How to Make the BEST Smoked Ribs

hey everybody Kevin at Holy Grailbarbecue its rib time so today it’sgonna be a little scattered showers butwe’re gonna try to squeeze in a sparerib smoke here on the Green Mountaingrill Daniel Boone model and it’s gonnabe good stuff all right so you got yoursmoker fired up make sure you get yoursmoker tooth ready we’re gonna add someextra Sparkle[Music]all right everybody just typical FrenchPierre women whoo the silver skin fromthe back side of the ridge also theseare st. louis-cutso we’re going to usually have 13 ribswe’re gonna count we’re gonna find thebiggest rhythm there should be numberten and trim off a nice little box sothat got a nice even cooking for theentire records and that’ll be on ourcompetition one for our regular backyardbarbecue one we’re just going to removethe skin so I pull off this end becausethis end doesn’t melt with the four fivesix[Music][Music]it’s just generally how they worksometimes they’re 13 sometimes they’re14 generally they’re 13 major so we findthe end of the ribbing we’re just gonnatrim right across[Music]alrighty everybody we’ve got acompetition rack and backyard barbecuerack one thing I wanted to point is onthe end there’s always a flap thatshould be removed generally it’s not thebest meat and it doesn’t blend a littlewell so you can see I took my blade soremove that it’ll cook better it’ll cookmore even throughout the entire lengthof that first layer of dry rub on heremy dry rub oldrover BBQ dry rub is justa simple it’s the basics paprika whichis pretty standard for these things saltpepper garlic powder onion powderpretty standard I do have some specialratios that I use just because we like alittle bit milder or the pepper flavorin this household all right so here’sthe deal275 degrees on the Daniel Boone model ofthe Green Mountain grill pellet smokerusing Hickory pellets today and you sawme light up the smoker tube with theHickory pellet inside there so the grillis up to temperature we’re gonna putthese ribs on and I like using a rackyou’ll see it when I put it on the rackjust keeps the fat from pooling on themeat which I think just is unsightly soit’ll make your ribs look better and Ithink just the way it reigns them outit’ll give them a nice texture I likethe way they comeso check it out see what you think trythem without you might like them better[Music]so far the rain has held off so it’sturned out to be a decent day it’sovercast but I wanted to show you what’sgoing on with these ribs I’ve got applejuice that I’m spritzing on there everyhalf hour or so it makes for a nicecrisp bark on top of the ribs andthey’ll be coming off it’s about two anda half almost two and a half hours nowsince they’ve been on they’ll be comingoff at that point I’ll do a couple ofBend tests to see if if the bark is setif it is then I’ll pull them off andwe’ll do some other prep work on themwe’ll wrap them and do the finishingtouches so you can do a couple thingsone of the main ones that I like to dois just try to scratch the surfacethe other thing you can do is what theycall the pen test where you just like tobend iraq and see if it’s a bargainprice a lot of times i think that that’sgetting actually done it’s like that soi would go over the safety strategiestake a look at the great my assistantClaire being the camera man here take alook at the hood she’s waving take alook at the great mahogany color thatDiana and the bar is set it’s nice andsolid these things are not try it outtake a look at how much they’ve come offthe bonemaybe about a quarter inch to a halfinch in some places next to none andothers and that’s good because it’sgonna cook even longer so we’re at agood spot right now to sauce thesethings up and wrap them and cook themfor another hour okay folks you check itout heremy saucing includes these four itemshere first we’re gonna coat with somebrown sugar just a light sprinkling ofit I’m gonna hit with the flavor of itthen we’re gonna add some honey andapple juice before these two days socome over here and take a look I’vealready done yes that’s right so Ialready did the back of the competitionrib I justI already sauce that so dear I’ll justshow you my technique[Music][Music][Applause][Music][Music]so now at this point this is where youcan adjust the temperature if say you’vegot dinner guests coming you’re ahead ofschedule drop the temperature down andgive yourself a little bit at your timeit only buys you a few minutes thoughyou know maybe 15 minutes or so so butdon’t worry if these things are donebefore your dinner guests arrive they’llthey’ll keep you put them in a coolerand they’ll stay just perfect as amatter of fact the fat will probablyrender even more and and these thingswill be even more tender so don’t worryabout timing there as long as you’re notfive hours outandyouyou