This is how EASY it is to make Juicy BBQ pork RIBS at home

maybe next time more summer I don’t feelsorry for you then my ribs I made themthe sun is shining temperatures arerising it’s time to fire up the barbecueand cook up some ribs let me show youhow easy that iswhat I’m talking abouteasy reaps I’m not talking aboutmediocre quality look at these beautifulribs st. louis-style cod ribsfantastic when you are selecting yourribs you’re looking for color a pinkcolor almost going all the way to redand the more red it is the more flavorit has and also take a look at how muchmeat is on the ribs it’s important nowall we need to do is clean up these ribsand take the membrane off I’m startingby taking off the membrane from the backof the ribs with a little knife I’mworking my way underneath and then withthe paper towel I’m ripping them offwe’re going to do that for all of theseribs and upon closer inspection theseribs look fantastic and they don’t needany further trimming this is mymakeshift Nutella rib rub shaker we’regoing to load it up with theseingredients one part fleur de sel saltone part raw cane sugar one part perfectpowder 1/4 part ground black pepper 1/8part onion powder and to finish it off1/8 parts garlic powderwe’ll put the cap back on and shake itlike there’s no tomorrow we got to makesure all of these ingredients are mixedreally well now I’m taking this shakingcap off and I’m replacing it with onethat has holes in it and now it’s anactual rib rock shaker[Music]we’ve ripped on a little bit of oliveoil sprinkled on our special rib rub andthese ribs are looking good time to getthem on the smoker[Music]and this is where it gets easy becausewe are using the master buildgravity-fed smoker just a load it upwith charcoal light it up and let theautomatic smoker do the rest make surethat we’re getting a smoke flavor on ourribs I’m going to add these cherry chipssmoked wood I’m going to drop a handfulin the ash basket and they’re gonna besmoking the smoking is going up and it’sgetting drafted into the barbecue[Music]our ribs are on the lid is closed andwe’re smoking at a hundred and twentydegrees Celsius which is 240 degreesFahrenheit we’re waiting now for them topick up a beautiful smoked car I thinkthe ribs might be ready to be wrappedlet’s check on them the ribs have beensmoking for three hours and they pickedup a good amount of smoke color look atthat smoke the perfection so they don’tneed any more smoke that means that wecan wrap them in foil and basically shoothem in their own juices first rack ofribs and of course we’re not just gonnaleave them in aluminum foil alone theyneed something a little extra so we’regonna put in a little bit of apple juiceand a little bit of butter[Music]now we’ll put them back on the smokerand let them run for another two hoursyes ma’amtwo hours close the lid then when that’sdone magic happens after having the ribsin for another two hours we impact thembrush them with barbecue sauce this isthe end result it’s so easy to make ribscome on you can do itgo make ribs this weekend it’s anawesome weekend just buy some good st.Louis style ribs tasty ribs throw themon the barbecue set it to auto mannormally i would let more sand tastefirst but sorry marcin marcin you’re notgonna like these ribs you don’t needthem I don’t see any reason why I shouldbe sharing these ribs of youmaybe next time more summer I don’t feelsorry for you then my ribs I made themmmm it’s like floppy I like itand I wasn’t even hungry no I am I’m noteating pork ribs I’m I’m just eating asmoke ring one more Nookay okay no I’m not really good atsharing my riffs but then again everytime I share my ribs somehow I end upwith nothingkids running wrap my ribs a lot ofpeople run in grab my ribs look seepeople steal my ribs that’s what happenswhen you’re friendly to people right noI know I’m gonna be sharing you anywaybut I love the way these ribs turned outif you love this recipe and you enjoyedit go make these ribs it’s easy thesun’s out you’re having fun do you wantto do the closer to finish mushroom so Ican eat my ribs thank you for watchingand the special thank you to our patronsand huge members you guys freakin rockyou know we got a podcast going on it’scalled the fired up podcast fired up BBQvbq podcast you can find on I choose onSpotify on YouTube so Google searchesyou will find it and we had we man on itfrom jackass see you guys next timebig thanks to our patrons YouTubemembers in the meantime it’s Michaelagain that’s rightoh yeah my son who’s like me good mmmnot for your mega Yannick stretcheryouyouyouyou[Music]