DELICIOUS SMOKING RIBS on a Pellet Smoker Grill

hello my name is Diana and you’rewatching it’s about time now alright inthis video we’re gonna show you therecipe we have for our rub and whatwe’re gonna cook on our Blue MountainGrill[Music]I would like to welcome you to thechannel and say thank you for watchingif you’re new here we want you to goahead and subscribe so you can become apart of our growing community welcomeback guysit’s Brad from it’s about time now we’regonna continue our series on low-sodiumcooking and one of the things that Ihave found is that commercial rubs thatyou buy in the store are just loadedwith salt and therefore I can’t use themso I experimented found recipes on theinternet modified a made them fit anddeveloped a rub of my own and this rub Iuse majority on pork such as ribs orpork tenderloins but you could use it onbeef I’m sure just as well but anyway Ithought I’d show you how to make thatit’s actually probably spices youalready have in the cabinet anyway socome on along and I’ll show you how Imake my low-sodium rub so the base ofthis rub is brown sugar and normally Iwould use dark brown sugar but Icouldn’t find any so we’re using lightbrown sugar honestly I don’t think itmakes a difference I’ve done it bothways and I’m gonna put the recipe forthis down below anyway but we’re gonnause four tablespoons of brown sugar allright after that we’re gonna add myselftwo tablespoons of chili powder nextwe’re gonna add 2 tablespoons of paprikaand these measurements don’t have to beexact once again this is your rub you’remaking it there’s no test at the end oranything all right so then we’re gonnaadd two tablespoons of garlic powderwe’re gonna add two tablespoons of onionpowder and add is two teaspoons of blackpepper and you can use if you want toyou can use a white pepper as well thisis a bit of a despitethis rub has a bit of a kick to it hespoons a dry mustard and two teaspoonsof ground cumin and pretty much that’sit I’ve got two ingredients left onetablespoon of celery seed once againthese don’t have to be exact but I’mjust gonna work with what I’ve got hereand then you can add cayenne pepper ifyou want to kick it up a notch a littlefurther I find that it’s too hot for meso I’m just gonna add about a quarterteaspoon of it and we’ll call that goodall right so the next thing we’re goingto do is mix this together and believeit or not this is it it’s ready allright well I didn’t have anythinginteresting in the refrigerator so Iwent up to the store and decided that Ihadn’t made any ribs on the smoker in awhile so why shouldn’t wait so that’swhat we’re gonna do here we’re gonnawe’re gonna make some I think these arest. louis-cut pork ribs we’ll do theseon my smoker out back it should beshould be pretty phenomenal I have donethem before I haven’t done them in quitesome timebut they’re always good all right if youhaven’t cooked ribs before either letyour butcher do it I’ll make sure thatthe membrane has been removed from theback of the rib it will interfere withyour ability to cook if you don’tbasically I like to be really liberalwith my rub and obviously you need to doboth sides because both sides of themedia are gonna be gonna be so we justkind of throw the rub on there and andliterallyrub it in this is a really nice sweetrub with a little bit of a kick to itand I really enjoy it it took quite awhile to find one that was tasty withoutwithout salt in it and of course hey ifyou don’t have to be salt restricted youcan add salt to this I just can’tadd salt to it so that’s that’s whywe’re doing this this way all right porkribs and we’re gonna seal them up insome aluminum foil and let them kind ofjust get happy overnight and tomorrowwe’ll go into the smoking process okayso we’re gonna take our remaining rubthat we’ve made we’re just gonna putthis into an airtight container we’llput it up in the spice cabinet might useit to make a pork tenderloin or porkchops or more ribs or who knows whatit’ll keep for months like thisall right so it’s the next day and we’regonna smoke these ribs using what you’dfind it on the internet what we call atwo one one two hours under smoke bythemselves one hour I’m going to putthem in aluminum foil and then the lasthour I’ll take them back out of thealuminum foil and let them just reallyget tender so let’s take a look at howthey look now that they’ve marinatedover oh yeah look at thatthere’s the other second perfect allrightthere you go now remember if you’relooking you’re not cooking so we’regonna leave these alone for two hoursit’s been about two hours and so we’regoing to take the ribs and we’re goingto place them in aluminum foil for thenext hourOOP boy that you look nice all rightthis is apple juiceI always like to just kind of spray themdown in here some apple juice kind oftweak them up a bit because we don’t wedon’t do our ribs wet like most peoplethis would be the time if you are goingto do that think you can do it though ifyou like your ribs wet this would bewhen you would sauce them are three andon our three we take them out of thealuminum foil and we put them back onthe rack by themselvesfor their final hour[Music]haha[Music][Music]that’s enough so now what so now we’regonna let him rest about twenty minutesthen we’ll cut him up all rightour ribs are rested it’s time to cutthem up and have some dinneronce again we well I don’t know how tocook for two people so we’ll be eatingthese for a couple of days as well aswith most recipes that we makeall right I would go ahead and rate thisrecipe a five out of five for itssimplicity and its tastiness if youtried this recipe or have a recipe ofyour eye go ahead and let us know in thecomments and remember it’s about timenow because tomorrow is not guaranteedyou[Music]