BEEF RIBS NO NEED TO WRAP

[Music]hi guys it’s Nathan here from baby BBQI’m gonna cook up some beef ribs todayso let’s get startedokay get your beef ribs on the back ofthe ribs themselves is three membranestake as much as you want off I’m onlygonna take the top layer off reasonbeing is I’m gonna cook this reallyreally slow there’s good chance that allcompletely fall off the bone so bykeeping the other layers on there it’llhold it together and force me to cut itand give me something to chew on laterit’s a top level that really makes itchewy and unedible but the rest of themembrane itself you certainly get intoit once you’ve done the back now on thefront is the layer of fat on the top Ilike to remove it you can leave it onbut I find the rail but itself won’tpenetrate and give a good bark ifleaving it on and I won’t eat the fatonce it’s done so once it’s all takenoffget yourself an oil which is going to bea bonding agent you can use mustard youcan use a lot of Worcestershire sourcesI’m just gonna use a peanut oil put avery thin amount all over the rib sojust pour a bit on the front rub it downwith your hands front and back and don’tforget the side once you’ve given it alight rubdown get your favorite rub I’mgoing to be using what’s your beef byLewton bootie it is a very basic rubit’s a salt and pepper mix obviouslythere’s other spices in it so just fineit enhances the beef really will socover the back because if I’m going tochew on that membrane I’m a zerg it’s aflap once you’ve covered back don’tforget to get all the sides becauseevery outside area I want to get a goodbark on it I just want to be able to getgood flavor out so that’s the four sidesand then cover the front now I’ll put alittle bit heavier on the front thanwhat you have on the sides it’s becausethat’s where you’re going to get yourback so to get a good coloring and gooddepth of bark make sure you’ve got agood cover the salts the sugars and Ericare going to make a difference so I liveit to the side for about ten minutes todraw all the draw a little bit ofmoisture out which will help with thebark creation we’re cooking on anAmerican primo today it’s Americanceramic cooker we set it up as an offsetsmoker cooking with some cherry wood andto give itnice flavor to go with the beef we’vegot the cooker sitting at 275 Fahrenheitwhich is about 135 degrees Celsiusgetting a nice and slow with these andpump it up near the end close it downnow for three hours don’t do anythingdon’t touch it don’t look at it justhold the simple temperature steady afterthree hours give a little spritz that’sowned only spray the passes are slowlydrying out the rest of heart that’smoistdon’t bother touching every 45 minutesfrom this point give it a little spritzon the dry areas not the wet areas thiswill allow you to create a good barkwe’ve got any the sugars burn back outhere just open rough spritzing it downwith a mix of products you can use itagain as a mix where you use a stock orwe’re not using apple juice or applecider vinegar it’s all up to youexperimental tation gives you theflavors that you prefer the mix don’teven pull back from the bones I’mstarting to get a darker color on hoodthis is about another two hours or so DKso she’s starting to set up this isgonna be goodthe ribs have been on for about six anda half hours now they’re starting to setgetting nice and tender I’ve got to getthe internal temperature to where 205degrees Fahrenheit we’ve spent ninetyfive degrees Celsius so I’ll pump thetemperature up on the pit at to about350 Fahrenheit that’s equates to aroundabout the 195 to 200 degreesCelsius remember no more spritzing nowbecause we’re trying to set that back alittle bit keep on going up to she’snice and tenderit small about the feel of the meat andthen what it is the internal temp sojust keep pushing in as you can seethese are sitting about 92 degrees soabout another 15 minutes at this sort oftemperatureI’ll take them off from resting for agood 4 to halfway out of 45 minutes timeto carve them up and serve them up soI’m gonna cut them up one rib per serveI’ve got two racks that I’ve done todayI’m just gonna cut them up you should beable to see the moisture on the insideof it I am NOT gonna squeeze thembecause this is my dinner and you knowwhat I can’t wait they smell absolutelydelicious with thewith the woods that we smoked them onthe rubs that’s on them and I’m justgonna add a little bit of a sweetbarbecue sauce and dribble over the topthey don’t need much put them on theboard plate them up and dig on in I’msorry but I’m not going to do a bitetest in front of you because my familycan’t wait my kids are pest Murray rightand hail from the smell going throughthe houseit smells unbelievable these look sogood and going to taste absolutelydelicious I’m about to put on thebarbecue sauce which is granny’s it’sjust a sweet barbecue typical barbecuesauceit goes delicious with this meal withthe salt and pepper that’s been on therub it softens that down a little bit Ican’t wait to dig in later episodes onYouTube I’ll show you how to do some ofthese sites so the first one is abroccoli red onion and feta creamymashed potato which everybody shouldhave in their repertoire no matter whatyou’re eating and the third one is agreen being roasted almond and feta withmustard sauce they all go well obviouslyyou can do any sides that you wish butthey’re just a little handy extras tohave I want to thank everyone forwatching us please subscribe okay so youcan see future episodes that’s all forus from here from Vova barbecues withmore episodes to come[Music]