Falling of the bone BBQ Beef ribs

okay we’re going to look at some beefribs now so you can buy these from yourlocal butcherum they come with quite a bit of fat onso you might want to trim a little bitof the fat offthe other thing is there’s a membrane onhere soit’s best to take that membrane offbefore you doyour barbecuing um so yeah i’ll justtrim a little bit of the fatoff um so you want a nice sharp knife todo thisyeah just taking the big chunks of fatoffi mean a lot of that fat will um willcook in the barbecue butif you’ve got too big uh a chunk itwon’t it won’t meltin there so we’ll just take off a lot ofthe big chunks herewith the membrane on the backi’ve got a tip there for you and that’sto use aend of a spoon i’ve been told that’s thebest way to get a membraneoff um it is a very tricky thing todo so i would uh it will take time toto get that membrane off so you probablywant to do thisum probably the day before you’re gonnabarbecue you wantto put a marinade a rub on youryour ribs anyway for a good eight totwelve hoursso what i’ll do is i’m gonna trim off ofthe fatthen i’m gonna put the rub on andleave it over overnight and cook theseribs tomorrowthat’s to use the back of a spoonokay so um yep so i’ve taken the fat offthe ribsuh and the membrane off the back thereum and now i’m just gonnamake a little dry rub for it and getthat uhmarinating um yeah for 24 hours or sososo for the rub i’ve gotabout two tablespoons of salt and that’sjustregular um salt plus a bit of celerysaltthen i’ve got one tablespoon of paprikatwo tablespoons of brown sugara tablespoon of oregano anda tablespoon of chili powder and atablespoon of cumin so i’m just going toput them all togethermix that up nicely[Music]so this is just a nice easy dry rub butuh we’llwe’ll go into rubs but later on in adifferent episode butum i’m just making a nice easy dry rubjust to put on themeat leave it for 24 hours in the fridgeand then i’ll come to cooking the theribstomorrowso just make sure this is all ground upnicelymixed upall right once you’re happy with iti’m just gonna smother thisin that dry rub again and try and get inall those nooks and cranniesyou know you’re wanting to flavor thatmeat as best as you canall right and when you’re when you’rehappyyou know you can give it a you knowreallyreally mess around with it make sureyou’re covering everything in itnicelyand then i’m just going to cover thatwith a bit of cling film and leave thatin the fridgeso i’m just waiting for the kohl’s toglowwhite or red red white color um sothat’ll probably takebetween 15 minutes to 20 minutesdepending on the amount of coals you gotin thereso because i’ve only filled it halfwayit might be just15 minutes or so so just go grabyourself a nice cold beercome back and then once it’s lookinglike those coals are glowingwhat you do is then you just pour thosecoals out on one side of the barbecuethat’s important because what we’redoing now is we’re doing low and slowwe’re not doing directcooking uh at the moment um we’re justgonna doindirect cooking this so this is alarger cut of meat that i’m going tocookso i’m going to want to put the coals onone side of the barbecueputting the meat on the opposite sidewe’ll close the lid it’ll smoke andit’ll trap all that smoke and flavorand into the meat that’s what we’retrying to doand then uh we’re gonna go for a longperiod of timecooking the meat on a lower temperaturefor a longer period of timeso what i’m going to be cooking today isuh ribsbeef ribs so we’ve we’ve put put thethe rub on them the previous day andthen we’re going to pop that inbarbecue on the opposite side of thecoals put the lid onand we’re cooking for roughly four hoursat around140 130 degrees celsiusfor roughly four hoursi’ve just come to check on the ribs sothey’relooking very well at the moment umthe temperature was sitting around 150degrees so it’sit’s okay um maybe a little bit too hotbuti can try and turn that down a littlebit by closing the vent a little bitmorebut uh but i’m also just keeping an eyeon the coals making sure they haven’tgone outum and checking if they need to betopped upokay so yeah that’s looking good so i’mjust going to turn the lid back onand it’s sitting around 150 so i mightjust uhclose close the vent there a little bitand we’re just reducing the oxygen inthereand therefore lowering the temperature alittle bit okay so i’m just going tohave a lookkeep an eye on the ribs here so thetemperature in thereis still about 150 so i’m pretty happywith thatit’s uh it’s a good temperature forcooking the ribs thereum and we’ll just have a nosey so yeah ithink those ribs are looking pretty goodso farum let’s just turn them overlook yeah they’re starting to start tobrown up nicelyand you can see the meat’s just startingto fall away from the bone thereso i’ve probably got another hour ofcooking thereand then then what i’m going to do ismake a wet marinade to go on a glazeand then i i’ll probably wrap up thoseribs in a bit of tin foiland leave them to rest for a littlewhile before cutting them up and servingjust to keep the coals goingall right so if you want to top up thecoalseasy enough to do here you can see thatthere’s two little flapson this webber here which is prettyhandy for just topping upand putting more coals in thereand what i’m actually just i’m going toadd to the barbecue here is just acouple of uhsweet corn corn on the cob here i’vejust wrapped them in tin foilput a little bit of butter in there saltpepper and paprika smoked paprika inthere soi’m just going to add them into thebarbecue here uh just something else togo with the ribs thereso you can put them on the bottom shelfor the top shelf either way but it’s notgoing to affect it anywayso i’m just going to leave them therecooking they’ll probably take about anhour to cook thesweetcorn as wellso now that the ribs are just aboutcooked uh i’m just gonnatake them out of the barbecue now andthen i’m gonna wrap them up in some tinfoiland add uh just a little bit of a saucehere a little glaze herejust to help keep the moisture in thereand then i’m gonna fold up the the ribsand put it back in the barbecue foranother hour so just for the last hourso i’m just going to get the ribs offthe barbecueas you can see the meat is coming awayfrom the bone quite nicelyshowing it’s it’s it’s pretty muchcooked there i’m just going to wrap themnowand try to retain the moisture as muchas possible so i’ve got a liquidglaze here to add in here so i’m justgoing to turn the ribs backso that they’re face down this is theside i want them inthe barbecuethen i’m just going to give it a littlebit of aglaze here on the top that moisture isgoing to come downand sink to the bottom of the tin foillike so the glaze is made up ofbrown sugar about one and a half cups orabout a cup there brown sugar and somebeerabout three tablespoons of beer threetablespoons of white wine vinegarand uh and just a bit of salt and pepperin there and some chili flakes hold thisup here nicelyso i’m gonna try to make a package inhere so it’s all sealed uplike so so we’re not losing any liquidokay so that’s the ribs been cooking forroughly four hoursthat was three hours uncovered uh juston the grill on indirect uhcooking uh then i’m going tothen i covered it with the tin foil andi cooked it for a furtherhour so i’m just going to take it offthe barbecue nowand then i’m just going to let it sit uhoutside room temperature just foranother 40 minutes or soand then cut and serveokay when you’re finished your barbecuealways close your lids[Music]and you’re closing the vents top andbottomi’m just gonna show you the finalproduct there sobasically let’s show you the ripsokayso i’ll want to save those juices andpour them over the the ribs once they’refinished heresothis was a sweet sweet corn i madeearlier andthat’s just paprika butter salt andpepper in therethere we are a little bit of coleslawjust to go inside thereokayand then what we’ve all been waiting for[Music]the ribsokay so just have a rib eachthese are half ribs um but you can gothe fullfull rib if you want um but i think thehalf herbs are big enough for one personor soum so not lovely and moist in there uhit’s still gotlovely good a bit of texture in therebut it’ll bea nice melt in your mouth thereand there we have lovely barbecue ribsyou’ll see there’s a nice ring of redthat’s where the smoke penetrated thesmoke will only go so far into the meatjust final thing just pour some of thatjuicespour some of the juices over the meatand there you have itand there we have final product lovelyribscooked on the barbecue nice and slowdelicious melt off the bone