Baby Back Ribs with CVC’s Pork Rub and BBQ Recipes Pit Boss Smoker

[Music][Music]yes[Music]delicious so we need to eat some ribs[Music]hey guys we are making ribs todayall right so i’m gonna clean these ribsup a little i usually take a spoonand i get the fat loose i scrape it getit looseand then i peel it peel this membraneoff the back[Music]and usually if you don’t get a big hurryyou can peel it all offand you can use your left or your righthandwhichever one you want okay a lot ofpeople with theirribs they’ll trim off all this extrastuff on my endof course a lot of people are incompetitions and stuffi’m not just a guy cooking some ribsall right we have a rib rub that we liketo use it has kosher saltuh ground pepper we use the bigpepper the what do you call it tammythoughof course of course ground pepper uhbrown sugar sugarpaprika cayenne and onion powderso we’ll put the recipe for that on herebut that’s our rib rub we like to useif you are wondering what the noise iswe’re over here cooking more porkand cabbage andi don’t put a whole ton of this on herebecause it’s a little spicy and tammydon’t like stuff reallyyeah i don’t spicy so i just make surethat iget it all covered goodbecause he loves his woman of 20 yearsyesterday was our anniversary y’allwe don’t want to light her up all righti got my ribsthese are baby backs got them all rubbedthe way i like we’re going to let themuh warm up you know about to roomtemperatureand i’m going to get the grill startedandwhat the video really is about is aboutthe grill i want to show you guys agrill i’ve had it about a yeari really like it uh it’s been workinggreat so we’ll look at thatokay so i’m going to open it up uh ihave some tongs i guess i can use thosei’m gonna put one rack down here tworacks up therei want to try to put one down herethat’s easy to get in thereso i’m gonna putthis smaller onedown here on the bottomright thereokay and i’m gonna put these two biggeronesthe topactually that’s going to be touching theside so what i may dolet’s do go with the three racks i’venever done three racks i can get it downthereit’ll be all rightthis one okay so i got him in herei’m gonna get it shut get 250which really is not going to be 250 it’sgoing to fluctuatebut i’m setting it at 250 so the hotpart down hereand then the cooler part up here there’sreally not much difference between wherethose ribs areso that’s the thing i like about thisgrill isat this point i can leave it aloneall i have to do the rest of the time ischeck on the pellets you know andthat’ll be enough pelletsand sometimes when the pellets runthrough the augeryou’ll start getting a hole there andyou have to kind of fill it in so i justhave to check on thatevery few you know after about a couplehoursum but i don’t have to do anything elseokay it’s 4 30 i think we started about12 3012 45 somewhere in there okay so i’mgoing to swap outthe ones on the bottom they got about anhour left to cookby my estimation and thesei’m going to swap out with let’s swapthem out with thesethat was a bad move stacking that ontherei think i mayleave this one up here no i’ll move itdown thereokay it’s about six o’clockso our ribs have been in there right atsix hours i thinkthree nicebaby back flip rackslet those rest a little bitthe one that we had on the bottom youcan see it’s kind of burnt where thatother greasewas falling on it i’m sure it’llprobably be done more than the other twolet’s go eat all right we’ve made somepotato saladsome deviled eggs with smoked paprika ihad a bowl of eggs for the potato saladso why not just double some tooand we had barbecue beans last night soi’m not warming those up we’re justgonna have ribspotatoes and eggsyummywe have been very happy with this smokerit has workedreally well you don’t have to mess withit uh it stayspretty much on temp like it’s supposedto and umthis does a really good job pit boss uhwhiskey barrelsmoker so umgood job walmart yeah she got like isaid she got it it was a floor displayyeah they had just put a sign on it 50off when i waswalking through the walmart and i got ityupthat quick yep so we lucked out umbut we have really liked it it does areally good job it doesn’t get stuff toosmokeyuh and it cooks on temp like it ought toit’s so beautynow what pellet flavor did you do is itthe applewood that i likethe best the one that i always use iscompetition because competition blendhasyou know some it’s not like the hickoryflavori think it does have apple and i have togo look see what so it’s a blend ofit’s a competition it’s theircompetition pit boss goodcompetitionwe have just enough barbecue saucechris made barbecue sauce yesterday sohe’s got some of his barbecue sauce lefttoohave a good supper y’allall right here’s one of the ribs he’sgoing to lay me up another one look howjuicy those arejuicy hot ribs tammy’s gonna tasteif i have to why do i have to taste itwhy can’t you taste it you’re theprofessional tasteryes i am i got some pretty good tastebudsready i like mine without saucewithout barbecue i like just enough ofthis rib rub only or that he puts onthere tonot get them so spot too spicy for meand this is how i like my ribsperfectdelicious so we need to eat some ribsthanks for watching nichols retirementempire and collard valley goodsyeah we cook like chris didwe’re chris cooks like chris cook andchip ballslord i love you pit balls if you haveany questions about that smokergo ahead and ask them on the commentsbecause like i said they did not haveand to my knowledge still do not havean owner’s manual forthe whiskey barrel smoker bye[Music]thank youyou