BBQ Pork Ribs

[Music]hey everybody I started doing some prepwork for a class tomorrow on ribs and Irealized that I know we’ve actually donethis before and and put this out onFacebook but it’s not on our YouTubechannel so I did want to kind of getthis out to you but we’re doing someribs tomorrow so I’ve got to prep thesethe day before and so I’m just doing alittle quickie here on how I did all ofthat the first thing you want to do iswhen you get your ribs is you want totake there’s a membrane that isbasically on this backside here and whatI do is I just take my knife and Istarted on here in this thin end thetapered end of the rib and I just sortof get underneath there next to the boneand I lift that up off the bone easiestway I found to do it then is just take apaper towel and grab that end and youcan usually pull all of that membraneall the way off the ribs from one end tothe otherokay so you want to get that membraneoff of there it’s difficult to – itdoesn’t help your ribs at all so I takethat off okay so once I have those allstripped then I prep them now this isall I dovery quick I’m going to show you but youknow kind of a before and after there’sthe the the ribs that are notprepped it I’ve just taken the membraneoff all of them then I want to rub themdown with his yellow mustard okay sokind of show you how that works and thenI just cover it profusely with my patterpham pork rub okayso I’ve gotten this side off I’m backokay now we just want to coat the otherside of this with our pork rub and as Ialways tell you all with rubs you onlyget a chance to season the outside ofthe meat so don’t be stingy here coat itwell all right so that’s it and thenwe’re gonna wrap these with cling wrapand we’re gonna let them sit overnightin the refrigerator I’ll bring them outtomorrow and then we will smoke them at225 degrees on our green mountain grillalong with our smoke tube and add alittle impart little extra smoke and Iwill probably spritz these more thanlikely I’m going to spritz them with amixture of oil bourbon and some more ofmy rub and so we’re just gonna spritz itwith that and keep them moist aboutevery hour or so so anyway I just wantto give you all heads up let you see howit works things all right so we had ourribs that we prepared yesterday kind ofmarinating overnight wrapped up in clingwrap we’ve taken them out about 45minutes or so ago to let them warm up alittle bit toward room temperature andthey are now ready to go on the smokerjoints get a good shot of thosethose look fantastic so we’ve got ourone around here Joyce we’ve got ourgreen mountain grey log we’re going toturn it up to 225 degreeswe’ve also got our Green Mountain grillsmoke tube you really want coke withthat we’ve got those filled with pelletsand that’s going to add some extra smokeputting our ribs on a rib rackmighty Purdy our mighty birdand I’m gonna put our probein the one of these at the end on theend[Laughter]and we want to smoke these for four tosix hours until it hit an internaltemperature of about 195 200 degreestheir fall-off-the-bone tender at thatpoint about every hour so we’re going tobase them with inscription with amixture of bourbon canola oil and mypattern fan pork rub do that about allevery hour so I’ll come back and I’llshow you that one time and you know whatwe’re doing so we’ll pick up on thesewe’ll let them cook for a while see onjust a little bit all right here’s ourribs they’ve been on the smoker forabout four hours now we’re just gettingready to start basting and with oursmokehouse barbecue they’ve got they’reat an internal temperature of 170 nowthis is that isn’t a bad temperature totake them out if you intend like chewyribs it’s not bad we’re going forfall-off-the-bone tender so we’re gonnapay Basie’s with our barbecue sauce notevery 30 minutes we want this tocaramelize on here we’re going to keepcooking these until they hit 200 degreesinternaland they will be fall-off-the-bonetender in that boyjust take it our smokehouse barbecueit’s the cephalic sale hereat our culinary building and onlinedelicious smells wonderfulin ourGreen Mountain Grylls is doing a greatjobsmoking these ribs if you’re on thelookout I’m a fiddle a shameless plug inhere from my buddy Mike Dolan if you’rein my area and you’re looking for aGreen Mountain grill look up Mike goaland he sells these Dolan’s energy rightdid you tell them what kind of pelletsyou used I use and I don’t know what I’musing dusty Dales it’s a blend one ofmusic I change it every now and thentherefore things but dusty Dale’s is apretty good Lynn pallets and that’s whatwe put in our in our smoke tube alsowas the dusty galesI’m glad these didn’t sell out becausenow we get to eat some that’s rightlook at those burn ants right therefavourite parts right thereso we’ll kind of show you what theselook like when you’re completely doneall right here’s our finished ribs wedid a chance to get a video of thefinished product but we did get a nicephoto of the finished plating we haveour ribs pair with some of our spicycoleslaw and some barbecue baked beansthe ribs turned out justfall-off-the-bone tender try and makethis at home when you do share it out onour Facebook page we’d love to bragabout you and be sure and check out thisrecipe and all of our great recipes outon our brand new youtube channelthe pastors pantry – Sam Peters we’llsee you all out there soon I hope blesscooking to you[Music]