BBQ Pork Ribs

hey guys today something pretty specialand definitely one of our favorites porkribs yeah couldn’t agree with more withyou Corey pork ribs a lot of cooking andlove eating them as you can see so whatwe’ve done we’ve just gone to thebutcher and we said leave the belly ondon’t take any extra meat off we’regonna take the skin but we’re gonnaleave all this excess and if you canclearly see what we’ve ended up withwe’ve ended up with so much more meat onthat point chief-mate style definitelychimney install you know look pork ribsthere but that little bit of meat on topa little bit of meat in the sides of thebone which is great but you know you’vealways want moreso having this extra by far is going tobe satisfying so heaps of tips heaps oftrick and we’re going to show you ourfavorite method of cooking these ribstoday yeah we’re going to be coveringthe snake method as well so I think thebest thing to do is make a start let’sdo it[Music][Applause][Music][Applause][Music]first we want to do to the pork ribs isget it trimmed so you want to get yournice sharp knife and you just want totake that excess fat off just to exposethat a little bit of maintenance and notgoing into the meat you know want totake too much meat off the reason whyI’m going to take this fat off becausethis is going to stop the rub fromsticking so the more fat you take offand expose the meat it’ll help for therub to stick okay now then we finishtrimming it up and we’ve taken all thatexcess fat we’re going to flip it overand what we want to do is we want totake this membrane off there toiling allthe bones together this will help whenyou’re eating it you don’t want to youknow have them mean all stuck to thebone so the easiest way of taking themembrane off its just getting a bluntlife like a butter knife nothing was apointy edge and just loosen up thatfirst little bit and then what you wantto do is you want to grab a paper toweland I’ll spin it around to show you getyour paper towel and hold the bone andwhere you started it and basically whathappens is when you pull one shot youcan see the layer of membrane much peelstraight off what will happen is oncethis comes off you’ve exposed all thatmeat now you can see the meat so what’sgonna happen is when we put our flavoryou get a penetrate of meat thenmembrane was really gonna stop all thatflavor from penetrating so that’s yourbest trick so we have to with that trimwe’ve taken our membrane off so we’regoing to put a layer of mustard and whatthis is going to help you bind the rubto the meat and we’ll keep the flavorpacked on just a light layer of mustardon all sides flip it over even thoughthis boat on the back you still got meatthat’s penetrating through the sides ofthe boneso you want to get all that flavor oncover it all make sure we get all thefront backnow we’ve laid it all tastes this is whywe put the mustard to help it all bindokay now we put our rub on our pork wecan let it sit there for you know 20minutes and that meets up absorbing allthat flavorand Cory we’re gonna get the barbecuestarted so what we’ll be doing today isthe steak method perfect for low andslow cooking we’ll be using two onemethods or simply sneak up so what youwant to do setup about coffee kettle twoat the bottom and one on top stackshalfway around roughly huh halfwayaround will get you at least six hourseasily which is perfect for this[Music]so we’re gonna place the meat away fromthe heat and when we put the lid onwe’re gonna have the vents pretty muchon top of the meat it’s away from thesmoke and it’s gonna draw that heat andthat flavor over the meat and out thevent okay beautiful look at that so theribs have been on just about two hoursyou can see that rule dark mahoganystunner coming out so this is a goodtime now to give it a good spritz applejuice works really well with pork evenwith a little bit of vinegar whitevinegar and what we’re gonna do is we’regonna flip em over and we’ll give theback a bit of a spritz as well we don’twant these ribs to dry I want to keepthem nice and moist and we’ll check backin another 40 minutes sitting on herefor about two just over two hours it’stime to take them off and wrap them upokay so I’ve just got the ribs off theWeber so I’ve got about six sheets ofaluminium foil here I’ve really got somestuff that we’re putting on our ribs onthe bass exactly the same on the top sowhat I’ve done is I’ve added butter to acouple of few knobs of butter some brownsugar drizzle of honey bit more flavorfrom our rub and a good apple juice sowhat we’re doing here is we’re adding alot more flavour to the poor gonna makeit more sticky juicier and sweeter andnow we’re going to wrap them[Music]okay so we’ve been cooking for fivehours three hours uncovered two hourscovered who all want to do now whoactually want to wrap them gently on thewrappers and we want to try and retainall that sauce all that liquid in thefoil is we’re gonna use that to face theribs while they’re uncovered now you’regonna be super careful with them withoutquite tender as you can see there’sheaps of liquid in here we’re gonna putit uncovered and you can see the meatstart to pull away from the bone so youcan see it’s cooked beautifully it’snice and tender and we’re gonna baste itevery 50 minutes this is the foil thatwe had the ribs wrapped in and is youcan see look at thatit’s retain all that liquid all thatmoisture and obviously you guys this isthe flavor radio this is the the nectarfoot of gods and this is exactly what weare using to base the ribs with thatflavor on there that liquid gold thenevery 15 minutes for about an hour youwant to come and give it a good basedlook at that you’re gonna set abeautiful color on it make sure itdoesn’t dry out keep it all nice andmoist even those bones[Music]and this would be about three or fourtimes just about ready to eat them heyDon[Music]there you have it the perfect belly onfor freenow that’s brought me here it doesn’tsmell scream they look great they lookawesome you can see how much meat onthose bones the smoke really enjoyedthis one fly love each other bottom onemm-hmm one smoky juicy sticky from allthat honey that one buyer look you knowyou before the main straight off thebone maybe so after like you know giveme a little time tell you what even withBaker me I reckon I could eat about twogroups to myself six hours longconference with all the eggs from meand so with it today you have a guy’sbelly on pork ribs definitely try andgive it a gorate it enjoy[Music]