BBQ Pork Ribs with Ben

hello our Marion members today we’regonna be doing some smoked barbecue porkribs the most important thing on thefirst step you do is you take thislittle membrane here off the back so youslice it that way and then gently pullthis membrane right here from top tobottomif that’s done the next step you dounless I spin you have been you go aheadand cut your rib directly in half thegenerously season both sides with theirspices you’d like to have I don’t addany salt to this right nowI have to start the final touches butyou want to coat this and let thismarinate for about three hours before weput on the smoker India whatever spicesyou like the Dorothy blank makes yourdoing nice blendokay put our ribs directly on the rackthis is probably take three and a halfto three half hours at 300 degrees soyou have it away from the heat itsindirect heat your ribs are sittingthere you’ve got your fat up on top ofit not on the bottom got a nice smokebox going here so we can close it tohelp you let it get back up to 300 andkeep it right at 300 for two to two anda half hoursso after two hours of smoking this whereto comereplace to fire what about three to fourtimes let’s just check on the chambergood you’re so right about 300 degreesfor about three three forty it’s that’sokay let’s take a look at soon it lookslike don’t open it you’re always gonnabe tempted to open it but don’t open itokay here we goeverything’s looking really good now wegot about another hour and then we’ll bedone from there see you soonokay brain family so after four hoursand took a little bit longer time on asmoker than I anticipated but we had agreat final product you can check outthe smoke ring right here in herethroughout the whole ribI think dr. pan would be very very happywith thatso once this the ribs come off the grillwe’re gonna go ahead and cut him in aribletsyouinstructor we do that right there we’rejust going to go ahead and be local anddo – maegyr me in barbecue sauceall right Marine family here we are atour dinner table about to enjoy somedelicious smoked ribs and an even moredelicious white Bordeaux we already hadour veggies don’t worrythey were our appetizer you can all lookforward to this delicious wine and theseribs here coming up on the spring menuenjoy