BBQ Pork Spare Ribs with a side of Pineapple Strawberry Salsa!

hey guys I’m Sean Lowe and welcome backto the kitchen of our wild harvest guysso today we’re going to be doing somespareribs for st. louis-cut ribs we havetwo beautiful racks of ribs here we gotfrom our local butcher we’re gonna headand prepare these or this America we’regonna be smoking over hickory wood soagain two nice full meaty sets of ribshere you can trim these up into nicebeautiful slabs you can leave in justthe way they are I’m gonna do a littlebit of trimming to them but the firstthing we need to do to prep our ribs iswe have to get the membrane off thebackside of the ribs the easiest waythat I found I did one of two methodsyou can either take a spoon and thehandle the spoon and get up underneathof the ribs with the membrane you canjust grab a paper towel reach in heregrab that membrane and just startpeeling it off and as you can see withgrabbing with a paper towel gives you alittle bit extra grip to be able to grabahold of that and just start peeling itoff good all of that peeled offtrust me guys by pulling that off it’sgoing to provide a little a lot betterbarbecueonce you get your ribs you get as muchof that off as we can all right goodstuff so now let me have a membrane offthe back of our ribs I trimmed up alittle bit of the fat again I’m notgoing to really worry about this bone ortrimming and squaring everything upwe’re just have some friends coming overso I like to use yellow mustard just asa binder doesn’t really impart anyflavor one of your ribs it just helpsthe rub stick to your ribs I’m sorry ithelps the rough stick to your ribs awhole lot better so we’re going to do isjust do that give a nice generous coatof our mustard now the clean hands we’rejust going to go ahead and rub all ofthe monster into a rose get under thatlittle flap thererightnow we’re ready for our bro I’m goodjust some of my favorite rub that I havemade up just get a light seasoning onthe backsideI’ve done give it a good Pat just to getall that rub in contact with the meatand flip that over and now we’re goingto continue the same process one thefronts of it[Music]you get a little bit more generous onthe top side of your ribs since this isgoing to be the top up just a littleheavier application and that’s it Gus sothen all we’re going to do that we’regoing to do the same process with asecond rack of ribsyou’ll see you out the smoker all rightso now it puts up to 300 degrees againwe’re smoking our hickory wood today sowe’re going to transfer both of our ratsinto the smoker[Music]as you put your wrastlin through thesmoker go ahead and get them situatedand the shape in which you would like tohave them come off so if you want tobunch them up a little bit to get yourribs together there’s not so much roomin between because once you get them setthat’s how they’re gonna stay during theentire smoke process so you’re gonnasmoke these for about two hours thatshould bring us up to an internaltemperature of 165 once we get to 165we’re gonna bring them back into thekitchen we’re gonna wrap and then we’regonna make some love and some goodnessand some aluminum foil packets all rightguys so we’re about a half an hour and ahalf or so on the smoker ribs arelooking great it’s gonna check them whatthey’re 10165 167back here on this oneright there guys so we’re gonna do iswe’re gonna go ahead and pull them offof the smoker they’ve already got enoughsmoke into the into the ribs into themeat we’re get them inside get themwrapped up then we can get them tenderone of the ways you can check your ribsto see if they’re done or how tenderthey are is the bend test see how theybend but they’re not breaking apart thatmeans we’ve still got a good bit left togo to get these ribs tender they’repretty well cooked they just need tobecome tender that’s all we’re going todo transform into our aluminum pan toget them inside and get a brand newkitchen off the smoker so we have ourribs laid out when our aluminum foil allI did with that clips of aluminum foilfolded some ideas together to get myselfa nice wide sheet if you can get extrawide aluminum foil I would recommendthat so what we’re going to do now iswe’re going to be basically making ourown salts our own glazeinside of her our aluminum foil packswhat I like to use is just regular stickbutter so that’s going to be our firstingredient just get a couple of nicepacks of that over our ribs and againonce this goes back on the smoker whereyou obviously are you introducing it tothe heat so all these ingredients aregoing to incorporate together like Isaid to create a nice blade inside sothat we’re just going to get some brownsugarjust sprinkle that all over the top andas you notice our meat side is down withthat thing we’re going to put it backwith to the smoker the exact same waywell that’s going to do is once itcreates that glaze the meats and theribs gonna be setting in thatso you’re basically basting and steaminginside of your full time so to this setof ribs then I’m gonna drizzle a littlebit of honey once again we’re justcreating a nice glaze that’s going tocreate a nice sauce for our rhythms Iwill not put any barbecue sauce on theseribs it’s all gonna be from our rub andthen this special treatment that we’regiving these ribs now that they’re gonnaget back all right one of the thingsthat I forgot to mention you’re gonnahave some of these little drippings downoff the bonejust going to pick those off you don’twant to beat any of that stuff you canif you want to I just don’t like to sonow that we have all of our ingredientswhenever we’re just gonna go ahead andwrap these out just remember don’t wrapthem too tight because let’s get backinto these a little later onetaking folded over one time or twoit helps a lot if you have extra waterwomen well just because of how big someof these racks are live and get that’smy first racket and now we’re going togo ahead and route our second round andthis one here I’m going to get a littlebit different it’s been the first set soI’m going to still use my butter againwe’ve got a nice base for our blades andour salts that these are going to finishclicking into and then I’m going to usesome molasses on this one drizzleValerienice be a different flavor than withfully different flavor than what thefirst set of ribs areabout that seemed walked inand that’s going to be it so now we’regoing to take and transfer both of ourracks of ribs that gallon to thestripper and we’re gonna let these gofor props another hour and a half or twohours that we’re looking for an internaltemperature of 200 degrees you caneither use a temperature probe to getused to that 200 degrees or you can do anice test with one of the bonesif you grab one of the bones and startto slide it and pull on it and if itfeels like it’s getting ready to pop outof the meat you know you’re done allright so now we’re back out the smokerall we’re gonna do is transfer nowwrapped ribs back in I’m going to takemy temperature probe inserted up intothe fatty portion or the meteor portionshould say of our ribs that way I makesure we get a good internal temperatureof a few hundred degrees and once we hit200 we’re going to get a bowl offyou ready alright guys we’ve already hit200 degrees on our ribs we’re go aheadand get them for all gonna back insidelet them step for a little bit take apeek inside below and see what they looklikewe brought the ribs in they’ve restedfor approximately 15 minutes once youput anything out of the oven we’realmost Murphy to make sure you have arest time those meats and fibers havebeen under construction under therecooking with a high temperature for along time so does that chance the meatfibers a chance to relax and pull someof that juice back in so let’s go aheadand come one over here and open theseribs up out of our foil yeah that’sperfect so as you see we’re certain hassome degradation of the meat fiber offthe back of the ribs you see that justtake one of those bones no just pullright one out okay that is perfect sowe’re just going to take this rack flipit over[Music]so there’s our one rack of ribsoh yeah that’s transferred back to ourplatterwe’re gonna grab our second track Zoey’sin the background she wants to get intosome of these ribs here in a minute -once again you have a meat pulling backoff the bones look it’s just pullingright out guys that’s how you know youhave a perfect rack of ribs as far asyour donenessagain we’re not saucing these ribs atall we’re just gonna serve them justlike this I’m gonna take my knife cutalong the edges split them up into eachindividual bone we’ll be good to go whenit’s outside just a second good morningeveryone welcome back to the kitchentoday we’re gonna make a pineapplestrawberry salsa it’s really warm outtoday at Maryland so it’s stuff it’s agreat summer treat and I’ve actuallywent ahead and cut my pineapple to makeactual pineapple boats and the reasonwhy I did that is it’s really nice totake this salsa and then serve it out ofthe pineapple boat for your old butwe’re going to combine it all into thebowl and let refrigerate and then lateron I’ll put it into the kind of a boatfinishing up cutting up this pineapplelet me tell you there right find outwhat’s delicious I always try to buy thegolden pineapples they always seem to befresh and sweet you don’t know how topick a pineapple in the store the bestway to do it if the pineapple would betogether obviously you would pick thisleaf that’s closest to the center andpull it out and if it slides out it’sit’s pretty right and this one isamazing if you can see this beautifulcolor there’s lots of juice in here thatwould be good it will makemake it sweet for the salsa we’re goingto go ahead and work on the strawberrieswe’re going to cut the strawberriesthese are local berries they’rebeautiful all the strawberries arechopped we’re going to add them into thepineapple just remember try to keepthese pieces small you are going to eatin salsaplease do remove the holes before youput them in the stands this is notsomething you want to leave the halls onfor so pretty small pieces as you canseethese are also very right very juicylots of natural fruit trees go into thissalsa we also have a red onion to chopand we also have two tomatoes to chopany choice that you like of the tomatoesI need to be your choice I love a goodred onion it’s very nice Spidey’s buthas the sweet taste to it so I’m goingto and red onion line plus it hasbeautiful color to the salad and like Isaid the tomatoes would be of yourchoiceRoma’s are the best to use for this nowwe have the tomatoes the red onions arecut up just trying to dice them justremember this is a salsa so we have tokeep the pieces small this recipedoesn’t take any time at all it’s justyou need to make sure all the pieces arechopped so the red onions going in it’sa good idea guys my eyes are wateringthe tomatoes also have lots of juice soif I would you definitely make this upahead of time we have friends of themcoming over this evening so I haveplenty of time it needs to be in thefridge at least 30 minutes you can makeit a day ahead easily so this is freshcilantrothat’s third cup and literally just rollit chop it with the cilantro you can useeverything you can use the stems withthe leaves very fragrant I mean thismantra smells amazing as soon as youchop it kind of remind you of salsa getall those pieces chopped real smallthis launcher is all going in Scotland’swhere you can just dump them in stirthem up and let them all come togetherthis is about two tablespoons orsqueezed from one whole line and thenwe’re going to put some jalapenos in Idon’t like spicy but this is just gonnaadd that little bit of kick that youneed to remind you of a salsa you canuse about 1/2 to a whole of a freshjalapeno or you can use canned jalapenosremember if you don’t like the hot takeout as many seeds as you can and then wehave just about a half of a teaspoon ofsalt just enoughdon’t want a cheese salty with the fruitgets in there and now we’re just gonnastir it up I will be making the cinnamontortilla chips that we’re gonna make soeasy but so yummyand it really just highlights the Freaktaste look at all this colors summertimeis here I can’t wait I already tastedthe strawberry then the pineapple theywere definitely right so can’t wait totaste them all together and there youhave it there’s our pineapplesstrawberries salsa so the fun part ofthe side dipped side part of the salsawe’re gonna make cinnamon tortilla chipsand literally you just take tortillasany flowers for to knock or to tear butif I were to tap you can use any sizethey have six ain’t any of the big onesand we’re going to keep the cutter isthe easiest thing to do and we’re goingto just make four cutsa little monkey so I have 1/3 cup ofsugar and I have this little sugarcinnamon shaker you don’t have to use ityou could use it in a bag and then Ihave two teaspoons of cinnamon it’sgonna stir that upkind of like the everyt cinnamon toastas a kid and then I have a stick ofbutter and this recipe is for 10tortillas and literally just bastebutter on that tortilla there are thenice size chips you can use whateversize you want or whatever size you wantto do I am gonna do both sides thereason why is it comes out crispy errjust lay that on the baking sheet myovens at 350 and we’re gonna bake it forabout eight to ten minutes howevercrispy as you want or your chips pizzatriangles theresprinkle the cinnamon sugar over themmuch goodness as you want all rightwe’re gonna stick these chips in toprack 350 for about 8 to 10 minutes ourtimer this one off so let’s check thecinnamon chips in the oven oh yeah lookI’m Vince now house smells amazingsee those are gonna be our fun littledippers with our strawberry pineapplesalsa so here we have it we have ourstrawberry pineapple salsa and ourpineapple bootsalong with our cinnamon and sugar chipscan’t wait to dig in video last nightall right Renee what do you thinkthey’re very good brand mice I don’treally have a favorite though I like aboth about the same very very good Imean look it’s pop came right off thebone very goodI think they’re pretty good yeah whichone one you like better you know I likeboth the same all right guys it’s gonnabe a toss-up both of them are extremelygood I have to say I do like the onethat I used the molasses one better Ilove pork ribs but I’m not huge on a lotof sweet with porkit’s very both of them are very goodyou’re just not getting quite as muchthis week on the molasses rib as you areon the hunting and the brown sugar do mea favor if you wish you’re eating theseribssmash that like button and as alwaysmake sure you hit that subscribe know tosubscribe button as well and click thenotifications to make sure you’renotified every time we come back with avideo and as always keep it why[Music]