BBQ Ribs

get it guys so what I’m going to dotoday is really lovely pork ribs gonnasmoke them up show you how I like to dofirst of all are you gonna make yourselfa spice rub we can buy one it’s up toyou I just like to make my own so inthat I have I’ve got some chili powdercumin paprika salt pepper some fennel afew other bits and pieces so you justwant to give that up I mix up justwhatever spices you like that generallygo with pork let’s go it’s up to you butyou can’t I said you can buy your ownpre-made rub I just like to make my ownin their brown sugar mix that all ingive it a good whisk in probably do abetter job then what I’m doing right nowanyways that’s basically how you make arub for pork ribs so you want sweet andan equal amount of peat so it tastes ithad things that you like some clovepowder it’d be nice as well if you thinkabout whatever goes nice on a Christmashamsame sort of spice mixes or a pulledpork anything like that so once you’vegot that made up a lot of people removethis membrane at the back I honestly Ican’t bothered today so I’m just gonnagive it a few splashes and that’ll layout the your spice rub to get down intothe meat on these and the side of theribs that’s pretty obvious they’ve madea lot of a spice rub here and the reasonwhy wearing gloves isbecause I’m fading someone else but it’skind of pop number two it just it’seasier to get the spice rub around thatdoesn’t stick to your hands and get oldgrossso it’s wrong you want to make sure thatyou get it completely closing the ribslike you’ll think it’s way too much butit’s not a lot of it’ll cook outso one slide flip them all offthis is a good matey sidea bit more um a lot of people that I’vecooked ribs for they asked me how long amarinade them for I don’t simply a spicerub like this and you put them on thesmoker and then you want to glaze themat the end but I’ll show you how to dothat later and that gives it that’s asticky shiny kind of look so now all youwant to do is get a rub on there that’sdry you don’t want to add any moistureat this point in time to stop the smokefrom penetrating down into the meat soyou can see there yeah we’ve got thoseguyscompletely covered in my spice rub sugaryou always need sugar with ribs I don’tcare what anyone says everyone will havetheir own different recipes and how theydo this is just how I like to do it theother thing I like to do is in thesmoker I like to hang them so getyourself some little guys like this andjust welcome to throw you and you wantthe thicker side at the bottom so in theside at the top and you can let it sothey just flop over itself like thateasythere we go now the reason they like tohang them in barbecue is it kind ofstretches it out and allows more of asmoke to penetrate into the muscletissue and that will help to break itdown and make it nice and tender in theend but and the other thing is inAustralia our ribs are generally way inand those think is the ones you get inAmerica so doesn’t take as long as a lotof people say sort of three three hoursthen two hours wraps and then anotherhour please only take maybe an hour orso on there and how are wrapped and thenanother hour back on the smoke and a bitof glaze and it’ll be done so anywaysthat’s our first bit done we’re ready topop those on the grill so got the ribshanging from the lid of the barbecue sothey’re about to go inthere’s no grates or anything in hereit’s just direct coals and no baffleplate a that’s so what a pop those inclose the vent right up so basically youjust want just a tiny tiny hole likeit’s smaller than your little fingerallowing the heat to come out and whatthat’s going to do is slow down thecooking process because I don’t have anyheat protection there the reason I dothat is number one it makes it a bitfaster don’t have to do mega long andslow and take all day you can do thisquite quickly when I say quick studentthree or four hourskeep an eye on the temperature probablyaround 275 to 300 degrees Fahrenheit themain reason I hang them is so one youget that expansion of the muscle tissueand also the drooping fromthe brokerage is kind of hit the coalsand create a really nice flavorthroughout me so that’s why I do it soit’s going to sit on there for maybe anhour we’ll come back keep on checking onit have some beers check out the surfand when it’s time one other importantthing we don’t forgot to mention onceyou’ve got your ribs on is to drink abeer and I would recommend drinking instrength beers because you’re going tobe cooking for around about four hoursif you drink full strength beers right Ido you’re going to be float and you wantremember what you’re cooking so needstrength these are the way to go do youokay so time to wrap up our little porkribs so I’ve got some cider here I’vegot some butter and brown sugar on thefoil so we just add a little bit ofapple cider you can use beer if you wantor maybe a pair of silent I kind of likethe sweetness of apple cider apple andpork you know you know that goes goodanyways just want a little bit of thatdown so we’ve pulled pork ribs off thegrill and[Music]kinda had to see this light but theylook really nice the smoke is penetratedin there enough they’ve been on for anhour and a half so what we want to donow is put them on upside down so themeat side down come to the butter brownsugar and cider mix all you wrap them upyou can probably see here the bones arestarting to poke through that’s a goodthing obviously I’m wearing heat proofgloves don’t do this without heat proofgloves you’ll burn yourselfanyways so we’ll add just a little bitmore cider on the topand then then we just wrap them upprobably a little bit pointless showingyou how to do this but go one sideput that downand the other side I have up we want todo is create a nice seal so none of thatmoisture about great holiday and itbecomes a nice nice tight little packageso once you’ve done that on both of themyou’ll probably have a little bit ofcider left over so drink that and thendo the other one drink more of the ciderand then check it back on the Barbie sowhen you go to put them back on thebarbecueremember the meaty side goes down sothey’ve got that concave and the body ofsugar and everything’s down the bottomand that’s going to evaporate offthrough than me if you do it up theother way chances are you’ll perforatethe foil all the juices will fall outdown into you charcoal you don’t wantthat so put them that way up back in popthe lid onand continue to cook for probablyanother hour or so I will keep onchecking them and the way to check-in ispick them up and if they feel kind offloppy in your hands means they’re readyto go and all they’re ready to glazeanyways so we’ll unwrap them lays themnext bit I’ll show you how to make anice simple glaze and that’s sort of thekey thing to smoke ribs is that shinyglossy blaze at the ends but yeah thatpart’s done we’ll see you in a minutehow to make a really simple glaze sowhat I’ve got here is good old Cody’sapricot jam nice and sweet apricot IIapricot goes good with pork so I’ve putabout half a jar into there a hot sauceso like Tabasco or sriracha or somethinglike thatwhew glugs as many glides as you like ifyou like it hot add more I like tobalance out the heat and the sweet sotaste it as you go and just regular oldbarbecue sauce pop those in and have iton a really low heat so it just comes tothe simmer and keep on whisking it andwhat you’ll get is something that lookslike this it’s quite thin and that’s howyou want you guys to be you can onceit’s come to the simmer and everything’smelded together you don’t want any lumpsof jam or anything like that you justwant a nice syrupy consistency you canswitch off the heatand just wait for your ribs to be readyhave some more beers that’s goodand when it’s ready to glaze I’ll showyou how to do it with a mop but you canalso use a basting brush or somethinglike thatI’ll just pour it on it do whatever youwantyeah that’s uh easy easy blaze that’s itokay so we’ve unwrapped the ribs madeour glaze and got our mock just lovelyand what we’re gonna do now is justapply the glaze to the ribs probablygoing to smoke up a fair bit you justwant to get it on there nice and niceand deepyou can already see how nice and glossythat’s going usuallyI’ll put this on three or four timesit’s up to you do it once no exactlyhelp food so you’re gonna do it I may aswell do it anyways first placewhere we go Cheers okay so ribs are alldone pulled them off the barbecue theglaze is all done nicely usually what Ilike to do is serve it just with somecoleslawyou can add some pickles or some onionrings I mean to be nice but anyways backto the ribs what they and that’s howthey should look nice and soft you cansee they’ve got that nice pink smokering in the middle there that is yoursmoky smoky flavor it’s not from themarinade or anythingalthough the glaze looks lovely thatpink color is from the smoke in thiscase I used some Applewood now let’s seehow they tastereally beautiful almost candy on theoutsidesmokey I’m beautiful on the inside sohas a nice texture and by you don’t wantthe bones to slide straight out becausethat’d be pulled book as well cool butthis is just ribsbeautiful you can either slice them upor just put a whole rack on the slice ofyour plate like thatand that’s gonna be fantastic people aregonna love youwhere you go