Doomsday Gourmet (Just Kidding): Easy BBQ Ribs

since everybody’s quarantined here a lotof restaurants are closed down we’regoing to do some doomsday gourmet herewith the students I got my daughter’swhat makes half and Lee up a lot ofpeople ask me why make recipes or notmake recipes rather when I cook when Ido barbecue and cooking whatever bakingmakes center RGS and how do you makethose and so I’m going to show peoplelife’s too short to make food and hoardthe recipes if you’re making it well sohopefully this will be a morale boostfor anybody gets to try it out a lot ofthis stuff you can get at all Dee’s I goto slaughterhouses get stuff at bulkdiscounts so the meat that I get I tryto get it on sale oftentimes they’llfreeze it if I get it on sale I’mgetting in bulk and so hopefully thishelps people out to eat some good foodat home comfort foods things I reallyenjoy some of the recipes are my mom’sson Ron today where I started doing ribstomorrow’s really good weather we’resupposed to be really good weather so myshow people how to smoke meat on a grillon a standard saucer type grill and notneed to spend a whole bunch of money ona grill I do love building barbecues ifyou want to spend a lot of money I’llbarbecue I can build you one but in themeantime I’m trying to do this veryeconomically for people with stuff thateverybody has seasonings that everybodyhas things like that that makes itreally easy a lot of my recipes are veryvery simple to make it just takespatience and a lot of practice and I gotkind of down to a size at this point sowe’re going to get startedI’ve already unpackaged these baby backribs you just all kinds of Reggie’s arebaby back pork ribs sorry many thingsyou need to get started obviously theribs I like to use a small paring knifelike this and also I have one of thesepans I use this for everything frombacon turkeys to getting barbecue readythe big trick is back when I wasteenager I used to work in a steakhousethere’s no longer in business theyclosed down around the time of the firstrecession of 2008-2009you can use electric ovens whateverthere’s a lot of tricks you can do to dothe oven first and then that way you canget away with having a cheaper barbecueand get into smoke flavor into it so onthe back of most ribs these pork ribsyou got a membrane on there we have totake this membrane it’s easier ifthey’re frozen yeah give me a signalfrom a pair of gloves Savi they’re gonnabe helping me here so this membrane thatneeds to go if they’re frozen you’regonna have them completely thawed outwhat I do is I use these paring knivesand they get under it and work my way upunder I’m not going to show the entirething the process but take them takethem off pause the video we’ll move 40steps so I’ll be skipping a little bitbut I’ll show you every step that’s kindof done yeah but that’s not we’reworking on itso if you take these here oftentimes agood way to dig into them is once youget to the bones here you can work yourparing knife under and use it like alever but you know as always it’s aknife it’s sharp be real careful andwhen you work on it you can hear itripping off a work your way down it andonce you get a good area to grip on youtake it flip it around and you can startpeeling off it’s not too terribly bad ifyou get ribs that are packaged in smallsections not full racks this processtakes a lot longer because every toevery one you have to get yourself a newspot for so if you have a setup packageof ribs like in a box from theslaughterhouse there’s only two sectionsof bone it takes you way way longer prepand I highly recommend against that[Music]because you’ve got to start you’ve gotto start a new spot every time a newgrapple spot so we took those thereDuggar boons my goodness alright sorryabout that my ownmy phone’s been acted up and becausethere is explain to you that’s that’s abones a marrow inside there all rightsorry about the the video died there Iso I get a little bit of a close-up heresorry this looks a little nasty anybodythat’s a membrane what you work or somespot you can get some fingers in thereand can start peeling back and it makesa lot easier and that’s why when youhave them cut up in small sections havea bulk pack oftentimes gonna be realhard say take that membrane yeah yeahyou can make you want to do one and thenyou guys can do some uh yeah there’s anabsolute difference I don’t know if thecamera does this justice but you’ll seea fibrous look here and suppose a smoothlook and that’s a little bit like yeahthat’s blood you know you’ll see thefibrous look there and that’s why youcan’t tell them that membranes beenpulled off so I’m going to go ahead andI’m going to pause this video for littlebit we’re going to get these done andI’m going to show you how we dry rubthem and wrap them already now we gotthe girls actually I’m real proud ofthem they pulled the membranes offmembranes off I showed them on one andthey did that and they did run well sowas that was that hard girls or is itpretty easy yeah well it can be harddepends on the cut how it worked outyeah if you start if you start in themiddle oh this part off and right hereit’s it’s kind of hard for me cuz my cuzit’s the last part and my walls are likereally slippery yeahtrying like pulling pulling it often butit never came out cuz my cuz my glovesare so yeah sometimes you gotta yougotta curl and then yank it off yeah newgloves can help sometimes but if youcurl it around your hands and right ripit off it goes dead so we’re talkingabout the dry rubs could go on the nextstep obviously first thing salt andpepper you don’t have to use fancy saltalthough there are yeah definitelythere’s I’m a big butter snob what kindof butter is the best butter girls yeahgood carry going but all these cellsthis chappy grêmio one the carry foesall these cells of speak very morningwe’re going on a little butter tangenthere because we are a huge carry goldfans but during the doomsday here yesjust new pack you have a new pack pleasewhen there’s a shortage of stuff there’salways other options to use so thiswe’ve done we actually did I did a blindtaste test on the family they couldtaste a difference however this butteris richer pretty good it’s better thanyour regular butter this is acountryside Creamery pure Irish butterfrom Audis so if you can’t get access tocare gold this is what are used but notthe reason butter for this although youcould salt and pepper two basic thingsthat you have to put on there againfancy saw to be able to use them they’redefinitely like the Himalayan saltsomething like that they are good abouttrying to make self it’s really easythese packs like 47 sensation my areathese are negligible as well as far asan addition of that depending whatregion of the country that you’re in redtop adobo I generally used where this issuddenly I’m from a camping trip whenwe’re out of town bhadiyaI’m gonna butcher buddy yeah absolutelynext one slap your mama seasoning wehave to have this on the house red topadobo itsyour mama seasoning in the absence asideyour mamaif you’re down south you can get Creolestuff this Tony catcher’s it’s a littlebit spicier than us up your mom there’sa soccer grandma huh I don’t have any ofit right now so that works as well wedon’t use it too terribly much but forcertain things I like it a little betteron you can do Old Bay seasoning as wellwe’re in the mid-atlantic area whereMaryland so Old Bay seasoning is good onthis too but I’m going to try to make ita good dry rub so I can put differentsauces on like Asian sauces likestandard sticky sugar barbecue sauces ahall right step one tab you just tear meoff some tin foils there about Oh a loanright there no longer source pay thatstandard with ten yeah yeah that’s more[Music]that’s right I don’t have a lot ofcounter space here I’ve got these littlefalling tables I like to use I’llprobably have that laid out in someother videos tabby I’m not getting rightnow I need you to get me some I don’twanna change gloves out here a wholebunchsomeone needs yourself putting on somedry rub for me I need salt first yepsalt first that’s all right pour it inmy hand here all right that’s good thereall right so I got a little hand flawit’s maybe not even a tablespoons worthright now so I’m going to take thatspring one on and I’m not going to dothis on sure you guys want every singleone of these think that guy a littlemore tabby totally about tablespoonsworth all right you’re right this is apretty big rack here wait a month thetripod hopefully it’s so love you I’mgoing to sprinkle the excess there onthat guy pepper please can you grab thatpepper there and open up the big airporton my hand please slap yo matter that’sgood another slap your our next pleaseand keep in mind that adobo and Ibelieve slap your mama’s got salt inadobo I’m certain it has a little sugarso she’s on Tito or anything like that Ican never have any luck with that but ifyou don’t keto I don’t think it sets offthe keto sticks if I recall that’s allyeah but they all have they do have soulin them as well as getting that so tellme do some adobo or more all rightthat’s good so I got access yeah lowover tablespoon here but it’s okay I doa lot of this by by feel I just knowwhat it ends up tasting like somethingsome of my dry rubs like my chicken Ihave down with science so why do peopleask me for that recipeit looks like a little mud on it but andit’s like oh wow yes hey spin it aroundI’m real proud the girls went helping meout quite a bit for the past probablyseveral months they’re like my littlesous chefs here spatulas they can whipup some mean pork chops and we can makereally good fresh Air’s thank youprobably ideally depending how spicylike on the 1 to 1 ratio with the SUPyour mamaan adobo this long taste too so if youhave a sodium restrictive diet you’regonna want no less on the seasonings allright so we’ll take this rub it on allthe edges here make sure it’s good inthe spray around Tuesdayoh yeah it’s no less Onix day althoughwe all electronics going on right nowI’ll finish my last big camerawomanrightmaking sure that you guys can see me athope and I don’t have a mic or anythingI’ve doneI’m doing it with a phone so rub thisguy on here noise here the here there’sno need to add any oil as I’ve tried itwith like oh wellavocado oil stuff like that and in areality there’s enough grease in themeat this is not the healthiest cut ofmeat ribs biting in so let’s take thishere yeah yeah I don’t you just reallybumped it hopefully everybody can see meonce I can hear okay so right take itfor up the enzyme here like so like soif you have really big racks I’ve gotextra wide Tim’s world I don’t have ittotally sealed which is okay yeah I’mtotally sure which is okay so we’regonna put that in there wrap that upreal good seal on all those flavors andI’m gonna go ahead and do the rest ofthem here and then show you the nextstep and what I’m gonna also do is I’mgoing to preheat this oven my almondgoes down to 200 so low and slow isalways good that’s the adage withbarbecue so tabaqui could fire up to 200no step is making sure that nothing’s inthe oven is anything right now[Music]don’t label men all right we’re gonna dothe rest of these I’m gonna show youwhat I had maybe a couple cups of waterhere in the bottom to gushing thatprocess next all right now the girlshave helped me big-time by one they wentahead and dry rubbed everything wrapthem all up yeah they got him packed inthere you got to be careful aboutnesting them too you should kind of havein the same direction I like to stackthem one on top of each other but we gotwon’t float around we wrapped it’s notthat big of a deal a big thing for me sowhat I do is I like to add some water inthe pan so we have this tray here thewater what this cold water yeah andit’ll keep moisture inside there extramoisture yes I have and a couple cups ofwater in there we could do to lock inthe flavor to me do is sometimes you gota lot of tuneful right now I’m justbeing a little bit conservative with ourtempo you can take yeah correct but notthe whole thing is gonna pick up thething in there so you can wrap it up andseal with Tim for real good so againthis is doomsday gourmet so are being alittle bit conservative with ouringredients so all we do is now the ovenis preheated 200 degrees nice and toastywe’re gonna get that in there probablygonna pop them in for dependence closeto 8 o’clock at night but my work has avery limited schedule for me so at 200degrees I’m gonna do these four I’mgonna try to get about three hours outof it just not fall asleep and thenthey’re gonna cool down I’m gonna putthem back in the fridge overnight andthen we’ll do the barbecuing on thegrilltomorrow to give the smoky flavor andit’s not something you need to babysitwhen I first started cooking ribs Iwould stay up all nightbe sitting ribs I mean all night andit’s way too labor-intensive if you gota family so this is the much much easiermethod that you’ll get when you go to arestaurants how they’re doing it butgenerally restaurants have big racksfull of ribs and know they’ll cookthere’s an oven overnight at a very lowtemperature and then go from theredepending how the restaurant is or whatthe Health Department codes are exceteraso this out we’re going to do it and Ihope everybody enjoys so I’m gonna putthem in there probably not going to filmme taking them out of the oven big thingis if you’re not used to food safety soit’s going to have meat thermometer theydo generally get calibrated you have ananalogue my digital is in theresomewhere but you have the analogdigital and if you’re ever not sure onit they can be calibrated so you cancheck them against one another make sureso they’re getting the same reading onalthough it’s just this stuff I’ve gotit down to a science other device for avery long time so but if you’re checkingit do you want check on the thickestpart all right we’re at day number twohere with the ribs these were in theoven last night three hours 200 degrees[Music]got the charcoal grill fired up here andI’ll show how it’s laid out here takethese break them up so what’s referredto as full see you here all right let’ssee one ribs store getting tirupatithey’ve been on the grill for a couplehours here let’s start wanting to fallapart I’m not going to push that to thelimit but as they get closer that wetake this guy this is one the seasoningsthat when otters love it’s prettyhealthy as far as uh barbecue sauces gosee 25 calories they’re pretty low insugars 5 grams sugars per serving we getthis at Martin’s which is a giant brandstore grocery store I don’t know if theyhave that Kroger’s or anything else likethat also if you like sweet baby Ray’sis something in all these anywherenationally obviously no that’s good thisis sugar lady there’s all kinds ofdifferent brands whatever barbecue sauceyou want I take them spread them outbased on what the basting brush androck’n’roll you caramelize it just alittle bit on the outside and you serveso there’s not much more to it you canwait girls run at about 350 for a fewhours here so you get it to the point ifyou if you’re patient enough where thebones will literally just grab hold ofthem slide them right out so it’s allabout patience so all right I hope thishelps and there we go