Easy Ribs On A Pellet Grill | Red Bull And Smoke

what I have here before you is what mymarket is calling two racks ribs it’sgetting tough folks getting tough when Ipicked him up I thought I was getting adeal I’ve seen two layers and I thoughtit was two layers at that good-lookingwhen I got in my hand but it wasn’t theyput it on top of this end cut that’suseless but it’ll eat but he was niceenoughthey pulled the membrane off he didn’tknow how to pull the membrane check outanother video I’ve got all right let’sjust cook we’re gonna use a rub combotoday of mojo and Big D’s Q Huracan ribrub if you dad never heard a Big D gocheck him out he’s got a channel herehe’s the reason I do competitionbarbecue and his rub is awesome so we’regonna hit him back side front side witha good layer both rubs then we’ll do alittle dance we’re just gonna let thesesit let’s say about 15 minutes just toget a little sweat and action going onwe’re not gonna take a lot of time it’sjust gonna be a fun cook they gonna looka little like this you can see thatwe’ve got a little sugar still meltingbut they look good let’s cook on thepalate today looking over here in thecorner we’re running about 244 degreeswe’re gonna cook these ribs it shouldtake us around four hours tip of the dayfall on you heat diverter makes for easycleanup all right back to cooking we’regonna get these placed on and I’m gonnalet them run for an hour we’re not gonnalook at them we just let them cook butI’m on spritz after that first hour Ijust won’t do an experiment today Iusually spritz with water I’m gonnabreak out the old red ball so let’s gether pour it in our spritz bottleremember it comes from my hairdo ladyyou need to get you in there nice littlemister we’re gonna get our own and whatwe’re gonna do I got c4 to spray firstis it going yep all right go and I’vejust made a sticky mess let me cleanthat uplooks like I need to brace up that tableto that marble will hurt my toes oncethe first hours up it starts pretty I’mall spirits let’s say every at leastevery 30 minutes I just want to see ifwe can get some flavor of this Red Bullon these ribs I’m just gonna keep themwet I can’t hurt nothingwe’re just experimenting here and aftertwo hours of spritzing this is whatyou’ve got these things are here you’relooking good it’s like a shellac finishon it but what we’re fixing dudeI’m fixing just wash all that off asusual I’m gonna fight with a fall I cutthat out for you and we’re gonna wrapand just to keep everything kinda thesame we’re gonna wrap for Red Bull let’sget the cranberry cane cranberry in portit sounded like it go together we’regonna use I guess around 2 to 3 ouncesin the wrap and wrap her up tight wejust want to I don’t know if you’d callit steaming boil it we don’t want it tosteam so that’s why we wrapping tiredand don’t poke a hole in it because okdo as I say not as I doif you do poke a hole in it let’s justwrap it back up I’m making a mess ofmuchI’m just he’s just a messy day let’s getthis and wrap back tight in case youmissed it and I’m sure you didn’t I’llshow you what we did again but you ripdown put you back to three ounces a RedBull cranberry wrap her up tight andthen just get you a good horn get alittle energy get you back out there thegrill so we’re gonna put these ribs backon for 45 minutes after that 45 minuteswe’re gonna start checking fortenderness and as you seen me do beforewe checked by tenderness there’s alittle thermapen it falls in like butteryou ready there was your temperature onthese every cut of meat is differentnow let’s come up with a sauce this isprobably not even gonna be a sauce stirglaze it’s gonna be real thin we’regonna start out with some blues wholeTennessee red which is just a goodvinegar sauce and once again some moreRed Bull this time tangerine we’re justgonna have a smorgasbord of flavorsgoing on here and always don’t put coldsauce on warm meat always warm up yoursauce get her stirred once you start tosimmer let’s turn it down and get itwell I turned it the wrong wayrighty-tighty lefty-loosey does not workevery time oh we’re just gonna stopright there we’re not even gonna let hersimmer because we know she’s hot and Iburnt myself all righty those ribs setalways making that sauce so about a 15minute rest just let it get even backout and redistribute some of them juicesand we’ve washed it off so I want to getanother another layer color going sowe’re gonna head over a little bit moremojo barbecue you don’t have to be heavyjust enough to help dry the rib out sowe’re gonna put it back on for fiveminutes and here’s what you got not aspretty as I was the first time butthey’ll work we’re gonna throw thissauce on there now like I said it’sreally thin so pour heavy if you won’tdo get a brush tone make sure you getall the nicks and crannies and bones andtops and bottoms and all that good stuffand once again back on the grill thistime let’s say ten minutes get thatsauce nice and tacky we don’t wantanything Macy here we just want somegood ribs and I’m back from my SpaceXmission with my glue gun with my gloveswe’re gonna let him say it five moreminutes to cool off that way we canslice them without burning our littledelicate fingers there you have it Ithink they look good got a littlepullback got a little color which looksaren’t everythingwe got taste of them and I threw a lotof flavors in here itJoe either way it could be great itcould be awful but at since I did postthe video I kind of figured when thegood way looking at them I can see themoisture and we just got to bite into itcan you get a good bite fellas oh yesyou can let me tell you I’ve made a lotof crazy ribs but these were some goodones you get a little hint of everyflavor the original Red Bull you get alittle bit of the cranberry you get alittle bit of tangerine it’s a good oneI recommend trying it and hey if youlike my awkwardness here give me asubscribe and alike I promise you oneday here to get better and don’t forgetcheck out big days cute I’ll put a linkdown here in the description go checkhim out you’ll be like me you’ll knowthat he’s awesome human and that’s itclean bone tender ribs just try well heyguys thanks for watching I appreciatethe heck out of youCheers I’m out