Juicy BBQ Pork Ribs with Chef Kidd

good afternoon everybody my name isScott kid I’m the vice president ofbeverage in live casino and HanoverMaryland hopefully you’ve got a chanceto see some of our other videos thatwe’ve shot here over the last severalweeks with the upcoming Memorial Dayholiday I thought I’d share one of myfavorite things and make a mess BBQ ribsso what I’ve got here today I have whatare called Saint Louis ribs or st. Louisstyle ribs now when you go to the storeyou can buy pork spareribs you can buythey do that cringing by st. Louis ribsI recommend the st. Louis ribs first andforemost cuz they’re meaty rib they’vegot a nice distribution and fat to leanthey smoke extremely well dry rubthey’re wonderful by themselves and ofcourse you’re gonna finish them withsome hot sauce and talk about that lateron but when you buy Packer ribs when youbuy these they’re about two andthree-quarter pounds each which makesthem very consistent when you go to cookthem for how long length of time nowwhat you want to do when you get whenyou get these take them out of thepackage you’re gonna Pat them off dryyou’re going to skin the ribs and sowhen I say skin the ribs on the innerside of the ribs you’ve got a membraneand you can see here I’ve filled up alittle bit of the membrane here anyone’stake your knife and you want to ease itback and you’re gonna pull this membraneoff and it’s important that you do thisbecause you’re gonna get a nice – muchbetter at eating rib than if you had letleft this on you see here it just kindof pulls right off we’re just gonna takeit we’re gonna discard this there’s noreason to keep this alright now you seehere I’ve got a little bit of flap hereyou know these ribs is gonna have theycome and this is fine we’re gonna putsome dry rub on here yeah I’m sharingwith you on the web page my privatepersonal recipe for dry rub that I’vemade for pork processed great on ribsit’s great on picnics on pork but I’veused arrive I have evolved this recipeover a number of years it’s one of myfavorites but if you don’t have time tomake ityou can certainly buy commercial rubs onthe market as well that are very easy towork with so we’re now ready to use orto rub our ribs down here once youGribbs first so it’s my homemade rubwe’re gonna take some be real you don’thave to be to live with it but you wantto give a good coating rub it into themeat rub it all through the meat allright flip your rib over do the samething on the top now what I prefer to dois to do this and let them marinateovernight see here what I find is if youjust do it for right before they go onthe smoker you can do that but I findthat you get a much better moreflavorful product if you let thesesecure overnight again we’re justrubbing this in to the meaty part herenow we’re gonna wrap these up and we’reLindner store overnight tomorrowwe’re gonna put them on our pillowsmoker and I’ll talk about types ofpellets types of wood types of smokersas well we’ll talk about sauce thenalright see you tomorrowwelcome back we have been letting ourst. Louis ribs cure overnight with thedry rub that we put on them what I wantto show you here is two differentoptions for smoking not knowing what youhave at your house I have a pellet grillhere which I become very fond of if youlike to smoke a lot picnics hamsbriskets salmon those types of things apellet grill is certainly the way to gobut if you don’t have a pellet grill andyou have a gas grill you can certainlyget good results moving with the gasgrill as well what you’re going to do isyou’re going to make smoker bags allright basically foil that’s filled withwoodchips have been soaked in water forabout a half an hour and you’re makingseveral those bags you change them outevery hour again you’re going to look atyour temperature time and temperatureare what make great barbecue in thiscase for our ribs we’re gonna be puttingthese on the grill in just a momentyou’re looking about 225 to 240 degreesfor about 4 hours all right you getgreat results with that and we’re gonnaput these on right nowyou can see it here I’ve got some niceracking and in here we’re gonna setthese up so the bones are facing up oneof the things you look for as the ribsget finished is a little bit ofshrinkage on these bones and we’relooking to achieve bark obviously thecolor the meats going to change with thesmoke and you get that nice bark textureto it without overcooking right theseare all going to go on here you can seethey’re nicewe’re gonna let these goand that time temperature and smoke dotheir thing we’ll be back in a couplehourswelcome back it’s now been about fourand a half hours and our barbecues readyto come out um over here so the things Iwant to show you when you this at homeis that you’ll have this beautiful brownalmost golden brown color to it when Italk about bark you’ve got this nicebarky texture to your BBQ you’ve gotsome shrinkage on the bones here thegoal here what are you doing ribsespecially with Saint Saint Louis ribsis that these are nice and tenderthey’re going to eat right off the bonewell they’re very easy and so what doyou do with these ribs from here nowthere’s some people across the countrywho would tell you if you have a greatdry rub this is barbecue at its finestright here these no further sauce andit’s ready to go now other people tellyou at this point these ribs need totake a ride on your barbecue grill maybeover some charcoal get some more grillmarks on them and then they get sauceall right now I’ve given you two reallydistinctly different barbecue saucerecipes on the web page one is atomato-based sauce that would beuniversaltoo many barbecue of styles across thecountry and then a second one is amustard base sauce you might find inGeorgia or down in the South Carolinaarea both sauces fantastic on pork onbeef on chicken if you’ve never madesauce from scratch before I highlyrecommend it it is night and daydifference against any sauce you can buyin any store that’s been pasteurizedtake the time and make these sauces eachsauce recipe takes about a half hour tomake from start to finish and then usethese brush these on lightly if you needto finish your your barbecue with thesauce so from all of us at live casinowe’d like to wish you happy Memorial Dayand we look forward to seeing you soonhave a great day