OLD SCHOOL BBQ SMOKED SPARE RIBS

hello my old school so food fans familytoday I’m doing something different I’mdoing a little outside cooking todayvery quick not easy it’s easy but notvery quick hey today I’m doing as yousaw by the TV video I’m doing someold-school barbecue spareribs I’ve gottwo spare ribs here i marinate them theymanifest they marinate for 24 hours seeI’ve got two big family ups here I putthat ingredients on the description inthe video all I did you actually whenyou do real you can do any rub aseasoning you want I’m not into all whatkind of seasoning you use use this thisis better that is better whatever youlike on this one here I’ve got a lemonpepper garlic powder I got uh I got myCalvin Lewis Greek seasoning and alittle paprika and that’s pretty much itand I rubbed it on there and putting therefrigerator for 24 hour letting all theseasoning really married together so Igot my Pete heating up and we’re gonnago out there and put it on the pit Ieven smoked at 250 to 300 degrees about4 hours you know low and slow and thenI’ll fall it down for the last 30minutes to make sure they get reallyreally tender but the bone don’tactually fall off you don’t gonna falloff the bone completely but you stillwant to have that bite so anyway we’regonna do that process today I’m gonnashow you how to do some good oldbarbecue outside on the pit with woodbaby not baby back real but regular porkstereo so we’ll be right back okay y’allwe back you see I’ve got my fire goingthere and now I’m gonna put my ribs onhereclose this down I got my real but Ialways do my fat side the fat side ofthe ribs some cheap invert them when youput them on there but I do the wholeprocess this way I don’t flip on mynothing like that I do the whole processyou can start on the bottom top side youwant to but I just do them like thisthey always work out perfectly so wedon’t let these smoke about four to fivehours 250 degrees we’re gonna go make abasing liquid that I have for it that Ibased on there every 30 minutes so I’mgonna come back we’ll be in the kitchenand I’ll show you the basin liquid thatI’ll use to base the real thing facesmoking so and you see they’re sittingto 250 it’ll be as high as 300 that’spretty much it and then all that allthat wood chips you know one log says II need these right here are you wouldlong walk long always use Hicklinyou can use mesquite you can use old butI like using uh then I’ll add onperiodically so anyway be right backhere in a second to make the base inliquid and I’ll show you the wholeprocess throughout today we’ll be rightback Mason liquid here for my wreath formy arena when I bother kids anytime IBob cures I’m doing chicken realbiscuits even sausage I always have thisBasin liquid what this does is keep youBobby keep moist it keep it flavorful iteven help tenderize it to help tenderizethe process I got the recipe for mothergod that I still go visit a couple oftimes a year he’s not able to cookanymore my fat he’s inyou know nursing facility very intenseon all daily man but he gave me thisrecipe when I was 18 years old incollege cooking schools and I’ve beenusing it ever sinceso all it is is very simple good youhave in your pantry already all in whitevinegar you can use apple cider you wantto wait Worcestershire sauce in thisrecipe I got on the poster don’t knowpaid little liquid smoke use whateverseasoning you want course I’m gonna usethe governess seasoning here a littlesugar white granulated sugar and thenbest of all just enough to dissolve thesugar and the sweet in the seasoningthat’s all you’re gonna do you don’tboil it you just want to warm it up justdecide that and that’s all we’re gonnause the day you’ll see we’re gonna usethat’s a base on top of the realsso anyway I’ll be right back oh yeah weback here okay now I’m basing liquidthat we made earlier this is alreadycooked for an hour what this does I sayit makes them you’ll keep your meatmoist and also tenderizing keep itpleaseso yeah it’s gotta by base it again sowe’ll be right back all right y’all weback up in here okay we’re gonna base itagain let them come tender nice prettyread ups that’s what you want that’swhat you want keep your fire250 300 keep basing them so we’ll beright back okay y’all we back again hereokay they’ve been on about three hoursmove the camera over so you can see whatI’m doing okayI got him on the fall there a little bityou can I put a little basin lick withthere one down take the other ones andput it on the top here put the boys faceand liquid on it that’s the base andliquid on there so we gonna wrap it infall[Music]camera back over here so you can seeokay I got it back on the pit and we’regonna I’m gonna put more wood in my inmy box there I’m gonna put it up to 350I’m gonna let it cook about 45 minutestill they get fork-tenderso 30 45 minutes and they’re gonna beparked in there so we’ll be back allright y’all we back heretake them in the house we’re opening upand I’m gonna show you what we got sowe’ll be right backokay y’all week back in the house herewhen you ready that’s ready I’ll beright backcook these up put on the platter andwe’ll be right back now taste one foryouwe’ll be right back I always back hereI’ll cut a few of them up here took allthat meat on that quad likes my lip seethat meat on there huh media is let meshow you something here this what youwant on you read up see how see how easythat meat comes off of there but youstill have that bite see how clean thebones ill but the meat is still on thebone that’s what you want and want toreal black that you don’t want the meatwith falling off the bone that’s thedisappointment you won’t actually pickthe real buff or dig it that’s what youlooking forsee that you how easy that me come offthe bone look at thatsee how clean that bone heals run weshould so juicy look at what’s a sojuicy y’all figure out can’t go wrongwith barbecue spareribsjust follow my procedure I promiseyou’ll be able to come out exactly likethis maybe even better rolling slow lookat em so anyway give this recipe thumbsupI love indoor looking at real leave thatcalling them see that smoke ringI’m is juicy and tender that’s the keyto your ribs but give me your thumbs upbe sure please come in and until nexttime have a blast old-school soul fooddayyou