RA | In the Kitchen: Todd Bailey’s Pork Ribs

[Music]hi I’m Todd Bailey with Realty Austinand welcome to my kitchen today I’mgoing to show you one of my favoritethings to do for my family my daughter’slove pork ribs so I’m gonna give you aquick and easy way to do pork ribsthat’s not gonna consume your entireweekend like doing let’s for example abrisket so here’s what I do I have onerack of spare ribs here and because ofCopan 19 I couldn’t find any more spareribs so I have two racks of baby backribstoday’s my daughter’s fifth birthday sowe’re making a little extra but for afamily of four two racks is plenty soI’m gonna do this very quickly how I doit I take it out of the package I usethe knife in my right hand and I use myleft hand to handle the meat the packageI’ve already unpackaged them as you cansee then I also trim off any extra meaton the back on the spare ribs along thisline right here sometimes there’s a bigpiece of meat that I don’t find it endsup drying out not tasting very goodso I trim that off I also trim off anybones that may ultimately poke throughthe aluminum foil that I use so I trimthem up really good any extra meat Itake off and again using my left hand tohandle the meat my right hand to handleany of the other the knife and the otherseasoning items I cover my ribs with athin layer of yellow mustard to getstarted and I do it front and back andthe mustard adds a little vinegar tastehey you want to say happy birthday onyour fifth birthday to the camera say hifriends it’s my birthdayso I put a nice thin layer of mustardalong hereand I will speed up the camera and dothis quicklyokay now for my favorite part I’m gonnatake 25% pepper 75% kosher salt combinedthis guy I’m gonna shake this up reallygood in kind of a circular motion to getit all mixed together really good againthis is my favorite part I like to go upreally high and shake it all the wayacross all my ribs here getting a nicecoat on all of them and again thisshould be super easy to clean up supereasy so that you can enjoy your weekendand not spend your entire weekendlaboring over your barbecue food so I’mgonna do front and back to be sure thatevery bite has nice salty and pepperybites and I kind of feel like the higheryou go the better it seems the better itfeels the more I feel like aprofessional chef so that covers it nowone sneak little thing that you can doyou can take some paprika or paprikahowever you pronounce it and again I’musing my right hand for the cleaningredients my left hand I put on theribs this will give you a little colorso when they come off the grill yourpresentation will be a little bit moreor red or burnt orange here in the stateof Texas there you have it that’s allthe prep work I’m gonna do on these ribssuper easy super easy to clean there yougonow that I have everything prepped andready to go I’m gonna take these out tothe grill for a three and a half hourcook and a half hour rest the first houris at 275 degrees just by themselvescollecting smoke adding to the flavorthen after that first hour I’m going tobase them front and back and leave themon the grill for another hour that lasthour and a half I’m gonna take them offI’m gonna baste front and back wrap themwith tinfoilraise the temperature of the grill to300 and leave them on for an hour and ahalfthen the fat will render as it renderswith the barbecue sauce it creates kindof an amazing sauce then we’ll take offthe tinfoil and pour over the top you’regonna love it they’re gonna turn outfantastic I hope now we have theseamazingly seasoned ribs we’re gonna putthem on the Kamat Oh what’s our familysaying yep that’s right if you’relooking you’re not cooking we’re gonnaput them on the grill close the lid andlet them go for an hourooh those are gonna be goodthumbs up so now it is four hours laterand these guys have been resting alittle bit and I am about to open themup and see how I did here we go how doesit look ladies and gentlemen it looksreally goodthis is always a trick and then I liftthe tin foil up make a little channelfor the extra juices to go down and thenI drizzle it across the ribs does thatlook good there you have it guys a easyeasy for our cook and the moment oftruth cut through this guy let’s seeit’s always weird to eat on camera butI’m gonna do it anywaysuper-good if you want any other tipsplease let us know I’m Todd Bailey withRealty Austin thanks again for tuning in[Music]