Smoked Baby Back Ribs!! Slow Smoked on Louisiana Kamado Grill, Happy Memorial Day!

what’s up guys welcome back to anotherepisode of bart’s backyard barbecuetoday today is memorial day just wantedto say thank you to all our vets to helpus keep freekeep us free and keep us staying freepeople remember who you’re voting forand what they stand for righti’m not gonna say anything more thanthat’s not a political channel anywaytodayon memorial day 2020 we are making somesmokedbaby back ribs is there anything in theworld better than baby back ribs becauseif there isi don’t know going to walk you throughthe process using rubswhat i do oh it’s going to be great i’mreally excited you guys stick aroundyou could already see my hands arealready messed up it’s even betteri’ll be back in a minute all right stayright there[Music][Music]okay guys what’s up so we’ve got our ribracks herethese are baby vac ribs it costs abouteight bucks a piece of hebwhich is again the world’s best grocerystore um first thing we got to do and idon’t care what anyone tells you aboutoh you don’t have to do this you have todo thisif you don’t do this you’re going to beso miserable or you’re going to regretyou got to take off thisthis nasty this uh this membranehere all right to get you a sharp knifeif you have really little fingers youcan do it this wayyou can just rip through this you got toget this offall right it should it’s actually prettyeasy once you do it three or four timesyou’ll get itif i remember the first time i did thisi just wanted to just scream and i stillhave a little trouble with it but whatyou do thenget you a paper towel and just pullyou can’t really pull with your fingersjust because it’s too uhit’s real slippery we’ll get thiseventually guys don’t worrythere we go see that’s nasty that’s justgunk you don’t want that on youron these beautiful ribssee that call just comes right off thereyou gothat’s one and then i’ve already mustardthe first side of these because i forgotto take this offand so i’m i’m correcting myselfright now but it’s cool don’t worrywe’ll still get everything done the wayit’s supposed toall right remember much easier with apaper towel than it is with your fingersjust trust me unless you want to be herefor 15 minutes doing this becausei’m telling you the first time i did itit was bad i was so angry i almostdidn’t want to cook anymorebeautiful okay so we’ve already got thefirst sidemustard throw these awaylet me take this mustard again we’ll puta little bit more on therenow guys remember this is just a binderyou are not going to taste this in yourribsat all okay it’s just really good ithink i mean i don’t know why people usemustardi’m using mustard because when i firstlearn how to do thiseveryone’s using mustard right and ijust don’t get it butwhatever that’s what they’re doing andso that’s what i’m doing um it’s sort ofa habit you get into then you’re justkind of confused as to why you do it andthen you start contemplating your lifebefore and after you learn how to domustard and you start thinking what wasi in life when i did thiswas i drinking a lot i was doing a lotof drugs i didn’t ever really do drugsso i mean i don’t know well that’sthat’s my little take on mustardit’s pointless except for it acts as areally good binderjust remember you’re not gonna taste itall right there we goall over there all right so that’spretty mustardit’s all mustard it up all right so nowwhat we dois we want to take our uh sorry bump thecameraone second there we go okay actuallya little bit more on there i think wouldbe good there we go all right so nowyou want to take your rub and this isfamous dave’s rib rub umunpaid uhwell he’s not paying me to put this onthere but just give it a niceliberal coating this is good stuffi’m still experimenting with rubs i kindof like making my ownbut it’s memorial day and like i said igo and call it five so i’m covering rushso just kind of pat that on there itsays it’s a rib rubdon’t rub your ribs if you doyou’re gonna have spots where there’s nothere’s no seasoning and thenyou know what’s going to happen thenwhen you bite into a rib and you don’thave any seasoningwe’re not competing for anything hereobviously this is just us having a goodtimeyou me all the people everywherehere on our memorial day in the unitedstatesevery one of my neighbors has got theirgrills going so i’m showing them upkind of what i’m doing and uh i know i’mbetterbecause i mean i have a channel rightthey don’t have youtube channels i domaybe it’s because i’m seven on sevenoff and i have time to do it butwhatever it doesn’t matterone more time here and thenafter that you want to let this sit onthere good 30 minutesmaybe more if you have time actually youcan do this overnight if you have timeto do it butyeah just at least 30 minutes let thatsit on therelet that’s that flavor soak into thatmeatlet’s take a look at these ones beforewe get them on the grill beautiful lookat that coloring oh it’s beautifuli like last bit of advice i’m going togive you before i go check the firei like ribs without paprikai just you know paprika is just sooverused and everything and it’s reallygood but for ribs i just don’t like iti like my ribs to have a sweet smokyflavor and not anothing harsh nothing spicy that’s justme though okayso we’ll be back in a few minutes umlet’s go check that fire all right guysso our fire is at temperature it’s about250i kind of wanted it between 225 and 250that’s probably the best we’re gonna getrightso as you can see i’m about 250 so thisis what i’ve got thethe top one set at and then the bottomone is barely openyou can see that it’s just barely openall rightthat’s what you want for a 200 and 250kind of cokejust remember once it gets up totemperature it’s not going back downagainso if you need to close it off for alittle bit and just let it kind of restthat’s fine what we’re going to do nowis we’re going to put some grill or somewood in there so we can smoke thesebeautiful ribsso i’ve got a nice fire going i do thisquickly that way it doesn’t come up toofast all rightso i’ve got two chunks of apple and twochunks of cherry woodwhich i’m gonna use i love applewood andi love cherry woodso i figured i’m just gonna combine themand see what happens right solittle cherry big cherrylittle apple right in the middle bigapplethat’s a big hunk and piece of woodright there darn okayso this is going to smoke start smokinggive this about five minutes to startsmoking get back up to tempreopen that lid and i’ll get the meat onbe backgot our smoke rolling pretty nicely herenow i’m gonna put the rack oni got the rack i also got a drip pan ilike drip pans just to make sureeverything staysneat but for ribspour some apple juiceit’s going to help keep it moist and addgood flavor to it as it steams up allrightback with the meat all right soget that lit up beautiful beautifulsmoke coming outeverything about ribsis about apple okay don’t ask me why itjust tastes the best i’m moving thiscamera so you can see a little bettergot that beautiful rack sitting rightover therealways start bone side down make sureyou scrunch them a littleif you don’t scrunch them they’ll uhthey’ll be a little bit dry so make sureyou scrunch themgive a little piece of space between thetwonow i’m going to take this off here soyou can see itthis is going to be a beautiful rack ofribs bills these aresee the smoke coming out oh yeah firelooks beautiful let’s close this baby sodon’t get too hoti’m gonna leave this alone for about anhour and a half two hoursjust to see uh i’m gonna get some ofthat smoke in thereand we’re gonna start spritzing it atabout the two hour mark okay it’s gonnatake about five hours to cook theseso i’ll be back in an hour or two ciaoall right folks we’re about at the uhhour and 45 minute mark i’m gonna lookat theseoh they look beautiful don’t they lookat that beautiful looking ribsstill got some good smoke coming off i’mgoing to start spritzing these right nowso this is just apple juice in a spraybottle rightum you just want to get all the partsthat are starting to look a little bitdryactually everything in here looks prettypretty moist buta couple little spots the reason i useapple juiceso i’m using apple juice and i’m usingapple wood all right apple love applejuicethe reason is it’s got a lot of sugar init adds a good flavor to this porkwithout having to overpower it with somekind of nasty tasteit gives you the good bark too if youspray a bunch of sugarso i’ve got about i don’t like the coloryetso i think probably another hour oncethat hour’s upwe’re gonna wrap these babies all rightget back in an hour and i’ll tell youthenall right guys welcome back so i tookthis off the grillbecause time now it’s time to uhto uh wrap these babies so if you lookat it you get this nice beautiful coloron itno it’s starting it’s kind of startingto dry out get a little bit of that barkon therei’m really excited about this part thisis the part where it makes it soi like my ribs sweet like i told youguys earliernot like super super sweet but i don’tlike them spicyi gotta have a little little speed sowhat i’m gonna dois i’m just gonna grab a piece ofaluminum foil which i’ve already laiddown let’s spray this againreal real well with applesauce and justremember this is gonna stay inyour wrapping i always do this part ummeat down because everything’s gonnadrip down and baste that meatas we’re moving okay i’ll just do a meatpart now or you don’t have to butyou know listen to me i knowokay then since we like it’s sweetthere’s your apple juice that’s going tohelp kind of humidify it make sure itstays moista little bit of brown sugar we’re justgoing to kind of sprinkle overeverything here like thatnot too much[Applause]but that’s going to give it a real goodflavorand after that brown sugar we have somehoneythis is a raw organic whatever i don’tthink about honey butthat’s what it’s supposed to be so it’shoney rightit’s honey’s honey whether it’s raw ornot raw or cooked ororganic or whatever all rightagain you know try to get it around thesides too because remember you’re gonnawrap itit’s all going to base down into thatmeatit’s going to be gorgeousall right should be good on the honeythis is the only one i’m going to showyou all i’m going to do the other onebut it’s going to be the exact samething so i don’t need to make two videosso if you have any questions rememberleave them in the comments and i’ll beback in a few minutes but these arewrapped rightall right so i pulled the both of theseracks off the rib all rightgood i’ll say grill these have been uhcooking for about two hoursa little more than two hours maybe let’scheck and see what these babies looklikeooh that’s hottry not to make a mess even though i’mgoing to make a match so it’s okaythat over here so what i’m going to doisoh look at these beautiful ribslook at that steam coming off that’s sosexy let’s see howoh so yeah pulling right off the boneexactly what i wantso right now let me get my other rackover hereso what i’m going to do is i’m justgoing to umvery carefully because these are sobeautiful and perfecti’m just going to lay this on acookie sheetokay i’m going to toss this real quickand i’ll give you a littleway that looks on the other sideokay so you see the ribs herethat is just gorgeous what i’m gonna donow oh it’s so tenderis that one guy likes to stay on thatone channel i’m not gonna say it’sreally probing tender right nowgotta hate that guy anyway um so whati’m gonna do is i’m gonna get both theseready i’m gonna put them on the grilland then i’m gonna start my barbecuesauce these only need about 20 moreminutes and they’re donei’m gonna do one rack with barbecuesauce i’m gonna do one rack without itum just because not everyone likesbarbecue sauce but i do sodon’t worry guys i do i’ll be back guystime to put these back on the grillsee we still got our drip pan there withsome gunk in it butit doesn’t matter what i’m eating out ofthe grill pan rightokay so let’s put these back on thegrillremember one rack with one rack withoutafter that i’m going to turn this grilleup a little bit tooi’m going to turn it up to about 350just because i want a nice sear on itand with this one i’m putting this onewith my sauceoh look at that beautiful sauce this isa sauce that i made myselfuh i just sort of made it i don’t reallyhave a recipe for it but if it’s anygood i’ll let you guys know next timeand i will uh i’ll post the reciperight now we’re just experimenting righti plan on being one of the biggest namesin barbecuein the world however right now i’m stillsort of a nobodybut i gotta perfect recipes you know weall know that don’t worry guysjust trust me okay turn that up a littlebitbe back in a minute all right so youneed abouti’d say five minutes per side you gottaget this grill uppretty hot though okay guys so justremember if you’re if you’re flippingyour meat if it’s as tender as this isjust be careful you don’t break it apartnow again a lot of barbecue sauce isgoodthis stuff is going to caramelize prettyquicklybecause most barbecue sauces have sugarin itquite a bit of sugar and this one is noexception soflip it flip it flip it one more timeand then you’re doneall right just get a little nice littlecrustokay i got this thing cranked all theway up i got all the vents openit’s gonna be hot i’ll be backall right time for one last flip andwe’re donewe are done broall right let’s get that over one moretime oh there’s going to be some greatribsi’m excited for the final productexcited for you guysnow come off it one more timeabout five more minutes and we’re doneyeah saucythose are some saucy ribs guys see in afew secondsguys so this is the final product i justwant to give you all lookbutter knife all right let’s take a lookinside these ribsyeah look at that just right through itlike butterbeautiful perfect ribs look at that i’mgonna try this thing right nowoh my god i wish you guys were heredamn another perfect set of ribs righthere look at this perfectcomes right off the bone beautiful meatinsideoh that’s good gotta eat these thanksagain for coming guyshave any other questions leave them inthe comments please subscribe hit thatlike button all rightwe’ll see you guys next time bart’s backat our barbecue ciao