Smoked Pork Ribs

ok today we’re going to be smoking someribs on the Wood Creek this is the st.louis-style cut I’ve got these from thebutcher they’re already kind of cleanedup a little bit one thing that we’regoing to do specifically with this ifyou get it from a butcher usuallythere’s this membrane on the back thatyou want to remove so I use a papertowel you get a little bit of leverageyou should be able to peel it all offone long strip or in this case two longstrips you definitely want to get thismembrane out because it leaves like achewy chewy sinew behind so when you’reif you ever cook it with it on andusually people that are doing barbecuethat are first-timers they they leavethis membrane on and it gets a littlegnarly when you’re trying to eat itwe’re gonna trim this back a little bitanyway because this has a lot of I wantthis to be evened out but I don’t wantto cut too close to the bone either sothis is the both side of the ribs andthen we have a but the other side is howwe’re going to start it off what I’mgoing to do right now is let’s see if Ican get this most of this and then whatI’m going to do is put the rub on andI’m gonna put the rub on and then we’regoing to do is it’s smoked it when we’regoing to welcome they’re going to bethis side up first for about two hoursnow we’re going to flip it bone sidethat’s going to go for about an hourthen I’m going to lay it on on aluminumfoil and I brushed that with a sauce putthat meat side downwrap it up really tight and we’re gonnalet it kind of you know you don’t wantit to steam so you want to make surethat the aluminum foil is wrapped upreally tight and we’re gonna let that gofor about another hour hour and a halfuntil the ribs are cooked all the waythrough so right now let methis rub on here this is a secret rubShhdon’t tell the secret you won’t tell thesecret so get back down I’m gonna letthe this set with the rest of the ribs Ihave already pre butchered and rubs andwe’ll fire up that that smoker and startcooking alright so right the wood Creekright now I’ve got the pellet hopperfilled up I am gonna start this up at250 the lid open for a couple minutesjust let it go through the cycle but theauger kick out some pellet to fill upthe fire pot and then we’re gonna closethe lid and let it get all the way heatit up and then we’re add our ribs tothere for the smoker so you hear thatfan kick on I can hear to actually hearthe auger as well I’ll take about fouror five minutes okay so it’s been a fewminutes here you can obviously see thesmoke coming out fans going everythinglooks nice safe I’m going to close thislid we’re gonna let it come up to the250 and then we’ll put our ribs onalright so this is up to 250 ready to goI’m gonna clean off these grapes Ialways want to make sure when you putthe ribs on that the grapes are nice andT’s that way they won’t stick so that’sdone we’re gonna leave these in as Isaid before you want to have the boneside down this thing I’m gonna do isget some sauce in a pot I’m going to putthat up on the top and then we’ll heatthat up once we do the turn after 2hours 2 hours we’ll turn bone side upthen we’ll put the sauce on you heatthat up when we do the flip and thenwe’re going to brush the sauce on thealuminum and take it from there so onething I want to take advantage of sinceI know this is going to take a couplehours of smoke I’m going to connect tothe app it’s pretty easy to use it findsthe devices that are going it’s all allBluetooth so I’m pairing with thewoodcreek for one continue here’s myattempts and everything I’m going to seta timerdo two hours start that timer you backin two hours and do the flip it’s beenreally cold up here and windy today butit held pretty well we’re 248 sorely acouple degrees off from the 250 we’re atflip these over and put them up foranother hour bone side up all rightdelicious give it a little flippythere’s no stick cuz we gave that greata nice clean all the way around we ourchefs bonus so we’re gonna take a littletaste off of this after the next hour isthat it’s the chef’s bonus very excitedall right I got about 30 minutes left onthese ribs before I wrap them up in a infoil so what I’m gonna do now is justput pan in here and heat up some of thesauce so what I’m gonna do is I’m goingto base the the sauce on the bottom ofthe aluminum foil I’ll lay the rib inthere and then I’m going to baste itagain on the top and wrap it up realtight so all right here we are twominutes left on the timer next step whatI’m gonna do is go in here reset anothertimer for an hour I’m gonna turn thetemp down to 200 and I’m going to brushthe brush the foil and and wrap them uptight that is good timing to t hear thatbeeping the beeping actually is thesensor on the pellet popper because theykind of the pellets when they go in theykind of canoe down at an angle it’s apre warning to the getting an error codeon the on the on the on the read outboard so what I’m gonna do is just shiftthose pellets around and add some morein and and then I’m gonna do the do theribs since I have a minute left so I’llturn this down 200these are looking beautiful I want towork relatively quickly because I don’twant to have to drop it was up to 50 Iwant to get it down to about 200 so toobadwe take piece of aluminum that’s whatI’m going to do to all the ribs brushthe sauce in here how they get a nicecoating on there put a little bit ofagave I want to kind of have the ribssweet the rub that I put on is a realspicy rub so I kind of want that sweetand spicy going on put that there put alittle more on top like I said everywhen I get a nice sear seal on this ifyou don’t what happens everything steamsinside and and the ribs can get reallymealy and kind of disgusting if youdon’t do it right so it usually takestwo pieces of aluminum to make sure yougot proper wrap on there that that gapthereso these guys right here I was talkingabout ribs poking through I’m gonna bereal careful when I wrap that side upbecause I do not want those freakingthrough the foil steaming out used tohave a culinary instructor explain thefood at this point is it close to theenginesay almost time to eat everybody yum yumyum yum everybody and that’s all I cansmell these amazing ribs of the saucethe rub the gob a and it’s all kind ofcoming together and I cannot wait to diginso if that’s 200 temperatures holdingpretty steady it’s about 194 right nowagain I’m gonna let these hang out thefoil at the lower temp for about an hourand then we’ll be ready to go but I meanthese are these are looking real goodthey’re right about where I want them tobe nice and tender so pretty exciting[Music]so I’m really excited to see what theseare gonna look like the countdown ishere the final countdown Europe and veryexcited so about a minute out I’m gonnacut everything on a cutting board justso we can take a look at it glaze itwith a little bit more sauce and we’llbe good to go don’t mind me I have fansof Steel so don’t try this at home yearsof being a chef I have no feeling in myhands anymore cut those upOh oh yeahmmm-hmm all right I’m digging in wellare you gonna wait hmmwellperfect smoke ring right therehmmperfectsit