Steakhouse Ribs on the Pellet Grill

[Music]hey this is Marc Williams a swine likebarbecue today I have two slides a st.louis-cut ribs we picked up from thebutcher shop down in Pensacola Floridawe’re gonna show you a little bitdifferent or recipe to do on ribs todaythis is what we call a Steakhouse ribwe’re we some salt on them get them outthere on the pellet grill and then we’regonna mix up a rosemary garlic and herbbutter to base them throughout the wholecooking processwell gonna be cooking them for aboutfour or four and a half hours cook themtill they’re tender and then get themoff and we’re gonna have a good eat andsavory rib let’s get started for thisrecipe we’re not trimming anything allI’m gonna do is flip them over and getthe membranes off so like always I takethe paper towel I find you a place tostart right here in the middle betweentwo bones and just pinch that membranewith your paper towel just like thatwork your finger all the way underneathand then pull it off spare ribs a littlebit more difficult to pull than loinbacks just take your time and get asmuch of that membrane off as you can nowthat we got the membrane pull I got themflipped over and all we’re seasoningwith the day is some fine grind sea saltif you’ve got a course you can use thatas well I’m gonna get a good medium toheavy coat because this is the onlyseasoning going on and we’ll start withthe back side I’ll get them flipped overand do the same thing to the top sideyeah we’re gonna go pretty heavy as wellnow what this salts gonna do it’s gonnamake these ribs have a good golden-browncolor it’s gonna make that fat kind ofcrisp up on us now that we got the salton and we’ll let them sit out here forabout 30 minutes we’ll go ahead and getthis grill a grill silver back fired upand we’ll get them on the pit for thisrecipe today we’re gonna be cooking onour grill a grill silver back now sincewe’re cooking such a good savory ribwe’re gonna fill the hopper up with somebear mountain savory BBQ pellets this isone of our new blends and let me tellyou it adds a great smoke flavor andit’s packed full of savory notes we’llget the silver back turned on and set itto 250 give it a few minutes she’ll beup to temp and we’ll get these ribs onthis silver batch came right on up to250 it’s time to get these ribs on sothat Salt’s done pulled a ton ofmoisture out the top of there itglistening we’ll get them on this pit asyou can tell them bare Mountain pelletsthey sure do put on a good smoke andwe’ll get the lid closednow we’re gonna get in here and get thisbase to butter made up and then we’llget it on the pit so it starts roastingthem herbs and melting that butter nowto make our basting butter we’re gonnastart with four sticks of salted butterwe have one shallot kind of roughlychopped six cloves of garlic roughlychopped to make sure to get all of themclose one tablespoon of chopped rosemaryone teaspoon of chopped sage oneteaspoon of chopped thyme then we’ve gotone tablespoon of coarse black peppernow we’ll just take this out there andput it on the pit let that butter startmelting it’s gonna roast these herbs andin about 45 minutes we’ll give theseribs our first baste these ribs havebeen on for just a little bit over twohour we’re gonna see how our butter isdoing it go ahead and give them a basteare starting to get a little color justbutter sit up the front of course yousmell them herbs and garlicthey don’t have much color right nowthis butters gonna caramelize on the topof them we’re gonna start getting someherbs on top of themoh man that does smell dude you can seesome of the blood spots and come updon’t worry about that as we base themthat probably will wash off and thesereally a little bit more color and youwon’t even notice it I’m not gonna putthe butter back on I’m gonna just set itover here to the side and next to thepit that way to stay good warm we’ll getthe lid closedlet them go another hour we’re just overtwo hours in the butter still sitting onside staying plenty hot let’s see whatwe’re looking like oh yeah we’restarting to get good color what I’mgonna do this time is I’m gonna get thismixed up good get down in that butterand get those herbs on this brush andlet them get on top of these ribs someof that garlic and onion comes out getson the ribs be just as good and no jokeI wish I could smell this these flavorssmell awesome on this grill they drippeddown on that heat diffuser that butterstarts browning it smells greatlet them go another hour we’re at thefour hour mark we basted three hour marklet’s see where we’re at as you can tellwe’ve got some great color those herbsreally had a good texture greatappearance of these ribs I’m gonna gethim one more baste throughout the wholecooking process that’s all we’re doingis just a layering flavors we onlystarted with salt we brought all theflavor at the end and during the cookprocessjust a layer on that time while we’re inhere we’re going to check done this tosee what they’re like they feel softtipping probably 202 203 they feel goodwell let this base setup go aboutanother 20 or 30 minutes and then we’regetting them off and getting them on thecutting boardafter four and a half hours we got theseribs off the pit and place the mirror onthe cutting board and let them rest forabout 15 minutes just as a quick recapwe start off with two slabs of st. Louisspareribs pull the membrane and thenseason with just salt got him out thereon that pit and while they were on thepit we’ve got some butter some garlicsome rosemary all these good orbs thatreally bring on that Steakhouse flavorthat’s one thing I do love about pork isit takes on flavors and works well withanything you can go from mild to wildall compliments that port really wellonce we got our butter made up we placedit on the pit so it could melt and getgood and hotwe were basing these ribs about everyhour now keep eyeing that butter you’rewelcome to leave it on the pit but youdon’t want it to burn I pulled ours offafter the first hour we just kept it onthe side of the pit and kept it goodmore at the four-and-a-half hour markthese temp about 205 they’re good andtender and I’m ready to dive into theseso I’m gonna have to go for this one upfront that’s got all that extra garlicon it we’ll scoop this other one off tothe side so we’ll start cutting righthere on this end now these are tenderenough you could pull them right apartI’m gonna get me a good to bone cut onthese got great color of course all ofthem are really added good texture we’lltake this one out of the middle see whatit looks like it’s packed full ofmoisture kind of good color I have totry me a bite of this I can already tellyou bone pulls right out good and tenderlamb that salt really made that porkflavor shine through and course someherbs they all go with pork and it’s anexcellent flavor really it’s completelydifferent from your standard barbecuerib you’ve got a clean bone like thatyou’re starting off on the right foot Ican’t get over that flavor you can tellthe backside of these ribs that saltreally made that fat turn golden brownand super just melt-in-your-mouth tenderthat’s the wrap for today at swine lifewe appreciate y’all checking this videoouty’all gotta try this recipe it’s acompletely different twist on a goodeating pork ribif you ain’t already notice we had totake a little break and get us a littlepile of Bones goin ourselves the cameralady was giving me the look she had totry some of these ribs if y’all got anyquestions shoot us a message on Facebookor Instagram and as always like andsubscribe theand we’ll see y’all next time