The BEST BBQ Ribs at Home by Grillin With Dad

what’s up everyone grilling with thathere thanks again for watching today I’mgonna be making one of my favoriterecipes on the big green egg and thatslow smoked baby back ribs it’s a supersimple process they’re gonna bedelicious let’s get startednow there’s a lot of different ways ofmaking ribs depending on the types ofribs the type of Cod all sorts ofdifferent methods whether to wrap or notto wrap this is my preferred way ofdoing it it’s a three-step process partone is we’ll just throw them on a biggreen egg let them sit in that smoke fora couple hours that’ll let them absorbthat smokiness really build up thatflavor the second stage of that cook isgonna be wrapping them in foil that’swhat’s gonna get them nice and tenderand really kind of fall off the bone butnot overcook and then the third step isgonna be saucing them with the barbecuesauce I’m gonna apply that at the veryend get that sauce nice and tack you getit super sticky on those ribs it’s gonnabe super good as I mentioned for thiscook I’m using two racks of baby backribs and these guys are looking prettygood as is so when you take them out[Music]prep on these is fairly minimal so theseare looking pretty well the only thing Iwould do if there was more or too muchfat on top of it I would remove that fatI just expose as much of the meat aspossibleone other thing to keep in mind we’renot cooking ribs is you want to cut offany excess pieces like this guy herethis is just gonna burn off while it’scooking so just cut that off any kind ofloose loose pieces see like this righthere so just cut that right off becausethese ribs will be cooking for a couplehours in the smoke any kind of loosesticking out pieces will just burn offand they’re not gonna be not good whenit’s done so now we’ll flip them overthe underside looks pretty good I’ll cutthis kind of little access piece offcheck this rack same width here I’lljust cut this a little bit of that offand then that leaves us would be amembrane so that’s this kind of a liningfilm that there’s on the bottom of therack I’m gonna pull this guy off thereare a couple different ways you canremove the membrane from your ribssometimes actually come from the storewith it already removed but if not youwant to make sure you pull it off it’sgonna expose the meat allow the rub topenetrate they need a little better andalso while they’re sitting in a smokeallow that smoky flavor to get to thebottom of theno wonder cooking I gotta have that kindof chewy texture or QE membrane afterit’s all said and done so what I like todo what I’d like to do is just use apaper towel just grab your paper toweland grab one end of the membrane likeyou see here and just pull it right offthe paper towel just helps it grip alittle better see it’s just comingcoming right off so this is so this iskind of what we’re pulling so that’s onehalf of it sometimes they’re a littleeasier to come off sometimes a littlelittle harder but once you grab themthey just pull right out okay there’s alittle bit more here and get this lastbit and our membrane is off the firstrack so I’ll do the same thing on thisone so again just flip it this way I’mnot making these for any competitionsjust from my backyard barbecue so I’mgonna keep them as is if you were youknow if you want to make them look alittle prettier you can try to squarethem up maybe cut off the last bone butagain for cooking at home not reallyneeded so these are looking pretty goodfor the rubs I’m gonna be using twodifferent barbecue rubs one is gonna behardcore carnival red and the other oneis going to be meat church honey hardthe hardcore carnival red is not sweetat all it’s kind of more peppery got anice bite to it and the honey hog as thename implies it’s a little bit moresweeter so I think the two will gonicely together get that nice kick andpeppery bite from the HD red and thatsweet finish that I like on the ribsfrom the honey hog we’re gonna apply alight coat on the bottom so I’m notusing any binders on these I’m just kindof dusting them with the rublet the rub work its magic same thing ona on this rackyou don’t need too much on the bottomjust the light coating and then justlift them up shake off the excess okaynow I’ll take the honey hog rub and dothe exact same thing to both ribs just anice even coating shake off the excess[Applause]same thing on this one[Applause]okay the one thing to keep in mind isyou don’t want the rope to clump up sodon’t don’t rub it in because there’sjust gonna create these clumps that’snot gonna kind of render down and cookinto the meat so that’s why you kind oflike to shake off the excess make sureyou get the edges as well especially themore meaty ones you want that a rub tostick to your full rack of ribs okayokay so now I’ll flip them overand we’ll repeat on the top side allright ribs are seasoned now it’simportant to let them sit out at roomtemperature for about 30 30 to 45minutes that’ll allow the rub to sirpenetrating the meat it’ll start gettingnice and moist on the outside and that’swhat we’re looking for before they go onthe X I’m gonna let these guys sit andI’m gonna go fire up the big every nightgot the big green egg fired up so it’sset up for indirect cooking so I’ve gotmy plate setter above the lump charcoalI’m also using a drip pan just to helpkeep the plates that are clean and thegrate on top so I’m gonna bring this upto about 225 250 and then I’ll put theribs on one thing to note I’m not usingany wood chips or wood chunks on thiscook I’m only using the lump charcoalbecause it is lump it’s gonna generate alittle bit of smoke as well and that’sgonna be enough for for us and how welike our ribs so it’s not gonna be toosmoky and still is gonna have that nicekind of grill than our charcoal flavorgrill is cruising it out to 40 right nowso let’s go ahead and put these guys onand as you can see they are lookinggreat already something’s gonna lay themright on the middle of the grate sothat’s rack number one there’s a racknumber two just like so you want to makesure there’s some room between them youdon’t want to crowd them up too much sothat’ll allow the heat and smoke tocirculate around them and cook themevenly on all sides so close the lid andlet these guys uh let these guys cookribs have been on for about an hour solet’s take a look oh yeah these arelooking really nicethere’s still a little wet on theoutside but as you can see they arestarting to dry up a little bit so I’mgonna use a spritz for this cook I’mgonna be using the sparkling eyes blackraspberry one I like using these bottlesbecause my top just screws right on soI’m just gonna give them a light mistingjust to keep them nice nice and wet sothis will help prevent them from dryingout so that looks pretty goodclose the lid let them go for anotherthirty minutes when the spritz in theribs I try to stay away from very sugaryliquids because the sugar tends to burnand give them a bitter flavor at the endnow you can use just regular plain oldwater apple cider vinegar mixed withwater really anything works alright myribs have been onfor almost three hours and as you cansee they are looking absolutely amazingvery nice and nice and wet on theoutside great color forming from thesmoke and the rub so this is kind ofwhat I’m looking for when I decide topull them so you can start to see thebones showing on the side nice mahoganycolor on the outside so these guys areready to be pulled from the egg wrappedin foil to move on to our second partall right so we got our first rack ofribs off the Big Green Egg as you cansee it looks amazing on both sides nicecolor again the bones are showing so nowit’s time to I’ll give these guys supertender as you can see they’re not youknow they’re not quite there yet so wewant it to bend a little bit more havemore tenderness and the way that I’mgoing to do that is by wrapping them infoil put them over here first I’m gonnastart by layering in first some sugar inthe raw so just a nice kind of layer soadd some sweetness okay then I’m gonnaput a couple Pat’s of butter right onthe sugar okay and finally we’re gonnaadd some honey so just right drizzledright on the sugar and the butter nowI’m gonna take my ribs and put the meatside down on our mixture okay just likeso and I’m going to repeat the sameprocess on the bone sideget this out of the way okay now I’mgonna wrap these guys up in the foil soI’m gonna come up here first no likethis and over so a very simple wrap nowkeeping it wrapped in the foil wouldthat sugar the butter is gonna createadditional moisture and really tenderizethe meat and also as the fat renders outof it it’s gonna provide additional kindof the braising liquid for the ribs tocook in so so these guys already I’mgonna do the same thing with the otherrack and put them back on the big greeneyes after you wrap the ribs just putthem back on the big green egg this timewe’re going meat side down we’ll letthese guys go probably for about an hourand then I’ll come back and check on howtender they are all right so it’s beenabout an hour let’s take a look at ourribs so these guys have been cooking inthe foil when the yeah let’s take a lookhow see how they are well man look atthat you can see the bones showingthrough the top of that meat so I thinkthese guys might be ready you can coverit a little bit more here not sure howwell you can see but uh there we go thatlooks awesome to me let’s not tempt themso I always want to cook the temperatureeven on ribs and for tenderness so rightnow these guys are coming up on 200 soit’s exactly where I want them to be orthey’re gonna be tender very soft butthey’re not gonna fall apart when I takethem out so let’s take these guys offand I saw some up I pulled my ribs ofthe big green egg and they lookabsolutely phenomenal so these are rightout of the foil I did put them in theselittle foil packets just to make iteasier to move around and put it back onthe grill but as you can see I meanthese things are looking as good as theycan be great color on the outside youcan see the bones kind of poking outhere we can see that very nicely samething with this other rack it is it isphenomenal so you can choose to eat themwithout the barbecue sauce you canthey’re ready to eat right now as theyare they hit our temperature which isbetween the 200 205 206 rings so they’regonna be super tender if you’re lookingto add some barbecue sauce and now isthe time to do that so I’ve got my saucemixed up you can use any sauce you likethe one thing that I’m gonna say is besure to warm up your sauce beforehandjust makes it a little bit easier toapply any sauce will workjust brush it on your ribs just like sojust apply the sauce I’m the full rackman this is just gonna be unbelievablemake sure you get the edges too okay anddo the same thing with the other one I’mgonna put these back on the grill forabout 10-15 minutes max just to kind ofthicken up that sauce get it nice andsticky for us and these things are gonnabe ready all right I pulled my ribs offthe smoker and they are lookingphenomenallet’s sauce thickened up a little bitthe color on these is just just unrealand I cannot wait to try them so let’ssay let’s slice into them and see howthey see how they taste a coupledifferent ways you can do it he can flipthem upside down and cook it from thebottom so it’s easier to see where thebones are but I don’t want to kind ofruin this nice finish so I’m just gonnaslice like this keep an eye on and makesure you slice between the bones andwe’ll see how they how they turned outoh yeah they smell great by the waya good sign is that they’re not they’renot falling apart as I’m cutting intothem the bones go a little bitdiagonally which is why I’m cutting itthis way I think there’s one right thereokaygood a little bit there that’s okay it’sokay it’s still gonna be goodoh let’s pull one out see how it turnedout look at that look at that finish onthe top I’m not sure how well you cansee that in the camera but uh that coloris just unbelievable looking into therobe you can see the nice little smokering they are super tender still veryjuicy in the middle this is as good asit gets so let’s try them out no ma’amso check this oh my god the flavour isunbelievable so look at that bite itcame clean up the bone but if the meatisn’t falling apart which is which isperfect oh my gosh its flavor in thatsauce finish oh man I can’t stop eatingthese things the combo of the hardcorecarnival ride which is a little spicierput the meat church honey heat which isa sweet just goes so well together youget a little kick from the red and thena nice sweet finish up at the end that’sgonna be it for this video thank you somuch guys for watching let me know downin the comments what you think about thevideo if you liked it give it a thumbsup hit that subscribe button and I’llsee you guys next time[Music]