Bbq Baby back ribs with my tangy bbq sauce.

okay guys so really guys know it’s gonnabe a few days for I do another grillingvideo the reason is because is one I’mwaiting for a replacementokay um phone to come in and the reasonis because I kind of have an accidentand I like the original film filming ofmy cooking the barbecue pork ribsactually recorded what happened and whenI’m doing what I’m gonna do for thisvideo I’m just gonna edit it out so soyou don’t see that what happened to thephone I guess you could probably you canprobably guess well anyways hopefullyyou guys enjoy the video please rate andsubscribehey guys I think it’s time to start thecharcoal now this kind of cook I’m doingI may be expecting it to go five hoursor more but be honest with you I’m notreally expecting it to go five hourssitting in the charcoal type thing I’mnot gonna do a whole tower video thatgoes to last five hours I’m not going todo that so I’ll be doing intervalscrumpled up paper my starting to eatthere good see that still pointed downthere good yep but this is nothing toadjust it a bit this is my brother’stripod my new ones coming this one’skind of broken hitch down legs you can’treally see it but I can tell thedifference as I told that I wanted thenew tripod I ain’t gonna stick with thisno no hand me down all right and let thecharcoal you guys can see it going up asyou guys can’t win with my shadow andyou can see right there fire come fromthe bottom yep so our things and go I’mgonna let that go a bit then we are justgoing to get ready the next phase when Icome out here about two minutes thinkabout five minutes because it takesabout five minutes for this this Irhetorical Burt will light fast well seeit’s really smoking oh boy good allright I’m gonna put so much charcoalgrill[Music]what I want is I want to do is have moreTerkel about on this side unlit circlethen when my turkle’s ready I’ll justdump it in there and then they’ll justyou know hit will that charcoal theunlit Turkic will start to cook up toanyways when I get those back a littlebread back and I’m back I got the newbag of lump charcoal and you can tellright now this that is just going reallygood right now there’s a little whileago I self yepfire was just worn out coming out fromthe hole like like what kind of likegoing to hell except hell’s really hotso they say I never want to find outabout you people we got some nice sizedpieces is one charcoal in hereright now that’s a really big pieceright there look at that I’m not sure Iwant to use that okay it’s getting hotout herewhy because I started that I startedthat there so now that whoo I got thatready it’s time for me to head in I’llbe back in a bithey guys it’s time to prepare the ribsso got going on right now is this onbaby back ribs we’re gonna do on thegrill tonight so now I’m going to openpackage and season them tripods a littlewobbly right now all righttrying to just a word where I want italright here we go open the bit theropes to make these things you can’teven open themscissors need to sharpen use thesescissors there we gonow if towers out this kindly gently Patit you want to get some of that liquidoh this one that any juice anythingthat’s still on meat just kind of get itoff okay guys now the way I’m gonna growtonight is I’m gonna grow them up likethis side up get all the fat on thisside you got some fat here – you gotsome meat this is the most meat thoughall right let’s get our seasoning I wantto use steak seasoningthat’s so much higher now I’m gonna dothis side was less seasoning the rest ofits gonna be like this okaya little bit of wish sire rub it in gooddon’t douse this no doubts the meat initdrizzle it and now do it again turn itoversome on that side better get seasoningon these sides here just kind of likerub it in pet it in okay now Sarah likeI saidRobindon’t doubt it like I said you as muchas you like this is our homemade withsoy sauce which is really goodI don’t have the store-bought I thinkthis we think this is it’s way muchbetter than store-bought all rightthat’s on because wasn’t the same oneset it there on that plate plate herebut I don’t think that place is bigenoughall right port now next stepwatch your hand feel the pork watchhands courting this alright it’s ninetyeighty percent clean’we said our meet hereyep that do meets now sitting there he’sgonna rest and then about 30 minutesover well insert the charcoal hey guysit’s time to go check on our charcoalquick doing like what a little over fiveminutes as I said I would go out andcheck itno that’s getting there just s what takea little longer I think it’s gettingreally windy I think it’s a good theweather I checked the weather channelsaid it was gonna be hot all day butsometimes you know these wet uh peoplewho do the weather they’re wrong I thinkthat’s my opinion I guess at least okayokay guys it’s been a little more overthan ten five minutes since that I saidI’ll come out here and check it well Ihave quietly but charcoal there as youcan see it in it’s almost nearly all litand I think I may be well I’m gonna waitmaybe another five minutes maybe anotherten and I’ll come back and check itagain then after that I’ll dump it intothe grill there the grill I’ll dump itin the grill at that all add all thatcircle there catch on to then I’ll letthe grill let lid on let the grill heatup a bit wait for a minute or so and putthe meat on mm-hmm really good when Iput that upgot to mess with my tripod to get theright angle I want one Amy at the girlgoI still got a mess with it a bityeah yeah that’s good yeah that’s a goodangle right there there we go come backyep it’s time to circle on hope it isway time to put the circle on okaygreat on I need to put that out of itOOP Hayes uber hot tell me I wassingeing my fingers there for a minuteokayputting the grid on put that down put alid on and you can open the lid up aboutthat one heart that part by the pencilokay that’s a little more pencil wristthat’s about about the woods with thempencil right there don’t have them jumpin so I can’t really tell but and I wantall that heat goI thought this was gonna let circles fora moment I was checking if it was lityou know I would not be able to hold ityep all rightI wanted that go for about a minute letthis heat up then I’ll head inside toget the meat all right I brought it backyeah as I’m back I got the meat out withme it’s been about a minute alreadylet’s see if this is going good yes allright now I want to put the meat onokay Nate’s ondon’t do I just dead don’t let yourfingers to this pork okay another zoneoh crap this realize my camera wasn’tpointed at it okay just that there herewe go and boom meet dawn playing smokecoming out let that go for a bit I’llsee you guys in the bed hi guys it’sbeen about few minutes since I saw itthe last part but it’s still goingpretty good in there I’m notation mittenlid but I didn’t onthe reason I’m starting this back up Iwanted to know if you guys see this butI am seeing ants and I’m not too surewhere they’re coming from because theyweren’t here before do not well they’renot big ants do not fire ants they’relittle honey ants which means I don’tknow what I answer they are this meansthey’re just ants but they could becoming from down therewhich I don’t know we’ll see I’m gonnalook around I guess for any signs ofanthill activity no I don’tit’s just could be maybe they’re justliving underneath long as I don’t carethey’re not bothering my meat we want toanswer their me not me well they’re notbothering the grill and just hope ifthey’re in sinchon enough to know theyjust stay away but it’s going reallygood in theremaybe time for me toI don’t know think aboutone more area and I think I’m oh I’mlike more Aaron I’m not sure if it ishot out here it’s just hot because I’mout there by the grill it could be bothguys I’ll see you in a bit okay guys Ijust looked the little just a second agoand I tossed the meat over to the otherside because one side was getting closedone side wasn’t but what I’m doing isI’m living both sides get cooked andthen that’s the last time I’m gonna everlift that lid and then well and then Ohlong as I want well just before itstarts getting dark and then you knowand then it’d be dinner time this isgonna be an amazing meal and it’s notquite ready for the barbecue sauce it’snowhere near ready yetI’m thinking maybe within an hour anhour and a half that’s when I startputting my homemade barbecue sauce onthat tangy barbecue sauce recipe I madesome be so good tell us with shame thatI had to put a hat that I have to notput all of it on because my mom wantedsome was knowing the barbecue sauce offwhich I can do that honestly I canthere’s no problem with that just I hadI’ve come to understand and on my familythere are certain things my mom’s bothcandle and this is just one there’s barbbarbecue is one of them who knows I’mgonna let her try something the barbecueanyways see what she thinksand then no she’ll have regular ribsoh I can see it smoking up againoh yeah that’s going great I don’t needyou to stand here and watch this so I’mheading inI’ll get back in a few hey guys I got mybarbecue sauce and is ready to startbarbecuing it so whoo look atwhoo gorgeous never gonna burn my handmy finger I mean there’s somethingreally stupidI’ll be fine though that plate is hotI didn’t just I didn’t touch about KentI was what happened was the rest of myhand right here and my finger justgrazed it laidturned it about accident I meant toleave somewhere for my mom trying to notit’s kind of hard to do really hard todoand I don’t know how I’m able to do thatyou know by leaving some off it’s reallyhard to do thatso now I’m gonna have to go inside andbe like I can’t do what you want me todoit’s really hard to do that this you seethe way it’s you can just see the waythat it’s so like really know like howit’s not take like a like a rig abarbecue sauce it just spreadseverywhere on his own so it’s reallyhard to do that more on now I think Idon’t got enough on the backside justgonna do that againyeah cuz after that I wanted to get tocook on I want to cook it on that sidenow we just do this wayget the sides it sidesand um that Ohhmm this barbecue sauce is deliciousall right so I put this on let it go fora bit longerall right guys hope you guys enjoy thatI see you guys in a bitokay guys so the ribs are done and nowwe’re now getting a good look at themI’m gonna turn over see so you guys seethis it looks like but I already turnedthem over but you guys haven’t seen oneroll up like oh my ribs and they’relooking very delicious so is actuallyit’s time to take them offsorry Inc mm-hmm got some hungry peoplein this house I don’t blame here alrightshut these events and that cold I