BBQ With Zack – How To Make Great Ribs, BBQ Sauce, & Rub From Start To Finish

I don’t know if anybody’s joined us yetbut I will go ahead and say hellowelcome back to another edition of Zackgets really sweaty on camera andpretends to know how to make barbecuewell hello one viewer welcome I getpeople a couple more minutes which isgood cuz I could use a couple moreminutes to grab the things I just loseeverybodyKim is watching and she is sitting onthe front porch hiall right well we’re gonna go and getstarted before I give everyoneseasickness and we fix my beard herethank you guys for joining me again foranother session of barbecue how tobarbecue barbecue to tort I don’t knowbarbecue with Zack that’s the create afancy name that I’m going to come upwith right now it’s just me and my wifeand that’s kind of sad and depressingbut you know what we’re gonna keep keepgoing on with it getting on anywayit’s warm so I’m gonna get started ribstake a while so if you’re watching thison replay that’s why we went and gotstarted without you anyway I’m going toturn this around quarantine to you ahthank you for making me feel betterabout myself and my non-existentaudience oh hey we got two people nowit’s me my wife and somebody else anywaywe’re gonna go and get started well Iguess I’ll give people a couple moreminutes because this is kind of sad thatit’s just the two of us this is mysmoker well this is actually my grillthat we’re gonna use as my smokerwhile we’re waiting I’m gonna go getsomething else to drink since there’stwo people give folks a couple moreminutes to join us and I’m gonna getsomething to drink how are the kidsdoing out front wifenot good really good I don’t know anywayhey anyway a couple more people that’sgood enough for mewelcome again to barbecue time last timewe did a turkey this time we’re gonna doribs but before we get start with theribs we are going to start with thissetup that several people asked me whatmy setup was hiding how are you this isEllie is making art that’s good this iswhat I use other two things I use sothis is the thing it’s undercover nowthat we use last time to smoke theturkey but this is the setup that Irecommend for folks especially if you’rejust doing barbecue for the first timeand you don’t want to spend a wholebunch of money this is a really greatway to get a great rig that doesn’t costa whole bunch of money so this is calledthe Weber performer it’s just yourtypical old as a there we go theconnection we’re gonna be using as asmoker but obviously it works as a grillso you get two for one with this setupand it’s got a nice table over herewhich is really great for setting stuffdown pulling meat off and anything youcan imagine it’s a little bit more thanjust the regular Weber Kettle if you getthe most basic weber kettle kettleyou’re looking at about a hundred bucksthis thing is about 200 bucks but youget two extra features with it you getthis thing down here at the bottom thatsilver pan that is holding the Nash andit keeps it gets all the ash that comesoff your charcoals that goes funnels itstraight into that little bucket at thebottom which is really nice for cleanupbut also for safety and get her donethat’s what we’re trying to do it’s warmhope the weather in California is niceanyway so this is great because it’s gotthat little ash catcher and it’s gotthis table over here what sue said wasreally good anyway so this is my basicsetup when I’m just doing somethingsimple like a rack of ribs you know orif I’m grilling or whatever but this isa really good setup for home what yousee on the left is the charcoals thatare getting started in a chimney you canget a chimney just about anywhere andthey come in all kinds of makes andmodels this is the one that I’ve settledon that I like them the best it’s amazeabout a company called Oklahoma charcoalin there at a time sorry I’m trying tomake sure I don’t lose the internet andthen this is the basket that talkedabout I think last time it’s called aslow and sear and essentially what it isis just a metal basket for charcoal butif you can see it creates indirectcooking really easily indirect cookingis what you’re going to use for abarbecueor any kind of slow-roasting that youwant to do indirect just means thatyou’ve got the heat on one side andyou’ve got your food cooking indirectlyon the other so if we were grilling thatwould be direct heat and what’s reallycool about this slow and seer is thatyou can fill that up with all burningcoals and it funnels the heat straightup in the air and gets a really reallyreally high heat for making a nicereally good sear on the steak so whatyou should do with your steak anyway iswhat’s called a reverse sear and that’swhen you slow cook it to temperature onindirect heat and then sear it at theend there’s the myth about searing asteak and locking in the juices at thebeginning that’s nonsensethe problem with that too is that whenyou start searing at the beginning youstart cooking that steak and so you onlyget a if you’re looking for like let’ssay a medium or medium rare as the Lordintended you want a nice red center butif you start searing at the beginningyou’re just gonna have a small redcenter if you do a reverse sear bring itup to temperature on indirect heat searat the end then you can get that nicered center edge-to-edge which is reallygreat anyway but we’re not grillingtoday we’re smoking and so I went aheadand she didn’t got our charcoal startedand we’re gonna use what’s called a asnake technique I actually usually do ita little bit differently but this is themore accurate technique and I figure ifI’m teaching people you should learn howto do accurately so this is a snaketechnique and what we’re doing is tryingto talk louder than that guy cuttingthis grass over there you’re gonna putyour burning charcoal Pig pattern in astraight line this is gonna go aroundthis edge just like this to make surethat we get our charcoal is burning butwe don’t want them all to burn at thesame time so if you notice I’ve gotabout a dozen or so charcoals actuallyhave an exact number and I can tell youthat are on fire already burnt they’vegot that nice white ash around them andthen the rest of the basket is not burntand the reason for that is one we don’twant a really high temperature and twowe want these coals to cook down slowlyso we don’t burn through them becausewe’re going to be cooking for threehours with these ribs maybe even just alittle bit more depending on how moodythey are today but this snake is modelis great because it winds its way aroundjust like a snake and it’s gonna slowlyburn down those charcoals underneathnow like I said I know exactly how manycharcoals I I put in there at thebeginning and that’s not an accident I’mactually let’s not look at my ugly faceyet let’s look back here the great thingabout these standard charcoals and why Ihighly recommend using the Kings for agood old blue bag is that they’re allthe same size and consistency andcontrol are things that you reallyreally need they’re really reallyimportant in barbecue because if yourtemperature goes up and down too fastespecially on like a brisket it canreally screw up the cooking time what’sgreat about this is you know exactly howmuch heat that you’re giving to the fireso I have 17 charcoals in there that areon fire just from experience I knowthat’s about how many I need to get tothe temperature that I want to get sowe’ve got those on we’re gonna grab thisthis is just the grill grate we’re gonnatoss this over if you’re buying a grillgrate separately or if you need toreplace one I highly recommend gettingone that has one of these nice openingsize but one that opens up on the sideit’s great because it gives you accessto add more coals and then when we wantput wood in you can put wood in theresuper easily without having to lift thewhole grade up and making a big messanyway so we’ve got our charcoal goingnext thing we’re going to do is we needto know what temperature the pretty muchsingle most important thing that you canor that you need to be in control of andyou need to be aware of is thetemperature now if you get a Weber orreally but just about any smoker you’regonna get a temperature gauge on topthose aren’t bad thermometers in and ofthemselves the problem is thosethermometers are measuring temperatureup here but our meat is cooking downhere on the gray and so we need to knowwhat temperature it is on the grate notup here and if your thermometer is wayup here you’re not going to get anaccurate temperature so what we do is weget a separate thermometer this is abrand that I mentioned last time that wewere on called a company called thermoworks and this is their smokedthermometer I really like it because oneit’s got magnetic something magnets onthe bottom so it sticks on here reallywell hello from New Jersey hey NewJersey I really like this onemost importantly the thermometer issuper super highly accurate secondly itis really really easy to use so I canset temperatures if you look at the topthe 250 and 220 is a range so it willgive me an alarm if it gets below orabove those temperatures and then it’sgot two probes so I can put a probe forthe temperature that I want in the grilland then I can also put one in the meatbut with when it comes to when it comesto ribs we’re not going to be using athermometer inside the meat because yougot too many bones and if yourthermometers too close to the bones it’sgonna throw off the temperature so we’regonna put our little clip in here and ifyou’ll notice this is a thermometer thisis a little gauge right here and it’sgonna give us the temperature rightabove the grill grate which is what weneed to know I’m actually gonna screwthis back just a little bit you don’twant it too close to the fire because itwill give you that elevated temp that wewon’t really have now next thing we’regonna do is take this whoops I’m nottrying to rotate it you guys with me heythere we go we’re gonna take this andwe’re gonna feed it through these ventswhich we’ll talk about in just a secondyou could put it through and let thisthis grill top clamp on it but you’regonna end up with a hole and that’sgonna let air out and more air that’s inthere the harder it is to control sowe’re gonna plug this thing in here atthe top because that’s where I havethings registered now if you hear thatbeeping that’s the alarm because it’sbelow this 220 that I have set right nowwe’re sitting at 124 and that’s gonna goup pretty fast now the right way wecontrol this is two ways you’ve gotVince on the top and you’ve got Vincedown below the vents on the top are kindof like your brakes they do they cancontrol the temperature a little bit butnot a lot you want to make minorCorrections with those and you almostnever ever ever want to close themcompletely because you’ll some otherthings your smother the fire you’ll putout your fire you make a really smokygross food at the bottom is essentiallyyour gas now you can’t see how openthose vents are with this thing in theway so what you have to do is make markswhen you put this thing togetherI’ve got a mark 4 fully closed I’ve gota mark over here 4 fully open and thenI’ve got a mark 4 right there in themiddle and what this is honestly this isa lot of trial and error you have tokind oflearn your equipment you’ll learn yoursmoker if you’ve got one of these thingsto figure out exactly where it needs tobe but you will know for mine off thetop that you don’t want it fully openbecause that means you’re getting allthe oxygen in there that is possible andyou don’t want that because we’re notlooking for a super hot fire we want tobe cooking today around 250 so we’re notgonna close it all the way we’ll becooking probably right here around 1/4save some time I’m gonna push it up toabout halfway open so that we can getthe temperature in eyes owned what isthe thermometer good question and sothis is the thermometer again it’s bycompany called thermo works you can onlybuy it off their website thermo workscomm and this is called the smoke it’sgot two probes I love it if you noticewe’re already at 208 209 climbing that’sbecause we had the grill opening andgiving all kinds of oxygen to thosecharcoals so I’m gonna kick this down alittle bit and we’re about only aquarter way open which means those ventsat the bottom are only open aboutwhere’s they’re about that much butthat’s all the air we need becauseyou’re also getting air up top so let’ssee what temperature’s so we’re about to18 one thing you’ll learn too as youlearn your smoker is you’ll learn howhow fast things go up bit based on howopen the vents are and make adjustmentsthat way so we’re already at 225 whichis you can actually cook it to a 225 alot of people do I’m going to go aheadand close this even just a little bitmore basically all the way close whichwe can get away with because again ourvents at the top are open we’re cookingat 280 already we want to get to 50 solet’s stop talking and get the ribsready because the ribs are gonna take awhile now one cool thing with this smokethermometer is that it comes let’s seeif I can get this working let’s see itcomes with a nice remote that is ofcourse not working because why would itbut the remote is nice because it willwhen it’s working tell you thetemperature of the thermometer outsidewithout having to go in go outsiderather I know where I amnot too hot without having to go outsideevery two seconds and check on it whichis especially good once the cook isunderway tigress we should have madeTiger ribs all right I’m gonna put youguys into my tripod real quick so excusethe earthquake all right hopefully youcan see me I might get my wife back herehey Kim do you want to help run a cameraagain okay sorryonce again I tried to get Rachael Ray’sproduction crew and they turned me downagain which was very offensive anddefeat hurtful you know what I’m justgonna hold you guys so we’ve got ourribs I’m making baby back ribs you havetwo different type of ribs that you canmake baby backs are the ones that you’reprobably most familiar with they’re theribs that have that nice little bump tothem they’ve kind of like a semicircleof looking ribs semi-circlelooking rib if you’re looking at if youare looking ahead of person or at a hogthe baby back rib is coming from thereally can you see my hand there we goI’ll just tell you the baby back rib iscoming from the basically the backboneit’s connected to the spine that’s goingdown to the bottom you’ve got an entirerib cage obviously in a pig and you’vegot but you have two different cuts ofribs the baby back coming from the topright next to the tenderloin and thenyou have what’s called the spare ribwhich is the rest of the rib the ribcage basically most of the rib cage thebaby back is just the top a coupleinches and then the spare is the restnow you also have what’s called a st.louis-cut that’s that nice neat squarecut rib that’s a spare rib and thenthey’ve cut off that one on the pigwould be the bottom part that rounds offso that they can square it off and thosethat top piece this is saved in a lot ofplaces particularly in Chicago I thinkis we’re oriented in they’re called ribtips I love them if you’re ever inMemphis there’s a place called Tom’sbarbecue it’s south side of town in themiddle of nowhere near a bunch ofindustrial junk but they have some ofthe best rib tips I’ve ever had theyslow-smoked them with this Mediterraneantype rub like you would find at therendezvous andthey toss them in as molasses base saucereally good anyway I’m gonna hand youguys off to my wife you want a hold itso I can see people um so we have our ohthat’s ready okay then you can be thecameraman sorry this is super fancy nowe’re looking at me now yeah awesomegreat I’m gross my water so again thisis the baby backif you’re looking at a pink the babyback is right here spare ribs are righthere they cut off this round this partright here obviously there’s a lot ofround part and work with here and that’swhere you get your st. Louis cut nowwe’re gonna do a couple things here thenI’m going to the floor but if not justso I could show you guys the techniquewhen I’m making ribs first thing I liketo do is take off this membrane they’vealready taken off that’s greatso usually there’s a membrane it’s kindof like a plasticy feeling thing so youget technical and what you would do somepeople leave it on and don’t think itmakes a difference I don’t know that itmakes a difference smoke wise I thinkthe smoke can penetrate that membranealthough if you peel it off when you’reeating it it’s pretty dark so it isimpeding some of the smoke I peel it offmostly just because of texture it’s verywaxy feeling in your mouth after you eatit so I I make sure to get rid of itif it was here you would just take aknife this is a filet knife or a bonyknife I like it because it’s flexiblewhen I’m trimming meat but you wouldjust take a knife it could just be asteak knife and you would want to getunderneath it pull it up a little bituse a paper towel and you essentiallyjust pull it right off it’s really nicewe don’t have that but we do still havea little bit of connective tissue backhere what I like to do is just take aknife and make a couple little slatslike this and what I’m doing is openingup there’s it’s not really a membraneand per se but opening up this this yourdoctor cam what would you call itsubcutaneous tissue I don’t know I’mjust making anyway we’re all pickingthis up that’s just gonna let ourour seasonings giving it a little betterand then I like to do a little trimmingso fat is flavor but fat that is hangingout out here is not really flavor it’snot really flavoring the meat becauseit’s just sitting outside the meat andeven when it breaks down it’s notpenetrating deep into the meat and thatcan help keep it a little moist but it’smeat its fact that it’s not really gonnarender you’re not really gonna likeeating it so I’m gonna trim off some ofthis excess fat and I’m gonna feelaround these ribs to see if I have anyexcess meat it’s like this little thingright here is gonna just burn off so ifI’ve got little pieces that are hangingoff I like to pull those off becausethey are not gonna survive the smokethen I like to look at the rib itselfand I see I’ve got this flap of meatright here that is definitely not gonnasurvive the cook so we’re gonna go aheadand trim that off when you’re pickingout ribs I’m big proponent of buy bettermeat less often and get the best meatthat you can if you can find a localfarm a local butcher that has access toa local farm those are gonna be somereally good meat some really good ribsto eat if you want to go all out you cango to places like Snake River farms umthat sells caribou pork which is kind oflike the Kobe beef of ribs it’s a littlepricier but supposed to be really good Ihaven’t had that but you can get herheritage free pork pretty easily sothat’s gonna be your Berkshire pork yourDuroc pork those are breeds of pigs thatwere raised during the Civil War duringthe Revolutionary War and then kind ofgot bred out for what’s called commoditybeets so this is commodity meat thatwe’re working with these are your pigsor cows chickens or whatever that areraised and slaughtered at these massfarms it’s just the meat that you get atyour regular grocery store and it’s finein a pinch but with barbecue it’sgarbage in garbage out if you get supercrappy meat there’s no way to make thatsuper crappy meat into super amazingbarbecue you’ve got to start with reallygood meat which is why if you go to alot of barbecue places the prices havegone up because for something likebrisket they’re gonna be ordering primebrisket which is pricier sometimesthey’ll even go wide goo which is likeKobe and it’s super pricey this is notwe got a basic graphic of ribs becauseit’s a pandemic and it’s all I could getmy hands on what you want to do thoughwhen you’re looking at this you willlook for like a good balance of fatagain you want intramuscular fat Centermuscular fat is the fat that you seeright here going through the musclesextra muscular fat is the fat that’ssitting on top if there’s a big thickcase of this that case what’s the wordI’m looking for if there’s a lot of thisyou want to trim it down because againit’s not gonna render it’s gonna keepthe rub from going down but if it’s morethan like an eighth of an inch trim itdown to about an eighth of an inch whenyou’re looking at it tooobviously we want to go for freshnessyou don’t want it turning weird graycolors you want to make sure the ribsdon’t have any kind of injection I don’tknow that that’s too common but you canfind that and you want to look for iteven a rack of ribs as possible which issometimes a lot easier said than donebut barbecue again it’s aboutconsistency and about ease of cookingand a lot of times if you have a rack ofribs or or you know some pork shoulderor brisket or whatever you’ve got superthick and then super thin it’simpossible to cook that evenly and getit to cook or finish all at the sametime this is a pretty good I’ve reallylucked out this is a pretty good rack ofribs one thing you want to pay attentionto a lot of times you’ve got kind of twodifferent muscles going on here you cansee the different muscles that’s that’sdifferent color I would tell you thename of it but I can’t tell you becauseI don’t know but you’ve got to usually athicker end and then a thinner end thiswoman like I said we look down thisone’s pretty even but what you want towatch for a lot of times down here ortwo things once called shiners that’sjust a fun cliche term for them butthey’re there bones that stick throughthe meat if you can avoid getting rackof ribs with those please do but a lotof times you don’t see until youactually open up the package I mean whatyou’d want to do is just trim that offit’s painful because you’re getting ridof meat and having to throw it away thatyou paid for but it’s not going tosurvive the cook it’s going to turn intojerky it’s not going to be any good theother thing you have are hanging bonesor an invisible bone that’s over here alot of times we’ve got a little bit ofone right here but it’s not I mean themeats pretty good and pretty thick it’snot really worth it’s not really worthcutting so we actually locked out I washoping we’re gonna have more to trimjust to show you guys but we don’t sofirst thing that we are going to dois absolu all we’re doing with this oilyou can use oil some people use mustardyou can use water it really doesn’t makea differenceI usually just use oil because partly Ijust don’t like mustard and thensometimes I’ve used water what I’llusually do one of the best things youcan do for your meat whether it’sbarbecue or steak or chicken or whateveris to salt it the night before or if yougo grocery shop in the morning and gethome make sure the first thing you do issalt the steak that you have about ahalf a teaspoon I think per pound soit’s not a lot but that salt will getinto the mean and moisturize the metenderize the meat in ways that areright up won’t because salt is the onlything that can actually penetrate downdeep into the muscle tissue all of thesegreat seasonings are too thick to get inbetween the muscles between the proteinbonds to really get into that meat andso when you hear about people rubbingtheir meat and that sounds really grossand about people putting the rub on 24hours 48 hours in advance they’re notdoing themselves and be good they’re notdoing the meat any good because the therub just physically cannot get down deepinto me past about again about an eighthof an inch check out amazing ribs comthey break all this down they’ve got allthe science behind it it’s really neatand interesting like I said before Iusually will solve this the night beforebut I didn’t because I want to show youguys how I make my rub now I make asalt-free rub and the reason for that isit allows me to control the amount ofsalt so if you ever use a store-boughtrub god forbid it’s gonna have a lot ofsalt in it most of the consults cheapand it’s makes for higher profit marginbut is gonna have a lot of salt in it soyou don’t want to salt your meatseparately if you’re using a commercialstore-bought rub but since we’re makinga rub today we’re gonna do it separatelyI’m using kosher salt kosher salt hasbigger flakes and table salt so bemindful of thatdo you it kosher salt looks like yousalted it more than you really havebecause the flakes are bigger but it’snot gonna be nearly as salty like I saidabout half a tablespoon I like to dothis high I’ve done this enough that Iknow kind of what I’m looking at you’reessentially just salting it like youwould if you were salting the steak onthe plate that was already cookedSalta just you’re gonna soft it a littlebit more than that and you may befreaking out about all the salt Ipromise salts flavor just like fattestflavor this is not gonna be too saltyit’s gonna be nice and delicious we’regonna make sure we saw all every sideboth sides you see I’ve got my hand onthe side of the meat as I do this mostlywhat I’m doing here is just trying tohelp clean up the mess like last timewith the turkey you gotta use thataluminum foil pan and those are greatfor this but I was expecting to have totrim so I’ve got this oversized hoodiesheet out not clean-sheet up any goodcutting board there you go that’s what Ihave a production assistant anyway sowe’re gonna go we’ve got our salt onhere that’s our first layer if I wasdoing this the night before I would justwrap this up in aluminum foil mightstick the whole thing in a in a trayjust to make sure in case you can’t lookout look out that’s girls come out thatthey don’t make a mess don’t make a messand then it just hit me that my therecipe for my I’m not trying to say therub is on my phone let me grab my laptopreal quick and hopefully is on there Ishould know it you may have anyquestions why would wemm-hmm Thomas how are you talk withoutme well that’s how you talk without mehow I talk without you all right so Ifound my room which ingredients which isgonna be really helpful for actuallymaking the rub what’s in my rub Inormally wouldn’t tell people but I likeyou guys so I’m gonna tell you as soonas I find hey dark brown sugar like Isaid my room has no salt in it but doeshave plenty of sugar for all you healthnuts out there I use a combination ofbrown sugar which has a little moremolasses in itwhite sugar which obviously has nomolasses in it then we’re using I’ve gotpepper Iike oh no that’s gonna be grosssave that for later paprika I’ve gotsome chili powder this is the one inorder of quantity we have some garlicblack pepper onion and then a couple oddingredients rosemary and celery see whatyou’re trying to accomplish in the rubjust like in a sauce is the balance offlavors you want like sweet and savoryand the sauce you know you want someacidity with that sweetness as well hereI’m trying to get some sweet and somesavory I want a little bit of bite to itthat’s where the celery comes in alittle bit of savoriness I’m just misssome herbaceousness that’s where therosemary comes in but these aren’t bigprofile flavors they’re gonna be in thebackground the main notes that you’regonna taste in this are going to be thebrown sugar and the black pepper and inthe chili powder a little bit you’regonna get a little bit of pepper yellowpepper it doesn’t really have a lot offlavor most of us there for color andthen you know garlic and onion or bothgiving you some of that savory note inthe background as well but again it’s abalancethe thing about barbecue is there’s noright way there’s definitely lot ofwrong ways to screw things up butthere’s no right rub if you’re in Texasyou may only use salt and pepper I’veseen people not even do that which ithink is dumbmakes no sense to at least need salt onyour meat but make any kind of rubcombination that you want whatever makesyou happy whatever floats your boatwhatever makes your tastebuds happy andthen adjust I mean this is somethingthat I’ve tweaked over time and willcontinue to tweak I get feedback from mywife constantly about what she likes anddoesn’t like when I make adjustmentsPenny’s asking if he is regular paprikaor smoked paprika that is a greatquestionI use regular paprika I have smoked Ipretty good if you were gonna do thisrub at home in the oven so you couldcheat and make this you know kind ofthing in the oven there America’s TestKitchen has a rainy-day ribs recipe ifyou are not going to be adding smoke viasmoker then sure you could use smokedpaprika I used to use it but I foundthat it created a little bit of a acridkind of back note taste after after itwas done smoking because it was too muchsmoke because you can definitely get toomuch smoke on your meat and so I useregular paprikathat’s great question all right let’smake this rub so a lot of times I wouldgo ahead and take my dark brown sugarand run it through a spice grinder thisspice grinder and the reason for that isthat there’s that molasses in there verymakes this trigger very moist andbecause of that it creates those littleclumps that we all know and hate inbrown sugar and so if you grind it upit’s going to help prevent some of thatand then in turn because you have lesscloths it’s going to help it as you runit through a spice shaker so your sauceyour rub actually comes out so I’m usingthis is a double I use I have a recipebased on a small batch so that I canconstantly make adjustments this isgonna be a double of a small batch soI’ve got six tablespoons of dark sugarI’m going to do equal parts dark andwhite sugar so we’re gonna go stableof white sugar 2/3 and this is notbaking so if you have rounded offtablespoons I apologize all right sonext ingredient is our pepper again it’sjust a regular pepper yep I highlyrecommend getting the best spice as youcan there’s a company called Kenzie’sthat may have a store new area I lovethem they don’t have one here so I canfind a grocery store this was just kindof Cheaper stuff but the Spice Islandsand McCormick organics I’m pretty goodI’m gonna be using four tablespoons ofpaprika one two three four I like to dothis over the sink because I createmesses and makes it easier to clean upso we got paprikawe got brown sugar we got white sugar 2tablespoons make sure you don’t wipe offor wash it off your table spoons inbetween keys and sing once it go mix andmatch seasonings because that’d be grosssee what there’s of you I’m notsure know if they’re both on separateTVs ok well when you can’t parent whichis a good alternative sorry guys Ithought this was openit wouldn’t be me if I didn’t have aglitchpenny said you need to take out stock inpaprika I do I’ve got a giant thing ofchili powder if I need to get youanything a pepper good so I’m gonna dotwo tablespoons garlic you’ll need a tongarlic for this but it’s about or let’ssay it’s our medium so I guess I’m fourI left my warm it’s finally working thistells me that the temperatures down to220we want the big in 250 so I’m gonna gooutside and real quick and was gonnafollow me and adjust the temperaturewhen we do that is by adjusting thevents so I had cause to spin all the waybecause it was going up really fast nowI need to open it up to give some oxygento get the temperature going so this isour gas by opening it up we put more airin the in the tank or more air in the inthe cooker and by doing that would putmore air in the charcoal which makesfire so we don’t a huge amount if weopen this up full-bore it’s gonna sendthat temperature shooting up we readabout the temperature that’s it’s goodfor barbecue 225 as well a lot of peoplecook at we’re gonna be about 250 becauseI don’t want to sit here for 18 hours onribs so I’m gonna open it up just alittle bit about a quarter of an againI’ve got markings this is fully closedthis is half closed we’re gonna go justunder a quarter of an opening and thatshould give us just enough air to getthis temperature back when you’ve got atemperatureI’m sorry good thermometer like thiswith the decimal point it’s gonna youcan follow it and you can see where it’sgoing one of the thing you need to bemindful of here too it’s being patientbecause if you get frustrated and sayokay I’ve been sitting here for a minuteand this decimal hasn’t moved I need toopen it up to get it going some moreyou’re going to keep opening and openingand opening it and eventually you’regonna flood it with air and it’s goingsuper fast so you just kinda have to sitand wait give it a couple minutesbarbecue is low and slow cooking andit’s slow and slow waiting but I thinkwe should be good yep see we’re alreadyheading in the right direction I alreadywent at point three by the time we getdone with our ribs that should be a goodtemperatureall right last thing we put in there wasgarlic black pepper um not all blackpepper is created equal and this issomewhere so it’s definitely not equalnot how black pepper is created an equalfor one there’s a quality in the pepperitself but the thing that we’re reallyconcerned with today is the size of thegrind you can get really finecracked pepper you can get a reallyrough I’m sorry you can get a reallyfine round pepper a cracked pepper orthis is called a coarse ground theproblem is a lot of people use differentnames for the same thing when your orderonline you want to look at a mesh numberand the mesh you’re looking for is 16and what that means is that’s the sizethat the ground peppercornshow how big of a hole in a mesh thatthey would fit through and so we’relooking for 16 so it’s kind of inbetween a fine grind and the big cracklike you would get itolive garden if you want a pepper onyour salad it’s nice to chain form it’sbig you’re gonna get the flavor withoutit being too spicy so it’s kind ofsimilarity between kosher salt and tablesalt this is a little big the kernelsare a little big so you can go and put alittle bit more on there without itbeing super peppery as opposed to thatwas really fine you put the same amountit would get a little spicy we’re gonnause two tablespoons of pepper cuz I dolike a little bit of kick I think pepperis a really really underrated seasoningespecially with barbecue if you do likeI do with brisket and it’s just salt andjust pepper you can really pick up notesand complexity and a really good pepperthat you wouldn’t notice before if it’sjust like table pepper that you’reputting on your potato there’s a lot ofcomplexity and really good pepperthere’s a highso we got a pepper next thing we’re todo is some chili powder I like thesmokiness in chili powder like we weretalking about beforeof not using smoked paprika you get alittle bit of smoke flavor here withoutcreating an acrid taste when you’redoing the ribs I’m using a tablespoon ofchili powder to use two teaspoons ofonion powder I’m so glad I did dishestwo teaspoons of onion powder i somerecipes call for a little more onionpowder I really don’t like an in powderbut it need this helps us give it someof that savoriness that helps kind ofbalance things out so we need it you’renot gonna taste a lot of it anytime verystrong flavor to me so I I use itbecause I need it but I don’t use a lotof it next two things we’re going to useand these are both in equal partsoh I’m sorry dad just do one teaspoon Ineed two teaspoons of onion powder I’mglad you guys caught that or what if yougot two teaspoons and last two thingsare our herb components these are kindof background components but they theyround out the flavor I think in a reallynice way first thing I’m gonna do iscelery C these are whole celery seedsthey don’t get come from obviously itcame from the cilantro plant I don’tknow don’t don’t take my word for that Ilike this this is a flavor note that Istole from Oklahoma Joe’s which is nowJoe’s Kansas City they use it in theirrub and it gives a nice bright bite tothings at the end I’m gonna leave out alittle bit I’m gonna do about 3/4 of ateaspoon because my wife is watching andshe’s not as big of a fan of the celeryas I am also I put this top on the samecutting board this is a pork which Ishould not have done this is rosemarythis is called they call it crushed youcould also find it is cracked but youcould use groundRosemary’s well you would not use thatthing as much you’d have to Google Idon’t know what the the substitutionamounts are I’m using a teaspoon ofcracked rosemary here or find it ascrushedthis is not ground so you still have thewhole kind of seeds to draw it on thatintercom oh sorry you see it there ifyou’re getting kind of a half of theseed free teach one anywayum oh quick this is a rough this isplenty of rough we’re making full porkagain tomorrow so that’s why I made adouble amount that I normally would I’mgonna shake this up you wanna shake itup you one-on-one make sure you havegoodyou want to go in make sure you smash upthe oh you want to make sure and smashup all of these little bits or brownsugar or the Y’s they will not mix upyou want to do this before you obviouslyput it into a jar you don’t have to putit into a jar I invested in since mystart as a while though or you know youcould just keep the jars from whateverseasonings you already have in yourpantry wash them out and use those whichI’ve done as well I just order somebigger ones because I make more barbequethan most people okay we’re gonna getthis nice and mixed up again there’s nosalt in this we already salted thebarbecue or the baby back ribsseparately but you want to go throughagain this is why a lot of times I willand we’ll brought our cindy a dark brownsugar through a horse I’m sorry througha spice grinder you could use lightbrown sugar as well if you just don’thave that and don’t want to go out inthe store and risk getting Crona buyersto shoesI put this off of Amazon they’re superduper cheap it’s just a spice bottle andyou’ve got the two measurements forthought fodder for a little bitI’m gonna dump all of this in here Ididn’t get all of my little bits ofbrown sugar but that’s okay I’ll work onthat later right now I just want to getthis meat on the smoker do you use thesame rabbit for all your different meatsasked Kyle – that’s a great questionNo so this this rub is designed for porkand poultry I use this on ribs andpulled pork and you could use it onchicken or turkey but you would not wantto use it on beef because there’s a lotof sugar and I mean you could if youreally wanted to I mean some people makebrisket and they have sugar in theirrubs I’m a purist like I said salt andpepper you could try it I obviously I’venever used it on beef intentionally butthis is primarily for pork and forchicken because of the high sugarcontent anyway let’s get to rubbing sofor a rub we like said we’ve got two twooptions and obviously I don’t know whichone we’re gonna use this time so we gotthe small kind of sifter and then we’vegot the big bad boy which we may end upusing depending on what comes out ofhere again I like to hold this up highit allows the the the seasonings to fallmore evenly if you throw it here if youI’m sorry if you try to shake your yourrub down here it’s gonna pump up a lotif you’d it up here you’ve got a littlemore control and it’s just a littleflick of the wrist back and forth like Isaid those holes are too small so we’regonna go with the big opening of coursewith the big opening you need to beextra careful because a lot is gonnacome out at a time you’re gonna keepthis at about a your the mathematicianwhat cayenne goal is that it’s thank a45 degree angle so about 45 maybe 60degree angle and we got some of our bigclumps falling out but that’s okay andwe’re gonna just gonna go a little bitat a time across not these clumps outactually I’m gonna shake this up becausethose are unfortunately those clubsyou’re going to come to the top and whenwe shake it that’s gonna happen againbut that’s okay we’re not as concernedwith this back side and we want to makesure we get a nice even coating and ofcourse it doesn’t look that way becausesome of those early clumps fell out ofthere that wall or water or mustard orwhatever that you decide to use is goingto help this stuff stay on there we’renot going to put it as thick on the backis one on the front because most of theback is just bone and so if you pour abunch of rub on the back you’re notreally flavoring a whole lot it’s calledrub because you do want to kind of rubit in if you want to go through andmassage it that’s that’s on you and yourbarbecue I don’t want to judge yourrelationship with your meat but you canput a little bit on the back I make surejust to cover everything once andbasically we’re going to covereverythingonce on the back and twice on the topthis is the back which is where you cansee the bones and we’re gonna flip itover and we’re gonna go like I said bout45 60 degree angle nice shake so youdon’t do that and just kind of let itfall like rain you have got my hand hereto help kind of to do two things onewith the mess like we said before butyou can also help put the rub on theside because we’re gonna want that rubthere as well you’re gonna try to or youwant to want to stop every coupleminutes shake this up make sure thatyour seasonings are still nice nice andmixed up and even we’re gonna get a nicecoat a nice thin coat just to make sureeverything’s covered I like to Pat itdown just to kind of see where I’mworking with and then I like to get anice thick heavy coat you don’t want togo too nuts but like you know we put alot of work and time and effort intodeveloping the rub and then making therub so I want to actually taste the rubso let’s make sure we get all of this inthere a nice butt thoughnow two things that I’m doing here withpadding it in one is helping it stick sowhen I pick it up it doesn’t all justfall off but if you’ll notice as I pushit in it gets wet it picks up themoisture of whatever it is that’sholding the rubwhether that’s oil water mustard or babyfood whatever you decide to use but thereason we want to make sure it’s alittle bit wet is that wet meat attractssmoke better than dry me wet cold meespeciallyattracts attracts smoke and the smokewill stick to it better because thosethat water particles the oil particleswhatever it is they’re wet they’resticky they’re tacky and if you can geta nice tacky surface as the smoke goesover the meat it’s gonna hold on to thatsmoke if it’s dry if it’s super dry onthe top it’s just gonna go over it likea nice smooth surface so we want it wewant it to be a little tacky if we canwhich I think we’ve got a nice littletacky surface I think we’re ready to gowe’ve got a rub on let’s go check thetemperature temperature right now is 227we’re gonna bump that up to 250eventually but right now that’s goodenough it’s good enough to work so let’stake our barbecue out there I’m gonna doone more thing actually this is a littletrick that you probably already know butwe are going to clean and D stick thefie nonstick if I the the grill grateI’m gonna pour a little bit of oil thisis safflower oil one thing Kim and Ilearned from some cooking classes isthat you really shouldn’t be cookingwith olive oil olive oil has a reallylow smoke point and so if you’re usingit to cook saute things like that itburns really fast so you really shouldbe using vegetable oil grapeseed oilsafflower or they all have much highersmoke point so somebody making fun of mefor the smoke points no they’re makingfun of you for not washing your handslong enough oh yeah that was like 10seconds yeah I slowed the video down itwas really three minutes of washing allright hey you know whatto be fair he’s rubbing off the meat andnot the coronavirus crow virus actuallyadds a nice umami flavor to your ribs soif you can be already infected go aheadand coughing other bad boys with a nicesecond dose of the Tendo virusanyway alright so here we are yeah it’sit’s the one if you’re looking you’reain’t cooking and there’s some truth ofthat but it’s okay to take a peek everyonce in a while but one thing you wantto be careful of when you are usingespecially a weber like this is all yourheat is up here if you take this overand flip it open like this all your heatis gonna escape and it’s gonna reallyscrew up your temperature and whereyou’re at where you hope to get we’regonna lift it up a little bit I’ve gotthis oil soaked oil soaked paper towelI’m gonna lift this just straight up soI don’t lose all the temperature and I’mgonna clean this grate off a little bitthis is gonna get some of that funk andgrime off because again that functiongrime is not having adding flavor it’sjust adding carcinogens called crea seethis oil also will help your ribs notspit we’ve got a nice yucky thing we’regonna be today with Hickory becauseHickory is what I have on hand let’s seeif we get a nice piece that will fit sothe piece that I have are all superchunky and bigger than I would normallyuse but I haven’t gotten my chainsaw outto trim them down yet with ribs againyou can use any kind of who would youwant it’s not really gonna make a bigdifference just make sure it’s ahardwood a hardwood that has beenseasoned and what that means is the woodis essentially dried out you don’t wantto use green wood so you don’t want togo chop down tree in your backyard chopup the pieces throw it in here you’regonna have way too much water and it’snot gonna catch fire very quickly butyou also don’t want to be super driedout the stuff that you get at AcademySports or at Lowe’s or whatever it’sgonna be called kiln dried so they putit in a kiln just like you would potteryand you can use it but it’s taken almostall the moisture out and I’ve had somethat have created not just like funkysmoke dark white smoke but even likeyellow smoke that’sand super gross and you also don’treally know for sure what would yourgetting it may say Apple it may sayHickory but the reality is if you’re abig company and you’ve got to order tomake you may still win some Hickory intothat Apple just to make the orderbecause you can’t really smell it andknow what you’re looking at even thebark can be very deceptive oak andhickory can look very similar the onlything you can already tell thisdifference of a cedar and you’re notsmoking with cedar unless you’re ain’tdoing salmon since I hide everybody highbut we’re gonna be using Hickory todaythis is pretty decently seasoned it’sabout three four months oldsome people go as much as nine tenmonths twelve a full year I know howmany months are in a year a full yearthis chunk city is actually bigger thanwhat we’ll need you really if you’regonna do a setup like this you can usethe chump so you get the store you wantto use about four ounces at a time forabout the first hour too you don’tnecessarily need to have smoke going theentire time because you can over smokeyour meat but we’re gonna use Hickorywe’re gonna go and stick this and we’regonna kind of push it into the calls wejust want the smolder you do not need tosoak it in water don’t think you may besoaked in water or chips but again Iwouldn’t use chipshow would you if you can use chips andyou can probably use chunks and I woulduse chunks but you don’t need to soakwith water because again just like withrubs not actually getting to me thewater doesn’t really get into the woodthat deep that’s why they made boats outof wood because boats don’t reallyabsorb a ton of water it’s only gonnaget in there a fraction of an inch andso it’s not really gonna do you a wholelot of good but if it’s tucked into thecoals it’s gonna be smothered by thatand then also it’s not gonna the auctionis gonna be cut down because of theJason agrees with you that this stuffdoesn’t burn Mel from Academy and homedepot yeah and drew is asking what doyou mean that the wood is seasonedI’m gonna make sure it’s actuallytouching cold there we go so what seasonmeans is basically how dry the wood isyou can buy a pretty cheap meter onAmazon which I need to get that you canput on the wood and it will tell you howmuch moisture is in there because themoisture content is going to determinehow fast the wood burns when you’retrying to get this nice if you can seethere’s this nice thin blue smoke thatwe have this is what you’re trying toget you don’t want a super heavy smokeyou definitely don’t want black smoke ifyou got black smoke coming out of heresomething is wrong basically if youdon’t have blue or white smoke somethingis wrong you need to get the meat out ofthere you want this nice thin blue smokeand the only way you can get that isthrough the combustion of real solidwood because it’s creating a fire andthat fire is burning off the impuritieswhen you you have wood that is green andit’s not seasoned there’s a lot ofmoisture it’s very heavy and so you’regonna get more of a thick white smokebecause there’s a lot of more additivesthat are being burned off and if you geta really really really seasoned wood andit tastes it feels like cardboard thatmeans almost all the the moisture is outthere and it’s gonna burn super superfast and you’re gonna be burning throughwood so you want to kind of find thathappy place in between green wood andand overly seasoned wood and if you goon Facebook marketplace tons of peopleare selling season wood all the timeit’s super super easy to find I mean youjust wanna make sure you get a guy thatyou trust that’s actually giving you thetype of wood that you said we got ourtemperature going we’ve got our grillgrate season we’ve got our wood in herewe’ve got some smoke so let’s put on theribs I’m gonna have my wife help me outand she I don’t know how much of thevideo you’re gonna be able to see thisshe’s gonna try to lift this straight upand I’m going to put the ribs on I’mgonna try both ready let’s just look onetwo three all rightwe want to make sure that we’re nottouching anything if we can help it andyou want to make sure that the meat iskind of put on here evenly sorry I’mgonna kill my wife because there’s a lotof smoke okay we’re gonna bunch that upyou wanna make sure it’s not touchingthe sides you also want to make sure youcan count me okay I have fallen in lovewith my other smokers so it’s been awhile since I’ve actually done this onthis smoker but I said this is a greatsetup because it’s cheap it’s a greatsetup because you get a lot of bang foryour buck because putting that metalbasket in therethese are that removable metal basket inthere these we can take it out and wecan still use it grill on which I do allthe time and again that Sloan’s here isgreat because it helps funnel the heatup so that you can get a really reallynice Steakhouse kind of sear on steak sowe’re gonna watch this for just a secondit’s getting back up to temperature I’mgonna wash for 20 seconds this time[Music][Music]yeah good for the water pan in therewell the keys BBQ is not drying the meatout that makes the terrible barbecue andone way to do that is by putting a waterpaint in I use a water pan Tom distantTom got it Spencer got it too Kenny gotit water pan adds moisture to the airmix of the human environment and humanenvironment helps food meat moist I’mwearing these are Webber gloves like Isaid before I like these a lot betterthan the silicon and rubber ones they’rethere they’re not cotton out of whatthey’re made of but they’re awesomeso why they’re woven they’re woven I canpick up live coals with this I meanthere’s a really good job of insulatingheat but the silicone rubber ones for meat least they heat up like immediatelyinto terrible so I’m gonna try to addand that’s very carefully she’s gonnabutcher our temperaturea lot easier to do this we’re not dumb[Music]girls are well insulatednow that’s beeping because again myloathe threshold is 220 my highthreshold is 250 doesn’t just numbers Ipicked because I I like them they gaveme some space some wiggle room if it gottoo low and then 250 got too high sowe’ll keep an eye on that we’ve got theother thing let’s go make some barbecuesauce our temperature and we’re gonnamake some barbecue sauce so this is mymy secret recipe please don’t share itwith anyone this is off that I I bottleup and send around the world actuallyhave sent this internationally cuz Ithink I said some de Serre Bessie wholives in Canadayeah in Carlos but he’s in Puerto Ricowhich is in the States but it’s almostkind of cows um you may not be expectingthis but I find this these super healthyhealth that healthy is not a word helpfool it’s a digital scale and since apint is a pound the world around I canmeasure dry and liquid ingredients inthis and what’s really nice is I don’thave to go through about some measuringcupI can use my pot I’ll put it right onhere make sure it’s empty tear theweight out to zero start adding myingredients so let’s add the ingredientswhoo you know what my recipes on therelet’s seefind that on hereI’m just a second guyshuhas Firebirdslet’s see if I can pull it up so I’mdone I forgot about my phone be ondetention I know you can cut it with aknifeoh here it is let’s see I’m gonna writeit down all right here why you guys arewatching let’s create a new note we’regonna be using I’m gonna make a doubleamount of this so six ounces of they cansticky guys still see me I think you canWorcestershire saucewhy is that doing that 60 no autocorrectis the worst what in the world is hedoing six ounces of Worcestershire saucewe’re gonna use that’s gonna give us ourumami and our savory flavor we’re gonnause 10 ounces of ketchup we’re going touse 10 ounces of apple cider vinegarit’s going to give us some acidity and alittle bit of bite we’re gonna use 10ounces of my secret ingredient so don’ttell anyoneguava nectar you can get this I get itat Publix it’s usually pretty easy tofind in the Hispanic aisle but it givesa nice sweet tangy sour note to to thesauce that I have found that I reallyenjoyactually the reason I found it wasbecause we were at a I left the onion orthe honey out last time I did twoteaspoons salt we were at a Thairestaurant and they give you thosecandies at the end really stars does andthey I just really like the flavor and Iwas like what is this and they said itis guava flavor I was like you know whatI bet this would be really good andbarbecue saucewhat temperature is that okay you mightgo in and turn it all the way to theleft for me yeah and then here’s ourlast secret ingredient is chipotle salsaand I’ll tell you why in a second allright guys I’ll still there everybody’sstillI mean somebody say yes so I know ohhere comes my wife she’ll help us outalright so back to the barbecue sauce inmy oh you’re turning it around I gottasee the barbecue sauce as I said we’regonna use six tablespoons ofWorcestershire sauce I have moreWorcestershire sauce than anyone shouldhome and if I’m still tear it off yourasses you do 6 ounces if you’re doing abig gigantic pot of this stuff one niceeasy thing to do is to pop out thisplastic part comes out a whole lotfaster so what sister sauces got allkinds of wonderful things in itobviously it’s great with pot roast butit’s kind of a standard ingredient and alot of barbecue sauces like I said itgives a nice savory flavor you got anice umami punch because one of theingredients in Worcestershire sauce issardinesno not sardines anchovies just kind ofweird but the British are weird alrightfive point two five point three fourfive point nine come on six ounces soagain what I like here is you get anexact measurement instead of just havingan eyeball make sure you’ve got the linecorrect on your measuring cup but I alsolike the fact that you can put it all inthe pot you don’t have to clean up asmany dirty dishes so now we’re going touse ketchup ketchup is going to give ussome sweet flavor some acidity and weare going for 10 ounces of ketchup I useHeinz it really does kind of make adifference if you get like really reallycrappy ketchup it’s just not gonna tasteas goodgive it the real stuff get Heinz applecider vinegar this is again and give usmore acidity more Tang youcould you zap white vinegar if you haveit just for the sake of acidity but itis not going to taste exactly the samegive me you’re not gonna get that sournote from the Apple that you do fromthis so we’re gonna do 10 ounces ofapple cider vinegarthis again is Heinz I haven’t noticed asmuch of a difference between apple cidervinegar from Heinz and like the grocerystore version and when I say crap theketchup I mean don’t get ketchup at thedollar store if you can avoid it allright 10 ounces apple cider vinegar andnow my favorite ingredient to guavanectar this is what it looks like youcan also get this stuff in cans I likeit in the paper a little bit better howwe doing on temperature 237 do that wewant to be at 250 that’s pretty good 247ka with your temperatures you want toget them as exact as you can but if youwant to shoot for 250 and you hit 247 or252 it’s not really that big of deal thebigger deal is trying to maintain thattemperature you’ll be fine anyway so Ihad guava candy at a Thai restaurant onetime really liked it it’s got a nicesweet flavor but also gives a little bitof a sour punch so again sweet and souryou want balanced flavors so we’re gonnado 10 ounces of this you get it in theHispanic food aisle at the grocery storeor go to a Hispanic grocery store it’seven better they definitely won’t haveit not every girl or has this stuff Iused to use peach nectar peach nectaralso works really well you don’t reallyneed either but I I really like this Ithink it gives it a nice unique flavoryou also did coffee yep and I use coffeeas well this is just giving it a littlemore flavor bounce I like this I likethis one too but I like to the coffeeone the best I think had a punch to it[Music]got some light brown sugar now we’regonna do 9 ouncesoh can you just wash your hands insteadof using oh man sanitizer and againthat’s what she calls me hmm I’m notcrashing that’s too cute is very cuteseven and a half eight and a half herewe gono oh Abby agrees with me just saidcoffee would have less sugar as wellwhich sounds great yeahand the great thing with barbecue that Ireally liked a lot is that this is whatI like it may not be what you like andthat’s okay this is a really kind of abase sauce that I got off of thatwebsite I keep mentioning amazing ribscalm they have a what they call itKansas City style barbecue sauce whichis the kind of barbecue sauce that youthink of when you think of a barbecuesauce and I took that base recipe andchanged some thingstook away some stuff added some newstuff and made it I made it somethingthat I like and that’s one things I loveabout barbecue and what I’m hoping towrite in my next book is the diversity Imean you could have a sauce it’s justlike this you’d have a sauce that’s youknow mostly vinegar which was oneworking to make tomorrow at EastCarolina mop sauce for a pulled porkyou could have sauce that’s got amustard in it like they do in SouthCarolina you can have sauce that’s got alot of molasses or what you’ll becounting Kansas City or a lot of or notyeah we’re Memphis where you’re gonnahave no you’re probably not gonna haveeither molasses or you may not havesauce at all I may just do dry rubs umthat’s the beauty of barbecue if youlike coffee I’m going your sauce putcoffee in there play around with theexperiment have some fun like I saidbefore I don’t like onion powder they dolike onions so we’re gonna use arealignmentand we’re gonna get we’re gonna takewe’re gonna dice this up half a cup if Ican find my house you know we’re gonnathis is not baking so a lot of ourthey’re not ingredients but my know yourwhat so now is barbecue really the nextbook how does one become a researchassistant haha well barbecue this is mynext book that I’m hoping to it rightnone I don’t want to write a cookbook sowith my book on rapture it was notreally a book about in times theology Imean it was but in time cytology for mewas just a way to talk about Christiandiscipleship cuz you can’t just writeChristian discipleship book becausethere’s a thousand Christiandiscipleship books out there so you needa hook you know you need a framework totalk about and for me it was theend-times theology because that was mybackground sorry we’ve got kids told youthis is a top-notch professionalproduction actually I consider the nerdsand those are the ones that haven’t beenopened yet tell her not to open thosesorry I got nerd to my kids stole themand this is a legitimate family crisisbut no so I want to write aboutcommunity and how we bring peopletogether you know how you go aboutactually loving your enemies like Italked about all the time and I thinkbarbecue is a great way to do thatAnthony Bourdain had this great sayingthat barbecue may not be the key toworld peace but it’s a good start and hewas kind of talking off the cuff but Ithink there’s a lot of truth therethere’s a lot of diversity in barbecueand styles of barbecue there’s a lot ofdiversity ingredients in the people tomake it in its history even somethingthat’s simpleyeah will help you in just saying thiswould be what do you need darling thepink hook coconut Bowl last time I sawthe bubbles that were in the living roomsweetheart you have to look for it Ihope you in just a second something assimple as ketchup actually has a reallyinteresting story if Kim post the cameraI’m sorry ketchup is made with tomatoesthe tomato is an undocumented immigrantthat I mean the tomato originated that’swhere your ball is because I heard yoursister your sister has the balls becauseshe just poured the Nerds in there thetomato is an undocumented immigrant asone authors that I read said and thereason for that is because it started inthe New World and we don’t really knowhow it got its way to Europe it hoppedaboard some Spanish galleon or somebodyelse’s boat either intentionally or byaccidentthe Italians for as much as we connectthem with the tomato didn’t startcooking with tomatoes until the verylate really middle of the 17th centuryso there’s this really interestingbackstory of classes and races andcultures coming together to make thisreally interesting barbecue and thenthere’s this really strong undercurrentfor Christians out there for tabletheology for the Eucharist for communionfor this idea that the Christianity andthe kingdom of God is all about comingaround a common table it’s hard to hatepeople that you have to share your tablewith or at least it usually is and so Ithink there’s something really coolabout barbecue and the communal effortit takes to bring all of it together toto to raise the hogs to cook the Hogs tomake the rubs to make the side dishes tohave this big event where you bringfamily and friends together and share acommon table with people who havedifferent political ideas and differentreligious ideas and just different ideasabout everything I think there’s a lotof really cool interesting stories thereabout how that can be done how it isbeing done but yeah it’s especially withthe way our culture is the day and inthe way how over you know deeply dividedour country is you know I think there’sthere’s some interesting conversationsto be had and in barbecue taste it fromjust this abstract conversation to somevery practical practical ways of doingreconciliation and justice and some ofthese big picture ideas and very simpleways that I think anybody can do so theidea is to collect all those storiestell the story of barbecue kind of teachsome techniques and stuff along the waysome basic recipes so that by the end ofthe book you could actually put on abarbecue the people you could cook youcould actually do this table fellowshipthing together but that’s the idea assoon as the world starts turning againhopefully I can find a agent and pitchit to somebodyanyway we’re gonna dodge these if you’venever dice the tomato maybe Kim can holdthis up no sorryyou want to make sure it’s flat you wantto cut up off the dot the top cut it inhalf then you want to make sure you’vegot this outer edge yes you feeI don’t know how help you look for it injust a second okay and then we’re gonnamake slices about half an inch thickactually I’m sorry about a quarter inchthick holding this in place one reallygood technique to use is that shouldn’tput a towel under these because theyslip and slide a lot make sure you get anice sharp knife it’ll help you a lotthis is a shoe knife it looks prettyit’s not super super fancy but it is alittle more expensive than what youwould get at Walmart but I clearly havenot sharpen it which is why I’m having atough time going through so anyway we’regonna do three or four horizontal slicesand then we’re gonna go vertically justlike this again about a quarter of aninch at a time and going nice and slowbecause again we’re not in a rush herewe got nowhere to beit’s more important that you get thisdone correctly and don’t cut any fingersoff than it is that you look like BobbyFlay anyway so we’re going to do niceslice thin slicesthis is dicing if you were going throughthis a little bit more we could mix themit doesn’t really matter we only needabout half a cup of onions and we’regonna be using an immersion blender atthe end anyway so the cooking process isgonna make these nice and soft and youcould actually leave them that way ifyou wanted to but for me I like puttingthe sauce in a squirt bottle to be ableto you know squirt on your sandwich oron your ribs or whatever and I foundthat if you leave them in there it clogsit up so this is that’s actually aboutthree quartersI couldn’t find my half cup it’s abouthalf a cup again we’re not baking so itdoesn’t have to be precise tuck thatthumb says that like oh yeah is it righthere or over here I’m sorrya me says hi and Brett Hammond says ameal with Jesus by Tim Chester isawesome okay so we’re gonna put twoteaspoons where my teaspoon goover here next to the where thank you ohyeah we’re gonna use kosher salt if Ican find the kosher salt oh I have itOh Kim’s using it as a prop hey it washelping me stay steady no that’s goodI’ll get right back that’s grosswe reach 2 teaspoons of kosher saltagain 2 teaspoons of kosher salt is notthe same thing as 2 teaspoons of tablesalt so if you only have table saltmake sure you google the substitutionnumber there because I don’t know whatit is offhand and you use two teaspoonsof table salt chilli powder if you can’ttell I really like chilli powder I likeMexican food a lot I like the smokinessthat this adds without being over thetop if you want add add liquid smoke togive a really big smoky flavor you coulddo that again this is your sauce make ithowever you want I like the bite thatthe pepper gives it gives it a littlebit of spice um back in but not a lotyou can add actual season peppers tothis like Chili Peppers or I used to addchipotle peppers and what I would do isI would get the can a can that looksjust like this of chipotle peppers thatare in adobo sauce I would take out onechipotle pepper take out the insideseeds to try to minimize the spicinessdice it up put it in add a little bit ofdobo sauce and I really like it andthat’s a nice again smoky flavor tocomplement the chili powder that’salready in there but it can’t get spicyblossom stolen food as spicy as I do thekids the kids wouldn’t eat it my wifewouldn’t eat itand so one day by complete accident Ithought I grabbed to pull a and triplechipotle peppers in adobo but actuallygot to pull his salsa and this is justkind one of those dumb accidents as wefound hey we really like this in it’sgot you know a few extra things in theretomato puree Watley pepper and sugaronion vinegar salt pepper iike spicesgarlic so it’s got a lot of stuff that’salready in there but we just found thatI liked it and also it’s already mincedfor me or pureed rather for me sothere’s not as much work that I have todo it doesn’t make as big of a messmilepoc wasn’t so hot wasn’t too spicylegit could not eat the ribs one timeyeah they were very so so there’s onetablespoon of there and then what I’mgonna do real quick is I’m gonna bringthis over here one obviously you want tomix things but we’re gonna heat this upand if you don’t whisk this immediatelyall that sugar is sitting at the bottomand it will burn so you want to whiskthis and we’re gonna bring it up to aboilI’m gonna put this on medium-high youcan bring it up to the slow boil if youprefer I haven’t found a big differencebetween bringing up from like a mediumlow to a medium high so I’m doingmedium-high make sure that everything atthe bottom is nice and whisked and notburn I’m sorry not stuck and youshouldn’t have a problem with burning sowhat we’re gonna do is bring this to aboil and we’re gonna let it simmer downbasically we’re doing is just lettingthe sauce thicken up that’s gonna takeabout 3045 minutes and when that’s doneI’m going to take an immersion blenderto it to just make sure everything isnice and smooth that the all thoseonions are nice and blended you don’thave too many big chunks again if youlike chunks leave it in there it’s yoursauce but anyway I’m gonna do that forabout 30 minutes and I figured you don’twant to sit there and watch barbecuesauce boil for half an hour so we’lltake a break here the ribs are goingthey are at let’s see what ourtemperatures at right now- forty six point nine so right rightbelow the 250 mark so I’m happy withthat Alex I know how many quarts are inour saucepan a great question I thinkthis is this six I think it’s a 6 quartpot I have some really big ones that Iused Christmas time when I jar saucethat are 5 gallons and they’re verylarge though that takes a couple hoursif you’re doing this you know for acrowd if you want to jar your sauce jugor can your sauce canning is really easyI mean it does take some space and takesome time but it’s fun you know it’s afun Christmas present to give away topeople but once this comes to a boilI’m gonna lay to go for about 30 minutesnot a real hard boil but also I’m notlooking for it to simmer somewherecoming in the middle I’ll show you I’llbring it on right before it’s done so Ican show you the thickness that we’relooking for in the sauce and also kindof the boil that we’re looking forwardcuz I do it as a low similar but whenyou’re trying to do is boil off theliquid if you do it a little simmer thatjust takes a long time and if you do ittoo high it can burn and it just doesn’twork out as well so we’re gonna bringthis to a boil let it go for about 30minutes and check on it again but as aplug for our pot we’ve had that for 14yearsoh yeah so this is a catwalk stainlesssteel pot it never dies yeah it’s not asuper fancy like I am we got that for awedding and yeah we’ve had it for a longtime anyway um yeah any questions youknow before we go kind of recap welooked at at my setup we have got thatweb or performer out there with a slowand sear insert we have the thermalWorks thermometer there’s smoke versionthat is going to give us that greattemperature we’re cooking about 250 Isometimes will go up to 275 if I’m in ahurry you don’t want to go much higherthan that with barbecue we cooked itlike 325 for our turkey but that’sbecause turkey doesn’t cook his long andwe wanted to try to crisp the skin upsome people do as low as 225 but there’sonly so many hours of the day and I havenot found any quality difference between225 and 250 so I go with 225 are 250honestly because my two barbeque heroesare meathead who runs amazing ribs andthen Aaron Franklin and meat headerlikes to run at 225 and Aaron likes torun at 275 and 250 was a nice compromiseso we’re running out 250 we’ve got awater pan in there we’ve got a rack ofbaby back ribs which again come fromback here and spare ribs come down herewhere they did that cook a little fasterusually about 2 or 3 hoursI usually knock Mountain just underthree hours in my kpq that big box thatwe use the turkey for my Webber itshould go more about three hours becausethere’s not a convection fan in theremight go tad earlier which is why youalways want to make sure you leaveenough room because there’s ways to holdthem me there’s not really ways to makeit cook faster we’ve got to go in at 250and we’ve got a rub on there we’ve gotthe water pin in there we’re usingHickory we’re chugging along we made arub we’ll get our sauce going it’salready starting to come a boil we’regoinglet that similar we’re gonna do animmersive blender we’re gonna cleanblend it together and and then we’ll putthe sauce on at the very very endactually not at the very end after it’sdone cooking some people will sauce andslather they’re mean and you can do thatif you want the way you should not do isput sauce on the barbecue and then putit on top of the direct fire on top ofthe grill and try to caramelize it thatway you can but it is very hard and youwere almost guaranteed to burn yoursauce and it’s not super tasty but I’vegot a trick for that that I’ll show youwhen we come back yeah if there aren’tany more questions our sauce is going oris your rock and rollin I’m superthirsty and yeah any questions anybodyhave any questions awesome thank youguys for joining me like I said I wouldbe back in about thirty minutes so let’ssay I can’t 350 ish I’ll come back onand we will finish up our barbecue saucewe will check on the ribs and yeah we’lltake another break right for the ribsare done I’ll show you how the sauceribs which is there’s a little techniqueto it more than than you might think andhow I go about caramelizing saucebecause you can either do there’s twotypes ribs you have a dry rub rib whichis where you just have the rub and nosauce or you can do a wet rib which iswhere you probably you have a rubbingyou still have the rub but then you putsauce on the barbecue sauce and that’smore what a lot of people think of asbarbecue ribs dry rub is a Memphis thingwhen I lived there I grew to love dryrub ribs but I do like a sauce too whichis why I’m making them so what I’ve doneis kind of find again kind of a happymedium again the thing with barbecue isyou can do whatever you like if you likedry real dry rub ribs do that if youlike it super wet and sloppy do that Ilike it kind of sticky and so I do athin coat of barbecue sauce and thenI’ll caramelize it with what’s called aSears off I’ll show you it’s a fun tooland I get that nice stickiness but Istill get that nice bark from like a dryrub and then if people want add moresauce I’m adding in the keyso anyway welcome back we’re gonna thesauce is just about finished if you wantto come bring the camera here we’ll takea look at it this is kind of the boilthat I’m looking for it’s it’s not asuper super hot hard boil it’s prettyclose to that but it’s not like justsimmering either it’s a little bithigher than that you can see that thethe sauce is reduced this is kind ofwhere we started from and you can seeit’s kind of gone down layer by layerand reduced by about 40 50 percentthat’s what we’re looking for again thisis totally up to you the sauce is edibleas is there’s nothing wrong on cooked inthere you could just mix it all togetherand blend it or not blend it and use abarbecue sauce like that you could justheat it up and use it like thatI like reducing it because I like thesauce a little bit thicker but againhere you have more room for your owninterpretation you can make it superthick you can make it super thin I thinkit’s done when I see it reduced about50% and when it’s got this thicknesskind of like what I call a candy like ifyou’re cooking candy if you ever been tolike Gatlinburg or something and seethem cook caramel or whatnot it’s gotthat discus viscosity that I’m lookingfor so I’m going to turn off the heatmake sure that it’s nice and well mixedand I’ll usually let it cool down alittle bit just so that it’s a littlebit easier to handle and it’s not supersuper hot but for the sake of Facebooklive we’ll go ahead and blend itI use this KitchenAid immersion blenderimmersion blender I I like it it’sinexpensive but it’s it’s prettyheavy-duty it’s not like commercialgrade but it’s closed and it’s not superexpensive plus it comes apart and 2pieces so this is you can completelywashes I think you can even put in thedishwasher this is obviously the motordon’t do that it could break we’re gonnaput this in here and it’s got twosettings I start off with lower onesetting and you’re gonna immerse theblender part you have to be careful ifyou let this go up too much it’ll startsplattering but I’m gonna just kind ofgo around and slow circles I’m justgoing to do this a little bitback later after the video I like totilt it just to make sure it stays alittle deeper so it doesn’t come out byaccident and you’ll see it startblending and you’ll see those eye needsthat will come in there and it’ll startmixing I like to move it around just tomake sure that cuz you get onions thatwill you know stick to the sides stickto the bottom I like to make sure I getall of those just so that when I put itinto a condiment bottle later they don’tclog up the bottle so I’ll spend a good5 maybe even 10 minutes depending on youknow how much sauce I’m making gettingthis nice nice and I’ll go through oncelike I said on the 1 and I like to turnit up a little bit make sure that I getthose onions sidesand again this is totally up to you Ilike it nice super blended I’m all thoseonions completely pureed when you pullit out if you find some more you can doit again like said I’m gonna come backand finish that I want to give you guysan idea of how to do that yeah that’sready to go I like it it’s gonna makeyour house smell super vinegary butthat’s okay thanks pretty good I thinkit tastes pretty good we’re gonna gocheck on the ribs real quick 2:45 likethe boost up a couple degrees but that’snot something that’s worth now if younotice there’s not a whole bunch ofsmoke billowing out of there that’s okayit’s really hard to see on camera butthere’s this really thin almostinvisible smoke that’s coming out that’sthat’s that’s good it’s actually greatbecause it’s still adding flavor there’snot a lot of additives it smells niceand sweet you can get a little bit morea little bit more blue hue man honestlythe reason that it’s not doing it asmuch is because the the woods notsitting down quite as deep as it reallyshould because it’s a little too big butyou’re still getting smoked it’sinvisible smoke which is really cuteclean pure smoke coming out of here andthat’s perfect that’s really what wewant like I said we could go a littlebit heavier with a little bit blue smokebut if you’re getting a whole bunch ofwhite smoke it’s really easy to oversmoke your meat we’re just going to takea look at this just for the sake ofcooking normally I wouldn’t really openthis unless I needed to add morecharcoal and if you do have to add morechocolate so like let’s say you’re doinga longer cook like we’ll do tomorrow andI’ll show you guys how to do this youwant to try to burn the charcoal firstget it lit before you put it in therethat’ll minimize the extra smoke thatyou’re putting on there and it also letsyou know I’m just gonna take a look atthis and what I’m gonna do is squirt themeat with this work bottle all this iswater in here you can use vinegar youcould use beer you could use whateveryou want it’s gonna add a little bit offlavor if you use like vinegar B orsomething like thatbut all I’m really doing I’m is twothings one spraying off in the ashI can see the color of the meat if we’regetting a nice dark red mahogany colorthat we want for the bark and then alsowhen as I add the water it’s gonna voidsin that surface it’s gonna keep themwhite the meat a little moist but alsothat that water is gonna hold on to thatsmoke and give us a little bit moresmoky flavor which hopefully will giveus a little bit better smoke ring solet’s take a peek at it again we’regonna open this up straight up and downso we don’t lose that key yeah look atthat it’s looking goodwe’ve got a nice red color actually wegot some smoke repeating a little bitthat’s okay that’s because we liftedthat up it went down between or blowerto 20-gauge anyway it’s almost fouro’clock which means the ribs have beenon there for about about an hour sothey’re gonna just sit where they arethere’s not really anything to do atthis point and the cook you’re just kindof maintaining the temperature you wantto keep an eye on your thermometer andmake sure you’re hitting you know rightaround that 250 mark make sure you knowyour coal bed hasn’t you know burnedthrough which it shouldn’t for a cooklike this if you fill up a slow intoyour basket or kind of any basket withcharcoal that should be enough for athree hour cook usually but yes rightnow we’re just gonna maintaintemperature and I’ll come back and checkin a couple hours and it should be doneI’ll show you what to look for when it’sdone ribs so we’re gonna go ahead andtake these ribs off I’m gonna turn youguys around before Kim comes out hereand helps me if you’ll notice thetemperature is actually a little high Iwas shooting for about 250 and it got alittle warmer because the coals were allburned down they’ve instantly caught uptogether and burned up but you know whathey it’s not the in the world if thisever happensI used to panic when I was first doingthis and I get cups of water and pour iton and couldn’t figure out how to getthe temperature down you just want to doit slowly again this is your gas downhere and this is your break normally butthis is going to control yourtemperature most the time but you don’twant to do both of these at the sametime because if you do then you’repushing the gas and the brake at thesame time but if you’ll notice thisone’s all the way closed and thetemperature was still running so what Idid was turn the fence a little bit moreclosed up here on top you don’t want toclose these all the way you’llcompletely smother the fire and you’llget too much smoke buildup in there andit will get a little acrid taste to yourribs so we close these just a little bitit was enough to take the temperaturedown and then went down nice and slowit’s gonna take a little bit time ifyou’re up at like 275 or 280 I’m justgonna take a few minutes to get backdown to that 250 and that’s okay theseare ribs they’re not super super finickylike brisket is but you do want to keepthat consistent temperature anyway let’sgo ahead and take these off I checkedthem a little bit earlier and they lookpretty close to donethese might need an extra minute or sobut Suns going down and I’m hungry solet’s eat so let’s take this off and seehow we did I’d say those look prettygood hold on one second so when you’recooking you’re looking for yeah that’s abetter angle sorry I can’t multitaskwe’re gonna take our little thermometeroff that is a little hot so I just don’thave fuel and stuff but this is a prettygood look for our ribs we’ve got a nicemahogany red color they actually alittle bit darker in person than theylook on screen and then we’re what we’relooking forreally are two things we want a littlebit of the bonesit’s called pull back and so we want themeat to be pulling back from those bonesideally a little bit more than it ishere but again it’s getting dark and Idon’t want to stand around oh here’s mytongs but the other way that you cancheck for doneness get a nice reallylong pair of tongs if you’re evergrilling you should have really longpair of tongs we got short ones yourhands gonna be close to the fire andthat’s no good this gives you a lot ofspace the other thing that you’relooking for when you’re you’re doingribs is what’s called the bend test andso you want to see if you get a nicebend in the middle you can see it likethat you want to hold it kind of abouthalfway and see if it bends you want tosee a little bit of a crack you can seekind of that coming in the bark the barkis could be the harder outside again ifyou can tell these thing about ribs thisprobably could use another maybe thirtyminutes or so he’s a little bit thickerbaby backs but like I said that’s okaythis is actually a little bit ofpersonal preference if you are cookingin a competition I want to go ahead andtake this bad boy off it’s only burningon one side so it’s okay to touch ifyou’re a cookie doing a competition theway these ribs are considered done isnot the fall off the bone kind of thingthat you see at Chili’s in other placesa lot of times if you’re at a restaurantthe ribs just fall off the boneespecially if it’s not a barbecuerestaurant then those ribs have beensteamed certainly not smoked you want arib ideally it actually has a littlechew so that if you take a bite andwe’re getting the barbecue sauce if ithas a little if you take a bite out ofit you can still see the the semicirclefrom your mouth and so that’s that’swhat we’re looking for that’s what I’mlooking for in a rib if you like it moreoverdone again like we said before thisis barbecue it’s up to you and howeveryou want to cook it however you want tomake it as for flavoring – I wasactually just watching this BBQcompetition show and they go through alot of steps where they wrap it and theyput all kinds of extra seasonings andsugar and butter and all kinds of stuffand the aluminum foil and they wrap itto things keep in their mind there willactually really just one big thing youdon’t want to make barbecue at home likeyou would make in a competition they’retrying to pack as much flavor andtenderness and moisture into one bitethat they possibly can if you cookedribs and home like they do in acompetition it would just beoverwhelming because you would begetting maximum flavor overload and biteafter bite after bite and it just reallywouldn’t be enjoyable and then there’snot really a purpose in wrapping theribs and home in the competition they doit because every little bit counts andevery little bit helps you win thecompetition we’re not competing withanybody we’re just making dinner soanyway so here are ribs as you noticethere’s no sauce on them yet we made asauce earlier if you missed that checkout the video I’ve got the recipe onthere for my guava barbecue sauce youcan leave it now and this is perfectlydone if you lived in Memphis they wouldtake the ribs off now and then theywould toss some rub on there and thatwould be Memphis dry rub ribs we’regonna do a little bit of sauce but onlyjust a little I’m not gonna sauce theunderside of the ribs I just don’treally see a point in it you’re notlosing out on much flavor you’re gonnaget plenty of sauce on top and it keepsyour fingers a little dry plus if youturn it over to two two sauce the bottomyou can end up messing up some of thatnice bark that we’ve been working on onthe top and the you know it’s just notworth the the risk the the reward is notenough of a payoff so we’re gonna do asauce I’ve got my sauce right here in anice handy what’s this thing called abowl I knowwords I have all the best words but wegot our sauce here in a bowl again thisis why I like the table set up in theWeber performer because if you justbought a Weber Kettle by itself youwouldn’t have this table to set yourbowl on of course you’re probably notlive-streaming your barbecue so it maynot matter anywayI like this I’ve got a nice siliconebrush here you can get these anywheresome of them just have regular brusheslike a paintbrush I like the siliconeones just cuz they wash a little bitbetter what’s up Kevin in AlabamaKathlyn we’ve got Alabama TennesseeFlorida New Jersey we’re going we’regoing nationwide with this thing anywayso it’s sauce I like to do a really nicethin coat of sauce because um withbarbecue I do want you to taste the rubthat I made I want you to talk taste thesauce but I also really want you totaste the meat because that’s the beautyof barbecue is that that that marriageof smoke and meat that is so unique infood and if we just smother this thingin sauce and smother it in rub you’renot gonna get to taste the meat andmaybe that’s your thing if that’s whatyou like more power to you but we put alot of effort into making this meat asgood as possible so I I don’t want tooverpower that so I’m gonna take mybrush only started as far in I’m gonnamake sure that I get every little topand side that I can you can glop andslop this there’s not a you know a superperfect technique however you want to dothis like I said I’m doing a thin coatand I’m gonna do a thin coat all overand then we’re gonna caramelize thesugar in this but we’re not gonna do itover those charcoals over there partlybecause they have not burned down evenlyso you wouldn’t get an evencaramelization or an even heat partlybecause it would be a huge pain in thebutt and a mess to try to pick up awhole rack of ribs and and flip it overbut mostly because it would burn oursauce really really fast there’s a lotof rough there’s a lot of sugar in therubthere is a lot of sugar in this sauceand while caramelizing sugar can be areally great thing that’s how we getcaramel or caramel or however you decidethe Lord wants you to pronounce thatword but it also sugar also burns reallyreally fast so we’re gonna do a nicethin coating of the sauce and if you’reover at my house sometime and you’reeating I’ll have sauce out on the sideand you can add more if you want butthat is slightly offensive because itmeans me it’s not good enough Kevin asksif you can find some fruit wood treetrimmings this spring they make greatsmoked ribs absolutely Apple peach pearwhatever you really have in your area ofthe world just like I used Wathan saucelava wood is used in like places likeHawaii if you’re in the northwestthere’s a wood called alder wood that isvery popular especially it’s a verylight smoke and it’s really good withfish or poultry let’s see I’m usingHickory today or we did use Hickorytoday because that’s what we’ve got Ilike apple cherry is really good on thisstuff too there’s not a massivedifference the only difference you getinto is really with mesquite mesquiteburns really hot and it adds a verydistinct flavor and so you can oversmoke stuff alright so we’ve got thisnice pretty rack of ribs that’s going onand we could take it off again and itwould be fine you’d have a nice wet rackof ribs but I like to play with firethis is called a Sears all it is apropane tank that you would get atTarget or at Bass Pro Shop or Academyreally anywhere walmart sells thesethings it’s just your basic Colemanpropane tank then we have this bins omaticor burns o matic sorry attachment thatyou would pick up at Lowe’s this is theTS 4002 model actually does matter withthis thing at the top this top part isthe actual Sears all and it is designedspecifically for the burns Oh burns omatic TS 4000 and essentially what we’regoing to do here is awhat’s that desert oh I got my wife herenow here are you gonna help me here turnyou around hold on oh yeah there we goremember that creme brulee that’s what Iloved in real life this is essentiallywhat we’re doing that’s the same kind oftechnique where he would take a propanetorch and you would caramelize the sugaron top of a creme brulee we’re gonna dothis and put on a bigger scale with thisthis is great to you if you want to searjust steaks or anything else that you’vegotten up to temperature but you don’twant to put back on a grill because thereality is that grill is super hot allover the place and this concentratesthat heat in a really small area we’regonna give this spot just a minute to towarm up but this gets very very hot youdon’t want to touch it but it’s gonna dodo that nice caramelization with this ina nice even way now this is this doestake a little bit of skill becauseespecially if this is on longer if youget a darker bark bark if your bark isalmost black I mean we put the sauce onit it’s gonna be really hard to tellwhether or not you brandy so what you’relooking for our bubblesonce it starts bubbling up like oursauce was inside when you’re making itearlier that tells us that it’s got thatnice carmelization it doesn’t need to beperfect we use don’t want to turn blackso what we’re gonna do we’re not gonnawave you see people you justwave back and forth an idea there is totry to make sure it’s even you don’tburn by saying one place too longwe’re gonna do us is gonna stay in oneplace but we’re just gonna make sure wedon’t burn it so we’ll see if we can getsome of the the bubbles if you can seethere’s little tiny bubbles that areforming I don’t know if you guys can fixthat you can’t great so as soon as thosethose start put on those little bubblesstart forming that tells us thatthe liquids boiling obviously put thesesugars in the salsa caramelizing themdelay thatwe don’t want to stay on this too longwe’re just gonna stay on it long enoughto get that bubble going but not so longthat it actually burns the sauce we’renot trying to char these ribs somepeople will try to do thattoday in school I just want a nicestickythis gives that conversation that you’relooking for if you’re trying to tossthese over the grill but it gives it anice even way and you get to play withpunches and firealwaysalways a good time[Applause]this doesn’t take too long like I saidwe’re not going back and forth sleepingwe’re just staying in one spot until itstarts bubbling here we’re donelike I said this does take a little bitof snowbutnot too much if I can do it anybody cando it one over there just fly we’regonna turn that off put this down Kim’sgetting some awesome barbecue shots forus and now we’re gonna take it off thereare a couple different ways you could dothis I have this thing called meat clawsthat we’re gonna show you guys tomorrowthey look like actual claws off a bearthey’re really great for pulling porkwe’re gonna use that tomorrow todaywe’re just gonna use these really longtongs we showed you guys earlier and putthem on our oversized board now you wantwhen you’re grabbing this off the smokeror off your grill or whatever you wantto be a little bit careful with ityou don’t want to take it from the endis if there especially if they’re supertender and you pull them up here they’regonna fall apartwhich sounds cool but it’s not whenyou’re trying to serve dinner you wantto get these things about 3/4 of the wayand you don’t want to squeeze this ashard as you can you want to let thatbottom Tong do most of the work becauseyou’ve got this nice pretty bark on topand if you squeeze that right now it isgonna smash that and you can have thisbig scar and it’s just got to lookpretty so we’re really using the bottomof this tom as 95% of it maybe even 100if we can do it nice and slowly there wego we got our ribs off we didn’t screwup the top and who cares about thebottom because nobody can see it anywayall right let’s take these inside and weare going to cook them if you’re closingup your grill this is nice and easyclose your vents up top we have our ventclosed down here that’ll smother thefire put it out everybody’s happy allright let’s go insidefirst and most importantly you’re gonnamake barbecue you want to make sure youInstagram it because I know what yourphone but I can’t take a picture of minebecause what’s the point of makingbeautiful delicious barbecue if youcan’t share it with the worldPenny’s asking me what the sides looklike I’m not sure if you’re asking thesides besides that we’re eating with itcuz we’re having corn and salad yeahwe’re nothing family I said I got myblack gloves on partly because I thinkthey make me look cool but mostlybecause they just keep my fans frombeing super sticky and they keep thecoronavirus off of my ribs you can slicethrough these with just in the old sharpknife I bought this fun toy it’s just acheap $15 Black & Decker carving knifeclosed automatic knife and what’s niceabout it is it gives you a nice even cutit says is this overkill absolutely youdon’t need this but I found that it cutsribs really easily even bet ball betterthan I can doby hand and that’s socially when I soI’d make a lot of bacon at home ifyou’re following this you probably knewthat and it’s hard to keep a nice evenslice without having one of those fancydeli slices as you see at the grocerystore this helps me keep a nice evenslice because it goes through faster andit’s just wonderful they’re great forbrisket two briskets you know can betricky to good carve evenly but I foundthat I like this really well because itjust slices perfectly helps me staystraight between the bone so what youwant to do is find the bones now ifyou’ve got a nice dry rub you can flipthis over and you can cut it that waybecause you can see the bones a littlemore easily but I’m gonna try topreserve this Bart for a little bitlonger you can cut this up a couple waysif you’re hungry you can just not cut itup at all you can just take this one byone if you are more sharing with just afriend you can slice this thing in halfand go at it one thing that I see atbarbecue restaurants that I like is evenif you’re taking the whole rack yourselfthey will go ahead and kind of pre-cutit for you andwe’ll slice it in between the bonesabout 3/4 of the way that helps you pullit apart because the reality is if it’sa well-cooked rib it’s not gonna justfall apart it’s gonna have a little pulllittle tug that’s what you want when I’mserving these ribs at home for family orfriends I like to cook especially butespecially for friendsI will cut these up as individual ribsthey make it a lot easier to handle theytend to go a little bit further becausepeople it looks like you have morningplate when they’re kind of stacked thatway but they’re just easier to handleeasier to eat and ultimately you knowwhat people would be happy when they’recooking so we’re gonna do is look forthese bones you can see them herethere’s about a dozen or so they’redepending on how many or how big therack was that the book that you decideto cut we’re just gonna try to find thespace in between bones obviously and youcan do it a couple different ways youcould do it flat I’ve found that it’snice to set this thing up on the side soyou can see where those bones are andthen you can just follow the lines inbetween and let the knife[Applause]and we have a first rib let’s take alook at that that smoke ring I’m veryproud of that smoke ring that pink isthe color you get from sodium nitratemixing with the meat and that’s whatgives you that beautiful smoke ringhowever even though it’s something thatthen barbeque folks pride ourselves onand you want to get it looks really coolyou can still have that same smokeflavor without having that smoke ring soif you don’t get it don’t worry about ityou can still have a nice flavor but oneway to kind of help insure yourself thatyou get it is by having a beeper goingoff behind you but one way to kind ofhelp your chances of getting that nicesmoke ring is to make sure like we saidbefore that you put the ribs on a littlewet or tacky and then spritz them acouple times during cooking you don’tneed to do it every 30 minutes maybe doit once an hour but that wet water thatwet surface is going to hold on themalla cold on to the molecules and thesmoke better and so that’s going to helpcreate that smoke regime if this isstays dry the entire timethose that smokes gonna go right offkevin says perfectlylike I said parking light just said allthe work for you and it’s like this isoneall right now the most important part ofthis task is the taste test if we havedone this right then these ribs shouldhave some bite to them now if you lookat them they’re nice and moist hopefullyyou can see the the moisture the fatthat’s still in therethat’s glistening that means our ribs isnot too dried out like so we’ve got thenice smoke ring we also have a nice barkon here that’s also been caramelized sothis should be nice and good but if youlook it’s not falling apart it’s notsuper striated like you would see likein a pot roast it’s still kind of asolid muscle let’s taste these and seeif they show what we’re looking for I’mnot gonna livestream you eating thewhole dinner though um to be able tobite into the rib without it falling offso you still can see the bite mark whichisn’t super appetizing but you want tobe able to bite into it Matthew PaulTurner says how many times you’re gonnago and make sure that it’s nice andtasty anyway with ribs the way you knowthough they’re really done is once youstart eating them you could have themovercooked and just pull apart and fallapart and slide the bone right now ifthat’s your thing but this is reallywhat we’re looking for is is you’ll beable to bite into it it’s nice and softand tender and moist or juicy which is amuch better word but it doesn’t justfall off the bone while you’re eating ityeah maybe have any other questionsbefore we go because these are nice hotfresh ribs and they Shaye’s really goodthey want to know if you’re a pigmurderer a pig murderer um I can servemyself more of a pig serial killer it’snot random it’s intentionalI have particular targets victims if youwill in the in the pig community I don’twant to just kill any pig I prefer onethat’s that’s fatty and flavorful andhappy happy – happy pigs happy cows makehappy meat if a cow only has one bad daythat briskets gonna taste a lot betterKenneth there is actual science behindthat has to do with the shock and fearand other sorts of things and shootingchemicals into the muscles but yeahhappy animals that lead happy blissfuleyes make better meet my wife challengeagainst eat I want to eat I want to turnoff that stupid alarm I hope this hasbeen helpful I hope you’ve enjoyed it ifyou have any more questions you knowleave them for me to email and might behappy to ask them