Dry Rub & BBQ Sauce

hey y’all good morning it’s like 9o’clock I decided to record this videowhile everybody is still sleepingbecause it is still or is a spring breakright now so I get asked how to makethis a lot and it’s one of my favoritethings to make because it’s so good andI love when I’m cooking something and ittakes me a lot of effort and a lot oftime to do so this is kind of one ofthose things but don’t worry it’s veryeasy it’s everything’s gonna bedeliciousso I am making pork spareribs tomorrowfor dinner you could do this with beeftoo and I’m gonna show you guys how tomake a dry rub and I’m going to show youhow to make barbecue saucenow the barbecue sauce I am gonna do inmy instant pot I’m gonna saute someonions and some garlic with some extravirgin olive oil throw some beer inthere and then after it get everythingtogether I’m gonna put it on slow cookand I’m gonna let it cook all day forprobably I don’t know maybe six to eighthours and then I’m gonna leave it sitovernight and it’s just gonna be sodelicious so before I start this let meremind you that you know I I know thatthere’s people out there that are alllike professional and stuff withtheir barbecue sauce and whatever thisis to me I don’t think that you canreally screw barbecue sauce up I meanit’s so forgiving which is like a lot ofthe stuff that I’ve been showing youguys a lot of the stuff that I even showyou guys is for like beginners all of itis actually it’s very forgiving meaningthat if you put too much brown sugar inyou could put you know some it’s someacid and that not acid but you can putsome anesthetic agreed an ingredientlike applesvinegar too you know level out thatsugar so there’s just everything isgonna be delicious and there’s prettymuch no way you can screw it up if youdo you can fix it so that’s why I wantedto show you guys these types of recipesso again this is one of my favoritethings to make I love it so much gonnabe delicioussometimes my barbecue sauce I putmolasses I personally love molasses butI don’t have any so I’m just gonna usesome dark brown sugar so we’ll getstarted with the rub first and again Ilike to make the rub oh I don’t know ifI said this ready but I like to make therub that day or you know even weeksprior and let it sit because I just feellike the more that it sits you know allthose spices can get incorporatedtogether and it’s just it turns outabsolutely delicious so I’m gonna put itin a Tupperware container just in case Idon’t but use it all I think I’ve gotlike 5 pounds it’s a five pound rackyeah that’s a five pound rack ofspareribsso they’re pretty big it’s a pretty bigwrecker it’s there now and I’ll showI’ll also show you guys how to make theribs so it’s kind of like a little cheatin the wintertime you know it’s springnow but to make it kind of tastes likeyou cooked it on the grill but reallydidn’t so alright so the first thing I’mgoing to do is start with brown sugar noI didn’t have this brown sugar righthere this is organic brown sugar and Idon’t know if you’ll be able to see thedifference this is just this other onesregular regular brown sugar just non-gmobrown sugar but this one is kind of it’sway more coarse this one is like superfine I don’t know if you guys can seethe difference in the video but um Itypically always use the organic butthey didn’t have anystore so I had to get that one the otherday so I’m gonna go ahead and start withbrown sugar this is gonna be the base ofmy rub I would say that’s probably abouta cup I would say see alright we’llprobably just put it all in so do abouttwo cups of brown sugar it is again youcan and yes I washed my handsscrub my nails again you can do thisahead of time and you know save it forthe next time that you’re doing it butif you are gonna do that you want tomake sure that when you’re putting therub on your ribs that you are using aspoon to spoon it out and then rub itwith your hand because you don’t want tocross contaminate and put like pork orbeef juice in here because that would bejust disgusting so I’m just kindof breaking this up a little bitgarlic powder and some onion powder so Iwould say probably three to fourtablespoons of each because again thisis this is making a lot of rub not justfor today and you can if you don’t likethat stuff you can take it out if you doyou can leave it in you can put more youcan put less it just it does not matterwhatever you like you could even uselike seasoned salt for this likeLowery’s I’m not going to I’m gonna usea regular salt so I would say probably atablespoon of saltseeing with the pepper what we’re goingto use my most favorite ingredient inthe world of smoked paprika get this ohcool I just spilled all over the placeawesome okay so so much paprika is sogood guys uh you gotta get some if youhaven’t already so I’m gonna use a lotof this I would say maybe threetablespoons four tablespoons cuz youwant it to have that smoky flavorsince you’re not able to get it with thegrill okay I’m gonna add it just alittle tiny bit of chili powderso I say buy a tablespoon and then we’regonna add some crushed red pepper flakeI love this – so okay so I wouldsay a couple tablespoons just depends onhow hot you like it if it were just forme like I say all the time I would usethis plus cayenne pepperI love cayenne pepper so it’s just goodit’s smoky it’s delicious but as Ialways say my kids and Dan they don’tthey don’t particularly enjoy supersuper spicy so alright and thenthat is it so I’m gonna get a school[Music]and then we’re just gonna mix this upand I know I always say this to guysprobably really annoying but I know likeif it needs more stuff just by the waythat it smells to me it sounds perfectright now but see really get all thatmixed in there actually what we could dois I think probably some more powderjust don’t blow on there why thenotI usually use onion butter in my mybarbecue sauce but now I’m not gonnahave any but you know what it’s finebecause I’m not braving the corona to goout and get some onion powdertoday that race also gone okay that’sperfect so let me see if you can I haveto get used to link there you see seeall those spaces and oh how pretty itlooks this is gonna change yourguys’s lives I’m telling you you coulddo this with beef you could do it withpork probably even put this put thechicken put this on chicken okay okaylet me move the stuff out of the way andget my instant pot and I’ll be rightbackokay so I’m going to turn it on am i whyare you doing it working I think I justproblem the last time when I was okaythere we golike was it looked in all the way tryingto make sure you guys can see that wellokay so I’m going to turn it on and I’mgoing to turn it to saute I really needto learn how to work this weapon thingit’s always like what am i doingokay so then I turn it to 20 minutesokay so I turn that on then I grab someextra-virgin olive oil and put that inthere sorry about that okay let me get aman to heat up and I’ll be right backokay so I think that should be thatshould be solid where the heck is mycoffee don’t you guys love howprofessional my videos are one daythey’ll be professional but that day isnot todayall right so I have some onion that Ichopped up today it was just it was justlike a leftover onion then I had so justroughly chopped it you know no itdoesn’t really matter how big or smallthey are because so anything that you’recooking with alcohol with wine or beerthe whole point of doing it is so thatyou can have that flavor of the wine orthe beer without having to alcohol thatalcohol taste to it so that’s why youwant to mmm dump it in on like high heatyou know medium-high heat and let allthat alcohol cook down or cook out andthen start adding the rest of youringredientsI’m going to show you guys how to makesauce to in your future[Music][Music]the whole everything[Music][Music]plenty plenty plenty my darling okay sonow we’re gonna give this some time tocome back up to a boil I don’t actuallydrink beer my friend Jessica was overhereshout out Jessica Simpson I love you shewas over here like months ago he doesn’tlike December’s and then wait just beergo back I don’t think so rightI know wine doesn’t Zoey if you likeopen it or some let’s see oh yeahthere’s still good so anyway she wasover here and she left her beer so Ijust randomly use it to cook because Idon’t drinkso now while that’s cooking down I’mgoing to clean up a little bit because Ifind it’s easier than everything cleanif you clean as you go and then I willbe back and show you what to do nextokay so sorry I have to say this againbut the way that you can tell if thealcohol is cooked out as if you can’tsmell the alcohol anymore so I would saythat took about fifteen or ten ten tofifteen minutes I would say so what I’mgonna do is I’m gonna reset the sautebecause I want to I want to cookeverything together for a minute firstbefore I put it on slow cook so I’m justgonnaturn it back on for 21 minutes so nowI’m gonna add my face what just ketchupwhich I don’t know that’s probably not Imean I don’t I don’t know what what elseyou do is maybe like tomato sauce plaintomato sauce I don’t know this just howI make it you know like I said if youwant to use plain tomato sauce you canyou can make it however you want so thisis just the basis of what you need toknow that’s in about you ketchup thereason why I use organic ketchup isbecause in regular ketchup there’s a ton of sugar and there’s highfructose corn syrup can you believe thatin ketchup like that I could notbelieve that when I when I figured thatout and then this is gonna make a lotand you can freeze it if you want to youcan jar it click cannon if you want tobut let me give this a little bit of astirgrab a towel okay and then what I liketo do to get the rest of the ketchup outof the bottle[Music]see this is the disadvantage of doing itthis way is you don’t have any controlover that temperature it just doeswhatever the it wantsokay the first what ingredient that I’mgoing to put in here is worse the charsauce I always get this one because itis more expensive but there’s nopolysorbate 80 which is a chemical masafire that’s used in makeup and body washand like that I put it in your foodit just grosses me out so I get this oneand any time that I can get reducedsodium anything I do so I’m just gonnaput apple cider vinegar you can get thelittle because I haveokay so it sticks out in therejust fill it a little place but that’sokay I would say probably aboutOh somebody’s here I’ll be right backguys hold on okay sorry about that guyssomething’s at the doorso let’s give this a little stir see assoon as we got that liquid in there itjust calm the downso now I am going to add some Dijonmustard a couple tablespoons I forgetwhat flavor this one is but I’m gonnause the Hickory one today if I could getit openmy nails are my life right now can’t getanything open with these talonsI’m have to take these off actuallybecause I’m not going to be able to getto the nail salon anytime soon not thatI would want to even if I could butthey’re gonna have to come off becauseI don’t know how else I’m gonna get themdone and once you once your nails startprobably men don’t know this but foryour early men once your nails start togrow out like if you don’t go get themdone it like hurts in it your nails likeget stuck on stuff and it like will ripthem off and it’s just terrible so weneed to have that fill all the time andthat just ain’t gonna happen right nowall right I think this lid offso here it’s gonna pour yeah I would sayabout take three tablespoons so we’regonna go it smells so good already guysand I’m just totally guessing like whenI put the recipe in the description boxbox I’m just going to put theingredients I’m not even gonna put the Ihonestly just have no idea like I justgo by taste okay so I’m gonna put somewhite pepper some salt[Music]mm you can smell the beer and the appleciderOh apple cider vinegar so good it’s likenot even halfway down it’s already sogood some garlic powder tiny bit ofchili powder again you can put cayennein here if you wanted you could putroasted jalapeno you can put red pepperflake if you wanted I think this is moreof like I think it’s a Carolina stylebecause of the apple cider vinegaryou’ll probably use red wine vinegar tooor just regular white distilled vinegarbut I love apple cider all right now mydad some ba sauce this is my I lovehot sauce like anything now I can’t puttoo much in there I would say maybe likeif you don’t want it too hot I wouldmake itway hotter than that but as I said thekids Indian can’t hangso needs more liquid smoke for sure thatand the last ingredient that we aregoing to use is brown sugar so this isdark brown sugar like I said you can useI like a sweet spicy smoky sauce so I’many use about probably four tablespoonsfour to five tablespoons of brown sugarI forget I was just gonna say somethingI forget I’m sorry guys I don’t rememberoh I think I was gonna say you guys canuse you know like I said you can usemolasses if you want but you don’t evenhave to put sugar in it if you don’twant it you could use honey you coulduse regular sugar if you wanted to but Ilove the dark brown sugar I love thecolor and the taste and it’s reallygonna thicken the sauce up and just makeit so delicious now if you used too muchsugar just put some more either hotsauce or the apple cider vinegar you canreally balance out the the taste of thesauce and this is a really good thing tomake if you’re trying to get your palateacquainted with different spices indifferent tastes see how thick that isnot from all that sugar that brown sugarthat was the non-gmo kind not the theorganic kind because I ran out using therubWow it’s so good all right I’m gonna adda little tiny bit more apple cidervinegar just a smidge and some moresmoked paprika didn’t mean to put thatmuch in but okay if you don’t have versashower sauce you could use soy sauce ifyou wanted to I mean there’s just somany different variations of BBQ saucethere’s different kinds of barbecuesauce you know depending on what side ofthe country you’re on I mean it’s reallyversatile and it’s uh it’s really reallydelicious I love the lake southern-stylecookingI love soul food and I love to learnabout um excuse me like the history offood and you know where things come fromand you know how they changed when theywere passed down from generation togeneration and you know I think it’ssuper interesting that soul food youknow it came from slaves and what theyhad you know to cook and and it’s justdelicious delicious foodsoul foods probably my favorite myfavorite type of food I would say[Music]yeah yeah I mean that’s it right thereoh my god it’s so so good guys all rightso I’m gonna go ahead and turn this offand now I’m going to put it to slow cookso uh like I said I’m gonna do for sixhours but I would definitely check itevery hour stir it taste it because thetaste might change the longer that itcooks you know if you were pretty muchthe only thing that you can’t really putin I mean you could if you wanted to isthe beer you could you could get thealcohol to cook out I guess but I don’tprefer to do that because you don’t haveany control over the temperature of youknow where you’re cooking so that that’sthe only thing that I would definitelytry to get spot on the very first timethat you’re doing it because it doesn’treally make too much sense to to putmore in after the fact but not in myeyes anyways you could but for me Iwould prefer just to for that ingredientto get it right the first time so like Isaid I will put the ingredients in thedescription box and if you guys arehaving any issues with measurements justlet me knowand you guys can inbox me or whateverand I’ll try to help you the best I canso tomorrow morning or no tonight afterthe ribs are unthawedmake a second video and I will show youguys how to if there’s that a back stripthat’s on the back of the ribs I’ll showyou guys how to take that off and thenI’ll show you how to put the rub on andwrap it all up and stick it in thefridge for tomorrow and then tomorrow Iwill teach you how to cook ribs in theoven that tastes like they came from thegrill alright so thanks for watchingguys if you have any questions just letme know ok so I just want to show youguys how to do this rub real quick I’msorry if you hear my children in thebackground because they’re literallyright in the living room there but Ijust want to show you how to do this sothat way you don’t have your meat likeleaking in your refrigeratorso we have our rub from earlier and Itrimmed off a lot of the fat and thenthe if there’s like a back strip of liketendons so you have to rip that off tooso I did that and I put down a piece ofplastic wrap and then a big giant pieceof tinfoil because you have to like wrapthis up like a burrito so that way thejuice and the blood and all that stuffdoesn’t get in your refrigerator so youput that downand then you start with the the boneside up so you’re gonna put the rub onthat first and then flip it over and dothe other side so like I told you beforeobviously this is a huge piece of meatso we’re not going to use all of this soyou can just save the rest of itbut you don’t want to cross-contaminateso you want to just grab a spoon andjust put some on there and then rub itwith your hand and I’m pretty generouswith this stuff and it’s kind of gonnamake like a little syrup because thebrown sugar is going to dissolve intothe juices from the meat so you want tomake sure that everything is wrapped upsuper tight so that way it doesn’t getall over everything in your refrigeratorbecause it’s a pan they asked to cleanup because it’s sticky asjust make sure you get like every singlepart of it and you can trim off as muchfat as you want I mean I trimmed off apretty big chunkgirlsokay now I’ll just turn it over[Music]did I flip my camera there we goI’m sure you guys can still see how thatso this side you definitely want to bepretty generous with the seasoning thisis where most of your meat isand just rub it inthis is gonna be so good I really can’twait for you guys to try this becauseit’s literally going to change your lifelike I said you can you don’t wantwhatever I put in there like if youdon’t want it to be spicy then you don’thave to put the red pepper flake if youdon’t want any salt you’d have to putsalt in you could buy just a regular rubfrom the store like the one I showed youanother earlierokay so once that’s all in thereand you’re gonna wrap this that getstight as you cross it againand then once I get it wrapped I usuallyput it on I’m gonna get all this offthose cheap stuff well usually put it onI usually put it on a cookie sheetall right so I’m going to put it thisside down and then I’m going to wrap itup againgood hey agent possibly can and then I’mgonna grab some oiljust want to make sure that there’sabsolutely no Trevis all right so we doone more piece just to be on the safeside I wrap it this way this timeand then I’m gonna put it on a cookiesheet and it’s ten o’clock right now soI’ll probably start cooking them around11:00 tomorrow so that’s a good 13 hoursthat you can leave it but I mean youcould do this like a couple hoursbeforehand I just like to do it allnight because all that seasoning reallygets into the meat and it’s going totenderize it with all that salt so it’sgonna be really goodand then tomorrow I’ll make the secondvideo to show you how to actually cookthe ribs and make it taste like they’refrom the girl and not from the oven okaythanks love you bye