BABY BACK RIBS | Char-Griller Charcoal Grill

hey guys welcome back tell you what a beautiful day this is Sunday the day before Memorial Day and same situation as last time guys I'm not going to rent this time I promise but the beauty the food situation in the stores is the same so I went back to the deep freeze to say what I could find and I round up a couple just a baby back racks with baby back ribs I do have an addition to my truck gorilla grill as you know I had to throw away my bar rack and I got my horse going guys I apologize hit that a new addition to my grill I was out the charbroiler website I'm actually kind of searching to see if I can find a new smoker I do miss doing my stick birds but it's kind of hard to do without a firebox but I ran across this guy this is a charcoal basket made for the charred gorilla it's made for the adult grills that they got obviously I have one and I'm really excited about giving this thing to try I'm a good Louis low mobility I've gotta set it and like a snake method and by the small portion let it burn over and smoke and I've never used this for so hopefully the temperatures how black can control that so it's going to learning experience tape can I get to bring you guys a nice low and slow rib cook and I don't get to do a lot of low and slows anymore so I'm really excited about today so let's get going guys okay I hope you can see this really cool little basket doesn't cost very much on a target a website as this is designed just for this type of thing this type of said it I've got it mostly filled up over here with charco I've got just an over empty I've got my small chimney over here I'm using just that just to light the charcoal and I've dumped it in here hopefully we're gonna have that low and slow effect going across this is pecan wood were used in today and that's how we're that's how we're gonna roll with this no like I said I'm using pecan wood on this cook but I'll tell you what I jumped back but forth between the pecan wood and hickory wood I'm doing ribs and it's probably my two favorite woods let me ask you what is your favorite wood to use on a baby back ribs it great pecan something else cherry I've used that before so yeah let me know down below in the comments okay as you can see I've got two racks of baby backs here I've already removed the membrane and trimmed up some of the fat I didn't do a whole lot to them didn't really need to they're roughly we're slightly under three pounds apiece so and I'm gonna keep it very simple because I have not been to the store at all I'm simply using what I have on here on hand here at the house already and I'm going with my blend of salt pepper garlic guys that's all we're gonna do here the only thing we're using on these ribs I'll call it my blend there's really not it's I used the same version of salt pepper garlic that James over a mom and claimed them smokers used it and I'm gonna put a link up above here so you can go check that out it's to tell you what he hid the ratio salt pepper and garlic that he come up with and it's amazing and I use it often that's it folks I'll turn this over at this other side the same way when the group is up to temp these babies are going on smoking for a while you can't go in there and get this thing heated up I really don't know what we're getting into there so gonna play this one out give me some great song in here what is a warm one already today just so I can work with the fire I'm gonna leave this in great off of it completely today try my best to control these temps as if we can't get this thing up to temperature [Music] all right guys let's see what we can do here get these ribs on right at temp I'm hoping this will be a real simple process sure it will not in the big hurry today I'm excited to get to do it low and slow set that there so we can try to control our temps I've got one extra piece of pecan here we're gonna get this going guys we'll check back probably in about an hour or so hey we are about an hour into this and I'll tell you what remember I did not put any rub on this guy's just some pepper garlic which looks like we are coming along sorry about the background noise folks we got yard work going on every yard in this area I'm gonna rotate these in and out looking pretty good books actually running slightly hotter than I want all right let's just got some apple juice I'm gonna spritz ease up a little bit guys straight apple juice this time getting some little color on here and I like it remember we did not rub these so straight soft pepper garlic so that's what we got going looking good to me check back in about another hour yes we are roughly two hours into this got some great color going on baby what I'm gonna wrap this and go ahead and keep it on the heat and I tell you what I'm pretty impressed that's what I'm singing so all right let's go face down here I'm not gonna do any sugar I need that stuff on here cuz I'm trying to stay away from some of that stuff but I am gonna give her a good apple juice Fritz here get up underneath there I just smell to make this [Music] double-wrap there all right all right here we go so far we're still holding temperature so I don't let it go for a little bit I [Music] believe that this have probably been the noisiest day filming I've ever had I'll shake some of that off I'm probably gonna add some more charcoal ain't worried about smoke right now with them all wrapped but I'm gonna add some more charcoal in there [Music] [Music] all right let's take a look at this did some pull back there do you see that I'm gonna go ahead and get these off of here because I can tails it'll get some good pull back I don't put them on here when I throw some more smoke to them and let everything set back up and then what glaze them guys all will be done we're here we're about three and a half hours in so everything's looking good of this over here looking too good guys looking very good I'm gonna throw some smoke back on this let everything sit back up in maybe 30 minutes or so I'll check some temps and see where we're at I believe we're pretty much done another piece of the con on here and then we'll see if we need to add some more charcoal here shortly alright guys I think we're back there yeah almost start glazing these guys for my sauces I'm going to use two different sauces one I'm gonna finish up some deep barbecue sauce I got from killer hogs and I'm gonna use that and probably be the last of this I have to get some more down the road so y'all remember killer hogs on the left here don't let me forget I'm sure I figured that once I taste it we'll probably Clay's these two or three times but we get this process started here and on the let our I'm sorry on the right over here I'm using just some sweet baby Ray's honey chip up they want to add a little heat to this one [Music] different bro so we don't mix them up but if folks I'll probably do this another two or three times and then I'm when I bring you back we'll be inside ready to cut them up and give us a taste test gasps would you look at that yeah I remember which ones which give that hog sauce is on the left here cut the honey Chipotle over here beautiful ribs guys I hope they taste as good as they smell we'll go right down the middle here sisty filler holes cut me old hip reaction going on here I'm gonna spin this around don't forget which ones which you divide it this the honey should fall day Wow get in between the bones there mr. Odgers here we go turn this back around so we can remember where everything's at let's take a look we can see that definite smoke ring there they're juicy put some juice there to wipe my hands off before it touch the other one I always forget there's a little spice in that killer hogs - honey Chipotle same deal with that smoke ring plenty of smoke green looks good give these guys a taste guess that it's hot that it's not a complaint I've had a ball out there today loved every second of this I'm gonna get started here we've got some idea they're both baby backs of course I got some of the killer hogs barbecue sauce I'm gonna try first here guess I know what it tastes like this there's been a while since I've done although it's low love it don't so good you know that's uh kind of how I like it I don't like it following up phone I like it pull off the boat real easy and I got that we're there we are there smoke here and give you some of this honey okay I'm sweet baby ray haters gonna hate but I like sweet baby Ray's girls always have there's some that going as expected delicious as you seen earlier I did not do any special rub but a bit of salt pepper garlic it was perfect for this cook guys perfect just as plain good thank you thank you so much I was so good to get outside and do low and slow my schedule don't get to do a lot of the lowest local cooks so this was especially fun and as I filmed this this is with Sunday before Memorial Day so gotta be sure that give the good Lord of things for those who gave all for us I know that you'll see this a week after but be sure to do that that's why we still have our freedom so we fight for our freedoms every day and those that come before us have already done that so it's our time to pay them respect so guys thank you so much again hit that subscribe button board say hit that like button that helps us bad also so till next time guys god bless ya

Channel: Ken Rogers Mostly Outdoors

Views: 31,420

Keywords: ken rogers mostly outdoors, outdoor cooking, weber grills, weber, weber kettle grill, char-griller, cuisinart, cuisinart 360, griddle, blackstone, blackstone griddle, cuisinart griddler, recipes, recipe, baby back ribs, ribs, baby back ribs recipe, fall off the bone ribs, smoked ribs, pork ribs, bbq ribs, char griller offset smoker, char griller smoker, smoking ribs, barbecue ribs, bbq ribs on grill, easy bbq ribs, simple bbq ribs

Id: zzULyw71puM

Length: 14min 46sec (886 seconds)

Published: Sat May 30 2020