EASY 1 Hour Ribs On Charcoal Grill (Steam Method)

[Music] hey everybody welcome back to my channel listen today we're doing some baby back ribs i got two slides of baby back ribs we're going to put them on the charcoal grill but first thing i want to do is show you how i uh clean mine i'd use to start off i use i clean them and i use sea salt and i use some white vinegar and spray them down and salt them and let them sit in cold water for about 30 minutes just to allow any of the potential bacteria that may be in it and maybe drain you know also drain some of the um blood as well as um you know tenderize the meat so um let me see what the open these up here let you see what i'm doing and you know just let you know i did you know clean everything everything has already been cleaned as well as my hands um and this is you know something i'll be very particular about you know you can use gloves and everything but you know a lot of times you don't have i don't have the gloves so i just make sure my hands are clean now i'm using cold water using cold water to rinse this off and the interesting thing about this most of this is just really just the red food dye that they had to make the stuff they stay uh looking fresh but uh you know really a whole lot of blood on it um so basically what i do like i say i'm using cold water you don't wanna splash it and i just go through and i take off any miscellaneous pieces of fat like all of that there cut that a lot of that off you gotta be careful that you don't cut too much that meat away you really don't want to cut any of it away but sometimes and you can also with this this piece of film here you know a lot of times you can take your knife and go and you know lift the film up off of it but typically you know what i've been doing lately is just you know i take and just score you know what i'm saying i just i just scored um you know scored like that and just to help get any um additional seasoning you know when we season it to get down to the bone um you know but there are a lot of videos where they show you how to you know take the knife and get up under here and pull that film off but i noticed in the last several times i did these it really didn't matter that really you just you know just scored and uh the flavors still get through but to each his own you know everybody as their way of doing stuff um that's that so and i mean these are pretty they look pretty decent um i just like for them to be a little neat so at this stage what i'm gonna do i pretty much got it the way i want to look um i'm going to spray these down with my white vinegar then i just take my salt and spruce again like i say basically just sit in the door let it sit like i say a little under 30 minutes all right and uh i'll be right back all right y'all look um i while while i was uh letting them set i went on and i cut them uh cut you know one and a half uh just to make it easier to handle um because this i don't like doing no big long uh slab on the grill like that um so i typically cut it in half and i just find you know find the bone find the middle bone and i just get in between you know do you and just come let me see i want to get it about right right there and just come down that middle so you still got enough meat on both sides of the uh of the or the red and like i say just just to make it easier to handle and for when i put it in the refrigerator i'm gonna season these and i'm gonna put them in a refrigerator set you know right there you go so like i see that's decent that's a decent size y'all hang in there i'll be right back all right guys um we went through our you know 25 30 minute setting um in the bath of the vinegar and salt i rinsed them off um and you can see the different they look so much pretty better and then what i would do is take my um paper towel and just take the little dampness off and i'm going to show you guys i used the uh mustard i used plain yellow mustard for the full binder uh which that's not mandatory either but you know i do it because it mentally it feel like it works so uh all i'll do is take and apply this and like i say it's so much better when you have gloves but i ain't got nothing so i'm basically just making sure that i'm rinsing and wash it and i have my uh what you call it the cutting board over here on the side um so i can lay him on that and if i haven't told you guys i really appreciate you you know hanging out on my channel uh it's really my therapy when i'm doing this cooking and you know and the seasoning that i'm going to be using all i'm doing is some basic um uh really nice seasoning i've been using uh it's the uh how to barbecue right mr malcolm reed i really really like his his channel he has a really nice channel on on cooking and barbecuing and everything um and it's called killer hogs uh barbecue the barbecue rub and i'm telling you the uh the seasoning is like on point he has like the right perfect amount of um he has brown sugar in it uh the paprika the dehydrated garlic and everything and uh the sodium content is only like 150 grams of sodium so really you can really control the amount of salt that you want on it so um i really really like that so what i'm gonna do now i'm gonna rinse my sink out and then i'm gonna get the seasoning uh so i can show you that okay so this is the seasoning that i'm talking about you see that killer hogs barbecue the barbecue rub i'm telling you this is really nice and like i say name is uh malcolm reed how to barbecue right dot com i really like this guy's channel and it's another guy let's watch the cooking with a b that brother is man he's got a nice cooking channel it's real real nice um but look here we go and i'm i'm i'm gonna because the sodium content is so low you don't have to be afraid of the amount of seasoning you put on here you can really season this the way you want and i mean i mean liberally liberally you see what i'm doing and like i say because seasonal if you look at seasonal season all has about 380 to sometimes 400 grams of sodium in that you know in that in their container so i'm not afraid of this and like i said i've been using this for about two years now and um this is this stuff works really really good and uh and then like i say i'm gonna let it sit in the refrigerator um and marinate and uh we're gonna get busy and then i'm gonna come behind it you know as we when we get close to the end on the grill i'm gonna put my bbq sauce on but she this stuff is just as good without uh any barbecue sauce he said oh i'll make my own season good that's very good i'm proud of you but i i'm not doing all that this will be a practical show i ain't doing all that at least not right now i mean not yet i just try to get it done all right you see that i'm absolutely satisfied with that okay and now what we're going to do is we want to just go and i'm going to get my um i'm getting my uh like i didn't know what i'm gonna get my pan hold on so look i just got me two of my um rubbermaid containers and um you know ain't one i was gonna put him in a ziploc bag but i didn't waste no bags um so i got to do and put the top on and we're going to put them in the refrigerator i'm going to let them marinate for some a few hours well yeah probably about three probably three hours or so um you really don't have to do all that you really could just throw them on a grill with the season but i like for that that seasoning to get in there i should have you know did this last night and let them you know set overnight but you know a good hour is good you know just let them you know sit but i'll be right back hey family okay so look this is what we got right now i just pulled the um ribs from out of the refrigerator you know they've been marinating for about actually about four hours so what i'm gonna do is i'm gonna add just a little bit more flavor today like i said this seasoning this this this killer hog seasoning it does not hold um does not have but about 105 grams of sodium so we're not really hurting anything um i'm just you know add a little bit more because of the moisture that was in the refrigerator okay um and and we down to the bone i mean it's literally down to the bone down to the bone now okay and that's why i say i like this flavor because the seasoning because you don't have to be afraid of that seasoning all right now what i have let me show you this i have two pieces of aluminum foil that i put and what i'm going to do is i'm going to lay them down meat side down right and i'm going to wrap them tight but not too tight okay because i don't want to you know rip rip it or anything and we're going to fold this because like i told you before we're gonna this is called the steam method okay all right and we're gonna keep it make sure that you wanna make sure that the uh even if you got to add some more because i'm going to have to add another piece because i want it completely closed in the middle so what i'm going to do is i'm going to go like this i'm gonna go like this fold it over all right because i want to keep i want that heat to stay in there and i want to stain it so that's one okay you want to get the next set all right we're going to do the same thing again meat side down okay and we're coming over i tell you what let me try it like this let's try it like this we're not keeping messing up no wasting no aluminum foil okay yeah i like it okay that's two all right and i'll do the same thing for the next set hold on okay so family all right so i have my um my ribs i have them all wrapped up nice um you know in the aluminum foil so we're gonna do we get ready to take these out and get on to the charcoal grill and you know i'll see you out there okay family look so i'm outside at my grill i got my weber lighter cubes i really like these you know just i ain't got to worry about you know using the newspaper nothing like that and you just use one of them set that in the middle right and i had my chimney smoker you know i'd have filled this up with charcoal and i'm gonna sit this in the middle and what i'm gonna do i'm going and uh you know like like my uh my heat cube up actually let me let me let me light it first okay and then i set this right on top and i'll let that get started um and we'll be right back okay family so look our charcoal is ready you see that flame up there we're ready to go and we're not gonna have no indirect heat with this we're doing the whole thing nice and hot so i'm gonna spread these embers spread this charcoal over the whole grill okay all right and i'm gonna get my grates hold on for a second all right so i got my grates and listen i we cleaned these you know in the kitchen so these ready to go and now what i'm going to do i'm going to let this get good and hot actually you know what i'm going to put them on right now i ain't even gonna let them get hot i'm gonna put them on here all right one at a time and you got this one you put all four in there okay i'm gonna bring them close to the middle right there and we are going to we don't want to cook these for an hour and five minutes okay and then we want to come back and we want to verify that the meat has eased up the bone to make sure that it's been steamed decent so i'm going to leave the um the vents i'm going to leave the vents wide open because i wanted to get nice and hot okay i'm gonna let it go i'm gonna let go hard all right and um you know close it down and i'll see you in a bit all right family look we got the um ribs on the grill you know we're gonna let them go but i'm up here i'm getting ready to work on the um barbecue sauce and i i'm you know i like to play around with stuff so i'm thinking about doing a jerk barbecue sauce so what i got is this jack daniels honey barbecue sauce right i got me some butter you always got to have butter now and i got this mild jerk season so watch this and we doing trial and error right there i ain't never done this before okay so family listen this is what we verified my sons have been helping me what we did was a two tablespoons of of butter we talk about a quarter stick of of butter okay two tablespoons and we put it in the microwave with the one cup of barbecue sauce for two minutes okay now watch this now what i'm going to do and like i said we're playing around i'm going to do me a teaspoon we'll just do a teaspoon of this mild jerk sauce and we're going to see what this do we don't want it real real hot hot hot but we want it just to be a little bit different and add a little fancy to it okay i'm gonna mix this up and then i'm gonna taste it and we'll see what it do and we really could have did this on top of the stove it would have been a lot more easier and and i'm i'm doing this and i feel like i need to add me a little garlic powder watch this oh my oh oh oh that's nice wow okay so that's beautiful i'm not going to add nothing else to that good god am i are we going to put that back in the refrigerator man that was nice okay let me add a little garlic powder just to just to verify just to verify i'm gonna add just a sprinkle you see what i'm doing that's a sprinkle you see that man that was nice man that made a whole that changed the whole let's see what this dude let's see what this garlic powder and the whole thing about me adding the butter was to just help keep the ribs moist while they on that grill now watch this okay i still that's it yeah we're going to heaven right now we are in heaven okay and i wish i wish you said you want to taste heaven you want to know what heaven feel like or tastes like that's what you want okay family so look we almost done what we're getting ready to do is we are going to just turn these uh ribs we're just going to shift them around with the tongs um just to you know make sure that they are even it's not mandatory but i just like to do it to make sure okay and uh when we come back we're going to open them up and when we do that you should be able to see the bone exposed at the end which means that they have sting the way we need them to and everything all right so you guys hang in there okay family listen so in the process while we were waiting for this to get done i did add some more charcoal to the char old charcoal just to keep the heat going but what we're going to do now is we're going to take this aluminum foil off and you know we're going to get ready to see what we're working with you see kind of and i don't want this grease to drop down into that flame because it's going to cause it you know there we go right there okay and we're going to go to each one and it doesn't look too bad cleaned up pretty well and we're going to put it the rest of the way because at this stage they're actually done but we want to give it yeah see how tender yeah we cutting off because pull that meat off of there there you go what i'm gonna do now at this stage i'm gonna put that there i'm going to add my hickory wood chips um i thought i had more than what i thought i had but i'm gonna add my hickory wood chips and i got some apple wood chips i'm gonna throw them on top of the flame and we get ready to um just add the little charcoal flavor to it y'all hold on all right y'all so i don't know if y'all can see this smoke but we smoking baby um what i'm getting ready to do now is i'm gonna go ahead and i'm gonna add me some of my barbecue sauce um you know and we won't cook this we'll let this go for about 30. [Music] oh lord that mercy trying to embarrass me on my channel oh devil and old devil devil one he made because i ain't gonna give him nothing to eat that's okay you still ain't getting nothing i'm going i didn't watch this okay like i say i got my bricks flavor and let me show you i hope y'all can see watch [Music] we've been very generous we've been very generous okay you got to be be careful with the flare-ups because now what's happening is because i added that charcoal it's creating new flare-ups so i'm going to adjust my vents so that i'm not getting y'all see that burn i'm gonna adjust my vent there's too much air getting there this is what's important about you staying with your food you don't want to leave it and walk away from it unless you you purposely let it go to sleep now what i'm gonna get ready to do close this down and i'm gonna let this set i'm gonna let it set for about 15 minutes and i'm gonna come back i would never coat it again okay okay family so this is what we looking like they look they look amazing um what i'm going to do is when i get them in the house i'm going to i'm going to paint them again and then i'm going to cut them individually and we're going to set it up because we get ready to get down all right y'all hold on but before i take them up let me show you what the bottoms look like let me let me show you make sure you show you what they look like that's what they look like y'all see that okay we're talking about we talking about what heaven looked like we're talking about we talking about what happened look like that's what i'm trying to tell you uh-huh you ain't never been to heaven but but at least you can taste taste with heaven look like now beautiful it's glorious all right y'all so hang in there i'm almost done okay family so look we're inside now we're going to do we're just going to take our knife clean my knife and we're going to cut straight down look i mean i mean we just cut straight through beautiful nice and tender nice and tender beautiful we're gonna and then what we're gonna do is we're gonna paint all of it look at that and this will be we only talking about less than an hour but that's about an hour and some change look look at that beauty glorious now this one a little charred but that's all right because heaven is on the other side we're gonna cut it we'll let you let me show you what heaven looked like on the other side look at this [Music] i'll show you how heaven look right there okay family so listen i didn't slice every cut everything up and i'm gonna just take the rest of my my sauce and i'm just gonna paint it on you know the rest of them and i'm gonna tell you i haven't already tried it we rocking and rolling with this this flavor in this sauce everything worked out great um and like i say you know i do respect those of you that like to do the eight-hour method and smoking and all that but if you're just trying to get some stuff done real quick for a cookout or something this is what you want to do all right um and i'm just going to just just go and pour this goodness this is glorious this is this is this is what the heavens the way they talk about when you get to heaven this is what happens they said that they want to have jerk barbecue sauce on the east wing of heaven so i'm just trying to give you all a taste of it um but y'all you take care i appreciate you and um before you go if you like what you like and see what you you know see what i'm doing you like what's going on hit that uh thumbs up button if you ain't subscribed you know we trying to be a family so you know want to subscribe and then um you know hit that notification bell that way every time i upload you get to your uh device we appreciate your family and enjoy your day [Music]

Channel: Official Hey Dad

Views: 30,212

Keywords: #southernribrecipe#officialheydad#charcoalgrillribs#bestbarbequeribrecipe#

Id: kqomlRB3nkA

Length: 30min 30sec (1830 seconds)

Published: Thu Aug 18 2022