Fall Off the Bone Baby Back Ribs - Baked and Grilled

the fire is hot I don't know what you're waiting for it's grilling season and we don't got you a recipe some baby back ribs with a dry rub on them that will fall apart melt in your mouth get the gang and get the fire hot come on [Music] hey thank y'all for stopping by the backyard my name is Kent Rollins and we fittin to do us some grilling today hey we grill year-round but everybody's getting ready to fire them grills up today we're so honored at the National Pork Board has sponsored this video and folks let me tell you I do love me some ribs whoo-whee all kinds of ribs but I'll be loving me some baby backs more than about any other kind of rib that you can fix now first of all let's talk about this pork when we see it in that butcher case now y'all know pork has marbling just like beef a lot of people overlook like over it look like overlook that but you can see through here these little white specks and SH and drips in here you'll see them that's marbling that's what we're after now the baby back rib versus the st. Louis or the spare rib the spires come down here closer to the bottom of the belly the baby back come up here closer to the top of the backbone near the low in which to me is the most tender and has such a great flavor now when you see these in the butcher case first of all make sure that they're good and meaty now I like to try to stay about two and a half to three pounds on the baby back if you can get them and you can see this has got meat all over that's what we're after now be careful that you don't get some of them shiners now you don't see it very often but some of them grocery stores you'll see them too where you can see a lot of bone peeking through here already that's what we call a shiners slab they're alright to eat but then we're going to tend to fall apart more as you cook them because they don't have enough binding meat to cover that bone and folks we always gonna have to what y'all have seen me do it before remove the membrane so first of all you can just take this see this first bone here slip your knife there under and just pull it up just a little get you one of these paper towels pull it out here and look here see we got the whole membrane you can see it as it pulls off I'll turn it this way big says hey I can use that in my business you peel that off because we're gonna make this more tender that way we can let this seasoning and everything soak through there that membranes gonna hide that and gonna let it penetrate down through there now I like to do this right out of the icebox or even a little chilled more than that or you can freeze them for about 15 minutes and that will peel off they're so much easier a little lime juice don't take much just make sure you get him rubbed in everywhere cover the little side of them exposed bones now y'all have heard me tell you this we're not making these tastes like lime lime juice is a natural meat tenderizer breaks down connective tissue which is going to make this more tender so let's go ahead and roll him on over here to the eat inside getting rubbed in there really good so I'll be cooking a lot of ribs and I really like to cook them in and I'll put maybe a little barbecue sauce on them at the end but me and Shan got to eating some dry rub ribs they don't have to have nothing folks there is so much flavor in this dry rub recipe that we got you're gonna be wanting to put it on everything you got so in this folks is some brown sugar some chili powder onion powder garlic powder oh and I mean it is so so good it gives it such a great flavor and don't be sparingly on it make sure everybody's got some of it turn it over do the other side you know when you put seasoning on pork especially fork it really absorbs seasoning and takes on that taste it is a great meat that will accept a lot of things make sure you get this outside edge here too when we got to go in now this mixture that I'm gonna give you this recipe for for this dry rub is enough to do two slaps so he's all ready to go folks what do you got to do now is we're gonna cover him with some tin foil put him in the icebox in there let him set about three hours preferably four but three to four hours we're gonna go get as a fire built in capsule see you down the trail here in a minute well how you like that - magic of TV a Dodge pickup and a little hard work and we have moved camp and no glory is seeing over as she is so they've been in icebox about three and a half hours to have I drug them out about 40 minutes ago to let them come to room temperature now today we're gonna cook these in a 16 inch oven now I agree the bottom of that oven before we start because I'm putting an insert in there and we're gonna put just a little bit a chicken broth or you can use water cuz I just want to steam effect that's why I got the rack in there also we don't have to carve on them in just a minute look at that good growth it mate so we're just gonna try to put the middle to him which is about right there and then I want to just lay where he sort of sitting right up here on this rack and he can sit right there beside him takes about half a cup just don't pour it directly on them I just want to get enough in there that it's nearly right up to the bottom of that rack so if you're gonna cook these in the house pre-heat your oven to about 300 degrees take these ribs out about 40 minutes ahead of time so they can warm up a little put you a rack in a full pan like I had or a casserole pan large enough to hold them put your little chicken broth on there or a little water either one and then cover it with full two hours 300 degrees and then pull them out there and you got to stick around then I'll tell you what you do to them next so I'm going to take this and over to the trivet [Music] well you can see we set her on a tall tribute there the ground was a little wet so I took that old propane torch and I dried it out before we started set the oven on there good pretty heavy coals top and bottom all the way around ain't a whole lot of breeze today we will rotate just a little but I want them to cook sort of slow here because we just sort of want to slow steaming effect we did while ago we did rotate the bottom one way that lid the other about half way through this first 35 40 minutes that we've been on luck is in our favor because the wind is dying down so don't say too much about it [Music] [Applause] [Music] [Applause] [Music] you can see how that's getting a little brown on top and we've still got us some steam in there but we're gonna have to add just a little more broth so we can keep that in there but we're gonna lose some of that top heat right now because we are getting pretty brown but I guarantee you them things is getting tinder folks we don't like long pulling that little piece of hog meat out of there and put it over here on this grill now when you got any kind of rub or anything that's got a sugar base in there somewhere you just want to be apt to stick to the grill or whatever you're cooking it on because we're going to finish them over here so we've got to give it another reason and make sure you get a lot owner because I don't want it sticking and pulling off none of that meat well folks we have been on one hour 30 minutes with top 30 minutes without hardwood good hardwood is going to always cook faster outside than it does in the oven take me 2 hours in the house but you can see that starving beagle over there somewhere he don't want to wait that long so let's take a look now I'm looking for that to pull away from the bone and you can see that started so this little feller is ready to go we need to give it a little dusting right here on top now we're going straight over here that brown sugar in that good rub that's in there that stuff sort of caramelizing that brown sugar and sort of makes it look like a sauce wow I think this will make you do a happy dance even with your unhappy [Music] so you can see this is pulled away here and we got some good color and when you turn that over I want to see that carmelization on there and get that crust and that's what we got got a good pool on there we've got good color so we're going right over there to the table now when you get them to this spot I like to have me a little brown sugar just to go right back up on top and you gotta allow for the wind sometime you got to be like way over here somewhere but it'll get there I'm gonna let that sit right there and rest a good five minutes before you do anything to them because when you try to cut that hot rib like that try to fall apart you can see the quality control inspector is ready to give it a go so we're just gonna go right here B that looks like a good one to me looky there uuugh oh we almost forgot the big always gets the first bite wait oh you wait we've got to have manners wait this is very important the people at the National Pork Board want to know if you got manners okay now I really like the way this got a glisten and a shine to it that brown sugar and all that good rub that's on there sort of set that up now when you think it to thinking about this you think that first bite is gonna be way too sweet it balances out so well with it and the chili powder in there so hang on oh hang on I gotta have another body it's so good before I do anything else come on big do the cha-cha-cha you may be a fan of barbecue sauce but after you do this huh we're gonna have to wait cause I'm hungry never go to a real party without being properly equipped carry a rag or a used pair of something in your pocket but it is a sort of a sweet heat combination and it is so good cooking on the steam way there for so long I'm gonna make them really tender and then you just finish them over here on the grill and Ethan you remind - I was cooking with all hardwood Mesquite today whatever you got going on there throw you a little bit of hickory smoke in there a little bit of Apple a little bit of cherry whatever you want but just make sure you share with the neighbors get the folks over in the backyard invite all the neighbors and everything else this is a budget-friendly recipe that you can share with a whole lot of neighbors and it is so good so easy to prepare we want to thank the National Pork Board for helping us with this video they sponsored it it is a great time to be enjoying some pork on the grill I'm guarantee you this stuff is good now we got a whole lot of other pork friendly recipes on our little YouTube channel as some of y'all might have seen and Shan will have you a link down there below but if you need some more information on pork just go to pork dot org and you'll get that figured out they will take care of you don't be afraid to buy it folks cuz it is what I call larry pan good well we hope you enjoyed something down here along the banks of the Red River cause me and Shan and the Beagle sure did and it was really good to have us some dry rub pork we appreciate you one in all we do and as always I tip my hat I do to our servicemen and women and all the veterans who have kept this old country free to have the opportunity we do to cook and share our food and lifestyle with all you who watch we appreciate you one and open so remember ring the dingy dong baile invite the neighbors over to the backyard enjoy you some food and some fellowship and love your neighbor I'll see you down the dry-rub real trail you know grilling time is all the time for us but it's really fitting to ramp up here pretty quick now with into May everybody's gonna be breaking them grills out and what a better time to get their family in the backyard get you some Hey eight well folks you can see we doesn't move the location it's trying to blow my hat off out there and I don't want y'all to have to fight the wind for the noise up whoa easy you you better look out there buddy on a big ol Eddie I'm a good time as well as always me and Shannon want to thank you for would you quit

Channel: Cowboy Kent Rollins

Views: 677,471

Keywords: national pork board, pork, protein, cooking pork, pork recipe, summer recipe, summer cooking, how to grill ribs, how to grill rib tips, how to bake ribs, baby back ribs, baby back ribs in the oven, ribs on the grill, grilled pork, pork rib recipe, bbq ribs, bbq ribs in the oven, dry rub ribs, dry rub ribs in oven, dry rub ribs recipe, outdoor cooking, cowboy cooking, cowboy recipes, camping cooking, cooking asmr, grilling asmir

Id: tYHTndSXBLU

Length: 14min 15sec (855 seconds)

Published: Wed May 08 2019