Fall off the bone Baby Back Ribs

hey welcome back to another video right here at backyard eats I'm in my very own backyard we got the sunshine shining it's a beautiful day and it's Father's Day weekend and I can't think of anything better than for us dads then some smoked baby back ribs I'm talking to fall-off-the-bone tender sweet with a little bit of a kick at the end you guys are gonna love these all right so if you're watching right here on Facebook or Instagram be sure to click the link above for a full tutorial from start to finish and how to make these ribs you're here just to admire some good cookin and see how these things turn out and watch me chop down on them then keep watching right here so let's get started and fire up the trigger all right so I've got two racks of ribs here and the butcher where I buy these from have already removed all the membrane from that there's some fat left on the bottom of this one some people confuse that with membrane I'm gonna kind of trim these up a little bit make a little bit cleaner a lot of this stuff is just gonna burn off in the grill anyway [Music] all right so one here I've got mustard just regular yellow mustard about 1/3 of a cup and about 1/4 of a cup of apple juice one and a half tablespoons of Worcestershire sauce and that's it so what we're gonna do is we're going to just rub this on here got a brush you have a basting brush I recommend using one a nice even coat [Music] all right put these over at the other side [Music] [Music] all right so we got enough for the mustard sauce on there that my seasoning mixed up I don't make my own seasoning although I have but I like to mix a few different seasonings together I like to use triggers pork and poultry rub this is really good stuff by itself but when you mix it with that and Dirty South barbecue sexy mamas rub its has a little bit of heat to it a little bit of sweetness to it really good stuff and then bad Byron's famous butt rub this is some really good stuff again by itself one of my favorites right here I don't know if you guys can get these to where you live I don't know if these are regional or whatever but these are both really good really good rubs and if I can find a link to these I will share it with you and the post again I'd take all three of those and I mix them together and get one really good for my ribs [Music] all right flip them over and do the top [Music] when it comes to mixing the seasonings that I've mixed together I do the Dirty South barbecue seasoning as a base and then I just kind of mix in the other stuff until until it you know tastes the way I like it so I don't have a measurement for that so you guys can always experiment with that on your home but you know part of my passion here at backyard eats is just not just sharing food and cooking for you guys it's also about a learning process for me this is well anyone else I always like to experiment and sometimes I cook some really good stuff and sometimes when I cook it does not turn out that great so all right so we are all done rubbing down the ribs with some really good seasonings we're gonna let these set for a few minutes let the seasoning get really adhered to the ribs you can kind of see where it's still not adhered very well right here and a couple other places but eventually this these will all be dark and nice and nice and wet so we'll get that a few minutes and we'll put them right on the trigger all right so we've got our ribs rubbed down with some really good seasoning there you guys who are watching on YouTube saw me do that solve a seasoning that I like to use again if you want to watch that full tutorial click on the youtube link above so again these are nice and well-seasoned let's talk about that for a second when it comes to seasoning meat a lot of people don't like to do a lot of heavy seasoning and you can tell here I've seasoned these pretty heavily a lot of guys by the way we're getting a lot of good smoke action right now this is this is uh this is barbecue life right here you can't beat it but yeah a lot of people don't like a lot of heavy seasoning a lot of people they like to taste and meat that they're eating or taste the smoke the the wood flavor from the smoke and I agree with that when it comes to be now I'm doing a brisket all I'm using is salt and pepper maybe a little bit of garlic powder but when it comes to ribs or even any type of pork really I like a lot of heavy seasoning and a lot of sauce to me ribs should melt in your mouth they should melt right when you bite into that that first bite and when that melt happens I like to taste all that flavor I love the taste of meat I love the wood flavor but me I loved the seasoning but more importantly I loved the sauce and I've got some really cool barbecue sauce to introduce you guys to some may have heard of it or have even tried it before but I love it and it's perfect for ribs and we'll get to that later but right now the trigger is set to 200 degrees it is well lit you saw a lot of smoke coming out if you're not familiar with a trigger or a pellet grill in general when you first turn it on you'll see a lot of smoke come out as it cycles up and you're probably wondering now where the smoke go well you don't want a lot of that heavy white smoke when you're cooking smoked foods you want a really thin blue smoke the blue smoke is what you want and I can see a little bit coming out right now I don't know if the camera is showing that but a thin blue smoke is what really gets flavor into your meat so again we're well lit let's go ahead get them on all right we're gonna let these smoke for three hours now and the reason why three hours is because we are doing a method called the three to one method for cooking baby back ribs what that means is that means three hours smoked two hours wrapped in tinfoil with some extra good stuff that we'll get to later and then one hour unwrapped and sauced that last hour is really important especially the Omegas I love the sauce it really lets the sauce sit in it bakes into the meat and get some really good flavor in there and makes it really sticky which is what you want you never want runny sauce on your on your baby back ribs so yeah again three hours two hours in one hour that's a three to one method and right now we had these on 200 degrees it's a good smoked smoked setting for me again everyone's different some people like to start out with 180 degrees or 225 or 250 again it's his personal preference this is just what I do experiment in your own way that's the joy of being in our backyard to enjoy the backyard eat the way that we want to so but again three hours right now and we'll come back a little while and see how they look all right all right guys we're about a half hour to 45 minutes into this and what I have here is a bottle of apple cider vinegar about every 30 45 minutes I like to spray down my my ribs just to keep them from drying out also adds a little extra flavor to it again you just don't want these things down out you want these things to be super moist super tender when you bite into them so that's about all you need to do right there all right so you guys just saw me spray down the ribs with an apple cider vinegar you can use whatever you want as long as it's edible and it makes sense of what you're cooking for example with ribs you can do water you can do apple juice you can do my favorite which is a Gathol cider vinegar there's a whole bunch of other stuff you can use as well just use something because you do not want your ribs drying out if you do they're not going to be tender they're not gonna be juicy in my opinion you've wasted the ribs you've wasted money nobody wants that so every 45 minutes to an hour spray them down during that first that first three hours of the cook let's talk about the cooker for a minute I'm using a Trager iron blade 650 I also have a trainer iron 185 which is a lot bigger I use that when I'm cooking for bigger groups of people and if you aren't familiar with pellet grills I mean it literally just uses 100% all natural hardwood pellets I've got a blend of hickory wood and Applewood in here which I believe pairs really well with with pork and with the trigger you have your control panel here you've got a super smoke which obviously adds a lot more smoke flavor to your food you've got your menu a lot of cool settings in there you've got your dial here adjust your temperature up to 500 degrees and there's a trigger app let's let you control the temperature right from your phone whether you're at home or if you're at the store you're at your friend's house you know on vacation let's say from vacation you should be cooking anyway at your house but it lets you control everything let's say you're you're cooking your ribs you've got your meat probe in there and you are you notice that they're cooking a lot faster than what you thought you can lower that temperature down within the trigger app and adjust that and make up the time difference so really cool product there you know some people say it's the lazy man's way of cooking I totally agree but you know what I love it because it gives me extra time with my kids my family and it's worryfree when it comes to cooking with smart grill so there's a lot of cool other grills out there you know people build their own homemade smokers which are super cool but really what all that matters is that you have a grill in your backyard whether it's a gas grill a charcoal grill an old fashioned smoker who cares it's your backyard all net make the best food you can and the best backyard eats you can eat make sure your family enjoys and all your friends that's all that matters but all right so we're gonna let these cook a little bit longer but another hour and we're gonna pull them off we're gonna wrap them up add some tin foil and put some really cool stuff in there not show you guys that here next all right all right we are at the three hour mark it's time to open up the lid see we've got so far and then pull them off and wrap them up at some SEM file with some goodies in there and I'm gonna go over that here in just a moment alright let's see we got oh man that looks good already man those are looking super good alright now it's time to wrap them up [Music] [Applause] there's all they're gonna do I'm going to bowl up the thin foil here it's like so we're gonna take a cup of apple cider vinegar or apple juice whichever one you want I'll pour it over the top just like so a half a cup from the first rack use a bit of half a cup for each rack of ribs all right and you're not going to buy a half a cup of honey and do about a quarter each for each rack of ribs here this plays it right over the top like so [Music] this is what's gonna give it a nice sweet flavor that and the brown sugar here so a cup of brown sugar about a half a cup per slab of ribs [Music] like so we're gonna wrap them up I'm using extra-large tin foil which that I recommend using to use a smaller tin foil you'll have to use two sheets using the larger size make sure there's no way for air or anything to escape this is going to make the ribs extra tender an extra juicy and they can fall off the bone tendon and you can't beat them in the fall off the bone in my opinion so there's first rack all right so get the ribs right up nice and tight right here in the foil each slab of ribs has a half a cup of apple cider vinegar a half a cup of brown sugar and a quarter of a cup of honey again in each oil that's going to make these things cannot really sweet really tasty and fall-off-the-bone tender you can system so what's the wrath you're gonna shut the lid I'm gonna pump it up from 225 to 250 again that's just my own personal preference you leave it at 225 if you'd like I go to 50 look it helps it cook a little bit faster and helps that uh all that liquid in there boil up and and really get those ribs nice and tender so we'll come back in two hours and check them out all right so we are two hours into it wrapped in foil with the apple cider vinegar the brown sugar and of course the honey so these are gonna have a really nice sweet taste to them they're gonna be super juicy and super tender so I actually already took out the first rack and took them out of the foil and they were already so tender that a few of the bones already fell out and just to show you that literally all bone no meat came out that easy so now let's do the last second one here now you got to be very careful on opening this foil because it is hot it is steamy [Music] you know you can't see it but pouring the juice on the tinfoil and fit that way it's a little bit less messy or you don't ruin your patio your deck and take the good old spatula hack here [Music] put it up there let it sit for one more hour we're gonna put some sauce on it now all right time to put some sauce on these ribs and my favorite sauce for ribs is what's called a Blues hog original barbecue sauce cheesiest looking logo and bottle of whatever but man this stuff is good has a nice nice sweet sweet flavor with a little bit of a kick it has some pepper flakes in there super good stuff by far my favorite so I've poured some into a bowl [Music] we're just going to brush it on evenly you can see on the back rack of ribs where the last few bones fell out on the left side there [Music] all right so we've got the sauce on there I'm gonna let the sauce sit for about 15 to 20 minutes and I'm gonna come out here and put another layer of sauce on top of this so that way sauce really gets in the meat really good and we get some really good flavors telling you these things are gonna be some of the best that's made in the long time so see you guys in a bit all right so now that we've got the ribs out of the foil what I'm gonna do now is I'm going to go ahead and plug in the trigger of meat probe plug it in here it will register the temperature of the of the ribs slide it in right here [Music] I'm just gonna be one of them right here in the thicker part you want to make sure that the pro gets deep enough in there and make sure that it doesn't hit the ball don't let the the meat probe rest on a bone because the bone will get a lot hotter than the meat will so give it some time to register that meat temperature not the bone temperature so all right so I know what just showed you guys putting the meat probe into the ribs and I want to show it to you from this perspective this is really cool all right so I'm gonna plug in the probe right there in the insert it's gonna ask me if I want to set a probe alarm click to enter yes I'm gonna set my alarm to 195 click enter now some of you guys gonna say Oh your ribs need to cook to 200 or 205 absolutely I'm gonna pull them off at 195 they're gonna rest and they will rest up to 200 or even 205 for about 30 minutes okay so you can see here this is my internal temp of the meat which is 167 when that hits 195 an alarm will go off right here on the grill and even on my phone so let me know that these ribs are done so to come out pull them off and what's really cool is that even if I might have friends house ten miles away I still get that notification because the gorilla has its own server within the app so super cool feature I think it's great just for the coolness but also the safety feature of being able to control your grill no matter where you're at so we're gonna wait a little while longer and about the saw sees babies again and and we'll be ready to eat all right guys we just came to the final stretch with everything I've already taken the first rack off I've sliced in two I wanted to make sure they look really good for you guys let me go and tell you right now these things are amazing but they were super messy this is not a recipe you want to make and wear a suit and tie for dinner where your bid bring your moist towelettes because she's gonna need of I guess I just finished up the spice mint the first rack the second rack wasn't quite done these a few extra minutes but they are done now we're going to go ahead and take them off and michelle's he goes [Music] so I'm trying to get the spatula underneath these and they're just coming apart that's out tender they are that's how ribs should be look at this we're to get a bo amount right here oh look at that that's how ribs should be right there that is super tender super yummy oh man all right let these rest for a little bit we'll come back we'll slice into it I'm going to show you guys how tender you really are all right all right so these have been resting it's a little while go ahead and slice into them and show them how show you guys how tender they really are and I mean really I could just pull them apart but I want to do my best to slice them up that straight as I can I use a shoe ham slicer knife it's really cool it's super flexible sometimes the baby back ribs the bones are not very straight so it's good to have a flexible knife that you can kind of carve around the bones and do all that with so let's go ahead and slice into the usual foot and I think the first the first three or four ribs the bones have already fell and already have fallen out I think they're still in the grill so all right here we go [Music] I mean what's just literally you can just pull everything out fall-off-the-bone tender that's how that's how tender these bad boys are I'm just pulling them out one by one but you guys are the point you're super tender it's falling apart super messy and in my opinion this is how ribs should be some people like ribs chewy I like them fall-off-the-bone tender and every single time [Music] I mean literally guys I can't even pick them up because they're still kind of hot for one but all off the bone tender every time I'll show you guys this one right here well I can't even won't do it oh man he's looked super messy but man your gun these are these are amazing let me go and tell you right now if you're looking for a really good Father's Day recipe for Dad you can't go wrong with these I know they look messy right here and they are messy but I have never had ribs this tender probably some of the most tender ones I've made in a long time and they were just super good they're amazing well guys thanks so much for watching hope someone can learn from this again these may look messy it's not about the appearance in the backyard it's about making something that tastes great and then you have fun doing and that's what we're all about here your backyard so have a great weekend and to all you dads out there happy Father's Day I hope it's a great one for you guys and until next time have a good one let's dig in

Channel: Backyard Eats

Views: 11,695

Keywords:

Id: 1b61bRKXeVM

Length: 25min 54sec (1554 seconds)

Published: Fri Jun 19 2020