How to cook BBQ Ribs - Pork Ribs - Pit Boss Austin XL

welcome back everybody in today's episode of cooking with Kirby we're gonna be smoking up some ribs on my brand new pit boss Austin exhale ribs are probably my favorite thing to grill that's something that and chicken or something that I cook often those that was probably like the first thing that I started learning to cook when I got my first smoker a long long time ago and you know what using this pellet grill makes it really easy and that's coming up since you here hit the like and subscribe button and make sure that the notification bell is rang check me out on social media that way you can get a notification of all my new recipes so I got a couple slabs of st. louis-style cut ribs actually just took some spare ribs and trimmed them up I got the riblets cooking in a you know pot of water right now I'm gonna make some tacos with it so trimmed up I usually have a membrane right here on the back you want to make sure you remove that that's not good eats you know it's a real hard bite and when you try to you know bite into it so get your napkin rip it off then y'all so I cut that little flap right here and had some ribbing on there that's what I'm gonna be making tacos with so we're gonna go ahead and take some mustard we're gonna go ahead and lay down just a tad bit just for a binder all that mustard is for is just to make the meat tacky so that way the rub can stick to it for the seasoning but we're going to be using today we're gonna be used using uncle Steve's shape this is the original I'm gonna be doing one rib with the original and the other rib with the spicy art I'm really digging uncle Steve's shapes of seasoning I'll leave the link in the video description and in the comment section so that way you can you know see where its website I think it's like four bucks or five books about I'm sorry but it's some really really good seasoning I got a couple cooks coming with this stuff here all right so just go ahead and give a nice coating of the uncle Steve shake alright go ahead and Pat down same thing on this one little binder now the mustard is not gonna give it a mustard flavor like I said it's just to get the seasoning stuck onto the meat okay so for the top I'd like to go a little bit extra because that's where you're gonna be you know getting all the presentation from so I like to go a little bit heavier on the seasoning on top okay just go ahead and give it a pat down now any excess seasoning just go ahead and just get it rub it on the sides so I'm gonna go ahead and season the other rib and I'll catch you guys outside at the pit-boss now when you first started your pit-boss you're gonna get some nasty smoke coming out so you want your your lid open for this moment because once the fan kicks on and everything is going it's gonna just blow all that out as you can hear the the fan turned on this will pretty much clear out [Music] and then I mean literally like this is really really quick like less than a minute but once it clears out and you got that clear blue smoke go ahead and close it up and let it heat up all right so once your grill is up to temp go ahead and lay down your ribs you want to make sure that you put your food right above the heat deflector because the fat rolls down and that's something that I learned I actually will put the food more towards this way and now I got I ended up having a bunch of fat in the bottom of the grill so keep that in mind if you're using this so here's the one that I seasoned with the spicy are gonna scrunch them up together as you can see our ribs are nice and sweated so for an in this setting we're gonna let this go for 30 minutes so piece 86 for 30 minutes so close it up and let it do its thing so after about 30 minutes we're gonna change it from smoke setting to 225 degrees so the temperature here this is the thermometer probe that's right here in the grill but the smoke setting is actually like about 185 175 it bounces back and forth after you know when it when it adds pellets so now that we have it set to 225 we're gonna go ahead and let that grill come to ten we're gonna let the ribs cook from here on for another two hours and then we'll check on them to see if the parts set all right now that we have the pit-boss up to 225 degrees set a timer for two hours that's just something I like to do I'm just gonna let it you know just cook for two hours and then we'll check on it if you check on in every hour you know you're losing heat and you don't want to do that just let it cook for two hours I'm gonna check to see if the bark is set alright so after about two hours we're gonna go to check to see if the bark has set on the ribs oh yeah it's it's already safe so pro tip right there just let it do its thing for the first two hours so we're gonna go ahead and rotate the ribs all right half and half of apple cider vinegar and apple juice kind of soften up the bark a little bit you don't want to get too dry on you all right everything's looking good we're go ahead and close it up and give it another hour all right so for our third hours take a look all the ribs are looking they're looking really good go ahead and spray it down starting to dry up on me all right we've still got some ways to go so go ahead and close it up and let it keep doing its thing all right our number four all right looking pretty good just go ahead and rotate these alright go ahead and give it a spray they're looking pretty good alright doing the bend test looks like it needs a little bit more so we'll let it just do its thing check back in another hour I'm really digging this pit boss it's consistent heat and everything that I've cooked on it I've just had fantastic results but these ribs are looking good the wood pellets that I'm using is a mix of Hickory from pit-boss and the fruit blend I bought a bag of each of that and just mixed it together and keep it in like you know five gallon buckets pretty easy to handle you know I'm not out here managing any fire and messing with wood chunks and light and charcoal this is some easy cooking right here so we're pretty much almost done with the cook so we got about two hours left I'd say maybe maybe a little bit less just you know depend on how those ribs cook we're really going by Phil I'm not gonna be wrapping how steady this is I don't even think there's a need to wrap so I'm gonna just let them cook and do their thing and once it gets you know nice and tender you know then we'll sauce them up alright so we got seven hours on these ribs let's see how they came out I'm about to sauce them up that band right there okay the analogy behind this the band is to see how the the collagen and the cartilage and and everything on the rib is cooked if it's cooked you'll get a bend you see that okay that's a cook rib right there check this one real quick that's one make sure this is done see okay this was not bending this was not ready all right this one's a little bit thicker than that other one that's something you need to look at to the difference can't bend it okay so this one actually needs a little bit more time that one's gonna go a little bit longer so uh yeah let's lock this up so I'm gonna start off I like to start off with the back for the sauce I'm using today it's literally smoked barbecue sauce Memphis style sweet I wanted to try something different so yeah this is this is a gonna be experience so we're gonna be trying this out today so I heated it up a just a tad bit just to get it nice and runny it was already runny as it is but once I you know put some heat on there go ahead and give a slather I was barbecue sauce all right so we're gonna go ahead and flip all right so we'll just hit the top let's go ahead and play nice coating of that barbecue sauce now that second rib right there it actually took a whole nother hour and a half to finish off so since this first rib was done so we got it all soft stuff now we're gonna just close up the lid and let it cook for about another 20 minutes just to get that sauce nice and sticky on the ribs all right so this rack is ready so I gotta feed some kids so I'm glad this one's going because these are the ones that's for them all right so we got the bone right there we will just go ahead and find it yeah that's nice right there that bite perfect pull from your teeth off the bone that's some good stuff right there man look at that smoke ring we got a nice smoke ring we got some tasty barbecue sauce on that rib these ribs look fantastic pitmasters privilege [Music] that sauce is really really good it's really really good and then this is the spicy version of uncle Steve shake that has a really awesome flavor it's tender it's pulled apart and I can go to the bone and have it clean but with no issues really really good if you're new to my channel consider you the subscribe button that we can see future videos just like this I have these recipes they're really good you should try them out now y'all be beautiful and take care [Music]

Channel: Cooking with Kirby

Views: 53,904

Keywords: bbq ribs, ribs, pork ribs, Pitboss, pit boss, pit boss austin xl, bbq, barbecue, baby back ribs, food, pork, barbeque, smoked ribs, recipe, grilling, recipes, how to, ribs recipe, how to smoke ribs, how to make, smoking, smoker, grill, cook, sauce, dinner recipes, memorial day, cooking with kirby, pellet grill, pit boss pellet grill, pellet smoker, pitboss, traeger, best pellet smoker, brisket, low and slow, pulled pork, How to cook bbq ribs, how to cook pork ribs, how to grill ribs, easy

Id: Vtz5qjxyAoY

Length: 11min 41sec (701 seconds)

Published: Sun May 24 2020