How To Cook Ribs On Charcoal Grill. Competition BBQ Ribs at Home.

hey boys chigan homies today we got a really delicious video for you so today I'm going to be cooking both some st. Louis ribs nice big st. Louis Riel then I'm also gonna be cooking these nice baby backs okay these are going to be the most two common types of ribs if you buy ribs and you're looking at cook some at home yeah this is more it's the most traditional barbecue so if you didn't know before summer pro MMA fighter before I was the oiler before I did YouTube videos I was actually a chef I worked in kitchen some when I was 15 till I was 24 I worked as a sous chef and a fine-dining Country Club I worked as a head chef and a barn grill by my house and I also worked as head chef at a catering service so I've got a lot of cooking experience also my uncle my uncle Kurt that I'm like extremely close but he is a competitive barbecue ER he owns his own hot sauce company he owns his own garlic company he's been on the cover of like chili magazine before and yeah he's just been barbecue basically forever so I kind of know what I'm doing so take my word for this but what we're gonna do is we're gonna do some of these on the Weber and then we're gonna do some of these in the oven in case in case you don't have a weber I was gonna do all my smoker but I figured a lot less people have smokers and the video won't be as many views and I thought you know how to be helping you guys out just teaching you how to do these on the web so I'm still gonna smoke these on the Weber and then these ones I'm just gonna cook these in the oven but the process is gonna be almost identical this st. louis-cut are a little bigger so they'll take a little longer what other than that this this is actually really easy and a lot of fun and super super delicious so let me show you guys what the first step will be and I guess let's just start doing it okay guys first step is you're gonna need a sharp knife it doesn't have to be a big knife like this but you're gonna char back stick to your cracker beer and put that aside for now step three we got to take this connective tissue off the back of the ribs now both st. Louis ribs or these are the same clothes but both st. Louis baby back they're gonna have these sometimes depending on how they were preserved or how they are packaged or you notice how bloody that how much blood is in the package or them they might be kind of red this don't be alarmed that's totally normal well st. Louis are have a thicker connective tissue so it's a lot more common that it would be like white like this so just so you know but whatever general rule of thumb if you don't smell bad it's a good eat it but okay so what we're gonna do is we're all we got to do is we got to start like peeling off one corner and then this will all just rip off some people like to leave this on here because at high temperatures and if you're if it flares up or something this is kind of like gonna protect the meat but at the same time the flavor the smoke the rub you put on it won't be able to get in to the meat quite as easy so I like to take it off personally but if you want to keep on you could skip this step just so you know so basically this is kind of a kind of a pain it's not too bad what you want to do is which one should winter it'll demonstrate this is the best I'll do it here it's just easier to see it cuz it's white so be easier in the camera okay so I like to start on one of the ends and what I do is I find out I find a bone okay I'm gonna go like right like only these first bones that bone right here okay so it's gonna make this pretty easy what I do is I just kind of like go against the bone you see and I get it started and then once you get it started you can kind of like you know pull it up a little okay you see that's starting to come up and then what I do is I take our paper towel this stuff is really slippery and it's hard to grab onto okay so once I got that I'll actually grab it with the paper towel and you can see now this whole piece of connective tissue comes right off and this is extremely tough like if you ever had ribs in the bottom layer is just like this tough skin you can cook that you cook this for hours and it'll still be tough as hell so yeah so that's pretty much all of it you notice it comes off in pretty much one clean piece I gotta call a little bit here and there the pieces that are real small like this is actually fat and that's actually good that'll give a favor there's a little like connective tissue there I kind of just like score it a little so it breaks down easier but if it's not a big piece I don't really worry about it so we're done with that so I'm gonna go ahead and do that to the other three ribs and we'll be right back okay guys so we got all the connective tissue off now next step now if you don't know this boys it might seem kind of weird your take yellow mustard okay in the yellow mustard what this is gonna do is gonna the mustard both the mustard seed it's got enzymes in it that help break down the meat and the connective tissue and I'll give it you know it'll make it more tender but at the same time this is gonna give something the rope just stick to because if I just put the rub on here and it starts cooking and the fat starts melting and everything it's all just gonna come off so that it isn't you know if you're really squirmish you can make wear gloves or use a brush but I just move my hand saw like every barbecue competitor in the world does it just with their hand I've never seen anybody use a brush but you could your wimp that's fine I won't judge you he's a hair on it there I probably would make it probably just burnt off in the fire anyways but yeah okay so you do the same thing the other guys okay and then same thing you just mustard him up and you will not taste this mustard at all this is just like if you don't like mustard don't worry you could use other things some people some people use like olive oil stuff but I thought isn't the gallon oil just burns off or as the fat starts to melt it kind of pulls it I honestly think this is the best way to do it this is a reason why everybody just mustard but yeah if you don't like mustard if you got something horrible guess that you could use olive oil but there's no vinegar and stuff in olive oils are not really gonna be breaking it down much but yeah I definitely recommend doing it this way so what we're gonna do is we're going to let that sit while we prepare the rub and we're gonna put the rub on it so we'll just push this off to the side let me get my spices together and let's do it okay guys this is where you could kind of get as crazy as you want you could use a premix do you have a if there's a pre-mixed one you like go by all means just use that save you some time what if you want to make your own you can really do whatever you want with this some people like to put brown sugar and sugar and stuff in I like to keep this simple because the sauce on the end is gonna do a lot of those sweet notes anyways to me this is more about getting salt on it helping break it down how they cook so the first thing is just gonna be regular old salt you could use more you've use anything use coarse salt is all this is what I got let me this so you know a healthy amount of salt okay and then I'm gonna use probably about almost that much pepper a little s and brother I don't have that much pepper okay so we got salt pepper garlic powder where I keep this really simple with me three main ingredients okay so I probably put about as much pepper right quick if I was doing it in parts it would be like three parts salt two parts on your two parts garlic powder two parts pepper and then I'm just gonna put a little bit of paprika just to give it a little color no just a little so maybe one part of every good two parts the other two three parts salt but like I said where you can kind of get right out around this you can get kind of creative as you want yeah a lot of people put brown sugar in this too I just I don't feel I don't feel it's necessary off-camera okay so you just give it a little you know make sure it's all combined in there good and then this is a pretty much self-explanatory is what I call a row when you do this I kind of like to just dust it heavily huh so like tell just to do an example on one and I don't do the other three off-camera so it doesn't take forever but I like to put it very healthy amount on there but like I kind of just let it like in that mustard is just gonna make it all stick on here real good the real fatty parts are gonna put a little extra okay then I can flip it over I like to get the top too like don't go you don't go super crazy you know because it's mostly just bone but I like to season every single part even like these flaps here I like to flip that open you know if you have that on there a lot of times you'll get I've already trimmed off I I usually just keep it on if it doesn't come from the butcher trimmed off usually I feel like kind of a butcher's kinda like go to a doctor like he knows what he's doing like if you want you to keep an eye on you fella keep it up there go this be meat in there you know you wouldn't your doctor wouldn't say you know do this and you yeah what do you know that's kind of you listen to the butcher they probably know what they're talking about okay so yeah so just just like that you just want to make sure you get and this evening and rub-on era some people put a taunt on there and they really rub it in I don't think it's really necessary hey kisses boy are they good enough so I'm gonna do that to the other three and guys so what I do is I like to get some charcoal just going on the old Weber here and then once the charcoal starts died out a little I it's the beginning of the year and I picked up my yard yet we have maple trees so I have maple and oak wood all over all over my backyard so I just took some that but you could pick up you know just some wood chips or even if you did it just with charcoal you'll still get a little smoky flavor it'd still be really good I just like to put a little wood on there too so now that that's dying down I put some water in there this fire is too hot though I like my weber cuz it's got the little temperature gauge right there the temperature gauge right now it's reading like don't you see that but like 350 so that's too hot what I want to do is I want to get it like to 275 and then I'm gonna put it on there so I'm gonna let this just burn off till it's about 275 just under 300 I'm gonna put my meat on this side the indirect side and my ribs are so big I might have to cut them a little but either way I'll show you guys when we get there so I'm gonna let this get to 275 and then I'm gonna try to maintain the heat between 275 and 230 so I'm just gonna keep watching this and every time it gets to like 2/3 years I had more wood it's pretty simple and then the baby back so I'm just gonna do in the oven but the same way so I'm just gonna set the oven at 270 and just put put the baby backs in the oven so that's real easy so you don't really need much direction with that I don't think until it's time to take them out and wrap them but so the baby diaper backs will probably take about two to three hours the st. Louis project 3 to had three and a half to four hours so I'm gonna have to keep an eye on them I'll show you guys how to tell when they're done but yeah this is climbing so I got to let this really cool off let this kind of burn off so I'll let that burn off and we'll be back and I'll be putting the ribs on okay guys you can see I got the coals all on this side so I'm gonna put the meat on this side so it's gonna be a pretty tight fit but I actually think I think it'll actually fit so what I'm gonna do is I'm gonna put this right here yeah I'm gonna put this guy I'm gonna lift him up a little I like to do them like this one it's a tight spot it doesn't really affect him much else - it kind gets more air in there and stuff so what I'm gonna do is every probably like half hour or so I'm going to switch them on which ones closer to the to the heat and I'm gonna flip them around stuff like keep a close eye on them but right now I'm just gonna cover this up and I will be back in about 20 to 30 minutes to just check on it so now's the time where you just put the lid on it keep keep a close eye on the under temperature and have a beer oh you guys still the wood I am soaking in this flower pot that what I'm adding and you notice I'm getting a nice smoke coming off the top and right now - we are right where we want to be we're about 250 degrees - 250 260 so I'm going to add a little more wood but you notice I'm starting to get a little bit of blood coming up on the top here it's been about 1/2 hours and now it's time I'm actually gonna switch them on put this one closer just got him a little flip flop and yeah we're just gonna keep an eye on the fire but that's what you're looking for you're looking for coals and then you want to just put wood on there so it makes a nice smoke and if the fire is too hot but you need more smoke add bark the bark doesn't really give it much heat but it makes a lot of smoke so if you need a lot you know if you needed to go up in heat put more wood on if it's already hot but it's not making too much smoke just rip some bark off some of the wood you got throw it in there otherwise wood chips always smoke good I'm kind of using water around my yard but if you have you know what chips it's even easier okay guys so notice now we are starting to get some nice coloring from the smoke and it is just coming out really good it's but about an hour now I've had two beers one period of Capitals verse penguins and yeah it's just you know put on a hockey game or whatever and just keep an eye on it but yeah I just keep putting sticks on there see I'm almost out of coals but that's good because it's now now it's the point where the that it's really indirect it was still a little too close when the flame and everything was pretty big but as it starts to die and you can keep feeding it you can kind of keep the flame pretty far so you're really just hitting it with the smoke and indirect heat so it's probably taking another two hours or so maybe an hour and a half so well we'll see what happens man going for the calf because I just am sick of seeing the pingers oh okay guys here's the ones that are going in the oven just so you can see all I did really I just did the exact same thing but I put them on so I'm putting the oven mitt on so I can grab this I just put them on a pan here and notice they don't have the same redness but there is some of the blood starting to come out and stuff and they're cooking good once again I got it at 270 you could do to depends how thick their these aren't that thick so I'm doing 270 if they were a little thicker I might do like 280 no I just kind of you know you got to kind of go with what you got but 270 275 is usually kind of like the Golden Rule are we are starting to look pretty good once you start to get this red coloring too you're gonna want to start they call it mop it usually use what's called a mop but I don't have one right now and you want to use apple cider vinegar so he's gonna take a little apple cider vinegar and every every 20 minutes or so give it a little a little one of those and that's really all there is to it so I'm getting a nice color on it when to know when it's time to take it off here and then to wrap them which we'll be doing later is you want to be able to pick it up and like in half if it breaks in half like you want you don't want to wear every single one is breaking off but you want it like if you fold it in half are there and it snaps and then it's time to come off so we're here we got a little bit to go but we're getting very close so probably another hour or so we'll be ready taken off wrap them do the finishing process and yeah alright guys so we're at the point now where I could wrap them I actually took the ones that were in the oven and I put them on here just for a good half hour while the flame wasn't too high so that way they could get some smoke flavor to these ones as well what yeah so how you know is like when you pick them up you can just tell by the amount of give they have if it feels like almost like they're gonna snap in half then like eat they're gonna break from the rib like I'm like you see that one started here right there I don't want to do it too much because I'm gonna you know prepare these but that's how you know when they're ready to get wrapped so we're gonna go we're gonna wrap them and then it'll take another 30 to 45 minutes and then it's time to eat these babies so let's do it okay yeah see see these ribs they're cooked to where we really want them we don't want to overcook them more than this but now we want to glaze them okay now we could most people like making this home you would just put barbecues on home and then throw them under your broiler or throw them back on the grill and it's really hot but if you were cooking like professionally this isn't like how all the pros do this what you do is wrap them so we're gonna take some aluminum foil here and we're gonna take a little more than we need it what we're gonna do is we're gonna take some ketchup right here and we're just gonna drizzle a little on some ketchup like this okay I know that we're gonna take some butter not margarine butter some people use squeeze butter like the Johnny Trigg he's like one of the like he's probably won the championship of a million times he uses squeeze butter and some people swear by that but I want to use I like real butter so anyways from there we're just gonna take we're just gonna kind of go like this all right okay then we're gonna take some brown sugar [Applause] and we're just gonna drizzle that on like that okay now we're gonna take one of our racks we're gonna put it right here we're gonna do the same thing to the top of this so we're already had the brown sugar out so we're gonna brown sugar first cuz why not it doesn't really matter okay put the butter on top and a little ketchup and then we're just gonna wrap this all up so what I'm gonna do is I'm gonna it's gonna go like this then like this okay and then I like to double their it so then I'm gonna take a new wrap so I'm just gonna kind of go like what I like to do is I kind of like go on like an angle yeah just like this so that it just kind of case it drips out or whatever you know it gets on there maybe a little more on the side just because there's not so much on this side but I either you know however you want to grab it just wrap it really really good and then I'm gonna do that to the other three racks of ribs and then I'm gonna throw these all in either the oven or I'm gonna get the grill hotter and just throw them all on the grill and then everything at wrapped is gonna kind of make its own sauce so we're gonna take that out and then we'll put that under the broiler and that'll be our finishing sauce so it kind of makes its own sauce at the same time it'll tenderize everything because all those juices will get into the meat and really make the meat sweeter and with that butter and all the sugary substances and everything that they catch up you know it'll make like its own sauce so this is probably the most important part okay okay so we're gonna take them out of the foil here and now you notice all that kind of made like its own sauce and by steaming it too it also helped make it a lot more tender so now I'm gonna do is I'm just gonna throw this under the broiler you can either throw this under the broiler or put your get your grill really hot and just put on there and you just want to caramelize all this but essentially you can just use this as your sauce if you prefer to make your own sauce or add a sauce you like you could do that too but I like to just glaze this bada-bing bada-boom we're done so I'm a toaster my brother I'll show you what it looks like and then let's eat it okay and you want to put it under the broiler till you get that little sizzle sizzle sizzle action we got right there and yeah so ready let's try these babies out okay guys so that is how you make competition-level ribs at home whether it be st. Louis ribs whether it be baby back ribs you're making your oven make it on the grill pretty much the same thing and these turn out perfect every time so thank you guys for watching notice this bone just fell right off and yeah I'm gonna eat these things and I'll see you guys later [Music]

Channel: Dylan Kowalski

Views: 502,821

Keywords: ribs, How to Make Competition BBQ Ribs at Home, ribs in oven, ribs in slow cooker, ribs bbq, ribs at home, how to cook ribs, how to cook ribs in a pressure cooker, how to cook ribs on a gas grill, how to cook ribs on grill, how to smoke ribs, st. louis ribs, baby back ribs recipe, how to cook ribs in a smoker, how to cook ribs fast, how to cook ribs in oven, how to cook ribs at home, how to cook ribs on a charcoal grill, how to ribs, bbq ribs, cooking video, weber ribs

Id: 66Vp0rPbIm4

Length: 19min 52sec (1192 seconds)

Published: Tue May 01 2018