How to grill One Hour Spare Ribs | Recipe

[Music] welcome to barbecue pit boys calm today we're growing up one-hour spareribs at the pizza and are real easy to do all right you're going to need a rub for this recipe so we're adding 1/3 cup coarse salt to 3/4 cup brown sugar 1/4 cup fresh ground peppercorn 1/2 cup paprika 2 tablespoons of onion powder and 2 tablespoons of garlic powder and we're going to add a little heat to the sweet all right 1 teaspoon of cayenne pepper more or less it depends how hot you want it but the 1 teaspoon works really good right and of course we'll give it a mix oh yeah and if you've never had one our spareribs before you definitely got to check it out all right now here are the spares to cut st. louis-style you've seen these before the in fact they're pretty common cut now not like the old days where you did all the trimming yourself off the spare rib these here are ready to go and the only thing we're going to do here is remove the membrane and as you know we don't always recommend that but in this case with these one our spareribs we will definitely remove it and you just get a spoon or a knife underneath some of the membrane and pull just like that in fact let me show you again you just get underneath and pull it's real slippery so ya use a napkin simple enough alright the spare ribs have been prepped now you're going to take your dry rub give them a good sprinkle hold sides this is going to add a ton of flavor to these ribs and it goes without saying use your favorite pork rub write something off the shelf use one of our recipes or even yours right oh I'm sure it'll be good sprinkle both sides just like I said now you can leave these on for a few hours in this case we're just going to throw them direct on the grill you can even go overnight if you wanted to right alright now here's the trick for the 1-hour spare ribs and we're going to place each rack in some aluminum foil wrap it good you want to keep all the moisture inside right we're using some real heavy-duty aluminum foil you may have to double wrap yours whatever wrap them good to trap all the moisture inside now don't mind the haters that will come in here and say oh yeah you can't do reads in one hours those are the rib pigs their way is the only way usually but let me tell you this works really good it's like doing a pork chop right we're just using ribs now we've got our Santa Maria grill here you use what grill you have and we're going to place them directly over the hot coals just like that and we're at a medium heat and of course we're able to adjust the heat by simply raising or lower just like that now like I said this is going to take about an hour over direct heat low to medium heat right and through the miracle of time it's been about an hour and we're going to pull them off the grill now during this time these ribs have been simmering and all the juices in the fact of the spareribs and what we want to look for is that the ribs are pulling back about 1/2 inch on the boat and we'll show you that in a second or two but right now let's get them out of the aluminum foil and place them direct over the hot coals again I think you know where we're going with this [Music] in fact we're in no rush and if you're no rush hang in there otherwise hit that fast-forward button here again now you can see the red bones right the meat is pulled back about an inch that's perfect that's what you're looking for that smells good the neighbors are going to be jumping the fence again it's alright you got our attack chickens here to protect the ribs [Music] so like I was telling you these ribs are fully cooked and and now we're going to sauce them and like I said before use your favorite rub or sauce this is one of our sauces here and we're going to hit them hard a lot of your flavor these ribs will be a result of a good sauce like this there you go now after about four four or five minutes and you can keep checking we want to get the right texture on the bottom of these ribs so now we'll just flip them oh yeah man are you getting hungry or what and again we're going to sauce the bone side right Louis you like them you can see we got a really nice texture on the bone side as well so these would be real good [Music] I'm going to bring it a little bit closer to the heat and we got them just the way we want lip them one more time so that sauce sets up on the bone side [Music] I say it's time to eat [Music] now the of course the rib pics are going to say well they're not going to be as tender but I'll tell you what they're pretty tender as this you don't have to do the four hour week you can you can do them like this and they come out pretty damn good a bit of a different texture of course but excellent nonetheless all right let me cut some of these up I said pretty tender I'm going to have full of flavor a lot of moisture [Music] personal and of course as always we do apologize for even funnier like this but we call this pit master privilege [Music] so don't let anybody tell you you can't do ribs in an hour you can do it it's old-school is the old brazing technique that your mama used to use or your grandmama right yeah and she threw them in the oven well do it them this way and then also throwing them on some hot coals for that extra flavor is perfect [Music] maybe [Music] [Applause] [Music] so the next time you're looking for a recipe for your Pitt checkout Barbecue Pit Boys doctor you

Channel: BBQ Pit Boys

Views: 668,687

Rating: 4.8817563 out of 5

Keywords: recipes, bbq, recipe, grilling, food, channel, tv, pitmasters, ribs, chicken, pork, barbeque, bar-b-que, howto, smoker, meat, steak, burgers, santa maria, grills

Id: 8nkL2YoAeYw

Length: 9min 22sec (562 seconds)

Published: Fri Jun 16 2017