How to prepare BBQ Spare Ribs on a charcoal grill

hey America it's funny people like hey sneaky what kind of beer do you like y'all I like cold beer now don't get me wrong I drink all different types and if I don't like it I never go back to it this time it's a sesa Modello ESP special I like it it's pretty good anyway y'all like the the title says ribs I want to talk about ribs for a minute okay now you got ribs you got ribs you got ribs okay you going talk about all kinds okay first and foremost know what the hell you're trying to cook all right know what you're trying to cook okay I went to the store I a't going to say which one and I was like excuse me guys do you have any uh spare ribs all right whole slab spare ribs they said yeah man there ribs right there I said no uh those are St Louis Style I want the whole spare RI he like what's say Lou sty and this was the butcher well at least the guy in the meat section all right guys so we're going to talk about ribs okay um these right here country style ribs all right pork rib which I'm going to do some of they're not really ribs all right that's higher up on the or closer to the front of the cow by the shoulder all right it's not really not really a rib at all they just call them country style ribs did I say cow I meant to say Pig all right country style ribs now baby backs baby back ribs y'all okay all right here all right they're closer to the spine all right further away from this piece hope y'all can see that they don't come from B baby pigs they don't come from baby cows they come from full grown animal that's just what they call them all right guys they cost more there's less meat on them but people love them I like them but if I want more meat I don't buy baby bags okay guys did you guys your spare rib which are these right here I haveen to get them from food line okay you have your spare rib and that's what this is nice beautiful okay and then you have like I said earlier your St Louis cut okay St Louis cut guys is those professional the guys on the barbecue circuit getting paid to cook and all that stuff with all those secrets that I know a lot of okay guys and all that is is this rack of ribs and I'll show you this when I do prep they cut this piece off here and they separate follow along that line take all that piece off they make them squared off and they cut off a little bit down here it's Square they look just like this all right guys you got that and baby bags which don't come from baby cows and baby pigs look like this all right guys now I'm going to uh pause again take the out of their vacuum seal packages I'm going to wash these down and then I'm going show you how I'm going to prep them and then uh we'll continue on from there all right guys all right nice all right America we're back this is before and after before if you can see this brag a ribs it's got this skin flap right here got some additional fat all this is a plasticky type membrane here dangly is on the bottom dangly is around here okay guys before and this is one I've already prepped okay and I want to explain a few things to you okay this one here notice that flap is gone I took that off cuz that's just going to hang there and burn anyway okay I took off some of the eggs where I had some dangling and I did take off a little bit right here on the end took the membrane off I took the fat out of here okay guys now back to when I was saying the St Louis cut right where the bones bend the ribs been guys St Louis cut they're going to cut right along here so you're just going to have a nice Square they might even cut off some of these nice Square rack of ribs none of this top portion okay or I should say none of this bottom portion the bottom flap okay now guys hopefully y'all saw all that all right now that's how the professionals do it they want it all nice pretty and all of that for presentation we at home I ain't doing all that okay I'm I'm going to cut I'm going to cook this uh uh rack of rib just like I just showed you that's been prepped after I get these other ones prepped okay guys and then uh we going to cook these bad boys you with me mine don't have to be pretty you with me now let me uh finish up my prep and then we'll start talking uh rubbing I'll get my uh fire ready and we'll move on from there all right nice all right guys I'm just about done with this other uh prep rib but I got to do my shout out shout out all right guys reason I'm doing this cuz I've I've already smoked ribs and all that but princess Ginger yeah princess Ginger asked me to do this video matter of fact excuse me for walking off screen give my shout out shout out she said uh so glad you did this video I just purchased a grill and I'm from I am preparing to do some outside cooking this summer you really gave me some great tips with Memorial Day coming up I would love to see your version of ribs on the grill all right princess Ginger but but here it is all right so that's my shout out all right guys anyway I got this all washed up and trimmed up but here you go princess Ginger something you don't want to forget you want to take this membrane off all right get yourself a a butter knife or something and start from the bone side and pull up enough of this membrane that you can get a hold of it use a paper towel cuz it's slippery grab a hold of it get a good grip and then pull this membrane off just like that all right pull it off just like that all right guys get that membrane off of there that way your rub will penetrate y'all and uh it's not chewy and all of that this right here guys is not as edible as you would think now I've said this before uh if you ever had ribs let get rid of that get y'all back to me here all right have you ever had ribs and you bite into them you got a snap snap it's kind of plasticky on the bottom stuff gets in your teeth that's what that membrane is all right some people just score it on the back I take it off all together because it's just uh not pleasing to my mouth so I uh take it off completely all right guys uh let me get my uh rub together it's not really going to be a rub it be seasoning and then uh we'll move on from there okay all right guys I'm back in here you can put whatever you want all right all right folks uh people down in Texas salt and pepper they're good all right uh other places paprika onion salt garlic salt I mean onion powder garlic powder uh um you name it okay now what I used all right and keep in mind you can season with whatever you want to I use some o b okay I use some uh uh Goya adobo uh with without pepper I use a little bit of uh fresh cracked black pepper I use some salt I use some garlic powder I use some onion powder um what else what else what else what else I put some cumin in here okay guys and I mix it all up tasted it got the flavor that I want I even had some barbecue already made seasoning that was in a in a container I dumped some of that in here too stirred it up tasted it I liked it okay guys all I'm going to do is put it inside of this my handy dandy new Fango Shaker cuz I like gadgets okay and I'm going to season all of this meat okay hope you can see it this is all of the uh country style ribs and the big chunks of meat that I cut off of my slabs I'mma season them up cuz they're going on the grill too they'll be appetizers snacks or whatever okay and I'mma season front and back my uh uh slabs for ribs I'll show you that sitting in the pan after it's all seasoned real quick I'm going go out there and get my grill going and it'll just marinate or sit in that until I'm ready to cook all right guys so I'll be right back all right America I'm back there it is right there y'all see that it's not heavy like I got a good even coat right here of seasoning on both my rack ribs and that other meat the uh country style ribs and the edge meat underneath okay now what I did was what I did was I slatter them down with olive oil okay so my seasons are stick I'm not going to call it a rub so my seasons are stick okay and I seasoned it once again on a good even coat good even layer and I'm going to let this sit right here on the counter until I go out there and let my food uh my uh uh fire get good and hot all right I want this to be not cold when I put it on the grill okay now let me explain a few things one no I didn't put mustard on it okay and no I didn't put a thick heavy rub on it because I'm not smoking and I'm not trying to get a bark okay I'm seasoning and I'm trying to get it to be uh uh grilled okay and uh grilled it first and then I'm going to slow low and slow Barbecue on indirect heat I'll explain that one I get outside all right guys you with me on that one okay I'm barbecuing I'm not smoking okay guys now let me uh get outside get the fire done and I'll meet y'all out there all right America we're back obviously we out here in the backyard um I already got my chimley lit and what I'm using is what you call the minion method all right minion method is uh and I'll show you the minion method is used when I want to increase my cooking time all right see my chimney lit already it's been going for about 10 15 minutes but next to it about half of my grill is already covered with charcoal all right one maybe two layers about two layers of charcoals all I'm going to do for the minion method is I'm going to take these already lit charcoal and dump them on top of this bed you see that just like this okay now I'm going crank the fire down low folks make sure y'all saw all that nice and now I'm ready to go all right I'm give it a couple minutes let my uh fire catch a little bit I'm go inside get the meat and then uh start cooking after I let me back up I need to prep my grill and I'll show you that in a second all right all right America we're back the next thing I'm going to do is use paper towel and some cooking oil and I'm going to oil down my grill all right let me show yall that this is to prevent it from sticking as bad all right paper towel cooking oil and oil down the grill just like that well I don't want to burn up a whole lot of video time I'm pretty sure y'all got the gist of this so I'm going finish up this last little one in the bottom and y'all going to have to use your imagination for the rest all right I'm sure y'all got it all right be right back all right America this is where I'm at now I'm just Browning all rounding them all for searing my ribs that one's already done just checking this one I already did all the uh small bits and pieces the country style ribs and the bits and pieces already up there I think that's good to move to indirect let take a look see that'll work for me all right guys now from this point on we going in direct all right y'all got a look at that that look good right right right right all right guys now we going indirect now we're going indirect up well I thought that was for brag that was civilian helicopter anyway y'all we're going in W and I'm going keep checking it until I uh feel like they're done maybe 2 3 hours rotating them around and I'm waiting to see the meat draw back off the bone I'll show it to you once that happens all right guys so uh stick with me all right America it's been about an hour and a half give or take take you give you a look see right there me slide you in a little closer look at that guys I keep rotating them around you can see right here how the ribs are starting to pull back I mean the uh meat pulling back off the bone that's exactly what I want okay they got good color I'm going to let them go let's put you back here I think I'm going to let them go for about another uh hour or so take a look at them and then uh figure out what I'm going to do after that point all right guys but that's going nice uh if they look like they're cooked enough after about out let me let my heat out uh then I'll start talking about sauce I'm not going to Sauce until I'm about 5 minutes out from cooking all right guys and uh here's the uh country style I don't know if y'all can see those let me drop you down so here's a country style ribs they look nice good color on them all right I'm just going to let those rest until the other ribs the big ribs get done and then uh I'll sauce them all together put them back on the grill all right guys be back soon hey America I'm back in fact let me turn this to get rid of some of this back light all right America look let me bring you up the speed these have uh cooked for about uh I'll say hour and a half to two right around 2 hours and they looking great pull back off the bone right where I want them what I did was I pulled them I wrapped them and I'll show it to you okay I've wrapped them with aluminum foil heavy duty aluminum foil and put them back on the grill I'm going to let them stay there for about I don't know uh 30 minutes and then I'll turn them another 30 minutes and then at that point I'll call it done all right as far as cookwise then what I will do is sorry about that then what I will do is take them out of the wrapper I'm sorry out of the aluminum foil let me close my grill I'll take them out of the uh aluminum foil and then uh check them I'm pretty sure they'll be done and at that point I'm going to Sauce them let it set turn them sauce them let the sauce set and we'll call it done all right guys so that's where we're at now that's the process oh some people add something inside the aluminum foil apple juice or uh whatever mop they had uh provided it was boiled in the sterile um water or something I didn't add anything I didn't want to add water cuz it doesn't taste like anything and I didn't have the apple juice so I just wrapped them and they're going to just uh uh base in their own juices all right guys all right cool all right America Here's Where We Are One rack of ribs are already unwrapped look at this oh yeah see the steam coming off of them nice bones pull back all way done just slide these over here get them out of the way taking these off you see that bend that means they're not tough nice let me turn these around so you can see how far the bones are pulled back off of the ribs look at that you see that see that bones pulled back off of that I mean that meat pulled back off of Them Bones all right guys all I'm going to do is sauce these bad boys I'mma sauce them and when I start sauce them it's going to be fast motion cuz I want to uh or double speed cuz I want to save some video time I'll let you watch me sauce this side all right hi America I'm let these bad boys sit for like 5 minutes let my sauce set under the Heat I'mma turn them and do the same thing on the back side you're not going to see that piece the next thing you'll see America is these bad boys in the house we'll be doing some cutting and some taste testing all right now princess Ginger was that good for you all right guys I'll see yall on the inside hey America all right now we back inside everything's done I got to say this first uh I use sweet baby rays straight out of the bottle cuz you don't add you don't play with sweet baby rays all right guys anyway these are done here they go bam nice you can see good color that is sauce sauce is set look at a pull back off of Them Bones woo tell me that ain't pretty all right guys so that's the way you do it from beginning to end next thing you're going to see is uh we going to cut a couple slices uh a couple ribs off do a taste test and we'll be finished all right guys so uh heyer we back now I already cut two pie two ribs off two pieces two pieces of rib off two ribs off y'all know what the hell I'm saying and two of my most precious possessions are gonna give y'all a taste test all right this is Octavia my camera woman and this is Taya my second oldest all right y'all let's swap give me a taste test let me know how there's my too there's my lovely all right she said all right all right now what I want to hear is are they tender are they cooked all the way through are they good and what they taste like good dadd of course they already through like it's see you see okay they're cooked all the way through America that is tender nice and tender meat falls off the bone nice that's real good barbecue you did just not say my barbecue tastes like barbecue all right y'all ladies tender tender it's the bomb daddy nice consistency not too uh tough it's like not too salty not too sweet not too salty is just right just right it really it's just right man y'all hear that anyway y'all that's the way you do it uh from beginning to end it's not hard does take a while okay I don't even know if y'all can see me but anyway it does take a while okay America and uh princess Ginger that's it you heard what they said that's how you do it guys find yourself a recipe do the math figure it out cook yourself something good to eat I'm sneaky peace go

Channel: Daddy Cooks

Views: 512,996

Keywords: how to grill ribs on charcoal grill, ribs on the grill, bbq spare ribs recipe, cooking spare ribs, how to cook ribs on the grill, grilling ribs, spare ribs on the grill, bbq ribs on charcoal grill, barbecue spare ribs recipe, barbecue spare ribs, how to grill ribs, how to bbq ribs, cooking pork spare ribs, spare ribs recipe, grilling spare ribs, how to barbecue ribs, how to cook spare ribs, pork spare ribs, spare ribs, spare ribs recipes, recipe for spare ribs, Daddy Cooks

Id: I6ktywgWfTg

Length: 21min 36sec (1296 seconds)

Published: Thu May 16 2013