Smoked Pork Ribs - St. Louis Style

[Music] hi Pitt massage welcome to another episode today we'll be smoking these st. louis-style ribs it's going to be delicious [Music] I already fired up the commodity of Big Joe and now we're going to set it up for indirect heat so we can start smoking our four ribs I put in the deflector plates before we're going to add the second deflector plate we're going to add a little bit of smoked wood [Music] I do like a little bit of Apple for my ribs we got these nice apple chunks one of these chunks will be more than enough for our pork ribs put in the second deflector plate put in the grill bears [Music] we can start to prepare our ribs let's set these ribs aside and take one of these big sheet of thin foil put the ribs on and this will just make for easy seasoning we're going to put a little bit of olive oil on the ribs and these are beautiful st. louis-style cut ribs but also look at the way that they've been cut they're absolutely beautiful and on the bottom side before we put our all on we want to get our membrane off so what we're going to do is put a blunt knife in between the membrane and the bone and then just follow the bone along while lifting up that membrane slowly trying to not make it break and then we can work put our finger underneath there we go there we go and that will put some olive oil on this as well [Music] who decides as well of course I'm going to use my new barbecue ruff the superlicious barbecue rub we're going to sprinkle that on from a height I'm going to make sure that we get a good dose of this rough on our ribs I'm going to press it so that we're sure that the oil catches all the rough and you can see that from dry it's going directly to a little bit of moist and this will this means that the rub is sticking to the meat and as we have a really thick cut pork ribs we're going to add a little bit of that rough on the side as well look at that look at the color it's absolutely beautiful the rub works really well on ribs and it's a beautiful cut of ribs so let's put it on the smoker [Music] look at that the second one all done let's put her on the smoker as well look at this guy's this is why you need a Big Joe [Music] the ribs have been on for an hour let's take a look at them Wow look at the color it's beautiful you can clearly see the bright orange of the soup Alicia barbecue rub now we're going to wrap them in foil put it on a little bit of cane sugar some butter and apple cider vinegar so we'll sprinkle on the skate sugar and I'm just gonna eyeball it but I would say this is around five tablespoons now we're going to add three lumps of butter now we're going to add a little splash of apple cider vinegar and that's around 25 milliliters close up the tinfoil there we go and we have a good seal now they can go back on the grill one and two and we'll let these go for another two hours and I will check them then open up the tinfoil have a closer look see if we get that food away from the bone it's been three hours and let's take a look to see if these rips are done carefully take them off the grill because they're really hot let's open them up Wow look at the juices it's like opening a birthday present a nice pull away from the bone look at that gorgeous let's put this back on the grill [Music] gorgeous now of course we want to capture these juices that are left in the tinfoil [Music] you absolutely do not want to dispose of it because it's going to be a barbecue sauce now the other rib [Applause] look at that go put this back on the grill as well [Music] now we'll close the lid I like the outside dry up a little bit look at the beautiful lazy nice-looking sauce that we've already created but we need to do a taste test first so that we know what we need to add to this sauce to make it even better so what we need to do before we can start boiling it down a delay of the bushes to sauce and I'm adding three tablespoons I'm also adding three tablespoons of balsamic vinegar some Tabasco habanero hot sauce we're just gonna let that simmer I will do that on my stove right here I'm gonna let it reduce of course it's variates the amount of juices that you will get pair it but I'm gonna add about half a cup of tomato ketchup but you really got an eyeball it we're just gonna add a half a cup of ketchup that's a good base to start for and I'm also gonna add some honey and it's about a quarter cup of honey my sauce is done tick it off look at what we created as you can see there's a lot of fat on top of this sauce which giving it a beautiful shine I won't eat it like this but brushing it on to your ribs is gonna taste delicious so we'll open up the grill now look the rips head turn nice and dry on the outside and we can start brushing on our sauce [Music] so we'll close the lid again and we're going to give it some time to let the sauce stick to the ribs Wow and for the last time we're going to brush it on some of that sauce and I've been brushing this on for three times now but you can do this as many times as you want I just want to create it enough of that sauce layer on top to get these really nice sticky ribs are you ready to take the superlicious rips off the barbecue well I am look at them look at the color then darken up real nice [Music] Wow I could actually hear a little bit of sisal coming from the sugars that are caramelizing at this point [Music] clean off the bone and this is absolutely as tender as can be so let's slice into it [Music] how'd you see this juices are running out absolutely super tender super juicy of course now I have to do the taste test I'm gonna take a little bite out of this Wow what I really like about these ribs are how juicy they turn out to be we only expose them to smoke for around an hour mmm let it turn out so great still have the beautiful smoke ring well I hope you guys enjoyed the video give me a big thumbs up leave me your comment down below and see you guys next time until then it's mark [Music]

Channel: Pitmaster X

Views: 182,049

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Id: Li2PjfK6blY

Length: 11min 2sec (662 seconds)

Published: Fri Mar 23 2018