The BEST Smoked Ribs | How To Smoke Ribs | Pit Boss Austin XL

if you like fall off the bone smoked barbecue ribs and you were in the right place i'm going to show you exactly how i made these from start to finish no bs let's go what's up you guys welcome back to the channel my name is nick and in today's video we are going to be smoking these ribs so the first thing we are going to do today is we are going to trim up our ribs so as you see here there's this there's a little flap that kind of is up here we're going to go ahead and cut that off i kind of like to make a little incision then you can square it off just like this now this doesn't need to be scrap you can go ahead and put that right on your smoker if you want and smoke that i just like to square these up real nice so that they look pretty you can see that this is a nice straight edge and these ribs look really nice up until you get to this end so what i'm going to do is i'm going to go ahead and i'm going to find one of my bones i'm going to go ahead and i'm just going to take and just cut off right here just so that these are trimmed up really nice all right so now you can see that we got this trimmed up really nice it looks a lot more square so now that we have our rack of ribs nice and square how we wanted we're going to take some of the a little bit of the fat off of the top some of the stuff that's not going to render down like the silver skin and some of this hard fat this nice little fat marbling in here will be beautiful but some of this fat on here is a little bit too much excess and then on the back i'm going to peel off this membrane right here we're going to trim up some of this stuff right here and then we'll be ready to start seasoning so starting off with some of this fat up here you'll be able to tell some of the stuff you could pick up with your hand and if it starts to peel up like this you know it's going to be a little bit too much fat on there you want to get rid of this because it's not going to really render down when you cook and you're probably going to get a really bad bite be a bite of a lot of fat fat is good we like fat but some of this fat is just too much so we just want to keep picking this up trimming it down until it's right where we want it to be and just a little pro tip if you leave your ribs out for a while and then try to trim them up you're gonna have a lot harder time cutting into this fat fat cuts the best when it's cold you could even go ahead and throw it inside of your freezer for just a little bit that'd make it a lot easier this is what it should look like this looks perfect and good to me i don't want to take all the fat off i just want to get some of those really thick parts of that so now we're going to go ahead and flip this over to the back side all this stuff is excess you don't want this on there it's gonna be some bad bites if you get this it'll be kind of wristly and you want your ribs to be fall off the bone juicy tender meat you don't want any of this extra fat on there go across the top and peel off what you can without getting into the meat once you start cutting into the meat you know you're getting a little bit too low you could tell if it's going to be a problem if you go to pick it up and it's kind of just peeling off we're going to go ahead now and peel off remembering i just stick a butter knife just find one of the bones just follow it back just kind of taking peel you got to find a little piece that you can grab on to i'm just going to take them just peel that back as you can see it peeled off right here but we still got a little bit of a strip on top so if you find that it's coming off in different sections just go ahead and make sure you get it all off okay so now we have the front of our ribs trim the back of our ribs from we peeled off that membrane it didn't turn out 100 perfect for me you can see there's still a couple spots to have it on there i'm not really concerned about all that it's mostly off it's going to make for a lot more tender of a bite now it is time to season up these ribs so what i'm doing today is i'm going to be using a yellow mustard as a binder just going to do a little line of yellow mustard spread it around in there then i'm going to be starting out with the base layer of some of this all-purpose seasoning basically with ribs your first layer salt pepper you can just leave it at that if you want you don't even need to put on the garlic but most people i see just use some sort of salt pepper garlic they call it spg so we're going to start off the base layer of that then we're going to be moving on to this killer hogs barbecue rub i absolutely love this rub you can make your own rub at home if you want it just has a lot of paprika brown sugar different seasonings like that incorporated but i like supporting the barbecue guys that i like i'll leave a link in the description for this if you want it's i love it on ribs i put it on my salmon i put it on a lot of different things so let's go ahead and squirt on a little bit of this mustard and what we're looking for is just kind of a nice little line we don't need anything crazy and we're just going to rub this on and you just want to make sure that everything gets covered by a little bit of mustard you're not going to taste this what this is doing is this is lathering up these ribs so that way when you put your seasoning on it sticks if you don't want to put on any kind of binder what you're going to do is apply your seasoning let it sit on that side for about 30 minutes for it to soak into the meat then you can flip it over so after you have your binder on there if you're choosing to use one go ahead and put on your first layer of salt pepper garlic we just want it to get nice and coated about a medium coat nothing nothing super crazy and that's how i like it to look after you have that on you're going to be good to put on your next rub now for this i really like to coat it on because this is what's going to give the color to your barbecue this is going to give it that nice mahogany red color that you want on your ribs it's going to be absolutely amazing so i'm going to put this on heavy so now that we have the backside season we're going to go ahead and flip it over to our front side get the top and then we're also going to get our edges so we're gonna flip this over and as you see some of that falls off that's some of the excess because i went out pretty heavy that means that i have on everything that i need on there now if you're doing this like some sort of barbarian like me and not using barbecue gloves at this point you should probably wash your hand a little bit before you start again so i'm gonna do that i like to season the back side first that way when i flip it over to the front i don't have to put the front on to the bottom once it's seasoned because the top part is what's going to be pretty you're going to serve it to your guests or to your family this way so i don't like to flip the top side onto the bottom so go ahead and take and put some mustard on there going to put a little bit more on this side because we got to get our edges now there's no right or wrong way to do this you just spread it around go ahead and make sure you get your sides really nice and good with that mustard too some of your rub sticks on there all right so now that we have this good and lathered up we're going to start out again with our base layer of this all purpose seasonings our salt pepper garlic let's go and give it a go and make sure that we can get our sides now that we got our salt pepper garlic on there we're going to go ahead and come back with our killer hogs barbecue rub we're just going to get that nice coat on there going all the way across then we're also going to season up our sides make sure your sides get nice and hit up i like to kind of just keep my hand there and i just kind of rub it on the side i just kind of keep hitting it into the side as you can see those sides get nice and coated now we are completely done with the seasoning portion this is all seasoned up and ready to go so the next thing we are going to do fire up our pit once up temp we'll go ahead and put it on and we'll get barbecuing i already have my smoker started i had some pellets in here for my last cook but we're going to add more right now just so that we have enough for the full four hours or so that it should take to finish this today i'm using hickory and cherry a mixture of the two together i think it's really amazing for ribs the hickory gives it that deep smoky flavor but that cherry wood gives it a little bit of that sweet when you mix the two of them together just leaves an amazing smoke flavor leaves a beautiful pinkish reddish smoke ring around the ribs and i think this is going to be amazing go ahead and load this up now and i'll throw the ribs you on to make sure that after you get these in here you mix them up i could be fancy and buy like a mixing bucket or something but this is backyard barbecue i don't have time for that just stick your hands in into your hopper and disturb together good enough for me go ahead and leave that in there and that's that's good all right now that we got our rack of ribs we're just gonna go ahead and throw it on there just take your rack and set it on on the grates i always put the meat side up then just kind of scrunch them together how you want them to cook however you put these on here is however it's going to cook so bunch up them bones together real nice and put them on there and then we're going to let these sit here and smoke i am going to push these a little bit back actually [Music] i have my smoker set at 250 degrees i'm going to let the ribs sit there for a few hours absorb all that smoke and i'll go ahead and check them every 30 minutes just to make sure it's not drying out and then i'll show you what we do next we're going to go ahead and check our ribs and see if they need to spritz [Music] they look a little dry so i'm going to go ahead and spray them down what i have here is just some apple cider nothing else i'm just going to spray it down with it our ribs ready to come off we're going to get them up a smoker and then wrap them up now that our ribs are done we are going to take them off put them back on our platter we're going to take them inside wrap them up in tin full we're gonna drop down a little bit of butter brown sugar and honey it's gonna add a lot of flavor it's gonna make them great so we already have all of our ingredients inside of our foil we're just gonna put this down inside of there now what i like to do is i like to take this get it on there and we're going meat side down that way all the stuff that's on there gets sucked into those ribs and they're really really nice i use like six or seven pieces of just normal aluminum foil if you have heavy duty foil you can get away with just using two you want to make sure you have a lot of foil that way it doesn't get punctured at all if it gets punctured all that juice is going to spill out on your smoker the ribs won't be as tender and you'll have a big mess on your hands so the way that i like to fold it over is folding one side first then fold in this side then we are going to take our ends we are going to fold our ends in now we have our little rib package just like this go ahead and set these bad boys right in here now we just get it shut down we're going to check it in about 45 minutes we want to make sure that the temperature is around 202 204 206 somewhere in that range and that'll be time to glaze we're back at our smoker now i'm going to go ahead and check the internal temperature so we're going to open up our foil pack once we get it open we have a lot of nice disintegration going on so my guess is that we're done this is super tender yep and we're hitting 203 205 that's right where we want it to be so i'm going to pull it off i'm going to check the other one and see if it's good or not but what i'm going to do is pull this off right now and then we're going to get a glaze so now that our ribs are done we pull them off we're gonna let them rest for about five to ten minutes we're gonna make our glaze right now glaze done put them back on the smoker and then they'll be ready to eat for our glaze today we're just gonna be using some sweet baby rays and a little bit of this apple cider that i have i think the two of them together are going to be great mixed up and we're good to go so now it's time to glaze up these ribs we're going to open up our foil pack they've been resting for about five to ten minutes you can see that it has some really great disintegration we're just gonna kind of pick up on these bones and then let these drain off a little bit we're gonna go ahead and glaze this on now we're gonna get some of this sauce on here we're glazing don't forget those bones clays up those bones too make them look real nice and pretty let these go like this then we're just going to take we're going to put them out onto here dispose of this now if you guys can see this has some really great barbecue flavor on it i'm going to go ahead and i'm going to get a little bit more of this rub on here not a whole lot just a little bit put this glaze on just to give it a little bit of that mahogany color and we're just going to go ahead and paint this glaze on this is going to go back on the smoker for another 15-20 minutes just until this gets caramelized on here real nice and we'll be good to go we're gonna go ahead and put these ribs back on now that they're glazed just for about 15 to 20 minutes so that glaze tacks out real nice let's go ahead and get these ribs back on [Music] all right so now our ribs are done glazing we are gonna go ahead and pull them off of our smoker and get them inside cut these bad boys open and get to eat our ribs are finally done and they look absolutely amazing so i'm gonna cut into these ribs but before i do i want to just give you a quick recap on what it was that we did today we start out by trimming up our ribs getting rid of any of that excess fat pull off the membrane get whatever binder on there that you're going to use i use mustard your salt pepper garlic whatever kind of barbecue rub you use fill up your hopper i use hickory and cherry lay down those ribs spritz them about every 30 minutes if they're dry get them down in your tin foil whatever you want to use i use butter brown sugar and honey put them back on the grill for about 45 minutes make sure the internal temp is right glaze them up lather them up back on there for about another 15 20 minutes just until that glaze tacks up really nicely and then you have a finished product that looks just like this wow look at that so now the moment that you patiently been waiting for we're going to cut into these ribs let's go all right now that what you guys have all been waiting for i'm going to take a bite oh my gosh these ribs literally could not be more perfect look at how that bite was it's so juicy it's so tender but it's not mushy doesn't just fall apart it'll come clean right off the bone if you peel it look at that wow thank you guys so much for watching if you have enjoyed this video be sure to subscribe to this channel hit the notification bell that way you get a notification every single time we post a new video and as always guys i hope you have a great day or night or whatever time it is when you're watching and i'll see you in the next video

Channel: Food With Nick

Views: 41,856

Rating: 4.8892508 out of 5

Keywords: bbq ribs, smoked rib, smoked ribs, st. louis style ribs, st. louis ribs, killer hogs bbq, pit boss, pit boss austin xl

Id: bvm1U-TfQX8

Length: 14min 48sec (888 seconds)

Published: Sat Nov 21 2020