The BEST Smoked Ribs Method! | NOT 3-2-1 !

hey guys welcome back to bad news barbecue I'm Zach and today I'm going to show you the proper way to smoke spareribs check it out [Music] [Applause] [Music] [Applause] [Music] okay guys so what we have today is some st. louis-style pork spareribs I picked up from the grocery store I want to make a disc disclaimer right now so everybody knows that this is not three two one ribs okay this is a much better way of cooking ribs in my opinion then three two one the three two one method is very popular and I understand why it's super easy you know three hours smoked two hours wrapped one-hour sauce or whatever it is the problem with three two one ribs that I found that I don't like is that they are fall-off-the-bone tender but a little bit too much you know I want my ribs to have a little bit of bite to them I don't want to just take a bite and the whole thing comes flying off the bone and six hours is makes them a little bit mushy so today our cook is gonna take us about four and a half hours total same type of method as three two one ribs but we're not gonna do it as long and we're gonna do it at a little bit of a higher temperature so if you do three to one ribs good for you but that's not what we're doing today so yeah okay so it's gonna be really simple what we do today the first thing that we're gonna do is I'm gonna bring you guys in a little bit closer right now and I'm gonna show you how I'm gonna trim up these ribs and you know everybody always takes off the membrane it's a lot of work pain in the ass I don't want to mess with it we're just gonna kind of cut some lines into it and we're gonna call it good because in my opinion I don't really notice the difference when you take off the membrane or you don't so we're not going to this is just backyard cooking it's not a competition let's not get crazy okay so I'm bring you guys in closer and show you how we're gonna season up and trim these ribs okay so we have our ribs here and on the back of it it's got this big chunk that's hanging off we're just gonna take our knife we're gonna get rid of that so the back is all nice and flat don't throw this away this is good we're gonna cook this too it's not a very thick piece but we're gonna cook it someone will eat it I'll eat it okay so like I was saying we've got the membrane on these ribs all right now the way to take it off is to get a paper towel and grab it and rip it off but if you're unlucky like me you're gonna spend 20 minutes trying to tear little pieces off and that's just it's really not something that I want to do so I'm just going to take my knife and I'm just gonna cut lines through the membrane like this actually saw this from mad scientist BBQ and I've been doing it ever since and I think it works great so that's all you gonna do we're just gonna score the membrane side of the ribs the bone side is where the membranes at now that's all the trimming we're gonna do sometimes you'll get these spare ribs and they'll have a big chunk of meat on top this one's already been trimmed off for us so we don't need to worry about that next thing we're going to do our seasoning madness barbecue rub use whatever rub you like I really like this rub sugar free and it gives a really really good color to whatever you're putting it on sometimes I like to use a binder when I'm doing ribs but I think this is gonna stick just fine want to make sure we completely cover it when I do use a binder on pork I like to use mustard I don't know why can't really taste the mustard but I like to pretend that I can and that's why I use it and we're gonna do the side seat leave it on this side we didn't even see that got this chunk of meat right here we're gonna cut that off as well don't need that don't want that there's some fat here not really worried about it like I said it's not a competition alright and we're gonna hit this side make sure we cover it completely and it's gonna be really really pretty alright just Pat it in there now I see guys on these YouTube videos all the time they're going they're rubbing the seasoning in and then they take their hand away and there's a giant clumps of seasoning all over the place and it drives me crazy just Pat your seasoning then don't do this because it just it drives me crazy do it if you want I don't care but this is the proper way to do it just Pat your seasoning in okay that's all the prep that we're gonna do for that alright so that's all we're gonna do to the ribs that's it simple coating of seasoning and then we're gonna throw them on the smoker so our smoker is set to 275 degrees we're gonna put these ribs on there for two hours at that temperature and then after two hours we're gonna come back we're gonna wrap it up throw some goodies in there and then you'll well you'll see what we do at that time right now we're just going to throw them on the smoker at 275 degrees for two hours all right smokers fired up I'm just gonna lay them right in the middle just like that and let the smoker do its job we'll check back in two hours all right guys it's been two hours our ribs have been on at 275 degrees I'm gonna take them off the smoker and bring them over here and place them on this heavy-duty foil that I've got laid out okay so as you can see our ribs are looking really good we didn't spritz it all we've just been letting them sit on there just like this now backside looks great there's that color on there phenomenal so I've got three little pieces of butter laid down on our foil I'm also gonna put on there some honey and then we're gonna put our ribs face down right on top of it now other things you can put on there you want to put some apple juice to add a little bit of liquid extra moisture you can do that apple cider vinegar you're into that kind of thing you can put that on there but we're going to keep it simple we're just going to do it like this we're gonna add a little bit more of our barbecue rub to the bottom and on top of our ribs and all we're gonna do is flip this over put our ribs right on top of the butter and the honey and wrap them up like this now you want a double wrap the ribs because they have the bones so it can poke through and you'll lose all your juices so just double wrap them just to be safe just like that now like I said these have been on there for two hours they've got plenty of smoke to them already now it's all about getting them tender so we're gonna take them back on the grill and they're gonna be going on there with that the butter side on top so that way it drips down onto the rest of the meat so we got the butter and honey side on top and we're going to get it back on the grill for another two hours at 275 degrees okay guys it's been two hours since we wrapped and put our ribs back on the smoker at 275 degrees so that is a total of four hours that we've been cooking these ribs at 275 I'm gonna grab them off the smoker bring them over here and we're gonna do our last and final step before these things are ready all right we are gonna get these unwrapped completely look oh my goodness look at that look pull back on the bone that's what you're looking for it's very hot I got to get it flipped over that's really hot quick quick quick okay yeah that's hot okay last thing we got to do is we are going to sauce these and today we are going to use mad moves barbecue sauce now this is the final step we're gonna put the sauce on the ribs like so all right and then I've got a basting brush we're just going to brush the sauce all the way around just like that okay beautiful man those look good alright last thing that we're gonna do we're gonna put them back on the smoker 275 degrees just like this we're not gonna wrap them back up we want that sauce to get nice and sticky and tacky so we're just gonna throw them back on the smoker with out the foil and then let them go for 30 more minutes and they're gonna be ready to eat did you take my glove and chew it you did there goes the walk of shame all right well I have one glove left all right guys we're back we've got our ribs off the smoker they look absolutely perfect I'm gonna get it closer in a shot of it right now so you can see how that sauce set while it was back on the smoker I actually left it on there for maybe only about 15-20 minutes it was starting to look good at that point so I decided just to take him off so yeah bring guys in for a close-up and then we're gonna get into it all right last thing we have to do right now is just get in here and try to cut a good piece I can never cut a good rib but I mean just look at that color has absolutely beautiful sauce is sticky it's gonna be amazing let's see if we can get it all right all right from the middle all right we did it look at that beautiful smoke ring right here looks good alright last thing we have to do here is taste it but first let's recap on what we did now we started off with our st. louis-cut spare pork ribs we season them up real good with some madness BBQ rub and then we threw them on the smoker at 275 degrees completely naked for two hours then we took them off wrapped him in some foil with some honey and butter and with your own back on the smoker for another two hours after those two hours were up we brought them back out one more time through some of that barbecue sauce on them and then let them go on for another 15 minutes at 275 and that's where we're at right now so the last thing we're gonna do take the bite mmm perfect perfect bite and get that close for you to see that's what you want alright guys there you have it hey if you liked what we did today check us out on Instagram and Facebook at mad Moose bvq if you want to try some of our rub or sauces go to WWE BQ comm we've got our new bourbon peach habanero sauce coming out within like a week of today it shipped today so I'm hoping it's gonna be here by the end of the week I'm super excited for that it's gonna be fantastic make sure you go and try it out thanks for joining us today make sure you hit that subscribe hit that notification bell and check us out next time [Music]

Channel: MAD MOOSE BBQ

Views: 144,885

Rating: 4.7602878 out of 5

Keywords: spare ribs, bbq, traeger, bbqrecipes, smoked ribs, bbq ribs, how to bbq ribs, how to smoke ribs

Id: BeUlo3Nq9Eg

Length: 14min 10sec (850 seconds)

Published: Wed Feb 26 2020