The Secret Ingredient to BBQ Baby Back Ribs with This *Surprising* Marinade Recipe!

oh y'all just in time and no it's not cocktail time it's not this is what we call a marinade for ribs yes it is Juicy ribs fall off the bone smoked with Peach and Mesquite and a spritzing of what Crown whiskey and Sprite and it fizzled thank you I thank y'all for stopping by the barn on a glorious day a little chilly it is it is about 29 degrees out here in the shade yes it is but I'd like to thank the folks at area for sponsoring this video because I'll be looking really good and this jacket is really warm that's why I got it on there's a little breeze coming through here but the good Folks at area also have created a special spot on their website for the Kent Rollins favorite whether it be summertime wintertime or anytime they got you fixed up they do but folks let's go ahead and talk about what's really happening today and that is some baby back ribs let's give it up for the baby back come on back you become into the table for some baby back whoa yes I'm sorry Shane but I really get excited when these baby back ribs look at all my peoples here they are waiting so patiently for some ribs cletuses oh my gosh rib day is here it is now folks let's first talk about going and getting some baby back ribs at the store okay so so when you go down there and you look in there and most of them all of them are cry vac look for them ribs that ain't shiners now a lot of you been knowing shiners Diner in this case is if you can see some bone sticking through that meat you don't want to see that white bone running up there through the top because what ain't got no meat on it and I want you to show you the thickness of that rib see all this meat that's on there there is a white membrane that is on these ribs folks this has to come off I really like to do it with a spoon whether it be this end or this end and you can get right across the concave texture of that bone and peel that little outer layer of that peeling right up there that little skin and then grab it with a paper towel because a paper towel will hold on it a whole lot better than something slick they peel a whole lot better when they're really half thought out to me we're talking about patting these ribs dry because there is a little bit of moisture on there and I just want to make sure it's all off there whether you're seasoning or you're marinating I want it to be a dry surface to begin with but something that I really love to put on some ribs and it gives it such a unique flavor so let me break it out for you what are we talking about are you making a cocktail no no a meat cocktail we are a Crown peach I'm telling you folks that stuff has really got a nice flavor to it and the reason I like Sprite is what is it lemon lime I just want it to just get a good little dose of it everywhere and just rub it in really well do both sides turn him right over and then we have a shelf here it's like this remember so just pour down in there and we have just the right amount left for this one what we're going to do now is we are going to cover it with some of that good plastic crap and folks I'm going to tell you right now most the time y'all have seen me fight that stuff forever and ever in a 60 mile an hour breeze so we'll see how well it works today without a breeze you never know about this stuff it has caused me many headaches in the past it has like this one right here where is the end of it at that you start with so tell you what we're going to do everybody's thinking yep the Saran Wrap has won again if I can get my fingers hold up look at that there we go and just roll it out here where it's about long as the pan and oh my gosh this one has got one of them fancy little what you call it's on there and just run it down through there now I would like for you to let these come to room temperature before we do anything else and that's going to be probably close to 45 minutes but it's not going to be out here look at all these subjects that are laying around now you used to have to keep it beagle proof height which you could get by with but now when you have Cletus height which is seven foot right Cletus he can reach the top shelf there if he wants to well them ribs has been soaking about 30 minutes right now they have so we need to go ahead and get this fire built we do and folks like I say we're putting them on the roughneck smoker we partnered up with Hasty bait Grill companies to design a smoker that really gives you a faster smoking time and doesn't require as much wood as you would think because folks this thing when you latch it down securely tight with this latch and the bottom latch down there it is what we call airtight we're going to start with a little Fogo hardwood lump propane torch if y'all have seen me to do it so many times we're going to go ahead and put two pieces of Mesquite in here to start out with now as we're letting them cold sit really good hot and white I think I should tell you about really what I like to pair with pork and most the time I like to start off with a an oak and then add to that with what usually cherry or apple or Peach but sometimes I'll throw in a little piece of Mesquite now a lot of you love to use Hickory Hickory is not readily available here but I have used it sometimes but I really think if you're just solid Mesquite it's a little overpowering it can become so I like to just use me a mixture of Oak a little bit of Mesquite and some fruit wood of your choice let's go ahead and get them ribs uncovered and now it is time for us to add some seasoning so it can sit there and bond to that meat and I'm just using our rib rub because folks it's got a little brown sugar in it got just a little heat in it but it really brings out really the most flavor to me of any rib rub that I've used on a piece of meat and then before we turn them over folks I like to do this right here and put a wire rack up here and we're going to use a really heavy coating of this we are and we're going to let this set till that fire gets good and hot let me get this area jacket off and get down to business because we got to pull them great out of that smoker but I think while we're doing all this would be a good time for me to tell you that book tour is upon us now I'm telling you be careful and watch out because I am coming to a city near you so be sure and look at the events page on our website it will have you fixed up on when we're going and where we're going but let's get them grates out I'm going to leave one on there because folks we're going to finish them ribs a little bit over here right at the very end so we're going to leave that one but so many smokers when you go to Hanging ribs in them you off the fire about this much time you start well I'm going to tell you what folks if I can get it in there right which is right there this gives you some room to let them ribs hang which increases you about that much but still everything fits just right well we are 250 degrees Fahrenheit now we got to get to Hooks and folks I like to go down here let's just see it so you can see it this way one two three four three up and just go right in there between you you like the fourth rib too big that's my favorite well it is time to hang them up and let them get to going so we're just going to slip this and in there tell you what I'm going to lay him right there for just a minute I'm going to slip this and right under here I'm going to take this other one slip him in right over here I don't want them touching we are going to shut the lid latch it down but we got to add a little cherry wood to it about two chunks of cherry pretty good size you can see about how much we're open here and we're open about that much on the back also to try to keep this regulated at around 250 degrees now I would say probably cooking time is going to be two to two and a half hours before we wrap them and put them back over there [Music] things is looking oh so good so we're going to bring them off here in just a second and uh Spritz them a little that's a big word ain't it and sort of fancy and folks there's a lot of discrepancy going on whether you should wrap ribs in tinfoil or pink paper but you know tinfoil is really going to speed up your cooking time because you've got some reflectivity there and it's going to hold your juices in better off that reel but others we're going to wrap in pink paper now that's going to sort of slow down their cooking process just a little because there's no reflectivity and some of that broth is actually going to leak through and drip out so we're going to do one way one the other but hey let's get us some Spritz and mixing we do yard work now yes so we're going to do some spritzing so you still had six ounces of that soda pop left right so we're going to pour it right in here wait what it is a prayer guard Spritz or something it ain't had nothing in it but hot water and Sprite and some crowned Peach now don't use it later for the weeds that's right mixed up so we're going to add a little bit back in there let me get this back on there I've never used one of these Jewels here so we'll set it right there I'll meet you all over here oh Sam's going with me we're just going to go ahead so let me get me some gloves on because I got a feeling them could be hot and I want you to look at that good color that we got there okay we'll see what happens here like I say never you oh my gosh something is happening it is so we're rolling over here just a little and make sure we get some on the back side thin just like a Christmas present it is wrap it up seal it up good and tight oh that does smell good both ends thank you we're going to get this grate back the second one on there shut the lid let the happiness commence again we're going to make sure that that gets up to 250 because it's been holding consistent at 250 ever since we started at an hour and a half I want you to check that one in the tin foil because he remember is going to finish faster than the other one and I always just like to do the beam test when you can take them ribs and you just bend them a little and if that cracks up there and that bone tries to jump out hitting in eyeball you was about ready to come off there yes [Music] [Applause] [Music] thank you [Laughter] [Music] thank you [Music] well the 10-4 ribs come off first just like I told you they would at about two hours and I don't know maybe 20 minutes at the most and you've seen this when we bended them there they just cracked a little bit that's why you know them ribs are tender so we took them off so they wouldn't overcook and finish cooking them in the pink paper which took about another 40 minutes and then set them back over there on the hot side of the fire open that fire up a little to where we could have some flame and we got our spritz-o-matic whiskey machine we're going to finish up cooking them about 10 minutes there and I like to do it once when we put them on there and then give it about five minutes and do it again let's cut this one this was the tinfoil rib and folks this thing is falling apart tender as it can be I'm gonna have one more bite I'm interested to see the difference hmm it don't you don't have to pull it off the bone but it don't hardly fall off the bone unless you go to cutting on it so good they are let me cut this one and that's the pink paper uh-huh if I can get around that bone and you can see Smoke Ring wise I'd say they were very similar I would just have to pull just a little not much might have could have stayed on the fire another 15 minutes but um like I said the tin foil there is going to lock in so much more moisture that's going to reabsorb and reabsorb through there and make a steaming effect and I do think that maybe so these ribs got a little more moisture in them but I really like the way that these ribs finish they sort of got a Barky crust to them and make you want to do I got a little being in it for the rib over here just keep going and rocking it and [Music] go back and just go ahead and let's clean this bone up but I get that peachy flavor that it sort of brings about but that cherry wood that was in there mixed with a Mesquite and Oak it just sort of just folds over that oh so gently and easy well we thank you so much for tuning in it means so much to me and Shannon it does be sure and give us a like and also leave us a comment down there and share the video with friends and neighbors but it always is with great honor pride and privilege that I tip my hat to all our service men and women and all the veterans who have kept that old flag of flying back there we commend you all we do like to thank the folks at Ariat for sponsoring this video be sure and check out their website to find our favorites down there below well the rest of you come on in here get up close come on I'll tell you what I'm gonna do I'm gonna hug you with a real bent hand I'm Gonna Leave a greasy footprint right on the back of some ribs God bless you each and every one and I'll see you down the Crown Royal ribs so good train [Music] big for always helping thank you little Mage Lulu here you go sugar thank you for helping out I don't know where Cletus and Duke are knocking and it fizzle there it goes so we have a spritzel we do the parts we do for tuning in and watching it means the world [Music] might have been a feeling a lot of people out here paying attention this morning I mean when we did the cast iron video there wasn't nobody out here but when you mentioned meat they all show up

Channel: Cowboy Kent Rollins

Views: 284,973

Keywords: pork, ribs, bbq, pork recipe, smoked ribs, how to smoke ribs in a smoker, baby back ribs, baby back ribs smoker, how to cook ribs on the grill, smoked pork ribs, smoking baby back ribs, smoked baby back ribs recipe, ribs recipe, cowboy kent rollins ribs, cowboy kent rollins, kent rollins, kent rollins ribs, bbq baby back ribs recipe, bbq ribs, barbeque rice recipe, barbeque baby back ribs, bbq baby back ribs, bbq pork, bbq pork recipe, Super Bowl Recipe

Id: J7sIkmlXbus

Length: 15min 53sec (953 seconds)

Published: Wed Mar 22 2023