Father's Day Smoked Ribs

What's good, everybody, and welcome back to my channel, Smokin' and Grillin' with me, A.B. You see these ribs, you've seen that thumbnail. Okay, so the first thing I'm going to do is I'm getting ready to load my pellet grill. Okay, so now what we're going to do is power up. It's already set at 275. That's what we want. Then we go to actual. It's at 76 degrees. Once it come up to temp, then we put them in. Okay, so look, I got my pellet grill. It's coming up to temp, right? So I'm going to go ahead, take my knife. Look, I got two racks right here, you know, set up. So what I'm going to do is, you see this right here? We want to go ahead and make just a little bit of trim. Remember, folks, it's not no competition. What we're doing is we're getting ready for Father's Day. You know what I mean? This is all about that backyard, you know, that backyard trim. You know what I mean? Just having some fun, hanging out with family. You know what I mean? Even though it's Father's Day, more than likely, some of us men will be on their grill, right? Now, I'm going to do two things, folks. We all hear about peeling this membrane off, right? Listen, if you making a lot of ribs, I can tell you from experience, trust me when I tell you, because if you look at some of my past videos, I talk about, you know, taking the membrane off. It might be chewy and all that. Look, now I know when you cook them, you know what I mean, and they cook down from the bottom, what I am going to do is I'm going to score them so that that way some heat can get in there and my rub can penetrate and get down into the meat. And if you do it that way and they cook properly, listen, there's none of that chewy. Most people eating ribs like that and they don't even know the membrane is on. And on this one right here, I'm going to go ahead and take the membrane off. So, we kind of like going to just do it two ways. I'm going to taste both of them and I'll let you guys know what I think. Now, we talked about score. This is the one I'm going to score, right? So, I'm going to just go ahead and just make these little lines like this, right? Because we want to get some flavor in the inside. And I can tell you by leaving the membrane on, it does make, it changes the integrity and keeps it really, really strong, stronger. You know what I mean? So, some of you guys like that fall off the bone, but if you leave that rib, you leave that membrane on there and you score it like this, it kind of like stays together. You know, it helps it. Just like you see, you can just make yourself a series of cuts like that and we good. And on this one over here, I'm going to go ahead and I'm going to peel this one off. Okay, so look, what I did was, I got myself a spoon. Obviously, it's a tablespoon, but I'm going to work with the back part of it, right? When you're doing the membrane, I like to just stick it in here like this and I kind of like just work with it until I can get it underneath that membrane, right? Then when I get it, I kind of like just roll it, you know, just to make it, you know, so it's loose. You know what I mean? Now that that's done, I'll take my finger and I go under here just to start to get it to rise. Now you want to go ahead and get yourself a paper towel. But look, this right here is going to be super slippery, right? So take a paper towel, grab it like this, grab it. It'll give you some grip. If you need to reposition that, grab it some more. Let me move my spoon out of the way. We're going to grab it like this and we're just going to hold it. We don't want to tear up the ribs and then we'll just pull it right on like that. And guess what, folks? Since we're on camera, it went ahead and tore all in one piece. Okay, so we're done there. We scored the membrane on one and the other one, we went ahead and removed it, right? Since we got them already upside down, I'm going to go ahead and take my seasoning, right? Now look, you guys use your favorite seasoning. Look, it's your backyard Father's Day cooking, so you use whatever you like. Now, I want to talk about this. Normally, I use a binder, but just right here, these are nice and we're going to go ahead and get out like that. I'm going to start from this way and I'm going to work my way down, right? So here we go. And then I want you guys to pay attention to how heavy I put it on because this is what we want. So let's go ahead and do it like this. Look at that, folks. Okay, so let's hurry up and get these on. I'm going to start right here, right? I'm going to go ahead and put these in here and I want you to notice something. Look at what I do. I take both one hand on each side, right? And I kind of like compact it just like this because the way you put them down is the way they're going to cook. So if you don't want that little bend sometime we get, that's because you placed them and they're not just quite square. So we do that just like that and we grab our next one and we put it here. Also, I want you to notice that I didn't stick them. Look, if this is the center, look at how much is exposed because this is the hotter side of my grill, right? Now we will look at them after one hour, right? Remember we had 275. Okay, look, it's been one hour. I haven't looked at it. Now I'm going to look at it. You can see, you see right here, I'd run my finger across this. You can see the bark is starting to set. This is coming out. Look at that color. Real nice. That's from that rub. Now what I got is a little apple cider vinegar. I did one part and one part, right? So I'll just do that like this just to keep it a little bit on the moist side. I like what I'm seeing. I know that I'm starting to moisten up my bark, but that's okay. But look at this right here. I talked about earlier, I was going to flip them around, but I like the way it's working right here. I'm going to leave them alone. We're going to close this so we can get our temperature back up. We're going to set a timer for another hour and then we're going to come back and then I'm going to show you where we're going to make some magic, folks. Okay, let's take a look at them. Look, oh yeah, this is nice. Look at that. They're sweating good. You see this right here? That tells me they're cooking right. Starting to get a little pull back on this side. Oh yeah, this right here is fire, folks. Now let's go ahead and take these off. Okay, before I pull my ribs off, right, what I want to do is I'm just going to go ahead and cut me a couple of, we'll just call this a couple of slices. Check it out. We just put it here of butter, right? Oh, this is good, right? I'm going to set that off to the side. I'm going to get my hand. Let's see if I can get this to just put a little brown sugar over just like this. Oh, this is going to be good right here. Now what I'm going to do is I'm going to go, I'm going to pull my ribs off and when I do, I'm going to put the meat side down. Now, some guys put the honey right here. You can do that too, but I'm going to go ahead and leave it just like that. Okay, so we got our butter down, brown sugar. I'm going to go ahead and just put it just like that. The butter is going to melt. Tell me what you guys think. Just your mind should be sending that signal to you. Listen, and I'm thinking about that flavor from them Kingsford pellets. You know what I mean? Now I'm going to go ahead. I'm going to just do like this because I'm going to put some liquid in there, right? We just don't want it to run out. So let me lift it up like this. Okay, and today's liquid I'm going to be using, I'm going to be using a little apple juice, right? So I'll just pour it just a little bit because we want it to steam inside of this. And this is what's going to get us tender folks. This is all we need. That was just for good measure. Now what we want to do is we just want to close it, right? Now, because we got bones out there. You see that little tear and this is heavy duty. That's me being heavy handed. So we want to put it over here like this. And now we come back and we make a double. We want to keep everything in the inside, just like you see. I'm going to go ahead and do the other rack. Once I'm done with that, we're going to put them back in there. We're going to leave it at 275 and we're going to let it just like heat inside this pack for about one hour. Okay, so look, it's been an hour. Actually, it's been an hour and 10 minutes, right? They've been in foil. So let's just go ahead and take a look and see where we at right now. Oh, look at that right there. It looks incredible. Now I want to take something like my instant read and I'm going to take it and I'm going to just drop it. Oh yeah, they're ready. This right now is reading 200 degrees. I'm good with that. I would have liked it had been around 195. So what I'm going to do is let's make some room. I'll put this over here. I got a pan, right? I'm going to take them, let all of that run off of there. Look at that color. Oh my goodness, folks. Now we're just going to go ahead and put it right here. Now let me get the other one. Let's get it open and then we're going to put some of that magic barbecue sauce on it and then we're going to make it happen. Okay, so look, you see what we got, right? Got both of them unwrapped. This is my barbecue sauce. You guys use your favorite barbecue sauce, right? You just want to take some and you just want to go ahead and brush it on here like this. Okay, so look, it's only been in here for about 15 minutes with the barbecue sauce on it, right? So you guys take a look at that right there. Let me pull this out right here. I want to make sure y'all can see that. Okay, so look at this right here. These are some ribs, folks. Let's go ahead and put this on this board. I know y'all loving that board too. All right, let me get my hands clean. Let me get my slicer and we're going to go ahead and cut us some. Okay, so look, just cut those. My mouth is watering and again, you know the slogan on this channel is, listen, we're not going to over talk it, right? I'm going to get in here and I think I'm going to take this one right here because this one right here is calling my name. You guys can look. You can see that smoke ring. You see that barbecue. But look, that smoke ring, what that say? That say Father's Day, folks, and that say Kingsford. Hey, let's get down. Okay, I don't know if you guys can see it on my face, but this right here is fire. You know what, that barbecue sauce, and I tell you guys, use the barbecue sauce that you like. That's just like another notch in your belt to make sure, that ensures that it's going to be, you know, super nice, right? But the flavor, you can taste the wood all the way, the pellets, you can taste it all the way through, all the way down to the bone. Hey, with that being said, you know this is the channel that ain't going to over talk it. So listen, if you're new to my channel, let me just take this time to say, hey, thank you for watching this video. Don't forget to hit that like, subscribe and ring that bell, right? That way you guys can be notified anytime I drop any of these fire recipes like this. And with that being said, I'm out of here, you guys. Peace.