The REAL Secret to Perfect BBQ Ribs

[Music] welcome back folks listen this is week four of get your grill on listen this is number four of a five-part series right this is in partnership with Walmart and myself to get you guys ready for the griller season and to be specific we going to get you ready for that Memorial Day okay so look let's go over some of these ingredients right here now you guys can see I got dry ingredients I got my barbecue sauce right here now I'm going start right here listen I want to show you guys look this is my favorite quick go-to Cheetos mac and cheese listen you're talking about bold and cheesy super easy to make these it right here you guys are going to like that now we going to come over here and look at these tison you know baby bag ribs look at how meaty they are actually I already cut these I open them up right now when you talk about meat you don't really have to do a whole lot of trim to them these right here are going to be fire right and guess what folks we gonna do it my way so listen I'm GNA go ahead and address this part because you guys might be thinking like some people think there is a challenge to uh making ribs but if you've been following me it's just the way that I explain it's the way that I see it and I'm going to show you guys in detail just how easy it is to make right we don't need to overthink it or nothing like that listen so I'm going to say it this way challenge be gone now to talk about why I Choose You Know Tyson baby back rails as you can see listen the quality is there right and to add this part to it that there's no added hormone or steroids listen the flavor profile on that just makes it just over the top and there's a secret ingredient right and that secret ingredient is it's my infusion of the Kingsford charcoal and this that's the original blend it's that combination along with these ribs and you know what I mean and then we going to pair it with this side right here that's it all right so listen after going over all of this you know what it is it's time to get down to the nitty-gritty right so listen you could look at these rails right here I haven't even put no knife to it or nothing like that these right here are really ready to go right not a whole lot of little pieces hanging off the edge this is what I mean when I talk about quality now only thing I will do is I'm going to peel this membrane off and this is really a personal preference right so you want to take listen I got myself a little a knife right here let me show you how you do this so let me tear a piece of you know of a uh paper towel cuz we going to use this for grip right now you see this right here man there's so many things about people tell me man this is a little bit on the chewy side you know and stuff like that well they tell me that until they come it's really a 50/50 chance when you come and eat ribs that I do that I pull the membrane off right so all I do is I get under there to start it right now what I want to do is I want to grab a paper towel and I'm using this for grip right so I'mma pull this just a little bit just enough so I can get a good grip with the paper towel right so you see that right there now that I have it you see the membrane going all the way down but I got myself a little piece and I'm going put my hand here and look we just pull this off you see how easy that is I don't know what I did right cuz listen it never does right when I'm trying to film this but this right here was done perfectly now this allow me to go ahead and season on the backside and we can get up in the back side of this meat [Music] okay folks so look you can see both of these membranes have been removed right so now we getting ready to go ahead and mix the ingredients you can go to walmart.com to get the full recipe so now I'm getting ready to take all of my dry add them here and what I'm going to do is I'm just getting ready to whisk all of this together right now you see we got brown sugar when you got brown sugar you you know a lot of people think about being on the grill and that the burn but we're using a low temperature folks I'm getting ready to teach you guys and get you guys to start thinking that I'm going to be making these all the time and these are not hard to do so this is what you end up with and that's how it looks right so I'm right here I'mma use this this is my shaker right this is from my burger rub but I'm obviously I don't have that in here I want to take this off and the reason being I want to be able to sprinkle this on here and I'm going to show you by having you know some good coverage on your ribs right so let me go ahead and put this in the inside so you can see I filled it up you know what I mean so this is all going to make sense to you once I do it you just want to have some kind of way you don't have to have a Shaker but it's it's good to have one right so now what you see right here I got yellow mustard this is what we call a binder a binder can be anything even right here because I'm going to be spraying the ribs you know what I mean this is just a a apple cider mix and it's mixed with water right so it's one part one part real simple I could have sprayed that on there but I'mma do it the way that I normally do it I just like using the uh I like to you know just paint the mustard on right so I'll do like this and I'm going to get it all over notice I'm doing the sides cuz we want to get we want to get rubed [Music] everywhere all right folks now look I'm going go ahead and get ahead of these questions cuz some of y'all going to ask me like hey I never use mustard or nothing like that they're going to say hey I don't like mustard or some people say that they you know they're going to ask like Can I taste the mustard no you cannot taste the mustard you know what I mean I don't ask you to put no hole out on there you can look and see how about how much I put on here now let me go ahead and do this part right here why I have it in here now I just want to show you folks watch how it covers it's just a little hard to do when you have it you just sprinkling it on right look at that right there that's why I like to put it always in a Shaker you can see how I just travel all the way down right then it's a piece of the meat you don't want to forget now obviously we got some right here right but we want to flip it like this and we want to get a little bit there right and then over here remember we painted it also and I ually the word painted cuz we brushed that's what we did so just like that's just like the natural right and then if you want to you can give it a little Pat now it's got a little salt in it salt in it so it's going to put out a little moisture still going to make it nice and tacky and we do the same thing from here you know what I mean I like to start this way and drag it down this way right so you guys there is no right way or wrong way to do it you do it how you want to but I'm just going to do it like this and look at the coverage no it's not too much this right here is just right this is why everybody want to have ab's [Music] ribs okay so you see that right there that's a work of art listen you two are going to be able to do it like this I promise you this is getting ready to yield something like amazing so we going to come on over here I'm still have it vented you know what I mean I slow down my process because we want to you know have our temp we want to do them nice and low and slow right so I'm going run these a little bit on the higher side they'll be running about 275 right so as you guys see right here I got a water trough that's to keep the moisture inside of here then I got my coal so just to give you the setup all my coals are pushed over here on that side right meaning I don't want to put my ribs over there right I want to put them over here on the non-direct side over my over my water pan right here that way I can keep the moisture in here and I don't have to worry about burning no drips no flareups or nothing like that right so here's another key just move this over here like this I'm getting ready to put this on here like that the way you put your ribs on the grill is the way they going to cook right so I like to take them and do something like push them in like like almost like an accordion that's what I want to see right there nice and straight and they'll cook that way right so let's get a little separation in here cuz we want the heat to go all the way through you know to be able to travel I can go a little further so I can pick these up and put these here right and move these over just a little bit notice how I'm pushing them like that and then notice how they stay straight just Quality Meat no trimming this right here is right all right so let me take my gloves off right I'mma close my hood right I already have it vented I'm going to wait till my temperature you know comes back to Temp so once I'm about you know 275 and it's holding then we set a timer I'm going to probably go about an hour then I'm going to take a look at them right and then we going to see does it need to be sprayed and then I'm going to talk to you guys about Spritz that was the bottle that you saw that when I told you I had one part one part and that was it right there the key is listen when you're using the you know a kettle Grill you don't want to keep looking right they got that saying if you looking you ain't cooking so we don't want to let it out we got it vented just right to hold this temp now we at an hour and 10 minutes in let's take a look at them all right so I see they nice and Ste you know look they moist I don't need to spray which is the term is Spritz right I don't need to put none of that on there you man this is fine now I'll give you guys a pro tip what I like to do is I like to rotate since this the first half of the cook what I'm going to do is I'mma move this over right and then I'mma you know turn them over CU we want everything to pull and work and be equal now I'm going to go ahead and spray these just so you guys know so you can get to full effect sometime you open these up and they'll be a little bit on the dry side like you can look right here and see it might be a little bit on the dry side but you can still see it's moist right so I just take my Spritz my spray right and I just give it a little that's it you don't want to soak it you don't want to run your make none of your see your rub come off or nothing like that but this right here is doing just fine now we already vented properly I'm going go ahead and close this let the temp build back and I'm going to set another timer for another hour and 10 minutes all right so now we going to take a look look this another hour and 10 minutes oh yeah you see that right there look at the color that's the seasoning y'all once you guys put that rub on here you guys are going to achieve that type of color too now everybody want to know like hey can you give me the time like I told you your first hour and 10 and the second hour and 10 remember after the first I rotated turned everything so we can get even you know cook on it right I'mma tell you how I know let me see if I can do it this way I look at it like this I like to see just a little bit more be before I move on to the next stage right so I have it this way this time now I'm going to put it over here like this and I'm going to take this one and I'mma check this one also right I like to see just a little bit more be so I'm going to let this go for about another 30 more minutes you know what I mean and then once I get like the the shape that I'm looking for that's when I'm going to move on you know to the next phase right we close it and then we I'm going to set a timer for about 30 more minutes and just check to see where I'm at then we going to move on when I talk about the next phase we going to do a little wrap this is where we going to get it nice and tender and we going to put that glaze on it and all of that woo we got like some nice color look at how that is right there you see that how it's a little bit more appliable there we go now I'm going take this bring this over here right and what I'm going to do now is I'm just going to show it to you then I'm going flip this over like this cuz this is going to be the way we put it down just give it a little moisture right hereo boy I seasoned that just right let me go ahead and take this other one one [Music] off all right so what I did was I got myself four sheets of aluminum right aluminum foil now this part right here is real simple right you just want to take some brown sugar and what I do is I just put it down like this right then I'm going to take my knife and cut me some I don't know what to call them they're not quite teaspoons I mean tablespoons but I usually use the verbage dollops right a butter you guys going to love this right then remember we had that you know our Spritz right here so look give it a little moisture right cuz we going to do is put it back on the grill and we going to let it Steam and this is what's going to tenderize it and get it super super soft right now that's already hot yeah I can tell you right the back soon as you put your ribs down like this it's going to start to melt the butter that's exactly what you want right so we take a little bit more of our spray I do the same thing for the back side [Music] and then we just go ahead and start our wrap right and the reason I use two layers cuz you know sometime it sometimes you know what I mean we start to handle these a little bit on the Rough Side you know what I mean we poke a hole so having to keep all of the keep it mostly sealed that way we can form that you know that steam in the inside remember this is the top so I'mma to put it in just like this and then we repeat for the second [Music] set now once you get through with these and I got it's like might be a little bit of a process for you but I promise you when you serve these everybody going to want to know like hey when did you become a Pit Master now we're going to put them in like this I'm going put them down meat side down right so that mean the bones the thin side the me the membrane side is facing up right try not to poke no holes remember we want to generate that steam right so we put it over there now I put the top on and I'm going to set a timer for probably about 45 minutes just to see where we at I'm going to be able to check it because I'm going to use my meat probe right so I'll be able to stick that probe inside that meat I'll be able to check to see how tender it is by the way it you know goes in the meat this right here foolproof okay folks listen we right we approaching one hour right I'm going tell you how I know remember I talked to you guys about the probe now I'm G take this probe right here right and I'm just gonna do it well let's do it this way I'll turn that upside down like that right so when I stick this in here that was a bone so I hit it right oh yeah this this it's tender right so I'm going to check this other one I got it I've been barbecuing so long you guys are probably thinking like man how is he touching that hot F like that listen I got them Chef fingers oh yeah when I tell you it's right now listen to me folks follow these you know these instructions right here and this will get you in the ball game if you ever been scared of it I promise you myself Walmart we didn't took the mystery out of this you guys just replicate what we did and when you put this out everybody going to ask you like what cool you done been to you know what I mean cuz these right here is [Music] fire now before I pick this up cuz this right here is hot I just want to show you I put on my gloves on top of some cut resistant cotton gloves underneath right so it'll give me a little buffer so I'm able to take them all you can see they nice and off you know what I mean uh do a little bit of drainage grab them and bring them in just like that look at those right there now let me get this other one open let me get it out and I'm going to give you two [Music] options okay so look this is what I want to explain and you guys talk to me and tell me if I'm right about this everybody don't like to have barbecue sauce on top of their ribs right so I'm going to go ahead and just do one with the barbecue sauce so I'm going to take this one and that's probably going to be the culprit right there right so I'm going to take this one and put it in I just want it to set right so let me move The Cutting Board out the way I'm going bring this over here and since this is going to be the one I'mma put this both of them back in there but I'm going to go ahead and just coat it you know this is my barbecue sauce you know what I mean uh I'll put like a little blend for you guys to make one or just use your you know your favorite right but when you put this on here like this you know I mean we going to put it back in there not covered not wrapped or nothing like that we going to let that Kingsford do its work you know what I mean to continue to do its work and I want to tell you this listen this the flavor profile off of that when you open the hood of however you making these I can promise you this you're going to say okay I know what we doing and I know it's going to be fire cuz just from the aromatic just from the charcoal preet right and now that's all we going to do all we need is about 10 to 15 minutes inside everything is set right on the top it'll firm it up just a little bit then I'm going to go get my slicer hey and don't forget I told you it pairs very very good with Cheetos mac and cheese super easy to make I promise you folks for just the quickness and the flavor how bold and everything is listen I'm not going to overt talk it we F to just make them now listen we got the ribs in the inside right remember I went ahead and put the barbecue sauce on one rib and left the other one you know just the regular way that's probably like how you guys are going to make it right so now we talked about the pairing the pairing is great and I'm pairing it with these Cheetos mac and cheese super easy quick to make instructions right here on the box it tell you what you need is six cups of boiling water right so I already have six cups going that's already boiling right so the next thing I want to do is open up my box and I want to add you know my pasta noodles in the in shop take out my packet and get those going now once you get them in the inside you want to just go ahead and get them a stir you don't want them to stick right so I'll leave them like that hurry up and put this top on now I'm going to set the timer for 7 minutes all right my timer just went off 7 minutes let me drain these hit them in the cander and do not rinse all right you can see the steam nice and hot so I said put it in the CER don't forget you got to put your noodles back in your pot right so now what we want to do is we want to get four tablespoons of butter right I go ahead and get this one we add that 1/3 cup [Music] milk and then we add our packet that came in the Box look at the color folks we did say Cheetos right right off the back you can smell it all right now we take it and we let the heat from the noodles go ahead and help everything to marinate you know and melt together look at this right here oh man look at how creamy that is now I'm getting ready to Plate it the ribs is ready to come out so let's get [Music] it okay folks as you can see both of them are done look this just set you don't see as much wetness on the top this the one where we didn't put no barbecue sauce on it and this is the one we did now I'm partial to the barbecue sauce I know you guys can say what you want to say but I'm going to go ahead and cut this down just like this right so I'mma trace this bone you know what I mean let's get down in here look at that nice it's tender cuts through just like that right so I'll lift this up right now so you guys can just see it look at that right there flavor throughout okay folks so look after seeing that you see the end result right so listen I'm going to give you a recap and the recap is look the main thing is you guys just seen that it's not really a chore or a challenge to make ribs great tasting ribs you know what I mean just follow this recipe just like you see and I promise you it'll turn out you know proper right now let's mention some of the key ingredients that we used in this recipe right now it all ties in to using the kettle grill right it starts with those Kinks for you know the original charcoal Prett that right there just the flavor that it gives and then don't forget we Tyson you know ribs right so no added hormones or steroids you know what I mean so that infusion of the you know the Kingsford and then you know starting out with great Tyson ribs that right there is fire and then listen so you add that and then come on folks who don't like Cheetos mac and cheese as you can see right there look at that right there that's not me doing nothing that's the way it came out of the box so if you're looking for a quick you know easy recipe that pairs great with this and like I said I'm going to leave the veggie up to y'all this is fire right here so don't forget this is a partnership with myself in Walmart and guess what folks we getting you ready for Memorial Day and don't forget this is number four of five part series on how to get your grill on and with that being said you know how I leave all of mine I really want to pick up this cutting board and then DH but I'm going go ahead and do it like I normally do peace