Don't Miss Out on These Amazing Smoked Ribs!

okay folks I know some of you guys are looking at this video right now when you saw that thumbnail you said damn them look good right listen I'm doing ribs yet again reason being I get so many people that ask me like AB show me how you do your ribs a lot of people don't go back on these channels any of your favorite uh YouTubers all you guys got to do is go there look up at the top and then when you look for that search bar you can search any of your favorite you know YouTuber you can see what videos they done and if they have something to play or not so I'm getting ready to do you know ribs right I'm going to do these low and slow I'm going do them on my Rec Tech real so what I'm going to do is oh if you guys was foll me you know I mean if you guys are following my channel real life with AB I'll show you where I bought you these from if you look right there it say Kirkland so everybody knows that's Costco right so we just take the Costco brand and you can't beat this folks listen to this three slabs already trimmed down you know what I mean I PID $32 that's like saying you pay $10 a slab that's already got to work better too so listen I put them in this pan I took them in the inside I like to run water on them just to get them a little bit on the clean side you know wash off any of the blood I take some more paper towels and I kind of like just you know Pat them dry so right here you see that I got three slabs right now not a whole lot of ingredients you guys can look on my website I'll put everything that I use in this video in there but this is going to be super simple folks and when I tell you super simple you know what I mean I'm going to try to explain this to the best of my ability right so now what we going to do is we going to start right here and I'm going explain to you this right here is a St Louis style cut rib right it doesn't have the brisket bone on there another nothing like that this has already been trimmed I want to say thank you to Costco cuz listen they offer a great price if you guys got them like that like I said like they $10 you can't beat that now let me go ahead and explain this part to you let's look at this part right here this is the thicker part the meteor part right I'mma do it the way you guys are going to do it for like the backyard griller or whatever you know what I mean uh so they already been cut you see this piece right here this right here will burn and dry out nobody going to use it right so I just cut that off and put that right there right I like to cut and keep everything uniform like this way I can feel so if I took it here and I just cut it down like this right now we getting them to be a nice rectangle shape right this on the end that's small where you can barely feel any bone down here like there's a bone right here it's very very small look that's it right there right I like to count in one two 1 2 3 four I like to come in right here and then just take it and then cut it this is thin I take these and when I got enough of that I go ahead and cue these up you know separately with all the other Thin Meat the reason I'm telling you that cuz listen look at it when it's thin like that you guys got to be able to see that it will dry out and be hard and tough this will be dry and the rest of this cuz you see it's bigger and thicker over here so we going to have to have that go right so just looking at this here I want to get this all you know right [Music] right all right so now you guys can see I got all three of them done right membranes pulled off got them cut down a little Pro tip if you want your ribs to be uniform I put them on the grill like this you know with the re with the bone side down but I put them on like this and I compact them and keep them Square cuz if you put them on like this that's your way they going to cook and that's why your your ribs look you know like you know in a different shape right so I'm going to turn this over so you guys can just see I didn't spend a whole lot of time trying to get rid of this I can you know what I mean uh there I go look this what I'm talking about it's always something to trim folks so listen just find something you can live with you know and then get them ready now I'm getting ready to go ahead and season right I say it that way cuz a lot of you guys are Cooks but I'm going to apply the rub right so you guys see that I have some check it out I got some yellow mustard you guys can use W sauce you can use whatever you want the binder is here just so that it will go ahead and adhere now I got another little trick too we can do something called a slather you know what I mean where we use pickle juice and mustard that's going to be for another video you know what I mean but you can go ahead and mix some of that up and make that get down right uh the pickle juice does something you know I mean a little bit to the ribs but this is what I'm getting ready to do so I'm going to go ahead open this up right now I'm going to be using this hand and I'm going to be this going to be like my dry hand right so I just put a little bit you don't need a whole lot you know I mean this will be my wet right so I'll just apply it like this you want to get it all over you know what I mean you don't need a whole lot you just need it for it to be tacky right and then now we'll use the rub of our choice right for me I love using my barbecue rub let me go ahead and put this out here like that that's going to be the tool of choice for myself great flavor you guys try this let me know you know what you think right so I have it let's see let me go ahead and put this down so now I want you to see how I put it in here how I apply it right what I want to do is I want to make sure I coat my ribs right this is the flavor right so look here we go you see that right [Music] there right that's what you want to have a nice even coat I take this and I just Pat it now what about this part over here right we want to get some flavor in there too right so I pull these up like this and just apply some all the way down all right so that's what it should look like there's the back I have a pan I just set them right here right and we let them just sit there and do his thing right now we do the same thing for the rest of them P Grill set my temperature I'm at 275 we going to do them at 275 if I have more time I like to use 250 and just take them low and you know slow like that so we going to bump them up just a little bit more I don't worry about getting back to my temp why because this is a pelic grill everything is going to be monitored now before I open this I just want to let you know I set mine like this and then I check on in about an hour just to see how they are and then I'll rotate I'll take the one on the far end move that down here and vice versa got it so here we [Music] go right now don't forget I told you guys it's really about how you put them on here how you want them to cook so I kind of like compress them like that and there we go okay folks look is is extremely hot out here so listen this is what we going to do we going to come back take a look at them and an hour you know I know I said that already but I just like to stress them cuz I want these to be pretty right so 1 hour I'll show you guys what they look like how I rearrange them and then we move on to the next if you look right here we got a spritz bottle now the reason you see it leaking right now is because I put a little bit of I think Dr Pepper in here right and when you use a glass spray bottle which is no bueno I'm going tell you guys listen it doesn't allow it to expand like that so it actually pushes it out through there so let's go ahead and take a look at it just to see does it even need it right so here we go look at that right there that's cool I like to see it doing this but what I want to see is the fact that I can touch it I don't see none of my rub it's starting to like set up on on a bark right so what I'm going to do is I'm going to go ahead and move it actually I'm going to come back and look at this in about another I'm going to leave this alone but I can see it's starting to get just a little bit on the dry side right so this is Dr Pepper I put a little dash of w you know what I mean a little water to dilute it and now I'm going to go ahead and sprad it right you don't want it to p on top you just want to keep it a little moist I'm looking at it over here and it's looking good over here on this side right so you don't want to put too much on there remember you do not want it to pull up on here if you get a pool of something just lift them up and let them drain but this is it right here I'm not going to do nothing else I'm going to come back and look at these in about since we did an hour and 45 I mean an hour and 15 minutes I'm going to come back in another hour just to see where I'm at real simple folks and since I got this glass you know what I'm going to do I'm going to release this a little bit and let it just go ahead and continue to you know breathe on the inside now when it come to spritzing you guys can use apple cider vinegar no excuse me you can use apple juice apple cider just anything like that you just want to spray it it's really about the moisture and making sure that it doesn't dry out right so I'll see you guys in maybe one more hour okay so listen it's been about 2 hours and about 25 minutes right so I want you guys to come on and take a look at it look at that right there I can see dripping off of there you remember I told you about the th see how it kind of like burns on there that's why you try to like want to cut it you know what I mean uh so now I'm going to look at this like this just see where we at with the be in so what I'm going to do is I'm going to take this one put it over here but I'mma turn it so I'm going to do it like this take this one no we're going to take this one turn it over here like that then we're going to take this one and turn it like this I can feel how they feel a little rigid to me and I can say they need to go a little longer so let me go ahead and clean my hands I'mma to grab my spray bottle but if you pay attention right there look when I take my finger and I go like this look nothing's coming off that's cool right now we want to get them a little bit on the moist side right we going to go for the remainder I'm going say it's probably going to take about another hour that's one thing about ribs it depends on the thickness and all of that to decide how long it's going to take right at 275 these will probably take I don't know the way it's cooking I'm going to say it's probably going to take about 5 hours total right remember we don't want no pooling we just want to get a little moisture on there I'm going to hurry up and close this right let's get it back here but you look at that right there there some nice looking ribs right there folks okay so look we didn't went about 3 hours and 15 or 20 minutes more closer to it's we closer to 3 hours and 20 minutes right but this is what I want to show you look over here listen I know that they they going to be ready but I'm going to show you how you guys can check yours listen I got six sheets of foil I'm going to show you what I do with that even before I open that but you're going to need some tones right now another one of the ingredients is we got to have butter right I like to use that uh that paret spray you know what I mean it's like a uh a blue bottle got a yellow top I like to use that but when I don't have it you know what I mean I go ahead and just use regular salted butter then you want to have some brown sugar that's it right there right that little teddy bear you see right there I soak that in the water that keeps my brown sugar from getting all dried out I need to order about five or six of those cuz I think each one of these should have two of them minut now I got light brown dark brown yada yada now let me go ahead and put these on all right so look at what I'm going to do folks I'm just going to take one of these let's see let me do it this way cuz I'm right-handed you know we'll just cut these down like this you see got them cut down I line them out just like this now I'm going to take the top off of my you know my brown sugar now I'm going to take some brown sugar like this see that right there look it's still nice and moist look at that and what we going to do is we just going to put a little bit like this I make these I call these Cali Style you know what I mean uh cuz you know I like the little sweet you know what I mean we can do them with this then we can after we get them nice and tense tender this the tenderizing portion right here you know what I mean so we just add this just like this right now we going to come over here to the grill right now this process right here why I like to use aluminum you know what I mean because listen I got some Dr Pepper I know you guys seen Dr Pepper I'm going to be honest with you it's any I don't care if it's Coke Sprite whatever it is it's really just the act of the steaming that penetrates the meat it tenderizes it and get it nice and soft you know what I mean so come on back over here I'm going to open this up remember this is how we looking at it now we probably like it about 3 hours and 3 and 1/2 hours right look at that right there now notice that color on there that color come from this rug right here folks I'mma bring that and show it to you one more time this is my rug look at that you want to turn this out looking just like this in your backyard I can tell you I can do 20 30 40 60 80 slabs I got this I have it by 50 lb uh actually I got it in five gallon you know buckets you know what I mean this is what I do when I Mass produce it now what I want to show you guys how can you tell if they ready right so I'm going go ahead and grab these like this and I'mma give it a b when I see it try a be right there I just grab it about halfway and it has a little be like that that tell me they ready you know what I mean let's check this one this one I'm going to just leave in here cuz I'm going to start with that one right now and this right here this is good for me we want to have some Integrity I don't want no mushy uh what I what I'm trying to say is I don't want to have no mushy ribs right so I'm g go ahead and get my Spritz bottle I'm g go ahead and just Spritz again just looking at the top see how it kind of like pools right there I got my glove don't forget I got cotton underneath this right see that right there look we take it that's what I mean when it pulls up we just get rid of it so I don't want to spray no more right there but you see this piece right here I just want to spray keep it nice and moist look at the oh yeah this is him right here now I see I got a little bit of I got a pull right here so I'mma pull this one this way get that off now look at it folks now I'mma take this one now follow me over here to the for we're going to take it and I'mma bring it ah I'll do it this way so you guys can see you want this to be just like how I got it just the same width right now you just take these I know some of y'all like damn I might have been doing it wrong this whole time let me close this top so look at that folks so now I'm g go ahead and take a little bit of this brown sugar we just going to put some on this side you going to want to suck on these bones pause you going to want to do whatever you want to do to get all of this flavor in the inside here now let's address the part about the soda right remember it's really just like the liquid I'm telling you if you got apple juice that works too it's just the processing of steaming all right so I'm going go ahead open this up now I'mma build this up like this just your first layer six ribs I like to do it twice right so I mean excuse me three ribs I like to have six sheets right so we're going to do it like this I'mma hold that up now look I'mma to pour from this end I just want you to see this with the brown sugar that's it and we double layer it you know why cuz we don't want to have no issues you know with nothing poking through right so we do it like [Music] this now you guys know why we use the D no poke throughs we don't want to have no leaks right so now we take it we come like this and you want it to be nice and sealed remember we went meat side down if I didn't say it but you guys are looking at it so you knew that already so we bring this over the top like that fold this over a couple times just we don't want to lose none of our steam we keep it like that and I'mma set this rock it back and forth and set it there and she ready folks now we going to do the same thing all right so as you can see no leaks we got three slabs right I'm going to come over here I'm going to raise my temperature up I'm at 275 I'm going to go ahead and go to two 295 right you don't have to do that normally I would leave it at the same temperature just give it some time and I'm pressed for time today and I'm going show you the result come out just the same this is how like what I call hurrying them up right so put that up like that now we take these over here now we just put these in here just like that meat side down I'mma set a timer for about an hour that's going to be right for where we at and then we'll check it I'm going to show you how you can check that okay folks listen it's been about an hour and 15 minutes right so now what you want to do is I use my meat thermometer cuz it has this probe right here on the end right with a point I go ahead and stab through so let's take a look this is what I do right so if I take this and I just put this in here I just hit a bone it's high the resistance is you know I mean not a bone a bone ah now we starting to move through here like butter right let me see that just hit a little bone let me see ah yeah look that right there no resistance you know what I mean oh yeah I don't want to poke all the way through cuz I don't want to lose nothing on the bottom end right so it's really up to you how soft you want these to be oh my goodness oh yeah these right here ready and I see I just poked all the way through you can see where it's bubbling right there and doing all of that look it's running off you know what I mean so I'm going to go ahead and close this I'm going to get ready all right so I just open this one up I just want to show you what they look like oh yeah nice look at that right there you see how it started to like pull when you move them and rotate them they'll kind of like pull evenly so the way I had them faced they pulling that way when you reverse them and turn them then you'll get pulled back that way right so all I'm doing is taking them out I'm going to stick them back inside just for a hot second you know what I mean just to get them to dry just a little bit and I wanted to show you guys I always make them with barbecue sauce being honest with you you know what I mean so you guys can uh go back and reference any of my other videos that's the way I do like mine but look if you look right here look how this been steaming look at that you see that right there that's all that butter brown sugar all of that goodness right so if I take them like this you can see just you see that o we [Music] [Music] I got it after taking pictures of it we want to taste a couple of piece a couple of ribs these right here is fire but you can see clean look at the bone the rub I can take the rub throughout the meat gives it that little bit of that brown sugar gave it a little bit of a sweet crust on the top so this is the way you want to do it you want to serve it to your people like this if they want barbecue sauce just give it to them and they like a little cup they can just add it to theirs but you know what I mean when you got real barbecue do it like this this will be fire hey never ceases to amaz me listen follow this guy let me know come back talk to me down in the comment section below now some of you guys I got to say this like even when we do ribs you know they talk about it was so fall off the bone if you put it inside of there and you you know you smoke it under that low heat you know for a little longer so right extremely being that's okay but you guys got to remember there's a fine line between super soft you know ribs and mushy meat and I got it everybody wanted super super soft I just showed you how to do it just go ahead and take 4 hours you know what I mean if you want to take 5 hours you know what I mean but I will say check my meat I would say check your meat like uh your ribs every every hour though after the 3 hours you know just to make sure that they not just super fall off the B you know what I mean then when you add the you put them in there with the butter I ain't going to lie to you it started SM like we were doing some bakon in here but listen that sweet and savory that right there does it now I'll put some links in these eye cars above me right up here so you guys can see you know I mean I got other videos to show you how to do it when you put the barbecue sauce on it all of that how to set it and do that so you guys got any questions talk to me down in the comment section below now if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out here there's a channel out here to simplifying these recipes and take Mr got and guess what folks somebody about to take these ribs home with them right now I'm out peace [Music] [Music]