St Louis Style Ribs Made Easy

[Music] what up folks welcome back to my channel smoking and grilling with me ab and that's right today we grilling hey listen you seen the thumbnail you already read the title so you know listen this is going to be like one of those a beginner type you know how to do ribs you know what we got this holiday coming up uh just super easy not going to do no competition or nothing like that i'm just going to show you guys how you can go get get yourself some of these reels we're going to learn how to trim them today and listen we're not like again we're not going to do no competition we're just going to trim them get them on and figure this whole grill thing out so we can go ahead and have some fun with our friends and family so i don't want to over talk it so let's get right into this trim okay now check it out look down here this right here this is what you call spare ribs right listen this is the cheaper version and this is the way you go when you're doing st louis style you paid for that and that means they're a little bit more expensive by the pound right so i'm gonna open this up get these cleaned up then i'm gonna put these out here and then we're gonna learn how to trim them we're gonna get them nice and square and we're gonna go outside and get that grill ready okay we got it all right now again i'm gonna keep stretching this there's not no competition or nothing like that you know what i mean no competition trim we just want to hurry up and get these done and get them on the grill so we can have that fun you know with everybody right so what i'm gonna do is look i'm gonna just leave this tucked under here like that if you look this right here this is gonna be our square edge what we're gonna do is when we end up we're gonna have a perfect rectangle shape right here and that's gonna be our ribs now i'm gonna go ahead and make some trims you see this right here this is not really gonna render down ain't no not really it's not unless you cook it a long time by then your rails will be done fell apart so what we're going to do is we're just going to go ahead and get some of this off just some of the stuff that you can just grab you know what i mean and go from there and i'm going to tell you something about taking this off it can be addicting before you know it you'll have this completely naked you know what i mean it won't have no fat we don't need some fat but i just want to get just whatever i can grab that just pulls up just like you see here this is probably getting ready to be my last you know cut look real easy i like this now we're gonna flip this over then we're gonna look at this right here now check this out this little skirt part right here we're gonna cut this off too so i'll just go ahead just get it close to the meat as possible and then make your cut here you just want to run this just like you see like this real simple now look this is good meat i'm gonna tell you something we're gonna set this to a sock to the side that's all now we got this i'm gonna set this to the side let me get a little plate so i can save this now look i got the square edge it's right here it's facing my body right and then in the left-hand side upper left side you'll see that there's a bone you'll see right here look this bone right here look we're just going to go ahead and cut that out as i just said we're going to cut it out right so i'm just going to cut it like this and you can run your thumb around here you know down here and you can just feel right here where you're going to cut even if you do feel a little bit of the bone it's really not bone it's like cartilage so we're just going to take it like this [Music] be careful let me move this over here like this now you just saw we removed this bone right here right now i don't know if you guys can look but take a look right here i'm gonna put my finger right here look that's the top of these real bones right so what we're gonna do is we're gonna square this off because we want this to be in a rectangular shape so i'm gonna go ahead and just score myself a line like this and i just run it across just like that and what we're going to do is we're just going to cut on that line right there that we just scored we're just going to square it up like that and this part right here for those you guys that know about when you go to them barbecue joints and you ask for that rib tip dinner that's this part right up here now let me just go ahead and if you feel anything any resistance that'll just be nothing but like the cartilage right and you know about that if you had them rib tips so we just go like this and we save this part too what i do is i put this in a ziploc bag then when i get enough of it i go ahead and smoke these okay so you can see how how it's starting to come together right we square here we rectangle look we both of these edges right here is parallel then we get down here and then you'll see we got some meat down here that's hanging off the edge of my cutting board right now look i come in a little bit i can do this listen i got more than enough ribs you know what but i'ma say let's go ahead and just cut it about right here oh and also look you see this right here better trimming now we'll just take this off now this is just extra fat that we don't have to deal with later when we start doing our real tips you know so i'll just take this off even though i'm getting ready to cut this off why not get it off now now look i came in i can see this rib right here it's kind of like short i don't want none of this this thin meat i want it all cook evenly so i'm gonna go ahead and just cut it off right here right we'll just cut it right down there like that we got this this is good meat folks we're just gonna put that over here look right here you can see right here i got this on this paper plate look this is nice okay now it's time to go ahead and remove that membrane right you don't want to eat none of that chewy stuff so listen go ahead get yourself a butter knife and what you want to do is insert the butter knife easy easiest way for me is i go between the membrane and the bone on the end and then i just like work it in there pry it open and then once i have enough to grab i take a paper towel so that i can get a grip because it's going to be like you know kind of like slippery right so once you got a good grip you can just like pull it and this one right here pulled just right you can see it all you know in one motion now that's what it'll look like now what you want to do is you want to get yourself some type of binder i'm just using french's uh yellow mustard right you guys can put w sauce or whatever you want to put on there i've seen people even put hot sauce on there the binder is just so that the rub will adhere you know to your ribs now what you see right here and i want you to look at the thickness just copy that put it on there don't be afraid make it thick flip it over it's all about to repeat mustard and then rub and then set aside okay so this is them you know side by side st louis style right so now you can look up in the upper right hand corner you can see got them reap tips ready to go okay so okay we got our rails ready they rubbed down that rub is soaking inside of the meat right now so what we're gonna do is let's just go ahead and get you started now i have inside here my salons here right you'll see this got my water trough this right here keeps it aside for my you know my charcoal catch right now everybody's not gonna have no one of these slowing shears i got it so listen you're gonna want to get yourself one of these you know 10 pans right here now it's going to serve two purposes for me it's going to serve the purpose of catching anything that drips down in there and it helps me with my cleanup right and then for those who don't have a slowness here it's going to serve a double purpose that's going to catch whatever it's going to catch whatever and then what it's going to do is it's going to provide moisture because you're going to add water into this and it's going to keep moisture in your chamber now you see that i have that trough right so let me just go ahead and add this with some water right now i'm going to do it right now next thing you're going to want to get yourself one of these right here one of these little wax tumbleweeds hey these right here work perfect this is what i'm gonna do i'm gonna stay right here in this corner check this out and we're gonna go ahead and light this now once you got your tumbleweed lit go ahead and put your briquettes you just wanna like fill it up you wanna fill your whole you know that whole side up with some fresh ones and then now i'm applying you know my wood right and i'm using pecan you guys hey pecan just goes great when you're making some ribs you know so i get those on there and only go about halfway and then it's gonna light from the right you know snaking all the way to the left okay look my temp is up everything is good i'm getting ready to open this lid i've already adjusted my my vent because i know i usually keep mine a little bit like about a third of the way open but it had about a quarter open on the bottom a third of the way on the top and that'll keep me right around 350 degrees right i'm going to go ahead and open this right now now i'm going to go ahead and take them and just place them like this now i want you to look at what i'm doing when i place them i kind of like push them in you want to like squinch them in you know squish them together right now i'm going to take this one we're going to get it like this also because the way you do it like that and the way you cook it is the way they're going to turn out so we just put them like this and we're going to close this lid and we're gonna let them cook now look one of the things i would say even on the back of my shirts i say if you're looking you ain't cooking meaning hey it's gonna be just the opposite you looking at this right here you're letting a lot of oxygen in in the inside unless you're gonna get flame up so we don't want to look at it as much right so we put that on the top we adjust our vents and what you want to do is you just watch it you'll watch the heat settle down and you just leave it like that and you let it cook i won't come back out here and look at these no more until after about one hour remember put them on the grill one hour to be the first time we take a look at them okay look check it out look we got to get ourselves a spritz right i went ahead and mixed myself up some this is just some w sauce and water equal parts right just enough to spray i know from cooking these all the time hey listen i cook you so much i know how it is i know my grill so listen when you guys uh start using your grill you're gonna start remembering oh yeah it does this it does that so let's go ahead and look at it i know it's gonna need a little spritz actually i'm gonna bring it around here so you guys can see it's another thing i like about having one of these spin grates you can see look right here i'll take my finger you can see it's starting to dry out right here this right here is good uh even so back this way so let's go ahead let's just keep it moist you know what i mean we'll do like that and then what i'm gonna do is after i got this you know spray completely moist and you can see it's really really thick on the side right i'm gonna go ahead and grab my my tongs and what we're gonna do is we're gonna move this back here on this side over here i'm checking right now looking at my water level my water level i'm about about halfway down we still got some more time i'll probably add something next time we look at it i'm gonna set another timer and we're gonna set that timer for another hour then we're gonna come back take a look at it and see where we at and the way you see it right now look this is the simple way when i get done with it you guys gonna be making them like this all the time then if you want to fall off the bone i'm gonna make another video that's gonna be fall off the bone for you but this right here going to keep the integrity so when we bite it it's going to tear away just perfect hey see you in another hour now after about an hour about that was really like another hour and like 15 minutes right i got myself a toothpick and what you want to do is you want to probe in between the bones and you checking to make sure you don't have no resistance and then make sure it's tender and then another way you can check is when you're grabbing with the tongs and you can see right here look look at that being i don't want them to tear but look at that being then after i like it like that then i just flip it over super easy after you flip both of them over get yourself your favorite barbecue sauce if you like barbecue sauce and go ahead and coat them listen they look good and they taste good with the barbecue sauce now it's up to you how you want to do it you just want to coat it and then we're going to you know close the lid on and then we're going to go just like another 15 to 20 minutes let me show it to you again look at that right there y'all let me bring it this way you can see look it's starting to glaze you know like caramelize on the top so that's what we want now i'm gonna go ahead and take them off we're gonna let them rest i'm gonna get them set up so i can go ahead and cut them and then we're gonna go from there if these don't say backyard barbecue i don't know what does look i let these these been cooling for about maybe about 12 or 13 minutes right i'm gonna go ahead and cut these now you can see the bones right here you know i mean obviously in between there is the meat what i want to do is i want to try not to get it i'm going to start by just cutting it right down in the middle like right here and we're just going to go ahead and try not to catch no bone but look i want to show you right now you can see that you see that color that right there is that's that flavor from that grill now once i'm finished you know cutting these look i decide which one of these i want to taste right you know what we call that like chef's choice anyway look this one right here was like screaming my name look at this right here you can see just how juicy it is you can see how flexible it is hey this is the right texture hey hands down for a backyard barbecue nobody can tell you you're not a pit master right here all right so look i'm about to dig in so i'm gonna hold it like this man this rub is right it goes great with this barbecue sauce you know [Music] only thing missing now is a plate of that potato salad and then barbecue baked beans you know man this is fire i grill a lot do a lot of different things you know what i mean hey listen i tend to think that we just over you know just over complicate things let's just take it back to the basics let's talk about what we learned look at 350 degrees right we went in and put some ribs we trimmed them you know what i mean then we got ourselves some st little style ribs right put them on the grill at 350 degrees we flipped them twice one hour one way one hour or the other right then we kind of rotated them you know and then we added another 45 minutes we checked it with a toothpick once we got that desired uh you know the desired tenderness that we were looking for and we was good with that right then all we did was flip them upside down so we could see the back you know the back of the ribs we went ahead and coated them with our favorite uh barbecue sauce which i used my own then we flipped them over we coated that side then we let it set to caramelize you know what i mean so what did we go what another 20 minutes or whatever hey listen but this is all about let's have some fun you know everybody enjoy this this holiday that's coming up you know what super easy put you out on the grill you're not running back and forth inside the house and it's gonna be just like super easy so listen if you're new to my channel let me just take this time to say hey thank you for watching don't forget to smash the like button and subscribe and tell everybody out there there's a channel that's simplifying these recipes and taking the mystery out of cooking and those you guys have been watching me for a minute i just want to say thank you really thank you to everybody and i'm out of here peace