Smoked BBQ Ribs for Father's Day

This is fire, bro. What's good, everybody, and welcome back to my channel, Smokin' and Grillin' with me, A.B. You see these ribs, you seen that thumbnail, and you know I'm using Kingsford Classic Wood Pellets. Look, this is a blend of hickory, oak, and cherry, and we doin' it on the pellet grill. Okay, so the first thing I'm gonna do is I'm getting ready to load my pellet grill. So why settle for pellets that deliver anything less than 100% full flavor? Listen, 100% all natural, 100% hardwood, all flavor, no filler, and again, listen to this part right here, 100% hickory wood for unbeatable smoke flavor. So it doesn't matter whether you're a novice, a self-proclaimed pro, all the way up to competition level pit master, right? Doesn't make a difference. Listen, Kingsford is here to help. I promise you, these pellets right here, and this particular blend right here is the best. It'll help you and keep you going throughout any drilling occasion all the way throughout the year. Okay, so now what we're gonna 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 gonna go ahead, take my knife. Look, I got two racks right here, you know, set up. So what I'm gonna do is, you see this right here? We wanna go ahead and make just a little bit of trim. Remember, folks, it's not no competition. What we doing is we 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 the grill, right? You know what I mean? Just doing our thing. So what you wanna do is you wanna trim it just like what you see here. I'll just take off just a little bit off the top. Again, this is not a, you know, a competition trim, right? So we just wanna take some off the top. These actually look kind of good. I could get rid of some of this and I could stay on this all day. But like I said, it's Father's Day. We wanna get out there with the family, you know, enjoy the festivities that everybody has planned, and we'll just leave them like that. So I'm gonna move over here to this one. Let me go ahead and get this trimmed up, and then I'll show you what we gonna do next. We gonna flip them over. Okay, so I flipped this one already. I'm gonna flip this one. You can see I'm done trimming, really mostly getting this off the top, right? You know, this little loose, I wanna call it like a slimy fat, but it's not. It just, best to just get rid of it. Now let's just address this right here. This little flap right here, I'm gonna go ahead and cut this off, right? Now, I'm gonna just show you, it doesn't need a whole lot of trim. Now I'm gonna 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 gonna do is I'm gonna 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 gonna go ahead and take the membrane off. So we kind of like gonna just do it two ways. I'm gonna taste both of them and I'll let you guys know what I think. Now, we talked about score. This the one I'm gonna score, right? So I'm gonna just go ahead and just make these little lines like this, right? Because we wanna 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 gonna go ahead and I'm gonna peel this one off. Okay, so look, what I did was I got myself a spoon. Obviously, it's a tablespoon, but I'm gonna 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 till 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. Right? Then once you get it to rise, what I'm trying to do is just tear it off to the end. Now look, now I got something to hold on to. Now you want to go ahead and get yourself a paper towel. But look, this right here is gonna 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 gonna grab it like this and we just gonna 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 on camera, it went ahead and tore all in one piece. Okay, so we 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 gonna 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 is nice and we're gonna go ahead and get out like that. I'm gonna start from this way and I'm gonna 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. Ah yeah, this is what we want. Remember we scored it. We're gonna let it sit up while our pellet grill is coming up to temp with them king for pellets in it. You know what I mean? And we just gonna do it just like you see right here. Okay, so look, we got them flipped over. Now it's time to apply our rub. Again, I want you guys to pay attention. Look how heavy I put it on right there. That right there is what we want to have. Look at the coverage folks. I know it's just a backyard cook. You know, I'm gonna quit saying that. Look, it's the father's day cook. Look at these ribs right here. You guys might as well should be watering right now. Look at that. Ah yeah. Now let's go ahead and work on this one. And I'm gonna work back towards you guys. Okay, so let's hurry up and get these on. I'm gonna start right here, right? I'm gonna 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. Cause the way you put them down is the way they gonna cook. So if you don't want that little bend sometime we get, that's cause you placed them and they 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? So after an hour, we're gonna look at them. We'll spray them if they need it. And then we're gonna turn them around. That way we can get even draw, you know, on the pullback. Let me close it so we can get our temp back. Now we will look at them after one hour, right? Remember we had 275. Okay, look, it's been one hour having looked at it. Now I'm gonna 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 rug. 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 gonna flip them around, but I like the way it's working right here. I'm gonna leave them alone. We're gonna close this so we can get our temperature back up. We're gonna set a timer for another hour, and then we're gonna come back, and then I'm gonna show you where we're gonna make some magic, folks. Okay, let's take a look at them. Look. Oh yeah, this is nice. Look at that. They sweating good. You see this right here? That tell me they cooking right. Starting to get a little pullback 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 wanna do is I'm just gonna go ahead and cut me a couple of, we just call this a couple of slices. Check it out. We just put it here. A butter, right? Oh, this is good. All right, I'm gonna set that off to the side. I'm gonna 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 gonna be good right here. Now, what I'm gonna do is I'm gonna go, I'm gonna pull my ribs off, and when I do, I'm gonna put the meat side down. Now, some guys put the honey right here. You can do that too, but I'm gonna go ahead and leave it just like that. Okay, so we got our butter down, brown sugar. I'm gonna go ahead and just put it just like that. The butter's gonna melt. Tell me what you guys think. 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? Ooh-wee. Now, I'm gonna go ahead. I'm gonna just do like this because I'm gonna 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 gonna be using, I'm gonna 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 gonna get us tender, folks. This is all we need. That was just for good measure. Now, what we wanna do is we just wanna 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 wanna put it over here like this. And now we come back and we make a double. We wanna keep everything in the inside, just like you see. I'm gonna go ahead and do the other rack. Once I'm done with that, we're gonna put them back in there. We're gonna leave it at 275, and we're gonna 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. Hey, it looks incredible. Now, I wanna take something like my instant read, and I'm gonna take it, and I'm gonna just drop, oh yeah, they 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 gonna do is let's make some room. I'll put this over here. I got a pan, right? I'm gonna take them, let all of that run off of there. Look at that color. Oh my goodness, folks. Now we're just gonna go ahead and put it right here. Now, let me get the other one. Let's get it open, and then we're gonna put some of that magic barbecue sauce on it, and then we finna 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 wanna take some, and you just wanna go ahead and brush it on here like this. Now look, this part is completely optional. It's up to you guys. Some people don't wanna put it on there at all, but this is, hey, I'm not gonna say nothing. I'm gonna let you guys look at the finished product, and then we'll go from there. So, you know, when it comes to like smoking, right? You only get so much penetration with the smoke, right? These Kingford pellets, you know what I mean? It gives it a wonderful flavor. I don't wanna use them kind of words. If I was gonna talk, you know, like use the words I like to use, like, hey, this is a banging, you know, flavor that it's gonna give right here. I love this blend, you know? You cannot beat it. And now that we putting this barbecue sauce over the top, check it out. This right here is gonna absorb some of that flavor too. Hey, that hickory, it's just a beautiful blend. That's all I wanna tell you guys. You can see the way this is coating right here. Just imagine that with the smoke. And ooh, I'm not, I'm gonna save it though. I'm gonna be quiet. I'm not gonna over-talk it. And we finna just wait to see what we got right at the end. 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 wanna make sure y'all can see that. Okay, so look at this right here. Ooh-wee. 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 gonna 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 gonna over-talk it, right? I'm finna get in here and I think I'm gonna 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. This is not really fair. You know what I mean? For me to be eating this like this. You guys gotta go out, get you some of these Kingsford wood pellets. You know what I mean? Hey, look, that hickory blend that I use, that classic wood pellets. Oh man, the flavor. Listen, it's deep in the rib, but I'm not gonna use that. Yes, I am. I'm gonna use that as an excuse so that I can get me another bite, y'all. Watch. Look at how clean that bone is. 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 gonna be super nice, right? But the flavor, you can taste the wood, all the way to 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 the channel that ain't gonna 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.