how to bbq ribs simple way

What's up everybody? Welcome back to the channel y'all. I'm back at the grill today y'all. Guess what I'm cooking y'all? Bam! You guessed just right. St. Louis style ribs. Who know how to cook ribs? Do you like ribs? You like ribs? You like ribs? You like ribs? I like ribs. So I'm gonna show you how I cook my ribs. Just a basic way on how to cook some ribs because everybody don't know how to cook ribs and somebody trying to learn. So this is gonna be a basic way how to cook some ribs. And I might even throw some links on the grill today. We're gonna see and we're gonna find out. Y'all go ahead and matter of fact while you're at it, hit that subscribe button while you're at it. Hit that like button while you're at it. I so appreciate it. Now let me go ahead and see these bad boys up. I'll get back with y'all in a few minutes. I'll let you. What's up everybody? I got my ribs seasoning all up. Got them in some foil. Like I said already, I put my stuff in foil because you it does get its use. But you can see how good the ribs look. I just seasoned them up. I didn't season them up too heavy but you can throw whatever kind of seasoning you want on it. But today it didn't even matter to me. I just threw some some good old seasoning I had in there and put them on the ribs. So remember you ain't got to be no championship type person every time I come down cooking your food because it's you and your family eating at the time. Now when I first cook my ribs I leave my foil open a little bit on it. As you can see I got them seasoned. So I leave it open a little bit so some of that smoke flavor can get in it. You know I use wood. I started off with charcoal and I put some wood on it. Now my ribs are not sitting right directly up under the fire. I got the fire over to the right to the right side so I don't burn my ribs up. You can still burn your ribs up even if your fire is off like that. That's why you got to keep keep coming and looking at them and keep a look at them. Now type of wood I use it's it's a big old box of southern pecan that I get from Academy Sports and Outdoors. As you can see right here in this picture right here. This is the box I get and this is how the logs come cut up inside. This is how the logs come cut up inside the box. You know pretty good chunk. So now I'm gonna go ahead and close the top down on it because these flies about to really get on my nerves and make me go crazy up in here. I'll get back with y'all in a few minutes. Halfway through the cook y'all get back at y'all in a few minutes. I'll let you. What's up everybody? I'm back at it about 45 minutes later. My temperature up a little bit too high. Sitting in the 400. I got to bring that down a little bit but take a look at the ribs now. They'll be cooking. Now I'm going to fold the foil over it just so it can get a little bit more tender. Now some people don't use foil. I already stated why I use it. So put the foil over it like that. So I'm gonna put the foil over it like that so it can get good nice and tender. But look at the fire how it's going. I can remember when I first started cooking ribs and started barbecuing period. I barbecued and burnt up all the meat because I was experimenting and looking on YouTube and trying to figure stuff out. But I don't kind of got it together now so like I say this ain't no championship type barbecue or whatever. If you're looking for some championship barbecue this ain't what it is today. I'm just showing you how I do it. If you just want some ribs on a good old nice day whether it's cold or hot stay tuned. I'll put some links on the grill now. Be right back get you in the feed. What's up everybody? I'm back to put some links on the grill now. I got to sit up here on the top. Yep use a foil up there too because I don't want no metal in my meat like that. So y'all leave a comment tell me how y'all like y'all links. Y'all like y'all links with a little burn on it with like burnt marks on it or a little bit of burnt. Some people like their links kind of burnt up a little bit. They say it give a little bit more flavor. But I like mine when it when it's busting open a little bit. Somebody said tell the DJ to bring it back. But I like when mine be bust wide open and not bust wide open to the point that it is just real bad. But I like it to be a little bit of slits up in a little bit of burnt marks on it or a little bit of burn on it. So let me know how y'all like y'all links in the comments. Everybody like their links a lot more different. So you about to let this cook for a little bit more and I'll get back with y'all in a few. What's up everybody back at it again. Y'all can see these links I'm burnt up a little bit and they they busted. I like them like that. Everybody like their links different. So if you some old cheap links I bought somewhere they bust wide open like that real fast. See that like a little slits to be in like that. I like when the links be like that. They be good like that bust open. But hey that's what you get when you get certain type of links. These wasn't no surprising links though but they bust open like that. Still got a little while to go with the ribs y'all. I'll get with y'all with the ribs in a few minutes. As you can see links are sitting in the bowl. They're still gonna be pretty good though. Get back and put y'all in a few. I'll get you. What's up everybody. Ribs been on about an hour 30 minutes. As you can see they're done. Sit that foil back open on them. I know they're done. Let me show you the reason why I know they're done. When you look at your ribs you see you see right there where them bones coming out right there on them. You can see your bones right there on your ribs like that. Now your ribs done. That's what I was told when I first started cooking ribs. When you see them bones and stuff popping out on them, them ribs are done. So that's the finished product of the ribs. I'm about to cut them on up and taste test one of them right there in front of you and let you know let you see how tender they is. But usually when you see your ribs when you see your bones and stuff popping out off your ribs you see that got the bones and stuff popping off up popping out of them on the side right here too. Bones come down on the bottom up. Now some people like to leave their membranes on. I leave my membranes on. I used to take them off but I was doing it because I seen a lot of other people were doing taking their membranes off. So I keep mine on now because it really don't even make a difference at all. So I'm about to go ahead and cut these ribs up and let y'all see the finished product. Get back with you in a few. What's up everybody see my finishing product. Look how look how look how juicy that rib is. Look how juicy it is. Go on product. Tender. Ain't falling off the bone or none of that. It's just right. It's falling straight off the bone. Not falling off the bone at all. Everything's just right. Not tough. Tender. Everything's just right. See how juicy that meat is on there. Some people like their ribs falling off the bone but I don't. You want to be able to bite it off the bone. Look how good that rib is. Y'all these flies are about to get my nerves out here. Y'all I can't forget about the hot link. Check that out. And that's how you cook ribs a simple way. Like, share, comment, subscribe to the channel. Thanks for tuning in. Y'all have a good one. Y'all bless me. I'll let you.