Smoked BBQ Ribs for Father's Day

this is fire bro [Music] what's good everybody and welcome back to my channel smoking and grilling with me ab you see these ribs you've 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're doing it on the pellet grill okay so the first thing i'm going to do is i'm getting ready to load my pellet grill so why shuttle 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 kingwood to hear the hell i promise you these these pellets right here and this particular blend right here is the best it'll help you and keep you going throughout any grilling occasion all the way throughout the year okay so now what we're going to do is power up that'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 want to go ahead and make it just a little bit of trim remember folks just not no competition what we're doing is we're 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 want to do is you want to 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 want to 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 want to get out there with the family you know enjoy enjoy the festivities that everybody has planned and we'll just leave them like that so i'm going to move over here to this one let me go ahead and get this trimmed up and then i'll show you what we're going to do next we're going to 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 want to call it like a slimy fat but it's not it's 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're 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 way some heat can get in there and my rug 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're 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 is 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 change 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 real 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 stick it in here like this and i kind of like just work with it until 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'll go into 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 going to 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 and you're going to grab it like this and we're 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 where 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 my seasoning right now look you guys use your favorite seasoning look it's your backyard father's day cook so you use whatever you like now i want to talk about this normally i use a binder but this right here these is nice and we're going to go ahead and get down like that i'm going to start from this way and i'm going to 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 oh 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 some king for pellets in it you know what i mean and we just gonna do it just like you see right here [Music] 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'ma quit saying that look it's the father's day cook look at these ribs right here you guys mom 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'ma 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 because the way you put them down is the way they're gonna cook so if you don't want that little being sometimes we get that's cause you place them and they're 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 going to look at them we'll spray them if they need it and then we're going to 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 i haven't looked at it now i'm gonna look at it you can see you see right here i 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 i'm starting to moisten up my bark but that's okay but look at this right here i talked about earlier i was going to flip them around but i like the way it's working right here i'm going to leave them alone we're going to 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're cooking right starting to get a little pull back 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 want to do is i'm just going to go ahead and cut me a couple of we just call this a couple of slices check it out we just put it here or 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 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 is gonna melt tell me what you guys think just your mind should be sending that signal to you listen and i'm thinking about that flavor from them kings for pellets you know what i mean we now i'm gonna go ahead i'm gonna just do like this because i'm gonna put some liquid in here 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 going to get us tender folks this is all we need that was just for good measure now what we want to do is we just want to close it right now because we got bones out here you see that little tear and this is heavy duty that's me being heavy-handed so we want to put it over here like this and now we come back and we make it double we want to 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 ten minutes right they've been in foil so let's just go ahead and take a look see where we at right now oh look at that right there hey it looks incredible now i want to take something like my uh 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 around 195 so what i'm gonna do is let's make some room i'll put this over here i got a pen 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 that magic barbecue sauce on it and then we're gonna 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 want to take some and you just want to 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 want to put it on there at all but this is uh hey i'm not going to say nothing i'ma let you guys look at the finger you know 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 king for pellets you know what i mean gives it a wonderful flavor i don't want to use them kind of words if i was going to talk you know like use the words i like to use like hey this is a banging you know flavor that it's going to 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 going to absorb some of that uh some of that flavor too hey that hickory just it's just a beautiful blend that's all i want to tell you guys you can see the way this is coating right here just imagine that which is smoke and ooh i'm not gonna save it though i'm gonna be quiet i'm not gonna over talk it and we're gonna 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 want to make sure y'all can see that okay so look at this right here oh wait 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 going to go ahead and cut us some [Music] okay so look just cut those my mouth is watering and again you know the slogan on this channel is listening we're not gonna over talk it right i'm gonna 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 green what that say i say father's days folk and i say kingsford hey let's get down this is not really fair you don't mean for me to be eating this like this you guys got to 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 real but i'm not going to use that yes i am i'm going to use that as an excuse so that i can give 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 you know super nice right but the flavor you can taste the wood all the way the pellets you can taste it all the way through all the way down to the pond hey with that being said you know it's the channel that ain't gonna over target 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