Let’s slow Smoke BBQ Pork Ribs for the family!🔥🍖 # #bbq # #ribs # #smokedmeat # #fyp # #chopelasreviews

Dang ribs are getting expensive. That's okay. Still cheap enough to feed the family. All right, let's get started. I'm gonna dump it out. Ooh, it comes with a binder. Nice. I like to see it. I'm gonna start off with a nice coat of lemon pepper. Just enough to cover it yellow. Go a little bit of garlic powder. A little bit of onion powder. You excited for ribs tonight? Yeah. Then I'm gonna go just a little bit of that slap ya mama. Don't tell my mama I said that, but I'm gonna put a little bit of that on there. And then just some black pepper. And we'll do that to the other side. All I'm gonna do is score the back a couple times. Ribs are looking good. Go ahead and walk these outside. Don't fall, seasoning. Hang in there. I also got my smoker preheating. We'll go ahead and open that up. Ah, it's dirty. Whatever, I'll just place that there. Grab this, toss it over there, and remove my cheese. Yup. Then grab this guy and take it to scrappy town. Go ahead and pick up my rib and then toss it down. Shut the door. And at 250 degrees, we'll let it cook for about an hour. And then we'll flip it. Been a little over an hour. Grab my tongs. We're sitting at 150 degrees. 30 minutes ago, I did bump it down to 235 because it was kind of heating up fast. Go ahead and open up the smoker. Oh yeah, that looks good. I'm just gonna kind of give it a flip. Bam. Shut the door and let it cook for an hour more. Dude, we're gonna do the flip now. All right, another hour has elapsed. We're sitting at a whole 170 degrees. Let's go ahead and see what she looks like. Oh yeah, she's starting to get juicy. Go back underneath. Give it a flip. Yes, sir. All right, shut the door. You know the deal, we're gonna let it cook for an hour more. I also bumped it down to 225 because I really wanted to slow down, dude. I'm not trying to eat right now. Shoot, it's only 3 PM. All right, it's been another hour, but my belly is growling like a lot. And we're at 179 degrees. Go ahead and see what they look like. Oh man, they look really good. I'm gonna come over here, flip it one more time. Bones are starting to pop out. We'll shut the door. And I'm gonna crank this thing up to 275 degrees. Now we're gonna work on the spaghetti and the green beans and then eat dinner because I'm starving. All right, let's work on the sides. This is for the beans. That's for the bat. And that's for the green beans, right? For the beans, tablespoon of butter. Let that melt. Splash of avocado. I'm gonna grab some pickled jalapeno. I'm just gonna toss a couple in. There we go. Little juice in the sink. And we'll just go ahead and get that cooking a little bit. Now for this, hot water. And you know the deal, filler up. Bring it to a boil so you can dump in the noodles. Look at me doing sides today, baby. Y'all proud of me? Yes, sir. This is for the green beans. Get off there. Go ahead and melt that up. Keep rolling around this. Bring this to a boil. Dump in some salt for the noodles. All right, this is almost turning brown. Let's make sure the ribs aren't overcooking. I'm shooting for like 205 degrees. Probably 200. Oh yeah, we're at 190. I'd say about 10 more minutes, they'll be done. Go ahead and open my green bean. Ah, wait, this is brown. Oh boy, turn that down. And then I'm gonna dump that in. Oh baby. By the way, this is ranch style beans. I love ranch style beans. They're really good. Go ahead and mix that in real well. Roll this butter around. Toss in just a little bit of kosher salt and splash of cumin. That might be a bad idea, I don't know. And a little garlic powder. Go ahead and mix that in real good. All right, let that slowly heat up. Back to the green bean. Go ahead and dump that in my pot. And you know the deal, mix that in real well. Splash of sea salt and some black pepper. Same for this. Mix, mix, mix. And mix, mix, mix. Let those heat up. All right, let's go check the ribs. Only been a couple minutes, we're at 194. I'm gonna get everything I need to take those off in a second. I think I'll just use this. All right, the water's boiling aggressive. Dump in my noodles. Go ahead and mix that in real good. All right, hopefully the ribs are done now. Get away from my barbecue. Oh my god, it's at 201. It is time to turn it off. Grab this. Let's see what the final product looks like. Oh baby, that's what you want. Go ahead and take this out. Scoop it up. And we'll place it right here. Now that is how you make a rack of ribs, dude. Shake. Let's take these guys inside. Ah, not the noodles! Mix that in real good. Make sure they're not sticking. I got a five-minute timer on. Open the oven. I'm just gonna let those rest for like five, ten minutes until all this is done. Hold on, I heard this helps. Oh, it works! And don't forget to just keep these kind of warm the whole time. Same for the green beans. They're actually probably done. Turn the green beans off, leave the beans going. Nothing wrong with making those softer. All right, noodles are soft. Remove my spatula. Just took a second. Cover that up and strain the juice. Place that back there. Throw in some butter. Go ahead and mix that in real good. Because it's America, a little more. We love our butter. We'll go half a cup of milk. And I'll dump that in. I'll just go ahead and mix that until all the butter's melted. Crank this heat up a little. Now for the packets. Packet number one, packet number two. Go ahead and mix that in real well. All right, my mac is macking. Turn that off. Let it sit. Turn this off. Mix it in one more time. Now for the ribs. Dude, look at that. Oh my god! In that big piece. Look how juicy those ribs are, dude. That's what you want when you're making ribs. And I'm not squeezing it that hard. Fine, we'll give it a squeeze. That's what happens. That's some juicy ribs. Boom. Now that is how you make a plate of food. Try that mac. Try these beans. Green beans. All right, now for those ribs. See how it tastes. Started using lemon pepper because of my dad. Amazing choice. That is a good dinner.