Tips For Making Amazing BBQ Ribs! #food #cooking #bbq | Tips For Making Amazing BBQ Ribs! #food #cooking #bbq | By Smokin' and Grillin' with AB | Man, there's so many things about people tell me, man, this is a little bit on the chewy side, you know, and stuff like that. Well, they tell me that until they come. It's really a fifty-50 chance when you come and eat ribs that I do that I pull the membrane off, right? I want to grab a paper towel and I'm using this for grip, right? So, Imma pull this just a little bit, just enough so I can get a good grip with the paper towel and look, we just pull this off. Now, what you see right here, I got a yellow mustard. This is what we call a binder. A binder can be anything even right here because Imma be spraying the ribs. You know what I mean? This is just a apple cider mix and it's mixed with water, right? So, it's one part, one part. Real simple. I could've sprayed that on here but Imma do it the way that I normally do it. I just like using the I like to, you know, just paint the mustard on, right? So, I'll do like this and Imma get it all over. Notice I'm doing the sides. We want to get rub everywhere. I'm getting ready to take all of my dry add them here and what I'm going to do is I'm just getting ready to whisk all of this together right now you see we got brown sugar now let me go ahead and do this part right here why I have it in here now I just want to show you folks watch how it covers it's just a little hard to do when you have it and you just sprinkle it on right look at that right there that's why I like to put it always in the shaker and we want to get a little bit there So, we going to come on over here. I'm still have it vented. You know what I mean? I slow it down my process because we want to you know, have our tent. We want to do em nice and low and slow, right? So, Imma run this a little bit on the higher side. They'll be running about two seventy-five, right? So, as you guys see right here, I got a water trough. That's to keep the moisture inside of here. Then, I got my coal. So, just to give you the setup, all my coals are pushed over here on that side, right? Meaning, I don't want to put my ribs over there, right? I want to put em over here on a non-direct over my over my water pan right here. That way I can keep the moisture in here and I don't have to worry about burning, no drips, no flare ups, and nothing like that, right? So, here's another key. Just move this over here like this. I'm getting ready to put this on here like that. The way you put your ribs on the grill is the way they going to cook, right? So, I like to take em and do something like put some in like almost like an accordion. That's what I want to see right there. Nice and straight and they'll cook that way, right? So, Let's get a little separation in here because we want the heat to go all the way through. You know, to be able to travel. I can go a little further so I can pick this up and put these here, right? Move these over just a little bit. Notice how I'm pushing them like that and then notice how they stay straight just quality meat no trimming this right here is right Imma close my hood right I already have it vented Imma wait to my temperature you know comes back to temp so once I'm about you know, 275 and it's holding then we set a timer I'm going to probably go about an hour then Imma take a look at them right and then we going to see does it need to be sprayed and then Imma talk to you guys about spritz the key is listen when you're using the you know a kettle grill you don't want to keep looking right I got that saying if you're looking you ain't cooking so we don't want to let it out. We got it vented just right to hold this temp. Now, we had an hour and 10 minutes in. Let's take a look at em. Alright so I see they nice and still you know look they moist I don't need to spray which is the term is spritz right I don't need to put none of that on there you man this is fine now I give you guys a pro tip what I like to do is I like to rotate since this the first half of the cook what Imma do is Imma move this over right and then Imma you know turn them over because we want everything to pull and work and be equal Now, Imma go ahead and spray this just so you guys know so you can get to full effect. Sometimes, you open this up and they'll be a little bit on the dry side like you can look right here and see it might be a little bit on the dry side but you can still see it's moist, right? So, I just take my spritz, my spray, right? And I just give it a little, that's it. You don't want to soak it. You don't want to run you, make none of your seat, your rub come off or nothing like that but this right here is doing just fine. Now, we already vent it properly. Imma go ahead and close it let the temp build back and Imma set another timer for another hour and 10 minutes alright so now we fixing to take a look look just another hour and 10 minutes oh yeah you see that right there look at the color that's the seasoning y'all once you guys put that rub on here you guys going to achieve that type of color too now everybody want to know like hey can you give me the time like I told you first hour and 10 and the second hour and ten remember after the first I rotate it turn everything so we can get even you know cook on it right Imma tell you how I know let me see if I can do it this way I look at it like this I like to see just a little bit more bean before I move on to the next stage right so I have it this way this time now I'm going to it over here. Like this. And Imma take this one and Imma check this one also. Right I like to see just a little bit more bean so Imma let this go for about another 30 more minutes you know what I mean and then once I get like the the shape that I'm looking for that's when Imma move on you know to the next phase right we close it and then we Imma set a timer for about 30 more minutes and just check to see where I'm at then we going to move on when I talk about the next phase we going to do a little wrap this where we going to get it nice and tender and we going to put that glaze on it and all of that Whoo. We got like some nice color. Look at how that is right there. You see that? Alright. It's a little bit more appliable. There we go. Now, Imma take this, bring this over here, right? And what Imma do now is I'm just going to show it to you and Imma flip this over like this because this is going to be the way we put it down. Just give it a little moisture right here. Whoo. Boy, I seasoned that just right. Let me go and take this other one off. Alright. So, what I did was, I got myself four sheets of aluminum, right? Aluminum foil. Now, this part right here is real simple, right? You just want to take some brown sugar and what I do is I just put it down like this, right? Then I'm going to take my knife and cut me some I don't know what to call them. They're not quite teaspoons. I mean tablespoons but I usually use the verbix dollops. Right? Of butter. You guys going to love this, right? Then, remember we had that, you know, our spritz right here. So, look, give it a little moisture. Right? Cuz what we going to do is put it back on the grill and we going to let it steam and this is what's going to tenderize it and get it super, super soft, right? And that's already hot. I can tell you right at the back. Soon as you put your ribs down like this, it's going to start to melt the butter but that's exactly what you want, right? So, we take a little bit more of our spray. I do the same thing for the backside. And then we just go ahead and start our wrap right and the reason I use two layers because you know sometime it sometime you know what I mean we start to handle this a little bit on the rough side you know what I mean we poke a hole so having two keep all of the keep it mostly sealed that way we can form that you know that steam in the inside remember this is the top so Imma put it in just like this and then we repeat for the second set Now, once you get through with these and I got it, it's like might be a little bit of a process for you but I promise you, when you serve these, everybody going to want to know like, hey, when did you become a pit master? Now, we're going to put 'em in like this and I will put 'em down meat side down, right? So, that mean the bones, the thin side, the the membrane side, it facing up, right? Try not to poke no holes. Remember, we want to generate that steam, right? So, we put over there. Now, put the top on and Imma set a timer for probably about 45 minutes just to see where we at. I'm going to be able to check it because Imma use my meat probe, right? So, I'll be able to stick that probe inside that meat. I'll be able to check to see how tender it is by the way it, you know, goes in the meat. This right here full proof. Okay, folks. Listen, we right we approach in 1 hour, right? Imma tell you how I know. Remember, I talked to you guys about the probe. Now, Imma take this probe right here, right? And I'm just going to do it well let's do it this way I'll turn it upside down like that right so when I stick this in here that was a bone so I hit it right oh yeah it's it's it's tender right so Imma check this other one and I got it I've been barbecuing so long you guys are probably thinking like man how's he touching that hot foil like that listen I got them chef fingers oh yeah Now, before I pick this up because this right here is hot, I just want to show you. I put on my gloves on top of some cut-resistant cotton gloves underneath, right? So, it'll give me a little buffer so I'm able to take em. Uh you can see they're nice and soft. You know what I mean? Uh do a little bit of drainage, grab 'em, and bring 'em in just like that. Look at those right there. Now, let me get this other one over. Let me get it out and Imma give you two options. Okay. So, look, this what I want to explain and you guys talk to me and tell me if I'm right about this. Everybody don't like to have barbecue sauce on top of their ribs, right? So, Imma go ahead and just do one with the barbecue sauce. So, Imma take this one and that's probably going to be the culprit right there, right? So, Imma take this one and put it in. I just wanted to set, right? So, let me move the cutting board out the way. Imma bring this over here and since this is going to be the one, Imma put this both of them back in there but Imma go ahead and just coat it. You know, this is my barbecue sauce. You know what I mean? Uh I'll put it like a little blend for you guys to make one or just use your, you know, your favorite, right? But when you put this on here like this, you know what I mean? We going to put it back in there, not covered, not wrapped and nothing like that. We going to let that Kingsford do its work. You know what I mean? To continue to do his work. And I want to tell you this. Listen, just the flavor profile off of that. When you open the hood of however you making these, I can promise you this. You going to say, okay, I know what we're doing and I know it's going to be fire because just from the aromatic just from the charcoal pricettes, right? And that's all we going to do. All we need is about 10 to 15 minutes inside. Everything is set right on the top. It'll firm it up just a little bit and Imma go get slicer. Hey, and don't forget, I told you it pairs very, very good with Cheetos mac and cheese. Super easy to make. I promise you folks, for just the quickness and the flavor, how bold and everything is. Listen, I'm not going to overtalk it. We fixing to just make 'em. Now, listen, we got the ribs in the inside, right? Remember, I went ahead and put the barbecue sauce on one rib and left the other one, you know, just the regular way. That's probably how you guys are going to make it, right? So now, we talked about the pairing. The pairing is great and I'm pairing it with these Cheetos mac and cheese. Super easy, quick to make. Instructions right here on the box. It tell you what you need is six cups of boiling water, right? So I already have six cups going. That's already boiling, right? So the next thing I want to do is open up my box. And I want to add you know my pasta noodles in the inside. Check out my packet. And get those going. Now, once you get them in the inside, you want to just go ahead and give em a stir. You don't want em to stick, right? I'll leave em like that. Hurry up and put this top on and Imma set the timer for 7 minutes. Alright, my timer just went off. 7 minutes. Let me drain this. Hit em in the colander and do not rinse. Alright, you can see the steam nice and hot. So, I said put it in the collar and don't forget, you gotta put your noodles back in your pot, right? So now, what we want to do is we want to get 4 tablespoons of butter. Alright, I'll go ahead and get this one. We add that. One third cup milk. And then we add our packet that came in the box. Look at the color, folks. We did say Cheetos, right? Right off the back, you can smell it, alright? Now, we take it and we let the heat from the noodles go ahead and help everything to marinate, you know, and melt together. Look at this right here. Oh, man. Look at how creamy that is. Now, I'm getting ready to plate it. The ribs is ready to come out. So let's get it. Okay, folks. As you can see, both of them are done. Look, this just set. You don't see as much wetness on the top. This is the one where we didn't put no barbecue sauce on it and this is the one we did. Now, I'm partial to the barbecue sauce. I know you guys can say what you want to say but Imma go ahead and cut this down just like this, right? So, Imma trace this bone. You know what I mean? Let's get down in here. Look at that. Nice. It's tender. Cuts through just like that, right? So, I'll lift this up right now so you guys can just see it. Look at that right there.
884K views · 15K reactions | Candy Apple Glazed Ribs 🔥🔥 Grilled & Oven Baked. Full recipe for the grill portion is in my summer cookbook, Smoke & Sandals. Visit the link in my bio to get your copy today! #bbqribs #ribsrecipe #comfortfood #soulfood #MemorialDay #bbqrecipes #bbqseason #cookoutseason #summerrecipes | Prestige Cooking, LLC | Facebook
How to Make the Best Oven Baked Ribs: Tender and Flavorful Every Time - Welcome to Exorecipes – Where Flavor Meets Inspiration
These Oven Baked Ribs are perfectly tender and packed with flavor! Slow-cooked in the oven until they fall off the bone, this easy recipe is a must-try for BBQ lovers. Pin this delicious rib recipe now! #OvenBakedRibs #BBQRecipes #TenderRibs #FallOffTheBoneRibs #EasyDinnerIdeas #BBQLovers #SlowCookedRibs #ComfortFood #BBQSeason #EasyRibRecipes