ribs

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3mo
11K views · 2.2K reactions | The rib recipe your parents never told you about.. these are country style pork ribs and you need to know! #countrystyleribs #bbqribs https://theninjacue.com/the-best-smoked-country-style-pork-ribs/ | Jordan Hanger | Hollywood Strings Orchestra · A Summer Place
375K views · 5.4K reactions | Cherry Dr Pepper Marinated and smoked pork belly burnt ends #porkbelly #burntends #drpepper #bbq | Kendrick BBQ | Kendrick BBQ · Original audio
17K views · 244 reactions | BBQ Ribs | BBQ Rib Recipe | Glazed with Homemade BBQ Sauce! #BBQ #Ribs #outdoorcooking #smokedmeat #easyrecipes #dinnerideas #bbqlife #pitboss | By EatingwithEdwardFacebook
How To Make Perfect Smoked Ribs? | How To Make Perfect Smoked Ribs? | By Smokin' and Grillin' with AB | Hey, folks. I know some of you guys are looking at this video right now when you just say, damn, them look good, right? Listen, I'm doing ribs yet again. Imma do this low and slow. So, listen, I put 'em in this pan. I took 'em in the inside. I like to run water on 'em just to get 'em a little bit on the clean side. You know, wash off any of the blood. Just look at this part right here. This is the thicker part, the meteor part, right? Imma do it the way you guys are going to do it for like a backyard griller. You see this piece right here? This right here will burn and dry out. Nobody going to use it, right? So, I just cut that off and put that right One, two, three, four. I like to come in right here and then just take it and then cut it. This is thin. I take this and when I got enough of that, I go ahead and cue this up, you know, separately with all the other thin meat. Now, I'm getting ready to go ahead and season, right? I got some yellow mustard. You guys can use W sauce. You can use whatever you want. The binder is here just so that it will go ahead and adhere. So, Imma go ahead open this up right now I just put a little bit. You don't need a whole lot. You know what I mean? This will be my wets, right? So, I'll just apply it like this. You want to get it all over. You know what I mean? You don't need a whole lot. You just need it for it to be tacky. I love using my barbecue rub. Let me go ahead and put this out here like that. That's going to be the tool of choice for myself. Great flavor. You guys try this. Let me know. You know what you think. What I want to do is I want to make sure I coat my ribs, right? This is the flavor, right? So, look, here we go. You see right there? Right? That's what you want to have a nice even coat alright so that's what it should look like there's the back I have a pan I just set them right here right and we let them just sit there and do its thing right now we do the same thing for the rest of TeleGrill set my temperature I'm at 275 we going to do them at 275 I set mine like this and then I check on in about an hour just to see how they are and then I rotate I'll take the one on the far end move that down here and vice versa got it so here we go Damn. Right now don't forget I told you guys it's really about how you put them on here how you want them to cook so I kind of like compress them like that and there we go If you look right here, we got a spritz bottle. Now, the reason you see it leaking right now is because I put a little bit of, I think of Doctor Pepper in here, right? This is Doctor Pepper. I put a little dash of dovey sauce. You know, I mean, a little water to dilute it and now, Imma go ahead and spray it. Right you don't want it to pull on top you just want to keep it a little moist I'm looking at it over here and it's looking good over here on this side okay so listen it's been about two hours and about 25 minutes right so I want you guys to come on take a look at it look at that right there I can see drippings over there remember I told you about the theme see how it kind of like burns on there that's why you try to like want to cut it you know what I mean so now Imma look at this like this just see where we at with the bean so what Imma do is Imma take this one put it over here but Imma turn it so Imma do it like this take this one. No, we're going to take this one. Turn it over here like that and we're going to take this one and turn it like this. We'll just cut this down like this. You see, got 'em cut down. I line 'em out just like this. Now, Imma take the top off of my, you know, my brown sugar. Now, Imma take some brown sugar like this. See that right there? Look, it's still nice and moist. Look at that and what we going to do is we just going to put a little bit like this. Now, I make these, I call this Cali style. You know what I mean? Because you know I like the little sweet you know what I mean we can do them with this then we can after we get them nice and tender this the tenderizing portion right here you know what I mean so we just add this just like this right now we going to come over here to the grill right now this process right here why I like to use aluminum you know what I mean because listen I got some Dr. Pepper I know you guys seen Doctor Pepper I'mma be honest with you it's any I don't care if it's cooked right whatever it is it's really just the act of the steaming that penetrates the meat that tenderizes get it nice and soft you know what I mean so come on back over here Imma open this up Remember, this is how we looking at it now. We probably like it about three hours in that three and a half hours, right? Look at that right there. Now, notice that color on there. That color come from this rub right here, folks. Imma take this one. Now, follow me over here to the foil. We're going to take it and Imma bring it. Uh I'll do it this way so you guys can see. You want this to be just like how I got it just the same width, right? Now, you just take this. I know some of y'all like, damn, I might have been doing it wrong this whole time. Me close this top. So look at that folks. So now I'm going to go ahead and take look at this brown sugar. We just going to put some on this side. You don't want to suck on these bones, paws. You don't want to do whatever you want to do to get all of this flavor in the inside of here. Now let's address the part about this soda. Right? Remember it's really just like your liquid. I'm telling you if you got apple juice that works too. It's just a processing of steaming. Right? So I'mma go ahead and open this up. Now, Imma build this up like this. Just your first layer. 6 ribs, I like to do it twice, right? So, I mean, excuse me, three ribs. I like to have six sheets, right? So, we going to do it like this. Imma hold that up. Now, look, Imma pour from this end. I just want you to see. This with the brown sugar. That's it and we double layer it. You know, alright because we don't want to have no issues, you know, with nothing poking through, right? So, You do it like this. Now, you guys know why we use the double. No poke throughs. We don't want to have no leaks, right? So now, we take it we come like this and you want it to be nice and sealed remember we went meat side down if I didn't stare but you guys are looking at it so you knew that already so we bring this over the top like that fold this over a couple of times just we don't want to lose none of our steams we keep it like that and Imma set this over here Now, we just put these in here just like that. Meat side down. Imma set a timer for about an hour. That's going to be right for where we at. Alright. So, I just open this one up. I just want to show you what they look like. Oh, yeah. Nice. Look at that right there. You see how I started to like pull. When you move 'em and rotate 'em, they'll kind of like pull evenly. So, the way I had 'em face, they pull in that way. When you reverse 'em and turn 'em, then you'll get pulled back down right so all I'm doing is checking them out Imma stick them back inside just for a hot second you know what I mean just to get them to dry just a little bit and I wanted to show you guys I always make them with barbecue sauce being honest with you you know what I mean so you guys can go back and reference any of my other videos that's the way I do like mine but look if you look right here look how this been steaming look at that you see that right there that's all that butter brown sugar all of that goodness right? So, I take em like this. You can see just, you see that? I got it. Got you taking pictures of it? You want to taste a couple of piece, couple of ribs? As you can see, clean. Look at the bone. The rub. I can touch the rub throughout the meat. Gives it that little bit of that brown sugar gave it a little bit of a sweet press on the top but this is the way you want to do it. You want to serve it to your people like this. If they want barbecue sauce, just give it to em in a like a little cup. They can just add it to theirs but you know what I mean? When you got real barbecue, do it like this and this will be fire folks.
169K views · 7.4K reactions | My favorite combination for wrapping ribs for the 2 portion of 3:2:1 ribs. Tip, when using the crown royal only go 1:45 because 2 or longer makes them almost too fall off the bone. #bbq #smoke #smoker #ribs #delicious #favorite #recipe | Erik Svend Svendsen | svenddiesel · Original audio
351K views · 3.8K reactions | My very first BBQ TikTok I can’t believe it’s been TWO YEARS! 🤯 thank you all for everything ❤️ #bbq #bbq | Married To BBQ | Married To BBQ · Original audio
709K views · 40K reactions | My very first BBQ video 🥺 I can’t believe it’s been 2 years… Two years ago, I posted this video on TikTok. I didn’t think much of it at the time… little did I know that it would completely change my life. I filmed my husband smoking ribs on our brand new @oklahomajoes Bronco. I edited the video, added a voiceover (that has since become my signature style), hit “post”, and went to sleep… The next morning I woke up to over 1M people having watched it and 30K followers overnight. I realized that there was a place for me in this crazy, social media world. On that day, Married to BBQ was born. It’s been a crazy two years and I am so thankful for EVERY single one of you that has supported me along the way. I’ve made some of the best friends I’ve had in my life within this beautiful, BBQ community and I am so thankful to be able to share my passion and love for BBQ with the world. I can’t wait to see what the next two years brings! ❤️ #bbq #texasbbq #competitionbbq #smokedmeat #smokedribs #cinderellastory #mystory | Breanna Stark | marriedtobbq · Original audio
Slow Cooker BBQ Ribs
Make the most tender and flavorful ribs you have ever tasted, all thanks to this simple crockpot rib recipe from Crock Pots and Flip Flops! These ribs are so tender, that they practically fall off the bone after simmering all day in the slow cooker. It's all in the slow cooker dry rub, which seals in the delicious flavor as they cook to perfection. With just a few basic ingredients and minimal effort, you'll have mouthwatering BBQ ribs that are perfect for family dinners or summer cookouts.
575K views · 10K reactions | Chef does a competition wrap for ribs • • • • • • #bbq #meat #pork #competitionbbq #pitmaster | Sweet Baby Ray's Restaurant & Catering | sweetbabyrayscatering · Original audio
86K views · 1.5K reactions | Hot Honey Buffalo Ribs are the PERFECT recipe for your next cookout! #babybackribs #partyribs #buffalowings | Married to BBQ | Married to BBQ · Original audio