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00:00 (upbeat music)
00:03 Welcome to BBQWed.com.
00:04 Today we're gonna do some baby back ribs
00:07 on the backyard smoker.
00:09 It's real easy to do.
00:13 I've got three racks of loin back ribs,
00:16 or baby back ribs.
00:17 Grab some of your favorite dry rub and barbecue sauce.
00:23 It's gonna take about three or four hours to do.
00:28 That's the way your ribs often come in the cryovac bag.
00:33 Now I wanna take off that membrane
00:37 on the back of them ribs.
00:40 This'll allow your dry rub and sauces to permeate the meat.
00:44 Nice flavor.
00:48 Just get a dull spoon or a fork underneath the membrane
00:54 and grab some paper towel and pull.
00:57 (upbeat music)
01:00 Once you get the hang of it, it's not too difficult.
01:04 Alright, these are called just baby backs
01:13 'cause each slab weighs under 1.75 pounds.
01:17 One or three quarter pounds each.
01:21 That's technically baby back.
01:23 A little larger than that, we just call them loin backs.
01:27 Same thing.
01:28 I'm putting a little bit of my dry rub.
01:33 Made it up here at the barbecue web.
01:38 I'm just gonna lightly coat 'em.
01:43 You don't wanna coat 'em too thick.
01:46 Pork is nice and tender.
01:48 Has a delicate flavor.
01:53 Go easy on the rub.
01:54 Some will let the rub sit on overnight in the refrigerator.
02:01 But putting the rub on an hour or two
02:06 before you throw it on the smoker does do fine.
02:10 Now I just added a white hot charcoal to the smoker.
02:21 This is gonna be cooking about four hours.
02:23 I'm gonna add a few unburnt charcoal.
02:26 So we have plenty of heat, low and slow.
02:33 Now I'm throwing in a few chunks of hardwood.
02:38 We got some maple, a little bit of oak.
02:42 Whatever you got in the hardwood around, applewood,
02:47 do just fine.
02:48 (rock music)
02:51 Now I'm adding a little water to the water pan, drip pan.
03:01 So we can keep them ribs nice and moist.
03:04 Man, that fire smells good already.
03:11 Now I'm gonna put one of the slabs on the lower rack.
03:18 Gives me plenty of room.
03:20 You could easily cook about six slabs
03:28 of baby backs on this smoker.
03:30 Here I'll put the cover on and
03:45 make sure the temperature's just about where I want it.
03:48 Somewhere between 225 and 275 will do just right.
03:52 I like mine about 275.
03:56 You experiment.
03:59 That's what barbecue's all about.
04:04 Now we're about two and a half hours into this cooking.
04:09 I'm adding a little bit of warm water to the water bath.
04:15 This will make sure my ribs stay nice and moist.
04:19 You could also add a little wood chunk,
04:22 your hardwood in there to keep that light smoke going.
04:26 Here I'm adjusting the vents,
04:29 keep that temperature just where I want it.
04:32 Man, they look good.
04:39 You ready to eat or what?
04:42 (light piano music)
04:45 I'd say these ribs are about done.
04:48 Like I said, I like to do my ribs
04:52 about anywhere from three to four hours.
04:56 You wanna pull 'em off when you do
05:01 all the old rib test here.
05:03 You just grab two pieces of them ribs and pull.
05:08 Pull apart gently and the meat sticks to the bone.
05:12 It means you cooked 'em just right.
05:15 Man.
05:19 Can you smell that?
05:22 Alright, let me cut a few of these up.
05:30 I'm ready to eat.
05:35 (light piano music)
05:38 Alright, let's plate it up.
05:44 Now this is where I pour some of your
05:52 favorite barbecue sauce all over these ribs.
05:55 Mmm.
06:01 It's a nothing like baby back barbecue ribs.
06:05 (light piano music)
06:08 Now take a look at that.
06:13 I think it's time to eat.
06:19 Hey, anybody seen the dog?
06:23 Hey, Palomar.
06:25 Come on, boy.
06:30 Baby backs are in the kitchen.
06:32 BBQWeb.com.
06:36 (light piano music)
06:39 (light piano music)
06:42 [BLANK_AUDIO]