Speaker 1: Very simple and basic rib outline today for technique of
Speaker 1: the week, as it might be something you want to
Speaker 1: do this weekend, it being a long weekend and all
Speaker 1: I love ribs. Now, there's two different things between you know,
Speaker 1: you cooking ribs at home and let's say competition style ribs.
Speaker 1: Competition style ribs are cooked a little differently. So when
Speaker 1: I've had the pleasure to judge at a barbecue contest
Speaker 1: or something like that, they don't do you know what
Speaker 1: a lot of people say, like, oh it's falling off
Speaker 1: the bone goodness and delicious and tender. That would be
Speaker 1: a no no. In competition style ribs. You want them
Speaker 1: stuck to the bone. You want to have a perfect
Speaker 1: indentation of where your teeth bite in and pull that
Speaker 1: meat from the bone and it's still stuck to the bone. Now,
Speaker 1: this we're going to talk a little differer because I
Speaker 1: have found that most people when they cook them at home,
Speaker 1: don't really go for or even want a competition competition
Speaker 1: style rib They want slightly overcooked ribs which pull from
Speaker 1: the bone. So that's kind of what I'll be talking about, because, hey,
Speaker 1: the reality is this is the way you want them.
Speaker 1: You're not probably not going to be a contestant anywhere.
Speaker 1: So just getting to a place where you're cooking grilling
Speaker 1: some pork ribs to like. Another thing is I'm not
Speaker 1: going to get into smoking or any of those things
Speaker 1: because I'm going to assume the vast majority of you
Speaker 1: listening are really you know, have a gas grill and
Speaker 1: that's going to be your focus and this will work
Speaker 1: great on that. So grilling pork ribs is just that
Speaker 1: we're not going for barbecue, super low and slow barbecue,
Speaker 1: but will go lower and slower than typical grilling, which
Speaker 1: is high heat, getting that camelization, cooking them quickly and
Speaker 1: getting them off. So we'll stay away from the smokers,
Speaker 1: the wood chips and all that for right now and
Speaker 1: we'll just go to non stress, simple but delicious, and
Speaker 1: you can do it with your gas grill. Just make sure,
Speaker 1: as always, if you're running from a propaine tank.
Speaker 2: That it is full.
Speaker 1: A couple of ways to test that is well, you
Speaker 1: could lift it up and shake it and see there
Speaker 1: they do make little magnetic things.
Speaker 2: It will tell where the meter is as well.
Speaker 1: One way to do this is you could disconnect it,
Speaker 1: bring it out and pour hot water on the outside
Speaker 1: of it, and when you run your hand, the metal
Speaker 1: that does not have propane up against it will be
Speaker 1: warm because it's warm it has been warmed through by
Speaker 1: the hot water. Whereas the area that does have propaine
Speaker 1: will remain cool because it will dissipate that heat. So
Speaker 1: you can tell by where it goes from warm to cold.
Speaker 1: That's about the line as to where it's filled. So
Speaker 1: once you got all that stuff out of the way
Speaker 1: and you're ready to go, well, then get ready to go.
Speaker 1: You want to prep your ribs. So for this basic layout,
Speaker 1: what you're going to look for is you're going to
Speaker 1: look for baby back ribs or Saint Louis style will
Speaker 1: work as well, if that's if you prefer.
Speaker 2: Some people go by one name and the other. A
Speaker 2: dry rub.
Speaker 1: Now, a dry rub is a spice mix that is
Speaker 1: good for pork. In this case, it could be store bought.
Speaker 1: I'll give you an easy homemade version in just a
Speaker 1: little bit. You want unsweetened apple juice. This is going
Speaker 1: to add moisture without adding extra sugar. Sugar burns. Keep
Speaker 1: in mind, so people that put their barbecue sauce on
Speaker 1: too early, they'll find that it burns the sugar burns
Speaker 1: and then it makes it a nasty taste. In this
Speaker 1: case unsweetened apple juice, orange marmalade, and I love this.
Speaker 1: You can use peach or applecot preserves as well, but
Speaker 1: this is you're gonna make a glaze for later in
Speaker 1: the process, apple cide or vinegar. This adds a little
Speaker 1: bit of tang also tenderness. And then a large disposable
Speaker 1: aluminum tray that's just to make clean up a little easier.
Speaker 1: You can find those at the grocery store, similar to
Speaker 1: what you find you know around like a roasting you
Speaker 1: know ten.
Speaker 2: But it doesn't have to be that big, all.
Speaker 1: Right, So you're gonna need about an hour and a
Speaker 1: half or so, plus a little bit for resting times.
Speaker 1: But you want to get the ribs. You're gonna take
Speaker 1: them out of the package and you're gonna you're gonna
Speaker 1: pat them dry. Part of the process here is you know,
Speaker 1: prepping them to be to be perfect for this grilling process.
Speaker 1: You want to pull up, pull off that thin shiny
Speaker 1: membrane on the back of uh, the ribs. They call
Speaker 1: that silver the silver skin that pull that part off
Speaker 1: that is chewy and nasty and not gonna do anything
Speaker 1: for you. It's not gonna help the ribs stay moist.
Speaker 1: It's not gonna do anything it brings anything good.
Speaker 2: It's tough to it.
Speaker 1: Then you want to rub them with your favorite dry rub.
Speaker 1: Now again, this is not a sauce. It is a
Speaker 1: dry rub. We continue to tip our hat and be
Speaker 1: thoughtful about this weekend and those that have given their
Speaker 1: lives for us to be able to enjoy it this weekend.
Speaker 1: Talking about ribs a very simple recipe and grilling technique.
Speaker 1: This is not your competition style rib This is not
Speaker 1: smoking or any of those things. This is just a
Speaker 1: basic you can throw on your gas grill and enjoy yourself.
Speaker 1: So prepping the ribs, we already got into getting rid
Speaker 1: of the silver skin there, pulling that off membrane, getting
Speaker 1: that off, and then putting the rub on low and slow. Yes,
Speaker 1: but it's not as low and slow as you can
Speaker 1: go if you are smoking it. So you want the
Speaker 1: heat to meet medium blow and you're gonna cook for
Speaker 1: about one to two hours. You're looking for an internal temp. Now,
Speaker 1: I know normally when you're cooking pork you go to
Speaker 1: one for five. That's when you know it's safe. However,
Speaker 1: if you want these ultra tender, that kind of melting
Speaker 1: your mouth texture, you're gonna go hotter and more done.
Speaker 1: You're going to look for an internal temperature about eight
Speaker 1: one eight to one ninety.
Speaker 2: Now, again.
Speaker 1: This is not competing Tissian style, where you want to
Speaker 1: be able to see your teeth bite into the meat
Speaker 1: but they still stick to the bone. This is kind
Speaker 1: of what people expect, that kind of pulling away from
Speaker 1: the bone style, and that's what we're focusing on. You're
Speaker 1: going to use indirect heat, Okay, that means you don't
Speaker 1: want the ribs placed on top of the heat. You
Speaker 1: want the heat to warm the area around them, but
Speaker 1: not cook directly underneath them. So depending on your burner system,
Speaker 1: let's say you have three burners, three burner areas, which
Speaker 1: is what I have in mind, I would leave the
Speaker 1: middle one completely off and then put the flank, the
Speaker 1: left and the right with low to medium heat and
Speaker 1: that's what's going to give you, you know, that slower
Speaker 1: and lower process there, and that's what's going to give
Speaker 1: you that tender rib. So grill, you're going to set
Speaker 1: it to a ground three hundred and three hundred is
Speaker 1: kind of what you're looking for. You don't want to
Speaker 1: go any hotter than that. You don't need to go
Speaker 1: any lower than that, although you could. You have a
Speaker 1: clean grate, you want to oil them up a little
Speaker 1: bit from you know, so it doesn't stick to the ribs.
Speaker 1: And again that indirect heat is what you're going to do.
Speaker 1: So you put foil covered tray of ribs on the
Speaker 1: grill over indirect heat, close the lid, and you let
Speaker 1: them cook for about an hour, maybe up to two hours,
Speaker 1: depending on the grill thickness of the ribs, that kind
Speaker 1: of thing. Use a thermometer you want to check, aiming
Speaker 1: for one hundred and eighty to one hundred and ninety degrees,
Speaker 1: like I said, in the thickest part of the meat.
Speaker 1: And I know normally that would be way too overcooked.
Speaker 1: But this process is going to get you where you
Speaker 1: want to go. In a small pot, you want to
Speaker 1: mix the orange marmalade, some apple cid or vinegar over
Speaker 1: medium heat until and bubbly. It takes just a couple
Speaker 1: of minutes. You remove the ribs from the pan. You
Speaker 1: place them directly on the grill at this point, still
Speaker 1: over low heat, and you brush that glaze on, close
Speaker 1: the grill and cook for another five minute minutes. You
Speaker 1: repeat one more time with that glaze. That'll thicken up
Speaker 1: and caramelize in all that great goodness, and then you
Speaker 1: let them rests. It's pretty pretty.
Speaker 2: Simple.
Speaker 1: So again, one rack of baby back pork ribs, cup
Speaker 1: pork seasoning rub. This could be over the counter. I'll
Speaker 1: give you a really quick recipe in a sect. One
Speaker 1: cup of unsweetened apple juice, one large disposable aluminum tray,
Speaker 1: aluminum foil, half cup of orange marmalade, a quarter cup
Speaker 1: of apple cider vinegar. So you remove that baby back
Speaker 1: pork ribs from the packaging, padded dry paper towel, spray
Speaker 1: the aluminum pan with nonstick cooking spray, or you can
Speaker 1: rub with oil. Place the ribs into the pan, remove
Speaker 1: that silver skin off there, and from the back side
Speaker 1: of the ribs, you sprinkle some of that half cup
Speaker 1: pork seasoning rub onto the ribs and you want to
Speaker 1: rub it. I mean seriously, you want to rub that in,
Speaker 1: really get it in there every nook and granny. And
Speaker 1: if it makes it easier, you cut the rack of
Speaker 1: ribs in half that you know is easier for you
Speaker 1: to handle, flip the ribs over you seison the other side.
Speaker 1: Rule of thumb with rub is, however much naturally sticks
Speaker 1: to the rib is enough. Whatever falls off after rub
Speaker 1: rubbing can be discarded. And then you pour one cup
Speaker 1: of that unsweetened apple juice into the bottom of the
Speaker 1: large disposable aluminum tray. You cover the pan with aluminum foil,
Speaker 1: and you place in the fridge until your grill is ready.
Speaker 1: Heat that grill, get it to three hundred, maintain this
Speaker 1: temperature through the cooking process. You know, want them to
Speaker 1: cook too fast, and you get them up to one
Speaker 1: eighty to one ninety, and you make that that glaze
Speaker 1: and you'll be good to go. As far as a
Speaker 1: homemade pork seasoning rub, this is simple. Half cup brown sugar,
Speaker 1: quarter cup smoked paprika, one tablespoon coarse ground black pepper,
Speaker 1: one tablespoon kosher salt, one tablespoon chili powder, one tablespoon
Speaker 1: garlic powder, one tablespoon onion powder, and one teaspoon of cayenne,
Speaker 1: and you're good to go. So enjoy and let me
Speaker 1: know how it goes.