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<v Speaker 1>Very simple and basic rib outline today for technique of

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<v Speaker 1>the week, as it might be something you want to

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<v Speaker 1>do this weekend, it being a long weekend and all

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<v Speaker 1>I love ribs. Now, there's two different things between you know,

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<v Speaker 1>you cooking ribs at home and let's say competition style ribs.

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<v Speaker 1>Competition style ribs are cooked a little differently. So when

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<v Speaker 1>I've had the pleasure to judge at a barbecue contest

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<v Speaker 1>or something like that, they don't do you know what

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<v Speaker 1>a lot of people say, like, oh it's falling off

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<v Speaker 1>the bone goodness and delicious and tender. That would be

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<v Speaker 1>a no no. In competition style ribs. You want them

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<v Speaker 1>stuck to the bone. You want to have a perfect

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<v Speaker 1>indentation of where your teeth bite in and pull that

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<v Speaker 1>meat from the bone and it's still stuck to the bone. Now,

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<v Speaker 1>this we're going to talk a little differer because I

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<v Speaker 1>have found that most people when they cook them at home,

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<v Speaker 1>don't really go for or even want a competition competition

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<v Speaker 1>style rib They want slightly overcooked ribs which pull from

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<v Speaker 1>the bone. So that's kind of what I'll be talking about, because, hey,

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<v Speaker 1>the reality is this is the way you want them.

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<v Speaker 1>You're not probably not going to be a contestant anywhere.

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<v Speaker 1>So just getting to a place where you're cooking grilling

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<v Speaker 1>some pork ribs to like. Another thing is I'm not

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<v Speaker 1>going to get into smoking or any of those things

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<v Speaker 1>because I'm going to assume the vast majority of you

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<v Speaker 1>listening are really you know, have a gas grill and

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<v Speaker 1>that's going to be your focus and this will work

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<v Speaker 1>great on that. So grilling pork ribs is just that

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<v Speaker 1>we're not going for barbecue, super low and slow barbecue,

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<v Speaker 1>but will go lower and slower than typical grilling, which

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<v Speaker 1>is high heat, getting that camelization, cooking them quickly and

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<v Speaker 1>getting them off. So we'll stay away from the smokers,

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<v Speaker 1>the wood chips and all that for right now and

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<v Speaker 1>we'll just go to non stress, simple but delicious, and

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<v Speaker 1>you can do it with your gas grill. Just make sure,

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<v Speaker 1>as always, if you're running from a propaine tank.

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<v Speaker 2>That it is full.

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<v Speaker 1>A couple of ways to test that is well, you

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<v Speaker 1>could lift it up and shake it and see there

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<v Speaker 1>they do make little magnetic things.

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<v Speaker 2>It will tell where the meter is as well.

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<v Speaker 1>One way to do this is you could disconnect it,

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<v Speaker 1>bring it out and pour hot water on the outside

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<v Speaker 1>of it, and when you run your hand, the metal

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<v Speaker 1>that does not have propane up against it will be

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<v Speaker 1>warm because it's warm it has been warmed through by

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<v Speaker 1>the hot water. Whereas the area that does have propaine

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<v Speaker 1>will remain cool because it will dissipate that heat. So

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<v Speaker 1>you can tell by where it goes from warm to cold.

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<v Speaker 1>That's about the line as to where it's filled. So

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<v Speaker 1>once you got all that stuff out of the way

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<v Speaker 1>and you're ready to go, well, then get ready to go.

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<v Speaker 1>You want to prep your ribs. So for this basic layout,

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<v Speaker 1>what you're going to look for is you're going to

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<v Speaker 1>look for baby back ribs or Saint Louis style will

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<v Speaker 1>work as well, if that's if you prefer.

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<v Speaker 2>Some people go by one name and the other. A

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<v Speaker 2>dry rub.

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<v Speaker 1>Now, a dry rub is a spice mix that is

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<v Speaker 1>good for pork. In this case, it could be store bought.

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<v Speaker 1>I'll give you an easy homemade version in just a

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<v Speaker 1>little bit. You want unsweetened apple juice. This is going

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<v Speaker 1>to add moisture without adding extra sugar. Sugar burns. Keep

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<v Speaker 1>in mind, so people that put their barbecue sauce on

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<v Speaker 1>too early, they'll find that it burns the sugar burns

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<v Speaker 1>and then it makes it a nasty taste. In this

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<v Speaker 1>case unsweetened apple juice, orange marmalade, and I love this.

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<v Speaker 1>You can use peach or applecot preserves as well, but

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<v Speaker 1>this is you're gonna make a glaze for later in

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<v Speaker 1>the process, apple cide or vinegar. This adds a little

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<v Speaker 1>bit of tang also tenderness. And then a large disposable

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<v Speaker 1>aluminum tray that's just to make clean up a little easier.

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<v Speaker 1>You can find those at the grocery store, similar to

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<v Speaker 1>what you find you know around like a roasting you

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<v Speaker 1>know ten.

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<v Speaker 2>But it doesn't have to be that big, all.

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<v Speaker 1>Right, So you're gonna need about an hour and a

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<v Speaker 1>half or so, plus a little bit for resting times.

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<v Speaker 1>But you want to get the ribs. You're gonna take

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<v Speaker 1>them out of the package and you're gonna you're gonna

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<v Speaker 1>pat them dry. Part of the process here is you know,

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<v Speaker 1>prepping them to be to be perfect for this grilling process.

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<v Speaker 1>You want to pull up, pull off that thin shiny

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<v Speaker 1>membrane on the back of uh, the ribs. They call

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<v Speaker 1>that silver the silver skin that pull that part off

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<v Speaker 1>that is chewy and nasty and not gonna do anything

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<v Speaker 1>for you. It's not gonna help the ribs stay moist.

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<v Speaker 1>It's not gonna do anything it brings anything good.

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<v Speaker 2>It's tough to it.

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<v Speaker 1>Then you want to rub them with your favorite dry rub.

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<v Speaker 1>Now again, this is not a sauce. It is a

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<v Speaker 1>dry rub. We continue to tip our hat and be

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<v Speaker 1>thoughtful about this weekend and those that have given their

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<v Speaker 1>lives for us to be able to enjoy it this weekend.

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<v Speaker 1>Talking about ribs a very simple recipe and grilling technique.

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<v Speaker 1>This is not your competition style rib This is not

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<v Speaker 1>smoking or any of those things. This is just a

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<v Speaker 1>basic you can throw on your gas grill and enjoy yourself.

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<v Speaker 1>So prepping the ribs, we already got into getting rid

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<v Speaker 1>of the silver skin there, pulling that off membrane, getting

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<v Speaker 1>that off, and then putting the rub on low and slow. Yes,

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<v Speaker 1>but it's not as low and slow as you can

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<v Speaker 1>go if you are smoking it. So you want the

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<v Speaker 1>heat to meet medium blow and you're gonna cook for

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<v Speaker 1>about one to two hours. You're looking for an internal temp. Now,

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<v Speaker 1>I know normally when you're cooking pork you go to

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<v Speaker 1>one for five. That's when you know it's safe. However,

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<v Speaker 1>if you want these ultra tender, that kind of melting

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<v Speaker 1>your mouth texture, you're gonna go hotter and more done.

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<v Speaker 1>You're going to look for an internal temperature about eight

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<v Speaker 1>one eight to one ninety.

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<v Speaker 2>Now, again.

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<v Speaker 1>This is not competing Tissian style, where you want to

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<v Speaker 1>be able to see your teeth bite into the meat

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<v Speaker 1>but they still stick to the bone. This is kind

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<v Speaker 1>of what people expect, that kind of pulling away from

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<v Speaker 1>the bone style, and that's what we're focusing on. You're

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<v Speaker 1>going to use indirect heat, Okay, that means you don't

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<v Speaker 1>want the ribs placed on top of the heat. You

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<v Speaker 1>want the heat to warm the area around them, but

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<v Speaker 1>not cook directly underneath them. So depending on your burner system,

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<v Speaker 1>let's say you have three burners, three burner areas, which

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<v Speaker 1>is what I have in mind, I would leave the

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<v Speaker 1>middle one completely off and then put the flank, the

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<v Speaker 1>left and the right with low to medium heat and

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<v Speaker 1>that's what's going to give you, you know, that slower

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<v Speaker 1>and lower process there, and that's what's going to give

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<v Speaker 1>you that tender rib. So grill, you're going to set

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<v Speaker 1>it to a ground three hundred and three hundred is

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<v Speaker 1>kind of what you're looking for. You don't want to

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<v Speaker 1>go any hotter than that. You don't need to go

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<v Speaker 1>any lower than that, although you could. You have a

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<v Speaker 1>clean grate, you want to oil them up a little

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<v Speaker 1>bit from you know, so it doesn't stick to the ribs.

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<v Speaker 1>And again that indirect heat is what you're going to do.

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<v Speaker 1>So you put foil covered tray of ribs on the

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<v Speaker 1>grill over indirect heat, close the lid, and you let

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<v Speaker 1>them cook for about an hour, maybe up to two hours,

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<v Speaker 1>depending on the grill thickness of the ribs, that kind

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<v Speaker 1>of thing. Use a thermometer you want to check, aiming

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<v Speaker 1>for one hundred and eighty to one hundred and ninety degrees,

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<v Speaker 1>like I said, in the thickest part of the meat.

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<v Speaker 1>And I know normally that would be way too overcooked.

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<v Speaker 1>But this process is going to get you where you

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<v Speaker 1>want to go. In a small pot, you want to

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<v Speaker 1>mix the orange marmalade, some apple cid or vinegar over

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<v Speaker 1>medium heat until and bubbly. It takes just a couple

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<v Speaker 1>of minutes. You remove the ribs from the pan. You

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<v Speaker 1>place them directly on the grill at this point, still

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<v Speaker 1>over low heat, and you brush that glaze on, close

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<v Speaker 1>the grill and cook for another five minute minutes. You

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<v Speaker 1>repeat one more time with that glaze. That'll thicken up

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<v Speaker 1>and caramelize in all that great goodness, and then you

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<v Speaker 1>let them rests. It's pretty pretty.

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<v Speaker 2>Simple.

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<v Speaker 1>So again, one rack of baby back pork ribs, cup

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<v Speaker 1>pork seasoning rub. This could be over the counter. I'll

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<v Speaker 1>give you a really quick recipe in a sect. One

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<v Speaker 1>cup of unsweetened apple juice, one large disposable aluminum tray,

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<v Speaker 1>aluminum foil, half cup of orange marmalade, a quarter cup

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<v Speaker 1>of apple cider vinegar. So you remove that baby back

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<v Speaker 1>pork ribs from the packaging, padded dry paper towel, spray

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<v Speaker 1>the aluminum pan with nonstick cooking spray, or you can

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<v Speaker 1>rub with oil. Place the ribs into the pan, remove

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<v Speaker 1>that silver skin off there, and from the back side

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<v Speaker 1>of the ribs, you sprinkle some of that half cup

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<v Speaker 1>pork seasoning rub onto the ribs and you want to

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<v Speaker 1>rub it. I mean seriously, you want to rub that in,

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<v Speaker 1>really get it in there every nook and granny. And

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<v Speaker 1>if it makes it easier, you cut the rack of

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<v Speaker 1>ribs in half that you know is easier for you

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<v Speaker 1>to handle, flip the ribs over you seison the other side.

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<v Speaker 1>Rule of thumb with rub is, however much naturally sticks

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<v Speaker 1>to the rib is enough. Whatever falls off after rub

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<v Speaker 1>rubbing can be discarded. And then you pour one cup

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<v Speaker 1>of that unsweetened apple juice into the bottom of the

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<v Speaker 1>large disposable aluminum tray. You cover the pan with aluminum foil,

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<v Speaker 1>and you place in the fridge until your grill is ready.

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<v Speaker 1>Heat that grill, get it to three hundred, maintain this

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<v Speaker 1>temperature through the cooking process. You know, want them to

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<v Speaker 1>cook too fast, and you get them up to one

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<v Speaker 1>eighty to one ninety, and you make that that glaze

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<v Speaker 1>and you'll be good to go. As far as a

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<v Speaker 1>homemade pork seasoning rub, this is simple. Half cup brown sugar,

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<v Speaker 1>quarter cup smoked paprika, one tablespoon coarse ground black pepper,

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<v Speaker 1>one tablespoon kosher salt, one tablespoon chili powder, one tablespoon

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<v Speaker 1>garlic powder, one tablespoon onion powder, and one teaspoon of cayenne,

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<v Speaker 1>and you're good to go. So enjoy and let me

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<v Speaker 1>know how it goes.