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BBQ LIKE A CHAMP!!! MAKE IT FALL OFF THE BONE!!! After watching this video, I’m sure you’ll agree that I may be the GREATEST BARBEQUE MASTER OF ALL TIME.
This video covers heating the coals, spicing the ribs with a dry rub, wood chips preparation, and the general process of slow indirect cooking pork ribs in a barbeque pit including secret tips and tricks. I smoked these ribs in the bar-b-que pit for over 4 hours.
Ingredients: 2.4 pounds babyback pork ribs, lime juice, sea salt, garlic powder, pepper, ground black pepper, salt tony chachere’s creole seasoning, minced onions, onion powder, lemon pepper, emeril’s original essense, honey bbq sauce, and more
Check back for future recipe videos on how to bbq tasty meat such as chicken, brisket, sausage, burgers, seafood, hamburgers, and poultry — tender and juicy!!
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Duration : 0:9:22
[youtube Uk23BHhx_g8]
I use one or 2 …
I use one or 2 spices or moustard..those ribs look gross
Black powder! Sweet!
Black powder! Sweet!
WOW.. thats alittle …
WOW.. thats alittle over kill on the seasons.. Thank God for Southern BBQ!!..
Okay, you get an A+ …
Okay, you get an A+ from me on the video, especially liked the OWW! Part lol.
Hey man, a common …
Hey man, a common misconception about smoking meat, is that there has to be alot of smoke. really, all you need is small wisps of smoke, or else you can get creosote built up on the meat, this will make it taste bitter and make your tounge tingle sometimes. If you can smell the hickory burning, that is enough to get the right taste. you might want to try to find some hickory chunks and put them in the chimney with the charcoal. Happy smokes
boiling ribs = FAIL …
boiling ribs = FAIL If ya do it right, you dont need to boil them to make them tender.
Good idea! i’ll …
Good idea! i’ll look into it.
is that a Char …
is that a Char Griller model? It looks like on the left side there is a spot for you to attach a side firebox.
that would solve the ash problem… because your heat source isnt in the same chamber as the meat.
In the south, we …
In the south, we don’t mess with coal when were smoking meat, just wood! And where is the brown sugar in the rub? lol
Meat looks good …
Meat looks good like it wants to come off the bone
Sweet …I’m all …
Sweet …I’m all out of angst!
Dude… you should have put an extra rack on for me.
yes, i have heard …
yes, i have heard of boiling them to save time… but my friends laughed at me when i asked them what they thought. they said you loose all the juices that way. when it comes down to it, ribs need atleast 3 hours on the grill.
some people just …
some people just cant cook
have you ever heard …
have you ever heard of boiling the ribs first, to make them tender, and then grill them after?
I do my ribs on a …
I do my ribs on a grill just about like yours.
I don’t use a dry rub. I take the membrane off the back of the ribs and just put salt and pepper on the ribs. I throw in a chunk of hickory close the lid and let it smoke for 2 hours, I then put the cattlemans bbq sauce on during the last 30 minutes of smoking. Total cooking time 2 1/2 hours. Best ribs you ever tasted.
true… more …
true… more recently i have been leaving out the tony’s cause it’s a bit overbearing. it’s great on other stuff though.
good job man…..
good job man…..
every time I go to …
every time I go to friends who THINK they know how to smoke ribs, they do the same thing.. use every spice they have and ruin it.. you can’t taste the MEAT!!!!
I think the next …
I think the next time you do one of these, you should have punk rock jam session transitions. little 10 second slash fests. like a champ!
That meat looks …
That meat looks like it fell right off the bone…. LIKE A CHAMP!