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Printable recipe below! Most folks spend all day cooking some ribs and they're still not tender. I'm sharing some important cooking tips for tender pork ribs, with a technique that most people skip. This smoked ribs recipe will show you how to cook ribs that fall off the bone, proving that sometimes less is more when it comes to bbq!
Used in this video:
Kent's Rib Rub https://www.kentrollins.com/shop
Kent's Low Sodium Original Seasoning https://www.kentrollins.com/shop
Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f
Use code: KENTROLLINS for 10% off
DJI Mic 2 https://amzn.to/4ewAHAw
Cowboy Hat: Chazhatz.com
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Printable Recipe:
Kelly Haynes
12:39 PM (48 minutes ago)
to me
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0:00
Most folks spend all day cooking some
0:02
ribs and they're still not tender. And
0:05
I'm showing you the step that everyone
0:08
skips and it changes everything.
0:16
I've got some disturbing news for some
0:18
of y'all because some of y'all have not
0:20
will not believe this. You won't. Quit
0:22
smoking them ribs. I know all the time
0:25
you think, "Hey, I smoke them every time
0:27
I go out there. Get the best flavor. I
0:29
cook them six, eight hours. They fall
0:30
apart. They the best thing ever. I'm
0:32
telling you, this is the best method to
0:35
cook ribs to have the greatest flavor,
0:37
get a little smoke taste, but tender,
0:40
fall off the bone if you want to cook
0:41
them that long or bite it so easy and
0:43
just fall off that bone as well. Don't
0:46
smoke them ribs no more. I'm going to
0:48
walk you through the process. It's going
0:49
to show you how we steam these ribs and
0:51
then finish them over hot fire. Don't
0:54
take long. Probably three and a half to
0:56
four hours and you got ribs that you can
0:58
eat. You ain't having to sit around out
1:00
there cough on the smoke and get all
1:02
that done. Stick with me. You're going
1:05
to want to try this method.
1:13
Time to glove up. It is. Oh my gosh,
1:15
that hurt. You know, we're talking about
1:18
my favorite rib to cook. That is a baby
1:20
back rib. Why are they called baby back?
1:23
because they up there to the sweetness,
1:25
the best baby of all, the loin. You get
1:27
closer up there. Let's say this is the
1:29
hog here at the back. Then you got them
1:31
baby back ribs. Then you get down and
1:33
you got them spare ribs. Then you got
1:34
them St. Louis ribs. It's what down at
1:36
the bottom. I don't like to eat them. I
1:39
would rather eat a baby back rib any day
1:41
of the week. You're getting more meat,
1:43
more flavor, and it's quality because
1:46
it's up there closer to that loin. And
1:48
look at this big old thick meaty jumbo.
1:50
I mean, he come off a hog that has done
1:52
well all his life. And I got
1:54
>> Hey, I got a question.
1:55
>> Yes, sir.
1:56
>> Do you have any tips like for buying
1:59
them? Like what to look for?
2:01
>> I mean, these was on sale, so you can't
2:02
be picky here. Okay. Buy one, get one
2:05
free. It's like Christmas. Yes, it was.
2:07
It was so good. But I like to get a rib
2:10
just like a steak. You go to looking for
2:12
little flexcks of marbling throughout.
2:14
When you're looking at these ribs and
2:15
you see these bones coming across here,
2:17
you don't want to see none sticking out.
2:19
That's what we call a shiner. It'll be
2:21
sticking out too close to the surface.
2:23
So, let's get these prepped. For years,
2:26
I never even skint a rib. And when I'm
2:29
talking about skinning a rib, take this
2:32
end of the spoon, slip right under this
2:34
membrane right here, and just pull it
2:37
up. Then you take your trusty paper
2:39
towel and you get a hold of it. If I can
2:43
find it.
2:47
There he is. Pull that little membrane
2:49
up. Get a hold of it with your paper
2:52
towel
2:53
and it will just what you call it.
2:56
Sometimes it'll split.
2:58
Dig back in here till you can find that
3:00
corner and everything evens up
3:03
and just pull him off. You have skin a
3:07
rib. Mage says if you dropped that, Dad,
3:09
I'd sure take care of it. You can see
3:11
this one ain't wanting to come off just
3:13
as pretty as the other one. Just keep
3:16
digging in there till you can get all
3:17
that membrane. I just like to get off
3:19
any excess moisture right here at the
3:22
first.
3:28
And then it's time to season. Now, if
3:31
you don't have our rib rubbing stuff,
3:32
you can use salt, pepper, garlic powder,
3:35
something like that, a little smoked
3:37
paprika, whatever you got. But I prefer
3:40
to put a base coat on
3:42
of our rib rub. And I like to do it
3:46
pretty heavily. And I like to come from
3:48
up high if the wind ain't blowing. I
3:50
think you get a little more even
3:52
coverage. We got our base coat of rib
3:54
rub in there. I like to go back with
3:55
some of our original low sodium cuz
3:57
we've already got some salt in there.
4:00
So, we'll get them seasoned well.
4:21
seasoned well they are. And we're going
4:23
to let them set on this wire rack about
4:24
45 minutes to let them warm up, but also
4:27
to let that seasoning soak in. I want to
4:30
see them sweat. I want to see all that
4:32
color just glistening through there. And
4:34
in the meantime, we'll build us a fire
4:36
here in just a minute and we'll get
4:37
going.
4:49
Well, it's been about 40 minutes sitting
4:51
out here and you can see that shine they
4:53
got in there. Some of that seasoning has
4:55
disappeared. It's called reverse
4:57
osmosis. Uhhuh. That's a big word. All
5:00
that moisture rises to the top and then
5:02
it just goes back down in there. Pulls
5:04
that seasoning in. Now, we told you the
5:06
trick was steaming these ribs. and we're
5:08
going to steam them with some chicken
5:09
broth. Now, you want to put the broth in
5:12
the pan first cuz you don't want to just
5:14
pour it over here. You be washing off
5:16
all of your osmosis process. So, we're
5:18
going to use a whole box of broth, which
5:21
is 32 oz.
5:26
This is where the chicken and the pig
5:28
get together and they have a little
5:29
happy time. Set them in there gingerly.
5:33
You can talk to them if you want. Here,
5:35
little piggy, you go right here.
5:38
This little piggy goes right over here.
5:43
So, we're going to cover these with
5:44
aluminum foil cuz steaming makes them
5:47
more tender.
6:01
Well, the little piggies is ready to
6:03
take a nap. They are. They're tired.
6:05
fire is about I'd say this far from the
6:08
grill. There is no smoking wood in there
6:10
because we ain't getting no smoke to it.
6:12
It is hardwood lump only. So, we're
6:15
going to shut the door. I'm going to try
6:17
to regulate this temperature about 350°.
6:20
Now, if you're doing it in the house,
6:21
preheat your oven to 350. In about 2
6:24
hours and 30 minutes, we're going to
6:26
pull the foil back to see if the piggies
6:28
are sleeping well. We are. And we're
6:30
going to look. First thing, do we still
6:33
have enough broth in there? You don't
6:34
want to boil it dry. We want that steam
6:36
to get things tender. But has it pulled
6:39
a little from the bone? You'll see it
6:40
there on the ends of both ribs. It'll
6:42
pull in just a little shrink. Don't open
6:44
the oven door. Don't open the grill
6:46
door. Monitor your temperature and your
6:48
time. We fitt to have us some tender
6:50
ribs.
7:18
Well, I checked them at 2 and 1/2 hours.
7:21
They were pretty tender, but I added a
7:23
little more broth, covered them back
7:24
full, let them sit for another 30
7:27
minutes on there. run 350° solid the
7:30
whole time. They are fork tender now.
7:33
So, I'm going to let them rest just a
7:34
minute. I'm going to go back over here
7:35
and put a little wood on the fire. I
7:37
like to use just a little mosquite and a
7:39
little cherry. I don't want this so much
7:41
smoke flavor as I'm wanting just some
7:43
heat to finish these ribs off.
7:57
As you can see, all the fire is on this
7:59
end. I just want to put these ribs down
8:01
here on this end. Let them cook just a
8:03
little bit longer. But as I raise these
8:05
up, you can see what I was talking about
8:07
as them bones and that meat will shrink.
8:09
You'll see that bone begin to showing
8:11
up. Now, sometimes these are tender,
8:12
they won't fall apart. I'm gonna put him
8:14
right there. Get this little fella out
8:17
of there.
8:19
They're on the indirect side. Let me
8:21
move this before I drop it.
8:26
Now, I know some of you heard me say no
8:28
smoke. And if you're just dying to have
8:30
a little smoke at this time, you could
8:32
shut the lid and give yourself a little
8:35
smoke flavor if you just can't stand it.
8:37
Me, I'm just going to leave it open. I'm
8:39
going to shut this door. They're going
8:42
to stay down here on this end probably,
8:43
I'd say about 2 to 3 minutes aside. I'll
8:46
flip them here in a minute. Then we will
8:48
finish on the hot side.
9:06
I love to give them just a little more
9:08
sprinkling of rib rub or your favorite
9:10
barbecue rub.
9:13
Not much, but just a tad cuz they are
9:16
fixing to kiss the fire and get the
9:18
flavor
9:24
things is beginning to happen. See
9:25
there, that bone's even pulling a little
9:27
more. Got some good color on there. So,
9:29
he's first in line to get turned over.
9:32
This one, we're going to flop him over,
9:34
too.
9:38
Heat.
9:53
Heat.
10:20
Well, you seen me take them down there
10:22
and put them on the hot side of that
10:23
fire. Now, you want some fire. You want
10:25
some flame cuz you're going to get that
10:27
color pretty quick. And it don't take
10:29
about 2 minutes. Then you need to flip
10:30
them back over. You want to see that
10:32
sizzle on each side. And then if you
10:34
want to baste them with barbecue sauce,
10:36
now is the time. Bottom, let it cook a
10:39
minute. Turn them over. Do the top.
10:42
Remember, you leave it on there too
10:43
long. Barbecue sauce usually has some
10:45
kind of molasses or sugar base to it and
10:47
it will burn. Then we're going to take
10:49
them to the other end and let them set
10:51
for a minute. Just let that barbecue
10:53
sauce dry on there a little. And folks,
10:55
they are tender. I promise you. Cuz when
10:57
you're slicing them, they try to fall
10:59
apart. Any miny mo, this little piggy
11:01
right here got to go. Mhm. So,
11:08
I mean, it don't get no better than
11:11
that. And I didn't have to wait four,
11:13
five, six hours, nothing to get these
11:15
done. Make me want to have a bite while
11:17
I'm dancing. Mhm.
11:19
Do the porky pigs. Mhm.
11:23
But I had two good helpers.
11:28
Joker
11:31
Lou. Lou. Lou is lizard hunting. So, she
11:36
is non-participating in eating ribs
11:38
today. So, y'all try this out this
11:40
Memorial Day weekend or any backyard
11:42
party that you're having all summer
11:44
long. But let me know what you think.
11:46
Did you use this method? Did you change
11:48
it a little? How do you do your ribs? If
11:51
you want them tender, you will do them
11:53
this way. But on this Memorial Day and
11:55
every day, I tip my hat to all our
11:58
servicemen and women and all the
11:59
veterans that have kept that old flag of
12:01
flying. We commend them all. We do and
12:03
we lift them up in prayer daily. As we
12:05
do, y'all folks, if you need a prayer,
12:07
you let us know. We'll get her out there
12:09
on the hotline. We will get on up in
12:11
here. I'm going to give you a big hug.
12:14
God bless you each and everyone. We love
12:17
you. We'll see you down the Tinder Rib
12:19
Trail.
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