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Fall Off the Bone Baby Back Ribs - Baked and Grilled
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Aug 22, 2023
Printable recipe below! Special thanks to the National Pork Board for sponsoring this video! For more info visit http://pork.org/cooking To stay updated on recipes and more join our email list: https://kentrollins.com/email-sign-up/ Used in this video: Mesquite seasoning: https://www.kentrollins.com/shop-1 Cowboy Apron: https://www.kentrollins.com/shop-1 Related Videos: Seared Pork Chops: https://youtu.be/KBler-0QifI How to Grill Pork Chops: https://youtu.be/lck6X5mOAAI For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/baby-back-ribs/
View Video Transcript
0:00
The fire is hot. I don't know what you're waiting for. It's grilling season and we done got you a recipe
0:05
some baby back ribs with a dry rub on them that will fall apart melting your mouth. Get the gang and get the fire hot. Come on
0:30
Everybody's getting ready to fire them grills up. Today we're so honored that the National Pork Board has sponsored this video and folks let
0:36
me tell you I do love me some ribs. Woo-wee, all kinds of ribs, but I'd be loving me some baby bags more than about any other
0:45
kind of rib that you can fix. Now first of all, let's talk about this pork when we see it in that butcher case
0:50
Now y'all know pork has marbling just like beef, a lot of people overlook like, overlook that
0:56
But you can see through here these little white specks. shan drips in here, you'll see them. That's marbling, that's what we're after. Now the baby back
1:05
rib versus the St. Louis or the spare rib, the spires come down here closer to the bottom of the
1:12
belly. The baby back come up here closer to the top of the backbone near the loin, which to me
1:17
is the most tender and has such a great flavor. Now when you see these in the butcher case
1:23
first of all, make sure that they're good and meaty. Now I like to try to stay about two and a half
1:28
to three pounds on a baby back if you can get them. And you can see this has got meat all over
1:33
That's what we're after. Now, be careful that you don't get some of them shiners. Now
1:38
you don't see it very often, but some of them grocery stores, you'll see them to where you can see a lot of bone peeking through here already. That's what we call a shiners slab. They're all right
1:46
to eat, but then we're going to tend to fall apart more as you cook them because they don't have
1:50
enough binding meat to cover that bone. And folks, we always going to have to what? Y'all
1:56
have seen me do it before. Remove the membrane. So first of all you can just take this
2:02
see this first bone here, slip your knife there under it and just pull it up just a little
2:07
get you one of these paper towels, pull it out here and look here. See, we got the whole membrane
2:13
You can see it as it pulls off. I'll turn it this way. Biggs says, hey, I can use that in my
2:20
business. You peel that off because we're going to make this more tender. That way we can let
2:25
the seasoning and everything soaked through there. That membrane's going to hide that
2:29
Ain't going to let it penetrate down through there. Now, I like to do this right out of the icebox or even a little chilled more than that
2:36
Or you can freeze them for about 15 minutes and that'll peel off there so much easier
2:40
A little lime juice. Don't take much. Just make sure you get him rubbed in everywhere
2:46
Cover the little side of them exposed bones. Now, y'all have heard me tell you this
2:53
We're not making these taste like lime. Lime juice is a natural meat tenderizer
2:58
breaks down connective tissue, which is gonna make this more tender. So let's go ahead and roll him on over here
3:04
to the eating side. Getting rubbed in there really good. So I be cooking a lot of ribs
3:13
and I really like to cook them and I'll put me maybe a little barbecue sauce on them
3:17
at the end. But me and Shan got to eating some dry rub ribs
3:22
They don't have to have nothing, folks. There is so much flavor in this. dry rub recipe that we got you going to be wanting to put it on everything you got so in this folks is some brown sugar some chili powder onion powder garlic powder And I mean it is so so good
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Gives it such a great flavor. And don't be sparingly on it
3:45
Make sure everybody's got some of it. Turn it over. Do the other side
3:51
You know, when you put seasoning on pork, especially pork, it really absorbs seasoning and takes on that taste
3:56
It is a great meat that will accept a lot. lot of things. Make sure you get this outside edge here too when we got to going. Now this mixture
4:04
that I'm going to give you this recipe for this dry rub is enough to do two slabs. So he's all ready
4:10
to go folks. What he got to do now is we're going to cover him with some tinfold, put him in the
4:15
ice box in there, let him set about three hours, preferably four but three to four hours
4:21
We're going to go get us a fire built-in camps. So see you down the trail here in a minute. Well, how you like that, the magic of TV, a Dodge pickup, and a little
4:28
hard work and we have moved camp and oh glory is seeing over as she is so they've been in ice
4:34
box about three and a half hours they have i drug them out about 40 minutes ago to let them come
4:42
to room temperature now today we're going to cook these in a 16 inch oven now i greased the bottom
4:48
of that oven before we start because i'm putting an insert in there and we're going to put just a
4:53
little bit of chicken broth or you can use water because i just want a steam effect that's why i got the
4:58
rack in there also. We're going to have to carve on them just a minute. Look at that good broth it made
5:05
So we're just going to try to put the middle to him, which is about right there
5:11
And then I want to just lay him where he sort of sitting right up here on this rack
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And he can sit right there beside him. It takes about half a cup. Just don't pour it directly on them
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I just want to get enough in there that it's nearly right up to the bottom of that rack
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So if you're going to cook these in the house, preheat you oven to about 300 degrees
5:31
Take these ribs out about 40 minutes ahead of time so they can warm up a little
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Put you a rack in a full pan like I had or a casserole pan large enough to hold them
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Put your little chicken broth on there or a little water, either one, and then cover it with full
5:45
Two hours, 300 degrees, and then pull them out there, and you've got to stick around
5:49
Then I'll tell you what you do to them next. So I'm going to take this and over here to the Tritit
5:56
Well, you can see we set her on a tall trivet there
6:11
The ground was a little wet, so I took that old propane torch and I dried it out
6:15
before we started. Set the oven on there good. Pretty heavy colds, top and bottom all the way around
6:22
Ain't a whole lot of breeze today. We will rotate just a little, but I want them to cook sort of sort of
6:26
slow here because we just sort of want a slow steaming effect
6:30
We did while ago. We did rotate the bottom one way that led the other about halfway through this first 35, 40 minutes that we've been on
6:38
Luck is in our favor because the wind is dying down, so don't say too much about it
7:53
You can see how that's getting a little brown on top, and we've still got us some steam in there
8:02
but we're going to have to add just a little more broth so we can keep that in there
8:05
But we're going to lose some of that top heat right now because we are getting pretty brown
8:10
But I guarantee you them things is getting tender. Folks, we don't like long pulling that little piece of hog meat out of there and putting it over here on this grill
8:19
Now when you got any kind of rub or anything that's got a sugar base in there somewhere
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you want to be apt to stick to the grill or whatever you're cooking it on because we're going to finish them over here
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So we've got to give it another greasing and make sure you get a lot on there
8:33
because I don't want it sticking and pulling off none of that meat. Well, folks, we have been on one hour
8:40
30 minutes with top heat, 30 minutes without. Hardwood, good hardwood is going to always cook faster outside than it does in the oven
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me two hours in the house but you can see that starving beagle over there somewhere
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he don't want to wait that long so let's take a look now I'm looking for that to
9:01
pull away from the bone and you can see that started so this little fella is ready to go
9:06
we need to give it a little dusting right here on top now we're going straight over here
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That brown sugar and that good rub that's in there, that stuff sort of caramelizes
9:30
that brown sugar and sort of makes it look like a sauce. Wow! I mean, this will make you do a happy dance, even with your unhappy
9:49
So you can see this is pulled away here and we got some good color and when you turn that over
9:57
I want to see that caramelization on there and get that crust and that's what we got
10:01
Got a good pool on there, we got good color. So we're going right over there to the table
10:09
Now when you get them to this spot, I like to have me a little brown sugar just to go right back up on top
10:17
You gotta allow for the wind. Sometime you got to be like way over here somewhere
10:22
but it'll get there. Now, I'm gonna let that sit right there
10:26
and rest a good five minutes before you do anything to them
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because when you try to cut that hot rib like that, it'll try to fall apart
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You can see the quality control inspector is ready to give it a go So we just gonna go right here Big That looks like a good one to me Looky there Oh we almost forgot The Bigg always gets the first
10:51
bite. Wait. Oh, you wait. We've got to have manners. Wait. This is very important. The people
10:57
at the National Pork Board want to know if you got manners. Okay. Now, I really like the way this got a
11:04
listen and a shine to it, that brown sugar and all that good rub that's on there, sort of set that up
11:09
Now, when you get to thinking about this, you think that first bite is going to be way too sweet
11:14
It balances out so well with it and the chili powder in there, so hang on
11:22
Mm-hmm. Ooh. Hang on, I've got to have another bite. It's good before I do anything else
11:34
Whoa. Come on big, dude, cha-cha, chop. You may be a fan of barbecue sauce, but after you do this, huh
11:45
We're gonna have to wait a minute because I'm hungry. Never go to a rib party without being properly equipped
11:54
Carry a rag or a used pair of something in your pocket
11:58
But it is a sort of a sweet heat combination, and mm, it is so good
12:03
good. Cooking them the steam way there for so long, going to make them really tender and then you
12:07
just finish them over here on the grill. And if you're of mine too, I was cooking with all
12:11
hardwood mesquite today. Whatever you got going on there, throw you a little bit of hickory smoke
12:17
in there, a little bit of apple, a little bit of cherry, whatever you want, but just make sure you
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share with the neighbors. Get to folks over in the backyard, invite all the neighbors and everything
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else. This is a budget-friendly recipe that you can share with a whole lot of neighbors, and it is so good
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so easy to prepare. We want to thank the National Pork Board for helping us with this video
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They sponsored it. It is a great time to be enjoying some pork on the grill. I'm guarantee you this stuff is good
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Now, we got a whole lot of other pork-friendly recipes on our little YouTube channel, as some of y'all might have seen
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And Shan'll have you a link down there below. But if you need some more information on pork, just go to pork.org and you'll get that figured out
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They will take care of you. Don't be afraid to buy it, folks, because it is what I call
13:03
and good. Well, we hope you enjoyed something down here along the banks of the Red River
13:07
because me and Shan and the Beagle Shore did and it was really good to have us some dry
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rub pork. We appreciate you one and all we do. And as always, I tip my hat I do to our service
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men and women and all the veterans who have kept this old country free to have the opportunity
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we do to cook and share our food and lifestyle with all you who watch. We appreciate you one
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and all. So remember, ring the dingy dong bell, invite the neighbor
13:33
over to the backyard, enjoy you some food and some fellowship, and love your neighbor
13:38
I'll see you down the dry rub-rib-rib trail. You know grilling time is all the time for us, but it's really fitting to ramp up here pretty
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quick now with into May. Everybody's going to be breaking them grills out, and what a better
13:53
time to get the family in the backyard, get you some, hey, hey
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Well, folks, you can see we done move location. It's trying to blow my hat off out there
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and I don't want y'all to fight the wind for the noise. Whoa! Easy, you better look out there, buddy
14:08
And the beagle had him a good time as well. As always, me and Shan, I want to thank you for..
14:12
Would you quit
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