St Louis Style Ribs Made Easy

What's up guys, welcome back to my channel, smoking and grilling with me ab? And so it is, today we are roasting. Hey, listen, you saw the thumbnail, you already read the title, so you know, listen, this is going to be like one of those for beginners, you know. to make

ribs

, you know what we have for this holiday, uh, it's very

easy

, we won't do a competition or anything like that. I'm just going to show you how you can get some of these reels that we're going to make. to learn how to trim them today and listen, we're not going to do any competitions again, we're just going to trim them, get them on and get this whole grill thing sorted out so we can move on and have some fun with our friends and family, so don't I want to talk about it too much, so let's get straight to this version.

Okay, now take a look. Look down here. This here. This is what you call pork

ribs

. Listen. This is the cheapest version and this. it's the way you go when you do St. Louis

style

, you paid for it and that means they're a little bit more expensive per pound, so I'm going to open these up, clean them up and then put them on. these here and then we'll learn how to trim them, we'll get them nice and square and we'll go out and get the grill ready, okay, now we've got it all right again. I'm going to keep stretching this. there's no competition or anything like that, you know what I mean, there's no competition, we just want to hurry up, get this done and get it on the grid so we can have fun, you know, with everyone, right?

So what am I going to do? Look, I'm going to leave this tucked under here like this, if you look at this right here, this is going to be our square border. What we're going to do is when we're done we're going to have a perfect rectangle shape right here and That's going to be our ribs, now I'm going to go ahead and make some embellishments. You see this here. This isn't really going to melt. No no it is not, unless you cook it for a long time by then your rails will be ready. collapsed, so what we're going to do is go ahead and take some of this out of some of the things that you can grab, you know what I mean, and go from there and I'm going to tell you something about taking this off.

It can be addictive before you know it. You will have him completely naked. You know what I mean? It will not have fat. We don't need some fat, but I just want to get whatever I want. can grab that just stands up just like you see it here it's probably getting ready to be my last cut, you know, look very

easy

, I like this now let's turn it over and then we'll see this right here, now look at this. Take this little piece of brisket out here, we're going to cut this as well, so I'm going to go ahead and get it as close to the meat as possible and then make your cut here, you just want to run this as you see it, just like that. simple now look this is good meat I'm going to tell you something let's put this in a sock to the side that's it now that we have this I'm going to put this to the side let me get a small plate so I can put this away now look, I have the square edge, it's right here, look towards my body to the right and then on the left side, at the top left, you'll see there's a bone, you'll see right here, look at this bone, right here, look at us.

We're just going to go ahead and cut that like I just said, we're going to cut it right, so I'm going to cut it like this and you can run your thumb over here, you know, down here and you can just feel right here where you're going to cut, even if you feel a little bit of the bone, it's not really bone, it's like cartilage, so let's take it like this, be careful, let me move this here like this now. You just saw that we removed this bone right here right now. I don't know if you can look, but look here.

I'm going to put my finger here. Look, that's the top of these real bones. So what are we? What we're going to do is square this because we want it to be rectangular in shape, so I'm going to go ahead and mark a line like this and cross it like this and what we're going to do. What we need to do is just cut that line that we just marked, we're just going to square it like this and this part here for those who know when they go to the steakhouses and If you order that dinner with the rib tips, that's this part of here, now let me go ahead and if you feel any resistance, that's just going to be the cartilage, and you know, if you had the tips of the ribs, then we Just do this and we save this part as well.

What I do is I put this in a ziploc bag and then when I have enough, I go ahead and smoke this, okay, so you can see how it's starting to come together. we form a rectangle, look, both edges here are parallel, then we go down here and then you'll see we have a little bit of meat down here hanging off the edge of my cutting board right now, look, I go in a little bit, I can do that. This listen, I have more than enough ribs, you know what? But I'm going to say let's go ahead and cut it here.

Oh, and also look, you see this here. Better trim now, we'll just remove it. This is just extra. fat that we won't have to deal with later when we start doing our real tips, you know, so I'm just going to take this off even though I'm getting ready to cut it, why don't I take it off now? Look, I came in. I can see this rib right here, it's kind of short, I don't want any of this, this thin meat, I want it all cooked evenly, so I'm going to go ahead and cut it right here, we'll just slice it. down there like this we have this is good meat guys let's put that here look here you can see here I have this on this paper plate look this is good now it's time to go ahead and remove that membrane right you don't want to eat anything of that chewy stuff, so listen, go ahead and get yourself a butter knife and what you want to do is insert the butter knife the easy way.

The easiest way for me is to go between the membrane and the bone. at the end and then I just like to work there, pry it open and then once I have enough to grab, I grab a paper towel so I can grab it because it's going to be like, you know, a little slippery, so once that you have a good grip you can just pull it and this one lying here just you can see everything you know in one motion now this is what it's going to look like now what you want to do is get some kind of binder I'm just using French yellow mustard Right?

You can put sauce or whatever you want to put there. I've seen people even put hot sauce in there. The binder is just for the dressing to stick to. your ribs now what you see here and I want you to look at the thickness just copy that put it in there don't be afraid make it thick turn it over it's about to repeat mustard and then rub and then set aside okay. this is them you know them side by side St. Louis

style

so now you can look up in the top right corner and you can see they have tips ready to go okay we have our rails ready they rubbed , that rub is soaking the inside. of the meat right now so what we're going to do is go ahead and start now I have my halls in here here, you see, this has my trough, this here keeps it on the side for me, you know, my charcoal catch in right now not everyone is going to have any of these slow down scissors, I have them, so listen, you're going to want to get one of these, you know, 10 pans here now, they'll serve two purposes for me, they'll serve the purpose of catching anything that drips there and it helps me with my cleaning properly and then for those who don't have slow here it will serve a dual purpose it will catch whatever it will catch whatever it is and then what it is.

What I'm going to do is provide humidity because you're going to add water to this and keep the humidity in your chamber. Now you see I have that feeder right, so let me go ahead and add this with a little bit of water. Now I'm going to do it right now. The next thing you're going to want to do is buy one of these here, one of these little wax tumbleweeds, hey, these ones here work perfect, this is what I'm going to do. stay here in this corner, look at this and we're going to go ahead and turn this on now, once you've turned on your tumbleweed, go ahead and put your briquettes in, you just want to fill them, you want to fill them completely, you know, that whole side up. . with some new ones and now I'm applying, you know, my wood is correct and I'm using walnut, guys, hey, walnut goes very well when you make some ribs, you know, so I put them in there and I only go halfway and then it It'll illuminate from the right, you know, snaking to the left, okay, look, my temperature's up, everything's fine.

I'm getting ready to open this lid. I already adjusted my vent because I know I normally keep mine a little like a third of the way open, but I had about a quarter open at the bottom, a third of the way at the top and that will keep me around 350 degrees, right . I'm going to go ahead and open this up wide. Now I'm going to go ahead and take them and just place them like this. Now I want you to look at what I'm doing when I place them. I like to push them in. You want to squeeze them.

Know? smash them together right now I'm going to take this one we're going to get it like this too because the way you do it like this and the way you cook it is the way they're going to be so just put them like this and we're going to close this lid and we're going to let them cook now look one of the things I would say even on the back of my shirts I say if you're looking you're not cooking, I mean Hey, it's going to be the complete opposite of what you see here, you're letting a lot of oxygen in. the inside, unless a flame is lit, so we don't want to see it as well, so we put that on. at the top we adjust our vents and what you want to do is just watch it, you'll watch the heat calm down and you just leave it like that and let it cook.

I won't come back here and watch these. no more until after about an hour remember to put them on the grill for an hour so that's the first time we look at them okay look look we gotta get a splash of course I went ahead and

made

some this is just a little bit of sauce and water in equal parts, just enough to baste, I know from cooking them all the time, listen, I cook for them a lot, I know what it's like, I know my grill, so listen up when you start using your grill. I'm going to start remembering, oh yeah, it does this, it does that, so let's go ahead and look at it.

I know it will need some misting. In fact, I'm going to bring it here so you can see that's another thing I like about having one of these rotating racks you can see look here, I'm going to take my finger, you can see it's starting to dry out here, this right here is fine, still , it comes back this way, so let's move on, let's keep it moist, you know what I mean? We'll do like this and then what I'll do is after I have this, you know, you spray completely wet and you can see it's very, very thick on the right side.

I'm going to go ahead and grab my tweezers and what we're going to do is move this back here on this side over here. I'm checking right now looking at my water level. My water level is about half full. We still have a little more time. I'll probably add. something, the next time we look at it, I'll set another timer and we'll set it for another time, then we'll come back and take a look at it and see where we are and how you see it now. Look, this is the easiest way when I'm done with this, you guys will make them like this all the time.

So if you want to fall off the bone, I'll make another fall off the bone video for you, but this one. here we're going to maintain the integrity, so when we bite into it it's going to break just perfect, hey, see you in another time, after about an hour, that was really like another hour and like 15 minutes, right, I bought a toothpick and I What you want to do is probe between the bones and check to make sure there's no resistance and then make sure it's tender and then another way to check is when you're grabbing with the tongs and you can look here, look, look at that being, I don't want them to break but look at that be then after I like it like that I just flip it real easy after you flip them both get your favorite barbecue sauce if you like barbecue sauce and go ahead and cover them listen, they look good and they taste good with the barbecue sauce now it's up to you how you want to do it, you just want to cover it and then we're going to close the We cover it and then we're going to continue for another 15 to 20 minutes.

Let me show you again. Look at that over there. Let me bring it this way. You can see. Look, it's starting to glaze. You know, like caramelizing. at the top so that's what we want now I'm going to go ahead and take them off we're going to let them sit I'm going to set them up so I can go ahead and cut them up and then we're going to go from If these don't say backyard barbecue I don't know what that looks like , I let them cool for about 12 or 13 minutes, right, I'm going to go ahead and cut them up now, you can see the bones right here.

I know I mean, obviously in the middle is the meat. What I want to do is try not to get it. I'm going to start by just cutting it right in the middle like here and we're going to go ahead and try not to catch any bones, but look, I want to show you right now, you can see you see that color that's there, that's the flavor of that. handle now once I'm done, you know, cutting these looks, I decide which one of theseI want to try, right? You know what we call it chef's choice anyway?

Look, this one here was like screaming my name. Look at this here. look how juicy it is, you can see how flexible it is hey, this is the right texture, hey, no doubt, for a backyard barbecue, no one can tell you that you're not a master here, okay, so look, I'm about to get into it so I'm going to hold it like this, man this mix is ​​perfect, it goes really well with this barbecue sauce. You know, the only thing missing now is a bowl of that potato salad and then grilled baked beans. You know, man, this is fire, I burn a lot. a lot of different things, you know what I mean, hey, listen, I tend to think that we're just done, you know, that we overcomplicate things, let's get back to the basics, let's talk about what we learned, look at 350 degrees, okay , we went in and put on.

Some ribs we trimmed, you know what I mean, then we got some baby style ribs, we put them on the grill at 350 degrees, we flipped them twice in an hour, one way, one hour or another, and then we rotated them, You know? and then we added another 45 minutes, checked it with a toothpick once we got the desired tenderness, you know, the desired tenderness that we were looking for and we were fine with that, so all we did was flip them over so we could see the Ya you know, the back of the ribs, we went ahead and covered them with our favorite barbecue sauce, which I used mine, then we turned them over, covered that side and then let it caramelize, you know what I mean, so , we did? go, another 20 minutes or whatever, hey, listen, but this is about having fun, you know, everyone enjoy this upcoming holiday.

You know, how super easy it

made

you on the grid, you're not running back and forth inside the house. and it's going to be super easy, so listen, if you're new to my channel, let me take this time to say, "Hey, thanks for watching." Don't forget to hit the like button, subscribe, and tell everyone there's a channel. That's simplifying these recipes and taking the mystery out of cooking and you guys have been watching me for a minute. I just want to say thank you, really, thank you all and I'll get out of here, peace.