I appreciate the thought as a blackstone fiend, but brother them ribs need some smoke! Its all in that bark! I do it on a 20 dollar charcoal grill from walmart with no fancy devices, just old school wood on fire. They come out damn near perfect every time, if you want the recipies ill be glad to share
Yes please! Definitely share. I kind of do the same thing as you but I have propane grill so I put it in my smoker for about a half hour first and they always turn out perfect.
@@countrylivingwithchickens560i got you for sure man! Always glad to help and hope you enjoy them, im a chef and have even been accepted onto gordon ramsey shows if that adds any credibility! Heres 3 incredible ways to do yours! Classic style: get your ribs and prep (membrane off, trim fat if needed) Next, give it a dry rub of 50 percent salt, 25 percent black pepper, and 25 percent garlic powder. After that, rub the rack (front and back) in a binder of yellow mustard and A1. Then, use whatever bbq rub you like, my go to is bourbon peach rub from kinders. After this, put it on the grill/ smoker for 3 hrs, around 250-275 (i personally dont have a smoker i just set wood on fire on one half of the grill, and put the ribs on the side that has no fire) and spritz it with half beer half apple juice every 45 mins or so. Take those bad boys off when your color looks right and put em into butchers paper or tinfoil with butter and the bbq sauce of your choice for 2 hrs of rest time. After that, take them and throw them into your oven for an hr, or if you want now would be a great time to use the blackstone because all were doing is tacking the sauce up and making it that sticky textbook bbq rib! Buffalo ribs: Do the same process as above, but instead of yellow mustard and A1 youre gonna want to use franks red hot or whatever your favorite buffalo sauce is as your liquid binder. Same cook method and everything, but add some red hot to your bbq sauce to add that extra kick! Cuban cilantro garlic ribs: Got any blasphemous bbq haters in your house? This ensures ribs that they can get down with! Do your prep, then season as above. Now, take a whole stock of cilantro, about a half a jar of mayo, 5 cloves at least of garlic, about half a cup or so of lime juice, and a few tablespoons of olive oil. Throw it in a blender and rub the ribs down in it (save some of it for later, this sauce itself is incredible and goes well on pretty much everything) cook as above, and spray with a margarita (tequila, triple sec, lime juice) or whatever you like really, the mayo takes longer to cook in so they will stay fairly wet for a long time. Might even be a tad longer than 3 hrs but the biggest point your looking for is that the sauce has cooked into the bark. After this, rest them for the 2 hrs, but not in butter or bbq sauce add whatever is left of your margarita instead. After this, put on blackstone or oven and braise the ribs in that tequila to make super soft ribs. Pull them out the foil and take a look at what should be beautiful ribs with a spanish twist! Glaze in that special sauce for amazing flavor I also have pictures to show you how well these come out, but im going to be real i have no idea how to share them 😂😂😂😂 hope this helps and you enjoy though!
Do you close the lid or leave it open
Close it...
I appreciate the thought as a blackstone fiend, but brother them ribs need some smoke! Its all in that bark!
I do it on a 20 dollar charcoal grill from walmart with no fancy devices, just old school wood on fire. They come out damn near perfect every time, if you want the recipies ill be glad to share
Yes please! Definitely share.
Yes please! Definitely share. I kind of do the same thing as you but I have propane grill so I put it in my smoker for about a half hour first and they always turn out perfect.
@@countrylivingwithchickens560i got you for sure man! Always glad to help and hope you enjoy them, im a chef and have even been accepted onto gordon ramsey shows if that adds any credibility! Heres 3 incredible ways to do yours!
Classic style: get your ribs and prep (membrane off, trim fat if needed)
Next, give it a dry rub of 50 percent salt, 25 percent black pepper, and 25 percent garlic powder. After that, rub the rack (front and back) in a binder of yellow mustard and A1. Then, use whatever bbq rub you like, my go to is bourbon peach rub from kinders. After this, put it on the grill/ smoker for 3 hrs, around 250-275 (i personally dont have a smoker i just set wood on fire on one half of the grill, and put the ribs on the side that has no fire) and spritz it with half beer half apple juice every 45 mins or so. Take those bad boys off when your color looks right and put em into butchers paper or tinfoil with butter and the bbq sauce of your choice for 2 hrs of rest time. After that, take them and throw them into your oven for an hr, or if you want now would be a great time to use the blackstone because all were doing is tacking the sauce up and making it that sticky textbook bbq rib!
Buffalo ribs:
Do the same process as above, but instead of yellow mustard and A1 youre gonna want to use franks red hot or whatever your favorite buffalo sauce is as your liquid binder. Same cook method and everything, but add some red hot to your bbq sauce to add that extra kick!
Cuban cilantro garlic ribs:
Got any blasphemous bbq haters in your house? This ensures ribs that they can get down with! Do your prep, then season as above. Now, take a whole stock of cilantro, about a half a jar of mayo, 5 cloves at least of garlic, about half a cup or so of lime juice, and a few tablespoons of olive oil. Throw it in a blender and rub the ribs down in it (save some of it for later, this sauce itself is incredible and goes well on pretty much everything) cook as above, and spray with a margarita (tequila, triple sec, lime juice) or whatever you like really, the mayo takes longer to cook in so they will stay fairly wet for a long time. Might even be a tad longer than 3 hrs but the biggest point your looking for is that the sauce has cooked into the bark. After this, rest them for the 2 hrs, but not in butter or bbq sauce add whatever is left of your margarita instead. After this, put on blackstone or oven and braise the ribs in that tequila to make super soft ribs. Pull them out the foil and take a look at what should be beautiful ribs with a spanish twist! Glaze in that special sauce for amazing flavor
I also have pictures to show you how well these come out, but im going to be real i have no idea how to share them 😂😂😂😂 hope this helps and you enjoy though!
Those sound delicious! Definitely going to try them
@@countrylivingwithchickens560 awesome! Hope it comes out well! For ribs, the 3-2-1 method is def the besttt
Mmmm.....delicious!