I had a lot of fun putting this video together for the Ballistic BBQ – “Youtube Outdoor Grilling Contest.” It was really nice to get outside and make something that reminds me of summer time. Babyback Ribs & Steak on the Weber grill… yum!!!
Hope you enjoy the video.
The grand prize winner gets a cast iron grill grate from craycort!!!
If you are looking for County Style BBQ Ribs that fall off the bone and melt in your mouth, this is the recipe for you. All you’ll need is a package of Country Style Ribs, BBQ sauce, and some beer (or apple juice if you dont like beer).
“Country-Style” ribs are not technically ribs. They contain no rib bones and are cut from the blade end of the loin (close to the pork shoulder). They are meatier than other rib cuts which makes them great feeding a large group of people.
If you’ve never had Country Style Ribs, they are more like pork chops…more meat and less fat than real ribs, and should be cooked like chops, not ribs. Because they vary in size and thickness, they are hard to cook to an even doneness. They should be cooked low and slow in your favorite BBQ Sauce as you’ll see in the video.
I would say the average cooking time on a low heat or in a crock pot is about 2hrs.
FYI. I just submitted my video to St. Francis Winery for their Savor the Flavor Summer Grilling Contest! Check it out
Just a quick summary:
Grilled Lamb Loin Chops / Grilled Red Skinned Potatoes with melted Merlot butter / Roma Tomatoes stuffed with a Fava Bean Puree. All Paired with St. Francis Merlot.
This meal packs a bold punch. The Lamb was lightly seasoned with salt and pepper.
The Merlot Butter was melted over top of the grilled red skin potatoes.
And the Fava Bean Puree with the smokey Pecorino Cheese, Red Pepper Flakes, and fresh Sweet Basil was piped into fresh picked Roma Tomatoes.
This was one of the best meals I’ve ever eaten. The St. Francis Merlot really brought out the unique flavors of the food and the food brought out the smooth, fruity flavors of the Merlot!
Try this recipe and make a BOLD impression on your dinner guests!
See all of the contestants at the St Francis Winery Youtube Channel
These were the best ribs I’ve ever cooked. I walked into the grocery store looking for spareribs but they didn’t have that nice of a selection. My only other option was pork back ribs. Pork back ribs are taken from the top of the rib cage between the spine and the spare ribs. These did not say “Baby Back Ribs” though. The designation “baby” means that the cuts are from market weight hogs, rather than sows. I have found that pork back ribs or baby back ribs have more flavor than spareribs but both types are delicious. So for this recipe I cut slits into the membrane on the backs of the ribs (remove the membrane if you want to be “proper”). One of the slabs was covered in yellow mustard and then coated with my homemade rib rub. The other slab was coated with rib rub only.
After you have your ribs prepped, go outside and fire up your grill for indirect heating. If you are using a weber grill like I do, wait until the charcoal has turned white or covered in ash. If you put the ribs on while the charcoal is still black they are going to taste like charcoal.
The ribs go on the opposite side of the heat source – – meat side up! Close the lid and come back in an hour to add more charcoal. You want to keep your grill at a 250 degree temp.
The video will show you step by step how to make this all happen. Enjoy!
Bob, Pops, Matt O, Joeski, Mike S
Every now and then one of my fellow grill masters just plain “raises the bar”. Which is totally cool and all… except the part where *I* have to work that
much harder from now on just to look like I know what I’m doing.
Mikey S & Barski's London Broil
And that’s what ‘ole Mikey Shugrue and Barski’s Dad (Pops) did this weekend when we all got together for the 4th of July.
Thankfully, this is the LAST public video that I’ll be including them in for a while.
That’s good… because I’ve had about ENOUGH of
this “raising the bar” stuff.
So go check out the video below before I pull it down.
Sear the ribs and them move them off the coals
This is the first time this summer that I’ve grilled BBQ SpareRibs on the Weber. Based on how delicious they were, I get the feeling that I will be doing them A LOT.
Before I can get down to business though, the video had to be broken up into two parts because youtube only lets you upload a 10 minute video. The first part is the BBQ SpareRibs on the Weber, and the second part is the Herb Corn on the Cob. You will notice at one point in the BBQ SpareRibs video that two giant corn on the cobs appear out of nowhere (like magic). Now you know why…
Put the sauce on at the end!!!
Ok, so what you’ll need for this recipe is a slab of pork spareribs, some of your favorite seasonings, some BBQ sauce, and some cooking oil.
Start off by patting down the meat with a paper towel to get any excess moisture off of the ribs. Next, you’ll score the backside of the ribs with a knife. This will help to break apart the membrane.
Now you want to rub the ribs with olive oil and then season them up. I used red pepper flakes, mesquite seasoning, and garlic pepper salt. Once your grill is nice and hot, you want to sear the ribs on both sides and then move them off of the coals. Once you move them off of the coals, close the lid and leave them alone for about an hour. At this point you just want to make sure that the ribs are still there. The aroma from the grill tends to attract hungry neighbors!!!
Actually, you just want to lift the lid and make sure everything is OK.
At about the 1hr and 15 minute mark you want to put your favorite BBQ sauce on them. Give them a brush and close the lid for the final 15 minutes.
When they are done you want to take them inside and cut them into individual ribs.
Watch the video below (set it to play in HD) for a complete description.
Here is the short video on the Herb-ed Corn that I couldn’t fit into the video.