How to smoke pork ribs, super simple recipe perfection!

Fox's video has brought to you in part by Z grills welcome to food Friday here on the Stony Ridge Farm we're trying out a new smoker on some baby back ribs yeah baby back rib day guys welcome back to the Sony Ridge Farm kitchen today is baby back rib day folks today we're going to be cooking a four and three quarter pound baby back rib just like this we're going to show you a very very simple process very simple ingredients we're going to have some fun here in the farm kitchen on the Stoney Ridge so let's get busy [Music] oh so guys welcome to the farm Channel again this is a beautiful baby back rib this is what we're going to be cooking here in just a little bit first off let's show you the ingredients guys we're going to be using a little bit of apple cider vinegar and a spritzer we're going to be using a little bit of yellow mustard for a binder we're gonna be using a new seasoning today this is called three beers smoking Chipotle rub it was recommended by my butcher man I'll post a link to this stuff down the video description we're also going to use a little bit of sweet baby rays at the end of the video and we're going to be using one stick of butter so one whole stick of butter that's what these two make up not fake butter not this real butter this made of cream got a little bit of trimage to do I'm going to trim off some fat here we're actually going to unroll this just a little bit and we're going to look and see if our butcher pulled back our membranes it's not gone so we're going to get a hold of that and get it off you can just take your fingernails or a paper towel and get a hold of this membrane in the inside of the ribs and just peel it back and what I'm doing is getting up under here with my paring knife we just want to get our finger up underneath under this membrane and pull it off if you have this butchered for yourself just ask the butcher if they'll do that for you peel the membrane you can see it that'll just help with penetration of the flavors next thing we're going to do is we're going to take this we're actually going to trim off a little bit of the excess fat because we don't need all that fat on there it's just going to make it a greasy mess we're ready to rock and roll we're going to go ahead and get this guy seasoned up before we season it because it's going to soak in the seasoning overnight we're going to go ahead and lay out some aluminum foil if you don't own heavy duty aluminum foil so let me be the first to tell you it's a game changer get yourself some heavy duty aluminum foil just like this stuff I'll post a link to this it comes in a 500 foot roll okay now we're going to liberally season with our three beer rub just gonna go right on top here give her a little Pat actually I forgot to do my binder so let's do my binder on at least one side but we didn't really need a binder I don't guess but we'll just go ahead and put the binder on a second sometimes life gets in the way little yellow mustard patted on there good there's your binder done taking a lot we're not trying to get a mustard flavor we're just trying to get our seasoning to adhere to our meat nice cook Oh Daddy now we'll liberally apply our rub just like so not neglecting those ends we'll just tap a little bit down on the ends right there don't neglect the ends and don't neglect the folds because that's where your flavor needs to hide right up here on these ends okay good to go look at that that thing is a monster isn't it Oh Daddy so we're gonna fold this up nice and neat Trapper like it's going to go in the fridge overnight just like this big shout out to Z Grill so we're breaking in a new grill today we're going to uncover this I'm going to show you guys quickly the break-in procedure for the Z Grill there is the model number scrolling across right there and we're going to try and reach out to them and get a coupon code so this video is brought to you in part by z-grills we're parking the Traeger and we're trying something new something cool thank you bam watch your head took about an hour to assemble it we'll see you guys on the grilling porch I'm pretty impressed took me about an hour to put this thing together yesterday and I did a few little touches to it that most people don't do you can see there's some felt right in here we're going to show you guys a little close-up of this and there is a break-in procedure for this grill that we have to do we got to burn off all that factoriness so we got a choice between the Hickory and the competition blend I'm gonna go with the competition blend right here if we look over in the Z Grill you've got a nice big Hopper we've got an auger here so part of the procedure of starting this thing is turning the power on just like so good to go and we need to make sure that our auger is functioning properly we got to pull all the insides out this actually comes with two temperature probes that plug in right here on the front of the Z Grille really cool set these guys to the side and we're going to pull out our grates set those to the side begin our break-in procedure everything inside the grill needs to come out for the break-in inside here nice heat shield everything's very well built guys this is a lot stouter than what's in the Traeger I am not trying to sell you a grill I'm just making an observation so we got about two cups of pellets right here this is what the pellets look like if you've never used a pellet grill pour that in there we're gonna hit the feed button again until it feeds all the way in right here we'll go ahead and start our Grille up also put it on about 275. we're going to make sure we heat up in here you'll start to see some smoke roll out and they see that auger turning in there that's how the pellet grill works it basically takes a hopper and augers in the pellets into this little heat element right here and that heat element has a little diode down there that warms it up we'll let that warm up you'll see a little bit of smoke fly then we'll put everything back together and we'll turn it on to high for about 45 minutes and she's broken and ready to rock and roll for tomorrow morning the wood pellet grill also has a storage area underneath here which a lot of pellet grills do not have so we can store our bag of hickory right under there instead of having to have an extra outdoor storage area so let this thing burn for about five minutes just like this we'll shut it back down we'll re-fire it after we put everything back together and then she's ready to go after 45 minutes of break-in period And basically all we're doing is burning off all that factory oil I guess it has some food safe oil you can see on this it's a little bit slick food safe oil on that and food safe oil on this very very cool we'll go ahead and load this entire bag in the hopper all right guys we're going to slap it on the grill here if you're looking you ain't cooking so we're going to leave this alone for about an hour then we're going to come back and we're going to Spritz it with our apple cider vinegar just like that right there a light Spritz I'll post a link to this cool little bottle in the video description and this is apple cider vinegar that we made right here on the Stony Ridge Farm that was a really fun experience if you want to watch that video we'll have a link scrolling across the top so what we've got here a half a stick of butter a half a cup of awesome honey right here off the farm and about a half a cup of your favorite barbecue sauce little sweet baby rays and what we're doing is just making an awesome marinade for this to cook so it's going to be on the Z grill for about two and a half hours then we're gonna turn the temperature down to about 205 we're going to wrap it in foil and we're going to leave it in this foil for about another hour and a half it's going to be fall off the bone awesomeness guys we don't have to mix this up but I like to mix it up just a little bit so we'll take our honey set it to the side and we're just gonna take our butter I left the butter out overnight while we were marinating and kind of spread this around a little bit and we're going to put this meat side down I'll show you in just a few minutes here we go Oh Daddy building that bark baby Spritz here moisten that guy up that's looking good we're gonna flip it Spritz again it's looking good baby well we're looking for we want it to back off the bone about a half inch to three quarter inch and we're getting there shut her down two and a half hours in and oh my look at that let's do a little temperature check here with our temperature probe 176 ish get on in there a little bit more 180 something like that our goal is about 205 so we are ready to take this and put it in the foil meat side down rib side up we're gonna button her up tight in that foil that sweet honey back on our Grill for another hour and a half to two hours or until our temperature reaches 205. we bring our temperature probe right through here put that in the thickest part of the meat now we'll take our temperature probe [Music] plug her in right there should tell us we're at 145 according to the temperature probe 149 it'll go ahead and climb up to where it's supposed to be we're looking we ain't cooking so let's cover it up and we'll see it when it hits 203 to 205 this is going to be so delicious oh we went over on our temperature about five degrees here but oh man we've got her on the shutdown procedure turn it off takes it about 10 minutes to totally shut off we'll pull out our temperature probe and let's take a look at what we got here oh daddy look at that oh man let's get this on The Cutting Board man that's looking so good and sticky icky awesomeness let's get her sales are reabout still a little bit warm we don't want them falling totally off the bone we want it to where it'll still flop a little bit just like that deer seed deliciousness oh baby look at that see how deep that smoke penetrated oh look at that beautiful smoke ring now let's taste it for the reveal is it Slap Yo Mama good um oh well that chipotle gives it a good kick it doesn't get much better than that and it doesn't get much more tender than that simple baby back ribs guys there'll be a link down in the video description to all the stuff that I used today in the video that is fantastic it's taking my breath away another way you can do this is take it back out of the grill crank it up to about 300 and let it sear all that yumminess off this is absolutely delicious I cannot wait to finish the rest and I can't wait till the Mrs gets home tonight in review what we did was we cooked this at 275 degrees out there on the Z grills two and a half hours then we wrapped it in foil with a half of a cup of sweet baby rays a half of a cup of honey and a half a stick of butter wrap that dude up cook them for another hour or so till our temperature hit right around 203 to 205 then we shut her down this really needs to rest just a little bit I didn't let it rest quite as long as I should have the juices are flowing it's absolutely delicious and if you wanted to go one step further guys you could take it out of the foil put it back on the grill crank it up to about 300 and let it sear off that wonderful flavor but we've got something absolutely delicious here fall off the bone ribs super simple super easy recipe pop it in in the mid afternoon on a Saturday get all your chores done around the house and then you got something great to eat for supper guys thanks a lot for watching we'll see you next time on the Stoney Ridge Farm hit that like button watch another video we'd love to have you back all right bring your kids [Music] that's good oh oh