How To make Coach's Bar B Que Ribs
3 St. Louis Style Ribs
1 Cup Olive Oil
1 Cup Bbq Spice
1 Cup Coach's Bar-B-Que Sauce
Take the inside membrane off the bone of the ribs. Tenderize the ribs with a fork between the bones. Rub olive oil all over both sides of the ribs. Rub BBQ Spice over both sides of each rib. Place in a plastic bag and refrigerate for 3 to 5 hours or over night. Take ribs out of plastic bag and sprinkle some more BBQ Spice over the ribs. Smoke slow for 5 hours at 220<< using hickory or apple wood. Brush BBQ Sauce over ribs the last 45 minutes to an hour. Cook ribs with bone side down.
How To make Coach's Bar B Que Ribs's Videos
The Only Secret To Cooking The Best BBQ #BBQ #cooking #pitmaster
Hey everyone, today we are going to talk about something I think about often, and that is how do you cook the absolute best BBQ you can? I like to think about this, not only in terms of myself and how to get better in the land of competition BBQ, but here on the channel my whole mission is to help anyone get to the point where they also really really love honing the craft of cooking delicious BBQ. Cooking BBQ to those of us who love it is way more than just following a recipe, it's a constant measuring of our ability and trying to make it better to share something truly special with those around us at the end of a cook. While I’m here to try and help you cut the learning curve down as much as I possibly can, at the end of the day there is really only one way that we can improve our skill and get better. We have to cook and be willing to fail! If we do, its ok, we will have learned for next time. A classic example I love to give is everyone is afraid to over cook a rack of ribs or a brisket, when in actuality, if you do overcook those cuts a little, they may be a touch dry, but they will be incredibly tender, and once you have crossed that line you now know where it is and can begin to walk back from there. At that point true learning and craft can begin. You can now push whatever protein you are cooking to the limit and find the perfect marriage of tenderness and juiciness, but it can only be done if you’re willing to try and fail to find where those limits are. I can say that personally when I figured this out for myself and just began to cook to see what a piece of protein could do, I was amazed at how the quality of what I was cooking changed and how my skill as a pitmaster was able to improve. If I can help you on your pitmaster journey I’m always happy to, but in the meantime, don’t fear failure, push those limits, and let me know how it works out for you as you do. #BBQ #cooking #pitmaster
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Competition Baby Back Ribs | Road To Competition Episode 2
In today's cook were going to make competition style baby back ribs. This will be the second episode in our road to competition series we're doing. Today were going to treat these ribs very similarly to the way we did our spare ribs in the previous video. We're going to keep our pit between 230 and 250 degrees. Were going to season up our ribs and get them on the pit for three hours. Every hour on the hour we will hit them with a little bit of our spritz and some more rub. At that three hour mark were going to wrap these ribs in foil with our brown sugar agave nectar and parkay butter mixture. After an hour in foil we'll take them out, hit them with some barbecue sauce on the front and back and let them glaze for 15 minutes back on the cooker.
At the end of the day I think these ribs could've used another 15 minutes in the foil but hey, I'm not mad at em.
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Competition Style Spare Ribs On The WSM
Hey all, today we're going to make some competition style spare ribs on the wsm. This is all because recently I found out that my competition bbq team got invited to compete at the Jack Daniels World Championship in their shade tree division. We're going to try some new things today including some heritage ribs from Cheshire Pork Heritage Farms and some rubs and sauces from Heath Riles BBQ and Grilling. Hope you all enjoy it and if you have any questions about what we're doing today let me know down in the comments.
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How to Barbecue Beef Ribs on the Smoker | Coach Sean's Kitchen
How to Cook Beef Ribs on the Smoker | First Time Smoking Beef Ribs
How to Cook Beef Ribs on the Smoker | First Time Smoking Beef Ribs
This may be my first time smoking beef ribs but it will DEFINTLY not be my last. Imagine all the best parts of ribeye steak, burnt ends, and Memphis style ribs... Yeah it's like that.
My rubs and equipment:
Kinder's Organic Buttery Rub:
Montreal Steak Seasoning:
My Traeger:
Pink Butcher Paper:
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0:00 Introduction
0:57 Beef Rib Prep/Seasoning
3:13 Throwing the Beef on the Traeger
3:46 Frist Check/Spritz
4:19 Wrapping the Beef Ribs
5:13 Final Checks
6:01 Slicing the Beef Ribs
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How to Cook Beef Ribs on the Smoker | First Time Smoking Beef Ribs
How to Cook Beef Ribs on the Smoker | First Time Smoking Beef Ribs
Coach's Smoked Ribs
Rib recipe
Healthy Spare Ribs Recipe | Memphis Style Dry Ribs on the Traeger
Healthy Spare Ribs Recipe | Memphis Style Dry Ribs on the Pellet Grill
Healthy Spare Ribs Recipe | Memphis Style Dry Ribs on the Pellet Grill
Spare Ribs, just a little bit healthier!
0:00 Intro
0:53 How is this healthy?
2:00 Prepping the Spare Ribs
3:38 Putting the ribs on the Traeger
4:47 Pulling the Ribs
5:26 Cutting the Ribs
5:57 Spare Ribs to Meal Prep
Spare Ribs Ingredients:
• 2 Racks of spare ribs
• Kinders Organic Buttery Steakhouse Rub
• Halo + Cleaver Bee Sting Rub
• Hickory Pellets (or your favorite!)
Spare Rib Basting:
• 1 cup Chicken Broth
• 2 tablespoon Olive Oil
• 1 tablespoon Apple Cider Vinegar
These spare ribs smoked around 4.5 hours at 250 F on my Traeger. After around 1.5 hours I started rotating them to ensure even cooking and sprayed them with the baste if they looked dry. I repeated this every hour thereafter.
My Traeger:
Kinders Organic Buttery Steakhouse Rub:
Halo + Cleaver:
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Healthy Spare Ribs Recipe | Memphis Style Dry Ribs on the Pellet Grill
#spareribs #pelletGrill #meatsweats