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00:00 Yeah, for this I'm gonna need a couple racks of baby backs
00:04 and a bottle of good whiskey.
00:06 (upbeat music)
00:09 Welcome to BBQPitBoys.com.
00:19 Today we're gonna smoke up some pineapple whiskey
00:22 baby back ribs.
00:24 They're easy to do, so let's get started.
00:27 Here I've got a couple of racks of loin back ribs
00:31 that weigh in about two pounds a piece,
00:33 two and a quarter pounds.
00:36 These are often referred to as baby back ribs.
00:39 All right.
00:40 Now if you've never had pineapple whiskey ribs before,
00:45 you definitely gotta check this out.
00:47 All right, first thing we're gonna do here
00:48 is we're gonna throw a little oil into this pan
00:51 because we wanna saute up some onions and some garlic.
00:57 Let's get this going.
00:58 Now here I've got about a couple chopped onions.
01:02 Here I've got about six cloves of minced garlic.
01:07 Like I said, we just wanna cook it down a bit,
01:14 just a little translucent.
01:16 You always wanna make a big batch
01:18 of this pineapple whiskey barbecue sauce
01:21 'cause it's never enough.
01:24 Now you wanna add about a cup and a half of ketchup.
01:28 Use your favorite ketchup on this.
01:31 Here I've got some apple cider vinegar.
01:43 It's about a quarter cup.
01:45 To that we're gonna add about a half a cup of brown sugar.
01:53 Here I've got some molasses.
01:55 You wanna put about three quarter cup in there.
01:59 Man, it's starting to smell good already.
02:02 And this here is black pepper.
02:07 You wanna use about a half a tablespoon.
02:10 And to help thicken this sauce,
02:12 I have about six ounces of tomato paste.
02:20 And we're gonna wanna add a quarter cup of Worcestershire sauce.
02:24 Oh yeah.
02:30 Smells good.
02:33 And we're gonna need a little bit of salt.
02:46 About a half a tablespoon.
02:49 (upbeat music)
02:52 And here I've got some pepper sauce.
02:59 A few tablespoons full will do.
03:04 Right.
03:07 And here's the magic of this sauce.
03:17 Get yourself some sour mash whiskey or some bourbon.
03:22 You're gonna need about three quarters of a cup.
03:26 You wanna save some for the pit master.
03:36 That's called pit master privilege.
03:39 We're gonna cook this down a bit.
03:44 (upbeat music)
03:46 Now while we're waiting for this sauce to heat up,
03:50 we're gonna prepare these loin back ribs.
03:54 Now as you may know, loin backs are much more meaty
03:59 of a rib, unlike a spare rib.
04:02 They contain a lot less fat than a spare rib.
04:05 So they're easy to overcook and get tough.
04:09 So today we're gonna show you how to cook these up
04:12 nice and tender, real sticky.
04:15 Eating don't get any better than sticky ribs
04:17 hot off the pit.
04:19 Now the first thing we're gonna do here with these racks
04:22 is of course we're gonna remove the membrane.
04:25 And if you've been following us over the years,
04:27 you know how to do that.
04:28 You could use a tip of a spoon to get under this membrane.
04:32 Or here we've got a screwdriver.
04:34 Whatever you got handy.
04:36 Get it underneath, you pull,
04:40 and it comes off real easy.
04:42 Just like that.
04:44 Alright, let's do another one.
04:55 Now we're gonna take this membrane off
05:02 so we can get the rub inside into that meat.
05:09 Some say it makes a more tender rib,
05:11 but the jury's still out on that.
05:14 Alright, not much preparation at all
05:19 required for these baby backs.
05:21 Now here I've got some pork rub.
05:29 And use your favorite pork rub.
05:32 You can use one of our recipes,
05:34 BBQPitBoys.com or on YouTube.
05:37 Just a basic blend of brown sugar, paprika, salt, pepper,
05:42 maybe some cayenne, maybe a little garlic powder.
05:47 Use your favorite rub.
05:48 Just gonna be creating one of those
05:52 layers of flavor on these ribs.
05:54 Oh yeah.
06:05 Good enough to eat already, if you know what I mean.
06:09 Alright, they got the rub.
06:18 Now here I've got an aluminum pan.
06:24 Because this is the method we're gonna use
06:27 on these pineapple whiskey ribs.
06:31 Stick 'em in the pan.
06:33 (soft country music)
06:36 Then we're gonna take some of this sauce.
06:41 Oh yeah.
06:41 Look at that.
06:45 And then we're gonna pour 'em on these ribs.
06:56 Now we don't wanna cover these ribs with this sauce.
06:58 We wanna bring 'em up to the bottom of the ribs.
07:01 Maybe a quarter inch deep, but to the bottom.
07:05 It's gonna be like braising 'em.
07:15 Now here I have a 15 ounce can of pitted cherries.
07:22 We're gonna make these ribs fit for a holiday table.
07:28 Yeah.
07:29 And here I've got the pineapple.
07:34 There's about three pounds chunk pineapple in here.
07:39 And you wanna get the chunk.
07:41 You don't wanna use the slices.
07:43 You don't wanna use the crushed pineapple.
07:45 You wanna get the biggest chunks you can.
07:48 Or even cut your own pineapple fresh.
07:51 Oh yeah.
07:56 Throw them juices in there.
07:59 Alright.
08:09 Let's see these ribs are ready for the smoker.
08:13 Now here I've got a side box smoker going.
08:19 We're gonna use our smoker today,
08:20 but you could do these on your grill, indirect.
08:24 We wanna cook these at about 250 degrees
08:27 to 275 degrees Fahrenheit.
08:29 And it's gonna take you about two and a half to three hours.
08:34 Oh yeah.
08:38 Here I've got some applewood.
08:50 Mmm, yeah.
08:52 Applewood goes real good with baby back ribs.
08:56 Alright, we're about 45 minutes into this.
09:02 And you can see it's coming along real good.
09:06 Now every 20 minutes or so,
09:12 you wanna maybe do some basting.
09:15 Just basting the top.
09:22 Looking good already.
09:23 Just a couple more hours to go.
09:29 Yeah, take a look at that.
09:36 Alright, we're about an hour and a half
09:43 into this low and slow.
09:45 And now what you wanna do is place those racks
09:48 right on top of the pineapple chunks.
09:51 Oh, baby.
09:52 Yeah.
10:00 Take a look at that.
10:04 Just about done.
10:09 Caramelizing just a little bit more.
10:21 Oh.
10:22 You can see how that sauce is reducing
10:28 and getting real thick.
10:30 Alright, these ribs are done.
10:39 It's about three hours.
10:40 And see the way these racks fold here
10:43 when you're holding with the tongs?
10:45 That's a good indication they're done
10:47 just the way you want 'em.
10:49 (rock music)
10:51 Look at that.
10:54 Oh, you hungry or what?
10:58 Now all that remaining sauce in there,
11:07 we're gonna throw right back into that sauce pan.
11:11 We're gonna reheat it.
11:13 We're gonna have plenty of dipping sauce.
11:17 (rock music)
11:20 Just bring it up to simmer for a couple minutes.
11:29 Alright, I'd say it's time to eat.
11:38 Sauce is heated up good.
11:41 (rock music)
11:43 Alright.
12:01 Nice and moist and tender.
12:05 (rock music)
12:08 ♫ Gonna grab me some thighs at the chicken coop
12:27 ♫ I got my barbecue shoes on
12:30 ♫ Gonna grab me some thighs at the chicken coop
12:34 ♫ I got my barbecue shoes on
12:38 ♫ Gonna throw some legs at the chicken coop
12:39 I do apologize, but I'm gonna have to eat some of this.
12:43 It's good!
12:45 (rock music)
12:49 ♫ My stomach just went to Memphis, baby
13:04 So next time you're looking for a recipe for your barbecue,
13:08 you check out the BBQPitBoys.com.
13:10 (rock music)
13:13 (bird cawing)
13:25 (water splashing)
13:28 [BLANK_AUDIO]