How to Make No Wrap Pork Ribs Recipe | Easy How-To Select, Trim, Remove Silverskin, Layer Seasonings

Рет қаралды 84,377

Күн бұрын

This demonstration shares easy & proven techniques for selecting type of cut, preparing, and smoking bbq spare, babyback, and St Louis style pork ribs. Learn as Chef\Pitmaster Shane Draper provides tips for selecting rib type, removing silver-skin, layering seasonings, smoking, and tending to mouth watering No Wrap Ribs from his Grilla Grills Pellet Grill. #grillagrills #recipe #howto
Hey Grilla family! Today we're going to talk about no-wrap ribs, give you the tips you need to make the easiest and tastiest ribs you've ever had with the least amount of effort. Ok, so let's start by talking about the different types of ribs that are available to you.
The first is the now-famous (thanks to a restaurant chain) baby back. We have our spare ribs which then get cut down into what's called Saint Louis style ribs. All I've got to do is silver skin these guys and that's really optional. It requires a spreading knife or a little butter knife. You kind of hold up the rib -- it's going to arch -- you're going to find the bone where it's arching. You can do this close to one side or the other. I like the middle; and right along that arch you're going to take your knife and you're going to work right in beside it. And once you get a little finger hole in there to keep working through till I get completely to one side.
So once you got them like this, it's time to set them aside and get them ready to to be seasoned. Okay so our next rib is a little more difficult: it's the almighty St. Louis spare rib or just spare rib. You've got this flap of skin right here and I just come along and fillet that that strip off okay. I just get rid of all the extra stuff that's just hanging there there's gonna be one bone in particular in this district of ribs that's gonna be a little longer and it's gonna pop up a little bit. Just set your knife right on it and just bear down through it okay. Just work it back and forth. You get through there and then come back and do the same thing we'll just muscle through... there we go. Snapped all the way through all right.
Now it's time to silver skin them but the process is the same. I'm just going to bend it just kind of wiggle work it underneath and just gently --don't go too fast -- and then just roll right through it. All right, now we have a beautiful competition set of ribs today. We're going to be using a mixture of our the Grilla AP Rub and the Grilla Beef Rub.
So how are you get the rub to stick? Well you don't have to use anything honestly but I like to use cooking oil. So I got a good coat of oil on, now I come back with what I call a light to medium coat of rub. And we're like I said we're going to alternate layers layer one AP layer, two beef. My advice is to set these aside for a good 20 minutes to let that rub really get in there before you put them on the grill. Set that grill at 250 to 275 and they're gonna take about, given the thickness these ribs, right about four hours. Open it up. I like to favor toward the middle.
Okay you're gonna hang out in there again for four hours roughly, we're gonna come in about once an hour (I like to spritz with a little bit of apple cider vinegar, and when I spritz it also gives me an excuse to re-season just a little bit). We're gonna hit it with the beef rub, wait an hour, spritz it, hit it with some AP rub, you get the idea. The rubs really break it down nicely -- he's been hitting them with the apple cider vinegar so we're gonna mist them one more time and we're gonna hit them with a little bit of AP and they'll be just about done in about another 45 minutes.
This is hands-down the easiest no-wrap rib recipe that gives you the most flavor I'll stand by that.
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Пікірлер: 63

@mattheww8059 5 жыл бұрын

Looks great, I’ll definitely give this way a try, and compare to the 3-2-1, we love our silverbac!!! And Shane thank you for your pork pork recipe, it is a hit with us and my neighbors!!!

@GrillaGrills 5 жыл бұрын

Thank you! We are glad that you love your Silverbac!

@GregPrince-io1cb 2 ай бұрын

Perfection never gets old Shane!!!

@txketokevin3398 5 жыл бұрын

Omg I followed it best ribs ever!!!!!!!

@raymondbillups2002 2 жыл бұрын

Your video was awesome! First time I heard of layering seasoning and spritzing every hour. Definitely trying today.

@redbarchetta4 5 жыл бұрын

Man I love your videos. You always do a great job. Thanks for posting.

@GrillaGrills 5 жыл бұрын

Thanks for the support!

@robertjason6885 Ай бұрын

Watched a 2nd time… this time for entertainment. We’ve had torrential rain for 5 days. Finally, moving my Silverbac AC to the deck Saturday… Ribs, of course. Many thanks for this vid.

@jbf16falcon 5 жыл бұрын

Thanks Shane, great informative video!

@GrillaGrills 5 жыл бұрын

Thanks for watching!

@Kinegos 2 жыл бұрын

Just got my silverbac yesterday and this is definitely gonna be my first cook

@Jizzoe78. 3 жыл бұрын

There's only the Grilla way! ❤💀❤

@justinmeyer465 5 жыл бұрын

I’m so use to my old stick burner method. I’m so use to 6 hours with ribs. When I cooked on the silverbac I didn’t change my technique and they are very tender but in my eyes over done. I really can’t wait to give this another try

@tomsmith5901 10 ай бұрын

I tried this the other day. To be sure, I am new to smoking meats, and the Grilla Alpha Connect is my first outdoor smoker. So, I am still learning and making mistakes. That said, this video was so very helpful, and things worked out almost exactly as suggested. I think I left the ribs on perhaps 30 minutes too long - the bark was consistently excellent, but the ribs themselves were beginning to overcook. The taste was there but the end result could have had more juicyness. And I could easily taste the smoke - an OAK blend. So, overall, a huge success in my learning curve, and way easier than a 3-2-1 recipe. Thank you!!!

@Wittyusername82 5 жыл бұрын

Great video Shane. I love that board youre trimming on, where did you get it?

@macewindex8410 4 жыл бұрын

Good food and no effort. That me! Thank you guys!

@GrillaGrills 4 жыл бұрын

Work hard and cook "easy" isn't for everyone but it is for me! LOL

@Dmoose23 5 жыл бұрын

Great timing. My Silverback will be delivered tomorrow and I will try this recipe this weekend and see if the wife likes it.....I am sure she will!!!! Thanks for sharing all these great recipes and tips!!!

@GrillaGrills 5 жыл бұрын

Awesome! It's a super easy recipe, and almost impossible to screw up! If you are looking for another easy recipe to break in your new Silverbac... try our No Flip Burgers recipe.

@Dmoose23 5 жыл бұрын

Grilla Grills I made the no flip burgers yesterday for the wife. They came out amazing and hard to believe how easy they were. Thanks for another great idea/recipe!!!

@iheart3dprinting951 4 жыл бұрын

I really liked this recipe style. And the bark is what I was looking for. By the time you do other styles you will have spent a whole day AND a few extra dollars in foil and other things.

@NailCave_BeautieBar 5 жыл бұрын

Hey love your video. Where did you get all your knives 🔪 from?

@robertjason6885 2 ай бұрын

Nice vid. On my Silverbac Alpha Connect, do I use the PID or Pro Setting for this cook? My thought was the first hour at 240 (Pro), then 250-275 PID?

@tgflack 5 жыл бұрын

I've never layered the rubs like you show. That's a great idea. I'll definitely try that next time. Thanks.

@GrillaGrills 5 жыл бұрын

It really makes for a very unique bark. Happy Smoking!

@molon122 5 жыл бұрын

Great video. I love the simplicity of it! Quick question. If I want to put sauce on my ribs utilizing this no wrap process, when would be the best time to do so and how many "coatings" should I apply? Thanks!

@GrillaGrills 5 жыл бұрын

Do it near the end, with as many coatings as you like. When we make this recipe, we often serve sauce on the side. That way people can choose if they want sauce, and it still maintains the crunchy bark.

@PilotDiggerdavid 4 жыл бұрын

I did Baby Backs tonight for the first time, using the 3,2,1 method! They were fantastic on my Grilla with hickory wood pellets!

@plmn93 4 жыл бұрын

Your method on removing the membrane made me look like a pro my first time! Nobody I know knew how to do that. Thanks! I like this method, it gives it a good bark and texture. Wife and kids prefer the 3-2-1 method, but I think that's a bit mushy.

@GrillaGrills 4 жыл бұрын

Awesome!! Showed my mom as well and she couldn't believe she's been struggling with this process for years!!! LOL

@robertjason6885 2 ай бұрын

@@GrillaGrillsLoved the membrane removal technique.

@robertjason6885 Ай бұрын

The arch trick worked perfectly. I followed your instructions on my Silverbac, layering spice.. SPG and a touch of cumin. Wife prefers baby backs. Not me, but you know how that goes. 😏 Question… 4 hours, spritzed an reseasoned stayed …mostly on the Pro setting.Lightly glazed at 4 hours… off at 203f. They were ultra tender but… not enough fat rendered. How can I have them a bit less fatty? Sacrilege, I know.

@426superbee4 Жыл бұрын

I always wrap em. Then open them up and char them

@farrny_13 5 жыл бұрын

Shane, during the cook, and redusting each hour, are you turning the ribs over to dust both sided each hour?

@tbowles307 2 жыл бұрын

What did you decide to do on it? I have the same question lol

@jolkraeremeark6949 2 жыл бұрын

@@tbowles307 have you come up with an answer?

@tbowles307 2 жыл бұрын

@@jolkraeremeark6949 I just season the one side after doing both sides before it goes on the smoker

@Doug6714 5 жыл бұрын

Those ribs look awesome. Have't tried any unwrapped yet. Are they juicey? Keep smoking!

@GrillaGrills 5 жыл бұрын

Yes they are a lot juicer then you would think a "dry rib" would be. Just make sure you mist every hour. We are making some ribs this weekend!

@Laura-hk4th 5 жыл бұрын

Grilla Grills Love it!! Thanks... was telling Hubby to use Apple Cider Vinegar before I saw video... High Five ✋🏻

@Doug6714 3 жыл бұрын

@@GrillaGrills Thanks for the information. I will be smoking ribs on the 4th if it doesn't rain. Keep smoking!

@brian5975 3 жыл бұрын

Well Damn

@ryanj9943 Жыл бұрын

Tried it this way today. Didn’t come out as good as I’d like

@billdobberpuhl9507 5 жыл бұрын

Great looking ribs! I was hoping to see some full racks of ribs or a packer brisket on a Grilla OG. It would really help me in making my decision between the SB or OG. I am looking to purchase one with the new PID controller...........just waiting for my tax return.😀

@GrillaGrills 5 жыл бұрын

We have seen people get 2 briskets or 6 racks of ribs on the Grilla with the extension rack. Search in the group My Grilla Grill smoker on Facebook to see a bunch of examples. Also, check out this comparison video of the Silverbac vs Grilla. kzfaq.info/get/bejne/Zp19etqdsq3HhYE.html @3 mins you can see the rack size differences.

@scottelliott8805 3 жыл бұрын

I bet this process would work great on a pork butt or even a brisket

@GrillaGrills 3 жыл бұрын

Give it a try, let us know how it works for ya!

@slick9892 3 жыл бұрын

Nice to see a video where they are not afraid to barbecue. Yes, you can make great ribs without wrapping them, if you learn how to cook. A lot depends here on how you like your ribs. If you care most about having them "fall off the bone", (that actually means they are over cooked), then you will probably prefer the wrapped, (steamed), ribs. Anybody can produce ribs that are decent with the 321 method the first time. However, if you want bark, and you like your ribs tender, but not mushy and falling apart when you try to cut them, then no wrap may be for you. Yes, it's not completely fool proof, like the steaming methods. Yes, you do have to do some actual cooking, and learn the art of knowing when they are just the way you like them. But, when you master it, you will be able to produce some really spectacular ribs. No wrap has a better texture, less shrinkage, and a nice bark.

@GrillaGrills 3 жыл бұрын

It's all about preference. There's a 1,000 ways to cook ribs, thanks for the extra feedback!

@barbru3039 2 жыл бұрын

Over seasoned to say the least. Like the approach.😁

@SoufCentrol 2 жыл бұрын

I'm just getting into smoking at that 4 hours is intimidating. That's a long ass time 🤣 I might stick with the way I did them before. I'm doing it tomorrow and see how it goes 😬

@GrillaGrills 2 жыл бұрын

I'd say give it a chance going for the 4-hours. It really makes a difference, and you'll be hard-pressed to go back to normal ribs.

@frontcentermusician 2 жыл бұрын

wow looks great. But that is a lot of rub.

@kirkjohnson4569 4 жыл бұрын

I tried these. Way too salty

@GrillaGrills 4 жыл бұрын

You definitely can cut back on the amount of sauce and rub we call for on any of our recipes to match your liking. Everyone has different likes we just try to get the options and flavors out there for ya to try!

@kirkjohnson4569 4 жыл бұрын

@@GrillaGrills thanks. I cut back on the rub and they were a big hit on labor day.

@immhepp638 2 жыл бұрын

same thing happened to me yesterday. everything was perfect EXCEPT tooooo salty. family said they were good but i know i can do better next time with less salty rub. love my new silverback and this method for ribs!