**The Art of Cooking Ribs: A Guide from a BBQ Master**

I said don't tell me what that temperature is, I don't want to know, I said because I'm already hot enough, but you just have to know that if Cowboys can work in it, I'm going to have to cook in it. You know when it's that hot, I do change the menu too, we have a lot of cold sides that's going to go with them like a macaroni salad, a potato salad something like that, because I want to try to keep things cool. I brought in some watermelons, brought in some Cane Lopes, but you still got to have that hot breakfast and you got to have a hot meal at night.

**The Challenges of Cooking in Hot Weather**

Now I've had a heat stroke back in about '96, because I was cooking and we had what they call the weather men said a heat burst and it just brought all the heat down there to where we was cooking was 117° that day before we started a fire. Folks, I just don't like to cook in hot weather, so if y'all are out there cooking in it, working in it, I tip my hat to you because it's hot.

**The Art of Preparing for a Great BBQ**

We've been on about an hour and 20, we have so let's see what's happening in here. We're beginning to get some pretty good color, hold on there, lid don't hit a bone. We are at 180, we're going to finish up over here on this grill, so let me get this thing ready, ready to go and we got us some Cherrywood and a little mesquite in there. I don't want a raging hot fire with the flames licking out here, this tall want a pretty good bed of coals but a little flame because we're going to be flipping these ribs back and forth and back and forth to get us some good color.

**Tips for Cooking Ribs**

Now if you're doing this in the house, we've pulled them out of there, we've probed it, we're about 180 to 185. Take that full off of them meanwhile turn that oven temp up to about 350 go ahead and season them ribs just a little more right there on top. We want to just make sure that we're getting some of that good color now, so slip them back in the oven shut the door probably going to go about I'd say maybe 20 minutes at the most.

**The Key to Tender Ribs**

You just want to get some good color to it but you want to bring that internal temp up to about 200, 202. Oh well, you see me there at the end when we took them out of that Dutch oven just put them on that fire let them go about 2 minutes aside back and forth till you can get some really good color and then you can baste them with some barbecue sauce or you can just leave them alone serve them just like it is. But I guarantee you they're 10 tender when we cut them there.

**The Help of a Great Team**

But I've had some really good help today, Maie, where you at? M, there you are. Thank you for helping out now, I'm going to get me a bite and I want you to know how tender these ribs are they're tender to me folks one of the best way hang on, sh, to me this is one of the best ways that you can cook ribs really if you really want tender tender rib and hey easy as it can be remember you can do them when you're camping you can do them in your house you can do them in your apartment.

**A Tribute to Our Servicemen**

Well, I'd like to thank y'all for joining us today, cuz we had a good time. The pups was a little hot there, it was supposed to be about 108 in this old corner today but it is with pride and privilege and honor that I tip my hat to all the servicemen and women and all the veterans that have kept that old flag flying above Camp there. We appreciate and commend you all. Rest of you come on in here, you're sweaty, I'm sweaty, I'm going to give you a big old sweaty hug.

**A Look Back at Our Early Days**

God bless, bless you each and every one, and I'll see you down. I ain't got no smoker best rib trail you know because this is a longer cook you don't want out of them are hard words but when you're looking at ribs Cletus says he likes ribs see through you know for those of y'all that been with us a long time, you might have seen this little clip that we put in this video of the caveman cooking out there now. We had a great time with that and that was over 7 years ago it was but hey stick around watch all of it.

**The Caveman BBQ**

We've got our caveman BBQ, where he's cooking up some delicious ribs with his best friend, Bigfoot. This is what we're talking about, folks, this is the real deal. A true BBQ master at work, and a great story to go along with it.

"WEBVTTKind: captionsLanguage: enfolks you see how tender that is just Falls right off the bone I'm going to show you how to get ribs this Tinder without a smoker hey thank y'all for stopping by the wagon and a question I get so many times is when I'm doing a rib video or something man if I I live in an apartment I I can't do this or I'm going camping and I sure would like to cook some ribs but I don't have a smoker folks we have got you fixed up because this is probably one of my most favorite ways to cook ribs and I cooked them this way on ranches forever and ever and all I had was a dutch oven and a grate to put over the fire and you can cook ribs just as good as you want to they'll be so tender fall off the bone it's probably about a I'd say 2 and 1/2 hour process maybe 2 hours and 45 minutes but hey so easy we're going to walk you through it show you how to get it done and we going to eat some ribs you got to love them people have been W to just hold a bone and no meat since way back in the caveman days since the dawn of time when the land was still wild man has always been fascinated with fire and meat a legend once heard is that of the cowboy caveman who after wandering the Prairies became tired of gnawing on bones when you go to the store to pick out some ribs there's some things you need to look for these here got a lot of meat on them we're doing some baby BS today but they just have more flavor to me uh I think they cook better uh I've cooked all kinds of ribs from Deer ribs to pork ribs to beef ribs might even cooked some armadillo ribs one time and don't even remember but see how we got a little marbling all through here and we got just a little fat we need that cuz it's going to render down to make it even more tender you don't want to see no bones shining right up here at the top them are what we call shiners leave them alone pick your something out marbling remember is in pork just like it is in beef so you got your ribs just like you want them and you're thinking I don't really know how to peel them ribs there to pull that membrane off and I don't feel comfortable about it you know that guy working behind that meat counter he can do that for you lay him up there and said hey would you peel these ribs for me he'll take his time he'll pull it off there put it back in a sack wrap it up and you'll be good to go but it's so easy to do just find you a bone right here close I like to use this end of the spoon versus the other in so just slip that spoon right under that membrane go right down that bone and you can see it's under there you can see it's shining through there pull it right up here like this and then folks your number one best friend here in all this is a paper towel reach down there and grab that membrane and it just comes off just like you'd be peeling off a good sock next thing is we're going to cook this in a dutch oven so I really don't want to put it in there like that because it's too close to the top of the lid so we're going to sort of split this rib in half let me see Uno do Trace 1 2 3 6 we're going to go about right here I would say them two sides are going to match now if you're in an apartment and you want to do this okay first get you a full pan that is disposable get you a wire rack and put in there that'll fit in it and you can lay your whole rack of ribs on it you don't have to split them and then you're going to season the ribs really well preheat that oven 20 about 80 degrees Fahrenheit got your wire rack got everything in there let's go ahead and season these ribs and I'm going to use our rib rub but use your favorite barbecue seasoning that like you like to put on stuff I like a base that's got a little brown sugar in it but also has some cumin some chili powder something like that that's why I'm going with this and for better coverage always start up here at the top pretty high you'll get a better coverage on it you know I was telling you about cooking ribs on ranches and I'm remember the first time that I broke broke out some pork ribs and cooked on a ranch there was an old fell that was there he was probably in his late 70s when I was in my late 30s and he said cookie I'm going to tell you what been around wagons all my life and I've have never had anybody cook ribs like this and he said I believe these might be the best ribs I ever eat but folks these are so easy to do and cowboys approved of them all the time now in your f whole pan that you're fixing to use in that apartment and you got your wire rack in there go ahead and pour you a whole box of chicken broth in the bottom wire rack is there then you're going to set your ribs on it you're going to cover it with foil stick it in the oven shut the door leave it alone you're going to go about 2 hours and 15 or 20 minutes peel that foil off take that temperature probe in there and run in there and and say hey we're about 180 185 we're good ribs at a done temperature I think are probably pretty close to 195 to 200 a lot of people take them on up to about 205 let them ribs fall Plum apart but if you're camping and you're with me and you're doing this in the Dutch oven we got a 14in deep here we're going to add that whole box of chicken broth now the reason we're using a 14-in deep Dutch oven is when we lay these down there bonide down I hope yeah just what I'd figured we're not coming up here on the top side and getting any of our seasoning washed off this is a steaming effect and this is really a French method of cooking Shen say you don't have a deep 14 but you want to use like a 12 so cut your ribs into thirds and see what's going to fit in your oven before you ever put your chicken broth in there and if you're using a smaller oven it's probably just going to take about 34 of a box of that chicken broth so you don't want it to ever come up on top now when this got a lid on it and it's cooking it's steaming these ribs making them tender now for you folks that ain't got no Dutch oven and you still want to do this when you're camping get you a big old stew pot just lay them down in there put you some chicken broth in there put the lid on it let it steam just get it to sort of a good low boil and just let it sit there and boil till you see all that meat pull from that bone on both ends of them ribs appropriate temperature you can do it the same method then put them on the fire to finish so you see me get me a shovel full of coals out there sift the ash had had done place the trivia on the ground and folks this is a little different than cooking bread because we can put coals directly under this sure we're on a tall trivet but we're going to put coals all around the bottom load the top up not much wind today in Southwest Oklahoma so we won't have to rotate too much but out here this is going to probably going to take I'd say hour and 20 minutes hour and 30 minutes something like that now when we're cooking this check the level of that chicken broth as you go along we want it to come up to them ribs to where it's facing right at the top of not cover them but right at the top of them edges make sure that you maintain that because as you're cooking along you will lose some of that we're going to come to probably say like a low bowl for about an hour and 30 hour and 40 minutes you know since this is a longer cook you're going to need more wood to get this done more coal more fuel so I prefer a hardwood lump charcoal or some good hardwood that you have in small pieces that's going to make you a cold pretty quick supposed to be about 108° we started about 6:30 this morning and I can remember being really hot at times but I think one of the worst was uh guy called me that having to move cattle out of bottom of the pader canyon cuz windmills is going dry we need to move them somewhere else so we went the 10th day of July and did 2 weeks it was miserable hot down in the bottom of that Canyon wasn't no wind Cowboys get up and we try to have breakfast about 5:00 they'd ride out of camp and go they' try to be in about 11:30 and we'd have lunch now a lot of days they just shade up right after lunch because it's hard to move cattle when it's that hot too but still I had to get ready to prepare supper that night and folks when you bust a log off in Old Bertha and it's already 111° and you start a fire and it's 137 there's a guy had one of them little temperature guns you know where you point at something to see and I said don't tell me what that temperature is I don't want to know I said because I'm already hot enough but you just have to know that if Cowboys can work in it I'm going to have to cook in it you know when it's that hot I do change the menu too we have a lot of cold sides that's going to go with them like a macaroni salad a potato salad something like that because I want to try to keep things cool I brought in some watermelons brought in some can Lopes but you still got to have that hot breakfast and you got to have a hot meal at night now I've had a heat stroke back in about ' 96 because I was cooking and we had what they call the weather men said a heat burst and it just brought all the heat down there to where we was cooking was 117° that day before we started a fire and folks I just don't like to cook in hot weather so if y'all are out there cooking in it working in it I tip my hat to you because it's hot been on about an hour and 20 we have so let's see what's happening in here we're beginning to get some pretty good color hold on there lid don't hit a bone we are at 180 we're going to finish up over here on this Grill so let me get this thing ready ready to go and we got us some Cherrywood and a little mosquite in there I don't want a raging hot fire with the Flames licking out here this tall want a pretty good bed of coals but a little flame because we're going to be flipping these ribs back and forth and back and forth to get us some good color now if you're doing this in the house we've pulled them out of there we've probed it we're about 180 to 185 take that full off of them meanwhile turn that oven temp up to about 350 go ahead and season them ribs just a little more right there on top we want to just make sure that we're getting some of that good color now so slip them back in the oven shut the door probably going to go about I'd say maybe 20 minutes at the most you just want to get some good color to it but you want to bring that internal temp up to about 200 202 oh well you see me there at the end when we took them out of that Dutch oven just put them on that fire let them go about 2 minutes aside back and forth till you can get some really good color and then you can baste them with some barbecue sauce or you can just leave them alone serve them just like it is but I guarantee you they're 10 tender when we cut them there but I've had some really good help today maie where you at M there you are thank you for helping out now I'm going to get me a bite and I want you to know how tender these ribs are they're tender to me folks one of the best way hang on sh to me this is one of the best ways that you can cook ribs really if you really want tender tender rib and hey easy as it can be remember you can do them when you're camping you can do them in your house you can do them in your apartment well I'd like to thank y'all for joining us today cuz we had a good time the pups was a little hot there it was supposed to be about 108 in this old Corner today but it is with pride and privilege and honor that I tip my hat to all the servicemen and women and all the veterans that have kept that old flag of flying above Camp there we appreciate and commend you all we do rest of you come on in here you're sweaty I'm sweaty I'm going to give you a big old sweaty hug God bless bless you each and every one and I'll see you down I ain't got no smoker best rib Trail you know because this is a longer cook you don't want out of them are hard words but when you're looking at ribs Cletus says he likes ribs see through you know for those of y'all that been with us a long time you might have seen this little clip that we put in this video of the caveman cooking out there now we had a great time with that and that was over 7 years ago it was but hey stick around watch all of it because Shen had me dress up with this wig she put these clips in my hair she's throwing ashes and stuff at me where I looked all dirty and all I could hear it was laughing so be sure and watch it because it was some great times that works pretty good though just PE you run the camera do people know what I have to put up with be get out of the shot come here dad you look like a DKfolks you see how tender that is just Falls right off the bone I'm going to show you how to get ribs this Tinder without a smoker hey thank y'all for stopping by the wagon and a question I get so many times is when I'm doing a rib video or something man if I I live in an apartment I I can't do this or I'm going camping and I sure would like to cook some ribs but I don't have a smoker folks we have got you fixed up because this is probably one of my most favorite ways to cook ribs and I cooked them this way on ranches forever and ever and all I had was a dutch oven and a grate to put over the fire and you can cook ribs just as good as you want to they'll be so tender fall off the bone it's probably about a I'd say 2 and 1/2 hour process maybe 2 hours and 45 minutes but hey so easy we're going to walk you through it show you how to get it done and we going to eat some ribs you got to love them people have been W to just hold a bone and no meat since way back in the caveman days since the dawn of time when the land was still wild man has always been fascinated with fire and meat a legend once heard is that of the cowboy caveman who after wandering the Prairies became tired of gnawing on bones when you go to the store to pick out some ribs there's some things you need to look for these here got a lot of meat on them we're doing some baby BS today but they just have more flavor to me uh I think they cook better uh I've cooked all kinds of ribs from Deer ribs to pork ribs to beef ribs might even cooked some armadillo ribs one time and don't even remember but see how we got a little marbling all through here and we got just a little fat we need that cuz it's going to render down to make it even more tender you don't want to see no bones shining right up here at the top them are what we call shiners leave them alone pick your something out marbling remember is in pork just like it is in beef so you got your ribs just like you want them and you're thinking I don't really know how to peel them ribs there to pull that membrane off and I don't feel comfortable about it you know that guy working behind that meat counter he can do that for you lay him up there and said hey would you peel these ribs for me he'll take his time he'll pull it off there put it back in a sack wrap it up and you'll be good to go but it's so easy to do just find you a bone right here close I like to use this end of the spoon versus the other in so just slip that spoon right under that membrane go right down that bone and you can see it's under there you can see it's shining through there pull it right up here like this and then folks your number one best friend here in all this is a paper towel reach down there and grab that membrane and it just comes off just like you'd be peeling off a good sock next thing is we're going to cook this in a dutch oven so I really don't want to put it in there like that because it's too close to the top of the lid so we're going to sort of split this rib in half let me see Uno do Trace 1 2 3 6 we're going to go about right here I would say them two sides are going to match now if you're in an apartment and you want to do this okay first get you a full pan that is disposable get you a wire rack and put in there that'll fit in it and you can lay your whole rack of ribs on it you don't have to split them and then you're going to season the ribs really well preheat that oven 20 about 80 degrees Fahrenheit got your wire rack got everything in there let's go ahead and season these ribs and I'm going to use our rib rub but use your favorite barbecue seasoning that like you like to put on stuff I like a base that's got a little brown sugar in it but also has some cumin some chili powder something like that that's why I'm going with this and for better coverage always start up here at the top pretty high you'll get a better coverage on it you know I was telling you about cooking ribs on ranches and I'm remember the first time that I broke broke out some pork ribs and cooked on a ranch there was an old fell that was there he was probably in his late 70s when I was in my late 30s and he said cookie I'm going to tell you what been around wagons all my life and I've have never had anybody cook ribs like this and he said I believe these might be the best ribs I ever eat but folks these are so easy to do and cowboys approved of them all the time now in your f whole pan that you're fixing to use in that apartment and you got your wire rack in there go ahead and pour you a whole box of chicken broth in the bottom wire rack is there then you're going to set your ribs on it you're going to cover it with foil stick it in the oven shut the door leave it alone you're going to go about 2 hours and 15 or 20 minutes peel that foil off take that temperature probe in there and run in there and and say hey we're about 180 185 we're good ribs at a done temperature I think are probably pretty close to 195 to 200 a lot of people take them on up to about 205 let them ribs fall Plum apart but if you're camping and you're with me and you're doing this in the Dutch oven we got a 14in deep here we're going to add that whole box of chicken broth now the reason we're using a 14-in deep Dutch oven is when we lay these down there bonide down I hope yeah just what I'd figured we're not coming up here on the top side and getting any of our seasoning washed off this is a steaming effect and this is really a French method of cooking Shen say you don't have a deep 14 but you want to use like a 12 so cut your ribs into thirds and see what's going to fit in your oven before you ever put your chicken broth in there and if you're using a smaller oven it's probably just going to take about 34 of a box of that chicken broth so you don't want it to ever come up on top now when this got a lid on it and it's cooking it's steaming these ribs making them tender now for you folks that ain't got no Dutch oven and you still want to do this when you're camping get you a big old stew pot just lay them down in there put you some chicken broth in there put the lid on it let it steam just get it to sort of a good low boil and just let it sit there and boil till you see all that meat pull from that bone on both ends of them ribs appropriate temperature you can do it the same method then put them on the fire to finish so you see me get me a shovel full of coals out there sift the ash had had done place the trivia on the ground and folks this is a little different than cooking bread because we can put coals directly under this sure we're on a tall trivet but we're going to put coals all around the bottom load the top up not much wind today in Southwest Oklahoma so we won't have to rotate too much but out here this is going to probably going to take I'd say hour and 20 minutes hour and 30 minutes something like that now when we're cooking this check the level of that chicken broth as you go along we want it to come up to them ribs to where it's facing right at the top of not cover them but right at the top of them edges make sure that you maintain that because as you're cooking along you will lose some of that we're going to come to probably say like a low bowl for about an hour and 30 hour and 40 minutes you know since this is a longer cook you're going to need more wood to get this done more coal more fuel so I prefer a hardwood lump charcoal or some good hardwood that you have in small pieces that's going to make you a cold pretty quick supposed to be about 108° we started about 6:30 this morning and I can remember being really hot at times but I think one of the worst was uh guy called me that having to move cattle out of bottom of the pader canyon cuz windmills is going dry we need to move them somewhere else so we went the 10th day of July and did 2 weeks it was miserable hot down in the bottom of that Canyon wasn't no wind Cowboys get up and we try to have breakfast about 5:00 they'd ride out of camp and go they' try to be in about 11:30 and we'd have lunch now a lot of days they just shade up right after lunch because it's hard to move cattle when it's that hot too but still I had to get ready to prepare supper that night and folks when you bust a log off in Old Bertha and it's already 111° and you start a fire and it's 137 there's a guy had one of them little temperature guns you know where you point at something to see and I said don't tell me what that temperature is I don't want to know I said because I'm already hot enough but you just have to know that if Cowboys can work in it I'm going to have to cook in it you know when it's that hot I do change the menu too we have a lot of cold sides that's going to go with them like a macaroni salad a potato salad something like that because I want to try to keep things cool I brought in some watermelons brought in some can Lopes but you still got to have that hot breakfast and you got to have a hot meal at night now I've had a heat stroke back in about ' 96 because I was cooking and we had what they call the weather men said a heat burst and it just brought all the heat down there to where we was cooking was 117° that day before we started a fire and folks I just don't like to cook in hot weather so if y'all are out there cooking in it working in it I tip my hat to you because it's hot been on about an hour and 20 we have so let's see what's happening in here we're beginning to get some pretty good color hold on there lid don't hit a bone we are at 180 we're going to finish up over here on this Grill so let me get this thing ready ready to go and we got us some Cherrywood and a little mosquite in there I don't want a raging hot fire with the Flames licking out here this tall want a pretty good bed of coals but a little flame because we're going to be flipping these ribs back and forth and back and forth to get us some good color now if you're doing this in the house we've pulled them out of there we've probed it we're about 180 to 185 take that full off of them meanwhile turn that oven temp up to about 350 go ahead and season them ribs just a little more right there on top we want to just make sure that we're getting some of that good color now so slip them back in the oven shut the door probably going to go about I'd say maybe 20 minutes at the most you just want to get some good color to it but you want to bring that internal temp up to about 200 202 oh well you see me there at the end when we took them out of that Dutch oven just put them on that fire let them go about 2 minutes aside back and forth till you can get some really good color and then you can baste them with some barbecue sauce or you can just leave them alone serve them just like it is but I guarantee you they're 10 tender when we cut them there but I've had some really good help today maie where you at M there you are thank you for helping out now I'm going to get me a bite and I want you to know how tender these ribs are they're tender to me folks one of the best way hang on sh to me this is one of the best ways that you can cook ribs really if you really want tender tender rib and hey easy as it can be remember you can do them when you're camping you can do them in your house you can do them in your apartment well I'd like to thank y'all for joining us today cuz we had a good time the pups was a little hot there it was supposed to be about 108 in this old Corner today but it is with pride and privilege and honor that I tip my hat to all the servicemen and women and all the veterans that have kept that old flag of flying above Camp there we appreciate and commend you all we do rest of you come on in here you're sweaty I'm sweaty I'm going to give you a big old sweaty hug God bless bless you each and every one and I'll see you down I ain't got no smoker best rib Trail you know because this is a longer cook you don't want out of them are hard words but when you're looking at ribs Cletus says he likes ribs see through you know for those of y'all that been with us a long time you might have seen this little clip that we put in this video of the caveman cooking out there now we had a great time with that and that was over 7 years ago it was but hey stick around watch all of it because Shen had me dress up with this wig she put these clips in my hair she's throwing ashes and stuff at me where I looked all dirty and all I could hear it was laughing so be sure and watch it because it was some great times that works pretty good though just PE you run the camera do people know what I have to put up with be get out of the shot come here dad you look like a DK\n"