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
Coach Hathaways ribs
Today we’re smoking some ribs for Coach Hathaway.
Still looking for a CAFE BUSTELO sponsorship.
Fall Off The Bone Baby Back Ribs
Today we make some fall off the bone baby back ribs. We use our weber kettle, the 3 2 1 cooking method and high temps in the 250 to 275 range.
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Smokenator - Slow 'N Sear -
Competition Spare Ribs | Road to Competition Episode 1
Hey all, Today were going to try to make some competition spare ribs on our akorn kamado. This is going to be our first video in our road to competition series we're going to be making leading up to my first ever barbecue competition.
Adrenaline Barbecue Company -
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Platelist: Dinosaur Bar-B-Que
Harley-riding chef John Stage shares his recipes for ribs and wings.
WHO WANTS BBQ RIBS?? Quick & Easy Fixings with Coach Taye' Ep. 4
Cooking with Coach Taye' Watch Coach Taye' give us his detail recipe on how to make BBQ Ribs
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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