Party Ribs: All Bark, Perfect Bite! | Ash Kickin' BBQ

In today's video, I'm showing you the hot new rib trend! Party Ribs! These ribs are all bark with the perfect bite! Not to mention, it's an extremely quick cook, as these ribs were done in 2 hours and 45 minutes! The end results was a perfect bite rib that had bark on all sides! You definitely have to give this one a try!
-LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
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Full Recipe:
| Ingredients |
-Chicken leg quarters
*USE CODE: ASHKICKIN for 10% off your purchase on any SuckleBusters products*
-Ash Kickin' BBQ Honey Chipotle-www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub-www.sucklebusters.com/bbq-rub...
-SuckleBusters Meat Candy-www.sucklebusters.com/bbq-rub...
-Pucks Shootout Sauce: www.pucksbbq.com/products/sho...
| Instructions |
Prep:
1. Season the ribs per the instructions in the video.
2. Slice the ribs individually and season both sides.
3. Transfer to a wire rack for cooking and ease of transport.
| Cooking |
1. Set your smoker temperature for 275° F.
2. Put the ribs on the smoker, and let them smoke for 1 hour.
3. After 1 hour, flip the ribs and continue cooking for another hour.
4. After 2 hours total, transfer the ribs to a foil pan and add butter, hot honey, and Pucks shootout bbq sauce, cover, and return to the smoker for 45 minutes.
5. After 45 minutes, check the ribs for tenderness. If they're tender, remove from the pan and back onto the wire rack. Sauce with the leftover buttery bbq sauce in the pan. Let set for 2-3 minutes, flip the ribs, and repeat the process.
6. After the sauce has set, remove from the smoker and let them cool for 5-10 minutes.
7. After the ribs have cooled, eat and enjoy these awesome party ribs!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#bbqribs #partyribs #ashkickinbbq #babybackribs #pelletgrill #recteq #smokedribs #bbq

[@stinzz3]

I have been making party ribs for years. I think its awesome you made a video about this! I almost took a bite out of my screen they looked so good. lol!!

[@juliamorrison798]

Thank You for putting this video up! Have always wanted to do party ribs! I am a 1250 Recteq owner - great grills!

[@mikewyzik3967]

Great way to do ribs made them tonight very easy 3 hr

[@Jimmer-tr6bi]

Also, forgot to mention, I like the way you put your recipe in the description area. Very considerate for your viewership.

[@leonardsmith8516]

Yes to spare or st louis

[@charlesmiller6826]

Did this with beef ribs last weekend. Found some at Costco that were already cut and had never seen them pecut before, so did them, and the family loved it. So i will try this method with pork ribs next

[@Jimmer-tr6bi]

I think your idea of seasoning before cutting was genius. Wish I had of done that on my first go-round. Good video. I’ll like and subscribe.

[@TyniceJoseph]

Getting better and better all the time

[@russellburress6240]

😂 yeah I would probably try it I usually do the whole rack without slicing but I kind of do like the bark in the sides so you get it over the whole rib

[@keithtrosen7954]

I gotta do these this weekend. Bonus is baby backs are on sale this week at our local grocery store.

[@BBQROCKSTAR178]

Yummy! I never thought to cook them individually

[@willboege7078]

This is a great recipe for pellet grills since the smoke is not quite as intense. If you are trying this on other cookers like a WSM or BGE don't make the same mistake I did. You need BARELY any smokewood on the fire. Might even go the chips route. Its super easy to oversmoke these. Next time I'll probably use my pellet grill to do this recipe.

[@caitlinwebb8464]

Yessss! This is Nice!

[@rosieatkins2372]

delightful

[@stanmoffitt9297]

I will definitely do those! Thanks for the video!

[@kaylagrant4867]

Remarkable

[@bobbicatton]

Looks fantastic! Those flavors sound delicious👍😊

[@robertbernal3180]

Definitely going to make some like you made them because they look fantastic and delicious. Wow they look good 👍🏽.

[@hillbillybbq]

That's some fine looking ribs!

[@slideoff1]

Back in the day's, that's how I did them on the Weber... Those look real Tasty!

[@ChilesandSmoke]

Great video and I love the final color!

[@gerardmacneil6317]

Wicket looking ribs my man.

[@barrym4430]

Very good job looks good. But I get a kick out how somebody can come up with a fancy name for something there just ribs whole or pieces but very nice jib I will try 😊.

[@elisabethgraham866]

very cool! I'm glad I stumbled across this :-D

[@bennywhite3942]

Unbelievable Work

[@shawncaldwell593]

I’m giving it a shot for sure

[@wegottafishdude]

🤘🏻😎🤘🏻 Awesome stuff, dude Looks delicious

[@TheWeekendGuy50]

Austin, Minnesota here...nice sweat hoodie!

[@policeking2003]

Yes, try this with spare ribs also!

[@hojobbq]

Almost like rib “burnt ends”

[@TROYCOOKS]

Ribs looked mighty fine! I've gotta give this method for ribs a try. Having the bark on all sides sounds like the way to go!!!! Cheers brother!

[@joelschofield7357]

This is Dynamite

[@Awshucks13]

“Drink a beer and be quiet” lol. Make this a shirt.

[@robdeezy420]

Do St Louis Ribs👍

[@beka4780]

Yeah 🤘

[@earlbinder67]

I made some yesterday with St. Louis-style ribs - they were delicious, however, they are nowhere near as meaty as baby back ribs. Next time, I will try these with baby back ribs. I cut them apart before seasoning.

[@rexshepherd5482]

Just a thought. Old school.....leave the membrane on.....I know, everybody these days says to take it off, that way the seasoning can penetrate the underside as well. ..B,S. just leave it on, you'll be glad you did.

[@AshKickinBBQ]

Yeah, I cook 500 racks of ribs a year, typically always leave it on. Lol. Just doing on rack, I have no problem taking it off. Especially with babybacks.

[@Johnny1eye]

So, will this work pretty much the same on a grill? Don't have a smoker.

[@AshKickinBBQ]

You’re better off doing it in the oven than a grill, unless you’re certain you can keep temps low and not burn them. Of course the obvious solution is to just buy a smoker 😁

[@Johnny1eye]

@@AshKickinBBQ the grill cooks very even, and can keep any temp I want, as long as I watch it at first. It's a Weber.

[@AshKickinBBQ]

@@Johnny1eye give it a shot then 👍🏼

[@ohnoadventures]

👍👍😋🍺

[@steveridgway6289]

Backyard beast or the camp chef?

[@AshKickinBBQ]

Depends if you care about having the option to add real charcoal, wood chunks, or wood chips. If that matters, Camp Chef Woodwind Pro. If that doesn’t matter, keep an eye out for my video review of the RecTeq coming soon.

[@ismaelvasquez5485]

What happened to your LSG?

[@AshKickinBBQ]

Nothing, still in the garage. Mixing things up and trying out some new pits.

[@watsonrk1]

Made me laugh... Don't let anyone tell you how to cook your food!

[@matthewrenshaw]

I wish you told us the temp they were at 10:25 when you were checking for tenderness.

[@AshKickinBBQ]

You don’t cook ribs to temp, you cook to tenderness. Temp is irrelevant with ribs.