Simple and Delicious Ribs

Simple and Delicious Ribs
#spareribs #ribs #smokedribs
Swine Life Ribs on the Outlaw Patio Smoker
There is so many different way to cook/smoke ribs and sometimes the simpler the better!
***WHAT YOU NEED**
- Ribs
- Mississippi Grit or Salt and Pepper
- A couple of relaxing hours!
This rib does not get any simpler... All you need is a good rib, a good All purpose rub such as Mississippi Grit, and some good coarse black pepper.
We smoked the ribs for 2 hours at 300 until the ribs had a great color and good bark. Once you get the color you like, wrap them babies up in some butcher paper to help them get tender and render some of that fat. After about 1 hr 10 minutes in the wrap, they should be about 205 internal and good and tender.
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[@bobdillon7832]

Nice easy recipe! Perfect for a sunday afternoon with some cold ones!

[@josephhollowell672]

I love the Mississippi grit & grind

[@pauldalbey9819]

Man, these look amazing!!! BUT, I can’t tell you the last time I made ribs without Mississippi Grind. My family loves some Texas-style S&P ribs, but to me, there is NO better rib rub than Mississippi Grit + Mississippi Grind. I’ve recommended the Grind to so many friends over the past year, and EVERY SINGLE ONE of them has gone out and bought several bottles for themselves. That and KH Hot BBQ rub are the two must-haves that I always have at least one back up bottle of on hand at all times, even if it’s just to let my friends try them out.

[@motowncooking6125]

You always do amazing videos. No BS straight to the point and keeping it simple

[@SwineLifeBBQ]

Thanks!

[@LTX-Shep]

You guys do the best videos. Quick, to the point, and no BS. Nice going!

[@SwineLifeBBQ]

Thanks!

[@HeavyMetalMike]

Salt and pepper ribs are underrated. I remember the first time I did and I was blown away. I like them all ways, dry rub TN style or sauces up, but SP or SPG ribs definitely need to be in the rotation.

[@SwineLifeBBQ]

Agreed!!

[@GulfCoastSmoke]

Awesome cook! Can't go wrong with ribs like that!

[@SwineLifeBBQ]

Thats right!

[@AdrianLGreen]

Can’t wait to make those ribs! Got my Mississippi Grit and Mississippi Grind today!!

[@SwineLifeBBQ]

Thanks! We appreciate your support!

[@kuch96ss]

I'm going to try this with baby backs today thanks Mark!

[@SwineLifeBBQ]

Thanks! Let us know how they turn out!

[@smorales5089]

How did they come out?

[@roosterslayer1842]

Beautiful

[@johnmcelreath9406]

Good job sure enjoy this show

[@valeryesanders8752]

My favorite meat to bbq. That looks good and tasty.

[@SwineLifeBBQ]

thanks!

[@elsanto8879]

Those look outstanding my man! You got me knawing on my iPad!

[@SwineLifeBBQ]

Thanks!

[@MichaelRei99]

Love that Outlaw smoker!! Nice simple rib recipe.

[@parneypots]

Nice smoke

[@SwineLifeBBQ]

Thanks!

[@Seedavis397]

Not gonna lie I gotta try these Texas style ribs.... I have always done the same old ribs that everybody does and they are great but I love some pepper snd it’s time to change things up .... thanks for the excellent video

[@AshKickinBBQ]

Mark, great video man! These are my favorite eatin' ribs too! It's like little bone in pork chops!

[@eric10438]

Damn they look good. Never tried butcher paper for ribs before. 👍👍

[@thomasspainhour1112]

Thanks from NC. Getting ready to grill some ribs myself. Your tips are awesome 👌

[@wlp6200]

Well done, as always!

[@SwineLifeBBQ]

Thanks again!

[@larrycox2563]

Great video and the ribs looked delicious!

[@SwineLifeBBQ]

Thanks so much

[@jgoree8319]

Excellent Cook brother.

[@SwineLifeBBQ]

Thanks!

[@user-vu9hs5zu9y]

Great video mate! I like the quick recap on what you did through out the cook.

[@SwineLifeBBQ]

Thanks 👍

[@chrisberry3146]

Man I love a dry rub rib every now and then . Going to have to try this soon!! Nice video like always

[@SwineLifeBBQ]

THANKS!

[@Metlupass2]

Looks great. More videos please!

[@perryj8850]

Mark, you are a bbq master. I'll be using some Mississippi Grind on my Memorial Day ribs.

[@joehendershott7255]

Just remember that Mississippi Grit and Grind are 2 different products I believe.

[@perryj8850]

@@joehendershott7255 You are correct, and both are phenomenal products. I chose the Mississippi Grind for my ribs and they were awesome!

[@rogerallen6644]

Those will eat just fine!

[@gregsmith3289]

Really nice, Mark. I’ll try these for sure. Was fun hanging out with you last Saturday at Bubbas.

[@mitchellbedwell5620]

Killer, flavor bomb, easy ribs! 👊🔥🐖

[@scottsinnett3360]

CONGRATS on ur call ( 7 th in ribs ) at MIM !!! Stopped by a couple of times to meet ya , but u were busy !!! GREAT JOB !!! MIM 💪🏆😁

[@SwineLifeBBQ]

Thanks! Yea, it was a busy week for sure!

[@kylecollins6835]

I use SPG on my pork butts, and have never had a complaint!

[@Stlmgnolia]

Mark,glad to see you found the time(during your comps)to do a video(Malcolm dropped your name about Memphis in May).BTW since your a PEPPER GUY,have you tried Vietnamese black pepper corns(Amazon has them)the taste is WOW where have you been my whole life!

[@SwineLifeBBQ]

Thanks for the input! I will definitely try that pepper!

[@Dadzilla2]

That does look good. I've got a couple of racks in the freezer that I've been wanting to do something with. So were can I find that Mississippi Grit? Looks pretty good. I've got both the Pt Barrel Cooker and my weber. I'll probably throw them on the Weber to smoke. I've done plenty of them that way.

[@SwineLifeBBQ]

Check out swinelifebbq.com or howtobbqright.com... Thanks!

[@lynndollar1013]

Enjoyed the vid. Why did you wrap in butcher paper and not foil ?

[@SwineLifeBBQ]

Just to keep the bark nice. It’s more of a Texas style rib.

[@rggarland3719]

Jam up recipe 👊🏼

[@merrickssemien6020]

Mark I have the same smoker but at about the six hour mark I don’t seem to have any coals left . Do you refill with more charcoal for longer cooks like pork butt and brisket ?

[@SwineLifeBBQ]

Just depends on the cook. With adding a spilt every 45-60 minutes your coal bed should maintain pretty easy. Sometimes if the wood is too dry it will not create a coal bed and just turn to ash. But in a pinch you can add some lump coal if the bed get lower than you would like.

[@harrybarker1408]

how bout some bloopers!!!

[@SwineLifeBBQ]

HAHA! I could double the content with screw up lol.

[@ignacioperalborey4174]

Mark first of all outstanding ribs! and second do you mind using celsius for the europeans in the audiencie? im gonna keep watching either way but just checking..

[@SwineLifeBBQ]

Thanks! HAHA! I do good keep the Fahrenheit temps straight lol...

[@bobdillon7832]

Why cant you do the conversion yourself?

[@danielrichards2580]

Looks great Mark , do you leave your intake fully open on your Outlaw Patio model and adjust the stack .

[@SwineLifeBBQ]

Thanks! I usually barely open the intake and let the exhaust control the temp. Makes it a lot easier.

[@MrDrewdubb]

Nice job, looks incredible, can't wait to try it...What's butcher paper do as opposed to foil?

[@buckhorncortez]

Keeps the bark from getting mushy and soft as it allows the moisture to be passed through it as opposed to foil that traps the moisture and braises the meat.

[@phscain125]

Hey Mark - where do you get that paper cutting board from ? Looks like that’s a great way to keep your surface area clean.

[@phscain125]

bump

[@MostlyNotDps]

Man those look good. Question, though. Does cooking them at 300 affect anything? My hot n fast cook temp is 270. Never thought to go up 300.

[@SwineLifeBBQ]

The only thing I notice is you can carry the internal temp a little higher than normal. Other than that it is relatively the same process. Also depends on the pit too.

[@MostlyNotDps]

@@SwineLifeBBQ oh sweet I'll give that a shot. Also, as a testimonial, my wife won't let me cook beef with anything but Mississippi Grind. We Absolutely love the stuff.

[@richardg4817]

Wow, amazing! Love how you removed the membrane without using a knife. What is the brand of the spritz bottle that you used and where did you buy it?

[@redstone5149]

I have that one. Ordered it from Amazon. I don’t know if it’s still sold. You can find a similar one though. Go to Amazon and search “Agri Pro Enterprises Of Iowa Compression Sprayer 1.5 Liter”.

[@SwineLifeBBQ]

They are getting harder to get but it is call a "BOS Sprayer". Big Orange Sprayer LOL...

[@brianschneider671]

See!?? That's what I'm talking about 👊🏻 Plain & simple ribs that ain't masked with a buncha other flavor covers! I like the way hog meat tastes 💯🐷🔥🇺🇸

[@smorales5089]

Can you do this with baby back ribs?

[@SwineLifeBBQ]

Sure can. Should be about the same time and everything.

[@PaintedSkyDweller]

What time is dinner

[@bigeasy1604]

Why butcher paper vs foil?

[@SwineLifeBBQ]

It helps with a better bark and just a very simple cooking method. Foil works as well but the bark will be a lot softer.

[@smokeringsandgrillmarks9171]

What is the name of the sprayer you use @2:53

[@SwineLifeBBQ]

Its the Big Orange Sprayer.. Or at least what I have been calling it. LOL

[@joshsinglefooter]

What model is this?

[@SwineLifeBBQ]

Patio

[@Karrott9]

What did you spritz with?

[@SwineLifeBBQ]

Just water.

[@LITTLEROCK2517]

Yo

[@fatmongo]

No sauce is boss!