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Word up Food Tubers! Haha! That was good dude!
Hi-five.First time and everything. It's DJ BBQ with the main man JO, Doctor J.
And today we're doing rad rum ribs. Unbelievable, sticky, gorgeous. These are
bad *** ribs! Sweet, smokey, awesomeness.
So we're going to start with a beautiful paste, so Jamie can you please five tablespoons of
maple syrup into the white bowl. Can you get two teaspoons of the chip tole
paste? Chipotle, an incredible chilli, it's smoked
then dried and it's absolutely awesome. You went for the extra hot! Haha.
How much? Do a teaspoon.
I'm going to do a tablespoon of Worcestershire sauce and now w're going to do one and a half
teaspoons of smoked paprika. This paste is going to penetrate deep into
the meat and it's going to flavour it beautifully! The BBQ sauce has got the rum so I've got
this kind of Jamaican vibe on the sauce but here I've got the Asian vibe because I've
got the five spice going in there. So boom, is kind of like a "Jamasian" Do you
get it? Jamaica and Asian. Now we're going to go with one and a half
teaspoons of cumin in there, half a teaspoon of nutmeg, a tablespoon of ground ginger.
So we've got some baby back ribs and we've asked our butcher to take the membrane off,
that way they're less tough and you get the flavour all the way through. Get in there
man. So we've rubbed our baby back ribs with our
beautiful sauce. Do you ever rub the meat with flavour and
spice and get jealous and wish that was me? No!
What do I do now? Now we're going to put them in the fridge.
You know that's good brothers and sisters. Overnight or just get it going in the morning,
you need to make sure that is in there for at least 6 hours before you start the cook.
Now w'eve got the BBQ set up for the half and half technique, half charcoal over here
and no charcoal over here. Jamie.
On the no charcoal area? Correctomundo.
Put the lid on and we want to rock this for two hours at around 180 degrees celcius.
Okay, so we've got to wait two hours? Or click our fingers and then like fast forward time?
That's the beauty of Food Tube! That was two hours of body popping Jamie!
Two hours? I'm all loosened up now and I'm ready for
your, what are you going to call these ribs? "Rad Rum Ribs!" Bro
Okay and now the angels are gonna sing! Yeah!
Pull these bad boys off. So what are we going to do now?
Now we're going to brush the sauce onto our ribs. Let's put these guys onto the grill
and Jamie can you do some brushing pour moi, that's French for me.
To get the recipe for this awesome BBQ sauce, packed full of spicy rummy loveliness click
on the link below. And it's still indirect method because we
don't want these sugars to burn. We want them to set. We're going to dip this glaze on here
every ten minutes until they're ready. Say about 30/40 minutes.
So here we go guys, the bit we've all been waiting for.
Dude, what are you doing? It's time for the ribs to come off. Where are the toilets? That
way, okay guys, here we go. After a lot of love, unbelievable! This is
what we want to see Jamie, the meat is pulling away from the bone. It's exactly what I want
to see. Oh wow, that is sticky, sweet, little bit
of heat. Oh man, is it wrong to sort of suck it like
a lollipop? You're supposed to suck it man! Could this
get any wronger? Absolutely gorgeous, sticky finger ribs. Unbelievable
and we've done a cocktail for these ribs, made from the same rum we used in this recipe
then click on the link below in drinks tube. And also, look over here. 50 of the best BBQ
recipes. It's the first one in the book, rad rum ribs.
And Jamie, thanks. Aw man, thanks very much!
Guys, check out the book man!