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Hi, I'm Pete
Welcome to my kitchen I'm a retired firefighter and firehouse chef.
With my years on the job one of the recipes that I developed
was were Papapete's firehouse ribs.
today I want to share with you my recipe for making barbecued baby back ribs the
firehouse way.
One of the nice things about this recipe is it's really pretty simple to make
and your families gonna love the fact that you making these great ribs and
your gonna smile thinking "it was so easy."
The steps a really simple and they were developed because
let's just say I worked in some neighborhoods that weren't so great but
some food outside on the grill for hours, you leave and then come back
and (find that) somebody walking down the sidewalk helped themselves to a steak or rib
or hamburger
so we developed a method to
create these barbecued ribs like they smoked outside all day long but we're
going to use the oven
for ninety percent the recipe. So essentially, we're gonna take our ribs.
We're going to use the Papa Pete's firehouse rub, recipe you can find on our
website.
We're gonna coat the ribs. Were gonna wrap 'em in aluminum foil,
up nice and tight. We're gonna put them in our oven for two to three hours,
depending how much you wanna fall off the bone.
And then we're gonna take them out, and take them to our grill for the last 15-20
minutes where we're going to add some smoke.
We're gonna add some fire. We're going crisp them up a little bit,
and we're gonna add sauce if you like sauce on your ribs.
The choice is all yours. Because I live south of the Mason-Dixon line but east
of the Mississippi,
when I make barbecued ribs, their pork ribs. We basically have three choices
in pork ribs: Baby back ribs,
the loin ribs or country style ribs,
or spare ribs, or sometimes called Saint Louis ribs.
The choice is up to you, but my wife's favorite
are the baby back ribs, so that's what we'll be preparing today.
Okay, first step to making the ribs, get a nice big piece a heavy-duty aluminum
foil.
Select your rack of ribs, Like I said, we're gonna go with
the baby back ribs. And we're gonna put the rub
on both sides. So I'm going to start on the back and I'm gonna take out my
Papa Pete's firehouse rub, and again
the recipe for this is right on the website,
fire chefs dot net, and it's Papa Pete's firehouse rub.
take the mixture, and depending on how you like it,
I like it pretty liberal. I go ahead and I season up
the rib side. I turn the meat over
and again
I season up the meat side. Now
we're gonna seal seal them up inside the foil.
Just roll the foil up,
close it up nice and tigh,t close up the ends
and these ribs
are ready for the oven, Let's move them over to our tray
and come over to my oven. I'm putting the ribs into a preheated oven
at 280 degrees. 280 285 is fine,
it's not rocket science. You know how your oven is, whether runs hot or whether it
runs cold.
The trick is I wanna leave them in there for two to three hours. I just want to
let them slow roast.
All sealed up, they're gonna be nice and juicy when they come out.
And in a few hours when we pull those ribs out, were going to take them out to the grill and we're gonna
really take it to where the magic happens. Okay, it's been about two and a
half hours now so the ribs should be about done, so let's go ahead and pull them out of the
oven and move forward in our recipe.
Just watch yourself when you open it up because there's a lot of steam and
and heat that's gonna come out all at once.
And look at that. A nice set of ribs ready for the grill,
and ready for that final touch. I usually take the ribs
and go ahead and cut the racks up into like thirds
and they make it a whole lot easier
when I go to put them on the grill. And they really make them whole lot easier
when I go to serve. Okay, well obviously we're filming this during the winter
time cuz
we've had nothing but snow around here all year, but doesn't mean you can't
barbecue.
So we're gonna go ahead, we're going to take the ribs that we prepared
up stairs and we're going to head for the final touch. We're gonna move them to
the grill.
I like to use charcoal.
the reality is, in all my years working in firehouses,
most of them have propane grills. They work just the same.
I prefer charcoal. Into my
charcoal I also added some hickory chips to get that
extra little smoky flavor. So let's close them up and let's let them get a little bit of that
smoke
and crisp them up on the outside just a little bit. Alright, now that we got some
fire to 'em and we got some good crispy goodness on there,
I'm going to go ahead and flip them over. Now, in my house
everybody's kinda split. Some people like sauce, and
some people like I'm just like this, so we're gonna make
some with sauce and some just plain barbecued ribs.
So I'm going to go ahead and put my sauce on here.
Doesn't really matter if you like something that you bought
at market, as far as a sauce, or if you have a favorite recipe of your own
sauce.
You know what, the reality is that it's all up to
personal preference.
Its been a few minutes. Let's go ahead and flip them over, because, if we're gonna do sauce we really have
to put the sauce on both sides. Again a little more sauce.
They're no fun if you don't get your fingers all dirty.
A little more sauce over here.
Make sure that we got everything coated
just perfect. A couple more minutes of smoke and it's time to eat.
Okay, so here we have our baby back ribs, some with sauce,
some dry. I have a side of our slaw which
you can find the recipe on firechefs dot net. And a big glass of iced tea.
so, time to make that call over the PA to everybody
"Food's on, let's eat!"
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