Original Video: Making dank bbq ribs part 1

What is up, fairly YouTubers. So, I'm back at Shoe Cool Cobras with another cooking video. My cell phone's broken at the moment, so… I'm making some barbecue ribs and I had made some barbecue sauce but I spilt it all over the floor so I had to clean it up and redo part one of the video. Part two is going to be me taking the ribs out of the oven cutting them trying them you know you want good, you got to cook them on a low heat of 350 degrees for an hour to get them nice and cooked and tender. And here's the thing about YouTube. When I went to Walmart, they had ribs with barbecue sauce on them already. They did. But I decided I wanted to make my own sauce, kind of add different things to, you know. So… Cooking with Cobra! Oh joy! Okay, so first things first you want to grab a baking tree. Wrap it in tin foil so your ribs don't stick to it. Now they got the oven preheated to 350 degrees. Let's make some barbecue sauce for our ribs. I'm making a sweet and savory barbecue sauce. So let's add some ingredients. We're going to add some jackdaniels to it. We're going to add some butter. We're going to have some sugar. Some seasoning. All right. Let's try this again. Now I am going to add two seasonings to the ribs itself but we're going to have four seasonings for the barbecue sauce. Just going to get all my ingredients here and we'll make the sauce. Oh my god, YouTube. When I spilt my barbecue sauce, all over my carpet, I got it cleaned up. I did. I cleaned it up, but not without having an autistic freak out. Not without having an autistic freak out. I tell you what. having an autistic freak out. I tell you what. So we're going to add some seasoning to our barbecue sauce. We're going to get some honey Chipotle barbecue rub. that horrible just like that some bone-sucking sauce steak seasoning rub right there not a sponsor none of these people sponsor me it's just free advertisements a little bit of that in there and a little bit of pain county all meat a little bit of that in there and a little bit bit of Paine County all meat seasoning right there. Okay. There we go. Now I'm only going to use these two for the ribs itself, but we added this for extra extra flavor for Okay, now We're gonna add our brown sugar next You don't eat a whole lot of brown sugar next. You don't eat a whole lot of brown sugar because we want to be a little bit sweet and a little bit spicy so that's what we're going with that's what we're making it. Go and drop some sugar in there some brown sugar in there for a little bit of sweetness. I want to eat a little bit of brown sugar in there for a little bit of sweetness to go with their heats. And you don't want too much sugar in here because that shit will caramelize on the ribs. So that's definitely enough brown sugar all right go up the brown sugar up Now I got the oven preheated to 350 degrees mind you. So now we got our seasoning in there, let's add our sauce, our butter, our jack, and let's make some barbecue sauce, huh? We got some country crock, churn style butter. Is this part necessary? No. But it's gonna make your ribs artery clogging fall off the bone delicious. Huh. Now people on YouTube, people on YouTube are like, can you cook something else besides burgers and pizza? Like, is that all you do? You're such a retard. All you do is cook burgers and pizza. All you do is cook burgers and pizza. You're such a retard Josh. Oh my God, Josh, you're so retarded. All you do is cook burgers and pizza. Yeah. And that's good butter. All right, so now that you've added some of that country crock churn style butter. I'll leave that out for the ribs. All right. In there, just like that, now we're going to add… Some of this stuff, some Jack Daniels. I'll take a quick squizzle of it. Hold on. Mmm. Mm. Mm. Mm. Oh yeah, that's good. Oh, number seven. Anywhere a bowl we're going to add the rest of you know, that's empty. Now I want to add a barbecue sauce. Microwave it, stir it. Let's have a smell of it, shall we? That's what it smells like. It smells sweet and savory. Now we're going to add some spicy to it. Famous Dave's Devil's Spit. All right. So, we'll take our famous Dave's Devil's Spit barbecue sauce. I want to throw it in the bowl here. and who we all right there just the like of that I might add some more barbecue sauce to just a little bit more to thicken it out there we go beautiful all right that's gonna be the barbecue sauce for our ribs I want to put this up Beautiful. All right that's gonna be the barbecue sauce for our ribs. Now I'm gonna put this up and put this in the microwave so the butter melts. Now, the ribs I chose to make. These are Tyson St. Louis. Now the ribs I chose to make. These are Tyson St. Louis, St. Louis, all right? Tender and juicy Tyson St. Louis style ribs. Made in the good old US of A. Yep, that's just barely big enough. All right. We'll get to do a knot here in a second. We'll need a knife to open it up. I put the sauce in for a minute, throw on my actual pants. But yeah, I put the sauce in for a minute and 44 seconds so that way that butter can melt. And once it's all melted, we're gonna stir it good. All right. All right. Now the butter and that barbecue sauce mixture is kind of unnecessary. The brown sugar, especially unnecessary. But like I said, it's going to make the ribs tender, fall off the bone, artery clogging delicious. All right, so now I got my pants on, where are you to rock? Look at that. Beautiful. All right. So let's stir this sauce around real quick. See how it looks. Now I'm looking for a certain thickness with the sauce. So now that I've got the butter and the jag and everything mixed in there and incorporated. Mm. Let's have a taste of our sauce. Mmm. Let's have a taste of our sauce. Oohoo! Sweet, spicy, and savory. Ooh, sweet, spicy, and savory. Ooh, YouTube, I'm liking that. I am loving that, dude. That is sweet, savory, and spicy. Oh, that's good. Okay, I want to add more sauce to that, just because it's not quite the thickness I was hoping. Oh, YouTube. You too. All four of them seasonings, that barbecue sauce, that Jack Daniels, that butter, that bread, Oh my god, dude, yes, this barbecue sauce is swinging. I want to thicken it up a little bit. thicken it up a little bit. by adding some, the rest of that bottle. I'm redoing this video because like I said I spilt my barbecue sauce all over the floor. I was not a happy Cobra. Let me tell you. But while you're doing this get your oven preheated to 350 degrees, my oven's already preheated so all I gotta do is base the ribs, stick them in there for an hour, cook them. Pretty straightforward. It's going to be a part two or, because a lot of this is going to be waiting for the ribs to cook. At about 30 minutes left on the cook time, I want to open the oven and just sprinkle on more of that barbecue sauce, so it really bakes on there. But yeah, this is the base for our barbecue sauce that I'm making here. Devil's Spitz. Go ahead and stir that barbecue sauce in there with the jack and the butter and the brown sugar and the seasonings. Okay, that's more like it. See that? That's got some thickness to it. That's got a little bit of thickness to it. Makes it easy to drizzle. Easier to drizzle because it's kind of liquidity, but it's got thickness on it. It's got a little bit of thickness on it, which I like. All right. Let's see how we do. Oh….. That combination right there is swinging. You got the spicy. You got the sweet. Well, YouTube. That combination right there is swinging. You got the spicy, you got the sweets, you got the heats, you got the savory. And it's not too spicy either, the butter and the brown sugar kind of dumbed down the heat on the Dave's famous sauce. Hmm. Oh, man.. Dave's famous sauce. Mmm. Oh man. That's way good. All right. So, now comes the fun part. We're going to… Man, this baking tray is just barely big enough for this rack of ribs. But we have some… YouTube, we got some Tyson, Tender and Juicy, St. Louis-style ribs. knife. That is sweet. All right. My friend Ellen gave me my friend Ellen gave me this knife for Christmas and I greatly appreciate it. That's a good knife too. Anyways. Not just any knife but it's a Smith and Wesson knife baby. All right. It's a Smith and Wesson knife baby. All right. Okay, so, let's switch that sauce forward so I don't spill it again because that sauce is perfect, it's sweet, it's savory, it's spicy, you can taste the jack in it. Now I've seen the Jack Daniels ribs at Walmart and I'm like they already got the sauce on them and everything and I'm just like, okay what fun is that? I want to make my own sauce. All right, oh baby, these look, these pork ribs just look heavenly YouTube. If I can get them open, God damn it! Never a dull moment on the cooking with Cobra segments. Nope. Never a dull moment on the cooking with Cobra segments. Nope. Never a dull moment with the cooking with Cobra segments. All right. Part One. All right. Part one. Making delicious sweet spicy savory ribs, part one. What? Oh yeah, there we go. We got it on there baby. Now we're talking. Now we're talking. Now we are talking all right now that we got our ribs onto our baking tray we're going to do one thing real quick we're gonna smear our ribs and butter I'm gonna turn it diagonally and the tray here so it's all in there just like that. Beautiful. Um. I'm going to take a little bit of butter here and I'm going to smear it all over the ribs. I'm going to take this butter and just smear it all over the ribs. Okay, when I take this butter and just smear it all over the ribs. all over the ribs. Okay, when tenderize this mother with some butter, okay? Everything tastes better with butter, right? Well, not everything. I don't have any cooking spray, so… This will have to do so I want to take this butter and I'm just going to smear it all over all over the ribs here get a nice healthy coating of butter on both sides. This is what's going to keep it from sticking to our pan. Just like that. Okay, that side's fine. This is the side we're going to bake it up. This is the side we're going to bake it.. This is the side we're going to bake it up. Okay, that side's fine. This is the side we're going to bake it up. This is the side we're going to put the barbecue sauce on because you can see you can literally see the bones better on this side. You can, you can. So this would be the side that will go face up. this raw pork with all this buttery goodness. Now growing up I watched my dad make barbecue ribs and that was always a favorite summertime treat of mine going over to my mom and dad's house and my dad be grilling up some ribs and I'm just like, oh. I've never actually attempted to make ribs so this will be quite interesting. I do know though you have to cook them low and slow if you're going to bake them in an oven. 350 degrees for an hour and a half, minimum, should do it. I'm going to go with 350 degrees for an hour, that should do it just fine. Yes sir. That butter is going to melt all over the fucking… Uh, ribs. You said you weren't going to cuss. Oh well. Try not to. Force a habit, I guess. All right. Try not to force a habit I guess. I kind of secretly wish that my baking dish was a little bit bigger but… Oh well. Actually we can make it fit. Yeah, there we go. There we go. There we go. S we go. There we go sitting in there diagonal me kind of squeeze it into the pan there. There we go. Beautiful. Now we got the ribs to fit. Smashing. that's going to keep it from sticking to the pan and it's going to add flavor. Straight up. I'm just winging a recipe here you too far. Is this step necessary? No, but it's going to make your ribs delicious, I guarantee that. Of course I have no idea. I'll just winging a recipe here you too. I have no flipping idea. I have no idea, I'll just winging a recipe here YouTube, I have no flipping idea. But people on YouTube are like, I'm sick and tired of you cooking burgers and pizza. Like, why do you care? Oh, you're such a retard, Josh. All you can do is cook burgers and pizza. And I'm like, well, we'll see about that, won't we? People will definitely see about that. But yeah I remember summer time when my dad would grill he'd make ribs sometimes. and I thought well you know what? Springs right around the corner which means people are gonna start barbecue in again. Cause it's Wyoming will barbecue in the winter. But here hold my beer while I go outside and start to grill in like 25 degree weather. Anyways.. that's looking good. Okay I want to set this down this thing is smothered and butter. All right. I'm gonna wash my hands real quick and put the butter up and then we're out our seasoning and our barbecue sauce. Okay, got my hands washed on to dry them off. Then we'll add some seasoning to the top of our ribs and then we're going to add barbecue sauce and what are just… Yeah. All right. We definitely don't need this butter anymore. It's churn style. Churn style country crock. Okay, now comes the fun part. We're going to add some seasoning to our ribs and then we're going to add a barbecue sauce to the top of this and want to throw it in the oven. So far, I'm not… no complaints. This is looking pretty, pretty freaking delicious. pretty freaking delicious so at the top of our ribs we're going to add some of this bone suck and sauce for steak and seasoning rub yeah buddy The other seasoning we're going to add to the top of our ribs is the the pain county all meat seasoning not to the top of our ribs is the the pain county all meat seasoning non sponsor none of these people are sponsors this is just free advertisements all right beautiful that looks good all right so now we're gonna add the barbecue sauce barbecue sauce barbecue sauce all right so now we're gonna add the barbecue sauce barbecue sauce all right so now we got a freshly mixed made fresh made so now we're going to add the barbecue sauce. Barbecue sauce. All right, so now we got our freshly mixed, freshly made barbecues honest. We've added a bunch of delicious stuff to it you saw that already. I want to add some to the top of our ribs. Let's put it in the oven for one whole hour. And just so it gets it on the bottom, I'm going to pour a little bit into the pan as well. Now I pour some on the bottom of the pan I can go like that. Shake it around a little bit. All righty. I'm going to tuck these ribs into the baking tray here. All right. All right. All right. Dr. the director yells, cut? No kidding. Uh-huh. All right, so we'll let those ribs sit for an hour on the oven and we have just a little bit of sauce to base the top with at about 30 minutes so when those ribs are about halfway done I want to cover the top of them with the wee, the wee, the, I don't know why, the, the, the, the, the,, the, all right, the wee, the, the wee, the, the, there, I don't know why they said that I'm tongue twisted right now. Fuck out of here with that the ribs are in the oven They're baking Now all we can do is wait patiently We're done with our seasoning, we're done with the barbecue sauce, we're done with the butter, all of that. Well, we're not quite done with the barbecue sauce, we're going to add some more tocalled Jack Daniel's ribs, you know, what I'm saying? They claim to taste like it, but… But… Nah, they don't. They really don't. They really don't, YouTube. I got some barbecue sauce on my desk. Well, get outta here with that. All right, cool beans, dude. I could sit here and wait for a whole hour for these to bake up but I'm not going to. We still on camera. I'm not going to. So, now he waits. Do, do, do, do, do, do. Do, do, do, do, do, do, do, do, do, do, do, do, do, do, do, do, do, do, I tried that barbecue sauce like you saw me do and it had a sweet savory and just a mild heat to it. The butter and the brown sugar dumbed down the heat of the devil's spit and gave it some sweet savory flavor. The seasoning combination just was phenomenal. So, okay, it's in the oven, 350 degrees for one whole hour. So, well, I guess I'll have to catch you cool cobras in about an hour or so what a cooking with cobra segments what nonsense is this? Anyways tubes thanks for watching me make dank ribs. This is part one. Making dank ribs, part one, and part two will be right around the corner just as soon as the hours up and… Yeah. Hmm. That barbecue sauce will in fact, the alcohol will burn off in the oven when you bake it. It's just gonna have the flavor of it. Okay. So. Yep. Anyways, Tubes, thanks for watching Part One and I'll catch you next time on Part Two.