 Hey guys, Chef Shaybear here. Today we're going to be making ribs. We're going to make them in the Dutch oven. It's actually a camp oven, but we're going to make them in the Dutch oven, in the oven. Stick around. Okay guys, the first thing, these should be fall off the bone when we get done with them. The first thing you're going to want to do, get you some paper towels here, and all this membrane, all this membrane here, you're going to take that off this. I cut off, it's a bunch of fat. I am going to leave in the pan and cook, and this can be Bruno's food, or you can leave it on. Normally I do, but that's a lot of it, so I figured Bruno might want some. So we're just going to get this started first. You want to peel this membrane off, and I do it every time. Every time I cook ribs, I just go ahead and do this. Sometimes it can be finicky, but just stay with it, and you can get all that off of there, because that's going to help make these ribs nice. I'm going to have to cut them in half. It's going to make them nice and tender, but find different spots you can peel in. Different spots you may be able to get a hold of better, like that. I have started it, just take a knife, and a smaller knife than this works better, but you get the idea. Get that started, and just peel all that stuff off there. It's okay, it doesn't hurt to leave it on. I have left it on before. I mean it's not bad. They just won't fall off the bone if that's what you're looking for. If it doesn't matter if they do or not, you can leave it on. Now we've got it started. I also washed this off, and I just pat dried it with a paper towel. A lot of people, some people will take all the fat off. I prefer to leave it on. Again, it's up to you. It is healthier if you take it all off, but I find it removes some of the flavor. So there we go. Now what I'm going to do is I'm going to have to cut these in half to fit in my pan. I may have to do it in thirds, which I think I will. I just get in between the bones. Just cut it right down through. Just like that. Let's try here. I want to get me a meat cleaver for cutting through areas like this. This knife is sharp. This is that has seen on DV knife. I've never sharpened it. I've had it for a couple years, and this is my go-to knife. Now what I'm going to do is I'm going to get some mustard out, and I'm going to put some nice hunk of meat there. I'm going to put some mustard on this, and then I'll put some seasoning on. I'll show you what seasoning I'm going to use. Hang tight. Okay, so now we've got our mustard here. I'm going to shake it up very good. My mustard here. I'm going to get in all these nooks and crannies. I've got some vegetables already chopped. I'm not going to keep showing you guys that, because to me that's kind of boring. If you want a recipe or want to get into it, this is my recipe. Like I said, a lot of people, if you do something they'll say, oh you shouldn't do that. It doesn't come out right. Well, if it tastes fine to you, it came out right. You know what I mean? That's the way I look at it. Let me give my little brush here. I'm not going to be using barbecue sauce in this today. Like I said, we've got to watch the sugar for monkey and her mom. Now there's a barbecue sauce they can use that's less in sugar and whatnot. But this would take a really even a lot of that. So I am going to use some Worcestershire sauce. Worcestershire. Everyone finds it hard to say. But to me, if you even get close, we know what you're talking about. So don't worry about it, you know? So, all right, there's that. And we're also going to be putting a beer in it. She got me Canadian pills in there. Because she said it doesn't matter and I'm like, no. Because she's going to be cooking with it. She's like, do you read that? I'm like, no, it's Lebat Blue. And then I was like, oh yeah, that's right. It's Canadian because she's Canadian, you know? So I thought that was pretty funny. She always, always razz each other about it. Okay, so I'm going to set that there. Let me get my seasonings out and we'll start seasoning this. Okay, so I kind of moved you over a little bit. Different angles so I can get in here a little bit better. Seasonings I'm going to be using steak seasoning. I'll use all that up because I go through a lot of that. I want to be using garlic powder. Now you can by all means use regular garlic, you know, fresh cloves of garlic, which I usually put in the bottom of the pan, crush some and rub it on. But also like this garlic powder. And so that's what I'm going to be using today. I do have regular garlic in there, but I just thought I, I like to change things up every once in a while. We just got our seasoning salt, which is of course lilies. It's just, it's whatever you prefer. That's, that's kind of my favorite. My go-to and it's reasonable. It's cheap. Does that look blurry to you guys? I just got some sea salt here, paprika, and some lemon pepper. Okay, so just going to, and I'm going to do this on both sides, but I'll just show you the one side. Like I said, a lot of people will do a 17 to 20 minute video. Half of it is just seasoning both sides. You see one side and you pretty much know what the other side's supposed to be, you know? So, let me get this off of here. There we go. All right, now garlic powder. I just had her pick that up for me. You can put it. I'm not going to tell you a teaspoon of this, because if you ask me, a teaspoon of salt and a teaspoon of pepper, you cannot taste in anything. So, I'm not going to, I'm just putting it on until it looks good to me, you know? And I know about how much, you know, flavor each one of these are, because this is usually what I use, unless it calls for something different, like termac or something like that. Then I'll check it, but like I said, it's a teaspoon of any kind of seasoning you're not going to taste. I don't care what anybody says. Just put a teaspoon in there. That's more than enough. In my book, if you can't taste it, it wasn't enough. I like to taste every, every bit of seasoning I have, you know, to where I can say, oh, I can taste the lemon pepper, I can taste the salt, I can taste the pepper. But like certain seasonings may take more than others, you know? Like, like if you're going to be using like the crab boil or the slap your mama stuff, which by the way is very excellent stuff. You're going to want to use less of that because it does not take a whole lot of that. Put some paprika on here. I like the smoked paprika, but I've been out and I keep forgetting to pick it up and she'll always message me, I'm leaving the store now, do you need anything else? I'm like, no, I'm good. And then when I start making them like, man, I wanted smoked. Okay, so what I'm going to do now is I'm going to do this exact step to the other side. And then I'll take you over to the pan. I'll show you what I'm going to do with the pan at the pan. Okay, now what I'm going to do is I've got some yellow peppers here. I'm going to put in the bottom of this thing. I've got some onion. I'm just making a bed. This is just a small, just small Dutch oven. Like I said, it's more of a camp oven. Okay, so I'm just going to put some of these in here. And I've got some red pepper again. You don't have to put this stuff in there. Make it how you want it. Now I'm going to put our meat on top of here and put, I don't know if this is all going to fit. Excuse me, man. All right, let's see if it'll fit. Yes, it will fit. On this little fit, you'll be fine. I'm going to just put a couple more up on here for good measure. If you're going to be using barbecue sauce, just put each layer, I need a 16 inch, put barbecue sauce on, like put your meat on, put barbecue sauce on, another piece of meat, barbecue sauce. You know what I mean, layer it or however you want to do it. Again, like the salt, a lot of us can't have salt. I say, I don't know why, but if you can't have salt, I found that that no salt is a great substitute for it. It does kind of taste like salt. Nothing's as good as original, but there are alternatives. Okay, now I'm going to get my other stuff and I'm going to show you what I'm going to do with it. Okay, now what I'm going to do, which I don't know of any rib recipe that calls for this, but I got some, I got three boyine cubes here. I'm just going to just stick them right down in there. I'll put one under here. Those would dissolve. I like a lot of flavor, but I don't like too much. It's kind of like, if I go to a barbecue place and I see them really dumping like half a gallon of barbecue sauce on my meat, I'm wondering, what are they trying to hide? You know, you really can't taste the meat. We went to a restaurant one time in Mount Dora, a monkey and I ordered the lasagna and I mean, it just came out. It was just, just nothing but spaghetti sauce or lasagna. So I mean, that's all we could taste. I don't want to do that. If you like it that way, by all means do it that way, but you don't have to. Now this is a, I don't know what this is. It's a tall boy. I don't know how many ounces, but okay, this is 24 ounces, which would be two regular cans of beer. So I'm going to put about, oh, about half of this in here. Like I said, if you're worried about alcohol content, do not worry because it will cook out. But if you're still kind of self-conscious about that, some people don't like to have a beer in the house because of past experiences, personal problems or whatever. Go ahead and get you some NA beer, like a duals, Bush and A, something like that. And you'll be fine. Or you can just leave it out. You can put, I seen a recipe, I was watching a little while ago, a guy put Dr. Pepper in his. You can put Coca Cola, whatever. You know, it's your recipe. That's why I'm not giving it like certain amounts of seasoning because you've seen what I put on. Some people might, if I say this is what I do, some people might make it to the tea and go, wow, that shaver is full of crap. I really don't like that because it's too much of one thing or another. So you know what you like and you know what your taste buds are like. Just kind of sample with it and stuff. It does not have to be, you know, perfect. That's why I don't give a lot of, a lot of like teaspoons and stuff like that in my recipes because that's, to me, a recipe is just, okay, here you go. This is what you can use. This is what you got. Now run with it. You know, it's just kind of a suggestion to me is what any recipe is. Unless it's something like bacon bread, you got to kind of be precise on that, you know. But as far as this goes, something like seasoning steaks, you don't have to put any seasoning on. If you just want the meat flavor, that is totally up to you. Just use water. You know, like I said, I say it every time and I just, I don't want you to forget it's your recipe. And, you know, and a lot of times you follow the recipe by the book, you go, man, I really don't like that. Well, just try it again. Only use what you want to use. You know what I mean? Instead of a lot of pepper, you don't like pepper. Well, it's probably not a good idea to put it in. Follow what I'm saying. So just leave it out. Substitute some things. Now I've got my oven preheated to 350 degrees. Now I'm going to put this in the oven at 350 degrees for two and a half hours to start. And I'll check them. And if the bones are real loose, then I'll know it's done. If not, I'll let it go to three hours. But yeah, this is a long, this is a, it takes long, but it doesn't take long to prepare. So, you know, you just put stuff in there and run with it. And then you go, if it's your first time, then you can go, okay, I added a little bit too much seasoning salt or too much pepper, not enough pepper, not enough salt or whatever the case may be. But liquids do flavor it. You'll get different flavors from, say, a beer to Dr. Pepper to just water. Like I said, I put the beef boating cubes in there. If you don't have beef boating cubes, but you want some flavor, try this. Put some chicken boating cubes in there. It kind of gives it a mix. It gives it a little zing till it's like, wow. There's something in there your guests will be like, well, this is amazing. What is it? And then you can say, that's my secret ingredient. So, not a bad beer. Actually, it's pretty smooth. But, so let's into the oven it goes. And I'll see you guys for me in about two and a half to three hours. But for you, it'll just be a second. So, don't go away. And we'll be back and we'll see what we got. Okay guys, it's been three hours. I checked them at two and a half. They were okay, but I thought I'd give them another, another 30 minutes. Let's get our tongs out here. So, it's been exactly three hours. Oh, look at that. Bones are coming out. Oh, nice and tender. Yes. And the third one. Yes, you can see the bones are coming right out of there. Now, what you can also do, you can throw these on the grill for a couple of minutes. If you want before you cook them. I didn't do that or you can sear them in a pan. And here's some of the fat that we had cut off earlier at the beginning. That's going to be Bruno. So, can't give him an onion. Okay. Now, what I'm going to do, put some of these, some of this broth in here in the potatoes. Now these potatoes, excuse me, I cooked for about 30 minutes. I just kept adding a little bit of water. I made them kind of soft. I just cut them in thin slices and stirred them quite a bit. These only checked one time. So, I checked them at two and a half hours exactly. And we just pulled them out. Been about three hours almost exactly. Let me grab a plate here. I think monkey's going to be itching for a bite of these here. Let me get you close up in here. Nice, huh? Like I said, you can brown them first if you want. Grab a fork here and a knife. Wow. See, easier one to cut here. This has still got that all that meat back in there runs through here so far up. What you can also do, get her a piece cut up here, she can also do is pull the bones out after they're cooked. There's monkey and you can just have just pure meat. Look at that. So, I guess monkey's here ready to give it a shot. I mean, really, you can see you just pull it apart with a fork if you wanted. All right, so I'm going to give monkey a nice big fork of this and I'll get you turned around to her. Monk, I'm going to turn you around here or turn those guys around here so they can see you better. Okay, Monk, give it a shot. See what you think. Mm, that's good. They tender? Mm-hmm. All right, that's cool, huh? And got flavor? Well, I hope. Mm-hmm. Very good. Oh, man. My main concern was if they were tender enough. Oh, yeah. Mm-hmm. Nice. Okay, well, there you go. Monkey, I'm sure is going to get ready to start tearing into these things, huh? Mm-hmm. She's going to make her mom's plate for her, and I'm going to get mine. It'll be pretty good. There's the vegetables in there in that pan. Okay. And I put some of that broth on to the potatoes, so. That's going to be good. I'm ready, ready, ready. All right, she's ready. So, I'm going to say she barely met the man a legend. Well, for now, thanks for watching, guys, Monk. Anything you want to say? My such stuff for now. Okay, well, there you guys go. It's real simple and easy. Just pull the membrane off the back of them things and season them how you want them. Throw them in a crock pot. Throw them in one of these cast iron. These don't have to be used on the fire. Mm-hmm. You know, I didn't do it because I didn't know if it was going to rain. I didn't know it was a little breezy, and then it wasn't. And it does go through a lot of charcoal. So, I just threw in many of them. 350 degrees. That's Fahrenheit. I cooked these for three hours, two and a half hours. They would have been fine. I just wanted a little more tender. So, you just throw your stuff in there. Walk away from it for a few hours. Yeah. Yeah. So, anyway, guys, thanks for watching. Appreciate it. And we'll see you soon. Hopefully, you have a great week coming up. And is that it, Mom? Yeah. All right. We'll see you guys later. She's ready to eat. Bye-bye, guys, and take care.