Full transcript of “NINJA WOODFIRE OUTDOOR GRILL ST. LOUIS STYLE BBQ RIBS! Ninja Woodfire Grill Recipes!”. Click a timestamp to open the video at that moment. Need another video? Use the YouTube transcript generator.
0:00 team we're going to be doing some beautiful st louis style ribs on that new ninja foodie wood fire grill coming up what's up everybody welcome to cooking with cj i'm cj welcome to my backyard that's right we're out here again and we're on that new ninja wood fire grill all right guys we have a nice big rack of st louis ribs we're going to get them on that grill get them plenty of smoke get plenty of heat on them we are going to kind of go away from the book on this one so ninja comes with your quick start guide your your menus and and uh cookbook little thing and that
0:45 comes with your grill i'm gonna treat these like how i would kind of treat them on one of my other grills so we're gonna give them about an hour of smoke and then we're gonna wrap them for about an hour then we're gonna take them out of the wrap and then let the sauce kind of tighten up on the grill okay so we're going to use the smoke setting at 250 for about an hour then we're going to wrap them and then i'm going to take it to the bake setting at about 350 okay so we're going to give them plenty of smoke then we're gonna get them plenty of heat to kind of braise in the tin foil and uh you know break down the meat a little bit loosen it up make it more bite through and uh pretty damn tasty right once that braising part is done we'll go ahead and pull them out put them back on the grill plate let's cover it up hit it with a little heat and just kind of tighten up that sauce okay now
1:33 i'm going away from what the book says because i looked at the book the little quick start guide that comes with it and it just doesn't look appealing what they did uh the the ribs in the pictures look just burnt i mean so i'm not trying to talk smack on you know their chefs are you know they're photographers or whatever but they look horrible all right so i do not want to try their way okay the way it is in the book is just two hours on the smoke setting and i feel like that's going to dry it out burn it a little bit and uh you know we don't want that right we want to get a nice smoke on there and then we want to get a nice braise nice sauce and tighten it up right makes sense all right before we get started prepping these ribs you need to hit that
2:18 uh subscribe button we're doing some good things this last couple weeks this wood fire grills pumping up the numbers so guys hit that red subscribe button that bell next to it so you can get alerts on all what we're doing here guys we're on a road to 100 000 by the end of the year i think we can get there especially with your help all right so let's get to the ninja grill work bench out here in the backyard let's get started all right team we're on our little grill station over here all right so this is a pretty healthy sized rack of ribs right here we're gonna actually cut it in half we're gonna do a little trimming on it first but we're gonna cut it in half so it fits a little bit better on the grill so first thing we're gonna do is go ahead and turn this over and we're gonna work on getting this uh membrane off so it's really easy well it's funny on baby back ribs it's really easy to rip that membrane off you
3:04 can kind of do it in one fail swoop but on st louis style ribs for whatever reason uh getting that membrane off is just a pain in the neck so we're just taking your butter knife sliding it through give it a little pressure pull it up a little bit and just kind of get it all the way through to the other side and if you're lucky which i don't feel like i'm going to be on this one comes off at one kind of fell swoop at it but we'll see there and then i got a little paper towel here grabbed it with the paper towel makes it a little easier all right not bad not bad it turned out got a little we exposed one of the bones here don't expose your bone
3:50 keep the pg in the comments but that's okay it is what it is i'm gonna take off this little end piece right here to cut that part off just gonna dig our way in there with a sharp knife okay just cut that little piece off you're not gonna do too much with that all right a little bit of trimming we can do over here just let's clean it up a little bit i'm not looking for perfection here this side is actually pretty good pretty meaty don't have to spend a lot of time you know over analyzing it all right so we're going to find kind of the halfway point about here so we're going to kind of dig our way through this get along the bone all right so you got
4:36 the yeah they're going to curving around so we got two relatively even sized pieces these ribs have been sitting for a bit so they're nice and tacky so we don't need any kind of binder on them or anything like that first thing we're going to start off with little cosmos q spg rub and then we're going to hit it with the honey pecan it's gonna be good eating guys so we're gonna start with the back side first gonna give a nice liberal sprinkling nothing too crazy all right well i have them on this side we're gonna flip them over we'll put this uh sweet honey pecan gotta love a nice sweet rub for your sweet ribs and when you guys are uh you're putting your rub on i do it from about six to eight inches above so you get a nice even spread on there
5:21 okay don't forget the sides let's get the other side this is your money side finish it up with your sweet honey pecan rub okay now we're going to let this uh rub kind of sit here and sweat it out a little bit it's going to take i don't know 10 15 minutes not a big deal then what we're gonna do is go ahead and uh get the wood fire grill fired up right and uh by the time it's ready to roll the ribs will be nice and sweated and we'll be good to go we'll take the internal temps as we go just to make sure we're at so the timing that i
6:07 give you is a little parameter may adjust a little bit as uh you know we see the fit so usually when i'm on one of my normal pits i'll take the ribs to about 165 internal or so right and then i'll wrap them to about 200 205 internal and then i'll brush them down with some barbecue sauce and let them finish up right so we're going to go along those parameters so i'm going to give you a little bit of timing i'm giving you some temps and we're gonna gonna you know adjust as we go okay see let's get this grill fired up huh all right team we're gonna get our pellets in there using our little pellet cup we're gonna go ahead and use the robust blend usually i won't use such a you know heavy flavor on ribs but i want to get as much smoke flavor as possible in this
6:53 on these ribs right and i'm thinking uh with the longer cook these pellets they burn out within about a half hour to 45 minutes and what ninja says is you only need one scoop full for a cook i'm gonna put that to the test today you know i want to make sure we get plenty of smoke on these i want to see if we can get some kind of smokering on the ribs i'm not holding my breath but we'll see how it goes okay so let's get the ribs on there and then we'll get it turned on get it fired up and then we'll just be uh wait until it comes up to temp all right come on over here all right guys let's get these ribs on oh there we go you can see it's already starting to sweat looking good all right we'll shut this down and uh get it turned on right shut it down turn it to smoker got 250 it's set out four
7:41 hours that's the default setting like i said we're only going about an hour or so check the temps and then we'll see where we're at we'll also check it periodically to make sure we're not overcooking we're not burning any of that stuff check temps okay so all right hit start all right we're ignited we're ready to roll we should see smoke coming out pretty soon and we'll be good to go let's go i'm excited about this girl i don't know if you can tell in my other videos but you'll see them all up here as we go i'll put the links for the videos up there but i'm really excited for this one it's getting a little loud on me we're moving we're grooving it's going so that's it come on back all right team smoke is rolling looking good got a couple questions about the smoke that's produced that's coming off the vent into what we're looking like when
8:26 we open it up plenty of smoke the ribs are looking nice all right so there you go these are the pellets burning all right team the initial smoke's gone down it's been about 15 minutes so the white smoke is is gone dogs in the back all right let's look at the pellets we're half hour in still smoldering in there here are the ribs after about a half hour the bark's kind of getting there drying a little bit so we may do a little spritz on these but not too bad all right team 45 minutes in let's take a look at these ribs looking pretty good i'm gonna spritz them down with a little bit of water usually i use some apple juice when i spritz my ribs but
9:12 i don't have any so there you go ribs are looking nice let's check on our pellets and see if there's any smoldering in there after a little bit more than 45 minutes we still got a little bit of smolder in there not much is left let's check some temps too since we have it open that's 150 150 in there too so we got some even heat gonna give it another 15 20 minutes all right team we're about to hour in on these ones let's take some temps all right so these ones are tipping about at 170 over here 171 give or take so these are perfect you pulled off and wrapped up okay so let's go ahead and do that we're going to wrap them with little barbecue sauce a little butter a little honey a little
9:58 bit more of that pecan rub it's going to be outstanding okay all right let's prep these ribs to get in this foil so we got a couple pats of butter in there add our uh cosmos q opx one got a little honey in there yeah add a little bit more of this sweet pecan all right is it pecan or pecan let's get that on add a little bit more to the back a little bit more honey honey now when you guys make your ribs do you like them sweet savory put in the comments down below a little bit more of that seasoning all right we're gonna wrap them up you want a pretty tight seal around them
10:47 and be careful not to puncture the tinfoil with the actual rib bones in there get a nice tight seal we're going to cook them meat side down that way all those braising liquids that kind of develop in there raise the meat all right let's get this other one wrapped up and we'll get them on the grill right team let's get these ribs back on okay you shut it down i'm gonna turn this to the bake setting there you go temperature 350. i'm gonna take it for an hour on here but we're going to check it at the 30 minute mark okay
11:35 there will be some preheating time which is fine we could leave the ribs in there for that but i'm not gonna skip the preheat and just let it go but everything's looking good the pellets themselves lasted about 45 minutes to about 50 minutes or so i checked it at 45 like you saw there was a little bit of smoldering pellets in there so like i said just maybe a little bit more than that it just says you only need the one half a cup of pellets per cook now i don't know how this would really have gone say two hours on one half cup um but i don't know i don't know how that works i know at the beginning you get some pretty heavy smoke which you know usually is a bad thing for barbecue but i really wanted to add the heavy smoke
12:21 to these ribs to see what we could actually do with it and then the rest is a nice clean smoke after that ignition sequence goes through so it's just kind of blowing over those pellets okay but so far so good those ribs look outstanding right now can't wait to let them braise for a little bit make them nice and tender we're going to check them at the half hour mark make sure we're at the right time for temperature or so everything's going along pretty smoothly uh um i'm excited i'm excited to see where this takes us today but all right that's it come on back guys it's been about 40 minutes let's go ahead and take a look and check some temps on there let me get in there with this one all right we're over 200 in there it's probing pretty nice not a lot of resistance
13:06 okay so that's over 210 so we're looking good as far as that goes so let's go ahead and get these out then get them out of the foil back on the grill right and it'll finish firing them up okay all right guys let's get these off i'm gloved up on one hand with a lined glove i want to keep the other one kind of free let's use this tray that we can catch more of the juices in there we're just going to open this up look at all the goodness going on there it's a little warm okay got a nice pull back on these bones right here let's turn it over so we can look at that whoo that's nice it's a nice looking rack of
13:54 ribs right there i don't even know if i'm gonna add extra sauce on there okay second one out we got all the pull back on this rib look at that go ahead flip them around again look at that gorgeous color on there a little closer to you nice all right let's go get this one back on the grill all right one more look at them ribs before we shut it down i was gonna glaze them up with some sauce but i just don't think i want to do that right now so we're good to go with this i'm gonna shut it down give it a little bit more heat kind of tighten up everything on top and we're ready to slice in these bad boys all right let's go about five more minutes or so all right guys the sun is starting to kind of filter over
14:39 so we need to wrap this one up give it about five minutes all right tighten up that top that sauce on the top now let's get ready to cut these up so let's take a look all right so there you go again well we didn't need any extra sauce on there it's looking right looking tasty all right we got one of the racks of ribs off real quick let's uh you see the sun it's peering through we gotta hurry gotta flip them over give them a cut through let's flip them back over oh shoot lost the bone on that one all right you can see they're juicy you see the juice is loose on there on the board
15:25 juicy don't see any uh smoke ring though that's okay look at the juice just falling on a knife all right perfectly good don't see a smoke ring not freaking out we're gonna give them a try and uh put these back on the the grill and cut the other rack too again we flip them over so we can find the direction to cut these bad boys again no smoke ring but juicy as can be some good looking ribs right there boys and girls want to give these a try
16:12 they're they're smoking hot but that's all right all right so damn good rip rib is tasty i get the smoke on there not much of a smoke ring but that's okay i'm not really worried about that smoke ring doesn't always translate the flavor okay tons of flavor with that rub and the barbecue sauce all that good stuff all right total time for this about two hours give or take okay um but again we cook two internal temperatures okay all right y'all had to switch up on you and my my camera was heating up from being in the sun so like i said not not a lot of smoke ring or really i didn't see any but that's okay it's not necessary it doesn't make your
16:58 uh your barbecue taste any better two-hour cook but we used our instant read thermometer to check the temps as we went along right so to recap we did an hour on the smoke setting at 250 we wrapped it with our barbecue sauce with honey a little bit of that rub a little butter right in tin foil back onto the grill for about 40 minutes till it was about 200 210 right in that area pull them out right unwrap them back on the grill for another five minutes just to set the sauce on top turned out perfect as far as the smoke flavor goes i got plenty of it in there but again no smoke ringing the show for it but like i said the smoke ring doesn't really determine the smoke flavor so this is definitely something i'd give a try if i were you guys if you'd like a nice barbecue rib these turned out
17:44 perfect all right they were so juicy had the smoked flavor they're sweet savory beautiful awesome looking ribs okay so i highly recommend you give them a try guys again make sure you're subscribed we're going to do a lot more of these cooks on that woodfire grill all right so if you guys want to get yourself the knives cutting boards merch all the stuff i use in my videos links are all down below if you want to get this wood fire grill from ninja there will be a link down below it's an affiliate link it doesn't cost you anything more to to purchase off of my link okay and it helps out the channel speaking of helping out the channel if you'd like to become a show producer like all the people scrolling right before you hit that join button become part of cjs crew for real here on youtube and you know it's another way to help out the
18:29 channel but other than that guys we are done thanks for sticking with me this far hope you guys have a wonderful wonderful week thanks for stopping by thanks for cooking with cj take care
