Embark on a flavorful adventure with a BBQ master Melissa Cookston! Melissa explains everything from rib-prepping methods to crafting a unique peach preserve BBQ sauce. Melissa’s culinary wisdom is sure to elevate your rib game. Also, Melissa Cookston will show you how to smoke corn and create a buttery flavor explosion. Stay tuned for an unforgettable showcase of real Memphis-style BBQ magic! Explore the tools and flavors used in this sizzling experience available at Bass Pro Shop or Cabela’s. Let the flavor exploration begin!
Timecodes
0:00 – Introduction
0:20 – How to prepare ribs
1:17 – How to Smoke Baby Back Ribs
1:52 – Homemade BBQ sauce
2:34 – How to smoke corn
3:02 – Butter recipe
3:36 – Best rib and corn glaze
4:30 – Outro
Products:
Cabela’s Deluxe 24 Pellet Grill: https://www.basspro.com/shop/en/cabel…
Cabela’s Open Season Spice Blends Kansas City Rub Seasoning: https://www.basspro.com/shop/en/cabelas-open-season-spice-blends-kansas-city-rub-seasoning
Cabela’s Open Season Salt Pepper Garlic Rub: https://www.basspro.com/shop/en/cabelas-open-season-salt-pepper-garlic-rub
Bass Pro Shops Uncle Buck’s Peach Preserves: https://www.basspro.com/shop/en/bass-pro-shops-uncle-bucks-peach-preserves
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Bass Pro Shops was founded in 1972 by avid young angler Johnny Morris on eight square feet of space in the back of his father’s liquor store in Springfield, Missouri. Today, the leading national retailer of outdoor gear and apparel has 200 retail and marine center locations across North America.
Hi I’m barbecue Hall of Famer and World Champion Melissa cookston today we are at Mass Pro Shop at the pyramid in Memphis Tennessee and we are cooking up some ribs so this is about a 2 and 1/2 lb slab of baby back ribs marketing term in the restaurant industry we call these
Loin back ribs so the first thing you need to do is remove the membrane off the back of the ribs and I do that simply by running my finger underneath that membrane bra somewhere in the middle of the slab and once you do that the membrane’s gone if you need to
Uh use a paper towel to remove any excess membrane you’re welcome to do that now the first thing we’re going to do is take some rib rub and put on the back of the slab first which is the bone side and then on the top which is the meat
Side and I try to find ribs with a lot of intramuscular fat all that’ll r render but it’ll leave you with a much more moist product and we’re just going to put some clear wrap over this and pop it in the fridge for about 30 minutes for the rinse today we’re using
Cabella’s Kansas City rub so these have been refrigerated for about 30 minutes and you can just see the beautiful coloration so I’m going to make a water pan for this Grill and I just use a cast iron pots put water in it and when you put that in the grill
You have a lot of moisture in the cooking chamber which will maintain the moisture in this Meats so I’m going to pop that in the grill and set at 225° and then we’re going to put our ribs on and they’re going to go to the sauna for 4 to 5 hours at
225° so while our rims are smoking we’re going to go ahead and make our barbecue glaze you know there are so many great barbecue sauces on the mark market and I’m sure that you have your favorite one but I like making barbecue sauce today we’re going to make some Peach preserve
Barbecue sauce so I just took a jar of peach preserves some Rosemary light brown sugar apple cider vinegar and stone brown mustard and I’m going to cook this on medium heat for about 5 to 6 minutes until it thickens up now once your barbecue sauce is all
Nice and thick you’re going to reserve that put it on at the end of the cooking process for the ribs but this will take about 5 to 6 minutes I’m going to show you a great way to smoke some corn corn as a side dish is so easy to make I’ve
Soaked this corn in water for about an hour and that just helps the silks come nice and clean really we’re just going to pop this in the smoker just like this that corn will need to cook for about an hour and our ribs have about an
Hour left so they both should end up finishing it about about the same time now we’re going to make our butter for our corn which is going to make it so flavorful you’re going to want more melt the butter with some Cabella SPG or salt pepper garlic
Blend and I put quite a bit in there cuz I love salt pepper and garlic and we’re going to add some fresh parsley that’s been chopped to that melt that butter and it’ll be ready to apply to the corn so you don’t want to overcook the butter otherwise you would create brown butter
Which tastes fantastic but it’s not really what we’re looking for for corn so you just want to melt the butter so it’s time to glaze our ribs what we’re going to do is we’re going to take our glaze put it on the ribs and leave those ribs in the smoker for 5
Minutes to set the sauce because that’s what real Memphis style barbecue is you don’t want the sauce running off the ribs while you’re trying to eat Them these smell fantastic and they are so pretty I mean look at that gorgeous glaze on that beautiful mahogany coloration okay so this corn which only cooked for an hour in the husk we’re going to take our butter mixture and just slather the corn and you know the great thing about
Being the cook is you always get the first bite look at that perfect the ribs and corn that we’ve made today are so easy but it’s so delicious you can find all the seasoning in the grill that we use at your local Bass Pro Shop or Cabellas or you can shop online at
Bassproshops.com Monati