How to Make No Wrap Pork Ribs Recipe | Easy How-To Select, Trim, Remove Silverskin, Layer Seasonings

This demonstration shares easy & proven techniques for selecting type of cut, preparing, and smoking bbq spare, babyback, and St Louis style pork ribs. Learn as Chef\Pitmaster Shane Draper provides tips for selecting rib type, removing silver-skin, layering seasonings, smoking, and tending to mouth watering No Wrap Ribs from his Grilla Grills Pellet Grill. #grillagrills #recipe #howto

Hey Grilla family! Today we're going to talk about no-wrap ribs, give you the tips you need to make the easiest and tastiest ribs you've ever had with the least amount of effort. Ok, so let's start by talking about the different types of ribs that are available to you.

The first is the now-famous (thanks to a restaurant chain) baby back. We have our spare ribs which then get cut down into what's called Saint Louis style ribs. All I've got to do is silver skin these guys and that's really optional. It requires a spreading knife or a little butter knife. You kind of hold up the rib -- it's going to arch -- you're going to find the bone where it's arching. You can do this close to one side or the other. I like the middle; and right along that arch you're going to take your knife and you're going to work right in beside it. And once you get a little finger hole in there to keep working through till I get completely to one side.

So once you got them like this, it's time to set them aside and get them ready to to be seasoned. Okay so our next rib is a little more difficult: it's the almighty St. Louis spare rib or just spare rib. You've got this flap of skin right here and I just come along and fillet that that strip off okay. I just get rid of all the extra stuff that's just hanging there there's gonna be one bone in particular in this district of ribs that's gonna be a little longer and it's gonna pop up a little bit. Just set your knife right on it and just bear down through it okay. Just work it back and forth. You get through there and then come back and do the same thing we'll just muscle through... there we go. Snapped all the way through all right.

Now it's time to silver skin them but the process is the same. I'm just going to bend it just kind of wiggle work it underneath and just gently --don't go too fast -- and then just roll right through it. All right, now we have a beautiful competition set of ribs today. We're going to be using a mixture of our the Grilla AP Rub and the Grilla Beef Rub.

So how are you get the rub to stick? Well you don't have to use anything honestly but I like to use cooking oil. So I got a good coat of oil on, now I come back with what I call a light to medium coat of rub. And we're like I said we're going to alternate layers layer one AP layer, two beef. My advice is to set these aside for a good 20 minutes to let that rub really get in there before you put them on the grill. Set that grill at 250 to 275 and they're gonna take about, given the thickness these ribs, right about four hours. Open it up. I like to favor toward the middle.

Okay you're gonna hang out in there again for four hours roughly, we're gonna come in about once an hour (I like to spritz with a little bit of apple cider vinegar, and when I spritz it also gives me an excuse to re-season just a little bit). We're gonna hit it with the beef rub, wait an hour, spritz it, hit it with some AP rub, you get the idea. The rubs really break it down nicely -- he's been hitting them with the apple cider vinegar so we're gonna mist them one more time and we're gonna hit them with a little bit of AP and they'll be just about done in about another 45 minutes.

This is hands-down the easiest no-wrap rib recipe that gives you the most flavor I'll stand by that.

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