Frank The Tank
Category
🥇
SportsTranscript
00:00I'm membrane. Don't need that membrane.
00:05Membrane is not against the grain. Get off the membrane. There it is. There's that membrane.
00:13All right.
00:17Monja, monja, bon appetit. Let's eat. It's time for Tank's Cooks.
00:24It's time. It's time. It's time. It's time. All right. All right. All right. We're back. We're back. We're back. And, uh, Michael Whaley had contacted me on Twitter, says he wants me to make ribs again. And I should bake them this time. Well, that's exactly what I'm going to do with the recipe that he sent me.
00:49So let me open up this slab of ribs. This slab. Okay. Let me open up this slab of ribs. What the hell? I mean, is this the, this has got to be the strongest plastic ever. Look at this. The knife won't cut. There we go. Finally.
01:04All right. We got the slab of ribs open. Got some blood. Got to get, bring that blood out. All right. Got dry, block dry this in a second. But first we have to remove the membrane. I'm actually going to cut this end off. This end doesn't look too good.
01:25All right. So let's get this end cut off. Get this little cutting board out here. Nice little New Jersey cutting board.
01:41So let's cut off this end. I mean, this doesn't look good. Look at this. This doesn't, I mean, this is bruise, whatever. Looks like it's kind of like rank. So I'll chop off.
01:55That end over there. Rip, come on. Get a nice little knife.
02:25All right. All right. These chef Tony knives, they don't cut like they used to.
02:32All right. Let's try this again.
02:46Come on.
02:48What do you cut?
02:50This would be a better cutting tool. Let's see if this works better.
02:53Come on.
03:10There you go.
03:12All right.
03:15Now we got to cut off the membrane.
03:19Cut off this membrane.
03:20It might be insane to cut off the membrane.
03:24So let's cut off this membrane.
03:27And the membrane is right here.
03:29We got to get that peel off the membrane.
03:33You know, zombies, that's their favorite part of this is the membrane.
03:36They always go, membranes, membranes.
03:40Here it is.
03:41Let's go.
03:42Cut off this membrane.
03:44Rip off the membrane.
03:44Take off the membrane.
03:45Take off the membrane.
03:48Rip off the membrane.
03:50It's insane to rip off the membrane.
03:54Oh, there we go.
03:56Take off the membrane.
04:00There we go.
04:03It's peeling off quite nicely.
04:05Look at that.
04:05Look at that membrane.
04:06Bye-bye, membrane.
04:08Don't need that membrane.
04:10Membrane is not against the grain.
04:15Get off the membrane.
04:16There it is.
04:17There's that membrane.
04:18We got the membrane off the ribs.
04:21Give me a sec.
04:22Yeah.
04:22We're going to pat dry these ribs.
04:25Make sure they're nice and dry.
04:28Yes, indeed.
04:29Get this out of the way.
04:31Now we're going to put in our dry spices.
04:35Now we've got the oven preheated to 425.
04:44We got the oven preheated to 425, and now we're going to do our dry.
04:49And we're going to cook it for an hour on dry ingredients.
04:53So what we're going to do is we're going to take some of the dry ingredients and pour it all over this.
05:00All over this.
05:01Get some accent.
05:04Accent.
05:05Lots and lots of accent.
05:07Accent on the ribs.
05:10Then we'll put on some paprika.
05:12Pa-pa-pa-pa-paprika.
05:13Pa-pa-pa-pa-pa-pa-pa-pa-pa-pa.
05:16Pa-pa-preka.
05:18Pa-pa-preka.
05:20Of course, we'll put on some garlic powder.
05:24Garlic powder.
05:26Don't take an hour.
05:28It's garlic powder.
05:29Lemon pepper.
05:31Lamb and pepper.
05:33Lamb and pepper.
05:35Lamb and pepper on our ribs.
05:37Lamb and pepper.
05:39Lamb and pepper.
05:41Lamb and pepper.
05:42Put it on the ribs.
05:44Now we've got this specialty barbecue seasoning.
05:48Now we're really going to shake this on and shake this all around.
05:55Like really put this on.
05:57Like cover it really up.
05:58There it is.
05:59Look at that.
05:59Look at that.
06:00Look at that.
06:00Look at that.
06:01Now we'll drag it in.
06:02Steam it in.
06:04Squeeze it in.
06:05Rub it in.
06:07Rub it in.
06:08Rub it in.
06:09Rub it in.
06:09All around.
06:10There it is.
06:11There it is.
06:12All right.
06:12Got that little nice little.
06:14There it is.
06:16All right.
06:16We're going to guide our cooking with our nice little cooking probe.
06:23So we're going to stick this in.
06:27All right.
06:28And we're going to stick it into the fattest part of the rib, which is right here between
06:32these ribs.
06:37All right.
06:39Now we just...
06:46Now we put this into the oven.
06:50Like this.
06:51For about an hour at 425.
06:55We'll put it in the middle rack.
06:57There it is.
06:58Right in the middle of the oven.
07:00Alexa, set timer for 60 minutes.
07:04All right.
07:05We've been cooking for an hour.
07:06Oh, look at that smoke.
07:09And now we go to our second part of our cook.
07:12We have to lower the temperature now to 325 and put on the barbecue.
07:16All right.
07:16So let's take this out of the oven.
07:19Da-da-da.
07:21Da-da-da.
07:23All right.
07:31Take out the meat probe.
07:34I think we've reached the heat we want to reach.
07:36Da-da-da.
07:38All right.
07:41So there we go.
07:42We're going to make this quite saucy.
07:45First we'll reduce the temperature of the oven to 325.
07:49All right.
07:54So we're going to make this quite saucy.
07:57So let's throw on our barbecue sauce.
08:01La-la-la-la-la-la-la-la.
08:03Barbecue sauce.
08:05Barbecue sauce.
08:08We're going to make it saucy.
08:10And we're going to cook this an additional, it says an hour, but I think we'll do better
08:15within 45 minutes.
08:17So I'm going to cook this an additional 45 minutes at 325 with the sauce on.
08:23Hopefully we don't char it up.
08:29All right.
08:30So let's put this right back into the oven.
08:32Alexa, set a timer for 45 minutes.
08:41All righty.
08:42It's time to take it out of the oven.
08:44Let's see how these ribs look.
08:47It's going to take about 15 minutes of it resting before we can actually plate the meal.
08:53But let's see how they look.
08:56Oh, God.
08:57Steam in my face.
08:58Look at that.
08:59My glasses are steamed.
09:01Oh, but here we go.
09:03Here's our ribs.
09:04Because they've torn up.
09:07So we'll see how they came out.
09:09And, uh, 15 minutes.
09:12So, Alexa, set a timer for 15 minutes.
09:16All right.
09:17Let's see how these ribs came out.
09:18It's just about time to plate the meal.
09:20So let's get these ribs and put them up on a cutting board.
09:24Oh, this is still hot, hot, hot, hot, hot, hot, hot, hot, hot.
09:27Shouldn't have changed.
09:27Step it out.
09:28The ham and hot dogs.
09:30Ha, ha, ha, ha, ha, ha, ha, ha, ha.
09:33All right.
09:35Well, here we go.
09:36This is our ribs.
09:38Ribs.
09:40Ribs.
09:42All right.
09:42Now that our ribs are done, let's cut them up a little bit.
09:45Cut them into, like, little slabs for ribs.
09:48There we go.
09:50Here we go.
09:51Look at that.
09:51Look at that.
09:52Look at that.
09:52Nice.
09:53Tender.
09:53Look at that.
09:54Mmm.
09:55Look at that.
09:56Remember how?
09:56Look at that.
09:57Like, it's going through butter.
09:58Look at that.
09:58Ooh.
09:59Whee.
09:59Look at that.
10:01Yes, indeed.
10:03And there's our ribs.
10:06Perfect.
10:08Right.
10:08Here is our ribs.
10:09Cut off about four pieces so far.
10:13Of course, you know, if you want more, you can have more.
10:15But there we go.
10:16Because it's time to plate the meal.
10:19Time to plate the meal.
10:22Got a little plate.
10:24Put a little bit of potatoes on here.
10:27Time to plate the meal.
10:30Put it right on the plate.
10:32Mmm.
10:33That, that, the bone.
10:35Fell out the bone.
10:36Look at that.
10:37There's the bone.
10:38Time to plate the meal.
10:42Time to plate the meal.
10:47All right.
10:47Let's get a little more barbecue sauce on here.
10:50Guess who you liked it saucy?
10:52You know, it's the only, I guess it's the only thing that's acceptable for me is I do like barbecue sauce.
10:59Of course, you know, I like my orange soda.
11:03With ribs.
11:06And there we go.
11:07Nice little rib.
11:09Mmm.
11:14Terrific.
11:16Thank you, Michael Whaley, for the baked ribs recipe.
11:22If you want to send me a recipe, njtank99 at gmail.com.
11:28You never know what I'm going to cook when you send me.
11:31If I like it, I'll cook it.
11:33Eventually.
11:34So, mancha mancha.
11:35Bon appetit.
11:37Let's eat.