Michael HedrickMike Hedrick was born on the banks of the New River on the North Carolina Coast. He grew up on BBQ and Pulled Pork was some of his first solid food. After years of growing up as a country boy camping and cooking Mike began Grilling and Barbecuing. After years of cooking for family and friend Mike began his ongoing passion to make the best barbecue in the world. In his first season on the National Barbecue Competition Circuit Mike's Pit Pirate BBQ Team had an amazing Three Top 10's and a 3rd Place Overall Pork at the National Capital Barbecue Battle on Pennsylvania Ave., Washington DC. Mike is now the proud Owner/Chef of Pit Pirate BBQ and does Catering from 50 to 500 and also Concession Sales and is currently looking for a Restaurant location. Knowing that serving is more than food Mike organized "Operation BBQ for Our Troops: Walter Reed and collected up donations and and got other BBQ Teams to come and feed 500 of the wounded Soldiers and their Caregivers. When asked by the Assistant Secretary of Defense Health Affairs why he would go to such efforts Mike said “That sir. Seeing the smiles on their faces…the lord says to go and serve, and BBQ is just what I do.”
Mike Hedrick: Hey guys, Mike Hedrick, Pit Pirate Barbeque. Right now we are still working on award winning Carolina bbq and now we got to the part everybody likes. Everybody likes some ribs, everybody likes some baby back ribs. Baby back is going to be different than your spare rib.
It's going to be your spare rib cut down to a thinner portion. It's a great rib, it's very even. A lot of meat on there and it's easy to get cut up. But, the one thing the baby back rib has on there that you don't want, that thin membrane on there, that membrane can't taste very good.
Easiest way to get that off of there is use the butter knife. What you are going to do with that butter knife is you are you are going to kind of peel it right up under, up under that skin, right in between where the bone and you kind of see where I got that, I am going to show you. Right in between the bone and the earlier membrane in there, and you are going to peel that up until you get it going.
It's a little bit slippery, so lot of people would come up with the idea of using your paper towel to get a nice a grip on there and look at that, look how easy that whole membrane just comes right up off of there. Trust me, you don't want to be eating none of that, right there, you don't want none of that.
So, now that we've got that off, rib is little bit different. You don't have to put in a like a mustard or your worchestershire on there. I'd like to go ahead and just some of the dry rub on, now that we have that membrane off, that dry rub can get right into that back of that rib and do what it's going to do back in there.
That dry rub is going to get all over the top of the front of that rib and add a bunch of that Carolina love in there we made this rub with some love so you know it's going to be good guys. We are going to go ahead and put this out in the cooker.
People talk about the 3-2-1 or the Fee-fi-fo-fum different method of making your ribs. The 3-2-1 methods of ribs, we are going to roll them in about 240 degrees. The 3-2-1 is three hours with just the rib right inside the cooker. Their idea is to do two hours raft up and then on that third of that one, then you are going to open it up and put some sauce in there. I kind of modify that lot. I am not a real big fan of foil; I think it's a Texas crutch.
So, I like to put it on out there and then I don't actually fold it up I just put a like a little pup tan or whatever and that keeps it going. So, we are going to go ahead and get this rib, that pork butt we are going to get that brisket out here on the cooker and after that we are going to make some coleslaw for our Carolina bbq. So, here we go guys.