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<!DOCTYPE html><html lang="en"><head><meta charset="utf-8"><meta name="viewport" content="width=device-width,initial-scale=1,maximum-scale=1,user-scalable=no,shrink-to-fit=no"><title>Tank Cooks Rib Redemption</title><link rel="stylesheet" type="text/css" href="https://htlbid.com/v3/app.barstoolsports.com/htlbid.css"><script async src="https://htlbid.com/v3/app.barstoolsports.com/htlbid.js"></script><script>window.htlbid=window.htlbid||{},htlbid.cmd=htlbid.cmd||[],htlbid.cmd.push((function(){htlbid.setTargeting("pagetype","blog"),htlbid.setTargeting("authorId","63331"),htlbid.setTargeting("tags",["ribs","grill","babrbque","redemption","stu-feiner","babyback-ribs"]),htlbid.setTargeting("Verity_keywords",["rib redemption.mp4","corner grill","minute","hour","time","tank","thing","fuck","manja bone","cope","degree","brown sugar","truth","pepper","spice rub"]),htlbid.setTargeting("Verity_IABv2",["210","214","215","216","217"]),htlbid.setTargeting("Verity_IABv3",["210","216","215","217","214"]),htlbid.setTargeting("Verity_positive","0.12"),htlbid.setTargeting("Verity_neutral","0.82"),htlbid.setTargeting("Verity_negative","0.05"),htlbid.setTargeting("Verity_GGT5_conf","VERY_HIGH"),htlbid.setTargeting("Verity_GGT5_risk","HIGH"),htlbid.setTargeting("Verity_GGT1_conf","HIGH"),htlbid.setTargeting("Verity_GGT1_risk","MEDIUM"),htlbid.setTargeting("is_testing","no"),htlbid.layout()}))</script><script>var googletag = googletag || {};
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          googletag.pubads().set('page_url', https://www.barstoolsports.com/video/3470828/tank-cooks-rib-redemption);
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      <script>
        pbjs.setConfig({ pageUrl: https://www.barstoolsports.com/video/3470828/tank-cooks-rib-redemption });</script><script src="https://d9rde3y35j061.cloudfront.net/script.js"></script><script src="https://iframely.barstoolsports.com/embed.js" async></script><style>.union__content{font-family:-apple-system,HelveticaNeue,Roboto,sans-serif;font-weight:400;font-size:18px;color:#5a5b5d;word-wrap:break-word;box-sizing:border-box;padding:0 5px 32px 5px}.union__content p{padding:0;margin:16px 0 0 0}.union__content img{display:block;width:100%!important;height:auto;margin:16px 0 0 0}.union__content video{display:block!important;width:100%!important;height:auto;margin:16px 0 0 0}.union__content .articleAd{text-align:center;margin:16px 0 0 0;background-color:#f5f5f5}.union__content .htlad__container{display:inline-block}.union__content p a{color:#377dc4}.union__content .oembed__wrapper{margin:16px 0 0 0}.union__content blockquote:not(.twitter-video){display:block;margin:16px 0 0 0;padding:4px 12px;border-left:4px solid #77889a;font-style:italic;background:#f0f4f8;text-align:left;border-radius:0 6px 6px 0}.union__content blockquote:not(.twitter-video) p{font-style:italic}.union__content blockquote,q{quotes:none}.union__content iframe{max-width:100%}.union__content .bs-image-hidden{display:none}.union__content div.hq-image{width:fit-content;margin:0 auto}.union__content span.image-attribution,.union__content span.image-attribution a{color:#757575;font-size:12px;font-style:italic;letter-spacing:.1px;line-height:14px;text-decoration:none;padding:0;margin:0}.union__content .bs-videoPlayer .bs-videoPlayer__container,.union__content video-js,.wp-video{width:100%!important;height:0!important;position:relative;padding-bottom:56.25%;overflow:hidden;margin:16px 0 0 0}.wp-video video{width:100%!important;height:100%!important}.hq-image video{width:100%!important;height:100%!important}.union__content .bs-videoPlayer__container>iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:none}@media (prefers-color-scheme:dark){.union__content,body,html{background:#1c1c1c;color:#f1f1f1}.union__content blockquote:not(.twitter-video){border-left:4px solid #367dc4;background:#272c35}}</style><script>window.addEventListener("applicationDidBecomeActive",(()=>{document.querySelectorAll(".hq-image video[autoplay]").forEach((e=>e.play()))}))</script></head><body class="union__content"><p>Video shot by Matthew Jenks </p><p>Edited by Paul Conley </p><p>1-year ago, The Great Rib Disaster</p><div class="oembed__wrapper"><div class="iframely-embed" style="max-width:550px"><div class="iframely-responsive" style="padding-bottom:100%"><a data-iframely-url="https://iframely.barstoolsports.com/gzfDH0f?_showcaption=true" href="https://www.youtube.com/watch?v=VaP9w6x9v-8&utm_source=barstoolsports&utm_medium=referral&utm_content=blog&utm_term=63331_0_tank-cooks-rib-redemption&utm_campaign=barstoolsports_referral_blog_63331_0_tank-cooks-rib-redemption"></a></div></div></div><p>Apply seasoning and a dry rub to the ribs and place them in a cooking tray. Cook on indirect heat for 2 hours at 300 degrees. After 2 hours, increase heat to 375, apply bar-b-gue sauce, and place on direct heat for 20 minutes. Check every five minutes and reapply the sauce if needed. For the final 10 minutes, turn off the heat if using a gas grill and cook with residual heat, checking every 5 minutes.</p></body></html>

<p>Video shot by Matthew Jenks </p><p>Edited by Paul Conley </p><p>1-year ago, The Great Rib Disaster</p><div class="oembed__wrapper"><div class="iframely-embed" style="max-width:550px"><div class="iframely-responsive" style="padding-bottom:100%"><a data-iframely-url="https://iframely.barstoolsports.com/gzfDH0f?_showcaption=true" href="https://www.youtube.com/watch?v=VaP9w6x9v-8&utm_source=barstoolsports&utm_medium=referral&utm_content=blog&utm_term=63331_0_tank-cooks-rib-redemption&utm_campaign=barstoolsports_referral_blog_63331_0_tank-cooks-rib-redemption"></a></div></div></div><p>Apply seasoning and a dry rub to the ribs and place them in a cooking tray. Cook on indirect heat for 2 hours at 300 degrees. After 2 hours, increase heat to 375, apply bar-b-gue sauce, and place on direct heat for 20 minutes. Check every five minutes and reapply the sauce if needed. For the final 10 minutes, turn off the heat if using a gas grill and cook with residual heat, checking every 5 minutes.</p>

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