In the tradition of brats and chili, I want to capture a few great rib recipes. I would love to be able to make great ribs, but I have no idea what works and what doesn't. Help!
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2 hours in a smoker, and 6 hours in the oven at 250 degrees. What ever sauce turns you on.
Country-style pork ribs are a favorite in my house! I prefer to grill them (heck, I prefer to grill everything!)
I stick to various rubs and seasonings to bring out the flavor. I prefer to add BBQ as a side when served for dipping.
Some of the various rubs I like using are John Henry's Texas Pig Rub or Jalepino Rub (available online at http://www.johnhenrysfoodproducts.com). This stuff is awesome on pork and chicken, even seafood.
I also like to get seasonings and rubs from a small store in St Charles (in the St Louis area) call Figero's International Foods. They sell coffees and teas in the front room, but in the back 3 rooms it is wall-to-wall hot sauces, salsas, BBQs, and seasonings. For pork ribs, I love to use Big Bubba Rubba's Jamaican Jerk Rub*, Chipolte Rub*, or Cajun Piquant Rub; all of which I get from Figero's. (*=darn hot, but oh so savory! We had some guests over once for grilled ribs - they weren't used to the spiciness! It was funny - "it burns, but I can't stop eating it!")
We get down to St Charles 2-3 times a year to visit friends from the area, every time we go we are certain to stop by Figeros to stock up! Just so happens we're going down that way this coming Friday...
I stick to various rubs and seasonings to bring out the flavor. I prefer to add BBQ as a side when served for dipping.
Some of the various rubs I like using are John Henry's Texas Pig Rub or Jalepino Rub (available online at http://www.johnhenrysfoodproducts.com). This stuff is awesome on pork and chicken, even seafood.
I also like to get seasonings and rubs from a small store in St Charles (in the St Louis area) call Figero's International Foods. They sell coffees and teas in the front room, but in the back 3 rooms it is wall-to-wall hot sauces, salsas, BBQs, and seasonings. For pork ribs, I love to use Big Bubba Rubba's Jamaican Jerk Rub*, Chipolte Rub*, or Cajun Piquant Rub; all of which I get from Figero's. (*=darn hot, but oh so savory! We had some guests over once for grilled ribs - they weren't used to the spiciness! It was funny - "it burns, but I can't stop eating it!")
We get down to St Charles 2-3 times a year to visit friends from the area, every time we go we are certain to stop by Figeros to stock up! Just so happens we're going down that way this coming Friday...
Back to the recipe. Arrange the coals so they are off to one side (indirect), then put some tin foil, spray a little pam on it, then add the meat. Start by adding a generous coating of barbeque sause in whatever flavor you like and continue to add more every 45 minutes to hour. My favorite sause is Famous Dave's, but use whatever you like. Add a little charcoal every 1 1/2 hours and possibly a little more smoking wood. Try them after a few hours. I generally give them 2 1/2 to 3 hours real low and slow. I just made some hickory-smoked ribs yesterday for my daughters birthday party and plan on having a few left overs for a snack during the game today.
Did I mention they were easy to make??
Scoop--I love ribs and have experimented with a number of ways to make them and still continually try new things such as trying new/different sauces and cooking techniques. Here is a quick and fast basic recipe that I came up with that I really like:
Preheat oven to 350.
Prepare ribs by sprinkling both sides liberally with chili powder and black pepper.
Mix up Sauce:
1 Cup Open Pit Chargrill Sauce
1/2 Cup Open Pit Original Sauce
Worchestire sauce to taste (About 3-4 dashes)
Balsamic Vinegar to taste (Couple of tablespoons)
2-3 Tablespoons of The Huber's Family Red Raspberry Spread (Other brands or types of spread/jelly can be substituted.)
Adjust quantities of sauce components proportionately for amount of ribs preparing.
These ribs have a sweet flavor with a hint of a spicy finish. For spicier finish to the sauce use more Open Pit Original Sauce and less Chargrill. Can also experiment with adding Sweet/Sour sauce, different types of vinegar or sauces or by adding some hot sauce.
Brown/Sear ribs on grill. (Gas grill is fine. Can also be done on stove top if utilizing country style ribs and don't have grill handy.)
Place browned ribs in aluminum foil lined pan. (Ease of cleanup.) Pour about 2/3 of sauce over ribs. Cover with foil. Bake 35-40 minutes. Remove foil cover. Turn Ribs. Cover with remaing sauce. Bake additional 20-25 minutes for one hour total baking. Start of prep time to finish only about an hour and 20 minutes.
If you have more time, the longer the ribs can bake the better. If you have the time you can bake at 300 or 350 for 2-3 hours. Once you uncover and sauce for the last time you generally don't want to go for more than 30 minutes at 350 or 40 minutes at 300 or your sauce can begin to burn.
Preheat oven to 350.
Prepare ribs by sprinkling both sides liberally with chili powder and black pepper.
Mix up Sauce:
1 Cup Open Pit Chargrill Sauce
1/2 Cup Open Pit Original Sauce
Worchestire sauce to taste (About 3-4 dashes)
Balsamic Vinegar to taste (Couple of tablespoons)
2-3 Tablespoons of The Huber's Family Red Raspberry Spread (Other brands or types of spread/jelly can be substituted.)
Adjust quantities of sauce components proportionately for amount of ribs preparing.
These ribs have a sweet flavor with a hint of a spicy finish. For spicier finish to the sauce use more Open Pit Original Sauce and less Chargrill. Can also experiment with adding Sweet/Sour sauce, different types of vinegar or sauces or by adding some hot sauce.
Brown/Sear ribs on grill. (Gas grill is fine. Can also be done on stove top if utilizing country style ribs and don't have grill handy.)
Place browned ribs in aluminum foil lined pan. (Ease of cleanup.) Pour about 2/3 of sauce over ribs. Cover with foil. Bake 35-40 minutes. Remove foil cover. Turn Ribs. Cover with remaing sauce. Bake additional 20-25 minutes for one hour total baking. Start of prep time to finish only about an hour and 20 minutes.
If you have more time, the longer the ribs can bake the better. If you have the time you can bake at 300 or 350 for 2-3 hours. Once you uncover and sauce for the last time you generally don't want to go for more than 30 minutes at 350 or 40 minutes at 300 or your sauce can begin to burn.
Low and slow, baby!! 250 tops. 6 hours or so. Actually, I've had good luck with crock pot ribs. 
I agree Lovepack, but that is more of a commitment than most people can/will make.
Usenet (now Google Groups) has a great group for this.
http://groups.google.com/group/alt.food.barbecue
Can't beat low and slow, baby. 5 hours in a smoker at 250 for baby backs, 6 hours for spares. Yum.
http://groups.google.com/group/alt.food.barbecue
Can't beat low and slow, baby. 5 hours in a smoker at 250 for baby backs, 6 hours for spares. Yum.
quote:Originally posted by scoop:
In the tradition of brats and chili, I want to capture a few great rib recipes. I would love to be able to make great ribs, but I have no idea what works and what doesn't. Help!
What are you using, a grill or the oven?
Take about 4lbs of pork ribs, you can brown them in a skillet or not, put them in a slow cooker/crock pot, pour a bottle of Hunts Original or Honey BBQ Sauce on them and cook on low all day. Very easy and very tasty. The meat will just fall off the bones but you still get the pleasure of sucking the great flavor off the bones too.
I agree with the pre-boiling them ... after you do that, you can bake, crock-pot or grill on the BBQ'ing sauce.
quote:Originally posted by packmaniac:
I agree with the pre-boiling them ... after you do that, you can bake, crock-pot or grill on the BBQ'ing sauce.
BOO!!!!!!!!!!!! 15 yard penalty, intential infliction of poor meat preperation.
All you get when you boil meat is bland meat. Now if you don't have any taste buds, or you really want to taste only BBQ sauce, or your background is mostly British, you can boil your meat.
But if you want a truly mouth-watering experience that will have friends & family bragging about your achivements for years to come, you will apply a dry rub and let sit overnight in your fridge. Then you SLOW COOK on a smoker or off-set grill for 6 hours.
Hell, 6 hours is not a commitment; it's an investment in your future. And all the fun you can be having while those little meat bombs are soaking in all that goodness. Hell, all you have to do with an off-set is to add about a dozen new coals an hour to keep the temp nice and even. Low temps over a long time will produce great results. And think of all that beer you can drink beforehand......
and as an aside, all those of you who put catsup on your brats; I can only say one thing. ya'all are full of it.
I chef'ed for 5 years. Here is what I do when I want easy babyback ribs.
Rub them with a dry rub - (go online for a recipe - mostly salt pepper, chile, cumin, brown sugar.....)
Place them in a disposable tin tray and cover with foil. Put in the oven at the lowest setting you have as early in the morning as you can. Check them after three hours - look for the meat at the end of the bones to start shrinking back towards the center. I like about a half inch or so. Take 'em out and let them cool.
When you want to eat, start the grill and finish them on a medium fire with sauce if you want. I like them dry.
Rub them with a dry rub - (go online for a recipe - mostly salt pepper, chile, cumin, brown sugar.....)
Place them in a disposable tin tray and cover with foil. Put in the oven at the lowest setting you have as early in the morning as you can. Check them after three hours - look for the meat at the end of the bones to start shrinking back towards the center. I like about a half inch or so. Take 'em out and let them cool.
When you want to eat, start the grill and finish them on a medium fire with sauce if you want. I like them dry.
I detest boiled ribs. Marinate the ribs in marinade of choice. whether it is a dry rub or liquid marinade. For at least one hour. Put on indirect heat or low heat on a grill and cook until done 1-2 hours. Add you bbq sauceyeh just before removing from the grill.
Do a Google search for BBQ ribs and plan on spending a day or two reading all the different ways to do them.
Different areas of the country have different ways to do ribs try them and pick the one you like best. More ways to make ribs then there is to make brats.
Do a Google search for BBQ ribs and plan on spending a day or two reading all the different ways to do them.
You could have Hawkeye order some from Adam's ribs in Chicago.
As I said in my post there are many ways to do them these zre just two
Memphis Style BBQ Ribs
3 pounds baby back ribs
2 teaspoons salt
2 teaspoons pepper coarsely crushed
apple juice for basting
1 cup red wine vinegar
2 cups onion chopped
2 cloves garlic minced
1/4 cup mustard
1/2 cup brown sugar packed
1/2 teaspoon Louisiana hot sauce
2 cups ketchup
2 lemons thinly sliced
Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger can be work under rack membrane, loosening enough to get firm grip, try a paper towel to hold membrane. Then peel membrane off rack. With knife scrape any fat away from bone. Sprinkle ribs on both sides with even, light coat of salt and pepper.
Place ribs, bone side down, on grill. Grill over low fire for 1 1/2 hours, turning every 15 to 20 minutes. Baste with apple juice at every turn during the first half of cooking period, either by brushing on or simply spraying apple juice from spray bottle.
If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender and blend till smooth. Place in saucepan and add ketchup. Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period. Be careful not to burn ribs. Serve remaining sauce on side.
Southern style BBQ ribs
4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt
Directions:
1) Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
2) In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
3) Preheat grill for medium heat.
4) Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
Memphis Style BBQ Ribs
3 pounds baby back ribs
2 teaspoons salt
2 teaspoons pepper coarsely crushed
apple juice for basting
1 cup red wine vinegar
2 cups onion chopped
2 cloves garlic minced
1/4 cup mustard
1/2 cup brown sugar packed
1/2 teaspoon Louisiana hot sauce
2 cups ketchup
2 lemons thinly sliced
Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger can be work under rack membrane, loosening enough to get firm grip, try a paper towel to hold membrane. Then peel membrane off rack. With knife scrape any fat away from bone. Sprinkle ribs on both sides with even, light coat of salt and pepper.
Place ribs, bone side down, on grill. Grill over low fire for 1 1/2 hours, turning every 15 to 20 minutes. Baste with apple juice at every turn during the first half of cooking period, either by brushing on or simply spraying apple juice from spray bottle.
If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender and blend till smooth. Place in saucepan and add ketchup. Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period. Be careful not to burn ribs. Serve remaining sauce on side.
Southern style BBQ ribs
4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt
Directions:
1) Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
2) In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
3) Preheat grill for medium heat.
4) Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
Most important point is to cook them slowly, unless you want beef jerky.
quote:BOO!!!!!!!!!!!! 15 yard penalty, intential infliction of poor meat preperation.
All you get when you boil meat is bland meat. Now if you don't have any taste buds, or you really want to taste only BBQ sauce, or your background is mostly British, you can boil your meat.
Boiled ribs are EVIL!!!!!!!!!!!!! I know it's tough to tear the meat off with your teeth, but the taste is GREAT. the fat needs to mingle with the meat in the cooking process, or fuel the flames. Either way, DON'T BOIL YOUR RIBS!!!!!!!!!!!
I use a dry rub seasoning, and then I cook them low and slow with a light coating of BBQ sauce for about 4-6 hours. I apply light coats of sauce every 1/2 hour or so.
Then I either slap them on the grill or broil them with heavier sauce for about 20 minutes.
Then I either slap them on the grill or broil them with heavier sauce for about 20 minutes.
For some people, ribs are matter of religion, a passionate topic. This thread could get locked! 
I'm from the low and slow school (of rib cooking that is; others may think otherwise
) , typically using a Weber kettle, using hardwood charcoal and some soaked wood chips for additional flavor (hickory, apple, and maple are favorites). 2 to 4 hours over a low heat (250-300), use a rub before hand ( Penzey's of Brookfield, WI has some good ones; I'm partial to the Galena St. rub). Sometimes I sauce; sometimes I don't.
But one thing for sure...I WILL NEVER BOIL RIBS!!!! Ribs need the fat for flavor and self-basting, and boiling them strips near all the fat away. Boiling ribs...BLASPHEMY!!
I'm from the low and slow school (of rib cooking that is; others may think otherwise
) , typically using a Weber kettle, using hardwood charcoal and some soaked wood chips for additional flavor (hickory, apple, and maple are favorites). 2 to 4 hours over a low heat (250-300), use a rub before hand ( Penzey's of Brookfield, WI has some good ones; I'm partial to the Galena St. rub). Sometimes I sauce; sometimes I don't.But one thing for sure...I WILL NEVER BOIL RIBS!!!! Ribs need the fat for flavor and self-basting, and boiling them strips near all the fat away. Boiling ribs...BLASPHEMY!!
quote:Originally posted by Wisconsin Johnson:
For some people, ribs are matter of religion, a passionate topic. This thread could get locked!
I'm from the low and slow school (of rib cooking that is; others may think otherwise
But one thing for sure...I WILL NEVER BOIL RIBS!!!! Ribs need the fat for flavor and self-basting, and boiling them strips near all the fat away. Boiling ribs...BLASPHEMY!!
I agree 100% This baby back is headed for the lock
Boiled ribs
Ok, enough!!!! Being a KC native, Im born and raised BBQ. And boiling, broiling, baking, and crock potting ribs is one of the worst sins against meat-kind i have ever heard.
Get yourself a smoker. (Oklahoma Joe's probobly has the best and most imitated model, but any smoker will be better than no smoker.) Everyone is going the right direction with the dry rub...and make sure you trim the fat, its easier before than after. Get the heat up on the smoker early cuz in order to do it right it takes awile. Low and slow is a great stratagy. Use a good wood like hickory (you can pick it up in wood chips or pellets) for flavor, but get your main heat from charcoal, its more constant. Don't rush it and dont open your smoker more than four times during cooking, it will let all your heat out....you wouldn't believe how much that will set you back. You want a little higher heat than in an oven...being that you have alot more area to heat and loose heat in. And plan on several hours, the colder the weather the harder it is to keep it up (temperature i mean) and wind is an enemy too. But weather cooperating and with patience, the smoke will give you a beautiful crispy outside with tender juicy ribs falling off the bone.
Get yourself a smoker. (Oklahoma Joe's probobly has the best and most imitated model, but any smoker will be better than no smoker.) Everyone is going the right direction with the dry rub...and make sure you trim the fat, its easier before than after. Get the heat up on the smoker early cuz in order to do it right it takes awile. Low and slow is a great stratagy. Use a good wood like hickory (you can pick it up in wood chips or pellets) for flavor, but get your main heat from charcoal, its more constant. Don't rush it and dont open your smoker more than four times during cooking, it will let all your heat out....you wouldn't believe how much that will set you back. You want a little higher heat than in an oven...being that you have alot more area to heat and loose heat in. And plan on several hours, the colder the weather the harder it is to keep it up (temperature i mean) and wind is an enemy too. But weather cooperating and with patience, the smoke will give you a beautiful crispy outside with tender juicy ribs falling off the bone.
Good call on the Penzy's thing. The Spice House in downtown Milwaukee is in the same family too. I'm not so sure about trimming fat, as this is the gold of the gods. Pulling or scoring the membrane is good though.
Emeril wraps them tightly with plastic wrap, then foil for oven cooking. I've seen this a few times. Rub them over night, put them in at 250 early in the day, and you'll be rewarded by dinner time.
Emeril wraps them tightly with plastic wrap, then foil for oven cooking. I've seen this a few times. Rub them over night, put them in at 250 early in the day, and you'll be rewarded by dinner time.
Ok.. then...I will match my "pre-boiled" Country-Style ribs with any of ya's...
and I mean you need to get quality ribs...not the plastic wrapped stuff outta the meat counter at Whooper-Dooper-Walmart.
and I mean you need to get quality ribs...not the plastic wrapped stuff outta the meat counter at Whooper-Dooper-Walmart.
OK, I would normally never bother to post in a thread like this, but since it will pi$$ off so many of you purists:
1.)Cut baby back ribs into twos and threes.
2.)Simmer in Orange Crush for an hour and a half.
3.)Grill 5 min a side, or just enough to caramelize your favorite BBQ sauce.
THAT'S IT!
Incredibly easy. You can pay attention to the company. Melt in your mouth and absolutely delicious. Even you purists should try this. I like traditional long smoked ribs, but this is a whole different animal. Variety is good. I like the fact that most of the fat is gone.
It's obvious to most that there are hundreds of ways to make chicken. Open your li'l minds. Lots of good ways to make ribs.
1.)Cut baby back ribs into twos and threes.
2.)Simmer in Orange Crush for an hour and a half.
3.)Grill 5 min a side, or just enough to caramelize your favorite BBQ sauce.
THAT'S IT!
Incredibly easy. You can pay attention to the company. Melt in your mouth and absolutely delicious. Even you purists should try this. I like traditional long smoked ribs, but this is a whole different animal. Variety is good. I like the fact that most of the fat is gone.
It's obvious to most that there are hundreds of ways to make chicken. Open your li'l minds. Lots of good ways to make ribs.
quote:Originally posted by Lazyboy:
OK, I would normally never bother to post in a thread like this, but since it will pi$$ off so many of you purists:
1.)Cut baby back ribs into twos and threes.
2.)Simmer in Orange Crush for an hour and a half.
3.)Grill 5 min a side, or just enough to caramelize your favorite BBQ sauce.
THAT'S IT!
Incredibly easy. You can pay attention to the company. Melt in your mouth and absolutely delicious. Even you purists should try this. I like traditional long smoked ribs, but this is a whole different animal. Variety is good. I like the fact that most of the fat is gone.
It's obvious to most that there are hundreds of ways to make chicken. Open your li'l minds. Lots of good ways to make ribs.
I consider myself a purist, but that sounds pretty good. Im not going to pretend to know how to make baby back ribs...not my specialty. In my opinion thats the part that needs to be cooked in a more grill type fasion. My post was for spare ribs...I dont see throwing those on a grill, or boiling them, or what not. Two completely diffrent pieces of meat that need to be treated that way.
1. Gotta be pork ribs.
2. Marinade with a good dry rub. Deadhead, I live in St. Charles and have never heard of the place you mention. I'm guessing it's down on Main Street, or do you know? I go with an Emeril Lagasse Southwest rub. I also soak in apple cider vinegar a bit, but it can't be for too long.
3. If you don't have a smoker, use a Weber kettle. Take about five sheets (need it that thick because of the heat) of thick tin foil and make a drip tray, just wide enough to be below the ribs, bending both sides up like a half pipe in the middle of the kettle, leaving both sides open for charcoal. When you grill do this on the Weber, pour a can of beer in the drip tray.
4. Whether it's the Weber or a smoker, get some apple wood if you can. Soak it in a bucket for a while, and sprinkle on the hot charcoal every hour or so.
5. If you're doing a slab or more on the Weber, consider stacking them. Every hour or so, rotate them. They cook with the heat, smoke of the Weber without cooking too fast. Every time you rotate, baste with the apple cider vinegar. If you just do one level, baste that every half hour or so.
6. It needs to take 3 hours or so, minimum. Only at the very end, with about half an hour left, baste it with sauce. If you are stacking them, make it an hour, rotating the meat once so it has a chance to carmelize. Then when serving, I use a little of the rub for seasoning and put some sauce out for dipping. I'm more into the Memphis dry rib thing.
7. If you like soaking wet ribs instead, skip #6 and get them into a covered pan soaked with sauce for the last hour or more.
If you want to do them quick, I hate boiling them but found a great way to do that, if you have to.
Get some shrimp boil, (Zatarins?) is one of the best. Boil the ribs in that for a short time before putting on the grill. While I'm not a fan of par-boiling ribs, those spices really get soaked up in the meat and give it much more flavoring than just boiling it.
I guess you can tell by now that BBQ ribs is a passion for me.
2. Marinade with a good dry rub. Deadhead, I live in St. Charles and have never heard of the place you mention. I'm guessing it's down on Main Street, or do you know? I go with an Emeril Lagasse Southwest rub. I also soak in apple cider vinegar a bit, but it can't be for too long.
3. If you don't have a smoker, use a Weber kettle. Take about five sheets (need it that thick because of the heat) of thick tin foil and make a drip tray, just wide enough to be below the ribs, bending both sides up like a half pipe in the middle of the kettle, leaving both sides open for charcoal. When you grill do this on the Weber, pour a can of beer in the drip tray.
4. Whether it's the Weber or a smoker, get some apple wood if you can. Soak it in a bucket for a while, and sprinkle on the hot charcoal every hour or so.
5. If you're doing a slab or more on the Weber, consider stacking them. Every hour or so, rotate them. They cook with the heat, smoke of the Weber without cooking too fast. Every time you rotate, baste with the apple cider vinegar. If you just do one level, baste that every half hour or so.
6. It needs to take 3 hours or so, minimum. Only at the very end, with about half an hour left, baste it with sauce. If you are stacking them, make it an hour, rotating the meat once so it has a chance to carmelize. Then when serving, I use a little of the rub for seasoning and put some sauce out for dipping. I'm more into the Memphis dry rib thing.
7. If you like soaking wet ribs instead, skip #6 and get them into a covered pan soaked with sauce for the last hour or more.
If you want to do them quick, I hate boiling them but found a great way to do that, if you have to.
Get some shrimp boil, (Zatarins?) is one of the best. Boil the ribs in that for a short time before putting on the grill. While I'm not a fan of par-boiling ribs, those spices really get soaked up in the meat and give it much more flavoring than just boiling it.
I guess you can tell by now that BBQ ribs is a passion for me.
quote:Originally posted by PackerBacker77:
Two completely diffrent pieces of meat that need to be treated that way.
Absolutely correct. Spare ribs contain so much more fat and connective tissue than baby backs that low n' slow is really the only way to go IMHO. While fat and connective tissue may not sound like a good thing, if cooked properly (225 - 250 degrees for as many hours as it takes...impossible to give an exact time as each rack of spares will cook up slightly different) the fat and connective tissue will "render" out creating gelatin. The gelatin is what gives ribs that lip smacking quality that most every BBQ'r strives for. For me good ribs need to have plenty lip smacking goodness, a nice smokey flavor, a distinct smoke ring (you eat first with your eyes, ya know?), and a nice kick (that's part of what your dry rub should bring to the table).
A couple of things I haven't seen mentioned:
When your shopping for your ribs, do your best to avoid meat that's injected w/ a salt solution (packages will oftentimes say "injected with flavor enhancers" or "flavor enhanced"...sometimes in VERY small print). It's getting tough to find the unadulterated cuts but if you look hard enough you'll find em. It's not a huge deal but, I prefer to know exactly how much salt I'm adding...just makes for a better end product. Also, I ALWAYS remove the membrance when I do ribs. It's fairly impenetrable and I believe it keeps out some of the good flavor you work so hard to impart into the meat. See http://www.virtualweberbullet.com for info on removing the membrane.
If you're going w/ some form of a charcoal cooker (Weber Kettle, Weber Smokey Mountain, etc.) do your best to find Hardwood Lump Charcoal instead of those nasty briquettes. The lump charcoal is a natural product (literally just carbonized wood) and doesn't have any funky additives, smells, etc. Lump charcoal use to be fairly difficult to find but even Menards here in Madison is carrying it now. Definitely worth the bit of extra $$$.
Another handy item (even if you're using briquettes) is a chimney starter. It eliminates the need to use any of the starter fluids that are often used. Totally worth the $10-$15 it will cost you IMO and better for the environment and your food!
For smoke wood, I really like a combo of apple and hickory. Expirement! YMMV.
Instead of adhering to strict cooking times, I've found the best way to determine "doneness" is to gently lift one side of the rack up from the grilling/cooking surface. If the ribs "crack" easily they're done. As has already been mentioned, when you see the meat pulling back from the edge of the bones you're getting there. (Average time for most spare rib cooks I do
is somewhere around 6 - 7 hours. Might sound like a long time but that's nothing when compared to some of the pork shoulders I've cooked...last shoulder was on the cooker for 13 hours!)
Dry rubs are definitely a matter of personal preference, however, I second the comment about Penzey's Galena Street Rub. Just a really solid base to start with...you can definitely add more cayenne or what have you is you want more kick.
The Virtual Weber Bullet site is an excellent source of BBQ info.
Let's us know how you do. From the sounds of things, maybe an X4 BBQ competition is in order one of these days!
Another thing you can do is soak the wood chips in apple juice or wine. Depending on the kind of wood chips you get, I've found that that the soaking method really brings out the flavor.
Great tip. And you can use this for any BBQ or smoker, not just for cooking ribs. It gets the temperature almost perfect without messing around with lighter fluid.
Another very good tip IMO, but I'm not a big sauce guy to begin with.
Man, this thread is making me hungry! I might have to head over to Famous Dave's down the street just to get my immediate fix! 
quote:Another handy item (even if you're using briquettes) is a chimney starter. It eliminates the need to use any of the starter fluids that are often used. Totally worth the $10-$15 it will cost you IMO and better for the environment and your food!
Great tip. And you can use this for any BBQ or smoker, not just for cooking ribs. It gets the temperature almost perfect without messing around with lighter fluid.
quote:It needs to take 3 hours or so, minimum. Only at the very end, with about half an hour left, baste it with sauce. If you are stacking them, make it an hour, rotating the meat once so it has a chance to carmelize. Then when serving, I use a little of the rub for seasoning and put some sauce out for dipping. I'm more into the Memphis dry rib thing.
Another very good tip IMO, but I'm not a big sauce guy to begin with.
Man, this thread is making me hungry! I might have to head over to Famous Dave's down the street just to get my immediate fix!
Whoops, I typo'd it. "Figuero's" is on 524 S Main St in downtown St Charles (636-947-9847).quote:Deadhead, I live in St. Charles and have never heard of the place you mention.
Their main room is coffees and teas, the back 2 rooms are the hot sauces, salsas, rubs, seasonings, and BBQs; they have a coffee bar in the very back. Their rubs and seasonings are in the first back room, to the right of the main corridor.
They have spicy ketchups (seasoned with jalepino or habenero); something my wife has only seen before in Jamaica; as well as other international hot sauces and seasonings.
I keep a steady stock on hand at home because we only get there a few times a year; I am looking forward to going there this Friday!
quote:Originally posted by Deadhead Archer:Whoops, I typo'd it. "Figuero's" is on 524 S Main St in downtown St Charles (636-947-9847).quote:Deadhead, I live in St. Charles and have never heard of the place you mention.
Their main room is coffees and teas, the back 2 rooms are the hot sauces, salsas, rubs, seasonings, and BBQs; they have a coffee bar in the very back. Their rubs and seasonings are in the first back room, to the right of the main corridor.
They have spicy ketchups (seasoned with jalepino or habenero); something my wife has only seen before in Jamaica; as well as other international hot sauces and seasonings.
I keep a steady stock on hand at home because we only get there a few times a year; I am looking forward to going there this Friday!
I'll have to check it out, it sounds pretty good. I'll be down on Main St. Friday myself for a birthday get together, but probably too late for them to still be open.
Hope you enjoy your stay while you're here.
I love ribs!
I have a Weber Smokey Mountain Cooker. Here's a great web page with information from modifications to recipes:
Virtual Weber Bullet
I use their recipe for the "Best Ribs in the Universe". But instead of the rub they suggest, I use "Rock River Rub". You can get it here :
Rock River Rub
I first found this rub at a BBQ competition and love it. No MSG either!
I don't boil, but any kind of slow cooking will produce excellent ribs.
NoDonkeyFan
I have a Weber Smokey Mountain Cooker. Here's a great web page with information from modifications to recipes:
Virtual Weber Bullet
I use their recipe for the "Best Ribs in the Universe". But instead of the rub they suggest, I use "Rock River Rub". You can get it here :
Rock River Rub
I first found this rub at a BBQ competition and love it. No MSG either!
I don't boil, but any kind of slow cooking will produce excellent ribs.
NoDonkeyFan
Make sure you remove the membrane on the bone side of the ribs. /the best way is to loosen it with a knife and then use paper towels and grab it and pull it off. A butcher will do this for you if you ask. This will help your ribs be tender. Also NEVER boil them. You lose all of the flavor. Find a good rub and let them sit in the fridge for a couple hours with the rub on both sides. Try to do a rack at a time, don't cut them up. A rib rack is a great help. Then use indirect heat at about 300 degrees for 2 to 4 hours(depends on grill and size of rack), checking doneness by gently pulling at the meat. When it come loose easily they are done. Then cut and serve with your choice of sauce.
I'm hungery just thinking about it.
I'm hungery just thinking about it.
quote:Originally posted by scoop:
I would love to be able to make great ribs, but I have no idea what works and what doesn't. Help!
1 car add gas
gently insert key & twist
apply gas pedal to drive thru until at speed queen
forget the ribs & order for the brisket or outside shoulder
return home & enjoy
seriously, dry rub & fridge them overnite. keep the temp down. "stack" the ribs on top of each other & rotate them over the fire, so they get smoked but keep the moisture trapped & don't get dried out. you should soak the wood chips overnight in water, then put them in an alum foil tray on top of the coals off in the corner.
and i can't believe i have to say this, but the sauce goes on once they're off the fire.
I don't boil my ribs but I do soak them in a salt/sugar brine. I think this makes them juicier and helps them soak up the rub. (Edit: This is for babyback pork ribs).
Brine recipe:
1/2 cup table salt or 1 cup kosher salt
1/2 cup sugar
To brine the ribs: Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.
I also like dry rub ribs, here's my rub recipe (enough to do 1 rack):
1 tablespoon plus 1/2 teaspoon sweet paprika
1 1/2 teaspoons chili powder
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dark brown sugar
3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
Just rub the rub mixture into the rib rack and let stand for an hour. You can also wrap the rubbed ribs in plastic wrap and refrigerate overnight for more flavor. Cook low and slow. If using a gas grill put soaked wood chips in a can at the bottom of the grill for some smoke flavor action.
I prefer the dry rub ribs without sauce, but you can serve them with heated BBQ sauce for those that like sloppier ribs.
Brine recipe:
1/2 cup table salt or 1 cup kosher salt
1/2 cup sugar
To brine the ribs: Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.
I also like dry rub ribs, here's my rub recipe (enough to do 1 rack):
1 tablespoon plus 1/2 teaspoon sweet paprika
1 1/2 teaspoons chili powder
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dark brown sugar
3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
Just rub the rub mixture into the rib rack and let stand for an hour. You can also wrap the rubbed ribs in plastic wrap and refrigerate overnight for more flavor. Cook low and slow. If using a gas grill put soaked wood chips in a can at the bottom of the grill for some smoke flavor action.
I prefer the dry rub ribs without sauce, but you can serve them with heated BBQ sauce for those that like sloppier ribs.
I still use Speed Queen bbq sauce to this day.
It's important to note that, while a unit like the Weber Smokey Mountain makes things much easier (got mine for $150 on Ebay last winter...they usually retail for around $175), you can definitely turn out good Q if you get inventive.
One of my favorite Alton Brown/Good Eats creation is a terra cotta flower pot smoker he used to cook a pork shoulder (my ultimate fav. was the cardboard box he used to smoke some fish in one time...totally DIY and super rad IMO). You could certainly smoke ribs, chicken, brisket, fish (you get the idea) in this type of unit. Wanting to help the scoopster out I did a little googling and found someone who had already tried to recreate AB's project w/ fairly good results:
Smoking Pot -- A cheap terracotta flower pot smoker ala Alton Brown
This same fellow has more info on subsequent cooks w/ his terra cotta cooker on
his main page too.
If you navigate to that google link above and look through the search results you'll find that quite a few people have made DIY smokers w/ varying results...some of these projects look pretty cool and would be a fun way to spend a Saturday in search of Q heaven.
Hope this helps....Enjoy!
One of my favorite Alton Brown/Good Eats creation is a terra cotta flower pot smoker he used to cook a pork shoulder (my ultimate fav. was the cardboard box he used to smoke some fish in one time...totally DIY and super rad IMO). You could certainly smoke ribs, chicken, brisket, fish (you get the idea) in this type of unit. Wanting to help the scoopster out I did a little googling and found someone who had already tried to recreate AB's project w/ fairly good results:
Smoking Pot -- A cheap terracotta flower pot smoker ala Alton Brown
This same fellow has more info on subsequent cooks w/ his terra cotta cooker on
his main page too.
If you navigate to that google link above and look through the search results you'll find that quite a few people have made DIY smokers w/ varying results...some of these projects look pretty cool and would be a fun way to spend a Saturday in search of Q heaven.
Hope this helps....Enjoy!
quote:1 car add gas
gently insert key & twist
apply gas pedal to drive thru until at speed queen
forget the ribs & order for the brisket or outside shoulder
return home & enjoy
Speed Queen is the bomb! Awesome food and I have been there many times. Make sure you wear your bullet proof vest in that neighborhood though...