Barbeque Ribs recipes?
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2009-04-23 1:58 PM |
Pro 4827 McKinney, TX | Subject: Barbeque Ribs recipes? I just bought 8 lbs of Pork Loin Ribs (baby back) from Sam's. I've barbequed brisket before but never ribs. Anyone have any recipes they highly recommend? |
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2009-04-23 2:02 PM in reply to: #2105942 |
Slower Than You 9566 Cracklantaburbs | Subject: RE: Barbeque Ribs recipes? I usually find a random rub recipe off recipe.com or somewhere, and modify it to suit my taste. Then cook it low & slow. Make sure you put the sauce on at the very end though. |
2009-04-23 2:09 PM in reply to: #2105942 |
Champion 6786 Two seat rocket plane | Subject: RE: Barbeque Ribs recipes?
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2009-04-23 2:11 PM in reply to: #2105942 |
Champion 7347 SRQ, FL | Subject: RE: Barbeque Ribs recipes? I agree with ride's recipe with one addition... I find it makes them very moist and tenderizes the meat.
Edited by TriRSquared 2009-04-23 2:14 PM |
2009-04-23 2:21 PM in reply to: #2105942 |
Expert 946 Barrington Area, IL | Subject: RE: Barbeque Ribs recipes? Slow cook if possible. I have done numerous sauces on my own - but the best is Sweet Baby Ray's - hands down! |
2009-04-23 2:21 PM in reply to: #2105969 |
Expert 832 Framingham, MA | Subject: RE: Barbeque Ribs recipes? ride_like_u_stole_it - 2009-04-23 3:09 PM
Then: 5. Wrap the ribs in foil with apple juice, brown sugar and some honey. Put them back in the smoker for an hour to let them steam in the juice. 6. Remove them from the foil, baste them with sauce and then put them back in the smoker for another hour to let the sauce carmelize. This is how we do (did) them in competition. |
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2009-04-23 2:22 PM in reply to: #2105976 |
Pro 4827 McKinney, TX | Subject: RE: Barbeque Ribs recipes? TriRSquared - 2009-04-23 2:11 PM I agree with ride's recipe with one addition... I find it makes them very moist and tenderizes the meat.
Why the acidic liquid? |
2009-04-23 2:23 PM in reply to: #2105942 |
Subject: RE: Barbeque Ribs recipes? What do you have available to cook them in? I use two methods, I have a smoker which I really like, I use a rub that we've made ourselves and cook them in an offset smoker for between 4 to 6 hrs then they are ready to eat. Another method I use is to put the rub on and steam them in the over for about 1 to 2 hrs, depends on the size of the thing you are using to steam then and the amount of ribs you have. I'm guessing you have about 6 racks of ribs. Don't stack them on top of each other use something to separate them (steamed or smoked) I judge the doneness by how the meat starts to pull away from the bone. I let the steamed ribs rest for a bit then put them on a grill gas or charcoal (coal oh sweet polluting coal,,,,, it's the best) just to give them a little caramelized and some grill marks. I usually do the meat side first then put some sauce on it after I turn them over. I'll usually cut them in half before grilling
Her is our rub recipe,,,, the Pammy Rub or the Vegas Lucky 7 11 Rub 1/2 cup light brown sugar tightly packed 3 tablespoons kosher salt 1 tablespoon chili powder 1 tablespoon garlic powder/granules 1 tablespoon Chipolatas seasoning 1 tablespoon onion powder 1 tablespoon paprika 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon cummin 1/2 teaspoon rubbed thyme for what you have you probably should double this 1/2 cup = t tablespoons
enjoy, baby back ribs are one of my favorites, i don't know for fact but I bet a lot beer than a club seal sandwich
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2009-04-23 2:24 PM in reply to: #2105942 |
Resident Curmudgeon 25290 The Road Back | Subject: RE: Barbeque Ribs recipes? In my smoker, I follow a 3-2-1 method for spare ribs: I've heard with baby backs it's better to go 2-2-1. |
2009-04-23 2:27 PM in reply to: #2106005 |
Expert 832 Framingham, MA | Subject: RE: Barbeque Ribs recipes? the bear - 2009-04-23 3:24 PM In my smoker, I follow a 3-2-1 method for spare ribs: I've heard with baby backs it's better to go 2-2-1. Interesting, we've always done 4-1-1 with larger ribs, but I'm sure you're right that you could do 2-2-1 (or 3-1-1) with baby backs. I'm not much a fan of girly ribs, though! |
2009-04-23 2:28 PM in reply to: #2105942 |
Extreme Veteran 578 Katy, Texas | Subject: RE: Barbeque Ribs recipes? |
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2009-04-23 2:37 PM in reply to: #2105976 |
Champion 16151 Checkin' out the podium girls | Subject: RE: Barbeque Ribs recipes? TriRSquared - 2009-04-23 3:11 PM I agree with ride's recipe with one addition... I find it makes them very moist and tenderizes the meat.
OR a bottle of amber ale and 2 bay leaves. |
2009-04-23 2:38 PM in reply to: #2105942 |
Pro 4827 McKinney, TX | Subject: RE: Barbeque Ribs recipes? I'm getting hungry. |
2009-04-23 2:40 PM in reply to: #2105999 |
Champion 7347 SRQ, FL | Subject: RE: Barbeque Ribs recipes? KenD - 2009-04-23 3:22 PM TriRSquared - 2009-04-23 2:11 PM I agree with ride's recipe with one addition... I find it makes them very moist and tenderizes the meat.
Why the acidic liquid? It helps to break down the connective tissue in the meat. Makes them very tender. |
2009-04-23 2:46 PM in reply to: #2105942 |
Subject: RE: Barbeque Ribs recipes? Like has been mentioned, remove the membrane on the back, I use a needle nose pliers.
Edited by crusevegas 2009-04-23 2:59 PM |
2009-04-23 2:54 PM in reply to: #2105942 |
Veteran 257 St. Paul, MN | Subject: RE: Barbeque Ribs recipes? This Jack Daniel's sauce is one of the best I've ever had. It has a flavor that's sorta a cross between BBQ and terryaki - sorta sweet and tangy. You could add some cayenne pepper to spice it up a bit. Jack's All-Purpose BBQ Glaze ½ cup Jack Daniel's® Tennessee Whiskey ½ cup soy sauce ½ cup ketchup 1 cup brown sugar 1 teaspoon garlic powder Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 2 cups. |
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2009-04-23 3:13 PM in reply to: #2105942 |
Elite 2733 Venture Industries, | Subject: RE: Barbeque Ribs recipes? here's the method for GREAT pork ribs: Brine + dry rub + low temp + slow cooking + smoke = great ribs. everyones talked about rub, and low and slow, and smoke so I'm going to suggest you brine your pork for 24 hours prior to cooking. Use a simple brine which is sugar/salt mixture in a liquid. I use apple juice enough to completelly submerge your ribs in, then I mix in brown sugar and kosher salt. You want the salt content so that the liquid tastes vaguely like the ocean. Unless you have a spare frig with lots of space I suggest pouring the brine mixture in a large cooler, put ribs in and dump a bag of ice in. Let it sit for 24 hours. Remove ribs, pat dry the ribs then apply your dry rub. Smoke, then cook using indirect low heat. Eat. Eat. Eat. |
2009-04-23 11:00 PM in reply to: #2105942 |
Expert 749 Oakland, Fl | Subject: RE: Barbeque Ribs recipes? Damn...I must be a lazy chef. I talk the ribs, slather them in my favorite BBQ sauce, place them in a pan with about 1/4 inch water on the bottom, cover with foil, place in oven at 350 for about 2 hours. Move to grill, brown them on each side, add a bit more BBQ sauce while on grill to get the grill lines, serve. Falls off the bones clean. |
2009-04-24 6:57 AM in reply to: #2105942 |
Elite 3022 Preferably on my bike somewhere | Subject: RE: Barbeque Ribs recipes? KenD - 2009-04-23 2:58 PM I just bought 8 lbs of Pork Loin Ribs (baby back) from Sam's. I've barbequed brisket before but never ribs. Anyone have any recipes they highly recommend? The other methods above are all spot on. I smoke mine with hickory, and baste in an apple vinegar/apple cider mix. Usually 2 hours on a charcoal grill (baste every 1/2 hour to keep them moist) does it for a full rack of pork ribs. Important to remove the membrane. Take the time to remove ALL of the membrane. That's not a part to halfa$$. Also, watch the tips where the skinny part of the bone comes out. It's a good way to tell if you are cooking too slow or too fast. (sometimes, temp on a charcaol grill can get hairy). When the ribs are done, you want the bone to show about 1/4 inch. If you are cooking too hot, the meat will pull back but the ribs will be real dark and it won't match up with your time expectations. Good luck and enjoy! I might have to get some Smithfield ribs for next weekend. |
2009-04-24 2:31 PM in reply to: #2105942 |
Master 1292 Houston | Subject: RE: Barbeque Ribs recipes? Our last ribs were too large slabs of pork ribs. Delicious!!! |
2009-04-24 2:33 PM in reply to: #2105942 |
Pro 4827 McKinney, TX | Subject: RE: Barbeque Ribs recipes? I'm cooking 'em Saturday. And I'm already salivating. |
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2009-04-24 8:00 PM in reply to: #2108537 |
Expert 749 Oakland, Fl | Subject: RE: Barbeque Ribs recipes? KenD - 2009-04-24 3:33 PM I'm cooking 'em Saturday. And I'm already salivating. So...what's the address? j/k |
2009-04-24 9:16 PM in reply to: #2105942 |
Delaware, OH | Subject: RE: Barbeque Ribs recipes? Alton Brown's No Back Yard BBQ pork ribs: The Rub: 5 parts brown sugar 3 parts chili powder 1 part garlic powder 1/2 part thyme 1/4 part cayenne 1/4 allspice Remove inner membrane from ribs Use rub on meat. Put meat on heavy duty alum foil and fold into a packet, rolling up the ends. Leave meat in fridge for at least 6-12 hours. Turn twice. Preheat oven to 350 Unroll one side of the foil and put in 1/2c orange juice and 1/2c margarita mix. Re fold end. Cook ribs in 350 oven for 1 hour. after the hour, drop down to 250. Cook until tender (normally 1 1/2 hours) Unwrap the ribs and cut into 3 rib sections. Turn oven on to broil. Baste ribs with fave bbq sauce and stick under the broiler for about 2 mins a side. Super Yum! |
2009-04-24 10:30 PM in reply to: #2106078 |
Member 68 Norristown, PA | Subject: RE: Barbeque Ribs recipes? |
2009-04-24 10:32 PM in reply to: #2106078 |
Member 68 Norristown, PA | Subject: RE: Barbeque Ribs recipes? THAT is porn!!! crusevegas - 2009-04-23 3:46 PM Like has been mentioned, remove the membrane on the back, I use a needle nose pliers.
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