How do you make your ribs?
 

Looking for the best rubs ansd sauces. Now that things are warming up it's time to start smokin' some ribs. :banger

Re: How do you make your ribs?
 

*subscribe* :banger

Re: How do you make your ribs?
 

BRTU

Make sure you remember to remove the membrane from the inside (stomach side) of the ribs prior to cooking. A dull/rounded tip knife and a paper towel to grip the membrane when peeling it are extremely helpful.


Personal changes to the recipe:

-I substitute apple for the white oak in the smoking woods, since apple is convenient for me right now. I also add a small piece of hickory sometimes. I don't remove the bark because I personally can't tell the difference.

-I'm not crazy about pre-fabricated BBQ sauces, so I'll be attempting my own coke/pepsi/dr pepper (using the cane sugar versions of the sodas) based sauces, but I still haven't gotten around to this part.

Re: How do you make your ribs?
 

Ok, I have posted this before but couldn't find it. I use the same rub and wet sauce on brisket, london broil and my ribs.... Although written for the London Broil for me the cook time on the ribs is 4 hours or more. Low, low, low heat is the answer, no more than ~235*.

3lb London Broil (feeds ~9 biker types, more if not)

This is done in parts which makes it easy for increasing as needed.

8 pts dark brown sugar
1 pt coarse salt
1 pt fresh ground black pepper
1 pt onion powder
1 pt garlic powder
1 pt thyme
1 pt Old Bay seasoning (dry)

the heavy spices (add to taste)
Cayanne pepper (I actually do a 1/2 here to accomadate the weak) http://www.puff.com/forums/vb/images/smilies/smile.gif
Chili seasoning powder (again a 1/2 part, ensure fresh and not sitting in the big plastic jug for months).

Mix, rub the meat, wrap in Saran wrap at least 4 hours (I go over night).

Heat the BBQ to 225* to 235* !!!! We are BBQing here not grilling. Turn/flip once an hour. NO peeking. If your looking it aint cooking, it will do fine with out you opening the BBQ up. I prefer and use mesquite wood. Any of the softer flavors (apple, peach, hickory) seem to get lost with this seasoning mix. Cook with indirect heat, no flames under the meat (in fact as far from the flame as possible). Cook time is 2:15 to 3 hours depending on how you like your meat or use a meat thermometer. Let the meat rest at least 10 - 15 min prior to cutting. Outstanding with some roasted corn from the top grill and tater salad.

Wet....

This rub really doesn't need a sauce, but.... I guess you can put the commercial cheap BBQ sauce on the table if you have to have it wet. On the other hand this sauce is outstanding with this dry rub as a dipping sauce.

1 cup Bourbon whiskey (no cheap stuff here)
1/4 cup vegetable oil
1 cup chopped yellow onion
1 tablespoon Essence, recipe follows
1 teaspoon red pepper flakes
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 cup ketchup
3/4 cup brewed strong black coffee
1/2 cup packed dark brown sugar
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons cane syrup or dark molasses
1 tablespoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Place the bourbon in a small saucepan over medium-high heat. Simmer until reduced to 1/3 cup. Remove from the heat and let cool.

In a large saucepan, heat the oil over medium-high heat. Add the onions, Essence, and red pepper flakes and cook, stirring, until soft, about 3 minutes. Add the garlic, pepper, and lemon and cook, stirring for 30 seconds. Add the ketchup, coffee, sugar, vinegar, lemon juice, Worcestershire, cane syrup, and hot sauce, and bring to a simmer, stirring to dissolve the sugar. Add the bourbon and cook, stirring, for 2 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree on high speed until smooth. Adjust the seasoning, to taste. As a curtesy, inform your guests that might have a issue with drinking that bourbon was used. The oak, charred flavors the bourbon add are excellant and the alchocol burns off, but letting them know is the right thing to do.

When your done with all this you'll never do the dishes, usually I get told to have a bourbon and a smoke. Easy stuff that will make you look like a Chef.

Re: How do you make your ribs?
 

I also remove the false rib meat (flap) on the back and square the whole ribs a little. If that means cutting off a couple of short ribs, so be it. The WSM is only so wide.

In addition to the rub, which I am not that picky and do not follow a recipe, I'll use a little Worcestershire sauce before the rub and/or little maple syrup or molasses.

I season to how I feel at that moment and how much time I have. Basically all the rubs are 50% salt, the rest spices and some herbs.

I like Crazy Dave's BBQ sauce as it is a deal at Costco and does not compete with ribs. Cattleman's is decent too.

Re: How do you make your ribs?
 

Is that a true statement? I am not that familiar with commercial rubs.

Personally I use very little if any salt in my home made rubs. I feel it will pull moisture out of the meat. I do salt once the meat comes off though.

Re: How do you make your ribs?
 

I use Sweet Baby Ray's on my beef ribs and shrimp. It gets better than that, but not enough to warrant the extra work. Maybe this summer I'll try some recipes. That's why I subscribed with Kirk. :D

Today I was thinking how good skewered and grilled bbq shrimp would be on a fajiita with fresh guac and fresh cilantro salsa. The thought is almost bringing tears to my eyes. :)

Re: How do you make your ribs?
 

Well, it's the first ingredient on the list of commercial rubs. Take a look at the next rub you buy and judge for yourself. I eyeball my rubs. I figure how much salt is needed for the amount of meat I have and then add the spices to it. 40% salt is fine too. This is not an exact science for. Whim plays a role. Basically they'll all have (for my rubs).

Salt
Garlic Powder
Hot Spanish Paprika
Oregano
Tumeric
Black Pepper
Corriander
Yellow Mustard Seed
Sugar
Thyme

I'll crush everthing in mortar except for the black pepper which I add after and stir in.

I do not leave the rub on very long, basically season and throw on the smoker. Since ribs can take 6 hours, why bother letting them set up so long? You still want to taste the pork too, right?

Re: How do you make your ribs?
 

What type of sugar? Turbinado?

Re: How do you make your ribs?
 

Cane. Not much though, perhaps equal to what you would use of mustard seed or corriander. Sometimes I won't use it if I basted the ribs with maple syrup or thinned molasses before putting the rub on.

Re: How do you make your ribs?
 

That's it. I'm making ribs this weekend. :banger You guys are making me hungry. When I smoke ribs I go 180 degrees 45 to 55 minutes per pound. For the first 2 hours they go right on the rack in the smoker. The next 1-1/2 hour they go in foil with apple juice and apple vinegar. Then they are put back on the rack for the duration. If I am using a sauce I slather it on for the last 1/2 hour. My sauce of choice is Grandma Coyote's spicy sauce. It's made right here in Tucson and has won many competitions. My 2nd choice is Sweet baby Rays. That's good stuff as well. Slow and low that is the tempo:D Now if we all could just get together in one place and drop a pig in a pit. :banger

Davids
 

Hello everybody,
Yesterday I used this recipe, its really very very delicious.

I suggest you all to try it at least once.

Re: How do you make your ribs?
 

Low and slow guys! I'm throwing some ribs in the smoker right now! I throw salt, pepper, cayenne, brown sugar, sugar, garlic, and paprika on them after covering in mustard!

Re: How do you make your ribs?
 

[quote=T.G;798250]BRTU

Make sure you remember to remove the membrane from the inside (stomach side) of the ribs prior to cooking. A dull/rounded tip knife and a paper towel to grip the membrane when peeling it are extremely helpful.



:tpd:

Re: How do you make your ribs?
 

Woo Hoo! I've got a rack of spare ribs on the smoker right now. Just store-bought rub though :o Smells goooooood!

Re: How do you make your ribs?
 

Hmm. You guys are going to think I am pretty gross, but I have never removed the membrane on ribs.
Maybe I sear and char mine a little more than most, but there is no detecting it in the finished product
that I have ever found. Certainly no taste or texture that is off-putting. And my ribs kick a$$. :):D

I DO remove the flap

Re: How do you make your ribs?
 

Roll 'em up dude.

http://www.virtualweberbullet.com/ri...tos/britu7.jpg
http://www.virtualweberbullet.com/ri...tos/britu8.jpg
(not my photographs)

Re: How do you make your ribs?
 

REALY?? No comment on my NOT removing the membrane, lol. I will go ahead and place
my snappy comeback here early, then. "You eat smoked sausage, don't you? When you do,
you are either eating a synthetic paper or skin, or the actual tissue of a meat bearing animal as the
casing. My guess is it never crosses your mind."
When I cook ribs, the membrane cooks away to a crispy flaky nothing that tastes like nothing. Ribs are also
thin enough to get total smoke ring penetration without removing the membrane. I DO imagine that
smoke penetration is one of the two reasons folks remove the membrane?

Re: How do you make your ribs?
 

There are many different ways to cook the same thing and achieve equally good, abet different, results.

Re: How do you make your ribs?
 

I do not remove the membrane, either. Works fine and so far I have not noticed any difference, as you said, it cooks to a perfect "nothing".

Re: How do you make your ribs?
 

Thank goodness I am not alone on that island. I totally understand why an abdominal lining would
creep people out. And honestly, if you had to pin em down on WHY they remove it, they
would say for better smoke penetration, I'd bet.

Re: How do you make your ribs?
 

People remove it for various reasons. I've found that it does not cook away and I personally don't care for the texture of what remains. Depending on the way the ribs are cooked, it can become tough and can detract from the food. Some people remove it for the same reasons that they remove the heads from fish - presentation and "classic gourmet" plating styles. I know some people who marinate the ribs beforehand and it will serve as a partial or even full barrier to a marinade depending on soak time. It's also questionable as to how much seasoning from a rub will penetrate through the lining. As for smoke penetration, without doing a side by side cook of ribs with the membrane and ribs without in the same pit at the same time, the equal smoke penetration theory is nothing more than that, a theory.

There are many ways to cook the same thing and end up with equally good, abet different results. Some people like "dry" ribs, some people like them sauced, some like them in a caramelized sugar style. Some people cook them with the membrane, some without. None are "wrong" and to prefer a method or style is simply personal taste.

Re: How do you make your ribs?
 

Brad,

I grew up eating kishka, a (Russian) Jewish tradition of stuffing intestines with potatoes and spices and then slow simmering/cooking this in a meat stew where it picks up even more flavor. I love offal and still eat plenty of liver, tongue and such, cooked in various ways. And every time I see an interesting dish in a Chinese restaurant, such as jelly fish or stir fried pig's ears, I order. Try ankimo (fish liver, cooked) next time you're in a decent Japanese restaurant.

As for ribs, that membrane cooks down to nothing as you said, even for the "faint of heart". I have lately tried cooking them at slow temps in a smoker, then transfer them to the grill to get some crispness on them as well as apply sauce, a few layers worth in the last 30 minutes of cooking.

Re: How do you make your ribs?
 

Remove membrane (usually, but not always)

Rub with Goodness

Smoke lovingly for around 5 hours in my favorite pit
http://oldchurchbbq.com/sharedpictur...e%20Cooker.jpg

Serve
http://oldchurchbbq.com/sharedpictur...4-13%20001.jpg
Chow downdown.
http://oldchurchbbq.com/sharedpictur...4-13%20002.jpg

I usually have some sauce if anyone wants it, but rarely does much get used.

Re: How do you make your ribs?
 

Some people also say that by leaving it on helps hold in moisture. Usually it depends on how I feel and who I'm cooking for.

Re: How do you make your ribs?
 

Steve, I LOVE your 'by the pit' shots. You have enthusiasm that shows through in photos really well.
I have to admit I used to boil my ribs to "remove most of the fat" and get em cooked enough to where I could
oven roast them to perfection. But the next day they always got that stored taste to em, the flavor
that pork sometimes gets, kind of rancid oil flavor. But one trip to Memphis in May BBQ fest fixed my brain.
With smoking, the meat stays good for a LOOOoong time in the fridge, although sadly, it is never ever
as good as hot, even if you heat it back up. I guess it's cause I never had a big grill, and I would cook ribs in winter
as opposed to summer, when I rarely feel like eating much anyway. Curse of the hot south.
But that's what got the indoor oven method thing started. Plus I used to work in restaurants, and that's how
my old boss did it, boiled em in huge deep chafing dishes in the oven with crab boil, celery and stuff.
They were tender, but oh man how glad I am that I became a meat smoker.

Do you always cook your racks whole? I used to all the time, but now I like to St. Louis cut my ribs
and save the spare meat for use in Red beans instead of sausage. It is awesome. It also kicks a$$
in pintos. When you cook the rack whole, they always seem to break off at the cartilage point anyway.

http://www.bbq-book.com/news2006/html/october_2006.html for anyone who does not know what I mean.

Re: How do you make your ribs?
 

Sometimes I St. Louis trim my racks. Again, it kinda depends on mood, who, why, etc. I'm cooking. I do save the trimmings for my beans.

Re: How do you make your ribs?
 

Subscribed aswell. :tu

Unfortunatly I am an apartment inmate so I don't have a place for a BBQ or Smoker. But I still do cook my ribs, I just use a slow cooker (crock pot) not ideal but it gets the job done.

I use a rub of:
Cheyanne Pepper
Paprika
Garlic powder
Black Pepper
White Pepper
Sea Salt
Brown Sugar

I also use the Sweet Baby Rays Sweet and Spicy sauce, I have tried making my own and just haven't found a recipe that I like yet and the sauce I can buy in the store has the taste I am looking for so...

Re: How do you make your ribs?
 

What do you use the cut off meat with? I save it for pasta or paella. Cooks up well.

Re: How do you make your ribs?
 

Used some trimmings today, I had a new grill-smoker to season, and i wanted to make it cook something.
I tossed a bag of trimmins on the grill today and the results were pretty good. This new grill is a colt, though.
I had my old unit broke in real good like.

Re: How do you make your ribs?
 

Usually my homemade Baked Beans, but your idea of Paella has me thinking...!

When I'm doing a catering job I'll also put them on and use them to "make friends" while the rest of the grub is cooking. People love to feel like they are getting a "sneak peak.

Re: How do you make your ribs?
 

OK, I never removed the membrane before cause it was too much trouble.
Sunday I decided to check the web and make sure I wasn't doing something wrong.
Come to find out you can grip it easier if you grab it with a paper towel. So that went alot
better. I de-membraned two racks and broke in the new grill in style. Too much salt in the rub,
but the results were pretty good. Shouldn't have mixed my tiny amount of rub with cajun seasoning
to extend it. Mistake. Couldn't tell any difference without the membrane, but I imagine I will continue
to remove it as it was easier than I had made it out to be. Pics when I finally get home to my camera.

I like the idea of using the trimmings to keep the finger-pickers from depleting the meal meat
at catered events. Some people just feel like they have to get a taste. Give em some
cartilage for their trouble, lol.

Re: How do you make your ribs?
 

MAN I love smokin. Cigars too.:D12lb butt this weekend along with some ribs. Gonna be good.:banger

Re: How do you make your ribs?
 

Couldn't agree more about commercial rubs. Too much salt. I leave it out entirely in my own recipe, just feel it draws out moisture from the meat. I remove the membrane and work a fork in between each bone to tenderize and allow for better spice penetration. This is last years BBQ and last weekends Pastrami.

Re: How do you make your ribs?
 

Holy carp...feeding someone!

Lessee, today I picked up 8 Jalepenos, a pack of CC, so I will try the ABTs this weekend,
nothing more than a toe in the water. But I do not like Jals, so I hope someone eats em.
It's also gonna steal my fattie bacon, so I need to get more bacon before I make another fattie.
A bag of lemons...and sugar was onsale, so we know where that is going, lol.
2 reduced for QS T-bones and a few RFQS Sirloin-end pork chops, and a few reduced round steaks
for the jerk-o-matic 5000. And for the piece de resistance, I am gonna break out a bag of rib trimmins'
from the freezer and produce a lil throwdown. With potato salad.

Re: How do you make your ribs?
 

I live in Colonie, NY. My idea of procurring a rack of ribs is usually by way of the telephone. I gotta try throwing a slab on my grill one of these days.

Re: How do you make your ribs?
 

"Hey yo, Ant-ny, hows about you bring up a coupla racks a ribs from Scotia when youse come up."

Well, I thought that was cause you were slam up in da city, but you are in the country enough to be able to get RIBS. What's da deal? Unless you are saying that in order to get
ribs you just phone in an order to the local rib joint. Of course, this is NY. Local rib joint
is kind of a silly dream. But yeah, you should fire some up.

I had a good friend in Scotia that was one of my old USAF buddies. Have no idea where he is today. Wish I knew.

Re: How do you make your ribs?
 

There's not much in my neck of the woods as far as a "good" rib joint goes. I have a buddy that lives in SC. The BBQ is to die for there. Maybe I can get him to bring a few slabs with him when he comes up in July. Otherwise, I'll have to dig deep into my culanary data base and cook me up some at home.

Re: How do you make your ribs?
 

OK, but you MIGHT be able to find em at the store? That is the important thing, lol.

Re: How do you make your ribs?
 

OK, so I get a big box of spices in from Firehouse Pantry dot com. Bout 120 bucks worth. Everything
I need to make a giant bulk batch of rub. So I get a big bag done and think, hell, why not do another bag.
So I am mixing and shaking and sqeezing and WHAMMIE! Whoosh, 45 bucks worth of rub flies into the air,
coating my shirt, pants, in my shoes, on my chair, in my keyboard, in my nose. So naturally, I just BUST
out laughing and everybody around me busts out too. We are all sneezing and wiping our runny noses
and laughing and our sides begin to hurt. So I clean my chair with some upholstery cleaner, have
the guys out in the kart shop blow me off with compressed air, sweep and mop the area and it is done
for now. Everybody says it smells great.
TODAY.
In the weeks to come, I have a feeling that I am going to be pubic enemy number one.

Anyway, here's a picture.

Re: How do you make your ribs?
 

:r:r:r

Re: How do you make your ribs?
 

http://www.seriouseats.com/recipes/2...ity-barbe.html

Doesn't get much better than this.

Re: How do you make your ribs?
 

For my very first cook in my newly constructed brick pizza oven (well, it's still under construction.... all exterior finish work now) I decided to do ribs as the oven temp seem just right from the previous night's firing of the oven curing process.
I just used some dry rub and threw the big 6.5 lb. slab into the oven, uncovered, and left it in there for 3 hours. Them ribs were real good.

Re: How do you make your ribs?
 

I use an oven to make my ribs, because for the longest time I didn't have a grill. I slow cook mine at 160 degrees ( That is the lowest that my oven will go.) for 5hrs. I usually prepare them in a dry rub, or caramelized. They come out pretty good, so I'd like to think.

I make my own sauce and rub, but when I was living in NC I bought a rub from the grocery store. I can't get the rub up here in MI, but I have duplicated it to my best ability.

Re: How do you make your ribs?
 

I used to do that myself, I thought that in terms of tenderness and tastiness HOT, they were excellent.
The only thing you lose is the smoke ring, which I have found to be essential in being able to put your
ribs in the fridge for another day. Hell, you could probably leave em on the counter for a few days and
still hit em with that SMOKE. Oven cooked ribs get a rancid taste in the fat in almost no time.
Either that or it comes out of the bones. Anyone know the flavor I am talking about? Old pork syndrome.
But for eating hot and fresh, I actually prefer that oven cooked flavor. Smoke sometimes messes up me innards.

Re: How do you make your ribs?
 

Yeah, I know that flavor you are talking about. Rancid is a good description.

The preserving effect of smoke is a wonderful thing. Plus, it tastes yummy...

Re: How do you make your ribs?
 

I cant agree anymore but other then to do it every single time. i like to use a memphis style rub on mine. if i have a enough time i also like to do a spit.

Re: How do you make your ribs?
 

first I put a rub on the ribs, then salt and pepper, then brown sugar to make a sweet crust around the top put them in foil and toss it on the grill with tons of coals burning nice and slow. Leave it on for an hour, then take them out of the foil and give it a bath in BBQ sauce and put them back on the grill sans foil to solidify everything again......:dr

I tried making my own rub but I could never get it tasting better than my staple Rendezvous rub so I've gone back.....

Re: How do you make your ribs?
 

tagged for future reference.

Re: How do you make your ribs?
 

Speaking of rubs, I'm going to try some Magic Dust this weekend.
http://bbq.about.com/od/rubrecipes/r/bl50617d.htm