Ribs and Ribs Recipes

[EliSnow]

Okay, now that I'm moved to my new house, I'm going to start grilling on the 52'' Viking grill the previous owners left behind. And this week, with my wife gone, I'm going to grill me some babyback ribs.

I have instructions from "How To Grill" by Steve Raichlen (hey, I have to start somewhere), have a basic rub recipe, and a couple different barbeque sauce receipes, including a bourbon recipe I think I'm going with.

Any thoughts, suggestions, good recipes you've tried? I'm also thinking about sides, and may make some coleslaw and fries. I'll need to find a good coleslaw recipe.

[torker]

I had some good ribs this weekend.
http://www.brooksbbq.com/images/chixncook2.gif
My secret ingredient:
http://www.hometownfavorites.com/images/items/Large/hfsa145.jpg

[BoondockSaint]

[QUOTE=torker;1342908]I had some good ribs this weekend.
http://www.brooksbbq.com/images/chixncook2.gif
QUOTE]

You should have stopped by, I live about 5 minutes from Brooks'.

[mendyweiss]

Seems like all these Bubbas who cook ribs use indirect heat for hours.
I don't know about cooking them directly on the grill I would like to know as well

[drjoek]

My experience with cooking ribs on the grill has been very unsatisfying. The fatty ness of ribs make them very tough to cook with out burning. We tend to cook them indoors in the oven. Maybe some hayseeds will be better at this than a yankee like me.

[EliSnow]

Seems like all these Bubbas who cook ribs use indirect heat for hours.
I don't know about cooking them directly on the grill I would like to know as well

I was planning on using indirect grilling. It's pretty easy. If you're using gas, have the ribs over a burner that's off, and turn the other burners on.

If using charcoal, you have to essentially put the coals on the outer rim of the grill and put the ribs in the middle.

[Cleophus James]

Charcoal or gas?

[EliSnow]

Charcoal or gas?

Gas, which I know is not as good as charcoal, but I'm using hickory wood chips and my grill has a smoker compartment.

[TooLowBrow]

6/9/2007
The 5th Annual Big Apple Barbecue Block Party
BABBP Day 1
Come to Madison Square Park and enjoy barbecue from the top pitmasters in the country. The 5th Annual Big Apple Barbecue Block Party (BABBP) is taking place at Madison Square Park on June 9 & 10, from 12 p.m to 6 p.m. For information, please click here (http://www.bigapplebbq.org/) to go to the BABBP website.

[waltermitty]

If you don't have the time or equipment for hours of indirect heat, you can boil the rack of ribs for 30-45 minutes....
Then add your dry rub.... Put the ribs on the grill and finish them off with a sauce (if you wish)....
This method has brought me very good, fall off the bone ribs without the time and effort of "real bbq ribs"

[Scottyflamingo]

Marinate those badboys in Coca Cola for about six hours before they go on.

[Team_Ramrod]

When it comes to ribs I cheat, I boil them in a big pot on the stove first, they become nice and tender. Then I throw them on the grill and smother them in sauce and give them a nice little char.

When they are off the grill and on your plate the meat just falls off the bone....

Sometimes cheating is good:wink:

[Cleophus James]

Gas, which I know is not as good as charcoal, but I'm using hickory wood chips and my grill has a smoker compartment.
VERY GOOD START

Charcoal is better, but hickory chips will help.
I don't boil them, because I like a little flaver and chew to them. If I want a pot roast I'll get the crock pot out.
The secret for cooking is slow and low. Grill in a temp range from 140-150 F for 1.5-2.5 hours (one rack).
The most smoke gets in the meat in the first 30 minute.
There is no way to have too much smoke.
Leave the lid down! Flip every 15 minutes.
If wet I recommend saucing 2-3 flips before the end.

I like pouring a little beer on it half way through (moisture).

[Scottyflamingo]

VERY GOOD START

Charcoal is better, but hickory chips will help.
I don't boil them, because I like a little flaver and chew to them. If I want a pot roast I'll get the crock pot out.
The secret for cooking is slow and low. Grill in a temp range from 140-150 F for 1.5-2.5 hours (one rack).
The most smoke gets in the meat in the first 30 minute.
There is no way to have too much smoke.
Leave the lid down! Flip every 15 minutes.
If wet I recommend saucing 2-3 flips before the end.

I like pouring a little beer on it half way through (moisture).

I do the same thing with a 50/50 mixture of beer and vineger.

[Cleophus James]

I do the same thing with a 50/50 mixture of beer and vineger.
thats a good idea.

[jetdog]

brown sugar, cumin, paprika. about a 2:1:1 ration, but it all depends how you like it. toss in red chile powder for some kick.

[EliSnow]

Marinate those badboys in Coca Cola for about six hours before they go on.

I assume that you would still put rub and sauce on the ribs afterwards?

I may try this.

[mildly amusing]

that is one hell of a grill to leave behind...i've made ribs a few times using the indirect heat method on a propane grill and the results have been pretty good...instead of coleslaw, try making health salad (http://recipes.egullet.org/recipes/r604.html) ...it's real good...

[torker]

instead of coleslaw, try making health salad (http://recipes.egullet.org/recipes/r604.html) ...it's real good...
How dare you, sir. How dare you.

[EliSnow]

that is one hell of a grill to leave behind.

Yeah, the sellers are great people. They left the grill, an underground propane tank for the grill, three refridgerators, and a freezer, all with not extra cost.

[MobCounty]

I will second the boil process. its especially easy if you have a turkey fryer to do it with. boil em in cider and jack.

then get some wood chips for smoke. roll them in foil and put them close to heat. while you are cooking apply a rub and spray em with cider frequently. the slower the cook the better.

I like rudys rub.

ialso like to marinate for a day or two.

[MobCounty]

oh and I love those viking grills. they get super hot , so you won't need to turn it up much to be cooking.

[Chigworthy]

I've got an indirect charcoal smoker and a regular old Weber, and you can do ribs on either. Indirect for the long day, smokey and tender goodness, and the Weber for ribs in a half an hour.

I've never had a problem with tough ribs when I cook 'em quick, but I always buy ribs supplied by one of our NorCal foody ranches at the local butcher. Plastic wrap and styrene trays with maxi pads should never touch meat or fish. Nothing is more disgusting than something you're going to eat sitting on that bloody pad. My buddy will buy those sealed ribs from Costco, and they aren't bad as the plastic is pretty dense and doesn't impart that nasty flavor to the meat.

For the quick method, you can throw some smoke on the ribs by chucking a few pieces of fruit wood (I use seasoned apple prunings) on the coals for the pre-sauce stage and then covering the grill.

Pre-grilling dry rubs are great for either method, and letting the rub soak in for a day is tits. A real simple dry rub is smoked paprika, garlic powder, salt and pepper. Sauce-wise I cheat and buy Firehouse 2- or 3- alarm sauce.

[Recyclerz]

I've have got to disagree with the boil-it-first crowd, big time. You lose so much flavor from the meat doing it that way. Indirect heating on the grill for most of the time and then ten or fifteen minutes over direct heat at the end for a bit of crispy is the way to go.

If you can't pull that off, I think less bad alternatives to boiling are partially baking the slabs in a regular oven or throwing them in a microwave (although you lose almost as much flavor in the microwave as with the boiling).

[EliSnow]

I think I'm going to grill two racks. With one rack, I'm going to do a Coke-marinate, rub, and bourbon BBQ sauce mix. For the other, I'm going to marinate in this lemon/apple cider marinade the book I have suggests, then go with a rub, and regular barbeque sauce. I'm going to try without boiling this time.

For this time, I'm going to make all the rubs, and sauces and see how that works.

[topless_mike]

boil those puppies first, then put em on the grill to char up a bit.

[mendyweiss]

Making all those ribs just for yourself ? Hopefully one of your new hot neighbors will come over and introduce herself to you. You offer her some bbq ribs right off of the grill, and a few cocktails, Ohhhhhhhhh !!!!!

[mildly amusing]

How dare you, sir. How dare you.

haha....cole slaw is the hack comic of side dishes...especially the ones made with mayo...gross....if you make it with a vinegar base it's almost like health salad...except not as good

also...Steve Raichlen has a book devoted just to making ribs (http://www.amazon.com/Raichlen-Ribs-Outrageous/dp/0761142118/ref=pd_bbs_sr_4/102-8581809-7739340?ie=UTF8&s=books&qid=1181156669&sr=8-4) which has lots of interesting variations....

[EliSnow]

Making all those ribs just for yourself ? Hopefully one of your new hot neighbors will come over and introduce herself to you. You offer her some bbq ribs right off of the grill, and a few cocktails, Ohhhhhhhhh !!!!!

Remember, I have a wife.

I'll save any ribs I don't make it through on Saturday evening for sunday lunch.

[EliSnow]

also...Steve Raichlen has a book devoted just to making ribs (http://www.amazon.com/Raichlen-Ribs-Outrageous/dp/0761142118/ref=pd_bbs_sr_4/102-8581809-7739340?ie=UTF8&s=books&qid=1181156669&sr=8-4) which has lots of interesting variations....

I have his Barbeque Bible and How To Grill, but not this. I'm gonig to order it now.

thanks.

[aceofspades7]

those steve raichlen books are all good - even if he looks like a kid toucher... good luck with the ribs

[mendyweiss]

Ok last stupid question from Mendy.
Beef or Pork ribs ?, and does it make a difference how you marinate or cook them ?

[torker]

haha....cole slaw is the hack comic of side dishes...especially the ones made with mayo...gross....if you make it with a vinegar base it's almost like health salad...except not as good

also...Steve Raichlen has a book devoted just to making ribs (http://www.amazon.com/Raichlen-Ribs-Outrageous/dp/0761142118/ref=pd_bbs_sr_4/102-8581809-7739340?ie=UTF8&s=books&qid=1181156669&sr=8-4) which has lots of interesting variations....
http://www.kraftafh.com.au/images/Mayonnaise/coleslaw_mayo_21kg_copy.jpg

[torker]

Ok last stupid question from Mendy.
Beef or Pork ribs ?, and does it make a difference how you marinate or cook them ?
Mr. B talked about ordering beef ribs in Memphis and how foolish he was made to feel.

There is a world of difference between barbeque ribs and grilled ribs.

[Scottyflamingo]

I assume that you would still put rub and sauce on the ribs afterwards?

I may try this.

Yeah, you can do what you want when you put it on. The acids in the coke soften up the meat and you get some sweet flavoring.

[King Hippos Bandaid]

Speaking of Ribs, I will be bringing Ribs to a Kick Ass BBQ on Sunday,

:king:

[BoondockSaint]

I bet there will be ribs at the F_S-tivus!

[hurlmon]

What ever you do, please do not boil them. Low and slow is the only way to go.

Go with the 3-2-1 method of smoking ribs (if spares for baby backs adjust to 2-2-1). Also remember to remove the membrane off the bottom side. Place knife or screw driver under it at about the 3rd rib in and pry it up. The grab it using a paper towel and pull it off in one nice pull. keeping it on will not let smoke in and make them quite chewy

3-2-1 works like this

3= 3 hours on the smoker at 225 degrees (indirect heat of course) The comes 2
2= wrap them in foil with alittle apple juice and put them back on, in the foil for 2 hours. Then 1
1= take them out of the foil for the last hour. This is when any bbq sauce would be put on, towards the end.

Once you learn youy grill you may want to adjust you times for the perfect rib.
Just search smoking 3-2-1 for more in depth info

Rib meat should not fall off the bone. If it does they are over cooked. You should be able to take a bite, and leave a bite mark. It's meat, it should have some texture and chew to it. The bone should show moister but dry off within 7 - 15 seconds.

In the last hour pick up the ribs in the center with a pair of tongs and they should bend to to a nice "C" well a sideways "C"


Since you have the BBQ going you might as well do some apps. Do a search for Atomic Buffalo Turds (or ATB's) you won't be disappointed.

[PapaBear]

I didn't grill them, but I made ribs tonight. If they were any more tender, I'd have to eat them with a straw.

[jauble]

Im making slow cooker ribs with a peanut butter based marinade. Its going to be awesome just so you know. There are two rib threads already, but this one is different. I want to know what sauces you make/use for ribs. Rubs also apply. After I figure out everything I will post it tomorrow.

[torker]

I'm getting my oil changed tomorrow.

[DiabloSammich]

Today's the big day.


My asshole is all puckered up with anticipation.

[epo]

Today's the big day.

My asshole is all puckered up with anticipation.

How would that be different than any other Tuesday?

[biggestmexi]

Im making slow cooker ribs with a peanut butter based marinade. Its going to be awesome just so you know. There are two rib threads already, but this one is different. I want to know what sauces you make/use for ribs. Rubs also apply. After I figure out everything I will post it tomorrow.

Peanut butter on rib?

Whats next a ketchup marinade?

YUCK.

I a real cook. Use a dry rub that I make myself. A little on the spicy side but not much.

PEANUT BUTTER?! Why don't you try Hoison sauce. Or the asain pb sauce they make from House of Tsang.

[jauble]

Peanut butter on rib?

Whats next a ketchup marinade?

YUCK.

I a real cook. Use a dry rub that I make myself. A little on the spicy side but not much.

PEANUT BUTTER?! Why don't you try Hoison sauce. Or the asain pb sauce they make from House of Tsang.

But obviously not a grammar teacher. Its not just peanut butter.

[biggestmexi]

But obviously not a grammar teacher. Its not just peanut butter.

You dont knead grahmer in the kitshen.!

You can use this and punch your friends in the cock too.

http://us.st12.yimg.com/us.st.yimg.com/I/theoriginalstore_2030_55834477

[Freakshow]

Is the 1500th anniversary of the founding of your organization?

[jauble]

Son of a bitch that was delicious. Mexi it was an asian style peanut deal and damnit it was good. I'll post the marinade when I start caring about not just enjoying food.

[Snoogans]

in honor of this thread i ordered ribs from the chinese place today

[Friday]

You dont knead grahmer in the kitshen.!

You can use this and punch your friends in the cock too.

http://us.st12.yimg.com/us.st.yimg.com/I/theoriginalstore_2030_55834477

:clap:

house of tsang fan since day one!!

[carlygirl]

Im making slow cooker ribs with a peanut butter based marinade. Its going to be awesome just so you know. There are two rib threads already, but this one is different. I want to know what sauces you make/use for ribs. Rubs also apply. After I figure out everything I will post it tomorrow.

During vacation in West Texas, I had ribs at the Gristmill restaurant. The best I ever had. They had an apple-based sauce. ohhhhhh myyyyy gaaaaaaahd were they good.

[Liverspot]

I used to get Thai food and Vietnamese as well that had peanut based sauces, great stuff. I remember a great grilled chicken that had a peanut sauce though I am not sure about everything that was in it. Very good, served on skewers, yum!

[DiabloSammich]

How would that be different than any other Tuesday?



I shaved.

[biggestmexi]

Son of a bitch that was delicious. Mexi it was an asian style peanut deal and damnit it was good. I'll post the marinade when I start caring about not just enjoying food.

then you are not a real foodie.

I shaved.

Where?

[epo]

then you are not a real foodie.



I would trust Jauble to make my final meal. I'm sure once Johnny Law catches up with me...I'll get to make the request!

[King Hippos Bandaid]

a nice dry rub is underrated

tastes good and less messy

[jauble]

chunky peanut butter
dry sherry or chinese rice wine
dark soy sauce
wine vinegar
honey
flavorless cooking oil
tbsp dark sesame oil
tbsp asian chile sauce
grated zest of a lime
6 cloves garlic
ginger, minced
cup green onion, chopped
cup cilantro sprigs

Here is the marinade, it was good. Post your sauces/marinades people.

[biggestmexi]

a nice dry rub is underrated

tastes good and less messy

By who?

[ecobag2]

I tried a rub that included an insane amt. of chili powder once - and I had no idea b/c I'd never used chili powder in anything before. Rooned everything.

My mouth was on fire the whole time but I cooked them forever so ... what can you do? Eat em.

Psa: Careful with chili powder.

[west milly Tom]

Sauces and marinades are amateur. They disguise the flavor of the pork. Try a
Dry run you'll be amazed.

[biggestmexi]

Sauces and marinades are amateur. They disguise the flavor of the pork. Try a
Dry run you'll be amazed.

Really depends on how heavy you really make your sauces or marinades.

Although I have not heard much of a marinade for ribs.

But if you make a decent light flavoured sauce of sort you can constantly baste it in the smoker.

And if your not smoking it, it would even be better to make a glaze type sauce.

[west milly Tom]

I never abandon the dry rub. I got some good ones ill post later.

[biggestmexi]

I never abandon the dry rub. I got some good ones ill post later.

Your to north for good ribs. :tongue:

[KatPw]

:clap:

house of tsang fan since day one!!

X2. Love their stir fry sauces.

[ecobag2]

I a real cook.

ah-so.

[Coach_Mac]

During vacation in West Texas, I had ribs at the Gristmill restaurant. The best I ever had. They had an apple-based sauce. ohhhhhh myyyyy gaaaaaaahd were they good.

Well, I wouldn't call Gruene West Texas but yea, great food and a great atmosphere there. But if you're ever down that way again try Saltlick for bar b q.

[carlygirl]

Well, I wouldn't call Gruene West Texas but yea, great food and a great atmosphere there. But if you're ever down that way again try Saltlick for bar b q.


You're right..I shoulda said Hill Country. Saltlick, huh? I'm never going that way again. I was bored solid.

I'm sure it would have been much better if it had been summer and the Guad had been high.

[Coach_Mac]

You're right..I shoulda said Hill Country. Saltlick, huh? I'm never going that way again. I was bored solid.

I'm sure it would have been much better if it had been summer and the Guad had been high.

Really? Did you spend time in Austin? That is a very cool city. And yea, definately go in the summer and float the river.

[epo]

chunky peanut butter
dry sherry or chinese rice wine
dark soy sauce
wine vinegar
honey
flavorless cooking oil
tbsp dark sesame oil
tbsp asian chile sauce
grated zest of a lime
6 cloves garlic
ginger, minced
cup green onion, chopped
cup cilantro sprigs

Here is the marinade, it was good. Post your sauces/marinades people.

Jauble you are the king of food. Thanks for the marinade ingredients.

[carlygirl]

Really? Did you spend time in Austin? That is a very cool city. And yea, definately go in the summer and float the river.

I was actually in Canyon Lake. I would not have been bored solid in Austin. The only good thing about this holiday was a trail ride in Boerne. Great ride, cool cowboys, it was a blast.

[aceofspades7]

i am going to cook ribs on sunday. i usually par-bake them and finish them on the grill but this time i want to do them in over indirect heat the whole time. anyone have much success in doing this? any recipes or techniques?

[chefdoug68]

Indirect heat on a smoker or grill is a great way to cook ribs. You may want to be prepared to spray them with a new spray bottle filled with apple juice or even cover them loosely with foil after a while to keep them moist.

[mendyweiss]

Indirect heat on a smoker or grill is a great way to cook ribs. You may want to be prepared to spray them with a new spray bottle filled with apple juice or even cover them loosely with foil after a while to keep them moist.

How long should a rack of ribs take to cook ?
Should you add more charcoal (indirect method)?

[aceofspades7]

oh yeah - forgot about this thread - i think i posted in it... i am planning on smoking these on my big green egg (which was a gift that i've been reluctant to smoke on). it has been great for cooking steaks etc but it is time to smoke. i figured ribs would be a good start. i'll try to snap a couple of pics.

[chefdoug68]

How long should a rack of ribs take to cook ?
Should you add more charcoal (indirect method)?

An hour and a half to two hours at 250 degrees for a couple of racks. Adding more charcoal as needed to maintain 250 to 300 temp.

[biggestmexi]

soak your chips in aqua.

then place them in HD tinfoil. Poke few holes. Get your self a couple of them made up.

Get a charcoal starter (you will need it to start your second batch oh charcoal)
(so your not trying to light charcoal in the cooker)


Depending on your area of grilling you can make the charcoal in a ring on the outside ribs in middle. if that not plausible i would place tinfoil under ribs and in the middle. then leave the area where the charcoal will be un tinfoiled a bit so you can place the chips over them.


make sure you get the other charcoal started before the others run out.

or if you think you started the second batch to late you can fan them in a starter to make the process a bit quicker.

Rub or marinade well in advance. Longer cooking times gives the connective tissue more time to break down.

Usually in this aforementioned method you rarely need to turn them.

[aceofspades7]

2 racks of baby backs going at 225 indirect with apple wood chips - will try to remember to take a pic later... rubbed em with salt, pepper, cayenne, and some bbq spice mix .

[aceofspades7]

here's the smoker at 225 - i am not opening it for 4 hours...

http://i270.photobucket.com/albums/jj108/davidcgallo/P1000849.jpg

[biggestmexi]

here's the smoker at 225 - i am not opening it for 4 hours...

http://i270.photobucket.com/albums/jj108/davidcgallo/P1000849.jpg

4 hrs at 225 seems a bit long....a bit.

i cook mine for 2-3 days with an electric blanket

[aceofspades7]

they were delish - will def be smoking more... cooked for 4 hours at 225 then reheated on the weber with sausage and steak for a fest with some friends...

http://i270.photobucket.com/albums/jj108/davidcgallo/P1000851.jpg

http://i270.photobucket.com/albums/jj108/davidcgallo/P1000853.jpg

[EliSnow]

Bump for opies twisted balls

[opie's twisted balls]

nice....thx Eli!

[Ogre]

Here is a basic rub recipe that I use:

1/2 cup kosher salt (sea salt is ok too)
1/2 cup brown sugar
1/2 cup of paprika
1/3 cup of coarse ground black pepper (kitchen grind)
2 TBSP of garlic powder
1 TBSP of onion powder
1 TBSP of onion dried flake (pulverize in baggie first for smaller bits if they are large flakes)
1 TBSP of dried ground mustard
2 tsp of ground red or cayenne pepper
1 tsp of celery seed

Pure Honey

Mix the dry ingredients in a bowl. Set aside.

Let ribs stand at room temp for 1 hr. Rub thoroughly both sides let stand 5 min before putting on smoker. Indirect heat with smoke at 215-225 for 3 hrs. Just a standard oak chip will do. Soak chips in water and create foil pouches out of HD foil as BiggestMexi outlines above. You can use this same pouch type deal with the smoking pellets you can find at stores and online. I like the Jack Daniels brand that is punched from the actual mellowing charcoal that the whiskey went thru. smooooove flava. Anyway I digress, after 3 hrs baste the tops of the ribs with a moderate coat of honey and smoke for 30-45 more mins. This will create a nice glaze that counters the cayenne heat. By this time you should be getting the meat to creep back exposing more of the rib bones.

Then put them to bed. A foil pan or metal pan that can be tightly cover with HD foil. By this time you can have the heat at about 200 degrees and declining. Vent the cooker of this is needed to bring the heat down to 190-200. Place the tightly sealed ribs in pan back in heat source (oven can work at this stage) for an additional hour. Internal temp needs to be 185-190 for fall of the bone. The juices (nectar of the Gods) that are left in the bottom of the pan should be reserved. They can be frozen and used in a crock pot pork roast at a later time, or they can be used in reheating ribs if they were prepared in advance of an event. Just smear on the drippings and wrap in HD foil and place on the top rack of a BBQ or in the oven until warmed thru.

Now I'm starvin.

On a side note, IMHO Baby Back ribs are good but I prefer the Large Spare ribs because they have more fat content that renders thru the meat thereby giving it a fuller flavor. They tend to be more forgiving too, not to dry out as fast if for some reason the heat gets crazy on you. When using an indirect charcoal smoker it is key that the heat is indirect heat. You can pull the fine membrane from the bone side of the ribs. It is a paper like material that can be stripped away before smoking. advantage more smoke passes thru the meat, disadvantage the membrane acts as protection from keeping the backside of the rib from getting scorched or dry. For what its worth.

Thats about it.