RIBS

[BIGGUNGOBOOM]

Ok, I need some secret rib recipt,,, mine are good but I need something thats is gonna knock some shoes off. what chall got
this would be for Pork Ribs

[AdamN]

Take a look at this and modify as you see fit.

http://www.virtualweberbullet.com/rib1.html

Everyones taste is different. Ive always seemed to lean towards a "dry" rib but others prefer a sauce of some type.

Ribs like baby backs can be grilled pretty easy, the bigger pork ribs are probably better cooked/smoked at a lower temp.

How you planning on cooking them???

[nitesite]

If the weather turns real bad and you want some babyback ribs but can't do them outside, I'll share an Alton Brown recipe that is done with a dry rub and put in the oven for four hours.

It's more sweet than smoky, but everybody who's tried them eat like it's their last meal and always ask me for the recipe. It uses brown sugar and salt and pepper and six other spices plus a secret.

http://i4.photobucket.com/albums/y141/nitesite9/Babybacks_out_of_the_oven.jpg

http://i4.photobucket.com/albums/y141/nitesite9/Babys_with_sweet_sauce.jpg

Wouldn't pass muster at a BBQ competition because they slip right off the bone, but damn they are tender enough for kids with baby teeth to eat with ease.

Sorry, but I couldn't get my foot in the pic this time.

[AlPackin]

ummmmm ... looks great Dave :thumbsup:

[TowsonTiger22]

Sir, I will take that recipe. Me and a bunch of folks from college do a Sunday Dinner, since we're all away from home, and we get a feeling of family. I'll give it to a buddy for our next one, as I did the last (German Farmer's Porkchops).

[TowsonTiger22]

Oh, also, Alton Brown is one of the best people on Food. Bobby Flay=crap, even though he uses a WSM. I just don't like him. The everyday italian chick= HOT. That is all.

[nitesite]

I started a thread a couple months back when it was raining like heck and I referenced this method. I was doing again for the umteenth time. It always works, every time, and nobody has ever said it wasn't great.

This is a cooking method and recipe that I shamelessly borrowed from Alton Brown. When I'm forced indoors I can still make some damned tender and sweet ribs which are wonderful, and errybody who's tried them raves about 'em.
The Rub - makes enough for two racks of babybacks
8-Tbl brown sugar
1½ Tbl coarse Kosher Salt
½ Tsp onion powder
½ Tsp Old Bay
½ Tsp Cayenne pepper (more to suit taste)
½ Tsp Thyme
½ Tsp ground black pepper
½ Tsp Cumin
½ Tsp Chili Powder
Apply the rub a couple hours ahead of time and refrigerate. I have sometimes removed the membrane on the back, but leaving it on helps hold the rack together.
Heat the oven to 250°F
Take extra wide heavy duty foil and tear off about 2½-feet lengths. Lay each rack on a sheet of foil and form a tube by lifting and crimping the sides at the top. Pull up one end and crimp it off as well. Into the open end pour 1-cup of apple juice and then seal that end up as well. Place on a large pizza pan or any large cooking sheet with raised sides.
Cook for three hours.
Remove the pan from the oven and carefully open up the foil. Using a baster, remove the brown sugar and spice laden juice and put in a separator for the fat to rise. If you had any leftover rub, sprinkle the last of it onto the ribs and close them back up. Return them to the oven for one more hour.
During that hour, you make the sweet sauce to drizzle over them just before serving.
Pour the juices you took trom the foil pouches (minus the fat that rose to the top) in a stainless steel saucepan and bring to a medium boil while the meat finishes cooking. Turn it off and let it cool and thicken.
After four hours of cooking, turn off the oven and remove the ribs from the oven and brush the cooled and thickened sauce onto the ribs. Leave the foil open and put back in the oven for 20-minutes.
Dig Into some sweet, salty, peppery and tender-juicy mouthwatering meat popsickles.

[BigSlick]

If ya gonna do ribs, ya gotta decide if ya want cue, or ya just want ribs. Both is usually outstanding good. But, dat prolly cause I just like ribs.

If ya gonna smoke em here go a easy way ta do em up so errybody a be ya best friend.

Prep ya ribs jus exactly like this an you a get em da way I been doin em for a whole lotta years, with nary a scrap left even once.

If I show up missin, it a be cause one a my uncles read this an killed me for talkin about how ta do ribs

I usually 8-10 racks a pork ribs, sometimes less if I'm runnin some other stuff, but, if ya gonna go to da effort, might as well feed errybody ;)

Take ya fresh ribs, an rub em da night before an poke holes all in em between da bones. Leave da membrane on. Wrap them ribs up tight as you can get em wit saran wrap or bag em wit da Foodsaver an put em in da freezer overnight.

Early in da morning if ya eatin for lunch, or about 12:30 or so if ya gonna do supper, fire up ya rigs just like ya normally do. Lump, charcoal if dats all ya got, all wood is best, but it a take some doin ta get used ta dat cause it a lil bit different than running lump or charcoal.

Best option, go wit some good seasoned out oak for ya fire. I cut mine with a lil bandsaw into about 3-4" thick ¼ rounds, work best for me. Burn off ya wood till ya get a good coal going, then add a couple more pieces on top an get ya fire up to temp an stabilize it wit ya vents.

When ya fire just startin ta coal down a lil bit, take ya ribs outta da freezer an let em sit out. When ya fire is gettin up to where ya want it, start tryin ta bend them ribs. When they *just* start ta bend a lil from thawin you ready ta go.

Put ya ribs on with ya fire up around 275-300 or so for a hour. Hit em wit da smoke from da get go, good medium smoke from dat oak, steady, but not so heavy it get bitter by a long shot. Jus medium.

After dat first hour, start addin ya hickory or ya peach wood, plum a do, ya just gotta add a lil extra. Apple work too, we just don't get it around here, plus it a real mild flavor, so if ya like some full flavor ribs, go wit da hickory or da peach.

Cut ya fire down to about 220-230 at da most, 215 a be real good if ya can hold it.

Go back inside ya crib, get ya a big bottle of apple juice, some cranberry juice an some orange juice. Put about three cups all total about ½ an ½ of all three in dat pot an bring it to a rollin boil. Cook it till it reduce (evaporate) while it boils down to about half or a lil less. Add in maybe ½ cup more or less of Steens Pure Cane syrup and a ½ cup a juice from a jar a jalepenos. Mix it all up real good an let cool.

When it all cool down so it don't burn ya from handlin it, put it in a spray bottle. Go out to ya rigs, an spray both sides a ya rib racks till they good an covered. Put da lid on an walk away. Get ya temps stable again up at about 240 an just let em roll for about two hours.

Go back out one more time, spray ya ribs and put da lid on again, for maybe another hour or so. When ya see dat meat draw up on da bones it mean all ya fat renderin out real good. When ya see dat happen, take ya heat up to about 275-300 again for about 20-30 minutes an take da ribs off an let em sit for about 30 minutes. Just let em rest on a platter or in a big bowl till they cool some.

What you a get is some ribs with a lotta flavor from dat rub, tender as can be with no fat, but still got enough texture so they ain't even a lil bit mushy. Mushy ribs is bad.

Also, you have a lil crust on da ribs, not a heavy crust, not anything dat really add a overpowering flavor to em, just some stuff ta really pull in dat smoke.

Plus, they a be pink all da way to da bone, just like ya ring on a brisket ot a pork butt.

Lil kick, lil hint a sweet, flavor just explode in ya mouth, juicy tender goodness with zero fat. Meat a pull right off da bone errytime.

For a rub, I use just about anything, long as it ain't got a lotta salt in it.

Garlic powder
brown sugar
onion powder
cumin
lil bit a paprika
black pepper
white pepper
ground oregano (just a lil speck)
ground cinnamon (even less than a lil speck maybe 1/8 teaspoon at most)
dry mustard
season salt
chili powder

Rub em real heavy, freeze em, cook em hot at first with medium smoke, back off on da heat hit em wit ya seasonin smoke, spray em once, let em roll, spray em again let em ride a lil bit, crank up da heat, yank em an let em rest.

All they is to it.

Perfect erry time

For real

[cvfl]

I've done the Alton Brown ribs - they are passable. Gotta try Slick's now...