Post your rib BBQ method here

[DamianJ]

I love baby back ribs, but never cooked them myself. Gonna try on Saturday.

So what say you? Dry rub? Marinade? Low and slow in the oven then finished on grill? Simer in water first?

So many options...

Post your fave way...

[EddyTheDog]

Reggae sauce and then in the oven for ~3 hours on low and then charred on the BBQ.

Good to see someone making use of the nice weather - I should be in the garden...

[candyflip]

I go next door and ring my neighbor's door bell. That is, if he isn't in the backyard already smoking or grilling something up.

He does BBQ catering all summer and there's always plenty leftover to share

[Grapesoda]

I use a Bradley smoker.. . sometime the 3-2-1 method with is open on the rack, wrapped in foil with a splash of apple juice, then last hour open on rack. I use a rub... today I'm going to do open on the rack the entire time

[Harmon]

Thanks for making this thread. Now I am even hungrier than I was before reading it.

I am however going to head to the store later and pick some up for this weekend due to the power of suggestion... and for that, I thank you.

[junction]

DO NOT BOIL YOUR RIBS!

Start by pulling of the silver skin.

I make my own rub (brown sugar, garlic powder, paprika, onion powder, chili powder, black pepper).

Set up your grill for indirect cooking with charcoal, and hickory wood.

Cook ribs at 225 to 250 for 8 - 12 hours.

If you like your ribs wet, add 1 bottle of real maple syrup (not that shit for pancakes) to your favorite store bought or homemade bbq sauce, and start mopping the ribs 1 hour before taking of the grill.

You can thank me later.

[Harmon]

Originally Posted by junction

DO NOT BOIL YOUR RIBS!

Great advice. Boiling them only toughens them up.

Cook them on low for like 4 hours and that meat will fall right off the fucking bone.

This is my new favorite thread on GFY

[Choopa_Pardo]

Dry rub, smoked.

[Evil Chris]

Originally Posted by junction

Cook ribs at 225 to 250 for 8 - 12 hours.

Right, I'm going to babysit an oven or burn 12 hours of propane to make a batch of ribs.

I'd rather just get them an M&M, sear them on high temp for 10 minutes and eat.

[pornguy]

Simmering in water only removes the beef or pork flavor.. Try simmering in BBQ sauce for about 10 min at boil. Then toss on the grill for about an hour on low heat. Make sure to have a pan of water on the grill as well to keep steam inside to keep them from getting dried out.

[DamianJ]

Originally Posted by junction

DO NOT BOIL YOUR RIBS!

Start by pulling of the silver skin.

I make my own rub (brown sugar, garlic powder, paprika, onion powder, chili powder, black pepper).

Set up your grill for indirect cooking with charcoal, and hickory wood.

Cook ribs at 225 to 250 for 8 - 12 hours.

If you like your ribs wet, add 1 bottle of real maple syrup (not that shit for pancakes) to your favorite store bought or homemade bbq sauce, and start mopping the ribs 1 hour before taking of the grill.

You can thank me later.

Sounds good

Now, I'm a good cook, but not that experienced BBQing, heck, I'm British, we only get 3 days a year where we CAN BBQ. I've got a weber charcoal grill. If I put the coals in half the bottom, lit them, and put the ribs on the other half (which is what I think indirect cooking is) there is no way it would cook for 12 hours.

So what do you do?

Also, regarding boiling, I was reading this:

"Many older rib recipes call for the racks to be gently simmered in hot water before roasting, presumably in order to relax the tough connective tissue which holds them together. However, posters on online food forum chowhound.com are indignant at the idea, protesting that "parboiling any meat is a crime against humanity" and suggesting that such a step might make a tasty "pork broth", but does nothing for the flavour of the ribs themselves.

The new cookbook from renowned Yorkshire butchers, the Ginger Pig, however (worth buying for the sausage roll recipe alone) boldly flies the face of such naysayers, with a recipe which calls for a half-hour pre-simmer before the racks are marinated and baked. The resulting liquid is porky smelling enough for me to doubt the wisdom of this approach, even before I taste the finished article, which is distinctly tougher than any other recipe I try ? perhaps it would work better with meatier spare ribs."
http://www.guardian.co.uk/lifeandsty...-barbecue-ribs

And it just made me wonder what the Americans do...

But you sound as if you know what you're doing, so I promise I won't boil them!

Thanks for the help

[RebelR]

Originally Posted by DamianJ

Sounds good

Now, I'm a good cook, but not that experienced BBQing, heck, I'm British, we only get 3 days a year where we CAN BBQ. I've got a weber charcoal grill. If I put the coals in half the bottom, lit them, and put the ribs on the other half (which is what I think indirect cooking is) there is no way it would cook for 12 hours.

So what do you do?

Also, regarding boiling, I was reading this:

"Many older rib recipes call for the racks to be gently simmered in hot water before roasting, presumably in order to relax the tough connective tissue which holds them together. However, posters on online food forum chowhound.com are indignant at the idea, protesting that "parboiling any meat is a crime against humanity" and suggesting that such a step might make a tasty "pork broth", but does nothing for the flavour of the ribs themselves.

The new cookbook from renowned Yorkshire butchers, the Ginger Pig, however (worth buying for the sausage roll recipe alone) boldly flies the face of such naysayers, with a recipe which calls for a half-hour pre-simmer before the racks are marinated and baked. The resulting liquid is porky smelling enough for me to doubt the wisdom of this approach, even before I taste the finished article, which is distinctly tougher than any other recipe I try ? perhaps it would work better with meatier spare ribs."
http://www.guardian.co.uk/lifeandsty...-barbecue-ribs

And it just made me wonder what the Americans do...

But you sound as if you know what you're doing, so I promise I won't boil them!

Thanks for the help

You are wise to doubt the boil method, Just remember, cooking times will vary depending on whether or not you use back or side ribs. More fat in side ribs, and they take longer. Back ribs for me take about 3 hours.

Get some apple wood chips, you wont regret it (2 parts wet to 1 parts dry) A rib rack can be very helpful on a kettle where space is limited. A spray bottle with Apple Juice or cider is very good to spritz the meat from time to time until its time to add the sauce. Often I dilute a bit of the sauce into the juice for more flavor. And if your ribs are done before everything else is ready, a handy trick is to heat your over to 250 F put the ribs in a paper bag and hold in the oven, it mops up some of the fat, and holds them quite nicely. This is also good for finishing off the ribs if you run out of charcoal/gas as the steam inside the bag makes them more tender.

[Chris]

Originally Posted by Grapesoda

I use a Bradley smoker.. . sometime the 3-2-1 method with is open on the rack, wrapped in foil with a splash of apple juice, then last hour open on rack. I use a rub... today I'm going to do open on the rack the entire time

Exactly this.

Depending on the size of the ribs it can either be 2-1-1

for ribs over 2lbs i would go with 3-2-1

that being 3 hours at 225 in the smoker uncovered
2 hours wrapped in foil with a lil bit of apple juice
and then 1 hour opened back up to build its bark

its full proof


never boil your ribs


i tend to buy random dry rubs online and at different bbq places so im always trying something new but i like to add a bit of sauce at the end

[Sid70]

Leave some space for my tuna please.

[ungratefulninja]

Pull the membrane off the back with papertowel for grip and use a butterknife if needed if the store didn't already remove it.

For babybacks:

2 hours in smoker with dry rub with no foil with smoke.

2 hours wrapped in foil, I lay down honey and brown sugar underneath and on top of the ribs in the foil and a little bit of apple juice if I have some.

1 hour unwrapped to crisp them up a little. (if I'm in a hurry sometimes I'll do this last step in the oven for 20 minutes @ 350, at this point they don't need smoke anymore)

(this is the 2-2-1 method - change the first 2 hours to 3 hours for full sized ribs, if the ribs seem fairly done after pulling them from the foil I'll do less time in the last step)

[Flow]

Remove the membrane.
Dry rub then put in fridge for 24 hours.
Put them in the slow cooker for about 4 hours on low (they will be falling off the bone).
Carefully put them on the grill for about 10 minutes each side for smoke flavor.
Cover in my favorite BBQ sauce and enjoy - best ever, so moist.

[Phoenix]

funny, i went to a rib place last night. I never eat ribs/pork.
However, i went for it. Then last night we were talking about making ribs at home.

[junction]

Originally Posted by DamianJ

Sounds good

Now, I'm a good cook, but not that experienced BBQing, heck, I'm British, we only get 3 days a year where we CAN BBQ. I've got a weber charcoal grill. If I put the coals in half the bottom, lit them, and put the ribs on the other half (which is what I think indirect cooking is) there is no way it would cook for 12 hours.

So what do you do?

There are many variables involved in cooking your ribs. Outside temperature, humidity, fuel load, grill cubic inches, etc.

Load your charcoal and hickory on one side of the grill. Once ashed and white, add your ribs to the other side. Place 1 lump of hickory on top of the ashed coals to produce great smoke. Close the lid, and don't open it! Check temp once an hour, and add coal / wood as needed. If you have a small grill, then cook time will be different. Also, if the grill is so small that the edge of the ribs are right near the edge of the coals, drape foil down from the grill grate to the bottom of the grill to direct the heat up and over. I generally cook 8 - 10 racks at a time in a very large grill. Cook time for me is different than it will be for you. You'll know they're done when you slide tongs half way down the rack, and the ribs start to break apart from the bone when you slightly lift up.

Originally Posted by DamianJ

Also, regarding boiling, I was reading this:

"Many older rib recipes call for the racks to be gently simmered in hot water before roasting, presumably in order to relax the tough connective tissue which holds them together. However, posters on online food forum chowhound.com are indignant at the idea, protesting that "parboiling any meat is a crime against humanity" and suggesting that such a step might make a tasty "pork broth", but does nothing for the flavour of the ribs themselves.

The new cookbook from renowned Yorkshire butchers, the Ginger Pig, however (worth buying for the sausage roll recipe alone) boldly flies the face of such naysayers, with a recipe which calls for a half-hour pre-simmer before the racks are marinated and baked. The resulting liquid is porky smelling enough for me to doubt the wisdom of this approach, even before I taste the finished article, which is distinctly tougher than any other recipe I try ? perhaps it would work better with meatier spare ribs."
http://www.guardian.co.uk/lifeandsty...-barbecue-ribs

Boiling removes the natural juices from the meat and bone. A good amount of the flavor you get in the meat is from the bone. Boiling ruins all of this. Cooking low and slow cooks down the connective tissue. As long as you remove the silver skin, and go low and slow, your ribs will be fall off the bone tender.

Originally Posted by DamianJ

And it just made me wonder what the Americans do...

But you sound as if you know what you're doing, so I promise I won't boil them!

Thanks for the help

I do a lot of BBQing. I just might make a rib video and post it this weekend.

[DamianJ]

Originally Posted by junction

There are many variables involved in cooking your ribs. Outside temperature, humidity, fuel load, grill cubic inches, etc.

Load your charcoal and hickory on one side of the grill. Once ashed and white, add your ribs to the other side. Place 1 lump of hickory on top of the ashed coals to produce great smoke. Close the lid, and don't open it! Check temp once an hour, and add coal / wood as needed. If you have a small grill, then cook time will be different. Also, if the grill is so small that the edge of the ribs are right near the edge of the coals, drape foil down from the grill grate to the bottom of the grill to direct the heat up and over. I generally cook 8 - 10 racks at a time in a very large grill. Cook time for me is different than it will be for you. You'll know they're done when you slide tongs half way down the rack, and the ribs start to break apart from the bone when you slightly lift up.



Boiling removes the natural juices from the meat and bone. A good amount of the flavor you get in the meat is from the bone. Boiling ruins all of this. Cooking low and slow cooks down the connective tissue. As long as you remove the silver skin, and go low and slow, your ribs will be fall off the bone tender.



I do a lot of BBQing. I just might make a rib video and post it this weekend.

You're awesome. Thank you!

[J. Falcon]

I throw it on the grill and let it cook.

[Grapesoda]

Originally Posted by Chris

Exactly this.

Depending on the size of the ribs it can either be 2-1-1

for ribs over 2lbs i would go with 3-2-1

that being 3 hours at 225 in the smoker uncovered
2 hours wrapped in foil with a lil bit of apple juice
and then 1 hour opened back up to build its bark

its full proof


never boil your ribs


i tend to buy random dry rubs online and at different bbq places so im always trying something new but i like to add a bit of sauce at the end

yeah me too, though right now I have a chili powder, garlic and onion powder, salt-black pepper and brown sugar rub I made

[Paul Markham]

We buy the ribs of full grown pigs, not the baby back type. No need the marinade or cover in any other taste. The meat and fat combination is fantastic tasty and soft. People are then able to add the sauce they personally like, mine is an Apple Sauce with crushed coriander and cumin.

Babyback ribs are to thin on meat.

[bronco67]

making a good rack of ribs is one of the toughest cooking jobs. I'll bet about 75% of people's ribs suck. I sure as hell can't do it properly.

It's not just the taste that's important, but the meat should fall of the bone with almost no effort. There's nothing worse than having to almost rip your teeth out while biting into some ribs.

[NaughtyRob]

My methods are to go here http://www.tonyromas.com/ or here http://www.famousdaves.com

[Grapesoda]

Originally Posted by ungratefulninja

Pull the membrane off the back with papertowel for grip and use a butterknife if needed if the store didn't already remove it.

For babybacks:

2 hours in smoker with dry rub with no foil with smoke.

2 hours wrapped in foil, I lay down honey and brown sugar underneath and on top of the ribs in the foil and a little bit of apple juice if I have some.

1 hour unwrapped to crisp them up a little. (if I'm in a hurry sometimes I'll do this last step in the oven for 20 minutes @ 350, at this point they don't need smoke anymore)

(this is the 2-2-1 method - change the first 2 hours to 3 hours for full sized ribs, if the ribs seem fairly done after pulling them from the foil I'll do less time in the last step)

yeah I like the brown sugar honey myself

[Grapesoda]

Originally Posted by Paul Markham

We buy the ribs of full grown pigs, not the baby back type. No need the marinade or cover in any other taste. The meat and fat combination is fantastic tasty and soft. People are then able to add the sauce they personally like, mine is an Apple Sauce with crushed coriander and cumin.

Babyback ribs are to thin on meat.

I can get the full ribs, just preffer the babybacks

[Grapesoda]

Originally Posted by NaughtyRob

My methods are to go here http://www.tonyromas.com/ or here http://www.famousdaves.com

real BIG FAN of daves for sure... go 3-4 times a month

[Brother Bilo]

Sounds weird, but I simmer them for about 3 to 4 hours in two 2 liters of Coke and a 2 liter of Orange pop, then finish them off on the grill with bbq sauce. The coke breaks them down and they just fall apart.

If I had a smoker, I would prefer a dry rub in the smoker with a last minute bbq sauce bath on the grill, but not currently an option for me.

[baddog]

Originally Posted by DamianJ

Sounds good

Now, I'm a good cook, but not that experienced BBQing, heck, I'm British, we only get 3 days a year where we CAN BBQ. I've got a weber charcoal grill. If I put the coals in half the bottom, lit them, and put the ribs on the other half (which is what I think indirect cooking is) there is no way it would cook for 12 hours.

For a Brit with not much sunshine, you got the right grill.

For indirect cooking, get a pie tin or an 8x8x2 pan you might cook brownies in and put that at the center bottom, then put the charcoal all around the tin/pan. Put meat over said pan/tin.

[Eyeball]

bbqpitboys on youtube are ones to watch.

[Bugbee]

I usually season, wrap in foil and bake on 400 for about an hour and ten minutes, then directly on the grill out of the foil to grill them up. Then BBQ sauce at the very end while still on the grill. They fall off the bone and are great and easy...

[Paul Markham]

Originally Posted by Grapesoda

I can get the full ribs, just preffer the babybacks

They're a bugger to get spot on, too little cooking still raw, too much too dry. The full ones from the bigger pigs are tough to get wrong and more meat.

Plus cheaper.

[DamianJ]

Originally Posted by Paul Markham

We buy the ribs of full grown pigs, not the baby back type.

The way you wear your ignorance on your sleeve like you are proud of it is awesome.

"Baby back ribs (a.k.a. loin ribs, back ribs, or Canadian back ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The designation "baby" indicates the cuts are from market weight hogs, rather than sows."

http://en.wikipedia.org/wiki/Pork_ribs#Baby_back_ribs

Get back to walking your jigsaw, you're not needed here.

[DamianJ]

Originally Posted by baddog

For a Brit with not much sunshine, you got the right grill.

I did my research!

Originally Posted by baddog

For indirect cooking, get a pie tin or an 8x8x2 pan you might cook brownies in and put that at the center bottom, then put the charcoal all around the tin/pan. Put meat over said pan/tin.

Ah right that makes sense. And I bet the juices the pan collects are awesome!

Thanks

[baddog]

Originally Posted by DamianJ

I did my research!

Apparently; don't scrimp on charcoal, Kingsford FTW, if you can get it.

Ah right that makes sense. And I bet the juices the pan collects are awesome!

Thanks

They are amazing. I used to BBQ turkeys for my family, basting with the juices that were collected in the tin; it can not be beat.

[pornmasta]

bbq and meat are bad for health :p

[geedub]

Originally Posted by DamianJ

I did my research!



Ah right that makes sense. And I bet the juices the pan collects are awesome!

Thanks

The weber will last a lifetime, my dad is still using one from the 80's and it's not even rusty.

[CYF]

Originally Posted by Chris

those look good

[Spunky]

I'm hankering for ribs now,some great tips

[uno]

If I had an outdoor smoker it would be completely different, but what I do now is a dry rub with apple cider vinegar, cooked low and slow in the oven for as long as possible. Can't beat it, fall off the bone/fork tender. After cooking, I use the fat/juice runoff to boil/cook in a pot until its reduced enough to form a thick consistency and use that as the bbq sauce.

[uno]

Originally Posted by EddyTheDog

Reggae sauce and then in the oven for ~3 hours on low and then charred on the BBQ.

Good to see someone making use of the nice weather - I should be in the garden...

In a condo i didn't typically have access to a bbq, but the broiler does the job for the extra char/caramelization.

[uno]

[AmeliaG]

Dry rub overnight (I like dry baby backs, so I use a bit of salt with the sugar and paprika and all), slow cook first with a Texas crutch, then just slow cook (around 3 hrs of slow cook total, then brush with homemade boozy BBQ sauce and broil for 4 minutes. Here is a bit I wrote about learning to cook delicious baby back ribs, along with the best link I found for BBQ advice:

Then I learned how to make slow-roasted barbecue ribs. The reason my refrigerator still smells like a hangover is that, after I did the dry rub portion of the process, Jack Daniels figured prominently in the recipe I put together. It was more challenging than I expected to put together a ribs recipe because barbecue is more regionally variable in the United Stats than I had had any idea. According to Amazing Ribs, one of the most useful sites of the many I referenced, there are twelve distinct styles of barbecue saucing and spicing.

I decided I wanted to use honey as part of my recipe. Some years ago, I used to take honey in my morning iced latte, and I bought some really delicious raw gourmet honey. I eventually cut it out, because I was trying to lower my calorie and sugar intake, but I still had most of a container sitting in the fridge. The honey still smelled as delicious as the day I bought it and it looked the same. So I asked the internet how long does honey keep before it goes bad.

Barroom trivia question: What is the only food which never ever goes bad? Answer: You guessed correctly, if you assumed from context (or already knew) that the answer is honey. People have been able to enjoy eating (and successfully digesting) honey from 5,000-year-old pyramids.

[brassmonkey]

Originally Posted by DamianJ

I love baby back ribs, but never cooked them myself. Gonna try on Saturday.

So what say you? Dry rub? Marinade? Low and slow in the oven then finished on grill? Simer in water first?

So many options...

Post your fave way...

congratzz on the green and no ! slow cooking is the best eating get any store bought sauce throw in some red pepper flakes and some minced garlic and bam

[tonyparra]

bookmarked, i use a dry rub, and add kool aid too it

[brassmonkey]

Originally Posted by tonyparra

bookmarked, i use a dry rub, and add kool aid too it

wtf are you cooking?

[Slew_]

now im hungry...

[tonyparra]

Originally Posted by brassmonkey

wtf are you cooking?

koolaid is awesome in a dry rub trust me cherry is best

[fuzebox]

I don't own a smoker, been using a slow cooker (crock pot) for years. Basically throw them in the slow cooker for 6 hours with some bbq sauce, then char them on the bbq (propane) for 10 minutes while basting with more sauce. Not fancy but the end result is great every time

I do make my own bbq sauce though, I like it better than the store bought stuff.

[LeRoy]

Originally Posted by Chris

Exactly this.

Depending on the size of the ribs it can either be 2-1-1

for ribs over 2lbs i would go with 3-2-1

that being 3 hours at 225 in the smoker uncovered
2 hours wrapped in foil with a lil bit of apple juice
and then 1 hour opened back up to build its bark

its full proof


never boil your ribs


i tend to buy random dry rubs online and at different bbq places so im always trying something new but i like to add a bit of sauce at the end

Oh damn!!

I gonna try this

I've been boiling the ribs for years. My whole family asks me for the recipe and they do it all the time now.

Good tips