Ribs

[badhorse]

Ok, my fellow AHers.  At work today we were talking about different ways to prepare ribs. So of course I had to stop on the way home and pick some up.  Now (this is where you come in) any suggestions on how to get them "fall of the bone" tender as well as super tasty?
All help appreciated.

thanks

[MaSonZ]

slow smoke em all day.

[Devil 505]

I can't offer any cooking advice, but I highly recomend Sweet Baby Ray's BBQ sause.

[Midway]

  Sonny's BBQ sweet and smokey ribs.   

[CRYPTIC]

Well there are lots of ways but my favorite is to soak them in cokeacola for a few hours then slow cook them in the smoker. You say I don't have a smoker yes you do your grill just get some wood chips I like the hunks and soak them in water then put them on the grill down where the fire is. When they start to smoke turn grill way down 1 burner if you have more and keep heat as low as you can. This takes a few hours add more wood hunks for more smoke if you like. I use a thermometer to keep the heat around 225. Cook till they fall off the bone about 4 hours minimum. The lower the heat 225 and long cooking is the secrete to good ribs.
I also like a dry rub but this is a total different way I still soak them in coke and then pat dry. I then make the dry rub which there are many different ones and ways to make them. I like a little more cayenne pepper then most in the rub. Then slow cook them the same way.

Of coarse if you like barbeque sauce you can always put it on while cooking. You can use as little or a much as you like.

No you wont ruin your grill doing this you just might have to clean the ashes out of the bottom. My grill came with a smoke box but I don't use it I put the wood hunks on the grate down low by the fire. If you use charcoal you can add the wood hunks after the charcoal is ready for cooking. If the wood catches fire just use a spray bottle with water in it.

I would eat those ribs tomorrow and soak them tonight for tomorrow when you have time to cook them long enough.

[MaSonZ]

Well there are lots of ways but my favorite is to soak them in cokeacola for a few hours then slow cook them in the smoker. You say I don't have a smoker yes you do your grill just get some wood chips I like the hunks and soak them in water then put them on the grill down where the fire is. When they start to smoke turn grill way down 1 burner if you have more and keep heat as low as you can. This takes a few hours add more wood hunks for more smoke if you like. I use a thermometer to keep the heat around 225. Cook till they fall off the bone about 4 hours minimum. The lower the heat 225 and long cooking is the secrete to good ribs.
I also like a dry rub but this is a total different way I still soak them in coke and then pat dry. I then make the dry rub which there are many different ones and ways to make them. I like a little more cayenne pepper then most in the rub. Then slow cook them the same way.

Of coarse if you like barbeque sauce you can always put it on while cooking. You can use as little or a much as you like.

No you wont ruin your grill doing this you just might have to clean the ashes out of the bottom. My grill came with a smoke box but I don't use it I put the wood hunks on the grate down low by the fire. If you use charcoal you can add the wood hunks after the charcoal is ready for cooking. If the wood catches fire just use a spray bottle with water in it.

I would eat those ribs tomorrow and soak them tonight for tomorrow when you have time to cook them long enough.

if i may, oak maple or hickory have the best flavor...hickory probably the best of the 3 though

[Captain Virgil Hilts]

Rinse your ribs. Start your grill/smoker hot, around 350 degrees. Use a dry rub, and rub plenty of it on, rubbing it in well. Put your ribs on the grill, for 15 minutes per side, to properly sear them. Remove them from the grill, and allow the grill to cool to 250 degrees, 225 is better. Rub the ribs again, and wrap them in foil, making sure to wrap them fully, completely, and tightly. Put them back on the grill, AWAY from direct heat, and cook them for at least 6-8 hours. Do not allow the temperature to get below 200, or above 250. I have cooked them for as long as 14-16 hours this way as the grill cooled. The ribs served off the grill at midnight will be as good as or better than those served at 6-7. If you absolutely MUST have a wet sauce on your ribs, take them off the grill, unwrap them carefully, baste them in your sauce, wrap them back up, and cook them for 30 minutes. If you expose wet sauce to flame, or high heat, the sugars in the sauce will turn black and scorch, it ruins the taste for me.

Alternatively, after searing on the grill, you can cook them in the oven, the same way, wrapped, at the same temperature. Some will be able to tell the difference, some will not. I can, others can't.

I make my own rub, starting with Chachere's Creole seasoning, and adding a ton of garlic and onion powder, as well as mixed black and red pepper, paprika, and chili powder.

If you want, you can marinade ribs for a day or two in one of the various hickory smoke marinades, I use Alegro.

As a side note, I cook my pork butt or pork shoulder the exact same way to make pulled pork. I use the exact same procedure and spices. For a beef brisket, I marinade in red wine or burgundy for two days first, then before wrapping, I cover one or both sides with sauteed or caramelized onions and mushrooms. Always wrap very tightly, so the seam is on the side with the "fat rind", and cook with that side UP, so the fat cooks down into the meat, for maximum moisture and tenderness.

[68ZooM]

Rinse your ribs. Start your grill/smoker hot, around 350 degrees. Use a dry rub, and rub plenty of it on, rubbing it in well. Put your ribs on the grill, for 15 minutes per side, to properly sear them. Remove them from the grill, and allow the grill to cool to 250 degrees, 225 is better. Rub the ribs again, and wrap them in foil, making sure to wrap them fully, completely, and tightly. Put them back on the grill, AWAY from direct heat, and cook them for at least 6-8 hours. Do not allow the temperature to get below 200, or above 250. I have cooked them for as long as 14-16 hours this way as the grill cooled. The ribs served off the grill at midnight will be as good as or better than those served at 6-7. If you absolutely MUST have a wet sauce on your ribs, take them off the grill, unwrap them carefully, baste them in your sauce, wrap them back up, and cook them for 30 minutes. If you expose wet sauce to flame, or high heat, the sugars in the sauce will turn black and scorch, it ruins the taste for me.

Alternatively, after searing on the grill, you can cook them in the oven, the same way, wrapped, at the same temperature. Some will be able to tell the difference, some will not. I can, others can't.

I make my own rub, starting with Chachere's Creole seasoning, and adding a ton of garlic and onion powder, as well as mixed black and red pepper, paprika, and chili powder.

If you want, you can marinade ribs for a day or two in one of the various hickory smoke marinades, I use Alegro.

As a side note, I cook my pork butt or pork shoulder the exact same way to make pulled pork. I use the exact same procedure and spices. For a beef brisket, I marinade in red wine or burgundy for two days first, then before wrapping, I cover one or both sides with sauteed or caramelized onions and mushrooms. Always wrap very tightly, so the seam is on the side with the "fat rind", and cook with that side UP, so the fat cooks down into the meat, for maximum moisture and tenderness.

nothing else needs to be said, the man knows BBQ, mines almost exactly the same method, alot depends on your grill to being able to keep a constant temp when slow cooking.

[Pigslilspaz]

Me and my old man smoke them from noon until it starts to get cool, about 5-6 hours. About every 1-1.5 hours brush on a little Kinder's sauce.

[ZetaNine]

I'm sure most know this already....but for those who may not...if you're talking about baby back ribs here....make sure you remove the membrane on the back of the ribs.  more and more markets are no longer removing the membrane..especially the big chains and discount places like Costco and such.   the white/purple membrane will not melt or burn off (althought you should never burn ribs)  anywho..it peels right off with ease.

I also use smoke, rather than heat.  it's just my preference.  I'm a fairly snobbish griller...and thusly...my thinking is ribs (and everything else) are made for charcoal & wood...period.  boiling, gas grilling, baking...that's blastphemy to me.

additionally...don't sauce your ribs until 5 minutes before you are ready to take them off the grill.

[ZetaNine]

I'm sure most know this already....but for those who may not...if you're talking about baby back ribs here....make sure you remove the membrane on the back of the ribs.  more and more markets are no longer removing the membrane..especially the big chains and discount places like Costco and such.   the white/purple membrane will not melt or burn off (althought you should never burn ribs)  anywho..it peels right off with ease.

I also use smoke, rather than heat.  it's just my preference.  I'm a fairly snobbish griller...and thusly...my thinking is ribs (and everything else) are made for charcoal & wood...period.  boiling, gas grilling, baking...that's blastphemy to me.

[ZetaNine]

I'm sure most know this already....but for those who may not...if you're talking about baby back ribs here....make sure you remove the membrane on the back of the ribs.  more and more markets are no longer removing the membrane..especially the big chains and discount places like Costco and such.   the white/purple membrane will not melt or burn off (althought you should never burn ribs)  anywho..it peels right off with ease.

I also use smoke, rather than heat.  it's just my preference.  I'm a fairly snobbish griller...and thusly...my thinking is ribs (and everything else) are made for charcoal & wood...period.  boiling, gas grilling, baking...that's blastphemy to me.

[68Raptor]

Been playing around with baby backs and spares since the first of the year in a MES 40. Got it down pretty close to the way I like them, fall of the bone, still juicy with a nice crisp of seasoning on the outside. I started looking around in these forums to get some ideas...

http://www.smoking-meat.com/smoking-ribs.html


There is a SMF forum there also with SEVERAL pages of smoke recipes. 

[SKColt]

Another tip. On the underside of the ribs is a thin membrane. It needs to be removed to permit the smoky goodness to penetrate. It is also gross if left on. You can slide a butter knife under at and pull part of it loose. Then grab it with a wadded up paper towel and pull that sucker off.

For tender baby back ribs I do this;

Wash ribs and remove membrane. Apply desired rub.

Put meat on grate in smoker that is preheated to around 230-240F. I like pecan and apple woods.

Smoke on grate for two hours.
After two hours put ribs in double foil and pour in some apple juice, Dr. Pepper, or Coke. Put back into smoker.

AFter two hours in foil remove meat from foil and put it back in, on the grate. Smoke for one additional hour.

Around 20 minutes before removing the meat you "may" brush on a bit of your favorite sauce.  DOn't do it too early or it may caramelize more than desired.

If I do spareribs I add another hour to step 1.


SPARE RIBS








BABY BACK RIBS

[mbailey]

OMG Colt, those look amazing!!