Ribs

[gyrene81]

dang colt...no pictures man...that's just not humane, especially before lunch.

[SKColt]

Food PRON   

[SKColt]

My homemade rub, based on a recipe from the SMF forum
:
1 Cup Dark Brown Sugar

1/2 Cup Paprika

2-1/2 TBS Course Black Pepper

1-1/2 tsp Chili Powder

1-1/2 TBS Garlic Powder

1-1/2 TBS Onion Powder

1 tsp Cayenne 2 TBS Kosher Salt

mix brown sugar and paprika. Run in blender so all lumps are gone and mix is uniform.

Add each additional item one at a time, mixing well.

Using the coarse pepper and Kosher or sea salt is essential to get the right texture.

Varying amounts of cayenne and chili powder can yield interesting results.

[100Coogn]

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

  On the Sweet Baby Ray's...

Coogan

[SKColt]

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. 

 My rib smoking methods were derived from the SMF forum, 2-2-1 for baby backs, 3-2-1 for spares. A TON of info is available there.

[Penguin]

Colt, you need to make a video on this.  NOW.

-Penugin

[Gooss]

Secret ingredient:

Old Bay Seasoning.

Adds lots of interesting flavors. 

[EagleDNY]

(Image removed from quote.)

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.

Good call - a lot of folks don't know about removing the membrane.

[Reaper90]

Tons of good info here, gents.   Not much to add on my part, already been covered by Capt. V Hilts, ZetaNine, and SKColt.

I too am a barbeque snob, in a South Carolina sort of way (as in BBQ is pig, slow cooked and smoked dang it, and is a noun, not a verb).

Oddly enough I just saw this thread today after spending a little over 10 hours tending my smoker, putting the magic all up on about 60 pounds of Boston butts to be pulled and barbeque made of for my nephew's graduation party. Babyback ribs are an artform, and truly a food put on earth for the gods.

For a library of awesomeness, I highly recommend Paul Kirk's Championship BBQ cookbook - it's pretty much my slow cooking and grilling bible.

[Gooss]

Father's Day ribs (St. Louis style) going on the BarBChef offset smoker at 2:00 pm for a four hour cook.  Fired by Kingsford Briquettes w/ Hickory.  Seasoned with one cup of brown sugar and 2 tablespoons of Old Bay Seasoning.  Finished with Maull's Barbecue Sauce (my St. Louis roots). 

Made the slaw and cheesecake last night.  Mother-in-law's bringing her potato salad.  Lazy man's beans:  Bush's Grilling Beans heated.

Father's Day Pabst Blue Ribbon to marinate the cook.

Happy Father's Day

HONK!
Gooss

[Midway]

Father's Day ribs (St. Louis style) going on the BarBChef offset smoker at 2:00 pm for a four hour cook.  Fired by Kingsford Briquettes w/ Hickory.  Seasoned with one cup of brown sugar and 2 tablespoons of Old Bay Seasoning.  Finished with Maull's Barbecue Sauce (my St. Louis roots). 

Made the slaw and cheesecake last night.  Mother-in-law's bringing her potato salad.  Lazy man's beans:  Bush's Grilling Beans heated.

Father's Day Pabst Blue Ribbon to marinate the cook.

Happy Father's Day

HONK!
Gooss

[Tigger29]

Father's Day ribs (St. Louis style) going on the BarBChef offset smoker at 2:00 pm for a four hour cook.  Fired by Kingsford Briquettes w/ Hickory.  Seasoned with one cup of brown sugar and 2 tablespoons of Old Bay Seasoning.  Finished with Maull's Barbecue Sauce (my St. Louis roots).  

Made the slaw and cheesecake last night.  Mother-in-law's bringing her potato salad.  Lazy man's beans:  Bush's Grilling Beans heated.

Father's Day Pabst Blue Ribbon to marinate the cook.

Happy Father's Day

HONK!
Gooss

My FAVORITE BBQ sauce is follows:

One bottle Maull's ONION BITS sauce
One bottle Maull's JALAPEŅO sauce (very hard to find... only seen it at Dierbergs here in STL)
One can (really only about 8oz once it gets from the fridge to the pan) BUDWEISER

Slowly heat it to boiling.  Boil for a minute or so then do whatever you need to with it.

FANTASTIC on pork steaks!

yum!

[Gooss]

Tigger,

I live in So Cal and buy my Maulls direct.  I'll try your recipe with my next order.  I'm on my last bottle.

I see pork steaks occasionally in the stores here.  I like mine 3/4" thick and slow smoked for four hours.

Go Cards.

Gooss