Best Rib Recipes

[Shuffler]

Thus LOW AND SLOW...just incase the "Marinade" REALLY gets going....could be 6 hrs..could be 8    The more "Marinade" on hand..can make a BIG difference. Why I use to go with the pint size...but NOW since I always have "Marinade" on hand, I go for the 1/2 gallon size. Prefer the WILD TURKEY 101 "marinade blend" but the Jim Beam Black blend works just as well    Been known to cook an overnighter....  

Ribs smoked...... cook toasted.

[Max]

I'm about a basic BBQ dry rub. Kosher salt, coarse black pepper, paprika, granulated onion. I like a little cumin with pork. I've learned less is more here. You can literally spice ribs to death. You want to taste the meat! Remove the membrane from the back side of baby backs - - this is important! Rub a few hours ahead. Keep in fridge but pull them out and let them warm up some before cooking.

For sauce I love to make my own but my house full of women refuse to expand their horizons so I'm left to jack up store bought sauce. I use Sweet Baby Ray's with some of the rub and the secret ingredient - - fresh lime juice(for ribs, lemon for chicken). Half a lime's worth per bottle. Bring to a simmer. Don't boil it or it'll burn! Watch it closely. Keep warm.

I smoke indirectly using charcoal and apple wood chunks(soaking in a bucket for hours) with a water pan that has some of the rub, water and apple juice at around 220 for between 2 and 3 hours. Take the ribs off the grill. Spread each rack on foil and sprinkle some more rub. Put in a splash of apple juice. Sauce the ribs. Wrap up tight. Put back on the grill another hour-ish. Should be between 3 and 4 hours. Remove from foil. Cook direct over the now low coals and sauce turning quickly. Build up as much as you like. Don't burn the sauce! I didn't always do the foil wrap step but I've found they're much more juicy than if I hadn't.

You'll know they're done when the bones show 3/8s of an inch or so. You don't want them cooked so much they fall apart. That's overdone. You want to have the meat stick but release easily from the bone when you bite. That's perfect.

I'm not a competition BBQ guy but it is one of my favorite things to do in the summertime. They're a lot of work but oh so good when you nail them just right! Which must happen as I never seem to have any left over! Good luck!

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I was a competition guy (with Coach...remember Coach?) Drano the style of rib you described is known as 3-2-1 aka Minion Method aka Johnny Trigg Method. If you want to kick it up a notch, to the foil pouch, add 1/2 c brown sugar, 3 TBSP honey or Agave, 2 TBSP of Tiger Sauce (condiment section of store uusually with BBQ sauces) The Tiger Sauce will give some background heat to counter the sweetness of the honey & b sugar. Be sure to wrap the pouch tight so the ribs don't steam.

A good, easy way to determine doneness on ribs (and brisket) is with a toothpick. Slide it thru the center, top thru bottom between the bones. EZ in and out; you're done.

[asterix]

I like to buy a variety of store BBQ sauce bottles (I try to avoid them all being too spicy), pour them all into one bucket and mix up. Then put the meat in to marinate and after a while put the meat onto a grill. I use the cheapest UFO type grills. Sometimes I use a campfire instead and suspend the grill mesh onto stones and bury the potatoes under some hot ash to cook as well.

[Ripsnort]

I have my NSA rub (so secret the NSA doesn't know about it) It never disappoints.

I use it on brisket, ribs, even chicken sometimes.

[TheBug]

What does the minion method have to do with those other two?  Isn't one about charcoal and the other two about foiling your ribs? Or am I thinking of the wrong thing.

[Drano]

Rip that's a whole lotta smoky surface area! Nice!

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[1stpar3]

     FOOD PORN...really FOOD PORN I am HUNGRY   Oh and MAX...TIGER SAUCE heck yeah! Love that stuff    Rip...I am NOT associated with ANY Gov agency so WHEN and WHERE  Like how your Food Porn Centerfold was all inclusive with NO signs of SPECIESism  Rib on Rib action is my favorite genre

[Shuffler]

I like my ribs with a rack over them... in fact I have been married to one for over 30 years now.

[1stpar3]

I like my ribs with a rack over them... in fact I have been married to one for over 30 years now.

Happily? EH, I want my RIB BACK   From one of RIP's STASH PLEASE    Now we know why HOUSE REPAIRS have usurped your playing time....30 years, wow  almost got her paid for...I will be at Rips's

[Shuffler]

Happily? EH, I want my RIB BACK   From one of RIP's STASH PLEASE    Now we know why HOUSE REPAIRS have usurped your playing time....30 years, wow  almost got her paid for...I will be at Rips's

Happily.   

[Dichotomy]

BAKED. RIBS?


OMG THAT'S JUST BLASPHEMY!


I'm done with you sir!

But as long as you enjoyed them it's all good!

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In laws grill is unreliable and my smoker is 1300 miles away.  You work with the tools you got brother

[Dichotomy]

I have my NSA rub (so secret the NSA doesn't know about it) It never disappoints.

I use it on brisket, ribs, even chicken sometimes.

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YUMMY

[Shuffler]

The weak point in grilling for most folks is failure or inability to control temperatures. That is why they can cook in an oven but not on a grill.

[Drano]

The weak point in grilling for most folks is failure or inability to control temperatures. That is why they can cook in an oven but not on a grill.

Absolutely! A cook on a breezy day can be such a PITA! Breeze pops up,stokes the fire,quick close the vents some, breeze dies, fire goes low, open em back up. It's like.......WORK! But..... a labor of love. I like the challenge.

BTW Shuff,the Tappecue app graphs the temps so you can spot this happening pretty quick.


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[Shuffler]

Absolutely! A cook on a breezy day can be such a PITA! Breeze pops up,stokes the fire,quick close the vents some, breeze dies, fire goes low, open em back up. It's like.......WORK! But..... a labor of love. I like the challenge.

BTW Shuff,the Tappecue app graphs the temps so you can spot this happening pretty quick.


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Yes.... I returned the iGrill already and have looked into the market. I am leaning towards the FireBoard although the Flame Boss is pretty cool too. The FireBoard does not need a cord and it charges by USB.