Author Topic: Ribs...mmmmmmmmmmm (Read 1196 times)

Curval · « **on:** October 26, 2003, 08:59:18 AM »

Yesterday I slow cooked a batch of ribs using the KC Rib Doctor rub.

They weren't smoked..yet. I had to go digging to find the book Toad sent me and despite having easy instructions on how to fashion a smoker out of my BBQ I was missing the key ingrediant...wood. BUT, I spoke to a guy who has a kitchen supply store (stopped him on the street on Friday) and he sells about 5 or 6 varieties for smoking purposes. I just didn't have time to go there on Friday, but will do so this coming week.

Anyway I guess they cooked for about 5-6 hours. I put the ribs on the BBQ grill on one side which I can turn off the gas and put a small pan of water on the side exposed to the flame (on the lowest setting) on the other.

About 40 minutes before serving them I mopped the ribs with the Jack Straw BBQ sause Toad sent me.

Oh my goodness.

The whole family was in BBQ nirvana last night.

The ribs were so tender it was incredible...and the crust, or bark, is pretty much indescribable..that is how good it was.

Next weekend I will be a smoking maniac. I just can't do it during the week as they will need a good 8 hours of smoking time, but I'll grab the wood chips this week and get myself prepared for next Saturday.

I'm hooked on KC BBQ.

Dingbat · « **Reply #1 on:** October 26, 2003, 03:09:24 PM »

Not to hijackyour hunger inducing thread, bastage

Does anyone have "The Big Green Egg"? If so how do you like it?

kesolei · « **Reply #2 on:** October 26, 2003, 03:59:52 PM »

Mmm... smoked ribs are the best! I'm actually on my way home (oh the wonders of still living close by to the big guy who has money to make real food!) for dinner, and I've been told we're havin' ribs.

Yummyness. My dad has only ever turned out one bad batch of ribs that I can remember, and the only reason we thought they were bad was because they weren't as good as normal. He makes his own BBQ sauce, and more-often than not will smoke them good for hours and hours... its like biting into heaven!

Toad · « **Reply #3 on:** October 26, 2003, 11:02:14 PM »

I'm thinking you mean the "Jack's Stack" sauce, right? That's a fine one; did you use the "regular" or the "spicy"?

The family ate at Jack's today.

Glad you're enjoying it. The smoke will make it even better.

Curval · « **Reply #4 on:** October 27, 2003, 07:05:59 AM »

Quote

Originally posted by Toad
I'm thinking you mean the "Jack's Stack" sauce, right? That's a fine one; did you use the "regular" or the "spicy"?

You are correct..sorry didn't pay too much attention to the label.

I used the regular as the kids were eating the ribs too.

Picking up the wood chips today for smoking.

That book is amazing...lots of great recipes and hints. It even includes receipies for rubs etc...no need to import any more.

Toad · « **Reply #5 on:** October 27, 2003, 07:23:17 AM »

Yeah, BBQ is not just a job, it's an adventure!

You'll be experimenting for years to come and while some will be better than others, it's almost always good stuff.

Rude · « **Reply #6 on:** October 27, 2003, 09:20:30 AM »

WTG Curv!!!

Often, it is the most simple things in life which bring the most pleasure:)

Keep us posted....btw, have you tried the Gates Sauces yet?

Airhead · « **Reply #7 on:** October 27, 2003, 09:21:46 AM »

Don't forget to soak the wood chips overnight in water, Curval.

Curval · « **Reply #8 on:** October 27, 2003, 11:57:53 AM »

Quote

Originally posted by Airhead
Don't forget to soak the wood chips overnight in water, Curval.

DOH...glad you mentioned that! I just looked at the bag and it clearly says to do so...just in case you were pulling my leg.

I picked up some Hickory and Applewood chips today...any suggestions on which to try first? Should I attempt a combo?

Yea, Rude I tried the spicy one. Very nice, but too hot for the kids.

Toad · « **Reply #9 on:** October 27, 2003, 12:22:57 PM »

Hickory is widely used and might even be considered the "standard" smoking wood. It imparts a relative strong flavor with a hint of "bite" to it.

Apple is a "soft" smoke, imparting a slightly sweet, mild flavor.

I think you'll find you like them both. Sort of like what wine you're in the mood for at the moment.

BTW, you may not need to soak overnight. Some do, some don't. Generally, a minimum of a few hours is required. You can always refer to the book.

Creamo · « **Reply #10 on:** December 06, 2003, 10:47:50 AM »

Alberton's had a sale on ribs, $20 racks priced for quick sale, I bought 3, at $6 a piece.

I am doing a tailgate party internet recipe, which said to marinate them over night in Coca Cola, Garlic powder, and BBQ sauce. Did that.

Now, going to starting the smoker, they claim they are ready to go, but 4 hours is better, 12 hours ideal wrapped in foil in the coke bath.

Im doing 4 hours, then baste them with BBQ sauce, then put them to the flames.

Mark Luper · « **Reply #11 on:** December 06, 2003, 10:52:21 AM »

One alternative to soaking the wood "chips" is to partially cover them in aluminum foil. Put the foil side down on the fire and they won't burn up too fast. Me... I soak 'em for a couple of hours and use the aluminum foil thingy.

Curval · « **Reply #12 on:** December 06, 2003, 10:56:04 AM »

Yea, don't touch the ribs with the BBQ sauce until you have a good crust on the ribs. That was a big mistake I used to make before I read the book Rude & Toad sent me.

Sounds like you know what you are doing...I'm still a smoking newbie...but I have managed to get some good results.

Check out the smoke effect on these ribs...they were baby backs, so they didn't need 4 hours...just about 2.5 - 3 hours of smoking before the sause was applied.

NUKE · « **Reply #13 on:** December 06, 2003, 11:01:07 AM »

Curval, you are a dirty bastard!

Now I'm STARVING

Creamo · « **Reply #14 on:** December 06, 2003, 11:01:52 AM »

BTW it's RAINING, lol, Im going to fight the elements no matter!