Aces High Bulletin Board
General Forums => The O' Club => Topic started by: badhorse on June 10, 2011, 05:57:13 PM
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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
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slow smoke em all day.
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I can't offer any cooking advice, but I highly recomend Sweet Baby Ray's BBQ sause.
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:O Sonny's BBQ sweet and smokey ribs. :aok :aok :banana: :banana: :aok
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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.
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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
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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.
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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.
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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.
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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.
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(http://www.flickr.com/photos/squidly/566193435/in/photostream/)
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.
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(http://www.flickr.com/photos/squidly/566193435/in/photostream/)
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.
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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.
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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
(http://i1195.photobucket.com/albums/aa391/SKColt/Sparesreadytoserve1-8-2011.jpg)
(http://i1195.photobucket.com/albums/aa391/SKColt/platedspares1-8-2011.jpg)
(http://i1195.photobucket.com/albums/aa391/SKColt/hillbillydinnerisserved1-8-2011.jpg)
BABY BACK RIBS
(http://i1195.photobucket.com/albums/aa391/SKColt/babybackribsreadyforsmoker3-5-2011.jpg)
(http://i1195.photobucket.com/albums/aa391/SKColt/Ribsreadytoserve3-5-2011.jpg)
(http://i1195.photobucket.com/albums/aa391/SKColt/dinnerisserved3-11-2011.jpg)
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OMG Colt, those look amazing!! :aok :aok
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dang colt...no pictures man...that's just not humane, especially before lunch.
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Food PRON :rock
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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.
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I can't offer any cooking advice, but I highly recomend Sweet Baby Ray's BBQ sause.
:aok On the Sweet Baby Ray's...
Coogan
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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.
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Colt, you need to make a video on this. NOW.
-Penugin
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Secret ingredient:
Old Bay Seasoning.
Adds lots of interesting flavors.
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(http://www.flickr.com/photos/squidly/566193435/in/photostream/)
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.
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Tons of good info here, gents. :salute 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 (http://www.amazon.com/Paul-Kirks-Championship-Barbecue-Lip-Smackin/dp/1558322426/ref=sr_1_1?s=books&ie=UTF8&qid=1307839514&sr=1-1#) - it's pretty much my slow cooking and grilling bible.
(http://www.baron-of-bbq.com/PaulKirkBBQ_small.jpg)
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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
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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
:aok
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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!
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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