Best Rib Recipes

[Dichotomy]

So my mother in law is having a bit of a family gathering Sunday and since she knows I like to cook she asked me if I'd handle it.  No problem I say and give her a suggested shopping list including boneless country style ribs as I was planning on doing my jack daniels recipe for them.  She shows up with standard bone in ribs, the wrong kind of potatoes, two CANS of corn, and so on (she's an idiot but that's a subject for another day and it's a pity that's not a crime).  So off to the store I have to go today so I can start prepping for tomorrow. 

Several years ago on this board we had a great recipe swap between all of us.  I still have all of them on .pdf and use several from time to time.

That said I know a lot of you guys (and gals) have some banging rib recipes and I'd like to hear them and maybe try one.  I'm using the oven because their grill doesn't hold tip and is essentially a large scale pain in the bellybutton to work with.  I'm serving baked russet potatoes, corn on the cob, and mustard potato salad,  and garlic cilantro shrimp as an appetizer. 

Post your best bone in rib recipe for me please

[shppr01]

The key to any rib recipe is sllooowww cooking. I go six hours at 200. Makes no difference what seasoning you use, as long as it’s slow. Salt, pepper, garlic powder, little cayenne to taste, paprika and others make a great dry rub. Dry rub first and cook until they fall off the bone! Then you can add the bbq sauce. If you don’t want to make it yourself, go with a good brand. I use kc masterpiece when I feel lazy.


  If you do make your own, here is a simple recipe that you can alter to make your own
 Start with ketchup, brown sugar, honey, hot sauce , and some seasoning. I use allspice and cinnamon in mine. Brush the sauce on in the last fifteen minutes and enjoy!!

[Dichotomy]

The key to any rib recipe is sllooowww cooking. I go six hours at 200. Makes no difference what seasoning you use, as long as it’s slow. Salt, pepper, garlic powder, little cayenne to taste, paprika and others make a great dry rub. Dry rub first and cook until they fall off the bone! Then you can add the bbq sauce. If you don’t want to make it yourself, go with a good brand. I use kc masterpiece when I feel lazy.


  If you do make your own, here is a simple recipe that you can alter to make your own
 Start with ketchup, brown sugar, honey, hot sauce , and some seasoning. I use allspice and cinnamon in mine. Brush the sauce on in the last fifteen minutes and enjoy!!

What kind of heretic doesn't make their own?  Thanks man

[Bizman]

My favourite sauce is only a bit more complex: Mustard, brown sugar and apple cider vinegar 1 cup each (a little more mustard) plus some chili, cayenne, pepper etc. cooked slowly for half an hour, a spoonful of soy sauce and butter for another 10 minutes. I like to fry a chopped onion in the kettle to start with and add some garlic and fresh ginger. Squeezing through a sieve will take care of any lumps, which by the way taste delicious on a slice of bread!

[Drano]

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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[Oldman731]

I'm not a competition BBQ guy

Yeah, right.  Got it.

- oldman

[Drano]

Yeah, right.  Got it.

- oldman

But I did stay at a holiday Inn express last night

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[BOBO]

I like to marinate my ribs with bourbon.  I've found that the best way to do this is to pour it down my throat.

[BuckShot]

Not really a recipe but...When I go to Richmond VA for work I go to a bbq place called Buzz 'n Neds. They sell the fantastic sauce they make.

Try it if you're in Richmond. It's the best bbq sauce I've tasted... Tastes like good 'ol bbq sauce but with a bunch of subtle and complex flavors going on too.

[Dichotomy]

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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Nice, thanks

I wound up doing this

2 Tbs paprika
1 Tbs black pepper
3 Tbs brown sugar
2 tsp coarse salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
1/2 tsp dry mustard

rubbed it this morning and let it sit for 5 hours.  Rested it for one.  Wrapped it tightly in foil and baked at 300 for 3 hours.  Then pulled it out and brushed on a mix of honey and Sweet Baby Rays and broiled it for 5 minutes.  It was excellent served with boiled shrimp, southern potato salad, and fresh corn on the cob. 

I'm sitting here with a huge fat belly

[Dichotomy]

oh thanks everybody who replied.  Bit helps <S>

[Drano]

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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[Oldman731]

BAKED. RIBS?

Didn't you build your own smokehouse?  Or was that another Bigweeker?

- oldman

[Drano]

Didn't you build your own smokehouse?  Or was that another Bigweeker?

- oldman

Not me.

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[1stpar3]

I like to marinate my ribs with bourbon.  I've found that the best way to do this is to pour it down my throat.

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....