That time of year!!! RIBS

[rockrat]

Wife wanted some Baby Back ribs, and I wanted some St. Louis style, so I compromised, I made both!!! Unfotunately, I got to talking to a gunsmith I know and left them on a little too long and they got a little dry, but they were still good. Wrapped up the leftovers with some more sauce on the wifes' and put some Habanero BBq sauce on mine. Had leftovers the next day. Lot juicier. Did I mention I made two racks of St. Louis ribs for me!! I like ribs more than she does. Smoked them with apple wood. MMMmmm good!!!

http://i34.photobucket.com/albums/d149/Bigdog337/005-2_zpsfcdb5bfc.jpg (http://s34.photobucket.com/user/Bigdog337/media/005-2_zpsfcdb5bfc.jpg.html)

[bgoff_ak]

man it must be that time... mine are in the smooker now. but now i'm sure your going to hear the east coast / west coast gambit about sauce now. mustard VS tomato VS naked ribs... looks good, no sides ?

[rockrat]

Yup, homemade onion rings.

I sometimes prefer my ribs dry, but wife likes hers with sauce carmelized on them. Yep, the sauce debate could get heated!!:)

I prefer a tomato based sauce, spicy and hot, wife likes hers a bit sweet, kid likes mustard based, but at times we have all the types of sauces, just depends on our taste buds that day.

[Rick N Bama]

It must be the season:) I smoked 3 racks of Baby Backs last Friday afternoon using a mix of Apple & Cherry Chips in the smoker. Two hours in the smoke @225°, then I wrapped them in foil for another 2 hours @225. They were then sauced & put back on @350 for the sauce to set. Talk about good!

Rick

[labradigger1]

mmmm, ribs. i boil mine until the meat shrinks off the bones. i make my own bbq sauce w/ ketchup, mustard, catalina dressing, little bit of black coffee, brown sugar, sirachas hot sauce. cook sauce on stove top until almost boiling, stir constantly until mixture reduces. cook ribs over charcoal, when almost done i begin basting w/ the sauce. let caramelize and recoat 2 more times. i reiterate, mmmmm, ribs

[Lance Boyle]

I guess it's the kansas city and memphis style I like, my saucing leans toward kansas with tomato with molassas and brown sugar and spices. and I ain't never even been to memphis or kansas city and I like them that way.

[bgoff_ak]

man a little coffe in the mix, i'll have to give that a whirl. a +1 on the sirachas hot sauce

[Rick N Bama]

mmmm, ribs. i boil mine until the meat shrinks off the bones.

May I ask why you boil the Ribs? Seems like boiling would remove a lot of the flavor.

Rick

[labradigger1]

i boil just to speed up the process, only takes a couple of minutes to grill after they boil, doesn't seem to change the flavor either. just a little bit of black coffee that is left in the bottom of the pot, perhaps 1/8 cup is all it takes. i also forgot to mention in the sauce i add black strap molasses. sirachas gives it a nice little kick

[Jim]

I reckon I'm different. When I do ribs on the grill, I like sittin' out on the deck with a good double of Jack Daniel's Single Barrel over ice, smellin' the smoke an' plinkin' at a can with my Red Rider.

The way I see it, grillin' ribs is like spending quality time with your significant other; that ain't nothin' I'm in a hurry to get through.

[labradigger1]

jack daniels? ever try makers mark?

[Baja_Traveler]

Mmmmmm ribs.... I'm going to have to get some for the smoker soon. Costco has St Louis cut in the two packs for a good price, perfect for a 2-2-1 smoke...

Here is last weekends pork shoulder coming out of the smoker for pulled pork sammies - 14 hours in an oak/cherry/pecan blend...

69855

[DougGuy]

NO boiling that's sacrilege! :kidding:

Rib rubs, at least the commercial ones are too salty. I came up with a simple, TASTY spicy rub that knocks 'em out of the park every time..

Mix equal parts:

Cinnamon
Curry Powder
Cayenne Pepper

We grow and harvest African Blue Basil which is more a fragrant bush than a true basil, but it adds a wonderful sweetness to BBQ that shines through all the pepper and sauce you want to use on it, can still taste that basil.

Sprinkle dried/crushed basil on ribs, pat with fingers. Sprinkle an even dusting of cinnamon/curry/cayenne on ribs, pat with fingers, grill between 300° and 325° until a toothpick stuck through the middle tells you the collagen layers between the bones has broken down and is tender. About 2 1/2 - 3hrs. Cut the heat down, slather thickly with your favorite sauce and grill another 20mins or so on reduced (180° - 200°) heat until sauce thickens and darkens.

Voila! Sweet, spicy, smoky, sticky, GOODNESS!

http://i1202.photobucket.com/albums/bb374/DougGuy/BBQ/259441_10150270191616350_6845786_o_zps4a14c858.jpg (http://s1202.photobucket.com/user/DougGuy/media/BBQ/259441_10150270191616350_6845786_o_zps4a14c858.jpg .html)

http://i1202.photobucket.com/albums/bb374/DougGuy/BBQ/258502_10150270191401350_4486901_o_zpseb5b6350.jpg (http://s1202.photobucket.com/user/DougGuy/media/BBQ/258502_10150270191401350_4486901_o_zpseb5b6350.jpg .html)

Edit: Let me see if I can get video to post, I use a Traeger pellet grill which is actually a wood fired convection oven that burns food grade pellets made of hickory, cherry, maple and apple.


https://www.youtube.com/watch?v=7iDTapZvhTM

[TheGrimReaper]

Ribs are not just for the summer. I like'em all year long!!!

[John Allen]

I like mine sweet. I remove the membrane and then put olive oil, salt, pepper, pork butt rub and brown sugar on it. I then mop it every thirty minutes with apple juice mixed with brown sugar.

[Shiloh]

I've done country style ribs twice. Memorial day is pork shoulder on a low and slow grill.

Shiloh

[waksupi]

http://foodsoftheworld.activeboards.net/improving-the-bark-on-your-barbecued-ribs_topic3524.html

Here are some rib tips for you. This page belongs to one of our forum members. If you like cooking, check this forum out. The Cast Boolits of the cooking world.

[zidave]

Dangit. Now I have to go smoke some ribs.

[45 acp]

Yep it's that time. these spent 7 hours in the smoker then a few minutes on the
Grill to sause
70947

[rush1886]

I reckon I'm different. When I do ribs on the grill, I like sittin' out on the deck with a good double of Jack Daniel's Single Barrel over ice, smellin' the smoke an' plinkin' at a can with my Red Rider.

The way I see it, grillin' ribs is like spending quality time with your significant other; that ain't nothin' I'm in a hurry to get through.

I'm with Jim!!

labradigger1-please slow down, smell the smoke, and try to quit boilin' them bones! The flavor and texture difference will amaze you!

[44man]

I went crazy today with some ribs. I smeared mustard and coated heavy with Emeril's Western and Original. In the smoker now.
I cooked down 1 cup each, mostly more, of chopped onion, chopped celery and green pepper. I was supposed to use 1/2 bottle of chili sauce but it got away so I put the whole bottle in. !/2 bottle of sweet relish, 1/2 bottle of ketchup, 1/2 bottle of Kickers, brown sugar, apple cider vinegar, 1/2 bottle of honey BBQ sauce, one ketchup bottle of water. I tossed in cherry preserves. I am cooking it down to thicken.
I don't know what I will have but the sauce tastes great.

[Reverend Al]

Definitely strip the white membrane from the bottom of the ribs! I then use a large roasting pan with the wire rack in it and I "steam" my ribs for a little bit using apple juice in the bottom of the pan, cool and then apply a home-made dry rub and put into the fridge overnight. Next day smoke them for a while on the grill using Jack Daniels smoking pellets and finish up on the grill with a home-made Jack Daniels rib glaze. Work for me ...!
:bigsmyl2:

716057160671607

[zidave]

No ribs for me today but I did just throw a boston butt on the grill.

[Artful]

Geez - just did brauts and burgers - now I am getting the craving