Ribs

[Blowin' Smoke]

Curious how you guys cook your pork ribs. Everyone seems to have their own way of doing it.
I use a dry rub, then place them on a wire rack in the oven at 225. I leave them in there for about an hour and a half.
Then I remove and place on the grill at about 250 for 45 minutes, adding wet sauce periodically. I also place a pot of apple juice in the grill to create a little steam.
How do you guys do it?

[MikeyC]

I season them and brush them very lightly with some sauce. Then I wrap them in tin foil and put them on a sheet pan. Throw them in the oven at 200* for 3 or so hours. Then I finish them on the grill with more sauce for maybe 15-20 minutes. Cooking them slowly in the oven (I don't own a smoker) makes the meat fall right off the bone. Finishing them on the grill gives them a nice crust and grilled flavor.

[muziq]

Slow-smoke mine in an outdoor smoker (duh) for about 4-6 hours. Unfortunately I don't have one of those nice indirect fire smokers, but just a regular old Coleman bullet. Finish them up in foil in the oven for about 15 min, to bring the juices to the surface. Usually fill the water pan in the bullet with a mix of Dr. Pepper, water, and some brown sugar; being right over the glowing coals, this helps keep the ribs moist while the smoke and low heat cook 'em. Goal is to get an indirect smoker, though.

[DSturg369]

- 1/4 cup paprika
- 1 cup firmly packed dark brown sugar
- 1 Tbs freshly ground black pepper
- 1 Tbs sea salt
- 1 tsp cayenne pepper
- 1 tsp dry mustard
- 1 tsp garlic powder
- 4-6 lbs. pork ribs (if a slab, separate into individual portions, 2 to 3 rib sections)

- Rub 2/3 of misture over all surfaces of ribs. Place ribs in a large zip-lock baggie and refrigerate overnight. Save the remainder of mixture. Remove the ribs from the fridge about 4 hours prior to grilling.

- Preheat gas or charcoal grill for indirect cooking over medium heat. (I have used a smoker method and this method. The family likes this way better).

- Make the basting or mop suace by whisking together over low heat:

- 1/4 cup prepared yellow mustard (or 1 Tbs mustard powder)
- 1 cup cider vinegar
- 1 cup apple cider
- 1/2 tsp crushed red pepper (optional)

Arrange ribs on grill, bone side down to start. Close lid and cook 1 hour. Baste with mop sauce and cook 30 min. longer, basting every 15 minutes. Remainder of rub can be sprinkled on at end of cooking, if desired.

Enjoy!

[Volt]

Well, I use the following dry rub:

http://www.clubstogie.com/vb/showthread.php?t=139917

Mesquite wood (I like strong flavors, hickory is to subtle for the rub) in a smoke box, indirect heat at ~230* (I would prefer 210* - 220* but the grill will not get that low. 3 - 4 hours. I'll put the sauce out if the other peeps need it, but not required with the dry ryb. Why use a dry rub if it's just gonna get drowned in a commercial red sauce? YMMV.

PS. I'll be doing 2 london broils with this rub Sat for the Sgt Smokey going away Herf. My first herf. Yea ME!!!

Originally Posted by Blowin' Smoke

Curious how you guys cook your pork ribs. Everyone seems to have their own way of doing it.
I use a dry rub, then place them on a wire rack in the oven at 225. I leave them in there for about an hour and a half.
Then I remove and place on the grill at about 250 for 45 minutes, adding wet sauce periodically. I also place a pot of apple juice in the grill to create a little steam.
How do you guys do it?

[mosesbotbol]

Are we talking spare ribs or baby backs? Spare ribs take about 1.50 times longer to cook.

Basically, I'll pull the membrane off the back, rub in dry rub, coat ribs with yellow mustard and cook off flame in smoker under 300 degrees. I use a rib rack with a pan under it. Sometimes I have apple juice under it, sometimes not. I baste every 45 minutes with vinegar based solution cooked with garlic and onions and something sweet.

There's really not much to it. Avoid sauces or sugary stuff until the last 15 minutes so it does not burn...

[stig]

I dry rub my ribs the night before hand and rub it in good. I don't own a smoker so I only turn on one of the 4 burners on my grill and place the racks on the grill with the lid closed for the first 3 hours and not even touch them. I will then flip them and continue to slow cook them for another 90 minutes to 2 hours. (Peter it's not to late to change your mind) I don't add any wet sauce at all until the last 30 minutes. For the last 30 minutes I will sauce at 10 minute intervals on both sides of the rack. Ribs are usualy just about to fall off the bone at this point.

[okbrewer]

I trim the pork ribs St. Louis style and pull the 'silver' membrane off, rub with my secret rib rub right before putting them in my smoker. I use a SmokinTex smoker (www.smokintex.com) that I set for 225F and I usually use apple wood. I smoke the ribs for about 4-6 hours. I sometimes take them from the smoker, slather with sauce, wrap them in foil and put them in the oven at 225F for another hour, but usually I just serve them 'dry' right from the smoker.

I use the meat and sternum bone that I trimmed in my 'famous' baked beans!

Bob R in OKC

[cquon]

Dry rub and throw on the pit for an hour and a half to smoke, then in a pan with sauce at 225 degrees in the oven for 2 hrs. No utensils needed!

[Steve]

Remove membrane, trim excess fat, rub generously with our own dry rub, smoke either on the big girl or or my ECB (el cheapo brinkman).
Cut em up and chow down.






For an added bonus...invite drunk cigar smoking friends to sit up all night cooking pork butts for a wedding and chow down on ribs around 2:30 am!

[duhman]

I boil them in a big pot until they look done but before the meat falls off the bone. Then I put them over coals to brown the outside. Towards the end I slather them in BBQ sauce. That gets cooked in just a little. Then they get moved to a platter and soaked in more sauce.
Mmmm...ribs.

[shelvingunit]

I got a Weber Smokey Mountain cooker for my B-day last year and absolutely love it. There is a lot of information and recipes here http://www.virtualweberbullet.com/

Baby back or spares I remove the membrane, trim and season with a dry rub. Cooking for 4-5 hours in the WSM at 225-250 usually does it. I like to use chucks of wild cherry and just 1 chuck of hickory. You know they are done when the meat pulls back from the bone or they pass the "tear test" - you should be able to separate the ribs with a little resistance. Then I add some sauce and enjoy.

I recommend the WSM to anyone looking to purchase their first smoker. It provides plenty of cooking area and is not too expensive.

[mosesbotbol]

Originally Posted by 1f1fan

I got a Weber Smokey Mountain cooker for my B-day last year and absolutely love it. There is a lot of information and recipes here http://www.virtualweberbullet.com/

Baby back or spares I remove the membrane, trim and season with a dry rub. Cooking for 4-5 hours in the WSM at 225-250 usually does it. I like to use chucks of wild cherry and just 1 chuck of hickory. You know they are done when the meat pulls back from the bone or they pass the "tear test" - you should be able to separate the ribs with a little resistance. Then I add some sauce and enjoy.

I recommend the WSM to anyone looking to purchase their first smoker. It provides plenty of cooking area and is not too expensive.

Pretty much sums up how to make ribs. Not much secret to it as long as they are prepped correct and do not get direct flame.

[Bubba -NJ]

I remove the membrane , rub em down with my own dry rub , let sit over nite in the fridge , start gas grill up , get smoker box going with apple pellets , place baby back ribs on the warming rack , close lid , make sure temp is below 250 degrees for low and slow cooking . Light up cigar and smoke , open beer and drink , sit back , relax , check ribs and baste every 20 -30 minutes . Let them go for about 2 - 2 1/2 hours , check with instant read thermometer for internal temp of 170 degrees , once the right temp has been reached baste them with whatever sauce I have on hand . I went through 2 beers and 1 cup of coffee today with 3 toro sized cigars while smoking the ribs . Why should the grill have all the fun smoking !

[burninator]

I marinate them in a half and half mixture of ketchup and worcestershire sauce. Then I microwave, on medium, for 55 minutes. At this point I flip them, sprinkle lightly with pepper and cook them on high for another 15 minutes. Mmmm mmmm good!