Ribs

[Eespidie]

i bought some spare ribs to cook this weekend ( supposed to be upper 60's and sunny ) however i have never made them before. the method mentioned here sounds interesting... does anybody else have some good ideas??? maybe some rub recipes etc...?:support: ill take bad ideas too lol

"First there is straight grilling. Like I said you will want to grill indirectly, meaning that you have a fire on one side and the food on the other. Actually you want a four part cooking area. Imagine four boxes stacked with two on the bottom and two on the top. In the top left box are the ribs. Below the ribs is a large pan to catch the drippings. In the top right box is another large pan filled with water." --from http://bbq.about.com/cs/ribs/a/aa071099a.htm

[Steve D-cl]

What type of grill/smoker do you have?

Google up Barbeque Bible, Steven Raichlen's website, and do a search for 'basic rib rub' or 'memphis rub' - those are a great start. Also, take a look at the forums there - lots of great information

I have a Chargriller with a side firebox and have smoked quite a few racks of baby backs. I rub the ribs up good the night before with my dry rub, wrap 'em in plastic wrap and let 'em sit overnight.

Then I'll smoke 'em (charcoal and wood for smoke are in the side firebox - not in the main cook chamber) at 225 for about 2 hours (for 2-3 racks), spraying or mopping them them occasionally with apple juice. At about 2 hours I'll stack 'em up and wrap 'em in aluminum soil (The foil allows some steam to build up - keeps 'em tender) and let 'em cook for another hour or so, still at 225. After an hour I remove the foil, spray 'em with AJ again and let 'em cook for another 30 minutes. About 10 minutes from finish I'll paint the convex side with whatever sauce I'm using that particular day.

Wouldn't think spare ribs would be too much different - just don't boil 'em first!!!

[Eespidie]

yeah... ill check that out. oh i have a couple gas but i still have my good ol square black charcoal grill "ol reliable" lol

[Steve D-cl]

You can cook indirect in most any charcoal grill - just put your fuel to the sides and cook in-between. You'll cut your cook time down a good bit and still make some excellent ribs.

May get a wild hair to grill some Louisville Wings this weekend myself!

[mrgatorman]

Well I know this may not be popular...But Eeryone Raves about my ribs. i par boil them first. Then I put them on the grill on medium to low heat. Cook a little first then put BBQ sauce on it. I flip them about 10 times total, but 6 of them I am applying more BBQ sauce. It works every time. and their cooked great and taste wonderful

[N2Advnture-cl]

Originally Posted by Steve D

Google up Barbeque Bible

Best book ever and I LOVE ribs!

Follow the directions using the Memphis rub and you can't go wrong!

The key is low and slow. Low temp (225) for 6-8 hours.

Easy as pie.

~Mark

[Steve D-cl]

Hey Mark,

You just reminded me - I need to pick up a copy of Raichlen's new ribs book sometime. Lots of good stuff in there!

Steve D

[IanMas]

I will give a couple of my secrets to perfect ribs. One get them from a local
butcher or a good grocery with a great selection of meat. Whole foods has one of the best meat selections I've seen. Next you want to get a good chimney starter and some hardwood charcoal. The charcoal takes some time to heat up and burn but once you get it going it will burn hotter than kingsford or the other briquettes. It will also not give off any odors like lighter fluid. I use plain old newspaper to start the chimney starter..

I tried something new last fourth of july. I took some ribs and used Apple
vinegar mixture with a dry rub of freshly ground pepper and sea salt applied to the meat. Then I took the ribs in plastic gladbags and put them in the fridge turning them over every couple hours. The next day I made my own secret sauce. I could tell ya but I'd haveto kill ya . Anyway I cooked them in aluminum foil using indirect heat. You double wrap them and use a thermometer to tell when they get up to temperature. The outside of the foil will get a brownish hue to it.

They cooked for about 4 hours. I used a remote thermometer and also a ramkin with a silicon basting brush. Which made it go even more smoothly.
When they came out I applied more of the sauce and put it on the side.
They were pretty hard to serve as the meat literally fell of the bones! Everyone who ate them proclaimed them the best ribs they'd ever had!
Realize too that this was hard for my in-laws to do. You see I'm a Yankee and to get a Southerner to admit that a Yankee knows whats going on when it comes to the sacred art of BBQ is something else!

I also make a killer Biscuits and Gravy!

-Ian

Let us know how it goes..

[Architeuthis]

Y'all must have missed the pic I posted of dinner last Sunday (I think)... A plate with ribs, beans, sausage & potato salad... <G>

[Eespidie]

yeah... i remember that... posted pics of good food while its still snowing on and off over here:arghhhh: thats alright its summer now... for a while lol

[Steve D-cl]

Ian, that sounds mighty good! Where in Hotlanta are ya?

[Architeuthis]

Originally Posted by Eespidie

yeah... i remember that... posted pics of good food while its still snowing on and off over here:arghhhh: thats alright its summer now... for a while lol

Temps in the low 80's here... Nice weather for a while before it gets hot. <G>

[Eespidie]

by the by i know i posted some where else about this i think... anyways i made the ribs they turned out GREAT... except my own folly of taking them off to early and having to put them back on lol. I did the Memphis dry rib rub with the recommended mop... it was great!!! good for my first ribs. thanks everyone for the input.

as always, cigar live with its members... show me the road to enlightenment when it comes to cigars, good food, good drink, and corny jokes!!!hoohoo:

[Steve D-cl]

Originally Posted by Eespidie

... except my own folly of taking them off to early and having to put them back on lol.

LOL! No biggie - I do that on a regular basis with burgers for my wife and kids.

Glad the ribs turned out good for ya!!