Anyone know Flame Tree's secret?

[SelfEmployedDebtFree]

I'm addicted to Flame Tree ribs. I'm planning to try my luck at my first ribs ever this week (gonna buy some at Costco). Does anyone know how they prepare and cook theirs? I know the sign says "Due to our unique cooking method, ribs may appear pink inside, but they are fully cooked". So how do they do it? Any previous FT cooks out there?
Any tips how I can make my ribs taste as good as theirs?
I consider myself to be quite a chef, but Ive never cooked ribs before. I plan to use my Weber charcoal grill with Jack Daniels wood chips.

 

[darlak]

I don't really cook ribs, but I'm pretty sure that pink color is from smoking them. My mother used to soak hers overnight in a mixture of vinegar and water and she swore that's why her's were so tender. I really wish now that I had learned her secret before she died.

 

[digitaldevice]

If there pink inside than my best bet is there smoked for a long period of time. Most ribs have a rub on them and then around 4-6 hours in a smoker. That’s the way I do mine on my big smoker and there to die for.

Here are a few pictures of my beauty. It is an awesome smoker, I love it.

Sorry the last picture is graphic, I was doing a whole hog and the head did not fit so I cut it off.

http://www.randyalberts.com/gallery/PigFun/pig_fun_007
http://www.randyalberts.com/gallery/PigFun/pig_fun_008

 

[tinkamom]

Find a good recipe for a rub then cook them long and slow over indirect heat. The rub I use has brown sugar, paprika, cayenne and onion and garlic powder.

 

[warpdarkmatter]

remember slow and low that is the tempo

 

[Lesprivate]

i got the receipe of of allears.net and made them for the 4th of july and they were great. we put the rub on them the night before and then slow cooked them on a very low temp away from the heat for about 4 hours then. Then raise the heat and added the bbq sauce and they were the best ribs we ever made.

 

[wilde_oscar]

apply rub, warp in foil firmly, fridge over night, low slow indirect heat (250-275) for about 6-8 hours. open carefully, lightly brush with sauce, let cool 15 min. eat till you bust at the seams.

smoke ribs are much tastier, but way way harder to get right. The equipment is not cheap, and the process takes 12 - 36 hours depending on a lot of factors.

 

[2infinityandbeyond]

Temperature control is the key, so before you even buy the ribs, learn how to control the temperature on your grill. You want to keep it in the 225-250 range.

Use chunks of wood, not chips--hickory or apple work well with ribs--and do not soak the wood. Chips burn off too quickly, chunks will last much longer, and you don't want to be opening the grill lid to replenish the chips. The more frequently you open the lid, the greater the chance for temperature spikes, and you want to keep the temp as consistent as possible.

Generally, baby backs will take 4-5 hours, spares a little longer. There's no set time. They're done when they're done--when the bone can be twisted freely in the meat, they're done.

You might want to check out this website: virtualweberbullet.com
The forums there probbaly have some info on smoking in a charcoal grill.

Good luck!!

 

[digitaldevice]

Im hungry for RIBS now. Thanks everyone Going out now to get some for tonight dinner.

Smoke On

 

[SelfEmployedDebtFree]

Sorry the last picture is graphic, I was doing a whole hog and the head did not fit so I cut it off.

http://www.randyalberts.com/gallery/PigFun/pig_fun_007
http://www.randyalberts.com/gallery/PigFun/pig_fun_008

POOOOOOOOHHHHH!!!!!

 

[SelfEmployedDebtFree]

Thanks for the tips! You've got me hungrier than I already was for some ribs!