How do YOU BBQ ribs?

[minniecarousel]

OK - now's the time to share your big secret for barbequeing pork spareribs. I've been known to par-boil them in the oven for hours, then throw them on the bbq for browning. I've also only cooked them over indirect heat - they come out too dry that way.

Please share your secret!

 

[phillybeth]

Spice rub, marinated in the fridge overnight, then slow-cook on gas grill for about 3 hours on low on an upper rack. They come out tender, juicy and flavorful! I don't boil, I think it removes too much flavor.

 

[Pop Daddy]

I cant do it, all my ribs just dont taste good

 

[eeyore45]

I cant parboil either - ewww for us!! If you've ever watched the food network - alton brown has the best show on how to cook stuff!!

I only cook w/ charcoal, and I use indirect hea - weber has good tips too!! I think the very best way is to invest in one of those smokers - and do long cooking, but I'm happy with indirect heat over charcoal, I hate the ribs that fall off the bone - ewww, that just means no flavor to me, I like to chew my food!! lol

to each their own of course...

now dont get us started on dry rubs vs messy bbq sauces!!

 

[DVC~OKW~96]

I have a couple of ways. Wet sauce, basted frequently over a slow, low gas grill.

Dry rub in a slow oven with a can of Coke poured over for the last hour (Sci-Fi/MGM recipe).

Wet sauce, slow and low in the oven.

Depends on my mood, the weather and the type of ribs I'm cooking.

 

[FroggyinArk]

depending on the size of the slabs, if they are larger slabs i dry rub, wrap in foil, put into a low heat oven for 6 to 8 hours then toss on grill for an hour or so, add wet sauce during the last 5 min or so. am currently cokling down sauce,, from raw tomatoes , its already gone from 6 gallons to three and is almost ready to call sauce i'll have cooked over 40 lbs of bbq by lunch sunday have a 18 lb brisket , 5 lbs of s ausage, i'll go to store and get some sort of pork tommorrow, still debateing boston butt or ribs, prolly do the roast and make pulled pork bbq beans, home made bread grilled veggies etc

 

[phillybeth]

Indirect charcoal is just too much for me right now, someday when I hit the lottery and have the time to babysit the grill/smoker for 4-5 hours...
I don't usually do wet, sometimes I will put it on after they come off the grill or maybe 5 minutes before they come off, but most have too much sugar in them and it burns and ruins the taste.
I've perfected my rib rub, going to start working on brisket next.

Does anyone brine their ribs? I find with the rub and overnight marinating I don't need to, they are plently juicy.

 

[eeyore45]

I brined my turkey, never will I brine again!

I cut up my ribs into 2 rib sections, only because my family loves the crunchy outside rib sections, we like chewy wet ribs, but then a famous chef from Chicago makes ribs for a hockey group we belong to, and does a dry rub, if only I could get that magic rub... I've tried different combos, I know its paprika, and brown sugar, and then some spices... secret!!

ahhh I just love ribs!! and thanking Sam's club for their prices!

 

[Pop Daddy]

how do I make good ribs, if I want to have them cooked in 45 min

 

[jimmalru80]

Overnight marinade in a ziplock bag. Dry rub slow cook in an oven bag for 2 to 2.5 hours and finally, 3-5 minutes on high heat grill. No complaints from the peanut gallery. I love ribs.

 

[FroggyinArk]

Originally posted by Pop Daddy
how do I make good ribs, if I want to have them cooked in 45 min

easy
1: hitch hike down to local bbq barn,
2:buy 2 slabs
3: take em home
4:eat em
there bbq ribs in 4 simple steps

 

[Pop Daddy]

Originally posted by FroggyinArk
easy
1: hitch hike down to local bbq barn,
2:buy 2 slabs
3: take em home
4:eat em
there bbq ribs in 4 simple steps

why do I got to hitchhike

 

[FroggyinArk]

Originally posted by Pop Daddy
why do I got to hitchhike

easier than running you can drive if ya want but it might not take 45 min that way

 

[browneyes]

Originally posted by Pop Daddy
why do I got to hitchhike

Because you might see some chick in a white Frontier in the neighborhood lookin' for a bbq rib place.

 

[Pop Daddy]

Originally posted by browneyes
Because you might see some chick in a white Frontier in the neighborhood lookin' for a bbq rib place.

awwww, pic of me hitchhiking----

 

[jwsqrdplus2]

DH has a great recipe (at least I thnk so).

Start with an aluminum roasting pan (the kind you can buy in the grocery store) big enough to fit the slab or ribs (cut into 2 pieces if necessary) and at least a gallon of bottled BBQ sauce (flavors up to you). Then season to taste. We usually use a little vinegar (enough to rinse out the BBQ sauce bottle without being overpowering), a LOT of garlic, onion powder, cayenne, pepper, a little salt, and some mint (sounds strange, but really brings out the rest of the flavors).

Marinade overnight. About 4-5 hours before you want to eat, preheat grill. Sear the ribs on the grill, then place back in the sauce. Reduce heat to low, then put the pan on the grill. Turn/baste the ribs every hour or so. Falling off the bone delicious!

 

[browneyes]

Originally posted by Pop Daddy
awwww, pic of me hitchhiking----

Pic of a chick that needs to do a road trip in her white Frontier for some ribs and a hitchhiking Yankee:

 

[pat fan]

Well, this recipe started out as ribs, but now we use the boneless country pork peices ( I think that's what they're called. Ribs work too, just not as much meat. Anyway...

13x9 pan
ribs (with or without bone)
foil
onions & garlic
b-b-q sauce
spices

Place the ribs on foil.Cover them with lot's of garlic & onions, salt & pepper, and whatever other spices you like.Wrap tightly in foil.Wrap with more foil.One more time with the foil The ribs should be well sealed in 3 layers of foil by now. Place in 13x9 that has about 1/2 - 1" of water in it. Cook in 250º oven for 5 hours, replacing water until the last hour or so, then let it dry up completely. When you open the foil packets, the meat should be falling apart. Dump it into the 13x9 and pour b-b-q sauce over the meat and stir up a little (sauce should cover the meat, but the meat shouldn't be "swimming" in it) . Turn oven up to 350º and cook until browned and YUMMY! About 1/2 hr.- 45 min.Depends on how you like 'em.

As I said, this was supposed to be ribs that were pre-cooked to put on the grill, but we found we liked them better this way. SOOOOOOOOO GOOD!!!

 

[Catzeyes]

First I remove the membrane on the back of the ribs then dry rub with them Emeril's essence. I wrap them in plastic wrap and put them in the fridge overnight. Next day I throw them on the smoker for 5 to 6 hours. The last hour or so I baste them with my homemade Jack Danials BBQ sauce.