Cooking Ribs - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-10-2005, 04:14 PM   #1
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
Cooking Ribs

Ribs seem to be a hot topic right now. I haven't looked through the archives to see if this subject has been beaten to death so, I'll pose the big question:

How did you cook the best rack of ribs you have ever cooked? =P~

Inquiring minds and all...


Good Q!

Jack
__________________

__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline   Reply With Quote
Old 05-10-2005, 04:36 PM   #2
Graduate of BBQ Central
 
txpgapro's Avatar


 
Join Date: May 2005
Location: Whitney, TX
Posts: 546
Heres' doin' it my way!

Prepare the ribs by basting with a little worcestershire, honey mustard and red wine. Then rub down good with TexasRub. Spritz ocassionally with apple cider. Smoke 5-6 hours.
__________________

__________________
Fairway's & Green's Pard'!
Mike (Miguel Carlos)

"The more I'm around some people, the more I like my dog."--Sonny Burgess
txpgapro is offline   Reply With Quote
Old 05-10-2005, 04:46 PM   #3
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Baby backs, modified 3-2-1 method on my WSM. Gave myself a ten on two different occasions. Used apple/ hickory once and apple/cherry once.
Both times used a hommade, very simple rub.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-10-2005, 06:53 PM   #4
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Boil, change the water, coat in mayo & liquid smoke, and return to a rapid boil in fresh water. Finish with blow torch til black. Don't forget the french fries. McDonalds is best. You should be able to find those anywhere.
MmmmmmMMMM !
:-& :taunt:




Sorry. Some one had to. .... okay ... no they didn't.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 05-10-2005, 07:26 PM   #5
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
I use spares, remove the membrane, trim and rub the night before. Cook on the WSM using hickory and the 4-1-1 method. Dome temp 240-250 for 4 hours, foil and sprinkle with light brown sugar place back on the cooker for 45 minute to an hour, unfoil and cook until they firm up a bit, about another hour. No sauce during the cook, serve it on the side.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-10-2005, 08:36 PM   #6
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
Salt, Pepper, Garlic powder. 6-7 hours @ 200-220 degrees. Glaze with 50-50 red sauce and Texas Pepper Jelly pineapple habanero.
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 05-10-2005, 08:36 PM   #7
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by Burnt Food Dude
"white people can't cook ribs this good!" I new my ribs were good when I heard that comment.
8-[
Good job BFD. =D>
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-10-2005, 08:39 PM   #8
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
Ditto! I hear the same thing alot.
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 05-11-2005, 05:39 PM   #9
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Alright, Alright...

Vigorously rub loin backs ... (sans membrane) off as soon after you've lit the chimney. Target temp for me is high....265. 3.5 hours. Cut temp to 250 , foil and return to pit for 45 mins max. Cut the temp down to 225 and sauce with a high sugar sauce and return to pit for 1 hour.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 05-11-2005, 06:12 PM   #10
Guest
 
Posts: n/a
I always do loin back but the other day i attempted to smoke my first rack of spare ribs
  Reply With Quote
Old 05-11-2005, 06:23 PM   #11
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by Sledneck
I always do loin back but the other day i attempted to smoke my first rack of spare ribs
How did they turn out sledneck?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 05-11-2005, 09:23 PM   #12
Guest
 
Posts: n/a
I loved them, i think i will do them more often. They were a little charred as you can see in the pic but that was the sauce which rubbed off with little effort.
  Reply With Quote
Old 05-12-2005, 12:05 AM   #13
Graduate of BBQ Central
 
ddog27's Avatar


 
Join Date: Mar 2005
Location: Queen Creek, AZ
Posts: 544
I do baby backs. I use the 3-2-1 method in the smoker. I usually put my home made apple rub on them the night before. They turn out wonderful! My wife who says she does not like pork ate a whole rack of ribs!!
__________________
D-dog's BBQ Rubs

Rubs so Good, They're better than Ketchup!

http://ddogsbbq.com

http://www.myspace.com/ddogsbbq
ddog27 is offline   Reply With Quote
Old 05-12-2005, 01:57 AM   #14
Graduate of BBQ Central
 
txpgapro's Avatar


 
Join Date: May 2005
Location: Whitney, TX
Posts: 546
Let's hear about that apple rub. I love to use applewood whenever I can find someones tree to steal. :-#
__________________
Fairway's & Green's Pard'!
Mike (Miguel Carlos)

"The more I'm around some people, the more I like my dog."--Sonny Burgess
txpgapro is offline   Reply With Quote
Old 05-12-2005, 08:14 AM   #15
Cooker


 
Join Date: Mar 2005
Location: Coventry, Ct.
Posts: 230
St. Louis cut spares, pull membranes, a little mustard slather, homemade doctored Dinosaur BBQ rub, smoked at 235* with a combo of maple and applewood. Spritz with apple juice once in a while towards the end. Sometimes I sauce them, sometimes not. Once I made a maple and habanero BBQ sauce for them, they came out really nice, but it wasn't for people with tender
tongues....
__________________
If you're not using Gibson and Marshall, you're a wanker! - Ian St. Ian
Rob D. is offline   Reply With Quote
Old 05-12-2005, 09:39 AM   #16
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Stick a fork in them, they're done. Lookin' good Rob!!!!
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 05-12-2005, 02:22 PM   #17
Graduate of BBQ Central
 
ddog27's Avatar


 
Join Date: Mar 2005
Location: Queen Creek, AZ
Posts: 544
Quote:
Originally Posted by txpgapro
Let's hear about that apple rub. I love to use applewood whenever I can find someones tree to steal. :-#
While I can't tell you what's in my apple rub (Top Secret stuff!!) :biggrin:
I can tell you how to add apple flavor to any rub. All you do is go to the supermarket and buy some of the apple cider drink mix packets, the ones you add water to. Then add as much to your rub as you like! Good stuff and it is easy to do!
:horse:
__________________
D-dog's BBQ Rubs

Rubs so Good, They're better than Ketchup!

http://ddogsbbq.com

http://www.myspace.com/ddogsbbq
ddog27 is offline   Reply With Quote
Old 05-12-2005, 03:03 PM   #18
Cooker


 
Join Date: Mar 2005
Location: Coventry, Ct.
Posts: 230
While I can't tell you what's in my apple rub (Top Secret stuff!!) :biggrin:
I can tell you how to add apple flavor to any rub. All you do is go to the supermarket and buy some of the apple cider drink mix packets, the ones you add water to. Then add as much to your rub as you like! Good stuff and it is easy to do!
:horse:[/quote]

Apple cider drink mix? somebody actually makes something like that? Never seen it, maybe 'cause you can always get the real thing around here.....

Rob
__________________
If you're not using Gibson and Marshall, you're a wanker! - Ian St. Ian
Rob D. is offline   Reply With Quote
Old 05-12-2005, 04:55 PM   #19
Graduate of BBQ Central
 
txpgapro's Avatar


 
Join Date: May 2005
Location: Whitney, TX
Posts: 546
I've not only seen it, I've got some. Great idea. Think I'll add one to my TexasRub this weekend when I smoke a turkey.
__________________
Fairway's & Green's Pard'!
Mike (Miguel Carlos)

"The more I'm around some people, the more I like my dog."--Sonny Burgess
txpgapro is offline   Reply With Quote
Old 05-12-2005, 07:28 PM   #20
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
Quote:
Originally Posted by TexLaw
... I much prefer spares to loin backs. Spares are cheaper, meatier, and have more flavor. They just take a little longer to cook...
I'm coming around to that way of thinking as well. I like to trim them up kansas city style and skewer the skirt meat, but st louis is ok with me too. My Costco sells back ribs but they certainly aren't BBs. They are freakin huge. I like them too.

Been trying to figure a way to hang whole racks of side ribs from an elevated top grate .... I'm just worried the rack might tear and fall into my WSM water pan. But I might do it for like 4 - 5 hours, then foodsaver and freeze. Thaw at a later date then do the hour in foil in th oven and grill to finish.

I really like ddogs apple cider pouch as a rub component. Great idea man, thanks.
__________________

Shawn White is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:22 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×