New to BBQ!!! Looking for a little rib advice!!! - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-13-2007, 10:30 AM   #1
Pork Butt


 
Join Date: Jun 2007
Location: new jersey
Posts: 113
New to BBQ!!! Looking for a little rib advice!!!

Hey all!!! First of all, totaly cool that there is a BBQ forum... This is going to help me out alot!

So, my name is Joe, and i have recently found an intrest in preparing better outdoors food. Lol, i am in no way a chef, nor do i want to be, but i am looking to step it up past the generic store bought hamburgers and hotdogs that 95% of people have at their backyard cookouts.

So far i have done a few basics. A top round(london broil) marinaded overnight is a whiskey marinade and grilled, and some strip steaks with a dry rub. The top round came out well, tons of flavor and the steaks were ok, allthough i think the cuts may have been to thin, so it suffered.

Now im looking to get into a basic baby back rib recipe. In the past, ive done nothing more than slap the rips on the grill, grill em up, and coat em with BBQ suace. This always tastes good, but i know it can be better.

Im not looking to get straight into making my own sauce, but im asking you guys for some preperation techniques, and some dry rubs that will work well with some comercial bbq sauces. Right now ive been using Bulls eye. Are there better commecial BBq's available???

So, yeah, just looking for some prep tips, and a good rub recipe that will work with a comercial sauce.

Thanks alot for taking the time to red all this, and hoping to hear from you soon...

---Joe
__________________

92hatchattack is offline   Reply With Quote
Old 06-13-2007, 10:37 AM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
First what are you cooking on?
Second...wood selection...
Rub...most are a mix of Salt, Turbinado Sugar, Paprika, and other spices...
Sauce....commerical sauce can be doctored to what you like....thinned with vinegar, sweeted with honey or maple syrup...ects......

There are a lot of great Cook Books that will give you a starting point..From there just experiment to see what you like

Welcome to the Forum.
A few of the cookbooks to look at
Smoke and Spice by Jamison and Jamison
BBQ USA
Ray Lampkes DR BBQ Big time Cookbook
and Paul Kirk has a very good book about making sauces and rubs...
and just look around this site for ideas..
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 06-13-2007, 10:38 AM   #3
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
http://wolfes5.tripod.com/wolferub/

Welcome to BBQ CENTRAL

SJ
__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 06-13-2007, 10:41 AM   #4
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Welcome...
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 06-13-2007, 10:42 AM   #5
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Welcome aboard. Are you using a gas grill or some form of charcaol grill?
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 06-13-2007, 10:45 AM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Welcome aboard Joe. Like Witt said give us more info on what you're cooking on, etc.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 06-13-2007, 10:49 AM   #7
Pork Butt


 
Join Date: Jun 2007
Location: new jersey
Posts: 113
Unfortunatly i live in an aprtment and i dont have a stable cooking aparatus. I usualy cook on my sister in laws cheap gas grill, and often i go to the park and grill on their little standup pits with charcoal.
92hatchattack is offline   Reply With Quote
Old 06-13-2007, 10:54 AM   #8
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
One basic concept, given your limited apparatus, would be to have a fire on half your grill, and the meat on the other half..indirect cooking...
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 06-13-2007, 10:57 AM   #9
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
Welcome Joe,
I guess the first step is to get yourself an apparatus.
__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 06-13-2007, 10:58 AM   #10
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Do you have a balcony or patio ?
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 06-13-2007, 11:05 AM   #11
Pork Butt


 
Join Date: Jun 2007
Location: new jersey
Posts: 113
Indirect cooking is a form of slow cooking, kinda of light a smoker idea right? Doesnt this require a hood? M y sisters gas grill has a hood, but the ones at the park do not. How long does the indirect cooking technique take to cook?

I know this is all pretty hard for you hardcore bbqers to understand. But i dont bbq at my apartment as grills are prohibited. So i go other places to cook.. but the problem there is that i dont get alot of cooking time. If i had my own house(sometime next year) id have no problems with the time dedication to smoking a few racks of ribs for 8 hours.... but as of now i am simply trying to make the most out of what i have accesible...

I mean, unless theres a decend, resonablypriced protable unit, small enough to hide inside my apartment, im pretty much out of luck as far as grills go.
92hatchattack is offline   Reply With Quote
Old 06-13-2007, 11:14 AM   #12
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Im sure Ill get all kinds of crap for this, but here goes....

Until you get some differant toys, try cutting the ribs in sections, wrapping them in foil with a little bbq sauce brushed lightly on or add a little apple juice, in the oven at 250 for about 2.5 hours. Just before your ready to serve, take them from the foil, brush them with your fav sauce and grill them till the sauce starts to brown (sort of carmalizing it, you'll see it on the tips, where it contacts the grill ect)...Just, please, in the name of all that is bbq, do not boil them first....
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 06-13-2007, 11:16 AM   #13
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I agree.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 06-13-2007, 11:19 AM   #14
Pork Butt


 
Join Date: Jun 2007
Location: new jersey
Posts: 113
It seems you are pretty bent on the slow cooking idea. Does it really make that huge of a diffrence??? I mean, ill be honest, ive never had a competition style rib or anything so i really dont know.

Ive also heard a rumor that cooking with foil can transfer harmful toxins into the food... is there any truth to this???
92hatchattack is offline   Reply With Quote
Old 06-13-2007, 11:30 AM   #15
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Sorry you are not getting a lot of help on this. I think it is because you are very limited on what you can cook with.

My advice would be to ask around and eat some ribs from a joint that uses wood for smoke and smokes ribs start to finish no less that 5 hours.

Then you will have some idea of what they are supposed to taste like for comparison.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 06-13-2007, 11:37 AM   #16
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Quote:
Originally Posted by 92hatchattack
It seems you are pretty bent on the slow cooking idea. Does it really make that huge of a diffrence??? I mean, ill be honest, ive never had a competition style rib or anything so i really dont know.

Ive also heard a rumor that cooking with foil can transfer harmful toxins into the food... is there any truth to this???
Cook them so they taste the way you like them, not the way other folks tell you they should taste !
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 06-13-2007, 11:42 AM   #17
Cooker
 
PantherTailgater's Avatar


 
Join Date: Jun 2006
Location: Southern Part of Heaven
Posts: 270
Unless your sister lives close enough to you and would allow you to set up a smoker at her place, I'd buy a large portable Weber charcoal grill. Take it to the park and concentrate on BBQ'ing smaller cuts of meat like chicken and thin country style ribs with inderect heat. You can make very good BBQ within a three hour time window by raising the temp a little above the normal slow cooking temp range.

Just my suggestion.
PantherTailgater is offline   Reply With Quote
Old 06-13-2007, 11:52 AM   #18
Pork Butt


 
Join Date: Jun 2007
Location: new jersey
Posts: 113
Quote:
Originally Posted by john pen

Cook them so they taste the way you like them, not the way other folks tell you they should taste !
i hear ya ... just saying, theres a posiblility that ive never even eaten a really good rack of ribs...


the best i have had was from a place called "big ed's"

anyone heard of them?

and i understand totaly that im not getting a ton of help because i am so limited.... i knew there wasnt going to be a whole lot that i could do.... which was why i was just looking for a rub to enhance the ribs before the sauce a little bit....... allthough my cooking style is limited theres nothing wrong with getting a head start trying out a few difrent recipes..

if i were to purchse a protable grill, any specific models i should be looking at?
92hatchattack is offline   Reply With Quote
Old 06-13-2007, 12:10 PM   #19
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
Joe, Look in the recipe section under BBQ Sauces, Sops, Dry Rubs and
Brines. Lots of rub recipes in there.
Your oven is pretty much a gas or electric pit without the smoke. Practice
cooking the baby backs in the oven at 225* to 250* for about 4 hours then take them to the park to reheat and finish with sauce.
I don't know about storing a grill in an apartment, not exactly an air freshener.
__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 06-13-2007, 12:17 PM   #20
Pork Butt


 
Join Date: Jun 2007
Location: new jersey
Posts: 113
this seems to be the largest portable webber i can find. 12x21


This would actualy be pretty good at my aprtment.. i could even store it right outside possibly. But it quickly becomes aparent that if you can only use half the are for the food, and the other half for the fuel, that im not going to get alot of cooking space out of it, so i wont be able to make ribs for a large amount of people. oh well... ill do what i can ...


cooking the ribs in the over sound like a decent idea to give a try here at home..... allthough, it kinda takes the fun out of it now doesnt it??? LOL
__________________

92hatchattack 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







All times are GMT -5. The time now is 10:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×