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moneypit
08-25-2006, 07:57 PM
I've got a big batch of ribs I need to BBque tomm and Im looking for a good recipe. I dont want to go through the boiling process. Are they good straight on the "Q"?
Its Liddell and Babalu tomm night!!

JetBoatRich
08-25-2006, 09:36 PM
Talk to Willie, a catered life on the boards :cool:

THATJEFFGUY
08-25-2006, 09:44 PM
Soy sauce and brown sugar !

moneypit
08-25-2006, 09:46 PM
Soy sauce and brown sugar !
Ive used that on pork chops.. good

C-2
08-25-2006, 10:04 PM
Hmmmm…my favorite. Here’s a few pointers:
Rib Prep
Make a batch of the below rib-rub. You should have some left over and it works great on any beef, especially tri tip. Easy on the salt, you can always add it later, but don’t eliminate it from the recipe:
.
1 Cup Sugar
½ - 1 Cup Non-Iodized Table Salt
½ Cup Brown Sugar
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder
Use pliers and remove the membrane on the bone side.
Coat the ribs in the rib rub, overnight is best but even a few hours is good.
Bring ribs up to room temp before cooking.
Cooking:
Use rib racks if possible, they can be found at WalMart, BBQ Galore’s or any similar store.
Cook on indirect heat only – coals/burner on one side, ribs on the other.
Small pan of water in the que for moisture.
Cook low and slow – 225-250 for 4-6 hours. If you can’t cook that long, crank it up to 350 for 2 hours. Either way, always use indirect heat.
Pecan and Cherry Wood add good flvor, soak some in water and throw on the side where you have flame, try to do this every ½ hour when you do the below
Keep em moist by squirting or basting with apple juice every ½ hour (don’t skip this step).
BBQ Sauce
Sweet Baby Rays at Vons or most any other markets is really good stuff. Sweeten it even more with honey (honey puts it over the top, don't skip this step).
Only add sauce the last 10-15 minutes or so of cooking. The ribs are done when you can twist a bone and the meat doesn’t stick. KEEP AN EYE ON THEM AFTER YOU’VE ADDED THE SAUCE. They will burn if not careful.
If you kept a lot of smoke on them, when finished they should be a little pink on the inside, which is the smoke ring. It means ya did a good job, but helps to explain it to people who think they aren’t done.
I like to slice each rib individually, throw them in a big bowl with even more sauce and mix them up.
You be the man, trust me.
http://www.***boat.com/image_center/data/520/1132bowdown.gif http://www.***boat.com/image_center/data/520/1132bowdown.gif http://www.***boat.com/image_center/data/520/1132bowdown.gif
Downside is people will bug the crap out of you for the rest of your life.
On the grill they should look like this (these are cooked 6 hours in an offset smoker grill)
http://www.***boat.com/image_center/data/520/1132ribs.jpg

RitcheyRch
08-26-2006, 07:54 AM
Making me hungry

SHOTKALLIN
08-26-2006, 07:56 AM
I've got 4 slabs in the freezer...um they were in the freezer! :crossx:

Old Man Havasu
08-26-2006, 08:10 AM
Hmmmm…my favorite. Here’s a few pointers:
Rib Prep
Make a batch of the below rib-rub. You should have some left over and it works great on any beef, especially tri tip. Easy on the salt, you can always add it later, but don’t eliminate it from the recipe:
.
1 Cup Sugar
½ - 1 Cup Non-Iodized Table Salt
½ Cup Brown Sugar
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder
Use pliers and remove the membrane on the bone side.
Coat the ribs in the rib rub, overnight is best but even a few hours is good.
Bring ribs up to room temp before cooking.
Cooking:
Use rib racks if possible, they can be found at WalMart, BBQ Galore’s or any similar store.
Cook on indirect heat only – coals/burner on one side, ribs on the other.
Small pan of water in the que for moisture.
Cook low and slow – 225-250 for 4-6 hours. If you can’t cook that long, crank it up to 350 for 2 hours. Either way, always use indirect heat.
Pecan and Cherry Wood add good flvor, soak some in water and throw on the side where you have flame, try to do this every ½ hour when you do the below
Keep em moist by squirting or basting with apple juice every ½ hour (don’t skip this step).
BBQ Sauce
Sweet Baby Rays at Vons or most any other markets is really good stuff. Sweeten it even more with honey (honey puts it over the top, don't skip this step).
Only add sauce the last 10-15 minutes or so of cooking. The ribs are done when you can twist a bone and the meat doesn’t stick. KEEP AN EYE ON THEM AFTER YOU’VE ADDED THE SAUCE. They will burn if not careful.
If you kept a lot of smoke on them, when finished they should be a little pink on the inside, which is the smoke ring. It means ya did a good job, but helps to explain it to people who think they aren’t done.
I like to slice each rib individually, throw them in a big bowl with even more sauce and mix them up.
You be the man, trust me.
http://www.***boat.com/image_center/data/520/1132bowdown.gif http://www.***boat.com/image_center/data/520/1132bowdown.gif http://www.***boat.com/image_center/data/520/1132bowdown.gif
Downside is people will bug the crap out of you for the rest of your life.
On the grill they should look like this (these are cooked 6 hours in an offset smoker grill)
http://www.***boat.com/image_center/data/520/1132ribs.jpg
Never boil!!! That's like adding an ice cube to expensive wine! YUCK!
The membrane must go as stated.
That rub recipe looks great. I always coat the ribs or ANY pork in French's mustard then add the rub. Acts as an emulsifier and provides a nice bark/crust. I use a sweet rub so I leave a choice of sauces on the side for the guests. Beans and vinegar based coleslaw and we are good to go.!
I am about to fire up my offset with a mixture of apple and oak. Cooking ribs and Chicken thighs for a pool party this afternoon! Have fun!

moneypit
08-26-2006, 09:30 AM
Thanks C-2. Now I owe you two cases of beer!! :rollside:

Riomouse911
08-26-2006, 10:17 AM
Dan the BBQ man out in Highland was asked if he boils the meat before he cooks his ribs, and he said it best:
"You can't get into BBQ heaven boilin' no rib."
That recipe looks great, I'll give it a try this week.

moneypit
08-26-2006, 11:29 AM
Well Ive made a batch of the rub. By fight time I will have tried a few of dem ribs. I will let you know!!!