How much for just one rib?

[JackMac4]

Let me hear your rib techniques! How do you grill the best ribs? Lets hear some recipes and stories - because its about time for me to do some and I'm tired of my wife's method.

[hunterbug]

Boil the ribs for 15 min, depending on the ribs you can peal off the tough layer of fat from the underside. Light coat of olive oil Grill em slow. Add sause at the end of grilling.

HunterBug

[BaltChief]

...enjoy....

1/4 cup cumin
1/4 cup chili powder
1/4 cup black pepper
1/4 cup white pepper
4 tablespoons cayenne pepper
1/4 cup dark brown sugar, plus
2 tablespoons dark brown sugar ( add more or less to taste....How sweet do you like them?)
1/3 cup salt (sea salt is best)
1/4 cup paprika
1/4 cup garlic powder
1/4 cup onion powder
1/2 cup cider vinegar

This wll do about 5 full slabs....

Directions
1) 24 hours in advance of smoking: Place Vinegar in a new clean squirt bottle, refrigerate.

2) Peel membrane off the inside of the ribs and trim off any large thick pieces of fat.

3) Mix together all the dry ingredients well.

4) Pat ribs dry with paper towel. Lightly spray mist the ribs with vinegar to moisten.

5) Evenly and generously coat all surfaces of the meat with the rub, massaging the ribs. (as Emeril would say, it makes them happy).

6) Cover the ribs and allow to marinate for about 24 hours.

7) Gas Grill Cooking Directions:

8) Soak Hickory wood chips in water overnight. Place in a large disposable aluminum pan. (allow some of the water in the pan but not so that they're swimming) Cover the pan tightly with aluminum foil. Poke some holes in the foil.

9) Place the pan under the grill racks directly on top of the shield above the gas burner. Set heat to lowest setting and replace grill racks.

10) If you have a rib rack that stands them on side it is best. Smoke ribs at 200 degrees F. about 3-1/2 - 4 hours. Longer the better.

11) DO NOT LET THE TEMPERATURE GO ABOVE 200D DEGREES. It's going to smoke like crazy, if you've never smoked before, don't panic. Turn the ribs once or twice during cooking, but open the lid as little as possible (except to crack open a bit to lower temp if needed).

12) if you like, in the last few minutes of cooking you can slather on some of your favorite barbecue sauce.


If you have a smoker it is easier as you set it and forget it for about 5-6 hrs.

[HappyCurmudgeon]

one damn rib cost man aplenty.....

[atuldo]

there goes my diet:thumbsup:

[doojer]

x2 on pretty much everything Baltchief wrote. :thumbsup: :drool:

I use charcoal, but the steps are pretty similar. You just gotta keep the meat away from the hot coals (put the coals on one side and the meat and drip pan on the other, if you don't have a separate fire box). When I grill with coal, I like using big, fist sized blocks of wood, which I soak for a couple hours and throw right on top of the hot coals. Every hour or so, you'll need to add some more coals and wood.

[bly109]

x2 on pretty much everything Baltchief wrote. :thumbsup: :drool:

I use charcoal, but the steps are pretty similar. You just gotta keep the meat away from the hot coals (put the coals on one side and the meat and drip pan on the other, if you don't have a separate fire box). When I grill with coal, I like using big, fist sized blocks of wood, which I soak for a couple hours and throw right on top of the hot coals. Every hour or so, you'll need to add some more coals and wood.

x3 on baltchief's too. His recipe is really close to what I do. His rub is even really similiar to mine:cool:

The only different things I do are:

I use Applewood,
I mist with applejuice every 30 minutes after the first hour,
I usually smoke them for about 5-6 hours, sometimes longer if Im doing a full sparerib.
I like to use a thin vinegar BBQ sauce on mine, its about 60-40 Apple cider/Rice vinegar to ketchup with some onion, apple juice, garlic, brown sugar, mustard, honey and cayenne.

Can you tell I LOVE apple flavor with pork :D

[Wings fan]

My dry rub comes out diff every time but like everyone else said its pretty close to Baltcheif.

1. Boil for 45min in half apple juice and half water
2. slow cook in oven at 300 for 2-2:15 hours wrapped in foil
3. finish off with sweet baby rays BBQ sauce on the grill for 15 to 30 min.

I have gotten sh@! from some rib experts for having dry rub and sauce they say its one or the other. However I have had no complaints from people who have eatten them and no matter how many slabs you make there are never left overs:thumbsup:

[bly109]

My dry rub comes out diff every time but like everyone else said its pretty close to Baltcheif.

1. Boil for 45min in half apple juice and half water
2. slow cook in oven at 300 for 2-2:15 hours wrapped in foil
3. finish off with sweet baby rays BBQ sauce on the grill for 15 to 30 min.

I have gotten sh@! from some rib experts for having dry rub and sauce they say its one or the other. However I have had no complaints from people who have eatten them and no matter how many slabs you make there are never left overs:thumbsup:

I always start with a dry rub and finish with a sauce. :dontknow2: Ive read a few BBQ books written by BBQ champions. Sometime they use both, sometimes they dont, it all depends on the style rib they are doing... So I dont think there is anything officially wrong with it. :crazyeyes: But it wouldnt bother me either way, I make my ribs how I like them and dont worry about what "rib experts" say. :bleh::D

[Nght&Day-jk]

Boil the ribs for 15 min, depending on the ribs you can peal off the tough layer of fat from the underside. Light coat of olive oil Grill em slow. Add sause at the end of grilling.

HunterBug

ive heard of this and ive also heard of boiling them in 7up, THAT will make the meat fall right off the bones trust me it works :thumbsup:

[ECHO]

Great Recipe BaltChief!! Thanks :2thumbs:

[GreytSilly]

I never, ever boil my ribs. I use a dry rub, here are the ingredients.

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Here is the smoker I use.

http://i62.photobucket.com/albums/h113/GreytSilly/smoker.jpg

It is gas powered for heat and has a wood pan at the bottom for smoke and a water tray above the wood pan to catch drippings so nothing flares up and burns. Had the smoker several years now, works great. It has two levels in it so you can do a pork shoulder on the bottom and ribs above or a mix of chicken (smoked chicken is awesome), sausage, ribs, etc.. I don't use a sauce until everything is cooked and out of the smoker. I let people decide for themselves if they want a sauce, personally, I don't like a sauce on my ribs but that's just a personal preference. This is a great thread, by the way. :clap:

[BaltChief]

Great Recipe BaltChief!! Thanks :2thumbs:

Glad you like it..:thumbsup: ......I won't even share it with my family. I don't want any local competition:wink:....I figuire you guys are safe as most af you live nowhere near here.

[ockgator]

I dry rub with Everglades seasoning (too much is not enough) then on to the rotisserie for about 2 hours or so... they may not be award winning but it works for me

I have taken a slab and slathered it down with Jamaican jerk for the last 10 mins or so. OH MY

Off topic but close... Once had a pile of Kingfish steaks we were going to trash, instead shoved as much cayenne powder in them as we could and smoked them for about 4 hours.... WOW

[PigsEye]

No boiling for me.

Any variation of the above mentioned rubs would be good. In a hurry, I use taco seasoning. A little much on cumin, but not bad. I rub the ribs down first with a thin layer of standard mustard before I put the rub on.

Make sure you peel the membrane, much easier to do when the ribs are cold.

Smoke ring formation stops when the meat reached 140 degrees so I refrigerate my ribs before I put them on the smoker, keeps them in the zone of soaking up smoke flavor longer.

Some people like the 3-1-1 method. 3 hrs indirect, 1 hour wrapped in foil, 1 hour direct heat. I usually go about 5 hours indirect, no foil at about 250-275. I've got a Big Green Egg which I've found holds the moisture in the meat pretty well. Have yet to have to baste or foil and the ribs turn out great.

If you want to throw something else on there, grab a lb or 2 of breakfast sausage. Cut the wrap off and leave the sausage whole. Roll it in some of your rub or some Cavenders, any seasoning really. Throw it on your smoker or grill indirect for 3 or 4 hours. Good stuff served warm or later as a snack or for breakfast. Fatties.

[Dr_Audio]

You guys that are boiling first are truly hurting me down to my soul. That is sacrilage!!!! There is no need to boil ribs to produce moist, flavorful and tender.

[mcds99]

Boil, Boil, we don't need no stinking boil.

I grow my own peppers, all kinds, and make my own pappricca.

Sea Salt, Garlic power, onion power, and my pappricca.

Both sides of the ribs, wrap in foil, and in to the fridge for several hours.

Either put them in an oven (wrapped in the foil) heated to 400 and dropped to 250 aftet they are put in for 2 hours.
or
Out of the foil on the grill, using indirect heat for 2-4 hours.

[Hitch Buddy]

Agreed Never boil the ribs.....Steam them :-)

Peel skin off the back side....Dice up 2 onions put them in a lasagna pan with 1" of water stack ribs verticly one on top of the other in between adding onion and cracked pepper...seal tight with alum foil....cook Like you drive LOW AND SLOW in oven for 2 hours @ 250......then take out of oven drain water throw them on a hot grill for 7 minutes per side with yer fav sauce.....EAT, ENJOY, thank me later.
:clap::clap::clap::clap:

[Dr_Audio]

Oh.... by the way. Here's tootin' my own horn. My BBQ Team won first place in ribs at the 2008 Memphis in May World Championship BBQ competition from over 140 (I think) rib teams. We placed first in People's Choice this year. We have placed first in that category previously as well. Sorry...just had to brag!! :ya:

[dburgette]

Oh.... by the way. Here's tootin' my own horn. My BBQ Team won first place in ribs at the 2008 Memphis in May World Championship BBQ competition from over 140 (I think) rib teams. We placed first in People's Choice this year. We have placed first in that category previously as well. Sorry...just had to brag!! :ya:

Can you share a secret or two? Don't share the rub, but maybe a few cooking secrets. Please?!?!?

[dburgette]

Congrats, by the way! I would love to say I was a grillmaster with one thing or another.

[Dr_Audio]

1. Always start with quality loin back ribs. (If you polish a turd you have a polished turd)
2. Steady smoker temp. I like 250 degrees for mine.
3. Don't add too much smoke. I only add some wood chunks for smoking in the first 30 minutes and that's plenty. Ribs can take on too much and be over-smoky.
4. After de-membraning and trimming, I let them soak about 8 hours in a blend of apple juice, with a can of peach nectar and apricot nectar with some salt (and other things).
5. While bringing the smoker up to temp in the morning, take the ribs out of the soaking cooler and let them lay out a good 45 minutes and then apply a light dusting of rub. Sometimes I smear a coating of mustard before applying the rub.
6. Cook 4-5 hours and then wrap in foil and return to smoker. Lower temp to about 225 degrees and cook around another hour. These aren't exact times....that's where practice and past experience comes in to play. Every rack of ribs is different.
If you leave in foil too long they get mushy and fall apart too easily. Just long enough to be tender and pull easily from the bone is what I look for.
7. Remove from foil, slather with favorite sauce (if you want a "wet rib" like we do) and return to smoker 15-20 minutes to "sticky up".
8. Stuff yo belly!

[medbender]

salt n plenty of pepper. slow cook with wood. start with the bone side down untill you see the meat pulling from the bone then flip. if you do it right you only need to turn once. if the the ribs are not sweating then increase the heat. I like to use the tripod beause i turn the grill and cook more evenly.

[toymaster]

The thread title reminded me of this story......

In the garden of eden God told Adam he was going to make him the perfect mate, companion, friend, a person to please him in every way, they could share an external life of bliss together.

Adam asked "how much will it cost me?"
God said "an arm and a leg"

Adam thought for a minute and asked "what can I get for a rib?"


And that, as Paul Harvey would say, is the rest of the story.

[Dr_Audio]

I forgot to mention that the above method is what I use in a Backwoods smoker. It is a vertical smoker with racks and there is some rack rotation involved during the cooking as well.

If I'm only doing two or three racks of baby backs at home on my large Big Green Egg ceramic smoker I use a somewhat different process.