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.

 

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

 

...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.

 

one damn rib cost man aplenty.....

 

there goes my diet

 

x2 on pretty much everything Baltchief wrote.

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

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

 

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

 

I always start with a dry rub and finish with a sauce. 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. But it wouldnt bother me either way, I make my ribs how I like them and dont worry about what "rib experts" say.

 

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