How much for just one rib?
JK Freak
Joined: Feb 2008
Posts: 646
Likes: 0
From: Rome, NY
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.
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.
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.
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.
JK Junkie
Joined: Sep 2007
Posts: 2,164
Likes: 0
From: Catonsville, MD
......I won't even share it with my family. I don't want any local competition
....I figuire you guys are safe as most af you live nowhere near here.
JK Newbie
Joined: May 2009
Posts: 80
Likes: 0
From: State of Confusion
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
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
JK Enthusiast
Joined: Jul 2007
Posts: 129
Likes: 0
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.
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.
Last edited by PigsEye; Jul 7, 2009 at 07:18 PM.
JK Freak
Joined: Jan 2008
Posts: 584
Likes: 1
From: Minnetonka, MN
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.
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.
JK Freak
Joined: Aug 2009
Posts: 536
Likes: 0
From: Romoeville,ILL
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.
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.
JK Newbie
Joined: Jun 2009
Posts: 82
Likes: 0
From: Batesville, AR
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!! 
JK Junkie
Joined: May 2008
Posts: 3,539
Likes: 0
From: Fort Wayne, IN
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!!