3-2-1 / 2-2-1 Method for ribs

Originally Posted by berettafan

Any commercial rub I’ve tried has been way too salty. I make my own from a recipe I found online.

THIS, IMO, is phenomenal stuff:
https://www.thespruceeats.com/kansas-city-rib-rub-recipe-335915

I like the looks of this--plan to try it tomorrow. Thanks!

[berettafan]

Hope it works well for you. I love it.

[jyl]

Here is my tried and true ribs recipe.

1. Pressure cook ribs in a broth. 2 hours at high pressure, or if using a regular pot, 8 hours simmering. Broth can be water with bullion, whatever, enough to cover ribs. Red wine, dark beer, other flavor enhancers are optional. You want a lot of liquid when the juices from the ribs are added.
2. Drain and save liquid, let ribs cool, move to refrigerator and chill overnight. This lets the gelatin set up so the ribs won't fall apart during the next step.
3. Reduce the liquid by 75% or more. You want it to be sauce consistency, thick enough to coat a spoon but not as thick as gravy.
4. Remove ribs from refrigerator. Heat a pot of oil to 375F and deep fry the ribs in batches, until medium brown.
5. Heat a wok or large pan. Working in batches, toss and saute the ribs in the sauce. You can doctor the sauce up before this, but it's not necessary.
6. Serve right away

I recently did 20 lb of pork spare ribs using a variant of this recipe. I bagged the ribs with a homemade rub, and sous vided for 24 hours at 160 F. Drained the liquid and reduced it. Finished the ribs on the grill, moved to a serving platter, and poured the reduced liquid over. You could deep fry instead of grill. The rub was salt, pepper, various dry herbs, onion and garlic powder, cayenne powder.

The basic principle is long cooking in tasty liquid, then high heat to brown and crust, finish with a sauce.

[unclebilly]

Guys - thank you.

I had some of the left overs (there were lots) last night when I got home. They seemed way less salty.

I’m going to try Tabby’s suggestion (thank you).

[unclebilly]

One little trick I used and thought worked quite well is using a 16ga. needle and a 60ml syringe to inject the apple juice into the already wrapped ribs. The benefits of raising beef, you have vet supplies like this on hand...

[flipper35]

Originally Posted by tabs

Salt is your enemy...it drives BP. Go sparingly, let the person salt it themselves if they want. Allmost all processed foods contain salt...look at the packaging.

I lightly salt everything. You can always add more.

Std base rub...granulated garlic, onion, paprika, blk pepper and Brown sugar. Then be creative with any combo of cumin, coriander, celery powder, Chinese 5 spices, cayenne, coffee, chocolate powder, mustard.

Usually one part ea of the first 5 and apx half a part ea of the discretionary spices including salt. Let meld in refer for up to a couple of days.

Experiment...

The study that drove the FDA to push sodium reduction was found to have misplaced a decimal point. The government figured they would use it anyway to push lower sodium diets. Most studies since have found in some people it can cause hypertension. They have also found that in most people that a low sodium diet might decrease your systolic by a point or two at most.

There is a good article on Scientific American, or if you don't trust them Time also had a similar article.