Anyone with any sure fire Rib recipe's?

[89911]

I just got finished eating some of my ribs I made for the 4th. This time I used some dry rub. Let them set for most of the day. Cooked them in the oven at 300 for about 2 hours and then gently grilled them with barbecue sauce for about 15 minutes. I would give them a 6-7 out of 10. Generally pretty tender, but lacking that smokyness and having a taste that isn't too far from most other oven cooked pork. Not bad, but not like the ribs you would get at a rib joint that fall off the bone. What is the secret to getting them like this? I really don't want to invest in a smoker just for these, so I'm looking to others for a sure fire recipe. One tip I have heard it removing the membrane on the back or the ribs. I only use pork baby back ribs and I usually buy them in a cryopack from Sam's or Costco. So let me know which ones you have personally used several times to impress guest.

[Noah930]

Oooh. This should be a good thread.

I've made ribs, myself, a few times. I've used a couple different recipes, and always have liked the results. I don't have the recipes handy right now, but at least from the method perspective, what I've done doesn't sound too different than what you've described: sit in rub in the fridge for a couple hours. Bake in oven for 1:15 (IIRC). Then finish over a grill for 30-45 minutes, basting with a sauce. Meat falls off the bone like it's supposed to.

[KFC911]

Originally Posted by 89911

....Generally pretty tender, but lacking that smokyness and having a taste that isn't too far from most other oven cooked pork. Not bad, but not like the ribs you would get at a rib joint that fall off the bone....

There is no substitute for "low & slow" in a smoker . However, I used to make 'em on my regular Weber (indirect heat w/ hickory chips on top) after boiling & removing the membrane, while turning & basting them the whole time (an hour or less). Hmm....

[Mule]

Here you go folks. Made 'em yesterday. You can play with the recipe & I finish them on the grill instead of in the broiler. Everybody who's tasted them was impressed. Alton Brown rocks!
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11125_,00.html

[Nathans_Dad]

I recently picked up a book called Raichlen on Ribs. This is the "Barbecue Bible" author. I do quite a bit of smoking and do some mean ribs, if I do say so myself.

I have tried 2 recipes out of this book so far and both have been truly outstanding. I highly recommend it.

http://www.amazon.com/Raichlen-Ribs-Outrageous/dp/0761142118

[id10t]

I cook 'em in the oven also, but at 200 for 4 hours. Start with a rub made with kosher salt, garlic powder, onion powder, chili powder, paprika and black pepper. Rub 'em good, let 'em sit for a few hours, toss 'em in the oven. When 3 1/2 hours of oven time are up, I start the coals for my grill, takes about 20 min to be ready, then pull the ribs out of the oven, sauce 'em down with Stubbs, and put them on the grill (low heat) for another 30-45 minutes.

[TerryH]

If you want the no-fuss method, just pull out the credit card and go directly to the rib capital of the world. Their prices have skyrocketed in recent years, but damn tasty stuff. Basically, thaw, heat, and serve. Fed-ex'd in 2 days packed in dry-ice.

http://www.corkysbbq.com/store/ribs_N.htm

[javadog]

I've tried Alton Brown's recipe and found it mediocre, at best. Most of his stuff is good but nobody in my house liked the ribs. As far as I am concerned, ribs need to be smoked, not baked or grilled. The family recipe uses a basting sauce made from vinegar, brown sugar, garlic and butter and we smoke the ribs with hickory wood for several hours at around 225 or so. NO sauce. Seasoning is limited to salt and pepper.

Frankly, it's a lot less work to just pile in the car and head to a decent BBQ joint.

JR

[legion]

What type of grill do you have?

I have a recipe that I have adapted to a variety of grills but I need to know what kind (Weber, Char Griller, etc.).

Sorry, it just doesn't work on gas grills...

[javadog]

I have a smoker, not a grille. It has a seperate compartment for the fire and then a couple compartments for the meat. It's similar to this one:



JR

[bivenator]

Alton's reciepe was good. I did not care for the marinade so much, so I tweaked that part of the reciepe. His technique of wrapping the ribs in foil and pouring the marinade into the packet is a winner. I cook mine in the oven for 5 hrs at 225 to 250 and finish with a trip to grill with lots of bbq sauce basting for about 15 mins. MMMMgood.

[Mule]

Originally Posted by javadog

I've tried Alton Brown's recipe and found it mediocre, at best. Most of his stuff is good but nobody in my house liked the ribs. As far as I am concerned, ribs need to be smoked, not baked or grilled. The family recipe uses a basting sauce made from vinegar, brown sugar, garlic and butter and we smoke the ribs with hickory wood for several hours at around 225 or so. NO sauce. Seasoning is limited to salt and pepper.

Frankly, it's a lot less work to just pile in the car and head to a decent BBQ joint.

JR

I see you're in OK. You didn't fix beef ribs did you?

[speedracing944]

I use my Weber grill with wood charcoal and a constant supply of Hickory bark and wood. I maintain temp at abot 300 degrees F and put the ribs on for 4 hours.

The ribs are fall-of-the-bone tender which is as good as the best I have had at some rib joints. Last time I used my brother-in-law's rib sauce and they turned out great.

Jack Daniels Marinade and Dipping Sauce
Serves/Makes:3 1/2 c. approx.
Ingredients
* Sauce:
* 1/3 cup (80 ml) diced red onions
* 1/2 tsp (2 ml). finely diced garlic, 2 large cloves minced
* 1/2 cup (125 ml) water
* 1/2 cup (125 ml) brown sugar
* 1/3 cup (80 ml) teriyaki sauce
* 1/4 cup (60 ml) soy sauce
* 1/3 cup (80 ml) white grape juice
* 1/2 cup (125 ml) Jack Daniels Black Label Bourbon
* 1/2 tsp (2 ml). Tabasco sauce (I use about 3 shakes)
* Thickener:
* cornstarch


Enjoy,
Speedy

[Mule]

Originally Posted by bivenator

Alton's reciepe was good. I did not care for the marinade so much, so I tweaked that part of the reciepe. His technique of wrapping the ribs in foil and pouring the marinade into the packet is a winner. I cook mine in the oven for 5 hrs at 225 to 250 and finish with a trip to grill with lots of bbq sauce basting for about 15 mins. MMMMgood.

Yep, if you have a smoker you can finish them in the smoker & be in seriously good shape!

[javadog]

Originally Posted by Mule

I see you're in OK. You didn't fix beef ribs did you?

You have to know the answer to that one.

Pork is king.
Pork is allowed in my smoker.
Beef is not.

Beef is eaten in Texas, where they are too poor to afford good pork. Also, in California, where they manage to screw up every genre of food from anywhere in the world. Think "fusion" or "re-interpretation." Idiots.

JR

[Dottore]

Bob Dylan’s BBQ Sauce


Bob Dylan has a radio show called Theme Time Radio Hour on XM-Satellite Radio, in which he rambles on about everything and nothing. One evening he rambled on about his favourite BBQ sauce. Here’s what he said:

My friend’s wife is a really bad cook. I broke my tooth on her coffee once. But she’s one of these women with a voice like bucket full of bourbon and gravel, and even if you don’t know her, when you see her you’re pretty sure she doesn’t sleep alone. I watched her make a BBQ sauce one time, and I must have watched her quite closely, because it’s the only BBQ sauce recipe that sticks in my mind.

She took 1 cup tomato sauce, 1 cup vinegar, 5 tablespoons Worcestershire sauce, 1 tablespoon butter, ½ small chopped onion, some black pepper, some cayenne pepper, 1 ½ teaspoons salt and mixed it all together in a large pan, brought this to boil on the stove and then reduced the heat and let it simmer for 10 minutes.

Although this woman is an awful cook, for reasons that fill me with wonder and awe this sauce is entirely without flaw and meets all the supreme standards of excellence. You can also figure out your own secret ingredient and dump it into the mix. I usually add about three fingers of Tennessee sipping whiskey and sometimes some garlic and some chipotle peppers.

[vash]

wow, you guys are rough on beef ribs.

ok, for pork. i think 300 is too hot. 225-250, very low and very slow is the key - 6 hours. you have to let that connective tissue dissolve into lip smaking gelatin. my best ribs happen in a (GASP!) gas grill. heat up one burner, stack all the dry rubbed ribs on cool side in rib racks. i use smoker chips for smoky goodness. for added moisture, i use a pie tin full of cheap beer over the heated side. it boils away, and i add more periodically. it turns the grill into a 225 degree, hot sauna. the rub is personal preference.

i finish the ribs by firing up the grill completely, and grilling them with a wet sauce. flipping them is a challenge because they fall apart so easily.

[Mule]

Originally Posted by javadog

You have to know the answer to that one.

Pork is king.
Pork is allowed in my smoker.
Beef is not.

Beef is eaten in Texas, where they are too poor to afford good pork. Also, in California, where they manage to screw up every genre of food from anywhere in the world. Think "fusion" or "re-interpretation." Idiots.

JR

I was worried. Once you get west of the Mississippi, they think beef can make barbecue.

[dhoward]

Ribs in an oven? You gotta be shttn' me.
Spare ribs need to be 2 1/2 lbs per side or under. Don't waste your time on anything from a larger swine.
I'll use a dry rub from the local butcher or salt, pepper, garlick, smoked paprika 'em up. Weber, indirect heat, with a chunk of hickory in the basket on both sides. I cut a side into 3 pieces (either spare or babybacks) and stand them up in a rib rack, thick side up. You can pull the membrane or not, I prefer not to. I think it holds moisture in better, and after cooking indirectly in my weber for 3 hours at 275-ish, it's not an issue.
Oven.
Sheesh... Had a gal at work here tell us how she boils hers for an hour. I had to beat her to a bloody pulp...

[dhoward]

Originally Posted by Mule

I was worried. Once you get west of the Mississippi, they think beef can make barbecue.

Take it back.