Share your rib skills

[E38Driver]

I will have to try that. Thanks for the tip.

Dave

[mthomas58]

Originally Posted by imcarthur

Gives us a report on how it turns out. I have started oil basting mine every 1/2 hr since I have been finding that they tend to be dry since I don't sauce them.

Ian

The family reports that these were THE BEST ribs I've made. I gotta admit, I think they are right. I used a very simple rub (paprika, brown sugar, pepper and onion powder). The bacon kept them very moist. 3 hours on the smoker at 250-300 degrees followed by 1 1/2 hours in the oven at 250 then back on the grill direct heat with some sauce to get some color on them.

[tabs]

Originally Posted by imcarthur

Thanks. I will give it a try. My last attempt I used 50/50 oil & cider vinegar. I use indirect heat (back burner only with smoker chip box) on a Weber gas grill @ 250 for 4 hours or so & then an hour in foil. With a Memphis rub:

Memphis Rub

1. 2 tablespoons garlic powder
2. 2 tablespoons onion powder
3. 2 tablespoons black pepper
4. 1 tablespoons salt
5. 2 tablespoons chili powder
6. 2 tablespoons cumin powder
7. 2 tablespoons brown sugar (I cut this to 1 tbsp)
8. 3 to 4 tablespoons paprika
9. 2 teaspoons cayenne pepper

Ian

This is my basic Spice mixture. However as of late I just use the Garlic, Onion , Salt, Pepper and Cayenne...I just find simpler is better.

To this mixture add a tsp or two of Celery Powder...

Also you can use this spice mixture as a Mop Sauce in Apple Juice , Cidar Vinegar and a touch of Oil as a binder. Add the spices and bring to a boil.

[vash]

ok. here is mine. my criteria. it has to be EASY and foolproof. no tending to a fire. i like sticky ribs. i like smokey ribs. i want to (for the most part) just let them cook. i dont have a smoker, or a big green egg.

so here goes. this works for 3 racks of baby backs.

rub:
8 tablespoons of dark brown sugar
2.25 tblsp of kosher salt
1 tablespoon of chili powder. i use Hatch NM chili powder

here is the random part. total amounts to about 2 tablespoons.
garlic powder
onion powder
cumin powder
coriander
black pepper
white pepper
old bay (yes i said it)
and a small shake or two of CINNAMIN..
this time i added a small shake of 5-spice powder.

this volume of rub matches 3 rib racks, so use it all.

both sides. i have a restaurant steamer pan..if not, i would wrap them all separately with foil and put them on a flat sheet tray. refridge it over night. in the meantime, soak some smoking wood, i like apple from a friend's orchard. more than you think you will need..(more on this later)

pics;
the rest of this recipe is continued tomorrow at 8 am. good night, see you in the morning friends.

[vash]

7:30 am. get the gas grill going. target temp is 250-270
smash half a bulb of garlic. mix it with a bottle of beer, and about a 1/4 cup of red wine vinegar.
8:00 am, dump in the liquid team, and set the pan over the cool side of the grill. once temps stabilize..relax..you got 3.5 hours.

[KFC911]

I'm not worthy to post on this thread, and didn't read through it, but at least I'm doing something right: From the very first pic...Bone Suckin' Sauce (hot)...man I luv dat stuff!!!

[imcarthur]

Since we’re aiming for rib perfection in this thread, I should bring up the subject of paprika.

• Actually pronounced papree-KA with the emphasis on the last syllable
• There are 2 varieties: Real Hungarian paprika & crap with little taste
• Within Hungarian paprika, there are 2 basic types: Hot & Sweet (There are also different levels of pungency but that gets more complex) The hot is really good – musky with a wonderful & powerful slow burn heat.
• Paprika from the southern region of Szeged is considered the best with Kalocsa runner-up.
• There is also a paprika paste that is great to liven up soups or stock.
• It is often sold in cloth bags with a little wooden spoon.

These are all sweet.

Ian