Share your rib skills

[dtw]

Well, my chili recipe hasn't changed much in the last year. Been getting restless. I've got a small competition among friends next weekend and am considering going in without my usual Texas Chili. A mango/habanero turkey chili would be a left-field entry and might take the competition down on surprise/originality alone. This year's competition was declared 'open class', whereas last year was Texas-style only.

Anyway, as of two weeks ago I have started cultivating the art of baby back ribs. My friend's dad makes The Best Ribs; he's spoiled me for the majority of restaurant ribs, and he finally shared his rib-fu with me after 10 years. His recipe essentially steams the ribs; there is no smoking or direct-heat grilling. My first batch turned out a tad inconsistent but delicious.

Last week I bought a small, cheap smoker, just to get my feet wet. I was actually preparing something else in the smoker, not ribs. However, I started thinking of the possibilities at this weekend's LeMons South event. I had brought the smoker and my gas grill along (I was one of the cooks for our race team). Since I had nine racks of ribs, I decided to try a couple racks on the smoker. They were amazing! But, they were not fall-off-the-bone tender.

Now it occurs to me that the next level is going to combine methods. Steaming at high heat on the propane grill (or even oven) brings the tenderness. Three hours of this and my ribs literally fall off the bone. However, smoking brings out the flavor of the meat and of course adds that amazing color. There must be a way to combine the methods. I am thinking of steaming for 2.5 hours, smoking for another hour, saucing, then finishing another 30 minutes in the smoker.

I welcome input from the Grill Trust (tabs? Moses?). In the meantime, here's a pic or two of my results (the bone in the middle was not half-eaten, it pulled out of the rack when lifted):

[mattdavis11]

What kind of smoker do you have? With mine I put water between the fire box and rack for almost everything I smoke, and have great results. I see way too much wet and not enough dry there. I'm talking about the rub.

You have me confused and hungry at the same time. Pork ribs, one rack looks like baby's (1st pic) and the other looks like spares. Maybe it's just me. Anyway, I like to pull the membrane off the back of the rib. Outside of that, keep the temp around 220, and make a good dry rub. People seem to like sweet baby rays sauce, I'm on the fence.

[dtw]

Yes, I got a barrel-shaped smoker that has a pan of water between the coals and the rack. And they did turn out great - they just didn't fall off the bone like they do when I steam.

There is actually plenty of rub there, though maybe not visible in the pic. I sauced those two racks, but most of them I left dry so people could sauce their own if they wanted. The rub is so good, the ribs really don't need sauce. A lot of people ate the ribs dry.

7 racks (I had two more but saved them for Sunday) disappeared in about 15 minutes amongst about 12-14 people. Good times

[mattdavis11]

I like them dry. Vertical or horizontal barrel? Mine is horizontal with the fire box a bit lower than the cooking surface. The water sets just outside of the fire box on the inside of the smoking chamber.

Another tip, sweat the smoker really good. It'll take several good smokes to get it good and ready. Good times is right!

[Jim Bremner]

I don't eat pork ribs, but I hear if you boil them first it helps.

NOW as far as chili goes, I grilled some steaks over charcoal and added mesquite chips that had been soaked overnight. The flavor was great...but the wife bought some TUFF steaks and the meat was so damn chewy (no, I didn't over-cook the meat it was 140F in the center..) Anyways we turned the tuff steak into chili the next day, DAYAMN! it softened up the meat and the flavor was outstanding!

[Ray B]

This thread may get ugly. Politics and ribs- nobody has all the answers. But... I'll put my NC creds on the line here. (grew up in Raleigh, Sanderson HS) Firstly, I buy baby back ribs. Leave the membrane on the back but lightly score ( criss cross) so the ribs won't curl up. I cut a full rack in half- easier to handle and keep intact. I Simmer mine too, but I use beer. About 1 bottle/rack (Bud is fine- no wierd flavored stuff) simmered on low heat,covered for @ 2.5 hrs. or so. The meat should just pull off the bone- Not rubbery but not completely falling off either. finish on the grill/smoker (indirect) w/ wet hickory. I like to put a slightly crispy finish on the meat before sauce. I use Stubbs spicy w/ added molases. It's a good sweet/hot mix. Be very careful after saucing as the sugar/tomato will burn quickly which will make you say bad things. This is an artform. Much trial/error and many, many beers. Good luck!

[targa911S]

øhh bone suckin' sauce. I miss that. Can't get it here in the tundra. Gotta use Sweet Baby Rays here.

[javadog]

I find it ironic that you live in North Carolina, home to some of the finest ribs in the world and you are steaming your ribs. With a rub, no less. Amazing.

How about smoking them over hickory for several hours and basting them with a traditional vinegar-based basting sauce? No rubs, no BBQ sauce, no boiling, steaming, grilling...

As for chili, I'd suggest a traditional pork chili made with a dried chile (ancho, New Mexico reds, guajillo, etc.) puree.

JR

[Moses]

Never, ever boil or steam ribs. Makes them tender but flavorless.

Buy good meat. I prefer Niman ranch stuff but you can find quality meat anywhere. First I remove the membrane from the back of the ribs. If you want "Floppin' offa da bone" ribs, the membrane has to go.

Use a dry rub that is salt free. Salt will dry out the meat. For best results, let the ribs soak up the dry rub overnight in the fridge.

The key to cooking ribs properly is simple: Low temperature-Indirect heat. If you can keep your smoker aroung 250 degrees, that is perfect. Different hardwoods add different flavors, but they are all good; green oak, hickory, cherry, even alder. Green woods will give a much "sweeter" smoke than dried, cured woods. Cut some small local cherry or oak branches if you can.

When ribs are done, the meat will retract from the bones showing an inch or more of white rib bone. NOW the ribs are sealed, smoked and flavorful. If you want them even more tender, wrap each rack tightly in foil and let them sit in the smoker for another half hour.

You can serve these ribs dry with a sauce on the side or coat with a finishing sauce just before serving. Either way they will taste great.

[jyl]

What about braising the ribs in some flavourful liquid, before smoking?

Just asking, I am not a rib guru.

[Moses]

Originally Posted by jyl

What about braising the ribs in some flavourful liquid, before smoking?

Just asking, I am not a rib guru.

I have a neighbor who cooks ribs in a crock pot with only a half cut of liquid in the bottom then finishes them on a grill. They are incredibly tender, but it's not barbecue.

[126coupe]

I can't make better ribs than Costco's Curley's Brand

[dhoward]

2 1/4lbs and under for spare ribs, baby backs, doesn't matter. Dry rub with paprika, brown sugar, salt, (dries out meat myass, other than that I'm w/ Moses), pepper.
Weber kettle, low, slow, vertically in a rib-rack with hickory for 2 1/2 hours.

Steam?
You gotta be kiddin'...

[dtw]

To clarify 'steam' - they are prepped w/rub and tightly wrapped in foil. They are cooked on the grill in the foil, essentially steaming. There's no direct heat. Still, I know the flavor can be improved - that's why I started the thread .

So many ideas coming out of this - wish I had time to try a new batch each week, there are some great tips here.

[The Gaijin]

First you get a piglet. Then you raise him on dark beer, apples and whole oats...

[Moses]

Originally Posted by dhoward

2 1/4lbs and under for spare ribs, baby backs, doesn't matter. Dry rub with paprika, brown sugar, salt, (dries out meat myass, other than that I'm w/ Moses), pepper.
Weber kettle, low, slow, vertically in a rib-rack with hickory for 2 1/2 hours.

Steam?
You gotta be kiddin'...

I just called my BBQ guru in Tennessee. He's not using salt in his dry rubs with good results. Learn somethin' new every day!

[dhoward]

I've gone from slow direct cooking and basting /w a vinegar-based sauce for a couple of hours to smoking in the Weber. I now prefer the smoke method.
Thinking used to be that salt on uncooked meat dried it out, now more chefs are using salt again.

[dafischer]

Originally Posted by targa911S

øhh bone suckin' sauce. I miss that. Can't get it here in the tundra. Gotta use Sweet Baby Rays here.

I buy it on line. You can get a large economy size as well, and their rib rub is really excellent...works well on chicken, too.

http://bonesuckin.com/

[futuresoptions]

If you guys really want to know the secret to awesome ribs, I will tell ya.....

[targa911S]

Originally Posted by dafischer

I buy it on line. You can get a large economy size as well, and their rib rub is really excellent...works well on chicken, too.

http://bonesuckin.com/

Thanks! Just ordered a gallon.