BBQ Magic
 

On Sunday I Qued a rack of Pork Ribs..they was lip smackin, finger lickin GOOOOD. Today I made a slew of Beef Ribs and ya can see just how GOOOD they was by the honorary Dale of mine chewin on a bone.

On Sunday I was takin aback by just how good they was. Today they was SUBERB. So what is makin the diff, well it was the Wood Smoke Chips...Awhile back a friend gave me a 20lb bag of Jim Beam Bourbon chips...that he had gotten from a friend and since he couldn't use em he gave em to me. What the fk makes em so Goood. I took a look at the package and they was made in 1994. So all that Bourbon Gooooodness in the chips has MELLOWED over the years to make em SPECIAL...That's 20 year old Bourbon flavor in those chips. WOW..

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Looks yummy, looks like your buddy approves too.

Yum....


I sent the link to my dad... He approves of the BBQ and the Jack Russel....

Good 'Q doesn't need to revolve around magic wood chips, but more the method.......


Spice rub your rib meat and fridge for 24 hours before hand. Pull the back white membrance off the pork ribs (makes 'em chewy if you don't) , use pliers if needed.

Excellent ribs come from low and slow, in a 3-2-1 hour ratio. (adjust SLIGHTLY per size of ribs, but stick to the 3-2-1)

Start at about 175-180 temp, in-direct heat if you can, for ~3 hours with wood chips/chunk apple for pork, hickory for beef. You can also mist or baste ribs with Apple Cider during smoke.

Wrap in foil, continue cook at same temp for ~2 hours. This step steams the ribs in their own juices and makes 'em tender.

Pull from foil and do a sear over direct heat for ~1 or less.

This crisps up the surface meat. Only add any sauce that contains sugar the last 15-20 minutes or the sauce with burn not carmelize, honey with spice rubs is excellent at this point.

fantastico perfecto method. TRY IT! (this post made me hungry, just went and pulled a huge rack of pork spare ribs out and will 'Q 'em up later today then post pics of my method.

My favorite beef ribs are cross cut, so the look like a row of Silver Dollars, marinate in a teryaki sauce with green onions and cilantro over night, as they're only ~1/2" thick sear 'em quick on both sides, yummy!

While I have not done ribs on my kettle, I have done them in my smoker. I have tried it with the 3-2-1 method as well as simply leaving them in there for 4-5 hours. Both ways yielded excellent results (although slightly different).

I agree with the rub. I have found a lot of Paprika with some fresh ground black pepper, garlic, and onion powder makes for a nice flavor.

Removing the membrane while perhaps not necessary for edible ribs, sure helps put them over the top.

U mean to tell me it wasn't those Extra 20 Year Mellowed In Bourbon Wood Chips that made the difference in making em so GOOOOD? It was my METHODLOGY? WHOA what a concept here! But then again for decades I have been using that methodlogy. I find I don't really need to foil the ribs to mek em nice and tender, and I use a MOP with Apple Juice, Cidar Vinegar, Brown Sugar, Veggie Oil and Secret Spices as a recipe and I don't really need to MOP ribs. Bin there done that


I do find a simple rub is the best. Lightly salt, pepper, Paprika, Granulated Garlic and Granulated Onion. You want more complex Cayenne, Cumin, Chili Powder, Brown Sugar and Celery powder. U could switch out Cumin for Curry depends on the flavor profile you are looking for.