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You should attempt a BBQ dance in order to summon the BBQ spirits. May they endow you with grace and the sacred knowledge required.
Posts: 7593 | Registered: Sep 2006
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24 hours ahead, rub them with a dry spice mixture. Cook them low and slow. While cooking, use a basting sauce made from the dry spice mixture, and vinegar. Every 30 minutes, rub the ribs with the mop sauce. For the last 15-20 minutes, crank up the heat, add a BBQ sauce (with different flavors).
I tend to use a spicy dry rub, and a sweet and tangy BBQ sauce at the end.
Posts: 4112 | Registered: May 2001
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Make sure and cook pork baby back ribs. They'll provide the most meat and least hassle of anything you can find.
Posts: 688 | Registered: Nov 2008
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We bought a side of pork from a local butcher (we've done so in the past and its good quality meat). Last time I made my mother's recipe for Sweet & Sour Ribs, but this time I want to BBQ.
Posts: 1941 | Registered: Feb 2003
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I boil my ribs first, maybe about 45 minutes. This makes them uber-tender. Then I bake them in the oven on something really low for about 3-4 hours. The boiling and baking makes them come off the bone soooo easy.
Then I throw them on the grill with some KC-masterpiece or some SweetBabyRay's until I can no longer hold myself back.
'Ems good eatins.
Posts: 180 | Registered: Jun 2001
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Mix together 2 tbsp onion powder, 2 tbsp garlic powder, 1 tbsp cayenne pepper, ½ tbsp white pepper, ½ tbsp black pepper, 1 tbsp dried thyme, 1 tbsp dried oregano, 2 tbsp salt, 1 tbsp paprika, 1 tbsp cumin.
Or you, you can mix 1/2 tbsp of the above with the following: 3 tbsp paprika, 2 tbsp sugar, 2 tbsp garlic powder, 1 tbsp salt, 1 tbsp onion powder, ½ tbsp chili powder, ½ tbsp black pepper, 1 tbsp Lowry’s seasoned salt. That's a fairly traditional memphis rub.
This makes a good mop sauce: Simmer 1 cup strong coffee, 1 cup ketchup, ½ cup Worcestershire sauce, ¼ cup butter, 1 tbsp coarse ground black pepper 1 tbsp salt, 1 tbsp sugar, for 30 minutes.
Especially paired with this rub: Tbsp black pepper, 2 tea kosher salt, 2 tea chili powder, 1 tea onion powder, 1 tea garlic powder, 1 tea dried parsley, 1 tea dried oregano. For the less spicy taste.
Or, this is bobby flay's, and its pretty awesome: 3 tablespoons ancho chile powder, 3 tablespoons pasilla chile powder, 3 tablespoons ground cumin, 3 tablespoons ground coriander, 3 tablespoons ground ginger, 2 tablespoons garlic powder , 2 tablespoons onion powder , 1 tablespoon allspice, 1 tablespoon cinnamon, 1 tablespoon ground cloves, 1 tablespoon ground fennel seed, 1 teaspoon chile de arbol, 3 tablespoon brown sugar, 2 tablespoons kosher salt, 2 tablespoons coarsely ground black pepper, 1 teaspoon cayenne pepper
Posts: 4112 | Registered: May 2001
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- Marinade: Water expands when it freezes. Buy fresh meat in advance and freeze it in a marinade. The expansion of the water into ice crystals will force the marinade into the meat.
- A lot of people advocate boiling. I've always found (especially with wet ribs) that with proper marinade, re-application of sauce during the cooking process, and a low slow roast; your ribs will come out almost as tender but a lot more flavorful WITHOUT boiling.
- There are several "Coke" recipes that use soda as part of the barbecue sauce / marinade. SOME of these can work out really well.
Posts: 688 | Registered: Nov 2008
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My mom used to make ribs in the crockpot; they were pretty good until I had them on the grill/smoker.
No contest. I'm not a fan of really wet ribs anymore; a little sauce is fine, but I like a good dry rub much more.
Posts: 14554 | Registered: Dec 1999
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quote:Originally posted by TomDavidson: The crock-pot was made for pulled pork.
I'm going to disagree on that one.
And I've had smoked ribs. They're delicious. They're even better out of the crock pot though. Ribs should be messy!
Posts: 32919 | Registered: Mar 2003
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I'm assuming you're talking beef short ribs, rivka? I'd agree those are probably better out of the crock pot. But pork baby back or spare ribs? Definetely better q'ed.
Posts: 4112 | Registered: May 2001
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It is always best to pull out all your rib related spices and a few sauces and mix and match while cooking. Give the ribs what it seems they need at the time.
Also don't buy dr. pepper BBQ sauce. A friend and I saw it and decided it needed to be tried, in reality it needs to be burned.
Posts: 549 | Registered: Feb 2008
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Because of you people, I bought short ribs this morning. And I'm doing this:
quote:Originally posted by Herblay: Buy fresh meat in advance and freeze it in a marinade. The expansion of the water into ice crystals will force the marinade into the meat.
quote:Originally posted by TomDavidson: A BBQ without pig meat is not a BBQ.
One of my friends is a jewish guy who eventually dropped the whole restriction against eating pork thing but before that had said (mostly?) in jest: "pork barbecue is proof that god hates jews and wants us to be unhappy."
Posts: 15421 | Registered: Aug 2005
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Also on that note, in Chinese, the two most popular types of roast foods, char siu and siu yuk while usually translated in English to "BBQ pork" and "roasted pork", can be translated much more literally.
Literally, they are "(pork on a) fork barbecued" and "barbecued meat" respectively. In other words, if you could literally ask for BBQ meat, you're going to get pork by default.
Actually, that might be true for all styles of cooking actually, but thats a particularly glaring example for me Posts: 7593 | Registered: Sep 2006
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Spring is in the air, and Western Style Ribs were in the freezer (were, they thawed out nicely thank you). The crock pot is heating and the coals are stacking.
Its RIB time America.
Posts: 1941 | Registered: Feb 2003
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quote:Originally posted by Darth_Mauve: In the "Boil" ribs recipe, do you boil them in water, or in sauce?
My brother boils in water, beer and spices. He refuses to give me details beyond that. I leave the ribmaking to him and merely enjoy the fruits of his labor.
Posts: 4515 | Registered: Jul 2004
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Last week in Provo, Utah on Monday I believe we actually crested 68F. This morning the temperature is expected to drop down to 30F, and snow is likely.
Ribs outside of a sit down restaurant are going to have to wait.
Posts: 14316 | Registered: Jul 2005
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When i cook ribs i usually soak (marinade) them in whiskey for a day or two, then just toss them on the grill and coat with some sweet baby rays about every 30 minutes.
I also use a rub for ribs and steaks that is about 90% black pepper. I don't measure it out i just coat it until i think it'll be nice, then i do a quick douse with lemon, garlic and some salt.
with steak ill add blue cheese crumbles, i'm not sure how that would go with the ribs though.
Posts: 467 | Registered: Nov 2005
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