How to cook ribs?

[JohnK]

Gutpile, I like your idea.

Boiling mine is a pain in the ###. You gotta clean the messy boiling pot. Extra step, and Yuck.

What you are doing is boiling/steaming them in their own juice.

Should work.

More fat, Yummmmm...

I will pass on someday, with a smile on my face, cause I ate all the wonderful greasy stuff..........

All the salad eaters can frown all they want.

 

[charlie sherrill]

I use a smoker. I use just enough charcoal to burn up the small hickory limbs I put on the charcoal. There's a pan of water over that and the grill over the water pan. I get the charcoal hot and start adding the hickory. When it starts smoking real good I put the ribs (pre rubbed the day before with "Joe's Stuff" or any other good rub)
on a grill above the water pan,which is boiling by now. About two hours later I put the ribs over open charcoal and hickory and start painting them with Sweet Baby Ray's. ( available at all Wally World's around here) Just a few minutes of this and they're done. A six pack will usually get you this far. Then it's time for a little muscadine wine followed by a bourbon and a nap. If a female is involved save those games for another night.

 

[Bob R]

No smokers here?

The only way I cook ribs is in a smoker....but I do beef ribs, not pork ribs. Which is a whole 'nuther thread.

bob

 

[sammi357]

Originally posted by Capt Steve:
If anyone would like more info on pressure cooking let me know. I teach seminars and have written an extensive article on subject.

Pick me. I have a pressure cooker, but really haven't used it for much more than soup or stew.
I'd love some basic instruction. Bear in mind, mine's just a "beginner" ~ a smaller, about saucepan sized one, because otherwise, I'd cook too much, and hubby and I would be eating leftovers for days and days.

thank you!

 

[jframe]

Originally posted by JohnK:

"country style pork ribs"

I cook them all the time.

Probably sacrilege to some, but I par boil rib sections for about 40 minutes.

Get the grill hot , slather on some tomato based BBQ sauce (preferably with sugar), and just sear both sides.

The tender cooking is done with the boiling, the searing is for flavor, and texture.

I had a guy ,and wife over, that had won the Memphis in May BBQ contest. He damn near ate the whole plate of ribs. No apologizes were necessary for my cooking method.

I've never been able to grill them to doneness (a new word ?), (without boiling) without drying them out terribly.

Funny you should mention doing them like this, especially now. Not four short hours ago, I consumed an ENORMOUS portion of baby backs done the same way. My wife and her Cajun friend fixed two big long racks of ribs in a similar fashion, cutting them up first, then boiling them, then searing them on a hot charcoal grill wrapped in foil and slathered in sauce. This had to be the culinary equivalent of losing my virginity. I had at least three cold Coors Light's to help the process along. The only thing that would have made it better is that I really prefer Michelob Amberboch.

 

[2fingers]

Rub ribs with a dry rub and let set overnight, put on smoker the next day for about 3-4 hours. Does not get any better than this!

 

[Gutpile Charlie]

Now when I replied to this, I didn't consider smoking. I've got when of them big suckers outside that you could do about 20 turkeys in. I don't fire it up too often because it's a full day's job, from dawn until after dusk. I really like them smoked, however, if you just want to eat some ribs, I think the tinfoil/wrap/cook in your own juice is a pretty good way. It's only about an hour and a half from start to finish.

 

[millbilly]

Rub the ribs with Lowrys seas, paprika, Black pepper, garlic powder....Place in baking pan (I use a disposible pan) Add a little water 1/4" in bottom of pan....cover ribs with 1/4" of brown sugar......cover with foil ....bake at 300 for 3 hours....remove from oven , drain water.....turn up temp to 450 brush on your fav BBQ sause.....cook uncovered for 20 min......best ribs I ever had.....you can also finish them off on the grill instead of the 450 degree oven........never mind my spelling....I just worked 5 12 hour nights in a row....

 

[Waldo]

Thanks for the ideas. I am going to print this whole thread and try some different ways of cooking them. Capt Steave, my mother used to cook with a pressure cooker when I was a kid. I have debated about buying one. Could you send me a copy of your article? Thanks, Waldo

 

[glypnir]

I let Sonny Bryans cook them for me. I presume they smoke them.

 

[Steave]

On a smoker, low and slow, I prefer 225-230, no hotter than 250 degrees, last ones I did took about 14 hours.

It's sacrilege not cooking them on a smoker.

 

[creedekid]

I use a Big Green Egg to smoke ribs. I use a dry rub the night before and then throw them in the smoker at 275 deg for about 4-4.5 hrs. I put a litle sauce on them in the last 30 minutes.

 

[Capt Steve]

Waldo, I just sent you an e mail with the article and couple of pictures. It was written for the boating crowd but translates to landlubbers as well. Hopefully it will come through alright. Let me know if you have any trouble getting it. Enjoy!

 

[Douglas Haig]

Place the baby backs on a cookee sheet, the type with a half inch rim around the edge. Dust with your favorite rub. Cover w/ aluminum foil and bake for 1.5 hours at 250. The meat will be close to falling off the bone. Then grill to brown up and cook your favorite sauce.

 

[Stevens]

Around here they are often boiled in water with "crab boil" seasoning then finished on the grill. I just rub some Cajun seasoning (Tony Sachery's) on them and do them on the grill and add BBQ sauce at the end. When they are done we put them in a pan or platter cover with foil and let them rest to soak up the seasoning.
Bon Appetit!
Steve

 

[vintagesmith]

Originally posted by millbilly:
Rub the ribs with Lowrys seas, paprika, Black pepper, garlic powder....Place in baking pan (I use a disposible pan) Add a little water 1/4" in bottom of pan....cover ribs with 1/4" of brown sugar......cover with foil ....bake at 300 for 3 hours....remove from oven , drain water.....turn up temp to 450 brush on your fav BBQ sause.....cook uncovered for 20 min......best ribs I ever had.....you can also finish them off on the grill instead of the 450 degree oven........never mind my spelling....I just worked 5 12 hour nights in a row....

Millbilly, this thread made me so hungry for ribs, so that is what I made for Easter dinner. After reading thru all these posts, I decided to try yours as it was a cold, rainy day and I didn't want to mess with the grill, I don't have a pressure cooker, didn't have time to do the crock pot thing and I did have throw away disposable pans!

Anyway, Ray thought that they were the best! I've captured the recipe for my file! Thanks!

Sheryl

 

[straightshooter1]

I'm cooking a huge slab HE's way right now. I convinced my wife (who lets me do all the cooking anyway) that this looked better than the way i'd always done it before.

Your reputation is, however, on the line at my house.

Bob

 

[straightshooter1]

Wow!

Easy, very tasty, no flare-ups.

I was thinking I'd try chicken cooked this same way tomorrow.

HE, your reputation is intact.

Bob

 

[ditrina]

Everything you ever wanted to know about Ribs and BBQ in general..
http://www.thesmokering.com/default.jsp
Enjoy..

 

[nitesite]

Here is a great recipe you can use when outdoor grilling/smoking techniques won't work (such as weather events).

This is a cooking method and recipe that I shamelessly borrowed from Alton Brown. When I'm forced indoors I can still make some damned tender and sweet ribs which are wonderful, and errybody who's tried them raves about 'em.

The Rub - makes enough for two racks

8-Tbl brown sugar
1½ Tbl coarse Kosher Salt
½ Tsp onion powder
½ Tsp Old Bay
½ Tsp Cayenne pepper (more to suit taste)
½ Tsp Thyme
½ Tsp ground black pepper
½ Tsp Cumin
½ Tsp Chili Powder

Apply the rub a couple hours ahead of time and refrigerate. I have removed the membrane on the back before but leaving it on helps hold the rack together.

Heat the oven to 250°F

Take extra wide heavy duty foil and tear off about 2½-ft lengths. Lay each rack on a separate sheet of foil and form a tube by folding and crimping the top. Pull up one end and crimp it off as well. Into the open end pour 1-cup of apple juice and then seal that end up. Place on a large pizza pan or any large cooking sheet with raised sides.

Cook for three hours.

Remove the pan from the oven and carefully open up the foil. Using a baster, take out the brown sugar and spice-laden juice and put in a separator for the fat to rise. If you had any leftover rub, sprinkle the last of it onto the ribs and close them back up. Return them to the oven for one more hour.

Pour the juices, minus the fat, in a stainless steel saucepan (All-Clad works the best for me) and bring to a low boil while the meat finishes cooking. After four hours of cooking, remove ribs from the oven and spoon the cooled and thickened sauce onto the ribs. Leave the foil open and put back in the oven for 20-minutes.

Dig into some sweet, salty, peppery and tender-juicy mouthwatering meat popsickles. The meat completely frees from the rib and is wonderfully tender.