Outdid Myself

[GWguy]

Made some ribs for dinner. Used my standard method but made a few changes. For seasoning I used McCorrmicks GrillMate Pork Rub instead of my own mix. Put it on the ribs (plain ol' pork ribs, not baby back or New Orleans) around noon, let it sit in the fridge until about 4. Onto the top rack of the grill on medium (~400*), half hour on each side so the outside is nice and crusty without being charred or dried out. Wrapped it in foil, lowered the heat to ~325*, another half hour per side. Took it out of the foil, slathered one side with BBQ sauce, top rack, BBQ sauce side up so it caramelizes, not burn. 15 minutes, turn over, slather the other side of the ribs, leave it 'fresh' sauce side up for 15 more minutes. Take it off the grill, let it rest.

Outstanding. Best ribs I'm made to date. Tender, fall off the bone with just a slight tug. Great texture and flavor. Also helps that the ribs were fresh, not frozen.

 

[GURPS]

 

[PrchJrkr]

Although I've become enamored of Memphis style ribs, a good finishing sauce is still welcomed at times.

I'm collecting components to build a "smoker box" that will cook 6-8 racks at a time. I lost my rub recipe and I'm down to about 1 1/2 lbs. It's about time to go to a dollar store for spices and try to emulate it before I have nothing left to compare it to.

 

[GURPS]

Although I've become enamored of Memphis style ribs .....

the last few yrs I was going to Famous Dave's ... I always got my ribs with the dry rub , then tore off the meat and dipped in various sauces

 

[vraiblonde]

Monello and I have been on a BBQ odyssey for the last few months and had some seriously good Q. When we were in TX there was a place called Dickey's in the gas station near our apartment that we really enjoyed...only to find out they are a national chain. There's one right here in Lincoln.

 

[Clem72]

Probably be considered sacrilegious, but I start my ribs in a pressure cooker. Rub the ribs, pressure cook for 20 minutes (in apple juice or beer), cover in sauce and run them under the broiler for 10 minutes per side.

Fall off the bone and tasty.

 

[luvmygdaughters]

I always marinate the ribs in pineapple juice, dry them off, slather honey on them, put on the rub and wrap tight in heavy duty foil. On the top rack of the grill on low heat, turn after about an hour, cook another 45 minutes, take off the foil, slather on the bbq sauce, cook about 15 minutes. Delicious, fall off the bone ribs. My daughter tried this method over the weekend and called to say they were the best ribs she'd done!

 

[Grumpy]

I always marinate the ribs in pineapple juice

Overnight?? 24 hrs?

 

[luvmygdaughters]

Overnight?? 24 hrs?

Most of the time yes, but, even if its 6 or 8 hours, should be fine.

 

[Grumpy]

Most of the time yes, but, even if its 6 or 8 hours, should be fine.

thx

 

[Monello]

I like to pull the thin membrane off my ribs prior to doing anything else to them. No matter how long you cook them, the membrane never gets tender.

I have even did a quick blanch on ribs to render out some of the fat. Dip in boiling water for a minute then take them out to cool off.

When cutting ribs for service, I like to use the bone as a guide and cut to the same side of each rib. That way everyone ends up with a bone and a nice side portion of rib.

Now my new favorite is actually smoked brisket. Dickey's BBQ pit sold it by the pound. Some times I'd run by there and just get a pound so I could snack on it. Another great option when you are dining out is the 'burnt ends'. Chubby's in Emmitsburg, MD has them on the menu and they are to die for.

 

[General Lee]

Man, does anyone smoke their ribs?? All this oven and boiling, wrapping in foil on the grill. You're are just baking them. Ribs in my wood fired smoker for me. To each their own I guess.

 

[GWguy]

Man, does anyone smoke their ribs?? All this oven and boiling, wrapping in foil on the grill. You're are just baking them. Ribs in my wood fired smoker for me. To each their own I guess.

I like to use a touch of smoke when doing my meats, but true smoked food is unappealing to me. Tastes like I'm eating an old burnt stick from a doused fire. I want to taste flavor, not overpowering smoke.

 

[PJay]

To each their own I guess.

For sure. My first experience with a smoked ham and turkey taught me never again. I was a guest for dinner and couldn't wait to leave because the house smelled like there had been a fire. I did try a bite, and regretted that as well. Smoke was all could taste. They sent me home with leftovers, and felt it rude to refuse so took it home and placed in my fridge....big mistake, it smoked everything in there.

 

[luvmygdaughters]

I like to use a touch of smoke when doing my meats, but true smoked food is unappealing to me. Tastes like I'm eating an old burnt stick from a doused fire. I want to taste flavor, not overpowering smoke.

 

[luvmygdaughters]

I like to pull the thin membrane off my ribs prior to doing anything else to them. No matter how long you cook them, the membrane never gets tender.

I have even did a quick blanch on ribs to render out some of the fat. Dip in boiling water for a minute then take them out to cool off.

When cutting ribs for service, I like to use the bone as a guide and cut to the same side of each rib. That way everyone ends up with a bone and a nice side portion of rib.

Now my new favorite is actually smoked brisket. Dickey's BBQ pit sold it by the pound. Some times I'd run by there and just get a pound so I could snack on it. Another great option when you are dining out is the 'burnt ends'. Chubby's in Emmitsburg, MD has them on the menu and they are to die for.

I get the butcher to this when I buy them.

 

[vraiblonde]

Man, does anyone smoke their ribs?? All this oven and boiling, wrapping in foil on the grill. You're are just baking them. Ribs in my wood fired smoker for me. To each their own I guess.

I have never cooked ribs any other way. Smoke them 3-2-1, slather them with sauce, and throw them on the grill to caramelize .

 

[General Lee]

For sure. My first experience with a smoked ham and turkey taught me never again. I was a guest for dinner and couldn't wait to leave because the house smelled like there had been a fire. I did try a bite, and regretted that as well. Smoke was all could taste. They sent me home with leftovers, and felt it rude to refuse so took it home and placed in my fridge....big mistake, it smoked everything in there.

I'm sorry you had a bad experience like that. Whoever did that did it all wrong. I understand smoked meat isn't for everyone, but your description just spells disaster.

 

[PJay]

I'm sorry you had a bad experience like that. Whoever did that did it all wrong. I understand smoked meat isn't for everyone, but your description just spells disaster.

So you're saying they over did it.. I was wondering maybe not done correctly.

Thank you for clearing that up.

 

[Monello]

Here's a tip. Next time you smoke ribs, cook double what you think you need. This way you will have plenty for the next day. Many times I've enjoyed ribs but was sad when I saw an empty plate in front of me.