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I like ribs
    #13216956 -

I must admit I don't know how to flash boil a meat ball in corn oil but I will say I do know how to smoke ribs.

No special recipe just a do it and like it ribs.

Simple spice/rub: 1tbsp Onion powder, 1tbsp garlic powder, 1/4 cup paprika, 1/2 cup brown sugar. A little sea salt and pepper. Don't over salt them or those fuckers will turn into ham real fast. Remember to put that rub on just before they go on the pit. Like I said that salt will cure that thin layer of meat above the bone real fast.



I like to trim my ribs up St. Louis Style.



Once you bust through the cartilage separating the skirt and brisket, which will be used later, you must get rid of the membrane. You don't have to but that is just my preference.

Use a spoon handle to get under it and with luck it rips off in one piece. Observe.





Now, get that rub on everywhere.



Today it's apple wood. You can use what ever wood you want but with ribs I find sweet hard woods like apple wood or cherry taste best.


Very preheated coals


Seconds before the meat goes on




I smoke ribs at 225 for 3 hours. Take them off and wrap them tight in foil with a half cup of apple cider and put them back on the pit for 1 hour.

After that I open up the foil and paint them with my favorite BBQ sauce and let them sit on the pit for another hour to allow the paint to firm up/caramelize.

Now I take and shred that skirt and brisket up and put it in with baked beans. The best beans you'll ever have too. Every bite has chunks of smoked rib meat.



Oh yeah and then the ribs. They didn't pull back as much as I wanted them too but I don't want them falling off the bone either. There needs to be some tug from the bone IMO. Still nice and juicy:smile:


Ribs and Baked Beans

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Re: I like ribs [Re: Stein]
    #13217447 -

:jawdrop: :drooling: :whoa:


Excellent :mrburns:


:thumbup: to removing the membrane, that stuff definitely ticks my snobs! :crazy2:


Would you believe I've never personally smoked any ribs... but I've sure enjoyed some good ones!  My mailman actually smoked some ribs for me a couple years ago, damn those were tasty.  I'm going to have to try this sooner rather than later.


I am, however, a might bit shocked that there is no beer pictured along side any of your surgical cooking tutorial images.

Edit: My mistake!  I must've been distracted by all that glorious meat. :foreheadslap:


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┼ ··∙   long live the shroomery  ∙·· ┼
...╬π╥ ╥π╬...

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Re: I like ribs [Re: Stein]
    #13218111 -

I agree that this is the best way to do it.  I usually leave the membrane on and let it cook off, but damn tasty either way :wink:


-Kingboomer


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I'm just a clown dancing to the sins of mankind.

-Captain Spaulding

Back in business
Cake wars III

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Re: I like ribs [Re: Stein]
    #13218173 -

What's with the gloves?  And the Bud Light?

I smoked a brisket the other day.  It wasn't the whole brisket just a first cut 4 pounder.  Marinated to get a head start and then about 6 hours in the smoker.  Stuffed some red peppers with Maque Choux and smoked them too.  It was very good.  I like this book:
http://www.amazon.com/Smoke-Spice-Barbecue-Charcoal-Wood-Burning/dp/155832061X
Been using it for years and so far every recipe works.

Oh yeah, I use a Brinkman Smoke-n-Pit.  Kind of like a miniature 55 gallon drum with an extra smoke chamber on the side for cold smoking.


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Re: I like ribs [Re: Stein]
    #13218183 -

Awsome thread man...:thumbup:



Love the butchering pictoral.



Apple Wood smoke complements pork very well, I think you picked the appropriate smoking wood for this one.



Shoot, I bet you could've put some slabs of bacon in there and they would've come out delicious.





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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

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Re: I like ribs [Re: geokills]
    #13218338 -

geokills said:
I am, however, a might bit shocked that there is no beer pictured along side any of your surgical cooking tutorial images.

Edit: My mistake!  I must've been distracted by all that glorious meat. :foreheadslap:


it's busch light, still no beer in the picture


I'm not a fan of BBQ sauces, I have rave reviews about my ribs just
using salt and pepper and maybe a few other things... and wood chips to
smoke, I run it at about 250 for 5-7 hours depending on the quantity but
you have a few things I'm going to try, like the apple cider


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California Has Legalized Child Prostitution

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Re: I like ribs [Re: Stein]
    #13219022 -

God I love meat.  That looks delicious.  My friend and I built our own smoker out of a large ceramic garden tree pot and a grate.  You put the wood and charcoal on the bottom and let her go.  We drilled a hole in the side such that we can alter the amount of oxygen going in and out, also an escape hatch near the top to vent smoke if we want.  Cost us a max of probably $50.  One can also use an electric heater on the bottom to smoke the meat as shown in Good Eats.  We had many a drunken night with that thing

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Re: I like ribs [Re: Prisoner#1]
    #13219522 -

Prisoner#1 said:
it's busch light, still no beer in the picture

I'm not a fan of BBQ sauces, I have rave reviews about my ribs just
using salt and pepper and maybe a few other things...


Hehe, well hell I'm not gonna get down too hard on someone for what they drink... so long as they're drinkin'! :wink:

But seriously, if you're a quantity over quality drinker - I get that.
Myself, I'll take quality and quantity thank you very much. :tongue2::beer:


A well smoked naked rubbed rib is pretty sexy no two ways about it. :whacker:
But if you have a good BBQ sauce, sho'ly no harm in slatherin' it on there for a li'l something extra!


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┼ ··∙   long live the shroomery  ∙·· ┼
...╬π╥ ╥π╬...

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Re: I like ribs [Re: geokills]
    #13219580 -

T don't serve my Q with sauce on it.  But there's always a fresh batch on the table.

I'm growing more and more fond of Carolina type vinegar sauce.  No slather, just a light dip.


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Re: I like ribs [Re: geokills]
    #13219666 -

naked and long smoke is a good way to get people that dont generally like
ribs eating ribs, there was a guy down the road from me that boiled his
with sesame oil, peppers and a bunch of other stuff then smoked them for
about 3 hours, his mother was korean and it had a huge influence in his food

I can only drink the cheap beer now because I've started on the pricey stuff


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California Has Legalized Child Prostitution

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Re: I like ribs [Re: zappaisgod]
    #13219873 -

zappaisgod said:
I'm growing more and more fond of Carolina type vinegar sauce.  No slather, just a light dip.


I knew a guy that made a mustard based sauce, a toasted coarse ground
mustard that had a kind of an olive flavor, the jar went fast, I was using
it on everything, I really prefer any sauce for dipping or used sparingly
while cooking, sugared sauces always tend burn and it overpowers the smokiness


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California Has Legalized Child Prostitution

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Re: I like ribs [Re: geokills]
    #13220456 -

I like my beer's'es on ice.

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Re: I like ribs [Re: Prisoner#1]
    #13221703 -

No sugar in the mop if you mop at all.


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Re: I like ribs [Re: zappaisgod]
    #13221787 -

nice pictoral stein.  now i want some ribs!


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soni©boom

PM SPRINKLES IF YA WANNA KNOCK FOREHEADS

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Re: I like ribs [Re: Disco Forever]
    #13226084 -

I don't have a smoker and don't have the room for one, so I generally use a rub of brown sugar, ancho chili powder, salt, cumin, mustard, cayenne, chipotle powder, salt, pepper and garlic, and let it "cure" in the fridge overnight. I'll then wrap it in foil and bake in the oven at 225F for 2-3 hours until it is tender. I'll take it out, baste it with some bbq sauce(jarred) and throw it back in the oven to let the sauce dry. I'll do this a couple of times and then finish it on the grill. I do love some real smoked ribs, but not way for me to make it.

I'm also on the "remove the membrane" boat. If it is done properly, I do like the "snap" of the membrane when I bite into the rib and all that sealed pork fat gets released, but most of the time, the membrane is tough like leather.


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Beers that I have had.  Total listed:2,302

Make your own beer!
Homebrewing(Extract with Specialty Grains)
Homebrewing(All-Grain)
Home wine making
Make your own Wine!

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General Interest > Culinary Arts, Gardening and Brewing
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