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funkymonk
Get's down, withthe get-down.
Registered: 11/29/02
Posts: 8,160
Loc: saskatchewan
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BBQ Ribs
#4340033 - 06/26/05 06:38 PM (18 years, 9 months ago) |
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Fill me in on some secrets. I've never done them myself.
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QuantumMeltdown
Space Monkey
Registered: 10/31/01
Posts: 4,962
Loc: Ft. Lauderdale, FL
Last seen: 7 months, 27 days
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Cook with the indirect heat method. Coals on boths sides of the ribs with a drip pan underneath the ribs. Put pre soaked wood chips on top of the coals to add smoke. Cut the the membrane from the underside of the ribs. Pre season with Kosher Salt and pepper. Cook using this indirect heat for like three hours(it takes a long time) you will have to periodically take them off and add more coals, then just before their done use a pastry brush to paint sweet baby rays all over them generously. If you do a search in here you will find a reciepe with pictures and everything. I used it last summer and it was great. They come out really tasty and very tender.
-------------------- -QuantumMeltdown Total abstinence is so excellent a thing that it cannot be carried to too great an extent. In my passion for it I even carry it so far as to totally abstain from total abstinence itself. -Mark Twain "The time has come the walrus said, little oysters hide their heads, my Twain of thought is loosely bound I guess its time to Mark this down, Be good and you will be lonesome Be lonesome and you will be free Live a lie and you will live to regret it That's what livin' is to me That's what livin' is to me" Jimmy Buffett
Edited by QuantumMeltdown (06/26/05 07:22 PM)
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QuantumMeltdown
Space Monkey
Registered: 10/31/01
Posts: 4,962
Loc: Ft. Lauderdale, FL
Last seen: 7 months, 27 days
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Oh yeah and cook them bone side down. Meat facing up.
-------------------- -QuantumMeltdown Total abstinence is so excellent a thing that it cannot be carried to too great an extent. In my passion for it I even carry it so far as to totally abstain from total abstinence itself. -Mark Twain "The time has come the walrus said, little oysters hide their heads, my Twain of thought is loosely bound I guess its time to Mark this down, Be good and you will be lonesome Be lonesome and you will be free Live a lie and you will live to regret it That's what livin' is to me That's what livin' is to me" Jimmy Buffett
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Burmeseman
Stranger
Registered: 07/05/05
Posts: 44
Last seen: 16 years, 6 months
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Thats my secret!
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Cubieman420
Sharing in thegroove
Registered: 03/20/02
Posts: 2,693
Loc: Midwest
Last seen: 10 years, 4 months
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Quote:
QuantumMeltdown said: Cook with the indirect heat method. Coals on boths sides of the ribs with a drip pan underneath the ribs. Put pre soaked wood chips on top of the coals to add smoke.
So this is more or less turning your grill into a smoker?
-------------------- "...now waters run free, no more fish in the sea..." 1983-2004
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QuantumMeltdown
Space Monkey
Registered: 10/31/01
Posts: 4,962
Loc: Ft. Lauderdale, FL
Last seen: 7 months, 27 days
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Its similar in that it cooks them slow like a smoker but probably not quite as slow. And yes there is smoke from the chips. The top vent on should 3/4 of the way closed also to trap in steam and smoke.
-------------------- -QuantumMeltdown Total abstinence is so excellent a thing that it cannot be carried to too great an extent. In my passion for it I even carry it so far as to totally abstain from total abstinence itself. -Mark Twain "The time has come the walrus said, little oysters hide their heads, my Twain of thought is loosely bound I guess its time to Mark this down, Be good and you will be lonesome Be lonesome and you will be free Live a lie and you will live to regret it That's what livin' is to me That's what livin' is to me" Jimmy Buffett
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phreedom420
Stranger
Registered: 07/08/05
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MeatSpace
Waxer of unicorn butthole
Registered: 12/10/04
Posts: 10,832
Loc: Deep inside your ass
Last seen: 2 years, 2 months
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Quote:
QuantumMeltdown said: with a drip pan underneath the ribs.
for country ribs (second best to baby-backs)
If you want a flaky, melt-in -your mouth rib, you gotta cook it with liquid around the meat, no drip pan. I either use water and whatever sauce I'll baste it with later, or beer. After about 4 hours on 250-300, I'll baste with sauce and cook uncovered for about 20 min at a higher temp.
juice and flaky inside, nicely glazed outside. After cooking it this way, I can rarely get a rib out of the pan in one solid piece.
-------------------- / l \__ ... Hi, I'm Crankey, and I approve this message.
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Digs
Stranger
Registered: 07/06/03
Posts: 1,291
Loc: aca
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About a week ago I borrowed a friend's smoker and did some ribs (and a pork shoulder....and 2 chickens). Smoked them for like 8 hours I think using hickory chips and some celery/onions/apple cider mixed in the water pan.
Did a brown sugar based rub with smatterings of a few diffrent spices....chili powder and....well hell I dont remember lol.
And for sauce we went on a limb and did the vinegar/mayo/sugar/lemon juice white sauce.
Unf unf I want more
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agar
old hand
Registered: 11/21/04
Posts: 9,056
Loc: Somewhere Else
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A kettle, some coals, some good company..........
And....just BBQ anything you want.
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