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Old 07-01-2012, 10:01pm   #21
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Originally Posted by smokestack View Post
Its been so hot i want to use the grill. Do you need to use the oven too or just the grill? I really need to find all the info somewhere online i guess lol. Wife and i really want ribs. Neither of us have ever made them from scratch. We have just got the premade store deals where you just warm them up. Really burnt out on those.
This recipe came from my last roommate, the baby bak ribs really need to be slow cooked to make them tender. I highly recommend either a smoker (which I don't have) or bake in the oven in a broiler pan for 4-5hrs, (I chill them after this) then put on the grill with BBQ sauce till its to temperature, up to 30 minutes on the grill.

If you really want to grill some ribs, I'd suggest beef ribs. Or follow Touring mikes Style!

Last edited by Stangkiller; 07-01-2012 at 11:06pm.
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Old 07-02-2012, 11:28am   #22
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Originally Posted by Stangkiller View Post
This recipe came from my last roommate, the baby bak ribs really need to be slow cooked to make them tender. I highly recommend either a smoker (which I don't have) or bake in the oven in a broiler pan for 4-5hrs, (I chill them after this) then put on the grill with BBQ sauce till its to temperature, up to 30 minutes on the grill.

If you really want to grill some ribs, I'd suggest beef ribs. Or follow Touring mikes Style!
I do the rub and let them sit for 6-12 hours to absorb some of the flavours.
My rub consists of:
paprika
brown sugar
sea salt
red chili flakes
black pepper
chili powder
garlic powder
onion powder
oregano
and my secret pumpkin pie spice

I prep them for the oven by cutting apples into 3/4" thick slices and lining the broiling pan with them. Add rougly 1/4" of apple cider and then lay the ribs bone side down on the apples. Cover with tinfoil tightly and bake for 2 hours at 250.

After the ribs are done I take them out of the pan and set aside. I then drain all the juices through a strainer in to a sauce pan. Maybe about 1/2 -1 cup of the sauce.

I simmer it on high heat to evaporate some of the water then add more brown sugar, molasses, s&p, garlic powder and my secret pumpkin pie spice.

Let it reduce until it coats the back of a spoon.

I then grill the ribs so they form a thin crust on the meaty side and put a couple layers of the sauce I made. I usually leave a rack dry without sauce and 1 with sauce.

I'd be scared to leave them in the oven for 5 hours.
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Old 07-03-2012, 8:34am   #23
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Originally Posted by kingpin View Post
I do the rub and let them sit for 6-12 hours to absorb some of the flavours.
My rub consists of:
paprika
brown sugar
sea salt
red chili flakes
black pepper
chili powder
garlic powder
onion powder
oregano
and my secret pumpkin pie spice

I prep them for the oven by cutting apples into 3/4" thick slices and lining the broiling pan with them. Add rougly 1/4" of apple cider and then lay the ribs bone side down on the apples. Cover with tinfoil tightly and bake for 2 hours at 250.

After the ribs are done I take them out of the pan and set aside. I then drain all the juices through a strainer in to a sauce pan. Maybe about 1/2 -1 cup of the sauce.

I simmer it on high heat to evaporate some of the water then add more brown sugar, molasses, s&p, garlic powder and my secret pumpkin pie spice.

Let it reduce until it coats the back of a spoon.

I then grill the ribs so they form a thin crust on the meaty side and put a couple layers of the sauce I made. I usually leave a rack dry without sauce and 1 with sauce.

I'd be scared to leave them in the oven for 5 hours.
I did 4 hours last year, they came out ok, the meat came cleanly off the bone, this year i'm going for a bit more fall off the bone, so 4 hours or so, I'm going to cut them in half (need to to transport to the cabin) and then cook for 5 hours at 200* instead of 220 or 250, we'll see what happens.
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Old 07-03-2012, 10:13am   #24
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For those that like fall of the rib and want to cheat a little or are in a hurrry (BBQ Flame Suit Activated) you could boil them.

What I do sometimes is season the water a lot with things like liquid smoke, hot sauces, worcheshire, various dry seasons, pretty much whatever. I like to think of it as kind of a bbq crab boil. Then some white vinegar as well if you like (helps them break down).

Boil them for a few hours or till desired fall of bone-ed-ness. Pull them. Let them cool slightly. Add some dry rub of your liking. Add some of your favorite BBQ and throw them on the grill.

Baste often. You just want to grill long enough to get that carmelized bbq goodness going.

Purists hate it, but if you're a shitty cook you can't go wrong with this method.
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Old 07-03-2012, 11:59am   #25
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For those that like fall of the rib and want to cheat a little or are in a hurrry (BBQ Flame Suit Activated) you could boil them.

What I do sometimes is season the water a lot with things like liquid smoke, hot sauces, worcheshire, various dry seasons, pretty much whatever. I like to think of it as kind of a bbq crab boil. Then some white vinegar as well if you like (helps them break down).

Boil them for a few hours or till desired fall of bone-ed-ness. Pull them. Let them cool slightly. Add some dry rub of your liking. Add some of your favorite BBQ and throw them on the grill.

Baste often. You just want to grill long enough to get that carmelized bbq goodness going.

Purists hate it, but if you're a shitty cook you can't go wrong with this method.
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Old 07-03-2012, 12:09pm   #26
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I've gotten many compliments on that method.

I usually go a braising route now which works well too. Takes a bit longer though.
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Old 07-03-2012, 1:30pm   #27
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I've gotten many compliments on that method.

I usually go a braising route now which works well too. Takes a bit longer though.
I use to boil them myself. But for the same amount of time you can throw them in the oven the way I mentioned and avoid the grey meat.
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Old 07-03-2012, 1:39pm   #28
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I use to boil them myself. But for the same amount of time you can throw them in the oven the way I mentioned and avoid the grey meat.
Basically you braised them. I dig that as well and a little more respectable
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Old 07-03-2012, 2:16pm   #29
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You oven and boiler guys are killing me! For crying out loud, go pick up a Char-Griller or Brinkmann with a the side add-on Texas smoker, or even one of the smaller vertical smokers.
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Old 07-03-2012, 2:25pm   #30
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You oven and boiler guys are killing me! For crying out loud, go pick up a Char-Griller or Brinkmann with a the side add-on Texas smoker, or even one of the smaller vertical smokers.
I don't have the space, time or cash to do that.
Eventually I want to be one of those 24 hour slow cooker guys though.
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Old 07-03-2012, 2:45pm   #31
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You oven and boiler guys are killing me! For crying out loud, go pick up a Char-Griller or Brinkmann with a the side add-on Texas smoker, or even one of the smaller vertical smokers.
I got one, just usually not the time to use it.
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Old 07-03-2012, 2:52pm   #32
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I don't have the space, time or cash to do that.
Eventually I want to be one of those 24 hour slow cooker guys though.
FYI: Grill w/ side smoker ~ $180, and small vertical smokers are anywhere from $40 to $100

If smoking meat was expensive I wouldn't be doing it!
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Old 07-03-2012, 6:37pm   #33
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You oven and boiler guys are killing me! For crying out loud, go pick up a Char-Griller or Brinkmann with a the side add-on Texas smoker, or even one of the smaller vertical smokers.
Yes the oven is cheating and missing some of the flavor, but for now, it's what I got and can use. Eventually I'll get a smoker, but it's hard to rationalize something I'd use once or twice a year.
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Old 07-05-2012, 6:53am   #34
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Originally Posted by Stangkiller

Yes the oven is cheating and missing some of the flavor, but for now, it's what I got and can use. Eventually I'll get a smoker, but it's hard to rationalize something I'd use once or twice a year.
I bet you would use it once a week once you get one.
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Old 07-05-2012, 8:40am   #35
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I bet you would use it once a week once you get one.
It is true, I use the smoker easily 4x as much as the gas grill.
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Old 07-05-2012, 9:07am   #36
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I don't go by the fall off the bone. I remember watching a big bbq rib contest in Texas and the judges all said that the meat should come clean off the bone when you bite it. Fall off the bone is overcooked.

You can also tell the ribs are ready when the ends of the bones are black and dried out.
Falling off the bone is easy, cooking ribs correctly is not. You should be able to get a nice solid bite from the meat without pulling the rest of the meat off the bone.

The best method I have found is a standard 3-2-1 method.

3 hours unwrapped on the smoker at 270*
2 hours on the smoker wrapped in foil at 250*
1 hour unwrapped on the smoker at 225*

Then let it rest for 30-45 min before serving.



Quote:
Originally Posted by NeedSpeed View Post
For those that like fall of the rib and want to cheat a little or are in a hurrry (BBQ Flame Suit Activated) you could boil them.

What I do sometimes is season the water a lot with things like liquid smoke, hot sauces, worcheshire, various dry seasons, pretty much whatever. I like to think of it as kind of a bbq crab boil. Then some white vinegar as well if you like (helps them break down).

Boil them for a few hours or till desired fall of bone-ed-ness. Pull them. Let them cool slightly. Add some dry rub of your liking. Add some of your favorite BBQ and throw them on the grill.

Baste often. You just want to grill long enough to get that carmelized bbq goodness going.

Purists hate it, but if you're a shitty cook you can't go wrong with this method.
I thought you lived in Memphis

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Originally Posted by DropTheTop View Post
You oven and boiler guys are killing me! For crying out loud, go pick up a Char-Griller or Brinkmann with a the side add-on Texas smoker, or even one of the smaller vertical smokers.
Thank you!
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Old 07-05-2012, 7:43pm   #37
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2.5 hours wrapped in foil on top rack(not shown) in center of grill (both ribs and chicken) The meat was about 1 foot above the burner tents.
2 outside burners on lowest setting with tents inverted to smoke hickory chips on.
30 minutes over direct low heat.
Fork tender, came off the bone clean.
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Old 07-06-2012, 8:02am   #38
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Originally Posted by Dixievet View Post
Falling off the bone is easy, cooking ribs correctly is not. You should be able to get a nice solid bite from the meat without pulling the rest of the meat off the bone.

The best method I have found is a standard 3-2-1 method.

3 hours unwrapped on the smoker at 270*
2 hours on the smoker wrapped in foil at 250*
1 hour unwrapped on the smoker at 225*

Then let it rest for 30-45 min before serving.





I thought you lived in Memphis



Thank you!


So after you let it rest do you reheat the ribs again?
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Old 07-06-2012, 8:46am   #39
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I thought you lived in Memphis
Yep, and I know good BBQ. But my method works well for the culinary challenged. If you like wet ribs, the sauce is king and meat becomes more of a delivery vessel.

I didn't say it was right, I said it was easy.
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Old 07-07-2012, 5:01pm   #40
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So after you let it rest do you reheat the ribs again?
No, rest then serve, they are plenty hot still.
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