Ribs
Moderator: Menolly
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Zarathustra
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I was just thinking about starting a thread on this! I made my first rack of ribs two weeks ago, and I wasn't entirely pleased with how they came out. I followed the advice here:
www.hub-uk.com/cooking/tipsBBQribs.htm
Basically, don't boil them first. People do this to make them tender, but this removes a lot of flavor (you can tell becaue the water is "broth" afterwards). You want to cook them slowly with low heat. This is because low heat + long cooking time = rendering the fat and collagen into something yummy and tender. I know, sounds gross, right? Wrong! It's wonderful.
So you either need a smoker, or you can cook them in an oven. I improvised with my little charcoal grill. After applying my rub, I cooked them first for two hours at about 225 F in the oven. During this time, I wasn't conjuring up some homemade BBQ sauce. It wasn't entirely a success, but it was close. I was also allowing my charcoal to burn down until I could hold my hands over them for 5 seconds (low heat). Then, I threw my ribs on. I had a spare grill to start multiple batches of charcoal and allow them to cool down, which I added continuously over about 6 hours. So 8 hours total cooking time on low heat.
Anyway, I'd love some advice on a good BBQ sauce. I threw together these ingrediants in haphazard amounts:
Onion
Ketchup
Chili powder
Red pepper
Black pepper
White pepper
Worsch. sauce
Liq. Smoke
Brown sugar
Vinegar
Dry mustard
Salt
Red pepper flakes
Butter
Soy sauce
Garlic
Hot sauce
www.hub-uk.com/cooking/tipsBBQribs.htm
Basically, don't boil them first. People do this to make them tender, but this removes a lot of flavor (you can tell becaue the water is "broth" afterwards). You want to cook them slowly with low heat. This is because low heat + long cooking time = rendering the fat and collagen into something yummy and tender. I know, sounds gross, right? Wrong! It's wonderful.
So you either need a smoker, or you can cook them in an oven. I improvised with my little charcoal grill. After applying my rub, I cooked them first for two hours at about 225 F in the oven. During this time, I wasn't conjuring up some homemade BBQ sauce. It wasn't entirely a success, but it was close. I was also allowing my charcoal to burn down until I could hold my hands over them for 5 seconds (low heat). Then, I threw my ribs on. I had a spare grill to start multiple batches of charcoal and allow them to cool down, which I added continuously over about 6 hours. So 8 hours total cooking time on low heat.
Anyway, I'd love some advice on a good BBQ sauce. I threw together these ingrediants in haphazard amounts:
Onion
Ketchup
Chili powder
Red pepper
Black pepper
White pepper
Worsch. sauce
Liq. Smoke
Brown sugar
Vinegar
Dry mustard
Salt
Red pepper flakes
Butter
Soy sauce
Garlic
Hot sauce
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Menolly
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Two questions:
1. What did your rub consist of? That is a major flavor component.
2. When did you apply your sauce? I put it on only for the last 20 minutes or so, if I put it on at all.
I have two sauce recipes to share with you. The first is more a mop, that you can apply every hour or so to the ribs while they're smoking after the first couple of hours. I like my ribs with a rub and just the mop; if I want some heat then I'll squirt a little dab of a spicy sauce on each rib as I eat it.
The recipe says to marinate the meat in the sauce, but that's more for steaks or chicken, not for ribs.
Paul does like bar-be-cue sauce on his ribs though, so I make the second recipe and add it to his ribs the last 20 minutes or so. I also heat some up and have some on the table in case anyone wants to add more.
Daddy's Homemade Grilling Sauce
(Pam/Menolly)
1 can unsweetened pineapple juice
1/4 cup vegetable oil (I use extra light olive oil)
various dried herbs and spices - I use dehydrated onion, granulated garlic, cracked black pepper, and paprika - to taste
Sugar or Splenda, to taste
I make up a batch, cover, and allow to sit at room temperature overnight. The next morning I pour it over the meat and refrigerate at least eight hours.
At the same time, I make up a second batch, cover, and allow to sit at room temperature. When I grill, I discard the one used to marinate the meat, stir the new one, and use it as a mopping sauce.
Montgomery Inn (Cincinnati) BBQ Sauce
(Susan/SueWise2)
1 (32 oz.) Heinz ketchup
1/2 cup tarragon vinegar
1 cup sugar
2 TBS. Worcestershire sauce
2 tsp chili powder
1/4 tsp onion powder
1 tsp garlic powder
Mix all ingredients. Simmer 1 hour.
Here's the method I use, with the rub I like. Did you have any wood chips or logs? Or did you only use charcoal?
Kansas City Barbecue Ribs
Recipe courtesy Lynn and Richard Kancel
From Calling All Cooks
Bar-be-que Rub:
2 cups sugar
1/4 cup paprika
2 tsp chili seasoning
1/2 tsp cayenne pepper
1/2 cup salt
2 tsp black pepper
1 tsp garlic powder
Combine all ingredients in shaker and use as "rub" on the following meats.
Baby Back Ribs:
1 rack Baby Back Ribs
Barbecue Rub
Apple juice in a spritzer (I use my mop instead)
2 cups BBQ sauce, your favorite
Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub" and lightly coat both sides of meat.
Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.
1. What did your rub consist of? That is a major flavor component.
2. When did you apply your sauce? I put it on only for the last 20 minutes or so, if I put it on at all.
I have two sauce recipes to share with you. The first is more a mop, that you can apply every hour or so to the ribs while they're smoking after the first couple of hours. I like my ribs with a rub and just the mop; if I want some heat then I'll squirt a little dab of a spicy sauce on each rib as I eat it.
The recipe says to marinate the meat in the sauce, but that's more for steaks or chicken, not for ribs.
Paul does like bar-be-cue sauce on his ribs though, so I make the second recipe and add it to his ribs the last 20 minutes or so. I also heat some up and have some on the table in case anyone wants to add more.
Daddy's Homemade Grilling Sauce
(Pam/Menolly)
1 can unsweetened pineapple juice
1/4 cup vegetable oil (I use extra light olive oil)
various dried herbs and spices - I use dehydrated onion, granulated garlic, cracked black pepper, and paprika - to taste
Sugar or Splenda, to taste
I make up a batch, cover, and allow to sit at room temperature overnight. The next morning I pour it over the meat and refrigerate at least eight hours.
At the same time, I make up a second batch, cover, and allow to sit at room temperature. When I grill, I discard the one used to marinate the meat, stir the new one, and use it as a mopping sauce.
Montgomery Inn (Cincinnati) BBQ Sauce
(Susan/SueWise2)
1 (32 oz.) Heinz ketchup
1/2 cup tarragon vinegar
1 cup sugar
2 TBS. Worcestershire sauce
2 tsp chili powder
1/4 tsp onion powder
1 tsp garlic powder
Mix all ingredients. Simmer 1 hour.
Here's the method I use, with the rub I like. Did you have any wood chips or logs? Or did you only use charcoal?
Kansas City Barbecue Ribs
Recipe courtesy Lynn and Richard Kancel
From Calling All Cooks
Bar-be-que Rub:
2 cups sugar
1/4 cup paprika
2 tsp chili seasoning
1/2 tsp cayenne pepper
1/2 cup salt
2 tsp black pepper
1 tsp garlic powder
Combine all ingredients in shaker and use as "rub" on the following meats.
Baby Back Ribs:
1 rack Baby Back Ribs
Barbecue Rub
Apple juice in a spritzer (I use my mop instead)
2 cups BBQ sauce, your favorite
Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub" and lightly coat both sides of meat.
Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.
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Zarathustra
- The Gap Into Spam
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Wow, that was great advice. Lots of similarities with the site I followed. The rub I used (from the site) was very similar. The apple juice spritzing, etc. I don't remember anything about marinating--though he did say something about putting the rub on and letting that sit in the fridge overnight. Oh well, you did say that was for chicken, etc.
Your first BBQ sauce doesn't even sound like BBQ sauce. No vineger? No brown sugar? What's it like? Sounds more like a steak sauce.
No, I didn't use any wood. Just charcoal. The only smoke produced was from juices dripping down on the coals. I told you I was improvising! Yes, I put the ribs right over the coals. That's why it was crucial that I let them cool down A LOT, and then have secondary batches cooling on my other grill. I'm talking portable grills here, just barely big enough to fit two racks on there. Silly, I know. But they weren't bad.
I'm not new to grilling, just barbequing. My set up is dirt cheap, but I can grill you a steak better than anything you can get in a restaurant. The key is simplicity: no marinade. Only salt, pepper, and a touch of garlic powder. And of course, choice Angus ribeyes (prime if you can get it).
Your first BBQ sauce doesn't even sound like BBQ sauce. No vineger? No brown sugar? What's it like? Sounds more like a steak sauce.
No, I didn't use any wood. Just charcoal. The only smoke produced was from juices dripping down on the coals. I told you I was improvising! Yes, I put the ribs right over the coals. That's why it was crucial that I let them cool down A LOT, and then have secondary batches cooling on my other grill. I'm talking portable grills here, just barely big enough to fit two racks on there. Silly, I know. But they weren't bad.
I'm not new to grilling, just barbequing. My set up is dirt cheap, but I can grill you a steak better than anything you can get in a restaurant. The key is simplicity: no marinade. Only salt, pepper, and a touch of garlic powder. And of course, choice Angus ribeyes (prime if you can get it).
Success will be my revenge -- DJT
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Sunbaneglasses
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Menolly
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Right, it's more a mop (or used in place of the apple juice spritzing). But, I like the flavor of the ribs with just the rub and the mop.Malik23 wrote: Your first BBQ sauce doesn't even sound like BBQ sauce. No vineger? No brown sugar? What's it like? Sounds more like a steak sauce.
Then I think what you noticed you're missing is the wood smoke flavor. Get some hickory, oak, or mesquite chips, soak them in water (or beer for an interesting smoke) for an hour, strain them out of the liquid, and toss on your smoldering coals. If you don't have a cover for your portable grill, try to position a large pot or something to trap the smoke in.Malik23 wrote:No, I didn't use any wood. Just charcoal. The only smoke produced was from juices dripping down on the coals. I told you I was improvising! Yes, I put the ribs right over the coals. That's why it was crucial that I let them cool down A LOT, and then have secondary batches cooling on my other grill. I'm talking portable grills here, just barely big enough to fit two racks on there. Silly, I know. But they weren't bad.
It will truly make all of the difference in the world.
I make a mean steak myself, but I would love to come try yours sometime.Malik23 wrote:I'm not new to grilling, just barbequing. My set up is dirt cheap, but I can grill you a steak better than anything you can get in a restaurant. The key is simplicity: no marinade. Only salt, pepper, and a touch of garlic powder. And of course, choice Angus ribeyes (prime if you can get it).
Don, Paul and I do Sheboygan-style double brats when we tail gate. If we ever do come to Knoxville for a Vols-Gators game, even if it's just to tail gate by the stadium, you have got to come join us!dlbpharmd wrote:Sounds like I need to buy a smoker!
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Cameraman Jenn
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I never measure either but here is an alternative that is fab on pork or beef ribs
Black currants, dash of balsamic vinegar, sprinkle of chili powder, a little orange zest, a whallop of cabernet, a little olive oil, (I prefer but it doesn't have to be roasted) red pepper, and roasted (same disclaimer) garlic, a little sugar, a little salt and a healthy dose of your favorite mole sauce. Puree it all together and then spread it on. Next time I make it I will try to pay attention to the ratios. My usual method is add ingredients until I get it the way I want it to taste.
Black currants, dash of balsamic vinegar, sprinkle of chili powder, a little orange zest, a whallop of cabernet, a little olive oil, (I prefer but it doesn't have to be roasted) red pepper, and roasted (same disclaimer) garlic, a little sugar, a little salt and a healthy dose of your favorite mole sauce. Puree it all together and then spread it on. Next time I make it I will try to pay attention to the ratios. My usual method is add ingredients until I get it the way I want it to taste.
Now if I could just find a way to wear live bees as jewelry all the time.....
www.fantasybedtimehour.com
www.fantasybedtimehour.com
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Cameraman Jenn
- The Gap Into Spam
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- Joined: Thu Oct 19, 2006 11:33 pm
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OOOHHH! Pomegranites sound good, I would just up the sugar a bit.
Now if I could just find a way to wear live bees as jewelry all the time.....
www.fantasybedtimehour.com
www.fantasybedtimehour.com
Ger makes hoison and ginger ribs. best ribs known to humanity.
we call 'em Bad Daddy's Ribs!!
we call 'em Bad Daddy's Ribs!!
you're more advanced than a cockroach,
have you ever tried explaining yourself
to one of them?
~ alan bates, the mothman prophecies
i've had this with actors before, on the set,
where they get upset about the [size of my]
trailer, and i'm always like...take my trailer,
cause... i'm from Kentucky
and that's not what we brag about.
~ george clooney, inside the actor's studio
a straight edge for legends at
the fold - searching for our
lost cities of gold. burnt tar,
gravel pits. sixteen gears switch.
Haphazard Lucy strolls by.
~ dennis r wood ~
have you ever tried explaining yourself
to one of them?
~ alan bates, the mothman prophecies
i've had this with actors before, on the set,
where they get upset about the [size of my]
trailer, and i'm always like...take my trailer,
cause... i'm from Kentucky
and that's not what we brag about.
~ george clooney, inside the actor's studio
a straight edge for legends at
the fold - searching for our
lost cities of gold. burnt tar,
gravel pits. sixteen gears switch.
Haphazard Lucy strolls by.
~ dennis r wood ~
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Cameraman Jenn
- The Gap Into Spam
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- Joined: Thu Oct 19, 2006 11:33 pm
- Location: Albuquerque NM (The Land of Enchantment)
And you are inviting me over for dinner when?
Now if I could just find a way to wear live bees as jewelry all the time.....
www.fantasybedtimehour.com
www.fantasybedtimehour.com
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stonemaybe
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stonemaybe
- The Gap Into Spam
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- Joined: Mon Feb 20, 2006 9:37 am
- Location: Wallowing in the Zider Zee
Easy Delicious Ribs in the oven -Did I mention easy?
First of all, baby back pork ribs are superior in taste.
Clean rack of ribs with cold water
Pat dry
Very generously sprinkle or rub BBQ seasoning on both sides- I like McCormick's
Wrap tightly and seal in heavy duty aluminum foil
Place in large pan
Bake at 200 degrees for about 90-100 minutes
Now you have a choice:
You need to finish them unwrapped with BBQ sauce for 5-10 minutes a side
You can do it in the oven
I do it on a gas grill on medium with smoking hickory chips
You can use a charcoal grill too-prepare early and burn it down- you don't need many briquettes
Unwrap ribs
Lightly but completely brush with your favorite BBQ sauce
Cook each side 5-10 minutes
I like to turn the gas way up at the very end and caramelize them a bit
Not as good as smoked over wood for hours, but very, very good. The meat should tap off the bone if you wrapped them tight. This is a simple and delicious way to prepare ribs. They are better than the chain restaurants and much less expensive.
BTW never boil anything you intend to BBQ- you're just sucking flavor right out and never underestimate good old original inexpensive Kraft BBQ sauce.e
<edit> Is there a steak thread? Friends and family beg me to grill steaks and burgers. I've got several different ways I do it and everybody's got a fave. My fave is pretty simple, but some people seem to love marinades- usually people who like it beyond med rare.
First of all, baby back pork ribs are superior in taste.
Clean rack of ribs with cold water
Pat dry
Very generously sprinkle or rub BBQ seasoning on both sides- I like McCormick's
Wrap tightly and seal in heavy duty aluminum foil
Place in large pan
Bake at 200 degrees for about 90-100 minutes
Now you have a choice:
You need to finish them unwrapped with BBQ sauce for 5-10 minutes a side
You can do it in the oven
I do it on a gas grill on medium with smoking hickory chips
You can use a charcoal grill too-prepare early and burn it down- you don't need many briquettes
Unwrap ribs
Lightly but completely brush with your favorite BBQ sauce
Cook each side 5-10 minutes
I like to turn the gas way up at the very end and caramelize them a bit
Not as good as smoked over wood for hours, but very, very good. The meat should tap off the bone if you wrapped them tight. This is a simple and delicious way to prepare ribs. They are better than the chain restaurants and much less expensive.
BTW never boil anything you intend to BBQ- you're just sucking flavor right out and never underestimate good old original inexpensive Kraft BBQ sauce.e
<edit> Is there a steak thread? Friends and family beg me to grill steaks and burgers. I've got several different ways I do it and everybody's got a fave. My fave is pretty simple, but some people seem to love marinades- usually people who like it beyond med rare.
Never underestimate the power of denial. - Ricky Fitts
