Help on Cooking ribs

[blgstocks]

First off if any of you have recipes you could share with me I would much appreciate, the easier the better to since I am new at cookin them.

Second if anyone can tell me where i use the wood chips in this recipe i found i would appreciate it, oh and is the drip pan necessary because i dont have one.

http://www.netscape.com/viewstory/2006/07/06/how-to-cook-ribs-like-a-bbq-god/?url=http%3A%2F%2Fwww.chefs.com%2FFeatures%2FStandard%2F366%2FFeature.aspx%3FSectionID%3D4&frame=true

 

[homedog]

Pork or beef?

 

[Wilson]

Bake the ribs in water for 4 hours @ 425 degrees

Then grill them with your favorite seasoning (BBQ etc)

The ribs will fall off the bone.

 

[Terryray]

that's a good detailed recipe.

that's a good detailed recipe.

be sure to click on this recipe where it sez "Click here to view First-Timer's Ribs recipe."

drip pan is necessary if you have ribs on rack cooking indirectly (i.e. meat not directly over the coals/heat, the heat off to the side).

you can make drip pan by simply folding up one out of foil.

depending on type of grill you are using. info here on how to use the wood for smoking. any hardwood will work....if you are going to use a foil pillow pouch for the wood chips, I'd use knife tip to punch several half-penny size holes in top of it.

if you parcook in oven or microwave first, it can speed it up and it will fall off the bone, but won't have the hours of smoke/bbq flavor cooked in it and back in Texas that's reason enuf for a beating!

 

[Franky Wright]

If I gave you my recipe for my award winning ribs, well:com: I'd have to kill ya:scared and I dont even know ya yet:mj07:
Make sure you get (fresh) ribs, from a reputable butcher, then par cook in oven for 1.5-2 hours with an acid base & water. Your choice, but I use apple cider. This is the only secret, but one of the best I'm willing to give out right now. But an all expense paid visit to So Cal, I will have you become the Rib master of your town in no time:142smilie
GL BLG..........

Franky

 

[BADTODABONE]

I owned a BBQ joint in the midwest, sold it in the late 90's (long sad story). They now have at least 3 locations, maybe 4.

I would trim fat, cut off the rib end (breast bone if attached) and trim rib tip. Saved rib ends and prepared the same way.

On all of our meats, I used a dry rub with drop or two of liquid smoke and a splash or two of Worcestershire sauce, lightly to wet the dry rub. Minimum 'soak' time was 24 hours, 36 was best.

Dry Rub spices for pork ribs were:

garlic salt

black pepper (very light on the meat side, too much will turn the ribs black)

chicken rub ( again light on meat side, contains pepper )

meat tenderizer

BBQ spice....

flip the slab over repeat above and don't be shy with any spices....

Much depends on your smoker set-up... Temp., humidity...I used seasoned oak, smoker (commercial size) was inside a shed on the back side of the rest. 3 1/2 hours normally at a constant 225 degree indirect heat... then to a holding oven in a pan covered with foil, one corner vented for an hour. Then it was come and get it :spotting:

Julius, (long time BBQ Extraordinaire) spent several weeks with me prepping Brisket and Ribs at a BBQ Joint.

Par is good in golf......

Good luck with your ribs.

 

[blgstocks]

Thanks to all who responded

Oh and franky, u get a ride out here to so cal u call me up, ill bring the ribs and the beer, u bring the knowledge

I wouldnt mind being a ribmaster!

 

[ryson]

Low and slow is the way to go! Everyone has their own technique but I always use the tensile strength of the ribs during the cooking process to see if they are done. It just takes a lot of practice - Good luck!

 

[Franky Wright]

Thanks to all who responded

Oh and franky, u get a ride out here to so cal u call me up, ill bring the ribs and the beer, u bring the knowledge

I wouldnt mind being a ribmaster!

You got it BLG! ...............
And good to see some are still light hearted around here:SIB :mj07: Next time I get that way I will make a trip by you and give you all my secrets. And BTB gave away another of my secrets:scared , course he was a professional:sadwave: , but I still am:142smilie

Get my email from Jack, and send me some contact info for future consideration!

Respectfully,
Franky