Well I have only done ribs 1 time before, and I took a store bought sauce, made it "my own" with some great seasonings, honey, onions etc, then slathered the ribs in the sauce. Then I covered tightly w/foil, baked them low and slow @ 225 for about 3 hours, and finished them on the grill. I don't care for ribs, but everyone said they were super good. I have a nice meaty rack in the fridge now, and want to hear any ideas/suggestions before I do them like that again. Because I will have to get them in the oven soon doing it the way I did already before.

use recipe

soak them in coke for a few hours, dry off, give them a good coating of somekind of rub mixture, when they are just about done put the sauce on them

Queen, I've been a pit master for a long time. For you, I would suggest going to www.rudys.com, and order the meat rub (they have meat, poultry rubs) and the BBQ sause, yes sause. I even still buy this sauce in the qt. containers just to have around. It's very close to the sauce that I make, but easy as opening a jar. The rud that Rudy's makes is very good for baby back ribs. NEVER precook ribs, I don't care what nobody says, its a NO-NO. Period. Cook those ribs with indirect heat at about 250-275* until they bend in the middle, kinda limp. Ribs should not "fall off the bone", but should pull off very easily.
For baby backs, you can marinate for 6-12 hrs with beer, water, and apple cider vinegar. Proportions are about 1 can of beer and 1/2 can of water and 1/2 can of vinegar. Change it for your taste, vinegar is a eastern NC pork BBQ thing for me, I was born and rasied with it, it's just natural for me. You can also use a similar potion for spraying the ribs while cooking them too. I cook in a smoker, so I don't have to be careful about spraying the fire out.

Come to Tucson and join me in a BBQ contest (ribs only) on Sat. May 29th. This cook-off is gonna be fun. I don't know how many pit masters/cooks will be there, but I'm taking home 1st place!!! Come be my guest, it'll be fun. See ya Sat.

??? about what I do, debtanker@msn.com

BBTank

I do this for beef fajitas, but not pork. Doesn't seem to work quite as well for pork.

or try here... http://www.glamisdunes.com/invision/index....howtopic=200482

Talking about Baby Back/Back Loin ribs?
We do these all the time.
Dry rub (I love the "Sweet Mequite" from Costco), crock pot (on their side) for about 6 hours. 8 hours if doing 2 racks. Don't try 3, it's too cramped in even a big crocker. Flip over half way through. Then throw them on low heat BBQ, lather with sauce. Flip a few times. Lather. I like lots of Brown Sugar in the sauce to make it sticky sweet. BBQ for about 15-20 minutes. BEST ribs I have ever had.


*ya. Crock pot is not "cool" or "real BBQ" but you will not burn them and the meat will come out perfect. You also don't have to stand around them or constantly check on them. Propane wont go out/coals wont go cold.

I guess I should have posted this yesterday

I want to eat in about 4.5-5 hours. I have a gas grill, not charcoal. Like I said this is only my 2nd stab at making ribs, so is "serving size" 2-3 ribs?

Bansh, I like your style my friend. You think it is too late if I toss them in the crock pot now? Otherwise I will stick them in the oven covered tightly with no peaking for a few hours, perhaps that will have a similar effect?

BigBlock, BEST of luck in the competition next weekend! Should we decide to come down (I love the food network cooking competitions but have yet to attend one, and I am a avid chef, even got my own garden out back to get fresh veggies!) what is the best way to get ahold of ya?

WOW! How did I miss THIS!?!? What great sounding recipes! I try to avoid looking @ your threads, I am SO drooling all over the keyboard @ your beautiful backyard BBQs and I promise you something if I won the lottery today, you'd be getting a call with a fat budget to make me a backyard paradise at my new house in Glamis and St. Anthony ID.

If it's a full rack, maybe cut in in half and toss them in. 5 hours ought to be fine. Make sure it's the full 5. Maybe leave on the grill a little longer. Pull on a bone to see if they're done to your liking.

I've come up with the perfect recipe. I lightly season the ribs (I don't care for rubs), then throw them on the grill for about 5 mins each side just to get a slight brown. Next, lather them up with your favorite sauce and wrap in foil. Let em cook indirectly for about 1hr 45 min, remove from foil and apply more sauce for a couple mins and enjoy. You'll be surprised how well they brown while in the foil. I guarantee they will be the best ribs you've ever made ( although the pit masters will never admit it)

The responses are exactly why I don't usually respond to these kinda thread. I never said your way won't work, I'm saying pre-cooking is a big NO-NO. I'm saying what I've done has worked for me for 35 years, and I find that kinda hard to discredit. You don't see me knocking anybody's cooking or recipes, we all have our own. QueenGlamis asked a question, and I gave "MY" opinion. If it doesn't align with your opinion, damn the bad luck.

I'm still not knocking any recipes, or individuals. I have my proven way of doing ribs. If you think you can hang, come on to Tucson this coming weekend and compete with us. Only rule is you have to cook the ribs at the park we're cooking at!

BBTank

The last hour and 45 minutes, is that on the grill again? What kind of temp settings for each time length? Sounds good. I hate a burnt rib. Way to good to end up burnt. Thanks.

Easy big guy. Not knocking anyones method. Hard Core BBQ is the way to go if you have the equipment, time, knowledge and patience. I was just throwing out my suburban/Hausfrau/easy way to make a rib.

nobody said your style wont work either....they simply gave their opinions too...

and i happen to like your opinion. i use the apple cider vinegar technique as well when i gots the time...

wish i could go out to the cook off. i would love to go attend one sometime. i do love me some bbq, but tucson is too far of a drive!

Lighten up Francis!

we cook the ribs in the Coke. salt, pepper, garlic salt, little liquid smoke. Cover in Coke. Cover pan, put on grill 275 for 2.5-3 hours. move to dry pan. lather up with favorite sauce, back on grill for 5 minutes, serve and enjoy..

Necessary? You da man surf and dune

Thanks...Queen

Oh, sorry, I thought this thread was going somewhere else....

You take your ribs too seriously. No harm meant.

Well I took the route (kinda) I did the 1st time I made them, cause I was pressed for time after the pool work, watching the NASCAR Hall of Fame inductions and watering the garden.

I took a Mesquite rub and massaged the meat well. Then I added a can of diet coke to a large glass pan, 4 cloves of smashed garlic, 1/2 sliced onion, a smidge of liquid smoke (love this stuff, VERY strong though), 3/4 bottle of Bill Johnson Mesquite BBQ sauce, honey, brown sugar, garlic salt and pepper. tightly tented the pan and baked @ 225 in the oven for 3.5 hours. placed on gas BBQ preheated to 400, took the juice from the pan and basted the hell out of it. Sprinkled brown sugar, seasonings and jarred sauce (that stuff was GREAT! buy one get one free @ the market, 2 big bottles for 3.00) over the ribs. Flipped and repeated for about 30 mins. I had to use a spatula to take them off the grill because they were falling apart but had a beautiful char and grill marks. Crispy but saucy on the outside and falling off the bone inside. Like I said I don't like ribs, but everyone else said they were BOMB.

Everyone LOVED them! IDK if I am doing something right/wrong or otherwise but the family liked them guess that is what matters.

I also made a large pan of baked homemade mac and cheese, and fresh from our garden sauteed zucchini and green onions. OMG so good!

if the family LOVED them then you did a good job..because that all that REALLY matters..did you like the race??

was kinda close,

I would say that you did outstanding. Except for the "diet" coke. Use the full leaded next time. Diet coke has different ingredients than full leaded, and it doesn't attack the fibers in the meat to tenderize as well as full leaded coke. Excellent, as long as everybody was happy, what else matters.

Surf and dune, I've been doing this stuff for 35 years, yes sir, I am serious about smoking, BBQ'ing and even grilling. I don't grill very often (steaks, burgers, hot dogs, etc.) but I still enjoy a good old summer day burger. (Make your own burger patties and add some Rudy's BBQ sauce in the mix.)

Most backyard cooks are set in their ways and because what they have done for 10 years works, they wouldn't dream of trying something new. I try something new all the time. This Sat at this upcoming competition, I'm trying a smoked meatloaf, and some smoked eggs. Just an egg in the shell, and smoked for 2-3 hours, what the hell, let's see what happens. Catch me at the dunes and make sure to stop by my toy hauler for some little something to munch on.

BBTank

Hackin' each other up in Duner Delights.

Nice to see others using vinegar in their recipes. Once I learned that trick, everything fell into place.

Don't be surprised if I take you up on that offer next season ! I love me some good cookin!

Well.....don't think I was just being nice. That is a true, real no BS invite dawg. I like to feed people that like to eat. It's a nice pass time. Mid July is our 35th anniversary, and for the 4 years prior, I did all the cooking for 50+ people at our house. Last year, I got smart and hired 2 bartenders. They're sisters and the blonde is 45!!!

i remove the membrane from the underside.

Why thank you sir, from a guy that obviously has been doing this a long time I will take that as a big compliment! Damn smoked meatloaf??? my husband hears about that and you'll be getting that text!!!

I too like trying different stuff, I'd love some some more grilling goodies! I prefer gas, I want to turn it on and have it hot, so I may not be a purist, but I can grill some mean steaks, burgers, kabobs, veggies, carne etc. Been thinking about trying grilled pizza. Who knows may be the best or worst, but sounds like fun to cook it! Half the time I am sampling, testing and making sure it is all good by the time I am done cooking I am full!!!! Everyone thinks that there is something wrong when I don't eat a big dinner, but I sampled my way through cooking dinner to make sure it tastes great for everyone else!

<---- likes to eat, is going to move in next door to bbtank ( lol )

I've been doing pizza on the grill for 10-15 years. its easy. I'll get on here after work today and tell ya, if you'd like?
Simple, simple, simple, and terrific stuff.

BBTank

cut the ribs into sections of 3 and then stick in big pot, Quarter a large white onion, 2 tbs of Liquid smoke, 3 cloves of Garlic, put all in pot, then fill with Coke A Cola, bring to a rapid boil, then let simmer for 1 hour, remove from pot and toss on the Bar Q @ 400degrees for about 2 minutes per side with your favorite bar b Q sauce. and Eat I have done these 10 times and every time people over eat!!!

I cut a cross on the back, then use the Costco sweet mesquite rub, and I Lightly coat with evdo, then simmer membraned donw till cooked on other side, then flip.
After cooked, I crank to high, and start brushing on Good Ole Sweet Baby Rays, coating twice, then flipping, coating back twice, then flipping and coat the meat side twice more.... Till my sauce is nice and crispy.

Also, Nothing beats grilling on Cast Iron Grates, if you like smoked ribs. My chicken tastes smoked just by grilling them on the cast iron grates.

I usually rub my ribs with yellow mustard first (the acidity helps tenderize the ribs), then apply a good amount of dry rub. Smoke/cook them till the meat starts to pull away from the edge of the bone. Also, during the cooking time. I spray them down with apple juice and apple cider vinegar mix. When done, I slather them up with BBQ sauce and cook till the sugar in sauce starts to crystallize. But not charred.

Did these a few weeks ago........

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I've done them both ways. What I call the "cheating" way (i.e. boiling / baking then grilling), and the legit way of smoking them over several hours. Both ways are good, depending on how much time you have.

Regardless of which way I do them, I always dry rub them only while cooking. I do not put sauce on my ribs prior to serving, it's a side item only in my book. Make sure you warm it up and let people use however much they want.

I'm not sure if it's everywhere else but Albertson's ad says Buy 1 get 2 Free on the pork ribs.

Yes please! I'm gonna get me some, maybe try them out on the new smoker.

TCG - Sweet Baby Rays sauce rocks!! Have you tried any of the variations? I'm kinda scared to try anything but the original since it's sooooo good but who knows maybe I'm missing out!

I use pork spare ribs, they are much larger and meatier.

I cut the rack in half, season with salt and pepper, and put it on some foil on a cookie sheet and cover it with foil. Then I bake it in the oven at 275* for about 3-1/2 hrs, then uncover and finish baking for another hr. I cook them until the meat is almost falling off of the bone. A lot of the fat and juices are still on it.

Then I cut it into 2 rib wide slices and brush it with liquid smoke. I place them all in a gallon ziplock and smother them in Sweet Baby Ray's or whatever your fave BBQ sauce is. I put em in the fridge or freezer until the day i want to serve them, then warm them up on the grill. This caramelizes the BBQ sauce without burning it, and the meat is fully cooked and literally falling off of the bone, yet it still has tons of juices and fat on it, which is where the flavor is.

WARNING: Do not EVER serve these to your cardiologist, he'll surely die of a heart attack just looking at them.






I know this isn't how pit masters do it, but I'm not standing over a hot grill for 6 - 8 hrs, no matter how much I like ya!

I like the original the best. Also costco has Lucille's bbq sauce, it's more of a molasses base. Very good.

I needed that tip about Albertson's, I need a few more racks, I've only got 6 or 8 to cook this weekend. The commisary has been out for over 2 weeks now.
I always pull the membrane, and one time a friend cooked that membrane in some oil, and it was tasty, no kidding. I was impressed. The best recipes in the world come from a stupid experiment.

socaldmax, try soaking your ribs in apple cider vinegar, beer and just a bit of water. (1 can of beer, 1/4-1/3 can of V. and 1/2 can water) for a few hours before the oven trick (if ya have time). See how ya like that, the beer tenderizes the meat just a bit and the vinegar goes well with the pork too.

Guys, girls, I've NEVER stood over a grill, smoker, any cooking typw vessel for 6-8 hrs, for nobody. Even when I was being taught at 17 years old. It's kinda like that stupid Ronco infomercial, set it and forget it. Once you learn your cooking vessel, you just set and walk away. If you open the lid/top/etc., you add another 20 mins. of cooking time.

If anybody wants to know, and doesn't know how to make an Arkansas microwave, I'll tell ya. Talk about smoking at it's finest, and you'll be drunker than who shot cooter brown if you don't watch out. This thing requires no attention for hours. Then it's 15 mins here and there.

I'm very meticulous about my cooking, but everybody on this thread is doing a good job. Ya know how I know? You're telling everybody that yo're cooking for is happy/overeating/stufffed/pissed they ate too much, that's how. Who cares how I do it? But then, who doesn't enjoy free food, that you don't have to cook?

Too long, I'm done,
BBtank

MMMM HOT LINKS!

They were left over from breakfast. We had a pretty good one that day. It was for a bunch of retired folks I used to work with. I think there was about 50 that showed up that day. I cooked over 150lbs. of food that day. I didn't like that grill too much, but it was free to use, I ain't complaining. Y'all come on to Tucson this Sat morning and eat some good ribs. I'll buy ya a beer and a shot!!!

BBTank


No excuses...the day this thread started, I found out that I lost one of my favorite supervisors. Another fallen comrade amongst us. RIP my dear friend, you are still loved by many!!!!

BBTank, I'd love to meet up with you someday in camp and sit around and learn anything I can from you. You've been doing this on a serious basis for a very long time, and I've just been dabbling a little bit for a few years. I'm always open for better ideas from anyone!

I'll bring the beer, and we'll make a weekend of it!

I do the foil wrap method in the oven, did my own rub with Lawrys and other spices. Then I throw them on the grill over mesquite firewood. I mix up, some KC bbq sauce and chipotle in adobo peppers. Taste great and they still get the mesquite flavor without cooking them, and letting them dry for hours.

That would be fun... I can learn more too. I'll bring the Vodka tonics

Hubby has to work Sat, but we were thinking with Sunday and Monday off, we were going to load up a cooler and the dogs and drive the "Apache Trail" maybe stop at a lake or two and just chill.

I am taking it by your posts you are either current or retired military, and for that my friend we will buy the beer and shot. And as for your fallen comrade, my deepest sympathy and respects to him. Heartfelt thanks for all that stand on that wall every day for the rest of us. You all are true heroes....