Rib Recipe

Yeah, I know, everyone's got a favorite. It's all in the sauce for me. My favorite is Sweet Baby Ray's. Love it. (I add a little Sriracha Sauce to mine...just for me, though; no one else likes real spicey.)

I don't ROmance my ribs. But I make them often. Last time, I wrapped them in foil brushed with sauce on both sides and cooked them for two hours at 250-degrees. Then unwrapped, added more sauce and popped them under the broiler to brown them up. They were tender and delish.

Oh, I always remove that skin on the back side. A paper towel makes it easier.

MaggieD said:

Yeah, I know, everyone's got a favorite. It's all in the sauce for me. My favorite is Sweet Baby Ray's. Love it. (I add a little Sriracha Sauce to mine...just for me, though; no one else likes real spicey.)

I don't ROmance my ribs. But I make them often. Last time, I wrapped them in foil brushed with sauce on both sides and cooked them for two hours at 250-degrees. Then unwrapped, added more sauce and popped them under the broiler to brown them up. They were tender and delish.

Oh, I always remove that skin on the back side. A paper towel makes it easier.

Click to expand...

I don't have a particular recipe to share, however, I would advise that anytime you're cooking/grilling ribs, you boil them first - it helps tenderize them and free them from the bone - once cooked the way you like, after boiling, they fall off the bone and melt in your mouth.

MaggieD said:

Yeah, I know, everyone's got a favorite. It's all in the sauce for me. My favorite is Sweet Baby Ray's. Love it. (I add a little Sriracha Sauce to mine...just for me, though; no one else likes real spicey.)

I don't ROmance my ribs. But I make them often. Last time, I wrapped them in foil brushed with sauce on both sides and cooked them for two hours at 250-degrees. Then unwrapped, added more sauce and popped them under the broiler to brown them up. They were tender and delish.

Oh, I always remove that skin on the back side. A paper towel makes it easier.

Click to expand...

We make them the same way and use the same sauce! My husband likes the famous Dave's sweet and sassy so we mix it up sometimes but I prefer the sweet baby ray hickory and brown sugar.

My husband always used a dry rub that he caked on, then smoked them in low heat for about 6 hours. It was sweet and tangy, made with brown sugar and several spices that he mixed together, and the ribs were tender enough to melt in your mouth.

For a sauce that I love, and the one I use for hotwings:

1 1/2 sticks butter
1/4 cup tabasco sauce
1/4 cup frown sugar
3/8 tsp paprika
3/8 tsp salt
1 1/2 tsp balsamic vinegar
small amount (1/8 to 1/4 tsp) cayenne pepper
1 tbsp bottled chili sauce

You just melt the butter, then add everything else in, mix well with a whisk, and bring to a simmer, then serve. High in fat, and heavy on taste. :lol:

Ribs is my fav meat and I got some for my recent BD dinner.

So, my dry rub recipe for ribs is as follows...

1/2 cub brown sugar
Couple table spoons of granulated garlic and opinion powder
Couple heaping table spoons of smoked paprika
Salt is tricky. I like salt, I add a table spoon or two. I would salt to personal taste. You just mix this stuff in a bowl, lick your finger or dab it in water, poke it in, and pop it in your mouth to test if it's salty enough.

You cake this mixture into your ribs about 2 days ahead of time, and keep adding more dry mix per day as the stuff already in them liquifies. This way, you don't even have to smoke your ribs properly to have them taste like they've really been smoked.

Before grilling, drizzle honey all over them, try to evenly coat them. Now grill. Add honey periodically as it liquifies and runs off. You want it to candy. Makes for sticky, flavorful, delicious ribs. If your doing them in the oven, broil them at 400 degrees for a couple few minutes, then baked at 300 till pretty much done, then add a last bit of honey and broil again till it's candied up nice.



Another, much simpler, but absolutely fantastic rib recipe...

Buy two-three packs of dry pesto sauce mix. Knorr makes them, you'll find them in the sauce aisle. Use that as a dry rub on the ribs, then cook. Delicious.

CanadaJohn said:

I don't have a particular recipe to share, however, I would advise that anytime you're cooking/grilling ribs, you boil them first - it helps tenderize them and free them from the bone - once cooked the way you like, after boiling, they fall off the bone and melt in your mouth.

Click to expand...

According to purists, that's a no-no. It washes the flavor out. The "low and slow" method achieves the same goals - tender meat that pulls right off the bone by "melting" the connective tissues (collagen) and transforming them into gelatin.

However, I usually boil my ribs before cooking them. It quicker and easier

IMHO nothing is better than Eastern North Carolina BBQ ribs. In fact, in NC people will stand flat footed and in your face over disagreements regarding the intricacies of cooking ribs, or BBQ in general for that matter. The South Carolina Low Country does a pretty good job at barbequing ribs as well. But it is in North Carolina where BBQ is an art form, a way of life.

Boiling ribs prior to cooking them is a NO-NO. It isn't done.

What's different about North Carolina BBQ? It's all about the meat, sauce is way, way, way, secondary to smoking the meat. That is where the flavor comes in. Low and slow, hours and hours, over wood or coals.

When we used to cook a pig in the ground we'd have a two pits, one for the pig and one for making coals. Everyone would sit around most of the day and usually most of the guys would be up all night shoveling in coals and helping to turn the pig over. Mighty fine.

I continue to dream about having a pig picking here in the desert replicating the above process, and I know enough people here from the Carolinas to get it done, but just barely enough people. If one or two couldn't do it, there wouldn't be enough to make it fun or to appreciate the process.

What I do on a regular basis is smoke ribs and other meat in my Weber Smokey Mountain Smoker (charcoal) with hickory chunks. It takes all day and it's hot and smoky all over you. I love that, even when it's 110 degrees outside. I like messing with the fire and keeping the water pan full and adding more hickory chunks from time to time.

I use a basic rub of spices, salt and pepper. First I spread a light coat of dijon mustard over the ribs to hold the rub. You won't taste the mustard after it's all cooked. I baste the ribs once about half way through and once 15 minutes before I take them out.

The sauce is Carolina vinegar based sauce I make. It is basically vinegar, water, spices, salt and pepper.

There are more recipes for BBQ sauce than stars in the sky. I like Sweet Baby Rays but I always doctor a sauce if I use a bottled one so it changes the flavor. Many folks in Texas don't apply any sauce only applying a rub before cooking and that is my preference as well. There are some rubs that are out of this world but you simply have to keep searching for the one that you prefer. Fresh lemon, cayenne pepper, dark brown sugar and black pepper are the main ingredients for making a sauce but too much sauce is never good. Experimenting is half the fun.

MaggieD said:

Yeah, I know, everyone's got a favorite. It's all in the sauce for me. My favorite is Sweet Baby Ray's. Love it. (I add a little Sriracha Sauce to mine...just for me, though; no one else likes real spicey.) I don't ROmance my ribs. But I make them often. Last time, I wrapped them in foil brushed with sauce on both sides and cooked them for two hours at 250-degrees. Then unwrapped, added more sauce and popped them under the broiler to brown them up. They were tender and delish. Oh, I always remove that skin on the back side. A paper towel makes it easier.

Click to expand...

I'm a dry rub kinda guy and use Sweet Baby Ray's sauce for dipping. Out here it is one of the cheaper sauces, MUCH cheaper than Hienz and all of those guys, but it is some good stuff.

While I appreciate the hell out of baby back ribs, country style is the way to go at home. Out here we have Billy Sims BBQ, that is some good stuff right there.

It's not Bar-b-Que, it's BOOMER-Q !!!! :mrgreen:

My mother in law made a stew last weekend with deer ribs. I thought it was really good, I've had deer meat before but never the ribs and it was good in the stew, pretty spicy. I wonder how they'd taste bbq'd.

MaggieD said:

Yeah, I know, everyone's got a favorite. It's all in the sauce for me. My favorite is Sweet Baby Ray's. Love it. (I add a little Sriracha Sauce to mine...just for me, though; no one else likes real spicey.)

I don't ROmance my ribs. But I make them often. Last time, I wrapped them in foil brushed with sauce on both sides and cooked them for two hours at 250-degrees. Then unwrapped, added more sauce and popped them under the broiler to brown them up. They were tender and delish.

Oh, I always remove that skin on the back side. A paper towel makes it easier.

Click to expand...

I like Baby Ray's a lot but I also use Jack Daniels Old #7. It's a little less sweet and tangier or sharper tasting.

I saw Guy Fieri on the 'food channel' compliment a butcher/grill master who first boiled his ribs before finishing them on the grill. Then I remembered my parents did that with chicken and ribs and it actually makes them moister and changes the texture to a little meatier.

Are we talking Super Bowl chow, like hot wings, mozzarella sticks, teriyaki kabobs, swedish meatballs? Love finger foods.

MaggieD said:

Yeah, I know, everyone's got a favorite. It's all in the sauce for me. My favorite is Sweet Baby Ray's. Love it. (I add a little Sriracha Sauce to mine...just for me, though; no one else likes real spicey.)

I don't ROmance my ribs. But I make them often. Last time, I wrapped them in foil brushed with sauce on both sides and cooked them for two hours at 250-degrees. Then unwrapped, added more sauce and popped them under the broiler to brown them up. They were tender and delish.

Oh, I always remove that skin on the back side. A paper towel makes it easier.

Click to expand...

First a=I slap some mustard on both sides of the ribs, stick some rub on them and let them sit in the fridge over night. I use the 3-2-1 method to cook the ribs. 3 hours on the smoker at around 225F-250F and two hours wrapped in foil at around 225F-250F in the oven or on the grill and a hour back on the grill at around 225F-250F to finish up with Head Country barbecue sauce. If I am cooking more one rack I will leave one dry and one wet.

For rib rubs I usually use one of these.

Top 10 Rib Rub Recipes


Oklahoma Joe's Rib Rub Recipe - Food.com - 118966

My wife loves gooey, sweet, sticky, tomato based, brown sugar or molasses or honey or sorghum, sauce. I call that kind of sauce "meat dip". Rips are just a vehicle to get the sauce to your mouth. However, she also loves dry rub ribs with vinegar sauce. Her all time favorite BBQ joint is in Cary, North Carolina.

Having said that I realize that eastern Carolina BBQ lovers are in the minority. They are fiercely loyal, however.

Commercially, Charlie Vargos' Rendezvous, in Memphis, is world famous for its dry rub ribs and deservedly so. Ribs from Charlie Vargos alone are worth going to Memphis

There are exceptions to every rule and I must give props to Montgomery Inn in Cincinnati for their wet ribs. When I am in Cincinnati I am going to eat at least one meal at Montgomery Inn.