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It's a Rib Off. EDIT: ATOT can't make decent ribs!

techs

techs

Lifer
It's barbecue time!
And the rib of the pig is, well, supernaturally delicious.
But the best rib recipe/cooking method is a mystery.
Do you have the best recipe in ATOT? The world?
 
count me in..not at home right now, away on a business trip. I'll get my recipe in when I get back. Ooooh I love me some smoke pig.
 
Best ribs I ever made were when I couldn't keep the grill lit due to high winds (picked a really bad day to do them), then the power went out when I had them in the (electric) oven... I think they eventually finished cooking at like 2am when I started at 2pm. They were fucking amazing though. I had brined them and used magic dust
 
Have to start with St. Louis Style ribs:

Remove the casing, smoke penetrates the meat better.

Soak Hickory woodchips and fire up the electric smoker

Use a good rub and apply liberally. Let stand a good 30-minutes or more beofre placing them on the smoker.

Smoke for 4-6 hrs at around 225 degrees.

Fire up the gas or charcoal grill - place smoked ribs on hot grill to give them a bit of char and if you like saucy ribs apply the sauce and get it good and gooey but don't burn the sauce.

We prefer spicy sauce and our favorite is Stubbs Spicy.


 
Basic rib rub:

6 parts brown sugar
3 parts sea salt or kosher salt
2 parts chili powder
1 part onion powder
1 part garlic powder
1 part paprika
1/2 part ground black pepper
1/2 part red pepper flakes
1/2 part fresh thyme

Remove the 'silverskin' from ribs, rub generously on both sides, then smoke 4-6 hours over apple, hickory, and/or maple wood at 225-250F, until almost - but not quite - falling off the bone.

Good BBQ don't need sauce.
 
Originally posted by: Vic
Basic rib rub:

6 parts brown sugar
3 parts sea salt or kosher salt
2 parts chili powder
1 part onion powder
1 part garlic powder
1 part paprika
1/2 part ground black pepper
1/2 part red pepper flakes
1/2 part fresh thyme

Remove the 'silverskin' from ribs, rub generously on both sides, then smoke 4-6 hours over apple, hickory, and/or maple wood at 225-250F, until almost - but not quite - falling off the bone.

Good BBQ don't need sauce.
Click to expand...

This. But I let the ribs sit overnight in the fridge before slow cooking them.
 
1) Remove membrane from back of ribs.
2) put dry rub on ribs
3) let ribs sit while I star the fire
4) put 10# lump hardwood charcoal in my custom-modded Char-Griller Super Pro with side firebox
5) light a chimney of briquettes
6) pour hot briquettes on lump (aka "The Minion Method")
7) close all lids and doors, leaving exhaust and air intake wide open
8) let cook chamber heat to 225-250*
9) add 1 or 2 pieces hardwood (like hickory) to firebox and close intake damper such that the wood smolders at 250* but doesn't burn, leaving exhaust wide open
10) add ribs
11) smoke for 2-3 hours depending on temps, keeping moist with apple juice/bourbon mixture from spray bottle
12) wrap ribs in foil with a bit of juice/bourbon and continue cooking at 225-250* (with no smoke) for 1-2 hours
13) remove ribs from foil and cook at 225-250* for 1 hour with no smoke. Now's the time to use any finishing sauce, if you like.
14) devour
 
Originally posted by: sactoking
1) Remove membrane from back of ribs.
2) put dry rub on ribs
3) let ribs sit while I star the fire
4) put 10# lump hardwood charcoal in my custom-modded Char-Griller Super Pro with side firebox
5) light a chimney of briquettes
6) pour hot briquettes on lump (aka "The Minion Method")
7) close all lids and doors, leaving exhaust and air intake wide open
8) let cook chamber heat to 225-250*
9) add 1 or 2 pieces hardwood (like hickory) to firebox and close intake damper such that the wood smolders at 250* but doesn't burn, leaving exhaust wide open
10) add ribs
11) smoke for 2-3 hours depending on temps, keeping moist with apple juice/bourbon mixture from spray bottle
12) wrap ribs in foil with a bit of juice/bourbon and continue cooking at 225-250* (with no smoke) for 1-2 hours
13) remove ribs from foil and cook at 225-250* for 1 hour with no smoke. Now's the time to use any finishing sauce, if you like.
14) devour
Click to expand...

BRITU?
 
Originally posted by: Vic
Basic rib rub:

6 parts brown sugar
3 parts sea salt or kosher salt
2 parts chili powder
1 part onion powder
1 part garlic powder
1 part paprika
1/2 part ground black pepper
1/2 part red pepper flakes
1/2 part fresh thyme

Remove the 'silverskin' from ribs, rub generously on both sides, then smoke 4-6 hours over apple, hickory, and/or maple wood at 225-250F, until almost - but not quite - falling off the bone.

Good BBQ don't need sauce.
Click to expand...

You live in Portland, Oregon. You don't know squat about BBQ 😛 Wet is where it's at. Otherwise you're choking on a mouthful of overused spices.
 
Originally posted by: techs
It's barbecue time!
And the rib of the pig is, well, supernaturally delicious.
But the best rib recipe/cooking method is a mystery.
Do you have the best recipe in ATOT? The world?
Click to expand...

1. peel the film of membrane from the back of the ribs
2. sprinkle on some salt and pepper, and a bit of cayenne and/or paprika and/or onion powder and/or garlic powder and/or pretty ANY SEASONING you want. doesnt matter much. this is only TEN PERCENT of the taste. some people like to rub mustard on it also

3. prepare coals and wood chips in your SMOKER (NOT A FUCKING OVEN)

4. throw ribs on. drink beer for 4 hours. dress with a little bit of apple juice or apple juice and vinegar or apple cider vinegar... something applely...something acidic..... maybe dress with some barbecue sauce for a nice glaze

5. drink beer for another 30 minutes

EAT. so maybe 15 minutes preparation TOPS. 4 hours of drinking beer. the flavor is in the smoke
 
My Ribs

Use the pork short ribs.

Rub: 2 Tbls of the following Garlic powder, Onion powder, Paprika, Chili powder, Sugar, Celery salt, Black Pepper
1/2 Tps of Thyme
1/4 cup of Brown Sugar
1/4 Cup of kosher salt/or plain salt
Mix all ingredients in a bowl and then pour into a shaker.


1. Light charcoal, start soaking hickory chunks in water.
2. Remove membrane from back of ribs.
3. Rub the rub over both sides of the ribs.
4. Add some hickory chunks to the charcoal
5. Put ribs on smoker.
6. Spray with apple juice every hour when you add more charcoal and hickory.
7. Cook 5 hours. Last hour wrap in foil (total cooking time 6 hours).
9. Remove from smoker and generously pour on Head Country BBQ sauce
 
Originally posted by: sactoking
Originally posted by: vi edit
Originally posted by: sactoking
What's BRITU?
Click to expand...

http://virtualweberbullet.com/rib1.html

Your steps are almost identical to these.
Click to expand...

Huh, never seen that before. I learned this as the "2-2-1"* method. Learned it from the same people who taught me how to Minion the coals.

*2-2-1 referring to 2 hours smoked, 2 hours foiled, 1 hour finished.
Click to expand...

I think the "Minion" method started on the Weber Bullet site too.
 
Yeah, George Minion first posted it to the Weber Virtual Bullet back in 1999. I think it's spread well-beyond that site now. It's like calling someone a /b/tard if they have a LOLcats image.
 
Originally posted by: Siddhartha
Coat ribs with a dry rub and let them sit in the refrigerator for 24 hours.

Smoke the ribs for 2 or 3 hours.
Click to expand...

I tried letting ribs sit 12-24 hours and didn't notice a difference. It's a waste of step and time. Just coat the ribs with rub and then throw it on the smoker.
 
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