Need a rib "recipe" - holiday BBQ!

[grohl]

I always cook ribs (baby back) on the smoker. I was feeling lazy yesterday and didn't do the overnight rub and so now I am staring at 3 racks of juicy meaty baby backs that I need to prepare for dinner tonight with friends.

Any good ideas? Marinade then on the grill this afternoon was what I was thinking.

 

[Crono]

I saw a good BBQ U episode ysterday that looked delicious.

This: http://www.bbqu.net/season4/406_4.html#bourbon_ribs

Going to try that myself either Monday or next Saturday.

 

[xSauronx]

marinade? nah, not if youre smokin em. id just get some rub to put on them and smoke em a good 3 hours

 

[biggestmuff]

Use one of Steve Raichlen's rub recipes. While the ribs are smoking, make one of his sauces. His iced tea bbq sauce is really good.

 

[virtuamike]

No marinade. Just rub and smoke them low and slow.

 

[thehstrybean]

I'm smoking ribs tomorrow. I'm using Alton Brown's rub recipe...

http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html

 

[biggestmuff]

I'm smoking ribs tomorrow. I'm using Alton Brown's rub recipe...

http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html

How'd they turn out? Hopefully they were tasty. The rub recipe looks alright, but, I'm telling you, Raichlen's recipes are better.

 

[Modelworks]

Vinegar and dried red pepper flakes is all we use. Want to taste the meat not the sauce.

 

[child of wonder]

1 part Maker's Mark
4 parts Your favorite thick BBQ sauce
1 part honey
1/2 part Apple cider vinegar
Ground pepper to taste
Garlic Powder to taste
Onion Powder to taste
Cayenne Pepper to taste

Slather on and enjoy

 

[V00DOO]

Has anyone try the Meathead's Memphis Dust Rub Recipe. http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_magic_dust.html

 

[biggestmuff]

Has anyone try the Meathead's Memphis Dust Rub Recipe. http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_magic_dust.html

I wouldn't bother with it. Way too much sugar with just the brown sugar, but then he adds all of that white sugar. That's insane.

Try this one out: http://www.barbecuebible.com/featured/bbqu/bbq_u_memphis_dry_rub_ribs.php

 

[biggestmuff]

Vinegar and dried red pepper flakes is all we use. Want to taste the meat not the sauce.

Yeah, I know whenever I want to just taste the meat, I put vinegar all over it. 🙄

 

[Modelworks]

Yeah, I know whenever I want to just taste the meat, I put vinegar all over it. 🙄

The vinegar is only there to keep the meat moist, it adds little to the taste. The vinegar and red pepper recipe has been used for decades because it works. How many whole hogs have you cooked ? We kill them in the morning , split them in half and place them on the grill . Probably 30 hogs so far . When you have done that many then you can roll your eyes. You obviously know nothing about BBQ except what a tv show tells you.


http://www.google.com/search?q=vinegar+red+pepper+bbq+sauce

 

[Gibsons]

I saw a good BBQ U episode ysterday that looked delicious.

This: http://www.bbqu.net/season4/406_4.html#bourbon_ribs

Going to try that myself either Monday or next Saturday.

Mint? On ribs? :hmm:

no, not for me.

 

[Fritzo]

I've done the same things with ribs (or some other pork like substance) every Sunday while I cut the grass:

- Soak the pork in a brine of water, vinegar (use apple cider or white), coarse salt, and white sugar for 2-4 hours.

- When done, rub in brown sugar, salt, pepper, garlic powder, a LITTLE cayenne pepper, ground mustard, paprika, and chili powder. Really rub it into the meat too so it sticks.

- On your pit, make a pile of hardwood charcoal (I don't like those square briquettes) on one side, mixed in with some fruit wood chips. Light it about a hour before you put the meat in.

- Wrap the pork loosely with foil, and place it on the opposite side of the charcoal.

- Fill a can with clear juice (apple juice works well, as does diluted cherry juice- use 100% juice, not fruit flavored drinks), and place it in the pit.

- Pull the cover down, open the chimney a bit, and keep the heat around 300F.

- Keep the lid closed! Open only to refuel (I actually have a sidebox so I don't have to open the lid 🙂 ).

- Cut your grass and work on your yard while cooking 🙂

- After about 4 hours, unwrap your pork, carefully place it directly on the coals.

- Cover each side with your favorite sauce if desired (I'm partial to Montgomery Inn)

- Blacken it for 10-15 minutes, remove, and let it sit for a few minutes.

Eat with a beer on the patio while admiring your freshly cut grass 🙂

 

[ponyo]

What's the deal with overnight rub? 😕 Can you actually taste the difference? I did the overnight rub and foiling when I first started smoking ribs because that's what I thought you had to do. Now I just apply the rub and throw it on the smoker right away. No marinades. No waiting. No foiling. About 6-7 hours on my smoker for spare ribs and it's done.

 

[Fritzo]

What's the deal with overnight rub? 😕 Can you actually taste the difference? I did the overnight rub and foiling when I first started smoking ribs because that's what I thought you had to do. Now I just apply the rub and throw it on the smoker right away. No marinades. No waiting. No foiling. About 6-7 hours on my smoker for spare ribs and it's done.

Brining for extended periods disolves the connective tissues, making the meat more tender, but I've never found a benefit to keeping a rub on for extended periods.