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06/27/2011 02:20:23 PM · #1 |
I always seem to get some good answers on here, so I'm looking for suggestions on best way to cook some ribs outside this evening. What do you use? Dry rubs? Sauces? Any suggestion would be helpful
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06/27/2011 02:35:01 PM · #2 |
Well, the easy way to do them is to poach them off first, in simmering water (NOT boiling. that will toughen them) to get rid of some of the fat. Then spread them on paper towels to dry, and then season them with salt, pepper, granulated garlic, maybe some smoked chile, and let that sit for a couple hours; that's your dry rub. Then put them in the barbecue and cook over medium heat, turning a couple times, until they seem nearly done. Finally, brush on your sauce for the tail end of the cooking, taking care not to let it burn.
The poaching step minimizes the likelihood of flare-ups.
R. |
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06/27/2011 02:44:38 PM · #3 |
| The Best way is to low smoke them at around 250 degrees with Hickory and Oak for 4-5 hours. If you like a good sweet and spicy BBQ sauce I have one on my blog that is really good. |
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06/27/2011 02:49:13 PM · #4 |
| i sear them on a grill for a few minutes and throw them in a slow cooker for a few hours. you have to slow cook ribs or else they get tough and rubbery. |
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06/27/2011 03:08:53 PM · #5 |
It occurs to me it would be good to determine what KIND of ribs these are :-) My quick recipe was assuming country-style pork ribs...
I certainly agree that low-and-slow smoking is ideal, but I doubt that's in the cards for the monster tonight.
R. |
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06/27/2011 03:11:22 PM · #6 |
| Yeah definitely not a quick evening meal. |
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06/27/2011 05:14:43 PM · #7 |
Originally posted by MinsoPhoto:
Yeah definitely not a quick evening meal. |
True, dat! But...
What I usually do with either baby back or spare ribs is to apply my dry rub the night before, wrap the rack(s) of ribs in foil packs and put them back in the fridge. Around 07:00 AM I start the oven, set to 205°F (yes, 205!), put the ribs in, using a baking sheet with an edge to support and catch any liquid that escapes the foil. Let 'em bake for 10 hours or so.
Now remove them from the oven, set the oven to Broil (high setting). Open the foil packs, fold down the foil and broil for a few minutes to get a nice browned surface. Apply sauce, let the sauce candy under the broiler a few minutes, reapply sauce, repeat. Serve with additional sauce if desired.
I'd really prefer to smoke 'em myself, but this way I can start 'em in the morning and have a *very* fast dinner when I get home. And they do get rave reviews. My best buddy said my last batch was better than what he got at a (not to be named) famous place in St. Louis recently ;-)
ETA: Not gonna help the OP tonight, but ideas for the future!
Message edited by author 2011-06-27 17:18:22.
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06/27/2011 05:22:58 PM · #8 |
Originally posted by kirbic:
I'd really prefer to smoke 'em myself, but this way I can start 'em in the morning and have a *very* fast dinner when I get home. |
I wonder if they could be treated similarly to Chinese tea-smoked duck -- use a mix of herbs over high heat in a wok. |
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06/27/2011 06:05:36 PM · #9 |
Originally posted by GeneralE:
Originally posted by kirbic:
I'd really prefer to smoke 'em myself, but this way I can start 'em in the morning and have a *very* fast dinner when I get home. |
I wonder if they could be treated similarly to Chinese tea-smoked duck -- use a mix of herbs over high heat in a wok. |
I would think most ribs would come out too tough cooked that way. |
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