I have not had a chance to look at any of your recipes yet for ribs. I am sure they are all fantastic and I will take a look when I have more time. I have been working on this rib technique for about 20 years and alter it a little bit every time to see if I can perfect it even more. I have tried all different types of cooking methods, but really like this one the best just because the ribs stay extremely moist and never dry out on me unless I go too long on the last part. Everyone (even people who have their own best recipe) I have fed this recipe to says they are the best they have had. My wife and daughter wont order ribs at any restaurant because they are always disappointed. Enough of my shameless plugs and annoying bragging. Here is the technique:
1. Start with a good quality rack of ribs (or two or six) Make sure if they were frozen that they are fully thawed. and get rid of the membrane.
2. My rub is extremely simple and I haven't found a lot of difference by adding many additional seasonings. Add what you like on your meat. However, there are a few spices that I always add no matter what. Not adding these doesn't provide the same results.
- Celery salt( for some reason, it helps)
- pepper ( Just because pepper is the perfect spice. I use it on everything. Its an addiction I think)
- Garlic salt
- Chipotle Chili powder
- If there are any other spices that you like, go ahead and add them. Or use your own rub. To be honest, I think what makes my ribs is the preparation and cooking method. The 4 I listed are the only ones I use all the time. and adjust the amounts on each rack to see if I can tell a difference. The Chili powder is the one I move around the most. Some people (my wife) don't like a really spicy rib, so one rack always gets less of the Chili powder.
3. I always apply the rub one spice at a time and just go down the line of ribs and use the shakers that they come in. I let them sit in the fridge for at least an hour, but have left them overnight in a sealed bag.
4. Here is where I will lose some of you. I know this is a smoking and grilling website, so feel free to ignore me if you want. However, I haven't found a good way to smoke or grill ribs without drying them out so I bake my ribs.
- I take each rack and lay it on a sheet of foil which is about 2 1/2 times as long as the rack. I put about a half cup of water in the bottom of the foil and add about a half teaspoon of liquid smoke.
- Wrap each rack loosely in the foil by folding over the foil and crimping around the three edges. You could also use two sheets, but I just use one long sheet and fold it over. I don't let the foil touch the ribs on the top, but I don't know if that matters.
- put each rack on a baking sheet ( wrap them on the baking sheet so the ribs don't tear the foil when you pick up the ribs.
- bake them at 175 - 210 depending on how long you have. I usually try to leave 4 hours so that I can bake them at 175.
- I haven't really ever used a thermometer, but this site has convinced me to purchase one. I ordered it and will have it soon. I will experiment with the temperatures that I pull them out of the oven. The first time around, Ill probably pull them at 160. But will look at all of your suggestions to see what you do.
5. With about a half hour to go, I fire up the grill to get it warm.
6. When we are ready to eat, I pull the ribs and put them on the grill.
7. I brush mine with BBQ on both sides and grill them for a few minutes per side. I don't go too long on the grill. This is just to sear in the flavor and finish it up.
8. Serve and enjoy.
If you don't want to fire up the grill, you can drain the water and take the foil off the top and crank the oven to 400 and bake in the sauce as well for about 10 minutes. Ill do that sometimes in the winter instead of getting the gas ready and all of that. They turn out almost as good, but I like the extra flavor from the grill.
I usually eat them with some veggies or just the ribs. I love to watch people's face when the taste them for the first time. They are just expecting ribs. Not Dinger ribs.
1. Start with a good quality rack of ribs (or two or six) Make sure if they were frozen that they are fully thawed. and get rid of the membrane.
2. My rub is extremely simple and I haven't found a lot of difference by adding many additional seasonings. Add what you like on your meat. However, there are a few spices that I always add no matter what. Not adding these doesn't provide the same results.
- Celery salt( for some reason, it helps)
- pepper ( Just because pepper is the perfect spice. I use it on everything. Its an addiction I think)
- Garlic salt
- Chipotle Chili powder
- If there are any other spices that you like, go ahead and add them. Or use your own rub. To be honest, I think what makes my ribs is the preparation and cooking method. The 4 I listed are the only ones I use all the time. and adjust the amounts on each rack to see if I can tell a difference. The Chili powder is the one I move around the most. Some people (my wife) don't like a really spicy rib, so one rack always gets less of the Chili powder.
3. I always apply the rub one spice at a time and just go down the line of ribs and use the shakers that they come in. I let them sit in the fridge for at least an hour, but have left them overnight in a sealed bag.
4. Here is where I will lose some of you. I know this is a smoking and grilling website, so feel free to ignore me if you want. However, I haven't found a good way to smoke or grill ribs without drying them out so I bake my ribs.
- I take each rack and lay it on a sheet of foil which is about 2 1/2 times as long as the rack. I put about a half cup of water in the bottom of the foil and add about a half teaspoon of liquid smoke.
- Wrap each rack loosely in the foil by folding over the foil and crimping around the three edges. You could also use two sheets, but I just use one long sheet and fold it over. I don't let the foil touch the ribs on the top, but I don't know if that matters.
- put each rack on a baking sheet ( wrap them on the baking sheet so the ribs don't tear the foil when you pick up the ribs.
- bake them at 175 - 210 depending on how long you have. I usually try to leave 4 hours so that I can bake them at 175.
- I haven't really ever used a thermometer, but this site has convinced me to purchase one. I ordered it and will have it soon. I will experiment with the temperatures that I pull them out of the oven. The first time around, Ill probably pull them at 160. But will look at all of your suggestions to see what you do.
5. With about a half hour to go, I fire up the grill to get it warm.
6. When we are ready to eat, I pull the ribs and put them on the grill.
7. I brush mine with BBQ on both sides and grill them for a few minutes per side. I don't go too long on the grill. This is just to sear in the flavor and finish it up.
8. Serve and enjoy.
If you don't want to fire up the grill, you can drain the water and take the foil off the top and crank the oven to 400 and bake in the sauce as well for about 10 minutes. Ill do that sometimes in the winter instead of getting the gas ready and all of that. They turn out almost as good, but I like the extra flavor from the grill.
I usually eat them with some veggies or just the ribs. I love to watch people's face when the taste them for the first time. They are just expecting ribs. Not Dinger ribs.
Comment