Barbecue ribs
I am going to barbecue ribs this holiday weekend. I have an assortment of recipes, but maybe there's a great one I don't have. How do you barbecue ribs? What kind of ribs do you use?
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8 Comments:
Well, there's barbecue, and then there is grilling.
If you are actually going to "barbecue" them, that means you need to cook them low and slow, and use hardwood smoke to flavor the meat. 225 to 250 is the highest temperature you should use, you will need to closely monitor the meat, and they will need to cook for about five to six hours depending on how much fat is in them. You'll want to soak some wood chips like mesquite or apple or cherry and place them directly on the coals in order to produce smoke. Use a little bit at a time over 2 hour intervals. Don't do the barbecue sauce basting until the last 10 minutes of grilling, otherwise it will incinerate and turn acrid and bitter.
The above are guidelines for using grills to barbecue ribs. Optimally, you should be using something like a Weber Smokey Mountain for specific barbecue smoking, because they are designed to cook at lower temperatures. You can use gas or charcoal grils but you MUST use a thermometer to monitor the temperature and you have to use indirect heat (use one burner on at low/medium heat and move the rib rack away from the burner)
If you have a gas grill (optimal for cooking at consistent temperature) you can put the soaked wood chips in a disposable aluminum pan on top of the burners itself and close the lid. A rib rack is useful for keeping the heat indirect.
http://offthebroiler.wordpress.com/2006/07/03/nice-weather-weber-iii/
Another thing you want to do with the ribs is heavily rub them with a seasoning rub the night before, put them in a plastic bag and let them absorb the flavor in the fridge.
jperlow at 1:11PM on 05/25/07
In a nutshell: Slow and low.
-- Coat ribs with a spice & brown sugar dry rub & refrigerate overnight
-- Slow-roast in a 300-325 oven with 1 cup sauce per rack + 1 to 1 1/2 beers, seal pan with foil. (ANY beer -- or, if you're a beer snob, with sweet sauce, try a bitter dark like Guinness; smoky/spicy sauce, try a lighter beer)
--After 3-4 hours, set ribs aside (keep warm) and boil/reduce your pan sauce/beer for about 30 mins until thick
-- Throw ribs on a hot grill to finish off, brush with your delightful sauce and you're good to go. Timing is up to you -- the more carmalized you like your sauce, leave on longer, but only a few minutes is necessary.
If you like "fall off the bone" ribs, you can't go wrong with this technique. We make it a LOT and it just keeps getting better & better. So versatile.
sheldel at 2:33PM on 05/25/07
I like a St. Louis cut and start by removing the thin membrane on the back of the rack. Then I heavily shake them with a rub (usually use the recipe for magic dust in Peace, Love, and Barbecue). I let them sit in the fridge over night and take them out right before I start to get then fire going. I use charcoal along with 2 chunks of oak and 2-3 chunks of apple wood. Once the smoker hits 225, I put the ribs in and just watch the temp to keep it at 225 for about 5 hours. If I'm using a sauce, I'll sauce them once 30 min before their done, then again about 5-10 min before they come off.
Joshua Bousel at 3:59PM on 05/25/07
Some less fussy instructions, and a quicker recipe:
The night before, boil racks for 2 - 3 minutes, cool and then dry rub -- I generally go for a non-sweet (my Texas roots I guess) rub with a base of chili powder, cumin, dried mustard, paprika, etc. Refrigerate.
Day of -- soak wood chips (a sort suggested above, I guess I prefer hickory), start charcoal grill with starter and spread coals on one side of the grill, or light half the burners your gas grill. Deposit wood chips on coals (keep some aside to keep the smoke going). Place ribs directly over the coals/burners at first (for about 5 minutes), and then get them as far away from the heat source as possible and forget about them for a couple of hours.
At this point they should be tested for doneness (at which point they will tear easily if a rib is pulled upon). Wait longer if not done.
Sometimes I pour beer on them as they grill cause beer is generally involved and it always seems like a good idea.
Sauce them right at the end on the grill (for a few minutes, they get sticky and wonderful) or at the table. I prefer Stubb's Original. Eat w/ beer, potato salad (using the hot side of the grill to char some par-boiled potatoes is a nice idea), cole slaw, or whatever suits your fancy.
cmballa at 6:43PM on 05/25/07
Another thing I want to add from my earlier comment, is that during the cooking process, like once a half hour, you want to "mop" the ribs with a vinegar-based sauce using a basting brush. This could be as simple as a cup of vinegar, with some olive oil, butter, lemon and mustard -- just to keep the ribs from drying out.
jperlow at 11:53PM on 05/25/07
I do boneless pork ribs or country ribs I am not playing with skeletal freaking remains. I dry rub them OR teriyaki marinate them and low and slow.
My dry rub has in it mustard powder, brown sugar, paparika (sweet), granulated garlic, ancho chile powder, and kosher salt. Give a dry rub seasoning a try by experimenting BEFORE you use it on the meat
If it tastes good in a pinch it will taste good on your meat.
Avoid over sweet over salt and too hot, the heat develops as it cooks.
JerzeeTomato at 11:56AM on 05/26/07
You asked, I deliver.
http://offthebroiler.wordpress.com/2007/05/26/nice-weather-weber-xi-ribs/
jperlow at 7:49PM on 05/26/07
I also agree with low and slow. 250 for 4 hours. then slather with your fav bbq sauce - grill on high to get the charred and carmelization.
Here's recipe for Baby Back Ribs with Asian Orange Ginger Glaze
Steamy Kitchen at 9:57PM on 05/26/07