Slow and Low Pork Ribs Question
Hi Eaters,
Had my 'foodie' brother and his family over for dinner on the weekend and did some pork ribs. I gave it a generous dry rub on Saturday, and then put them over indirect heat on the grill (about 200degrees) for just over three hours on Sunday afternoon. Finished with a homemade 'memphis style' bbq sauce. They were tender and delicious.
My bro claim that he'd never heard of that application; he was wary when they were cooking that they'd be cardboard dry even at that low heat. He only ever stands ribs on their side in the oven in a pool of beer and some spices, w/a dry rub on, cooks low and slow there for a few hours before finishing on the grill. I can't really understand the benefit to this method. Anyone with practical experience?
Does the beer/liquid really penetrate a standing rack of ribs? It's not as though the method braises them? Or does it? I've had his ribs, they're also quite good, I'm just curious as to whether that method has some really distinct benefits.
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8 Comments:
..."foodie" bro never heard of low and slow? Something does not equate.
derosa at 11:11AM on 09/08/09
He's heard of low and slow, and practices it, just in the oven and for cuts he'll do thing entirely on the grill low and slow. My question is really about standing the ribs up in some liquid and whether it does add something extra.
I put foodie in scare quotes because I know how it riles up some of the eaters on this site.
BananaMonkey at 11:23AM on 09/08/09
it adds a steaming effect...moisture...for baby back ribs, it is probably not necessary. For brisket, for example, I'll smoke for several hours, the wrap in foil with some liquid and put back on the smoker...depends on the cut. The oven will work just fine, but you miss out on the smoke and fire...as with most methods there will be supporter and naysayers. I do ribs on the big green egg with a dome temp of about 200. Just a rub. I prefer mine dry, rather than with sauce.
derosa at 11:41AM on 09/08/09
Put a pan of apple cider vinegar under the ribs. The steam keeps them moist. I don't remember the scientific reason for the vinegar -- it breaks down "something" in the meat to make it tender -- help, someone?
You can also spritz them with apple cider vinegar if you are worried about them becoming dry. I personally wouldn't put them directly in the liquid. I'd be afraid I'd taste the liquid more than the rib meat. That's one of the reasons I won't use beer at all, because I hate the taste. I've had ribs cooked that way, and the beer flavor was overpowering.
The only reason we stand them on the side is so we can fit more on the grill! Don't know if there's a scientific reason for that, either.
Editmom at 11:46AM on 09/08/09
Just a different way to cook them. I do them in the oven all the time, 300 degrees for 3 hours wrapped tight in foil with a dry rub, then finish them on the grill. It's just easier and more consistent if you don't have a grill with good temperature control. Just like life, as long as it's good in the end, we all have our own way of getting there.
smokey07 at 11:54AM on 09/08/09
My mom introduced me to "low and slow" in the oven, smeared with a ton of chopped garlic and salt, add 1 cup water to pan, cover and bake 4 hours at 225. (I usually crank the oven to 400, then when I put in the ribs, I lower it to 225.)
We had these YESTERDAY. I was in Costco and saw baby backs ($$$$$$) and full sized ribs ($$). I made an executive decision and grabbed the full sized ribs. Did the L&S in the oven and BF finished them on the grill for me for smokiness and to add a nice prickly pear BBQ sauce we bought in Arizona. O. M. G. The sauce was just the perfect balance of sweet and spicy and the ribs were falling off the bone good.
During her first season, Sandra Lee ("Shamdra") BOILED ribs for four hours before grilling them. The only thing she accomplished was to boil all the flavor out of them, toss the "pork stock" down the sink and grill off some very tender, flavorless ribs. The oven method seals in moisture (the pan is covered) and only 1 cup of water is added to the pan at the outset of cooking.
I don't miss tough grilled-only ribs which I ate all through my childhood. A little planning goes a long way.
therealchiffonade at 12:55PM on 09/08/09
@chiff--your post made me laugh. A few months ago the b/f and I went to dinner at his father's house. His father's wife (ye best not dare call her his step mother) made ribs in much the same way. Boiled...in a 50% vinegar and 50% water solution "to cut the fat out" for three hours.
THey were grey, and I don't know how they remained attached to the bone from the time they were removed from the pot to placed on the plate. As soon as my fork (yup, they didn't use their hands) touched the meat, it sort of deflated, like any internal structure had just given up the will to go on. I don't like tough ribs, but you should be able to bite the meat without grey pulp sort of disintegrating into your mouth.
To top it off, she made her 'special secret bbq sauce' to pour on the ribs. I'm no palate savant, but I know ketchup with an onion diced into it when I see it. To add insult to injury, she poured the 'sauce' on top straight from the fridge. COLD.
No wonder the b/f's Dad is so trim.
BananaMonkey at 1:02PM on 09/08/09
I love ribs! Thus the name 'Ribster'. Pork, beef, baby backs, ST. Louis style, Chinese....any way they can be cut and cooked.
Best way to cook is slow smoked - second best way is charcoal grilled - third best way is grilled on a propane grill.
With the right rub and combination of patience and persistence they should come out good.
The one way to ruin them - BOIL THEM! It's a waste of a good rib. If you're concerned about your weight and cholesterol then don't eat them. But don't boil them thinking you'll render all the fat out. ewwwwww
Ribster at 8:17PM on 09/08/09