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Post by Deleted on Apr 9, 2013 12:47:20 GMT -5
...and I pity the fool that touch MY ribs.
I'm go get me some Costco babybacks, some Stubbs BBQ spice rub and some Sweet Baby Ray's original BBQ sauce. OOOO- WEEEE y'all. That there's good eatin' sho 'nuff!!
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Post by nitronole on Apr 9, 2013 16:27:30 GMT -5
...and I pity the fool that touch MY ribs. I'm go get me some Costco babybacks, some Stubbs BBQ spice rub and some Sweet Baby Ray's original BBQ sauce. OOOO- WEEEE y'all. That there's good eatin' sho 'nuff!!
I then hand run "Butch's Smack your Libs" seasoning on both sides and marinate overnight.
I then place ribs on grill with side smoker box(indirect heat at @ 220 degrees). I use water soaked peach tree wood chips and put new chips and charcoal every 30 minutes or so. I also spray a combination of apple and grape juice on the ribs every 30 minutes.
After 3 hours of low and slow cooking, I wrap the ribs individually in alum. foil and pour the apple/grape juice on back side and place ribs meat side down to keep juice on top.
After another 1 hour in alum. foil, I remove the foil and I place ribs directly on heat basting both sides with a mixture of BBQ sauce and honey for another 30 minutes or so......... DAMN GOOD EATING RIGHT THERE!!!+ |
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Post by Deleted on Apr 10, 2013 10:40:30 GMT -5
...and I pity the fool that touch MY ribs. I'm go get me some Costco babybacks, some Stubbs BBQ spice rub and some Sweet Baby Ray's original BBQ sauce. OOOO- WEEEE y'all. That there's good eatin' sho 'nuff!! Little Freudian slip there?  |
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Post by cyberobb99 on Apr 10, 2013 10:48:02 GMT -5
That thin membrane is called the "fell". You should remove it for back ribs, but on spare ribs only remove it if you plan on cutting up the ribs into smaller sections. With their higher fat content and greater weight the fell is needed to keep the ribs together when you cook them whole or in large pieces. I know that a lot of rib aficionados out there insist that the ribs MUST be cooked whole and with the fell on, but that membrane is virtually impermeable to the smoke, flavorings and spices you apply to it, so the only flavor the meat on the other side gains is minimal. If you remove the fell on spareribs and cook them in 2 or 3 rib saddles then the meat underneath the fell will absorb more of everything. With baby backs you may need to cut your rib racks in half to keep them intact.
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Post by Deleted on Apr 10, 2013 10:54:12 GMT -5
I fell into some racks before that were simply delicious. |
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Post by Coaltrain on Apr 17, 2013 15:22:28 GMT -5
I fell into some racks before that were simply delicious. You fell? Got any pictures? |
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Post by gatr55555 on Apr 17, 2013 19:46:05 GMT -5
I fell into some racks before that were simply delicious. You fell? Got any pictures? Yeah. No pics it didnt happen. ;D |
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Post by Deleted on Apr 17, 2013 22:06:35 GMT -5
You fell? Got any pictures? Yeah. No pics it didnt happen. ;D  |
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Post by Coaltrain on Apr 18, 2013 16:01:02 GMT -5
Yeah. No pics it didnt happen. ;D Did you share this with LoQ and Tone? |
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Post by Coaltrain on Apr 18, 2013 16:02:59 GMT -5
On a more serious note, I bought some beef ribs today, (currently in the freezer next to the fresh rabbit I skinned and gutted yesterday) and I was wondering if anyone has any good recipe secrets.
Btw, don't tell Flotus, but I'm tanning the rabbit hides too.
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Post by cyberobb99 on Apr 18, 2013 22:29:29 GMT -5
On a more serious note, I bought some beef ribs today, (currently in the freezer next to the fresh rabbit I skinned and gutted yesterday) and I was wondering if anyone has any good recipe secrets. Btw, don't tell Flotus, but I'm tanning the rabbit hides too. I would need some clarification first. Beef back ribs? Rib roast? Short Ribs? and how were they cut? All these things matter..... |
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Post by Coaltrain on Apr 19, 2013 7:22:16 GMT -5
On a more serious note, I bought some beef ribs today, (currently in the freezer next to the fresh rabbit I skinned and gutted yesterday) and I was wondering if anyone has any good recipe secrets. Btw, don't tell Flotus, but I'm tanning the rabbit hides too. I would need some clarification first. Beef back ribs? Rib roast? Short Ribs? and how were they cut? All these things matter..... They are 2 racks of 7 of beef back ribs. |
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Post by Deleted on Apr 19, 2013 11:30:38 GMT -5
I would need some clarification first. Beef back ribs? Rib roast? Short Ribs? and how were they cut? All these things matter..... They are 2 racks of 7 of beef back ribs. Boil them first to get all the yukky poo-poo out (you'll see it floatin around ) and then finish them low and slow in the oven with twangy vinager sauce  |
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