Father's day Rib cook-off help

[TheMightyQuinn]

Having a baby back rib cook off with a couple of neighbors this Sunday. Since one of the competitors is a scUM fan, I was hoping to get some recipes and tips to smoking rib from BP.

 

[iambrutus]

the key is to rub your meat the night before

 

[Apache]

Do you have a smoker?

If not you can get one at Lowes for under $200.

If not use a gas grill. If you use a gas grill only keep the burner(s) going on one side. Meat goes on the non-hot side.

If a smoker start the one side with charcoal and wood. Place soaked wood chips or small wood pieces in the burner side.

Get a great rack of fresh ribs from a butcher or check the butcher at the meat department at your local.

Get a great rub (spices for barbeque slow cooking) (Check market or Food Network to make your own.

Rub the ribs the night before and place them in a meat safe container in the fridge.

Preheat the smoker or the gas grill on low so that it is a constant temp around 225 degrees.

Soak some hickory and mesquite wood chips for about 30 minutes.

Place wood chips in foil on top of the burner side of the grill.

Put a can of beer in a foil tray on the grill next to the ribs.

Place ribs on the grill. Check the temp often on the external guage on the grill. Dont open the grill before it is time.

Slow cook in a gas grill or a smoker grill for about 6 hours.

Serve as is or with a great barbecue sauce on the side (Sweet Baby Ray's is good-but your taste buds should guide)

 

[FCollinsBuckeye]

Having a baby back rib cook off with a couple of neighbors this Sunday. Since one of the competitors is a scUM fan, I was hoping to get some recipes and tips to smoking rib from BP.

Shit in his grill.

 

[sepia5]

Here is the rub I put on my ribs the night before. I've been really happy with it. You've got to use indirect heat with that rub though, because it has a fair amount of brown sugar in it, which will burn easily if exposed to a flame. I usually serve a bit of Montgomery Inn BBQ sauce on the side.

 

[ulukinatme]

Having a baby back rib cook off with a couple of neighbors this Sunday. Since one of the competitors is a scUM fan, I was hoping to get some recipes and tips to smoking rib from BP.

Just go pickup several slabs from the New Riegel Cafe, there will be no contest :p

 

[Gatorubet]

Quincy Jones' Thriller Ribs

• 2 teaspoons Spike seasoning (or your own rub mix recipe like I use)
• 1/2 teaspoon freshly ground black pepper
• 5 racks baby back ribs (about 5 pounds)
• 6 cloves garlic , minced
• 2 large jalapeno peppers , minced
• 2 large onions , halved and thinly sliced
• 2 green bell peppers , thinly sliced
• 2 red bell peppers , thinly sliced
• 2 yellow bell peppers , thinly sliced

Directions:

In a cup, combine Spike and Accent seasonings and black pepper. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalapeo peppers and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.

Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400.

Before placing the ribs in the oven, reduce the temperature to 300. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad.

Recommended ingredients: Spike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt. It can be found in most major grocery stores with spices or salt.

I won my church BBQ contest with this entry, but using a low heat charcoal grill with wet hickory wood added instead of an oven. Bitch to keep a constant temp, but the results are fantastic

 

[WolverineMike]

Don't bother smoking. The key is getting it to fall off the bone. Cook it in beer in the oven on 210 degrees for 7 hours. Slap it on the grill on foil with whatever sauce you want. After that, you'll have the tenderest and juiciest ribs there. Make sure you use foil though, or all the meat will fall off and into your grill. Guaranteed that tender. 12 years as a chef, take my word for it.

 

[TheMightyQuinn]

Thanks for all the advice, I'll let you know how it turns out.

 

[buckeyebri]

Don't bother smoking. The key is getting it to fall off the bone. Cook it in beer in the oven on 210 degrees for 7 hours. Slap it on the grill on foil with whatever sauce you want. After that, you'll have the tenderest and juiciest ribs there. Make sure you use foil though, or all the meat will fall off and into your grill. Guaranteed that tender. 12 years as a chef, take my word for it.

Great stuff Mike! Mucho Gracias....any suggestions on how do a Brisket?

 

[reagdog]

Don't bother smoking. The key is getting it to fall off the bone. Cook it in beer in the oven on 210 degrees for 7 hours. Slap it on the grill on foil with whatever sauce you want. After that, you'll have the tenderest and juiciest ribs there. Make sure you use foil though, or all the meat will fall off and into your grill. Guaranteed that tender. 12 years as a chef, take my word for it.

Cooking them in the oven for 7 hours will make the ribs taste good and fall off the bone, but you will have no smokey flavor, which is part of what makes ribs taste so damn good. Liquid smoke doesn't count by the way.

If you want some bomb-ass ribs, listen carefully:

1.) Cut the slab of ribs in half so you can marinate them in a smaller dish or bag. An entire slab is usually too big to put in a bag or container to marinate

2.) Go into your fridge and pantry and pull out the following:

A1 or some steak sauce (about 3oz)
Worcestire sauce (3 tablespoons)
Soy sauce (1 tablespoon)
Teriyaki sauce (3 tablespoons)
Mustard (good squirt)
Italian dressing (half bottle)
Honey (3-4 tablespoons)
Balsamic vinegar (3-4 tablespoons)
Extra virgin olive oil (5 tablespoons)
BBQ sauce (any kind and about 1/2 to entire bottle)
Garlic (cloves or powder and quite a few shakes)
Salt (few shakes, but not too much because other ingredients are salty)
Pepper (quite a few shakes)
Red pepper (quite a few shakes)

All portions are approximate

Mix it all together in a bowl

Put your halved ribs in big glass casserole dish meat side down. Make sure you pulled that film off the bone side of the ribs. Don't stack the ribs and you can usually get a rack and a half per casserole dish. So if you are doing 3 racks, you will probably need 2 casserole dishes and more marinade that I gave you the recipe for above.

Pour the marinade on top of the ribs and don't get the casserole dish more than half full of liquid - that's very important - don't fill the casserole dish more than halfway full of marinade!!!

Cover with foil and refrigerate overnight.

Put your casserole dish in the oven at 325 degrees and cook for 3 hours.

Be careful when you pull it out because the fat in the ribs wll have rendered off and the casserole dish will now be full to the rim with liquid. That's why you only fill the casserole dish half way or the dish will overflow with liquid.

Hopefully you have your charcoal grill hot at this point and can move your ribs to the grill. Use tongs for the transfer to the grill so the ribs don't fall apart. Put the ribs on the cold side of the grill. At this point, they are already cooked and you just want to smoke them and get the smokey flavor. Keep all the juice in the casserole dish for the BBQ sauce.

Add your wood chips to the charcoal and let it smoke. You will have to replinish your wood chips every 30 minutes or so to keep the smoke going. If you don't see any smoke coming out of the grill, add more chips. You can get apple wood, hickory, mesquite, whatever wood you want at most stores. I like hickory or apple.

Let the ribs smoke for 3 hours and you don't have to do anything else.

About an hour and a half before the ribs are done, put all that casserole liquid into a pot and bring it to a boil. The fat in the liquid will rise to the top. Get a spoon and remove the fat boiling up. Keep boiling it until the water in the juice evaporates and the liquid becomes thicker. You will probably have to boil it for about 30 minutes at least to get the thicker volume. Once you have boiled it down and gotten rid of the fat and the consistency is more like runny BBQ sauce, add about 3/4 to a full cup of brown sugar and turn the burner off. You don't want to burn the brown sugar. Some people might need more brown sugar, but just keep tasting it until you like it. The brown sugar will help thicken it a little as well. If it's still too runny, you didn't boil it long enough and you will have to add some corn starch to thicken it. Mix the cornstarch with some water and then pour it into the juice. Don't just throw cornstarch into your boiling goodness.

Now your BBQ sauce is ready and you can put it on your ribs while they are still on the grill. Just put the BBQ sauce on the top of the ribs and let it smoke for about 15 minutes. The BBQ sauce will stick to the ribs and then you can flip the ribs and put BBQ sauce on the other side. Let it smoke for about 15 more minutes and take the ribs off and eat them.

Now that's some bomb ass ribs.

 

[scott91575]

People here have to remember is these are baby back ribs. 6 or 7 hours is a little bit long for baby back ribs.

Look up 2-2-1 rib recipes on the internet (3-2-1 for regular ribs). After that there is a lot of personal preference in taste. Note: This is for smoking.

You also have to be careful about "fall off the bone." I don't know how technical this competition will get, but fall off the bone is not desired. The best is meat that stays on the bone but cleanly separates from the bone when eaten. I also think this is a better texture than fall off the bone. Of course it's a lot more difficult to get to that point vs. fall off the bone.

Finally, some here have mentioned beer. I personally like apple juice for a sweeter flavor. To each their own.

 

[reagdog]

People here have to remember is these are baby back ribs. 6 or 7 hours is a little bit long for baby back ribs.

Look up 2-2-1 rib recipes on the internet (3-2-1 for regular ribs). After that there is a lot of personal preference in taste. Note: This is for smoking.

You also have to be careful about "fall off the bone." I don't know how technical this competition will get, but fall off the bone is not desired. The best is meat that stays on the bone but cleanly separates from the bone when eaten. I also think this is a better texture than fall off the bone. Of course it's a lot more difficult to get to that point vs. fall off the bone.

Finally, some here have mentioned beer. I personally like apple juice for a sweeter flavor. To each their own.

I agree you don't want them to fall off the bone because that defeats the purpose of picking up the rib bone and eating the meat off it. Mushy ribs arent' the way to go.

If you cook the ribs in the oven for more than 3 hours in the marinade, the meat will start to fall off the bone and that's not good.

I've got a big ass grill (3'x3'), so when I smoke them for 3 hours, the ribs are hardly getting any heat, but lots of smoke. You could only smoke them for an hour or two, but I like the 3 hour mark because it gives thiem more smokey flavor and gives me more time to drink beer.

I will have to look up those recipe's you talked about and see what they are all about.

 

[reagdog]

I just read the 3-2-1 or 2-2-1 method and it is very simple. I'll have to try it just to see how the final product tastes.

I'll have to figure out a new recipe for home made BBQ sauce since this method doesn't use a marinade and I can't gather the meat juice when the ribs cook strictly on the grill.

 

[buckeyebri]

When I did Mike's recipe I used a loin rib, which is much meatier. The meat did not actually fall of the bone but was extremely tender and very tasty.