djtidebuck
Hang on Sloopy
It's Memorial Day, another opportunity to cook ribs. I know some of you are bound to have some secrets that you have obtained through the years, it's time to share.:)
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- Thread starter djtidebuck
- Start date
I make a spice rub and bake the ribs tightly packed in foil for 3-4 hours at 250. Add Barbecue sauce (homemade) and bake at 275 for one more hour. Then I take the ribs out on the grill and char them up at a very high temperature.
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I have several barbecue sauces I have tried out - this is one of my favorites:
(sorry I don't have all the exact amounts, I just add to taste)
1 cup of orange marmalade preserves
1 cup of tomato sauce
red wine vinegar (I guess a couple tablespoons)
cayenne pepper
Chili powder
cumin
minced garlic (a spoonfull)
Heat the sauce up over a stove until it boils (stir it a lot!) on medium heat.
Yea, it's a little different than the norm, but damn it's good!
(sorry I don't have all the exact amounts, I just add to taste)
1 cup of orange marmalade preserves
1 cup of tomato sauce
red wine vinegar (I guess a couple tablespoons)
cayenne pepper
Chili powder
cumin
minced garlic (a spoonfull)
Heat the sauce up over a stove until it boils (stir it a lot!) on medium heat.
Yea, it's a little different than the norm, but damn it's good!
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StooGrimson
He drives around, all over the town...
Almost always in the smoker. Good ribs are worth working and waiting a few hours for. On rare occasions I'll grill them, but that's only if I'm cooking for myself or the quality of the meat is average. Steven Reichlen has a new book out just about ribs and it's pretty damned good. We tried his spicey apple rib recipe over the weekend and it blew away anything I've had before.
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BrutuStrength
It's time to bring it!
This is what I did yesterday for 7+ pounds (3 slabs) of baby back ribs:
Place the ribs in a container and pour orange juice on them (they don't need to be submerged or anything like that) and let them soak for 30 - 45 minutes in the refrigerator. This will add some sweetness to the ribs and make them a little juicier.
Place them on cookie sheets and apply a sweet rub. I used one from a store (Sam's Club?) that was a Saint Louis style and that had a decent list of ingredients including brown sugar. Preheat the oven to 250 degrees, cover the ribs with foil and bake for 60 minutes.
Take them out, turn them over, and sprinkle the rub on the other side. Cover again with foil and bake for another 45 minutes. Do this process again for a total cooking time of about 2.5 hours.
Remove from oven and let stand for 15 - 30 minutes. Then place in a fridge for 2 - 3 hours. Fire up the grill (fairly high heat to start) and place the ribs meaty side down, then reduce the heat to a fairly low setting. Turn occassionally for the next 20 - 30 minutes to avoid burning or over cooking any of the sides.
Then place the ribs meaty side up and apply a BBQ sauce (I used one called "Sweet Baby Ray's"). grill the ribs for another 15 - 25 minutes, flipping them and adding sauce every so often. Should get 2 or 3 coats on both sides of the ribs before pulling them from the grill.
These were the best ribs I've cooked to date. Very juicy with an excellent flavor.
Place the ribs in a container and pour orange juice on them (they don't need to be submerged or anything like that) and let them soak for 30 - 45 minutes in the refrigerator. This will add some sweetness to the ribs and make them a little juicier.
Place them on cookie sheets and apply a sweet rub. I used one from a store (Sam's Club?) that was a Saint Louis style and that had a decent list of ingredients including brown sugar. Preheat the oven to 250 degrees, cover the ribs with foil and bake for 60 minutes.
Take them out, turn them over, and sprinkle the rub on the other side. Cover again with foil and bake for another 45 minutes. Do this process again for a total cooking time of about 2.5 hours.
Remove from oven and let stand for 15 - 30 minutes. Then place in a fridge for 2 - 3 hours. Fire up the grill (fairly high heat to start) and place the ribs meaty side down, then reduce the heat to a fairly low setting. Turn occassionally for the next 20 - 30 minutes to avoid burning or over cooking any of the sides.
Then place the ribs meaty side up and apply a BBQ sauce (I used one called "Sweet Baby Ray's"). grill the ribs for another 15 - 25 minutes, flipping them and adding sauce every so often. Should get 2 or 3 coats on both sides of the ribs before pulling them from the grill.
These were the best ribs I've cooked to date. Very juicy with an excellent flavor.
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Well, I'm finally getting around to cooking some ribs using BrutuStrength's recipe ( and knapplc's dry rub recipe from another thread). They're slowing cooking in the oven now and my mouth is already watering. Early dinner may be mandatory tonight 
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Great success! I should've taken a picture of my almost four-year-old gnawing on some ribs covered in BBQ sauce. I guess I'll have another opportunity soon enough, these babies are going on my regular rotation :) thanks for the recipes, guys.
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WolverineMike
Head Coach
low and slow is the key. After a decade in the restaurant industry, the best method I've used is simply rubbing the ribs with salt and pepper. Putting them in a casserole dish and covering them in beer. Cover with aluminum foil and bake for about 6 hours in the oven at 220 degrees.
Now that I'm not in the industry anymore, I don't make my own bbq sauce because it's just to time consuming and I don't have all the ingredients at hand. But for the money, Sweet Baby Ray's is the best out there IMO.
Now that I'm not in the industry anymore, I don't make my own bbq sauce because it's just to time consuming and I don't have all the ingredients at hand. But for the money, Sweet Baby Ray's is the best out there IMO.
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