Ribs

[LiddyRules]

Anyone have recommendation for ribs and barbecue sauce? I don't have a grill so oven would be better. But if you have grill recipes I'm sure others would enjoy.

[ChimneyFish]

Damn.

What I did yesterday requires both.

2 3/4 hours in the oven at 275, then coat the ribs with sauce and put them on the grill for about 20 mins, turning them 4 times.

Actually just had some and they turned out fantastic.

I guess you could probably cook them longer in the oven(maybe even at a higher temp), but I got this from my uncle over the weekend, so I tried it.

[Chino Kapone]

Head Country BBQ sauce. Its comes from my hometown of Ponca City, Oklahoma. Its pretty available all over the country. It is a fantastic sauce.

Just seeing the word "ribs" makes me drool. There is this place in town called Hermans that makes some of the best ribs I have ever had teh pleasure of eating..... I want to go get some tonight now... mmmm....

[THE FEZ MAN]

low and slow, turn them often, i dont like BBQ sauce but i do like a nice dry rub. ironicly one of those "set it and forget it" rotissery's from RONCO works great for ribs.

[blakesnake00]

Baby back ribs get whole racks,cover with your favorite sauce(i use famous daves) wrap each rack 2 or 3 times with foil and let set in fridge 4 hours to overnight,the longer the better.Place each rack on a baking sheet and bake 3-4 hours at 275 until rib meat starts to pull away from bone.Remove from foil and put more sauce on ribs .You can serve them now,but I like to put them on a hot grill to get the sauce to carmelize a bit if you like that.Super simple and everybody tells me there the best.Let me know how they come out.Blake

[Flea_Man]

Famous Daves

or

http://gourmetmagic.com/Merchant2/graphics/00000001/DR_BBQue.jpg

[grail]

I like regular rack ribs, not baby's.

Remove silverskin. Place on sheet pan covered in Al foil big enough to wrap. Rub. (see rub thread). Wrap up leaving 1 end open as a pour spout. Add 1/2 cup of white wine, 1 TSb. rice wine vinegar, 1 Tsb. lemon juice. Close and refridge overnight.

Preheat oven to 225oF. Add 1/2 tsp. of liquid hickory smoke to pouch. Close. Place in oven for 3 hours or so. Check at 2 hour mark by opening pouch and check if the meat has started to pull back from the bone, if it has your done, if not close the pouch, walk away. Remember take your time. Don't look at the oven for about an hour or so. Go drink beer.

Remove. Rest.

Dig in. Sauce on the side. Not smothered.

My favorite off-the-shelf sauce is Chicken 'n' Ribs. http://www.carriagehousebrands.com/chickennribs.html but since I can't get that sauce here without ordering it online or when I go back home. I go with Famous Daves. (good sauce but don't like the resturant)

[Chino Kapone]

MMMmmmmmmmMMMmmmmmmMMmmm.... this thread is my fav now... making me really really hungry.... I want some damn ribs!!!!!

[TreeFortRichard]

I like to use the grill and or the crock pot...For crock pot, babybacks, I cut the rack into 2 or 3 rib pieces...Then i rub them w/ a rub, and then put them in the crock pot and fill it with water so all the ribs are covered. Heat on low for 2hrs...Pour out all the water...don't drink it no matter how good it smells...
Cover the ribs in your bbq sauce of choice. I like Bulls Eye hot and spicey, but i haven't been able to find it lately. I add my own stuff to the sauce and then coat the ribs with the sauce. Then i cover it and heat it on low for 4 hrs. THe low heat w/ the rib sauce carmelizes on the ribs and chars them just a tad and they are SOOOOO good. You don't have to have gallons of sauce oin there, as it spreads. Also, i would reccomend a disposable liner as charred sauce is hard to remove


For grilling, I rub the 1/2 rack (I get 3 full racks. about 8lbs, at BJ's for $20) and place a large piece of aluminum foil on a baking sheet, spray it with a non stick spray, and then lay the ribs meaty side down and wrap it all up tight as a sealed foil pouch. Put it on the top rack of the grill on low heat for like 2-3 hours. Open the pouch and remove the ribs carefull b/c there will be a shitload of rendered grease and fat in the pouch. Place the ribs on the middle rack or top rack for 10 min ea side...Meat up first..then after 10 min put the meat side down and then coat the back side with bbq sauce...10 min, put the meat side up and coat with bbq sauce..10 min later it is all carmelized and beautiful

[tysonpunchinguterus]

I hard boil the ribs for about 20 minutes, then put them in the oven at 350 degrees for another 30 minutes or so. I don't put the sauce on until they've been in the oven for 10 minutes or so. I usually use Famous Dave's sauce. If I wasn't in an apartment, I'd probably grill them but I don't know how well they'll turn out if I try them on my indoor grill so I'll probably stick to using the oven for them.

[FAZ8218]

I like Open Pit BBQ sauce.

[thelord68]

Marinate them in for a few hours or overnight in either beer (Guiness works good) or Coke. If you don't want to wait that long, boil them.

Then I dry rub them and cook low and slow - 250 for a few hours covered at first to bring the temperature up, then uncovered to create the bark.

If I haven't marinated them first, I will sometimes baste them with Coke to keep them moist and the sugar helps form the crust.

[Gladys kravitz]

My rub is made up of brown sugar, pepper, cumin, pappricka, cayenne pepper, old bay(I use it for just about anything) and oregano. Rub it into the meat and I either let it set overnight or for a couple of hours. Most of the time I use my propane smoker and add hickory/apple woodchips along with some charcoal for the flavors. I also use my Brinkman grill with indirect cooking, but with the propane smoker I am able to keep the temp at a steady 160 degrees. I smoke the ribs uncovered for about 3-4 hours. During this time I have a basting mixture of apple juice/cider, apple vinegar and some BBQ sauce. I baste the ribs every half hour. After the 3rd-4th hour I take the ribs out of the smoker and either put on BBQ sauce on them or leave them dry/without. I wrap them up in foil(a couple of layers to keep the juices in and from leaking all over the smoker) and cook them for another 2 hours.

[GoCamels]

http://www.bonesuckin.com/ (NO not MEATSPIN!!!)

Perfect recipie Chimney. I too bake them, coating with:

http://store.bonesuckin.com/shopimages/products/normal/BSSeas_250.jpg

...then grill them for flavor with apple or hickory wood chips for smoke...then:

http://www.bonesuckin.com/product_shots/bss_7-22-05_sm_2.jpg

This sauce is rather thin, kinda like the vinegar-based sauces we use for barbecue here in NC (AKA: pulled pork). They also have a HOT and both flavors in a thick style.

[LZMF1]

get whatever type of ribs you like. put them in a dutch oven or something big enough to accomodate the rack of ribs. put in enough water or beer to cover the ribs and put them in the oven for 2 hours at 275. take them out and coat with whatever kind of sauce you like and slap them bad boys on the grill.

ENJOY!