Ribs disaster...

[NikkorTheMonk]

There was a thread a while back about someone who made the ultimate brick smoker and it had some great tips and hints, but I couldnt find it and gave up and posting in the food section.

Last night I sent the fiencee out for ribs. She brought back 6lbs. about two full racks. Placed them on the cutting board, a little salt, a little pepper. Placed them on grill, for 1 1/2 hours, rubbed on some Sweet Baby Rays, cooked for another 1 hour, more sauce added. cooked another 1/2 hour. 3 hours total on the grill at low heat. I only used half of the double burner, left side, and placed the meat on the right side. The ribs came out fully cooked but just rock fucking hard. They wern't burnt. Looked perfect, but chewing on a old pair of Timberland soles would have been easier. I kknow my first time at ribs wasn't gonna be perfect, but these turned out to be just wrong. Help me Baggers, I need the knowledge! Ribs are not for amatures, where did I go wrong?

[Myhairygrundle]

Ribs are best cooked very slowly with indirect heat. It's a real trial and error with ribs. Taking off the membrane is very important. Also keeping the temp between 250-300 is good.

Start with this

http://www.weber.com/Recipes/Recipe.aspx?rid=96

It will get better.....

[SatansCheerledr]

you need to put a water pan under the meat to keep the air moist. buy a book on smoking/bbq, it's not that hard once you get the basics down, hell it was invented by spooks, how hard could it be?

[Three Hole Puncher]

There was a thread a while back about someone who made the ultimate brick smoker and it had some great tips and hints, but I couldnt find it and gave up and posting in the food section.

Last night I sent the fiencee out for ribs. She brought back 6lbs. about two full racks. Placed them on the cutting board, a little salt, a little pepper. Placed them on grill, for 1 1/2 hours, rubbed on some Sweet Baby Rays, cooked for another 1 hour, more sauce added. cooked another 1/2 hour. 3 hours total on the grill at low heat. I only used half of the double burner, left side, and placed the meat on the right side. The ribs came out fully cooked but just rock fucking hard. They wern't burnt. Looked perfect, but chewing on a old pair of Timberland soles would have been easier. I kknow my first time at ribs wasn't gonna be perfect, but these turned out to be just wrong. Help me Baggers, I need the knowledge! Ribs are not for amatures, where did I go wrong? I did the same thing the first time I tried to slow cook some ribs on my Weber...

I had like twenty hungry people ready to eat some ribs and all I had to offer were petrified pig planks... the bones were more tender than the meat on them. Epic fail.

I later found out that I had completely dessicated the meat... reason: temp too high for too long.

I have a three burner Weber grill, and I now use just the back burner, and I elevate the ribs forward and upward in a grilling basket, and I also do the pan of water trick. Make sure your temp. is below 300... 250 range is best.

A good trick is to throw some smoker wood chips in the water pan... two reasons... 1. When you see smoke, you know the water is getting low... and 2. Smokey = yummy.

Good luck, my young paduan learner.

[Sevenyars]

You can either boil them in viniger before you grill them . or you can put them in a pan adn broil them in the oven, This cooks them in their own fat and really makes them moist. Then you can either keep them in the oven or move them into the grill where you add your sauce.

[unklewilly]

I do mine in the oven. Have your meat guy at any grocery store cut the membranes off for you...they do this for no charge mind you. I take the packs of beef ribs from the racks and have them cut them up and season them for me. I then cover them in sauce and foil and bake for 3 hours at about 250. The meat just falls right off the bone.

[THE FEZ MAN]

tin foil

[Dopie Opie]

Never made ribs...gonna try this summer....I also heard that you should boil them first.

[SatansCheerledr]

Never ever boil ribs, ever!

[THE FEZ MAN]

Never ever boil ribs, ever!

x2

i would say that you had a couple of fuck ups your heat was way way too high 200deg max also like i said earlier, tin foil. you have to keep the grease and moisture in the ribs if you boil them you will cook out all the goodness. i also think that you let them cook way too long. i cook ribs for an hour and a half tops then wrap them in foil and let them sit for about half an hour

[Myhairygrundle]

hell it was invented by spooks, how hard could it be?


That got a good chuckle...

Slow moving people=slow cooking food.

[THE FEZ MAN]

i missed that lol

[roche]

x2

i would say that you had a couple of fuck ups your heat was way way too high 200deg max also like i said earlier, tin foil. you have to keep the grease and moisture in the ribs if you boil them you will cook out all the goodness. i also think that you let them cook way too long. i cook ribs for an hour and a half tops then wrap them in foil and let them sit for about half an hour

Fez Man is right. It is all about the slow heat and the foil.

[blakesnake00]

http://wackbag.com/showthread.php?t=89892&highlight=ribs try these recipes especially mine ! It kicks ass garrrrrr un teeeeed !

[buffcomic]

Never ever boil ribs, ever!

Exactly....roast slowly at 225 for about 3 hours or better yet 200 for 5 hours....use a spice rub...keep them elevated in the roaster...crinkle up some foil and lay them on top of that....after the oven throw them on the grill till they start to brown....baste with any BBQ sauce for only 5 min....let em rest 5 min a serve...fucking fool proof....oh and when in the oven make sure they are covered to keep them moist

[Glenn Dandy]

There was a thread a while back about someone who made the ultimate brick smoker and it had some great tips and hints, but I couldnt find it and gave up and posting in the food section.

Last night I sent the fiencee out for ribs. She brought back 6lbs. about two full racks. Placed them on the cutting board, a little salt, a little pepper. Placed them on grill, for 1 1/2 hours, rubbed on some Sweet Baby Rays, cooked for another 1 hour, more sauce added. cooked another 1/2 hour. 3 hours total on the grill at low heat. I only used half of the double burner, left side, and placed the meat on the right side. The ribs came out fully cooked but just rock fucking hard. They wern't burnt. Looked perfect, but chewing on a old pair of Timberland soles would have been easier. I kknow my first time at ribs wasn't gonna be perfect, but these turned out to be just wrong. Help me Baggers, I need the knowledge! Ribs are not for amatures, where did I go wrong?

I believe it was " WACK MY BAG" or "WMB" that built the brick cooker... try searching his threads but that was like a year ago.

[Sinn Fein]

Yes, WMB built the smoker in his backyard. Here's the thread in question.

http://wackbag.com/showthread.php?t=51257

[Hudson]

I was always taught to cook em over slow heat....with a pan of water underneath...Best I ever made was on a friend's suggestion with a pan of steeped tea under it.

[NikkorTheMonk]

Thanks Sinn. For some reason I thought there was more to that brick smoker thread with recicpies, etc...

Thanks to the rest of ya for the help. I had the left burner as low as it would get and the right burner totally off, but being a smalller style grill it probably didn't matter how low the heat got it was just gonna trap it and overheat no matter what. I'l; give it a shot again in a few weeks and post the results.

[Reaper G]

I do mine in the oven. Have your meat guy at any grocery store cut the membranes off for you...they do this for no charge mind you. I take the packs of beef ribs from the racks and have them cut them up and season them for me. I then cover them in sauce and foil and bake for 3 hours at about 250. The meat just falls right off the bone.

I make mine in the oven too. Five hours at 260 degrees for a full rack of spareribs, cover with a mop sauce at the beginning and three hours in and cover with foil (I also drain the pan at the three hour mark). Nice, tender, juicy, and not dried out.

[Baby Evil]

I do not care for the wet methods...I am strictly Memphis! Dry Rubs are the key!!!

[buffcomic]

I have a dry rub for ya.....

[Sinn Fein]

I have a dry rub for ya.....

tdbt-sx5MDc

[ianbobo]

i add some onions and lemons to the water

[HummerTuesdays]

I'm pretty sure this was the topic on last night's Good Eats. While Alton did his ribs in the oven, I do concur with the slow, low, heat method as well as keeping the ribs wet. He braised his: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11125,00.html

[roche]

Gave the ribs a shot yesterday.

I had 2 racks of beef ribs. I used Stubbs BBQ rub and black pepper to prepare them and then I wrapped up each rack in some heavy duty foil.

I got the grill going using charcoal and got it up to about 275 to 300 and put the ribs on the other side of the grill. I spun them a few times but never flipped them. After about 5 hours I took them off and those were some amazing ribs. The meat fell right off of the bone and you could cut the ribs off of the rack using a plastic knife.

I had been drinking though so I forgot to take pictures of the end result. ::hammer:

[THE FEZ MAN]

i love beef ribs but to get good ones i have to go to the ghetto

[Three Hole Puncher]

i love beef ribs but to get good ones i have to go to the ghetto

Oh yeah...

Like I always say... You want good BBQ? Listen close, and go in the direction of the gunfire.

[Turtle]

Ribs, tin foil, 175-180 temp, prep the ribs, dry rub,two apples. Cut the apple up and place em under the ribs, the water from the apple will keep the meet damp ( and we all like our meat damp) and will give a nice flavor. Cook for about two hrs, if you can move a center bone with your fingers DING ribs are done.

[ginaf20697]

Trying a recipe from this month's Cuisine at Home magazine today. Will report back later :)

[Myhairygrundle]

Made some baby back ribs last week.

Dry rub and wrap in heavy duty foil. Let sit overnight.

Bake wrapped in foil in a roasting pan at 275 for about 2.5 or 3 hours. Then unwrap, brush both sides with sauce (if you like) and finish on the grill about 3 minutes per side.

Pretty darn good.

These were baby back, so larger spare ribs might take a little longer.

[ginaf20697]

Ribs came out pretty good. A little spicy so I'll probably use a little less paper but a good base to work from.

[SatansCheerledr]

If you really like BBQ you should seriously think about getting an electric smoker. I have used both electric and hardwood smokers and the difference is so tiny all the work and hassle of the hardwood is not worth it. If you are not cooking with smoke you really are not BBQing, your baking or grilling. The electric smokers self regulate heat, all's you have to do is throw in some smoking chips every few hours and it does the rest. Beef ribs in the smoker for about six hours is heaven. Soft as butter with an amazing crusty/smokey concentrated beef flavour.