Let`s talk ribs

House of Wax

House of Wax

Active member
Fixin to throw a couple of racks on the grill this afternoon. Let`s hear everyone`s tips/tricks/process. Got a secret rub or sauce? What`s your prep steps?
 
I just drive to some of the best bbq places in the country (which happen to be about 20 mins from my house)
Kreutz Market, Blacks, Smittys

I guess its the structural functionalist in me, but I believe in task specialization
 
Remember to remove the membrane (if it`s there)
Dry Rub
Soak`em in apple cider & lemon juice for a while before hitting the grill. Spritz with apple cider while cooking
BBQ sauce (if you want it) last 15 minutes of cooking, maybe 5 min if moving from indirect to direct
M
 
oh, you`ll need lots of beer too

since you`re in IL- I recommend Goose Island :) (a tour is on my bucket list)
 
I gotta find the recipe for the rub I`ve been using.....ran out and forgot to write it down.


I`ve had really good success throwing them on the grill with a pan of water directly underneath the ribs @300 for about 3 hours. At the end of the 3 hours I remove the pan of water, crank the heat up, and grill/slather with bbq sauce rotating each side for a few minutes to get that awesome bbq crust on the outside.
 
My ribs...

if you can the night before, if you can`t, a hour before is fine.
Trim, coat with mustard... any is fine, this helps tenderize and make your dry rub stick.
Dry rub... of your choice... but your base can be salt pepper and garlic powder.
Smoke for 4-6 hours at around 212 degrees.... Use lump charcoal.
 
Saturday + Meat = `Merican


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The best ribs I`ve done so far consisted of an off the shelf rub and my own sauce to keep on it for moisture. I keep the temp around 250 for about 3-4 hours using lump charcoal and pecan chips. They aren`t "fall off the bone" but have great flavor to them.

I pretty much toss this all in a sauce pan, so I honestly don`t have any measurements.

Small can of tomato paste
Water
White vinegar
Apple cider vinegar
Mustard
Garlic (minced and powder)
Seasoned salt
Paprika
Onion powder

I know there`s more, but typically I start rummaging through the spice cabinet for anything that looks like it would be of help, that and depends on how may beers in so far, lol. If I had exact measurements I`d list it, I`m not secretive like some people. I`d rather share. Beer and rib season is over now for me, onto chili`s, stews, and mixed drinks for the winter...
 
Smoking is another hobby of mine. I remove the membrane them use the 3-2-1 method. I use dry rub after removing membrane then cook at 225. First 3 hours is bone side down for 3 hours, then wrap in foil and add 1/2 cup apple juice and cook for 2 hours, the. Remove foil and cook for 1 hour adding bbq sauce every 15 minutes... Always perfect for me
 
Dry rub three hours at 225-250 1 hour wrapped in foil then the final hour start saucing every 15 minutes.

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I know I may get some flack for this but, boil them before putting them on the grill. I had a sergeant that worked for me in Germany and he parboiled his ribs to get them tender. At first I thought he was crazy, but it works. After grilling/smoking the meat will fall of the bone. Delicious. Give it a shot. Or you could double wrap them in tinfoil and put them in the engine compartment and drive here to see me. Lol
 
Mooser said:
Remember to remove the membrane (if it`s there)
Dry Rub

M
Click to expand...

I used to take off the membrane, but decided that too much fat was being rendered, leaving the ribs drier than I liked. Now I dry rub them with Bolner`s rib seasoning, leave the membrane on, and at the very last before taking them off, turn the ribs with the membrane down and crisp it up. Ribs are moist/tender and if people really must, makes it easier to peel the crispy membrane off.
 
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