RIBS!

[illinoiscyclone]

How do yall cook your ribs?

Where were the best ribs youve ever had?

Personally, I am a huge fan of any type of smoked meat. I prefer my ribs boiled, Rubbed with a dry rub, and cooked in a cold smoker.

It irks me when people from back home will eat a slab of ribs with just some BBQ sauce slathered on and proclaim them "amazing."

I have had tennessee style barbeque, but never texas style. Trey Baysinger claims ive gotta have some because it is way better. Being from DFW, im sure hes a tad biased.


Has anyone here ever boiled ribs in pepsi? I have heard about this, but have yet to try it. it sounds ok.

 

[CycloneErik]

Bump--This thread sounds very fun and appetizing!

 

[CycloneYoda]

I have never gotten ribs down to perfection. Some people have the gift, others do not.

Jimmy Jack's rib shack is pretty good here in Iowa City, and I do enjoy Ribfest in Davenport every summer.

 

[Al_4_State]

How do yall cook your ribs?

Where were the best ribs youve ever had?

Personally, I am a huge fan of any type of smoked meat. I prefer my ribs boiled, Rubbed with a dry rub, and cooked in a cold smoker.

It irks me when people from back home will eat a slab of ribs with just some BBQ sauce slathered on and proclaim them "amazing."

I have had tennessee style barbeque, but never texas style. Trey Baysinger claims ive gotta have some because it is way better. Being from DFW, im sure hes a tad biased.


Has anyone here ever boiled ribs in pepsi? I have heard about this, but have yet to try it. it sounds ok.

Texas barbecue is good, but waaaaaaay overrated. On the way to Waco this fall we ate at what many people told us was the best bbq joint in Ft. Worth, and while it was good, I could think of at least 3 places in Central Iowa that are better...

 

[CycloneYoda]

Doesn't every state or region claim to be the best?:biglaugh:

 

[pulse]

I've tried a few different ways, but I can't seem to get it down. I've lost patience with it. I think a lot depends on the cuts that you get. They also take up so much room in the smoker that the ratio of meat:space isn't worth it when you have 20+ people to feed at a BBQ.

 

[Al_4_State]

Doesn't every state or region claim to be the best?:biglaugh:

I've never been to the Southeast, but I would assume barbecue is better there than here. Of course, I assumed the barbecue in Texas would be better, and it wasn't...

 

[GoCy]

In my opinion, the only way to cook ribs is smoked low and slow at 240 degF. In case anyone is interested, here is a link to one of the best rib FAQ's I have found (a better description than I have seen in any book).

Barbecuebible.com :: View topic - Barbecued Rib FAQ

 

[intrepid27]

I don't have any great advice ot cook them. But if your eatin gout I'd suggest TX Roadhouse. They are great every time.

 

[erikbj]

Two ways for me (depending if it winter or summer).

Winter - put dry rub on, wrap in foil and bake in oven at 180 degrees over night. Let ribs cool down and then I grill. I do apply a wet bbq sauce which I buy from Al & Irenes BBQ. For those in CR, they know what I am talking about - best sauce I have ever had.

Summer - again dry rub, then smoke with apple wood chips. Then grill to get an crust formed on the outside then again use the Al and Irenes sauce.

 

[cyhiphopp]

The best ribs I have ever had were from Jack Stack in KC. I have never had ribs that tender and juicy. Dang, it's 8 am and I am hungry for ribs.

 

[Wallruss64]

I have done ribs two different ways and liked them both ways. If you are looking for fall off the bone tender ribs put them in a crock pot with coke or pepsi and your favorite BBQ sauce (famous daves mmmm). You will have to be careful taking them out because they will fall apart if you look at them the wrong way. But my favorite way to do it is on a charcoal grill using indirect heat with almost all of the vents closed to make it cook slower. I put a tray of apple cider underneath the ribs and I've found that it keeps it moist and gives it just a hint of sweetness. For the meat I have a homemade recipe for rub and I boil the ribs for about 1/2 an hour before I grill. I apply the rub right before I start grilling them. This will give you ribs that still stick to the bone but are very tender if you grill them slow enough.

 

[flander1649]

You have to cook them on a smoker low and slow to get the best taste and tenderness. About a four hour cooking process (Sorry I am going to brag a little) My friends and I have been doing BBQ competitions in the KC area for the last three years now and our ribs are always our best turn in. Last year our ribs got 16th at the royal out of 500 teams. I cooked ribs for the Kent St. game last year Pollard tried them and said they are the best ribs he had ever had. Here is a pic of some of our ribs.

 

[usedcarguy]

225 degrees for 4 hours or so on an electric moist smoker using a dry rub.

Baste them w/your favorite sauce, and place them on the griill (set on high) for 10 minutes or so - long enough to carmelize the sauce. Head Country is my favorite.

Some people put the sauce for the entire time in the smoker, but burning BBQ sauce makes it bitter.

Sometimes I get lazy, though and don't finish them on the grill.

Cookshack makes a great electric smoker.

 

[CO4Cy]

Dang I am so hungry now.

 

[Bobber]

Famous Dave still has some of my favorite. I've eaten them in Kansas City, and Fort Worth and both were good too.

Haven't perfected them here at home yet. I may try the grill here and then coke and BBQ sauce idea that someone mentioned.

 

[cybsball20]

I made some pretty decent ribs for a tailgate last year if I say so myself... Dry rub and slow cooked on the grill with some charcoal around the outside with wood chips in the middle... also used a rib rack to keep them standing up. A key is to let them warm up to room temp before you put them on the grill or in the smoker...

 

[CoachBob]

OK Two methods all involve same prep. Depends on if you have a smoker or not.
Meat Prep : Pull off the membrane on the back of the ribs. Rub them with whatever rub you like. A simple one is tones cajun seasoning and Brown sugar and ground mustard and garlic salt. Let sit in Fridge all night. (Rub is mostly sugar - I would say 3 cups and 1/2 little can of the spices)

Smoker --- Smoke for 4 hours at about 200. Take out and Place them in a foil pan and cover with your favorite sauce. Cover pan with tin foil and then put back in smoker for 2 hours. Take out and put on regular bbq grill for 10 minutes a side with low or indirect heat. Cover with sauce and give another 5 per side.

NO Smoker Method ---
Use indirect very low heat for about 1 hour rib side down. (200 degrees)
Place in foil pan with about an 1 inch of Apple juice in the bottom (stand ribs on side). Cover and put back on grill for an hour and a half or so on low heat. (200-250) We want to steam with the apple juice. Take out of pan and sauce, another hour on low indirect heat on the grill rib side down. Sauce and flip for last 10.

Takes practice but this works real well.

 

[jbell71464]

My take on "ultimate ribs"
First the ribs. I prefer spare ribs or at least St Louis cuts. Baby backs are pretty but dont have the meat and fat to be great BBQ. Next the smoker. The best smokers have the firebox next to the smoking chamber so it is a cooler smoke. If you have an upright smoker, put ice in the drip tray. I like hickory, cherry and oak for smoking. Stay away from mesquite as it can be bitter.
Use a good spice rub. All kinds of options here, but as someone posted earlier, dont use sauce as it will burn and be bitter. I do like to baste with sause for about the last 30 minutes or so to form a nice crust. Smoke the ribs low and slow. I like to go 6-7 hours. Then just a quick finish on the grill. The meat will not fall off the bone but will be still be tender. One last tip, fill up the smoker with chickens, roasts, whatever you have room for. Empty space in your smoker is wasted space. As long as there is a gap for the smoke to get through, all is well. Some additional cuts good in the smoker:
Pork Shoulder, Beef Short Ribs, Whole Chickens, Cornish Hens, Pork Chops, Turkey Breast.
Also, Tomatoes, Onions, Garlic, Peppers all smoke very very well

 

[iowast8fan]

babyback ribs in a crockpot with dr. pepper, ketchup, salt, pepper, cayenne, worsteschire, soy, liquid smoke, grushed garlic, other stuff ad hoc....always turnes out great for me and my son. My wife doesn't eat ribs, so more for me. Good anytime of the year, and meat falls off the bone.