BBQ rib recipes-need help please..

GifisherGifisher Posts: 67 Greenhorn
The gf and I are planning on baby back ribs and chicken for the Super Bowl this Sunday.
I've never made ribs before, but wanted to give it a try for the big game…

I don't have a smoker, but I do have a Weber gas grill (without a rotisserie) outside. Was planning on boiling the ribs in apple cider vinegar (30 min or 60 min?), salt, pepper, garlic, etc to tenderize them, then grill them over indirect heat for an hour or so, then baste with BBQ sauce until ready. I know the sauce has sugar in it and will burn if they sit too long, so I was going to flip them as needed.

Had a few questions for the experts out there on the forum:

1. Is it bad to boil them? I know the 3-2-1 rule is the standard for ribs, but I thought boiling them might be easier and quicker. If you think it's better to put them in the oven with a rub, etc, then lemme know and for how long?
2. Do I pull off the membrane covering the back side of the ribs before I boil or after?
3. Should I do most of the cooking the day before, then do the basting and grilling on game day?
4. Any rub recipes will be greatly appreciated…

Thanks in advance for any suggestions...
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Replies

  • rock_fishrock_fish Posts: 11,692 AG
    Don't boil.

    Flash will be along to show you the way
  • PopeyePopeye Posts: 14,296 AG
    order them
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    whether it had happened or not.

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  • FlashFlash Posts: 11,175 AG
    [SIGPIC][/SIGPIC]

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  • ZimmerNoleZimmerNole Posts: 9,244 Officer
    Flash wrote: »

    No boiling!

    Check out Smokingmeatforums.com they even have a grilling section

    Here is a good rub that I'm fond of:

    1/2 cup paprika
    1/4 cup kosher salt, finely ground
    1/4 cup sugar
    2 tablespoons mustard powder
    1/4 cup chili powder
    1/4 cup ground cumin
    2 tablespoons ground black pepper
    1/4 cup granulated garlic
    2 tablespoons cayenne

    I up the cayenne a bit, but hey I like the heat.
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  • haydenfox!#$haydenfox!#$ Posts: 2,382 Captain
    I do not boil 95% of the time. If I do it's something like this (skip to about the 18:00 mark)
  • treemanjohntreemanjohn Posts: 3,867 Captain
    Pretty simple. Recipes are for chicks on pintrest

    Rub your ribs, wrap in foil, and cook them in the oven at 225-250. you can finish the up on a grill if you would like

    Rub: Just mix any spices you like in equal parts and you're done
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  • haydenfox!#$haydenfox!#$ Posts: 2,382 Captain
    ZimmerNole wrote: »
    No boiling!

    Check out Smokingmeatforums.com they even have a grilling section

    Here is a good rub that I'm fond of:

    1/2 cup paprika
    1/4 cup kosher salt, finely ground
    1/4 cup sugar
    2 tablespoons mustard powder
    1/4 cup chili powder
    1/4 cup ground cumin
    2 tablespoons ground black pepper
    1/4 cup granulated garlic
    2 tablespoons cayenne

    I up the cayenne a bit, but hey I like the heat.

    You're not supposed to give away Jeff's secret rub :wink
  • Fish HaidFish Haid Posts: 8,417 Admiral
    Recipe? For ribs? Maybe you better just buy them at Sonnys.
    23895.gif
  • reel stamasreel stamas Posts: 6,153 Admiral
    Fish Haid wrote: »
    Recipe? For ribs? Maybe you better just buy them at Sonnys.

    Does anyone else think Sonny's Ribs taste like they were cooked in a pressure cooker ???
    There should be NO Commercial Fishing for any fish species considered 'Over-fished' , 'Undergoing Overfishing' or Subject to Recreational Seasons, Limits, or Closures... Game Fish Status IS the Answer !!!
  • FibberMckeeFibberMckee Posts: 12,837 AG
    Do Not Boil "baby back ribs" - especially not "in apple cider vinegar" for half hour or more!
    Gifisher wrote: »
    I don't have a smoker, but I do have a Weber gas grill (without a rotisserie) outside. Was planning on boiling the ribs in apple cider vinegar (30 min or 60 min?)

    I don't want to "baste them with BBQ sauce" while cooking either. Don't really care for 'sticky' ribs that were basted repeatedly. Especially generously swabbed ribs that are glazed/candied. Been a dry Rib Rub & slow smoke convert for years. Want to taste the meat & avoid the empty calories. Use Weber kettle, lump charcoal & various wood chips, like Hickory, Pecan, or Apple, banked to side - takes 4 hours indirect for regular slab. Rib Rub is EZ.

    Also like various BBQ sauces, but served at table, for those eating ribs to pick & apply.
  • stc1993stc1993 Albany, GA Carrabelle, FLPosts: 6,125 Admiral
    :Agree w/ fish haid it's a whole lot easier.

    Me & my boss went to a bbque joint last week for lunch. I ordered the lunch plate ribs they were so dry, hard & tough I couldn't eat them. This was suposse to be a good place, my 1st. & last time eating there. They did bring me some fresh cooked ones but they weren't much better. I do like good ribs though "Cooked Right"
  • haydenfox!#$haydenfox!#$ Posts: 2,382 Captain
    Does anyone else think Sonny's Ribs taste like they were cooked in a pressure cooker ???

    Yes, and essentially they are or were. I worked there in high school and everything was grilled and then steamed. And I mean really steamed, not wrapped for tenderizing. The drill was more for color, then they would throw the meats in one of those industrial pans, cover it in saran wrap and put em' in the oven.
  • reel stamasreel stamas Posts: 6,153 Admiral
    Yes, and essentially they are or were. I worked there in high school and everything was grilled and then steamed. And I mean really steamed, not wrapped for tenderizing. The drill was more for color, then they would throw the meats in one of those industrial pans, cover it in saran wrap and put em' in the oven.
    I always wondered why everything was so bland that you had to drown it in sauce to eat it... I haven't eaten there in years...
    There should be NO Commercial Fishing for any fish species considered 'Over-fished' , 'Undergoing Overfishing' or Subject to Recreational Seasons, Limits, or Closures... Game Fish Status IS the Answer !!!
  • haydenfox!#$haydenfox!#$ Posts: 2,382 Captain
    I always wondered why everything was so bland that you had to drown it in sauce to eat it... I haven't eaten there in years...

    Chicken was ok, mainly because I like sauce. Stopped eating there in college.
  • reel stamasreel stamas Posts: 6,153 Admiral
    Chicken was ok, mainly because I like sauce. Stopped eating there in college.

    It's all OK - IF you like SAUCE... LOL
    There should be NO Commercial Fishing for any fish species considered 'Over-fished' , 'Undergoing Overfishing' or Subject to Recreational Seasons, Limits, or Closures... Game Fish Status IS the Answer !!!
  • MadScientistMadScientist Posts: 3,402 Officer
    I have a simple technique that produces great baby-back and chicken. Start by braising the meat in a 50:50 mixture of ponzu sauce and flavored rice vinegar (roasted garlic or pepper). It only takes enough liquid to cover the the bottom of a the pan about 1/4 inch or less. I cook on 225 for 2-3 hours for chicken or 4-5 for ribs (Flip the meat half-way, don't let the pan go dry, cover with foil or drop temp if it starts to brown). Then the meat is cooked, tender, moist and up to temp. You can salt and pepper or coat with sauce and finish on the grill in a few minutes. Perfect every time.

    Basically what Treeman said
  • Baits OutBaits Out Posts: 12,331 AG
    The main secret and primary knowledge is to do slow and low.

    A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 
  • morrowmorrow Posts: 553 Officer
    Sacreligious as I may sound, a slow cooker or dutch oven, flawless every time.
    '"This country will not be a permanently good place for any of us to live in unless we make it a reasonably good place for all of us to live in. "
    — Theodore Roosevelt
  • Larry MacLarry Mac Posts: 5,465 Admiral
    After applying the rub, cook for about 3-4 hours at 235-250 degrees indirect heat
    Dr pepper bar b que sauce.
    Last 30 minutes.
  • Machine HeadMachine Head Posts: 2,634 Officer
    Grill ribs on high until browned 10-15 min.
    Basically seals the exterior keeps in flavor and moisture.
    Put them in a cheap disposal aluminum pan.
    Pour some beer and season with salt pepper and paprika.
    Cover with lid and slow cook in oven at 225-250 for 3 hrs.
    Pull them out wrap in foil and fridge overnight.
    Next day warm them up on grill with or without sauce.
    Key is cook down fat but keep meat fall off the bone tender.
    "There is nothing, absolutely nothing, half so much worth doing as simply messing about in boats." - Kenneth Grahame
  • Fish HaidFish Haid Posts: 8,417 Admiral
    Put ribs in crock pot. Add ranch dressing and au-jus powder. Cook and eat.
    23895.gif
  • yak_angleryak_angler Posts: 2,584 Captain
    any of y'all boiling or crock potting ribs aught be hung

    no one but yankees and women do that
    5607_aa5e_zps24435aae.gif
  • ZimmerNoleZimmerNole Posts: 9,244 Officer
    You're not supposed to give away Jeff's secret rub :wink

    I never have, nor will purchase his secret rub.

    I found this online a year ago and have used it to the T "magic dust"

    http://bbq.about.com/od/rubrecipes/r/bl50617d.htm

    Night before:

    Remove membrane, cover with yellow mustard, cover with rub. Wrap with saran wrap and into the fridge.

    Day of:

    More rub, set smoker to 225, smoke at 225 for 3 hours-bone down, remove ribs from smoker, wrap in foil, add 1:1 apple juice and good beer bones UP for 2 hours, remove from foil and back into smoker for final hour. Baste with sauce during last 15 minutes, 3 times every 5 minutes.

    3-2-1
    Heroes On the Water
    South Florida Chapter Coordinator
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    FSU Alumni GO NOLES!!! >>
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  • rock_fishrock_fish Posts: 11,692 AG
    yak_angler wrote: »
    any of y'all boiling or crock potting ribs aught be hung

    no one but yankees and women do that
    Swing and a miss
  • haydenfox!#$haydenfox!#$ Posts: 2,382 Captain
    ZimmerNole wrote: »
    I never have, nor will purchase his secret rub.

    I found this online a year ago and have used it to the T "magic dust"

    http://bbq.about.com/od/rubrecipes/r/bl50617d.htm

    Night before:

    Remove membrane, cover with yellow mustard, cover with rub. Wrap with saran wrap and into the fridge.

    Day of:

    More rub, set smoker to 225, smoke at 225 for 3 hours-bone down, remove ribs from smoker, wrap in foil, add 1:1 apple juice and good beer bones UP for 2 hours, remove from foil and back into smoker for final hour. Baste with sauce during last 15 minutes, 3 times every 5 minutes.

    3-2-1

    Yeah, it's the same minus the powdered mustard. One of the forum members on SMF sent it and hs sauce recipe to me. I thought it was pretty standard.
  • morrowmorrow Posts: 553 Officer
    I see a crock pot just a modern version of a dutch-oven, I don't think one could be more traditional than cast iron cooking.
    '"This country will not be a permanently good place for any of us to live in unless we make it a reasonably good place for all of us to live in. "
    — Theodore Roosevelt
  • QuailhunterQuailhunter Posts: 173 Deckhand
    I like to steam mine if not smoking them. I use a rib rack with a pan under them, add water to the pan and then wrap the whole thing in tin foil. I put my rub on them before putting them in the rack. I usually steam them for an hour or so and then take them out and grill for a few minutes each side. They come out great this way.
  • PolarPolar Lake WorthPosts: 22,423 AG
    http://www.instructables.com/id/Oven-Cooked-Ribs-with-Dry-Rub/
    Heres the one I do that comes out phenominal, but yet get called a woman for baking them. FU TOOTY!
  • SouthFloridaAnglerSouthFloridaAngler Posts: 3,164 Captain
    Fish Haid wrote: »
    Put ribs in crock pot. Add ranch dressing and au-jus powder. Cook and eat.

    This. You will not be disappointed.
  • wizfisherwizfisher Posts: 2,387 Officer
    Anyone that is wrapping the ribs in foil first is really just boiling/half-steaming them in their own juices.
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