BBQ rib recipes-need help please..

Gifisher

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...

rock_fish

Don't boil.

Flash will be along to show you the way

Popeye

order them

Flash

Did he say BOIL :willynilly

http://bbq.about.com/od/rib1/ss/aa051909a.htm

ZimmerNole

Flash wrote: »

Did he say BOIL :willynilly

http://bbq.about.com/od/rib1/ss/aa051909a.htm

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.

haydenfox!#$

I do not boil 95% of the time. If I do it's something like this (skip to about the 18:00 mark)

https://www.youtube.com/watch?v=tE6pyR2Tl5U

treemanjohn

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

haydenfox!#$

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 Haid

Recipe? For ribs? Maybe you better just buy them at Sonnys.

reel stamas

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 ???

FibberMckee

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.

stc1993

: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!#$

reel stamas wrote: »

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 stamas

haydenfox!#$ wrote: »

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...

haydenfox!#$

reel stamas wrote: »

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 stamas

haydenfox!#$ wrote: »

Chicken was ok, mainly because I like sauce. Stopped eating there in college.

It's all OK - IF you like SAUCE... LOL

MadScientist

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 Out

The main secret and primary knowledge is to do slow and low.

morrow

Sacreligious as I may sound, a slow cooker or dutch oven, flawless every time.

Larry Mac

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 Head

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.

Fish Haid

Put ribs in crock pot. Add ranch dressing and au-jus powder. Cook and eat.

yak_angler

any of y'all boiling or crock potting ribs aught be hung

no one but yankees and women do that

ZimmerNole

haydenfox!#$ wrote: »

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

rock_fish

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!#$

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.

morrow

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.

Quailhunter

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.

Polar

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!

SouthFloridaAngler

Fish Haid wrote: »

Put ribs in crock pot. Add ranch dressing and au-jus powder. Cook and eat.

This. You will not be disappointed.

wizfisher

Anyone that is wrapping the ribs in foil first is really just boiling/half-steaming them in their own juices.