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Looking for the perfect ribs recipe

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Posted: #1
Look, I'm a southern boy at heart. I want chew off the bone memphis dry style. I don't have a smoker. I know there are different thoughts on to boil or not boil, etc.
 
Please, help a brother out.
 
Signed,
 
Ribless in the northeast.
 
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Posted: #2
Boil.love to grill anything,it makes the rib tender as sin....
 
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Posted: #3
Sauce...Store Brand.....add  Ketchup,Brown Sugar.Garlic,Mustard,Honey,Red Pepper Flakes and a little beer,and onion...Blend for 15 seconds let stand for 1/2 hr and ready to go...ribs chicken pork chops...Good stuff..
 
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Posted: #4
i have a pretty good one.  wil  post in a couple of hours.
 
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Posted: #5
google.. Steven Raichlen -- he knows ribs

I don't have a smoker or charcoal grill.. they still come out great in oven.
 
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Posted: #6
also.. I usually just like my ribs w/ a dry rub and a little sauce on the side (which I rarely use)
 
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Posted: #7
here is what I do.

sprinkel a rack of ribs with your dry rub of choice.  I typically use Tony Chachare's cajun seasoning.  Cover with  foil (can pour about a cup of dark beer on the ribs if you want) and form a loose soil all around the ribs.

put into a oven (at 250 degrees) for about 3 hours with the bone side down.  After this point they are already cooked and should be REAL tender and easy to come of the bone.

Remove from the oven and transfer to a charcoal grill (already heated).  Brush sauce on each side of the rack of ribs and turn every 3 minutes or so.  You can continue to brush sauce on several times (making sure to continue to flip the rack of ribs throughout.  This step bastes the rib and basically creates the sticky tasty exterior that goes good with ribs and adds lots of flavor.  
 
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Posted: #8
you can do whatever you want for the sauce.  Here is what I do (although the ingredients change somewhat every time I make them).

- One can of guiness, same BBQ sauce, thai chili paste (I like my food spicy), chopped garlic cloves, onion.

Sometimes I also use mustard, honey, hoisen sauce, ketchup etc... (basically you can use any combination of the above ingredients that you choose).

Add ingredients in a sauce pan and simmer for about 10 minutes to blend flavors together.

word hommies
 
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Posted: #9
I just reread the original post.  these obviously are not dry ribs.  I must say that I prefer "wet ribs" to dry ribs.
 
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Posted: #10

Ribs are hard to screw up. 

To get them tender, boiling or baking first (low heat like Mattbrot suggested 200-250) and then finish on the grill for color and some bark.  For the "ultimate" tenderness, I'd brine overnight, boil, and bake, then quick grill but that's a little labor intensive.

Half the time I throw them straight on the cool side of the grill but if was wanting to do it right, I'd most likely brine overnight or at least bake them first.

Also, you probably want to let the rub set for an hour or so in plastic wrap in the fridge before you cook them.  And as far as wet sauce, it carmelizes and changes completely so I typically serve that on the side but do baste the ribs with vinegar and water mix.  A lot of people will throw on the BBQ sauce for just a few minutes and let it carmelize real quickly but that sauce turns to goo if cooks too long.

If the ribs come out burnt which is often, I'll cut them up and let them simmer in a pot of highly diluted sauce.  Basically a bottle of Stubbs with vinegar and water to dilute it so it's real thin and not gooey.

 
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Posted: #11
Gentlemen......... Ribs in a oven  
 
If you dont have a smoker,   just make one out of your grill.   Even a gas grill can be made into a smoker with indirect heat and wood chips.
 
1)  This is the most important.....   You have GOT to remove the silver skin.    These ribs need to smoke 6-8 hrs(depending on weight)   If you dont get the s.skin off it will become hard and chewy.    Flip'em over, take a knife and seperate the skin.  Just grab it with a paper towel and yank it off.....Get it all off.   And any excess fat with your knife.
 
2) Dry rub.   Everybody has their personal fav's, so go with what tastes good to you.   Just have the basics:   Garlic Powder, Onion Powder, Paprika, Salt and Black Pepper.    I make my own blend but those are the basics.     Coat the damn thangs good....  You want the entire rack coated.
 
3)  Grill time.    Temperature is the key.      For the first hour you want them ribs cooking at 275 on INDIRECT heat.   After 1 hour dial down the heat between 200-225.    This is when you take your spray bottle full of apple juice and dark beer and mist them down.   This you will do every 45 mins from here on out.  Cooking time from here should be another  5-7 hours......  Stay slow and low.    
 
4)Basting time!     Now boys DO NOT baste your ribs before this step   Most sauces have sugar in them.   You baste and leave that sugar on there for hours......thats what gets your ribs black and burnt.     With 45mins-1hr remaining baste your ribs.  Baste them heavy with which ever sauce you like.   I make my own, but Stubbs is a really good store bought.   I also like the spicy yellow sauces.   I make a yellow sauce fairly regular.  Wrap them in FOIL....  Now guys you gotta be careful because these ribs are gonna be falling apart.   Seriously falling apart. Place them back on the grill.    
 
5) After 6-8hrs remove ribs in foil from grill.   Allow to rest for 20mins.       Cut off foil and ENJOY.   The meat will fall off the bone!   Tender and juicy.    GUARANTEED!
 
6)  Get hammered and enjoy the praise and looks from the women in attendance!  
 
 
 
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Posted: #12
well played Timber 

If you really want to do it properly and time is not of an issue than that is the way to do it.  no doubt about it.  
 
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Posted: #13
matt 
 
 
Nothin better than ribs, buds and cold beer.    When we grill,
its more of an event.....   Hanging out at the grill, shootin the shit.  Good times!
 
 
 
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Posted: #14
I like to brine in salt water for 24 hours even before I remove the silver skin.
 
The 3-2-1 method is a good rule of thumb for smoking ribs
 
3 hours on the smoker (about 225 degrees)
2 hours wrapped in tin foil on the smoker
1 hour to baste with sauce
 
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Posted: #15
dry rub =
 
brown sugar
cayenne pepper
sea salt
black pepper
oregano
garlic powder
 
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Posted: #16
I use a brine on larger cuts like 4+ pound boston butts and it is a must on whole hog, and any wild game.  If your gonna deep fry a turkey its the only way to go.
 
 
Dj, i wanted to mention, you can get any cheap metal trash can and turn it into a smoker.   Just drill some holes around the base.  It actually works very well.
 
 
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Posted: #17
JWK- you told me a while back but what do you put in your spray squeeze bottle?
 
I think you said you used apple cider and water?
 
Timba- thin yellow sauce is good.  What's your trick to that?  I made some a while back using vinegar and yellow mustard, reduced it down a bit.  Was okay but not stellar.
 
 
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Posted: #18
FS - I use distilled white vinegar, water and dijon mustard
 
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Posted: #19
Shrimp:      GA Yellow:
 
1/2 dijon,  (spicy mustard)
1/2 cup cider vinegar
1 tbsp molasses
1-2 tsp turmeric 
2 tbsp brown sugar
1/4 tsp ground black pepper
2 tsp minced garlic
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp celery salt
1/4 tsp rubbed thyme
1/4 tsp sea salt
1/8 tsp cayenne
1/2 tsp garlic powder
 
Thats ruff estimate amounts.    I dont measure anything, just go by taste, more of this, less of that as i go.    I really love the yellow on beef ribs.
 

 
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Posted: #20
  thanks guys..... looks like you guys use dijon instead of yellow.
 
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Posted: #21
Awesome stuff guys
 
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Posted: #22
These guys are rib pros and if gonna hang out all day and drink beer that is definately the way go to but if it's cold up there and you want a quick fix, can literally just throw them in the oven (covered in foil).  The smoking adds flavor but the oven will make them tender if you cook them over low heat for a few hours.  To get the "mahogany" color, could unwrap them and crank up the broiler on them.
 
The smoke coming off the grill means... BEER IS COLD !!!
 
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Posted: #23
also.. cheat - use some liquid smoke
 
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Posted: #24
Quote Originally Posted by TIMBER9:

matt 
 
 
Nothin better than ribs, buds and cold beer.    When we grill,
its more of an event.....   Hanging out at the grill, shootin the shit.  Good times!
 
 
Right on the Money, and for sure remove the membrane from the under side. Then......
 
 
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Posted: #25
FS- I use a 1/3,1/3,1/3 mixture of beer, water and apple cider vinegar in the spray bottle.  I spray the ribs every 1/2 or so during the first 3 hrs.
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