Bring on your Best Pork Rib formula! I'll show you mine if you show me yours!

This is a discussion on Bring on your Best Pork Rib formula! I'll show you mine if you show me yours! within the Off Topic & Humor Discussion forums, part of the The Back Porch category; Now, I am very particular to the Crock Pot for Pork Ribs on the side. Now, I will and have been known to cook the ...

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Thread: Bring on your Best Pork Rib formula! I'll show you mine if you show me yours!

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    Bring on your Best Pork Rib formula! I'll show you mine if you show me yours!

    Now, I am very particular to the Crock Pot for Pork Ribs on the side. Now, I will and have been known to cook the entire pig (next to the pool party) with a NC based Vinegar Sauce! Rub formulas are also very welcomed!

    A real man; 1) owns his own Chafing Dishes, and 2) Irons better than his wife (because we do, and can! Semper Fi!)

    Whip out those savory Recipes for your Pork! Don't be shy!

    Oh, and you get 1,000,000,000,000 bonus points if you MAN the grill/smoker/Crock Pot with your side arm! Just in case the Pork attacks you!


    Semper Fi!
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    One of my shooting buddies is a nationally recognized welding teacher who has won countless awards and it seems every time his students make a bbq or smoker. They also make damn fine target with that steel! I have a target, but a smoker is on order,. I am subscribing to this thread!
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    WE LIKE MEAT! (not in the new SCOTUS way)! We LIKE OUR MEAT TASTY! No, not, again, in the SCOTUSnway! LOL
    Last edited by ANGLICO; July 2nd, 2013 at 07:21 PM.
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    Socialism Kills! Time proven, with a very large body count! We are a Constitutional Republic....... not a Democracy, get it correct!

    Don't be mistaken for a Gecko45: http://lonelymachines.org/mall-ninjas/

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    VIP Member Array Harryball's Avatar
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    You are a rookie if you use a crock pot.

    Sauce: molasses, honey, brown sugar, mustard, stone ground mustard, apple cider vinegar...

    Rub: onion salt, garlic salt, smoked paprika, cumin, crushed red pepper, Italian seasoning, salt, fresh cracked pepper corn.

    Smoker: place ribs on smoker at 195 let smoke for three hours until internal temp is at 140. Place in oven steam pot for 1 hour at 225. Pull out let stand for an hour. Heat grill to max temp place ribs on grill to sear. Mop with balsamic vinegar and honey mix. After the sear is complete pull from grill let stand for 10 and serve with sauce. Ribs will be tender with good pull, not a mushy mix of meat and sauce.....
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    Don"t let stupid be your skill set....

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    Member Array OldandInTheWay's Avatar
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    crock pot? that's a violation.
    "In the land of the blind, the one eyed man is king."

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    Distinguished Member Array Jaeger's Avatar
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    My rub is different every time. I just keep tasting it and adding till I think it tastes good. Haryball's use of smoked paprika is a worthy trick that I highly recommend. I buy it by the pound. Also, his use of cumin is a key secret that seems to go largely unnoticed by novice BBQers. There is a season salt that I've only found in Florida Grocery stores (Publix) that has allot of cumin in it, "Badia". If I said I had one secret that Badia Season Salt would be it, and I use it almost everytime. It's the perfect combination of seasonings and I find no point in doing it from scratch. They make also make line of blended seasonings that are simply amazing, and the best store bought products I've tried. Whenever I go to the Gulf coast I buy a year's supply, and I BBQ or at least grill almost every weekend all through the year, compete in several local cook-offs, and KCBI judge a couple of others.

    The local style is a brown 'em, and drown 'em, St. Louis thing that doesn't sound that great, but I've never had a visitor who likes BBQ who didn't rave about it. It's also a local thing to cook pork steaks. It's basically a shoulder cut into steaks rather than pulled, and it is something to try if you've never had it. I don't cook much with wet sauces unless it's requested or it's pork as steaks.

    I like ground ancho chili for heat in rubs, but certainly some Cajun red pepper is almost as good, and SE Asian chili paste is great for wet sauces. For me if the meat is cooked perfectly, and the rub or sauce doesn't overwhelm the pork, it boils down to personal preference, and I don't think I've ever been disappointed by someone's style if they know how to cook. Part of the joy of it is trying something you've never tasted before. I'm not a huge fan of overly sweet, but my wife and kid love it, so often I make ribs and shoulders way too sweet for my taste.

    I started to object till I looked again and saw the wink. Crockpots and roasters are wonderful for low, slow, and dirty cooking.
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    VIP Member Array NONAME762's Avatar
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    Cool

    I was at a Mountain Man Rendezvous out by Cle Elum WA around 22 years ago. In 1991 I think. I was there loosely with some dear friends from north Idaho, a place no one ever heard of. Pa and them had their camp up in the thick of Traders Row. He was/is a Blacksmith. He had his forge up for makin' or fixin' iron. Being my usual anti socialist self (back then, surely not now) I was camped off by myself 'bout 75 yards down from them in plain view of their camp on the edge of a treeline.

    This story is dedicated to Sister

    Someone had put the word out that there was to be a contest of ones campfire culinary skills with Dutch oven. I'd heard of it ...I wasn't gonna enter it. I mean what chance does an old reprobate single codger like me have in a Cookoff where gals with recipes handed down from their mama's and grannies was entered??!?!?! I figured I had a WAY BETTER chance of gettin' hit by lightnin'.

    I'd done up a few of my BBQ beans dish before then and always got high praises from the relatives when bringing same to Christmas or our traditional Summer shindig at Carkeek Park down Seattle way. You know the kin liked your grub when you're packing up to leave and you gather up your pot and lid to find if you were to use a spatula to clean the sides and bottom you wouldn't get a big mouthful, it was that thin. HUA

    Started out just as my supper. But Pa and his bunch was 7 strong. Four adults and 3 eating machines. Sometimes referred to as Teenagers ranging from 13 to 18. I mean every time Pa's ole lady and Bonnie who I had a huge crush for cooked up a mess a grub she went thru a full 10# bag a spuds. I'd been making it in this way cool copper kettle I'd picked up somewhere. It was my favorite cooking implement of the day.

    When I'd been packing my truck for this trip I realized I was (at the time) extremely low on beans and BBQ sauce. OH CRAP I'm thinking. No time for a run to the store. I mean it took me a full day to methodically pack the bed and the cab in my XLT, everything loaded was marked off on my clipboard even down to it's PRECISE LOCATION with circles and arrows just like Officer Obie's case at Arlo's trial in his song ***Alice's Restaurant Massacre***, the full album side.

    Back to the bean and sauce dilemma...so every can of pork n beans and every jar or bottle of BBQ sauce I had on hand(3 or 4 different bottles or jars) went with my *grub box*. It was a prototype I traded for a year or 2 before. The top lid came off. Top inside is 2 compartments. On the left all my spoons-forks-couple sharp knives-spices-tea bobber dealy thing a mabob. Some Earl Grey assorted extra zip lock bags-S/A kitchen matches-small squeeze bottle of dishwashin' soap & scrubber pads and clean wash cloths multi purpose-cocoa and packets of this Killer apple cider I usedta could get. Half a dozen candles in various degrees of near used up and 2 or 3 pieces of pitchwood for those "why the Hell cain't I get this freakin' fire lit off??"
    Damn near as good as a 15M road flare without all that nasty stinky smoke or the mess. 'Sides which it's way mo natural and was always secretly hoping some gal would catch me using some of my tricks and thinkin' Hot Damn I gotta try flirtin' with him and yada yada yada, y'all know what I mean?

    So basically I'd dropped 4 cans of 4 brands of beans and squirts from 4 sauces in the mixture. Double batch onions sliced in big fill your spoon chunks+2 bunches of green onions in there. A can of carrots and my ***secret ingrediant***, Mainly cuz sometimes I'll get a wild hair up my wa-too-sie and I get a real charge out of it...it was either 2 kinda large either yams or sweet 'taters. It's got a skin like a spud and it's really orangey colored inside...'bout the color of a brand new outdoor power cord, the orange ones. Cut in cubes mostly and sized from lil bits to 1/2"-3/4" sized. Topped off with 1/2# Bacon pan fried till it's cooked but floppy juicy not crispy. Mostly I've always really way liked it chewy. Round that out with 'bout a pound or pound and a half of Ham sliced every which way. I'm one of those guys likes a surprise with every mouthful. Must be my *I march to a different drummer* thing. Kinda rebellious. Question Authority, that's me.

    When I figured it was near ready and the spices in it were near perfect and all it needed was sum simmerin' I carefully picked it up and walked up to Ma's main cookfire. Damn she and Bonnie had 6 Dutch ovens set on grills or coals already!! It took some doin' and palavor but I wrestled a cranny in some coals up in some rocks. Checked it for bumpin' and it was rock solid so satisfied it was safe as safe could be I sauntered off to see what malarkey I could get in the middle of.

    Came back 1/2 hour later or so. On my walk there'd been cookfires wrenchin' out delightful smells and aromas of woman cooked food. It's always been my highly thought of opinion that women make the best grub bar none.
    All you ladies in here...don't believe all that crap about the modern woman yada yada yada...most men (JMHRedneckO) they might not own up to this but the ***way into our hearts is home cookin' made by loving hands***.

    So as I walk up to the cookfire I notice my pot is sitting there askew and the lid was crooked. I speed up my stride as I close the distance. Drop down to one knee and pull off the lid.

    The freaking pan is EMPTY!!!!!!!!!!!! Flabbergasted I jump up and start going ballistic on steroids rantin' and ravin' and generally kicking up a serious ruckus!!!!!! So Paw walks up to me. Putting a huge Blacksmith made arm around my neck and pinching that same nerve my Uncle Sid usedta do when he wanted to subdue me, (it was Uncle Sid's favorite way to greet me when I went to their house) he whispers to me if I don't chill out and calm down right that minute he had a hurt locker with my name on it. I chilled. Then Paw got goofy and luvey dovey on me as he turned me about 180 degrees and said "look over yonder to that table...what do you see?" On this long old picnic table was a bunch of Dutch ovens, maybe a dozen or so. So still all luvey dovey on me he says him and Ma and Bonnie had swapped my kettle out for a spare Dutch oven and my beans was in it and up on that table and I was Entry #9. Far out.

    So I go into my 007 posture and amble over admiring the various dishes. Made some small talk with a couple of folks hovering near their entries. Cain't fool me they was guarding their concoctions sure as my name ain't Sean Connery. A crowd began to gather. The judges were about to make their taste tests and the mood got magically quiet. There were 11 entries up there. I was up against nine women and 2 men what had their best killer yummy casserole or stews up there on the chopping block so to speak.
    The tension was so thick you couldn't have cut thru it with a brand new Stihl.

    This was it. For all the marbles. There was just one prize. For First Place. No second place or third place. No runner ups. No honorable mentions. No sir, no ma'am. The judges were in a huddle. All three of them. Finally the top judge who by the way was the President of the Cle Elum Free Trappers AND the Booshway of that particular Rondy was ready to announce their Final Decision. You coulda heard a church mouse sneeze from 100 meters.

    For this years Dutch Oven Cook Off the Winner is Entry #9.

    I was stunned. Flabbergasted. Somehow I managed to get my legs moving as I sauntered through the crowd with this huge booty sized grin from ear to ear. I walked up to the Booshway and handed her my entry ticket. She looked at it. She looked at me. She looked at my ticket again. Sure enuf it was Entry#9. That Beatles song where they're chanting #9, #9,#9 was going thru my head like a loop, #9, #9, #9. I was swooning, head in a fog. ((There's a side story here but it's one of those *I was stupid with stupid people who after I was stupid blabbed it to freakin everbody and burned me to the Blackpowder Community and took me a pooploada reflection and mending my ways reflection and this is ALL I got to say about it but my name was mud at the time*...suffice to say it was a hard lesson learned JUST ONCE. Nuttin like what I'm talkin' 'bout ever was repeated by me.)) So far........

    So with all the graciousness she could muster she said Congratulations >>>insert Rondy Handle Here<<< and she handed me my Prize. Best prize I ever won IN MY LIFE. One of Pawnee's handmade 4" Cooking Trivets. Made extra fancy with his *Makers Mark* of a tiny quarter inch impression of an Arrowhead like when they were knapped from Obsidian long before white men came to this continent and started mucking it all up.

    Seeing as I'm one of those emotional guys who's always worn his heart on his sleeve I've never had this Trivet in a cookfire. It has rested in my Mom's Hope Chest she gave me many years ago when she was about to get remarried after my Dad had died and she just couldn't bare to live alone. She was fixing to live with her new hubby at his place out in The Country so she was giving her prized possessions to those that would keep them in high regard. She had bought this Hope Chest when she was 18 just before she lit out from Brady Texas to meet Mr Right. Mr Right was my Dad. Before my Dad died he asked my 6th grade Sunday School teacher to take care of my Mom and marry her if she was of a mind to. So he was my Step Dad for about 12 years. Al and I had some history but that's another story (as Paul Harvey usedta say). I was fine as could be Mom was hooking up with Al so yada yada...

    So that's my story and I'm stickin' to it. This whole story with all the side stories that add to it is one of my happiest memories of when I was a younger man.
    Like I said at the top... this story is Dedicated to Lil Sister.

    Peace
    NN762
    Last edited by NONAME762; July 2nd, 2013 at 02:39 PM. Reason: 0ops...sorry lil Sister
    Firing a suppressed is on my Bucket List.

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  9. #8
    VIP Member Array Harryball's Avatar
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    Quote Originally Posted by NONAME762 View Post
    I was at a Mountain Man Rendezvous out by Cle Elum WA around 22 years ago. In 1991 I think. I was there loosely with some dear friends from north Idaho, a place no one ever heard of. Pa and them had their camp up in the thick of Traders Row. He was/is a Blacksmith. He had his forge up for makin' or fixin' iron. Being my usual anti socialist self (back then, surely not now) I was camped off by myself 'bout 75 yards down from them in plain view of their camp on the edge of a treeline.

    This story is dedicated to Sister

    Someone had put the word out that there was to be a contest of ones campfire culinary skills with Dutch oven. I'd heard of it ...I wasn't gonna enter it. I mean what chance does an old reprobate single codger like me have in a Cookoff where gals with recipes handed down from their mama's and grannies was entered??!?!?! I figured I had a WAY BETTER chance of gettin' hit by lightnin'.

    I'd done up a few of my BBQ beans dish before then and always got high praises from the relatives when bringing same to Christmas or our traditional Summer shindig at Carkeek Park down Seattle way. You know the kin liked your grub when you're packing up to leave and you gather up your pot and lid to find if you were to use a spatula to clean the sides and bottom you wouldn't get a big mouthful, it was that thin. HUA

    Started out just as my supper. But Pa and his bunch was 7 strong. Four adults and 3 eating machines. Sometimes referred to as Teenagers ranging from 13 to 18. I mean every time Pa's ole lady and Bonnie who I had a huge crush for cooked up a mess a grub she went thru a full 10# bag a spuds. I'd been making it in this way cool copper kettle I'd picked up somewhere. It was my favorite cooking implement of the day.

    When I'd been packing my truck for this trip I realized I was (at the time) extremely low on beans and BBQ sauce. OH CRAP I'm thinking. No time for a run to the store. I mean it took me a full day to methodically pack the bed and the cab in my XLT, everything loaded was marked off on my clipboard even down to it's PRECISE LOCATION with circles and arrows just like Officer Obie's case at Arlo's trial in his song ***Alice's Restaurant Massacre***, the full album side.

    Back to the bean and sauce dilemma...so every can of pork n beans and every jar or bottle of BBQ sauce I had on hand(3 or 4 different bottles or jars) went with my *grub box*. It was a prototype I traded for a year or 2 before. The top lid came off. Top inside is 2 compartments. On the left all my spoons-forks-couple sharp knives-spices-tea bobber dealy thing a mabob. Some Earl Grey assorted extra zip lock bags-S/A kitchen matches-small squeeze bottle of dishwashin' soap & scrubber pads and clean wash cloths multi purpose-cocoa and packets of this Killer apple cider I usedta could get. Half a dozen candles in various degrees of near used up and 2 or 3 pieces of pitchwood for those "why the Hell cain't I get this freakin' fire lit off??"
    Damn near as good as a 15M road flare without all that nasty stinky smoke or the mess. 'Sides which it's way mo natural and was always secretly hoping some gal would catch me using some of my tricks and thinkin' Hot Damn I gotta try flirtin' with him and yada yada yada, y'all know what I mean?

    So basically I'd dropped 4 cans of 4 brands of beans and squirts from 4 sauces in the mixture. Double batch onions sliced in big fill your spoon chunks+2 bunches of green onions in there. A can of carrots and my ***secret ingrediant***, Mainly cuz sometimes I'll get a wild hair up my wa-too-sie and I get a real charge out of it...it was either 2 kinda large either yams or sweet 'taters. It's got a skin like a spud and it's really orangey colored inside...'bout the color of a brand new outdoor power cord, the orange ones. Cut in cubes mostly and sized from lil bits to 1/2"-3/4" sized. Topped off with 1/2# Bacon pan fried till it's cooked but floppy juicy not crispy. Mostly I've always really way liked it chewy. Round that out with 'bout a pound or pound and a half of Ham sliced every which way. I'm one of those guys likes a surprise with every mouthful. Must be my *I march to a different drummer* thing. Kinda rebellious. Question Authority, that's me.

    When I figured it was near ready and the spices in it were near perfect and all it needed was sum simmerin' I carefully picked it up and walked up to Ma's main cookfire. Damn she and Bonnie had 6 Dutch ovens set on grills or coals already!! It took some doin' and palavor but I wrestled a cranny in some coals up in some rocks. Checked it for bumpin' and it was rock solid so satisfied it was safe as safe could be I sauntered off to see what malarkey I could get in the middle of.

    Came back 1/2 hour later or so. On my walk there'd been cookfires wrenchin' out delightful smells and aromas of woman cooked food. It's always been my highly thought of opinion that women make the best grub bar none.
    All you ladies in here...don't believe all that crap about the modern woman yada yada yada...most men (JMHRedneckO) they might not own up to this but the ***way into our hearts is home cookin' made by loving hands***.

    So as I walk up to the cookfire I notice my pot is sitting there askew and the lid was crooked. I speed up my stride as I close the distance. Drop down to one knee and pull off the lid.

    The freaking pan is EMPTY!!!!!!!!!!!! Flabbergasted I jump up and start going ballistic on steroids rantin' and ravin' and generally kicking up a serious ruckus!!!!!! So Paw walks up to me. Putting a huge Blacksmith made arm around my neck and pinching that same nerve my Uncle Sid usedta do when he wanted to subdue me, (it was Uncle Sid's favorite way to greet me when I went to their house) he whispers to me if I don't chill out and calm down right that minute he had a hurt locker with my name on it. I chilled. Then Paw got goofy and luvey dovey on me as he turned me about 180 degrees and said "look over yonder to that table...what do you see?" On this long old picnic table was a bunch of Dutch ovens, maybe a dozen or so. So still all luvey dovey on me he says him and Ma and Bonnie had swapped my kettle out for a spare Dutch oven and my beans was in it and up on that table and I was Entry #9. Far out.

    So I go into my 007 posture and amble over admiring the various dishes. Made some small talk with a couple of folks hovering near their entries. Cain't fool me they was guarding their concoctions sure as my name ain't Sean Connery. A crowd began to gather. The judges were about to make their taste tests and the mood got magically quiet. There were 11 entries up there. I was up against nine women and 2 men what had their best killer yummy casserole or stews up there on the chopping block so to speak.
    The tension was so thick you couldn't have cut thru it with a brand new Stihl.

    This was it. For all the marbles. There was just one prize. For First Place. No second place or third place. No runner ups. No honorable mentions. No sir, no ma'am. The judges were in a huddle. All three of them. Finally the top judge who by the way was the President of the Cle Elum Free Trappers AND the Booshway of that particular Rondy was ready to announce their Final Decision. You coulda heard a church mouse sneeze from 100 meters.

    For this years Dutch Oven Cook Off the Winner is Entry #9.

    I was stunned. Flabbergasted. Somehow I managed to get my legs moving as I sauntered through the crowd with this huge booty sized grin from ear to ear. I walked up to the Booshway and handed her my entry ticket. She looked at it. She looked at me. She looked at my ticket again. Sure enuf it was Entry#9. That Beatles song where they're chanting #9, #9,#9 was going thru my head like a loop, #9, #9, #9. I was swooning, head in a fog. ((There's a side story here but it's one of those *I was stupid with stupid people who after I was stupid blabbed it to freakin everbody and burned me to the Blackpowder Community and took me a pooploada reflection and mending my ways reflection and this is ALL I got to say about it but my name was mud at the time*...suffice to say it was a hard lesson learned JUST ONCE. Nuttin like what I'm talkin' 'bout ever was repeated by me.)) So far........

    So with all the graciousness she could muster she said Congratulations >>>insert Rondy Handle Here<<< and she handed me my Prize. Best prize I ever won IN MY LIFE. One of Pawnee's handmade 4" Cooking Trivets. Made extra fancy with his *Makers Mark* of a tiny quarter inch impression of an Arrowhead like when they were knapped from Obsidian long before white men came to this continent and started mucking it all up.

    Seeing as I'm one of those emotional guys who's always worn his heart on his sleeve I've never had this Trivet in a cookfire. It has rested in my Mom's Hope Chest she gave me many years ago when she was about to get remarried after my Dad had died and she just couldn't bare to live alone. She was fixing to live with her new hubby at his place out in The Country so she was giving her prized possessions to those that would keep them in high regard. She had bought this Hope Chest when she was 18 just before she lit out from Brady Texas to meet Mr Right. Mr Right was my Dad. Before my Dad died he asked my 6th grade Sunday School teacher to take care of my Mom and marry her if she was of a mind to. So he was my Step Dad for about 12 years. Al and I had some history but that's another story (as Paul Harvey usedta say). I was fine as could be Mom was hooking up with Al so yada yada...

    So that's my story and I'm stickin' to it. This whole story with all the side stories that add to it is one of my happiest memories of when I was a younger man.
    Like I said at the top... this story is Dedicated to Lil Sister.

    Peace
    NN762
    Great story I always love a good fishing story....

    Where is the recipe. Didnt happen without it...
    Don"t let stupid be your skill set....

  10. #9
    Member Array GetSmith's Avatar
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    My BBQ is done in a ceramic grill/smoker like the Big Green Egg. Works great for pulled pork, more on that later.

    Pork Rub: paparika, sugar, salt, pepper, cumin, onion powder, garlic powder, celerly salt, ceyanne pepper. Grind this mixture to a fine powder in a spice or coffee grinder. This ground down powder will bring more flavor and penetrate the meat beter.

    Meat prep: The morning of or night before I liberaly baste the pork with a 50/50 mixture of apple cider vinegar/olive oil. Then liberaly coat them with the rub, latex type gloves will greatly help here. Place the ribs in fridge to allow the flavors to meld to to meat untill your ready to smoke out.

    Grill prep: Lump Charcol is a must and lighter fluid is a sin. I like apple wood for the smoke flavor.

    Smoke out: Bring the temp to around 200 and smoke them for around 3 hours. Baste once an hour or so with the apple cider/olive oil mix with the some of the powdered rub added to it. Then place the ribs in a foil tent baste them and leave them on the grill for another hour.

    I prefere my ribs dry but if you like a sause my BBQ is as follows: Ketchup, apple cider vinegar, "The Rub Mix", Jack Daniels and Coke. Let is simmer for 45 minutes stiring frequently.

    For big feeds you cant beat the value of pulled pork. I will smoke 2 large 7+ pound boston butts at a time. Recipe is much the same. With a ceramic smoker you can load it with charcol it it will keep a steady 200 for 16+ hours. I usually start my pork shoulders at around 8:00 pm and take them off at 10:00 am. 14 hours at 190 to 200 and the shoulder blade should pull right out. once off the smoker I wrap them up it foil and a few towels, Not the wifes good ones. Leave them wrapped and place them in a "cooler" this will keep them warm and allow the flavor to settle a bit more. Right before the party starts I don the gloves again and pull the pork.

    Left over pulled pork it great, Some of my favorites include pulled pork enchiladas and BBQ pulled prok pizza baked on the ceramic grill.

    I need to fire up the grill. I'm makeing my hungry.

  11. #10
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    Quote Originally Posted by Harryball View Post
    You are a rookie if you use a crock pot.

    Sauce: molasses, honey, brown sugar, mustard, stone ground mustard, apple cider vinegar...

    Rub: onion salt, garlic salt, smoked paprika, cumin, crushed red pepper, Italian seasoning, salt, fresh cracked pepper corn.

    Smoker: place ribs on smoker at 195 let smoke for three hours until internal temp is at 140. Place in oven steam pot for 1 hour at 225. Pull out let stand for an hour. Heat grill to max temp place ribs on grill to sear. Mop with balsamic vinegar and honey mix. After the sear is complete pull from grill let stand for 10 and serve with sauce. Ribs will be tender with good pull, not a mushy mix of meat and sauce.....
    You forgot to add the bourbon to the sauce...
    Retired USAF E-8. Remember: You're being watched!
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  12. #11
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    Thats the great thing about pork, you can change it up. I like to slow cook it in Frank's Kraut but I am of German descent, I also like to grill with some type of rub/finish.

    The thing about the crock pot, both me and the mrs work a lot of hours and we can set it up in the AM and come home to a nice dinner. We don't always have the time to smoke it on the grill.
    Fast is fine, but accuracy is everything.
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  13. #12
    VIP Member Array blitzburgh's Avatar
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    Quote Originally Posted by ANGLICO View Post
    Now, I am very particular to the Crock Pot for Pork Ribs on the side. Now, I will and have been known to cook the entire pig (next to the pool party) with a NC based Vinegar Sauce! Rub formulas are also very welcomed!

    A real man; 1) owns his own Chafing Dishes, and 2) Irons better than his wife (because we do, and can! Semper Fi!)

    Whip out those savory Recipes for your Pork! Don't be shy!

    Oh, and you get 1,000,000,000,000 bonus points if you MAN the grill/smoker/Crock Pot with your side arm! Just in case the Pork attacks you!


    Semper Fi!
    Well said, brother! Also a real man doesn't let a snow storm hold him back from grilling either! My neighbors always give me funny looks during the winter.
    "Rebellion against tyrants is obedience to God." - Benjamin Franklin
    "Experience: that most brutal of teachers. But you learn, my God do you learn." - C.S. Lewis

  14. #13
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    Quote Originally Posted by ANGLICO View Post

    Oh, and you get 1,000,000,000,000 bonus points if you MAN the grill/smoker/Crock Pot with your side arm! Just in case the Pork attacks you!


    Semper Fi!
    not a bbq gun but I often can be seen at the grill with my Colt 1911,
    ANGLICO likes this.
    Fast is fine, but accuracy is everything.
    Wyatt Earp

  15. #14
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    I start out with a pork rub the night before (minds outta the gutter, fellas)

    Wrap the ribs in foil and bake for 1 1/2 hours at about 350.


    Once they come out, I slather them in James Gang Honey Habanero sauce, and put them on a rib rack.

    I use a gas grill, so I usually toss in a packet of mesquite chips. Fire it up to med-high and put the rack of ribs in for about 20-30 mins or so, re-applying the Habanero sauce occasionally

    Voila. Smoky, tangy pork ribs.

    side note: I usually bbq while awake, so my EDC is definitely on my hip.

  16. #15
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    Quote Originally Posted by Harryball View Post
    You are a rookie if you use a crock pot.

    Sauce: molasses, honey, brown sugar, mustard, stone ground mustard, apple cider vinegar...

    Rub: onion salt, garlic salt, smoked paprika, cumin, crushed red pepper, Italian seasoning, salt, fresh cracked pepper corn.

    Smoker: place ribs on smoker at 195 let smoke for three hours until internal temp is at 140. Place in oven steam pot for 1 hour at 225. Pull out let stand for an hour. Heat grill to max temp place ribs on grill to sear. Mop with balsamic vinegar and honey mix. After the sear is complete pull from grill let stand for 10 and serve with sauce. Ribs will be tender with good pull, not a mushy mix of meat and sauce.....
    Oh, I'm a rookie!!!!!! eating right now, and boy is my keyboard messy! I did not say I wanted to work hard. I just work for the flavor!
    Socialism Kills! Time proven, with a very large body count! We are a Constitutional Republic....... not a Democracy, get it correct!

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