Cooking Ribs

Cooking Ribs

This is a discussion on Cooking Ribs within the Off Topic & Humor Discussion forums, part of the The Back Porch category; Been cooking ribs all day for my niece's after wedding rehearsal dinner tomorrow evening. Five slabs here in a rib rack on a Weber kettle ...

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  1. #1
    Senior Member Array BamaT's Avatar
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    Cooking Ribs

    Been cooking ribs all day for my niece's after wedding rehearsal dinner tomorrow evening. Five slabs here in a rib rack on a Weber kettle grill. Just put on the last batch. Got to say they're looking good!

    I would have preferred to cook them the day of the dinner, but it's an out of town event and no grilling/smoking equipment on site.

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    Cool. I use an electric smoker. Cheating maybe but otherwise I cant seem to get the grill temp to stay where I want it. What kind of sauce you favor?
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    Distinguished Member Array 5lima30ret's Avatar
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    They look like they might make your tongue slap your brains out!
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    Lookin good, I think ribs might be the next thing I try in the smoker.
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    Senior Member Array BamaT's Avatar
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    Quote Originally Posted by scottync View Post
    Cool. I use an electric smoker. Cheating maybe but otherwise I cant seem to get the grill temp to stay where I want it. What kind of sauce you favor?
    I prefer making my own, it's an apple cider vinegar base with ketchup, some mustard, just enough brown sugar to give a hint of sweet. Throw in a few spices, little chile powder, sirachi sauce for a bit of heat, and simmer with a lime halved and a lemon halved. Jar it up and let the flavors meld for a couple of days, then served warm.

    I make a rub based on a formula I saw posted by a guy going by Meathead, and after about an hour of cooking, I spray with a 50/50 solution of vinegar and apple juice every 45 minutes or so.

    I looked at a propane smoker a couple of nights ago, but haven't made up my mind on it. I know that or electric would be a lot easier. The Weber kettle is pretty easy to maintain heat levels in, adding about 10 pieces of charcoal to either side very 45 minutes to an hour.

    Edit: adding charcoal to BOTH sides every 45 minutes to an hour.
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    Senior Member Array CWOUSCG's Avatar
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    Quote Originally Posted by BamaT View Post
    I prefer making my own.
    Me too. I make my own rubs and sauces. My rib rub is a Memphis style, my red sauce is more KC.
    Still fine tuning my mustard sauce.
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    VIP Member Array OutWestSystems's Avatar
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    I prefer a nice spicy dry rub, 10-11 hours of slow smoke with an apple wood.
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    Can you send me some?
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    Senior Member Array BamaT's Avatar
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    Quote Originally Posted by 5lima30ret View Post
    They look like they might make your tongue slap your brains out!
    Quote Originally Posted by Bama61 View Post
    Can you send me some?
    Come on down to Pleasant Grove, just outside of Birmingham, and try them out! But you'll have to come tonight, the ribs will be headed over close to the GA line tomorrow.
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    VIP Member Array tdave's Avatar
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    I have made passable ribs. I envy those of you who can create rib greatness!
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    Can't make it that far tonight but I'll sure come down with a little heads up. (Please)
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    Senior Member Array BamaT's Avatar
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    Quote Originally Posted by OutWestSystems View Post
    I prefer a nice spicy dry rub, 10-11 hours of slow smoke with an apple wood.
    I personally prefer a rub on the spicy side. And I cook them dry, except for the occasional misting with the vinegar/apple juice solution. I add the sauce on the side when we eat. I also like a vinegar sauce with a little bite, just a hint of sweet.

    The apple wood would sure make them good.
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    Senior Member Array RebelSoul's Avatar
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    Those look freakin fantastic. Nice work.


    P.S. you're boys are coming to town this weekend to play the Gamecocks. I'm going to the game on Saturday. Should be a good one!
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    VIP Member Array OutWestSystems's Avatar
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    The biggest mistake rookies make when cooking ribs is not spending the time to remove the membrane. If you don't you end up with almost half of the rib that can't really take up flavor.
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    Senior Member Array BamaT's Avatar
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    Quote Originally Posted by OutWestSystems View Post
    The biggest mistake rookies make when cooking ribs is not spending the time to remove the membrane. If you don't you end up with almost half of the rib that can't really take up flavor.
    That's true. I took the easy way out this time. I made arrangements ahead of time for my local grocery meat dept. to remove them for me.

    Not a big deal if you're only doing one or two racks.
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