BBQ ribs

[Pittcat]

How do you like them? 

(NOT WHAT RESTAURANT IN KC YOU LIKE TO HAVE BBQ)

For instance:

Right now on my grill I'm slow-cooking some nice baby back ribs with a dry rub of garlic chowder, onion chowder, paprika, salt, and a little brown sugar.  They'll end up being on the grill for 5-6 hours.


 

  <-but ribs, not popcorn.

 

[Cire]

I buy Jack Stack's rub.  St. Louis Style Spare ribs.  Pecan.  Smoke for 3 hours. foil for an hour, then sauce and cook for one more hour.

[Bill Clarahan]

I like Bryant's ribs

[Pittcat]

I like Bryant's ribs

FWIW, I kinda stole the ingredients of my dry rub from some AB's dry rub.  Mine's better.  Similar flavor, less salty and less brown sugar, and obviously more garlic.

[Pittcat]

Almost done:

[Pete]

What kind of wood did you use?


I rub mine with my own dry rub (pretty traditional stuff), and smoke them for four hours with a nice apple or cherry wood.  I then pull them out and lightly baste them with BBQ sauce ( I prefer gates), and wrap them in Saran wrap followed by tin foil and put them back on the heat for another hour or two.

[Pittcat]

No wood.  Just slow-cooked with indirect heat for 5-6 hours.  Sauce is available for those who want it, I like mine with just the dry rub.

[Pittcat]

Update:

The ribs were delicious.  Slightly crispy with a few burnt ends on the outside.  The inside was perfectly moist, tender and almost to the point of falling off the bone. 

 

[Pete]

No wood.  Just slow-cooked with indirect heat for 5-6 hours.  Sauce is available for those who want it, I like mine with just the dry rub.

Ya, the sauce in my recipe is suppose to be very, very light....just for some extra kick.

[ChiComCat]

No wood.  Just slow-cooked with indirect heat for 5-6 hours.  Sauce is available for those who want it, I like mine with just the dry rub.

  Have to use wood sir.....

[jtksu]

Not according to Alton Brown.  He made his in foil for X amount of time and then broiler for X amount of time.  You don't have to smoke everything there Cheech.

[Cire]

yeah, bbq just means slow

[ChiComCat]

yeah, bbq just means slow

I didn't mean "as per the definition," just meant to make it better.  Alton Brown, albeit smart and skilled, is trying to break the cooking segment down in about 10 minutes.

But by all means, turn down another method to add delicious flavor there fellas 

[Pittcat]

I've tried wood, didn't see that it made a huge difference.  I firmly believe that if you pair the meat with the right blend of delicious herbs and spices, and have a little patience, your meat will be enjoyed by all.   

[pissclams]

Not according to Alton Brown.  He made his in foil for X amount of time and then broiler for X amount of time.  You don't have to smoke everything there Cheech.

that guy is a rough ridin' Fake Sugar Dick (WARNING, NOT THE REAL SUGAR DICK!). 

[Brock Landers]

Not according to Alton Brown.  He made his in foil for X amount of time and then broiler for X amount of time.  You don't have to smoke everything there Cheech.

In that episode he is actually braising the ribs.  Slapping some sauce on ribs after they have been braised does not make it real BBQ.  But hey, anyone who wants to braise ribs inside tin foil as opposed to cooking them over wood, well that's their choice.  Just try not to get too upset when other people laugh at your cooking method.

[jtksu]

Whole lotta rib noobs 'round here.  You do know that the majority of restaurants braise their ribs before grilling them, right?  And you know that a broiler is basically just an upside down grill, right?  If this thread was entitled: "Smoking Ribs," you guys might have a point.  The problem is- you have to smoke for so many hours to really impart any real sense of smoke flavoring and sometimes people want to eat in an hour or two, rather than 8 hours later.  Also, Alton Brown is an incredibly knowledgeable guy about pretty much everything food related.   

[michigancat]

barbecue discussions.

[ChiComCat]

Whole lotta rib noobs 'round here.  You do know that the majority of restaurants braise their ribs before grilling them, right?  And you know that a broiler is basically just an upside down grill, right?  If this thread was entitled: "Smoking Ribs," you guys might have a point.  The problem is- you have to smoke for so many hours to really impart any real sense of smoke flavoring and sometimes people want to eat in an hour or two, rather than 8 hours later.  Also, Alton Brown is an incredibly knowledgeable guy about pretty much everything food related.   

And a majority of restaurants make shitty ribs because they don't have/take the time to do them right.  Some people want their ribs in two hours and some want them done right 

And nobody is saying you have to smoke them to call it BBQ.  Just saying they are much better when you do smoke them