CeeScraps
Pearl Clutcher
~~occupied entertaining my brain~~
Posts: 3,930 
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Post by CeeScraps on Dec 14, 2023 23:29:40 GMT
Ladies I tried ribs years ago. They were bad..... So such you had such great advice on baked potatoes...how do you cook your barbecue ribs? We don't have a smoker. We do have a grill.
Please start with--what type of ribs to purchase. I apparently like baby back ribs...per my husband explaining them to me.
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Post by cindyupnorth on Dec 14, 2023 23:49:47 GMT
I use molly yehs sticky rib recipe. It’s sooo good. We only do pork baby back. You do a rub, bake in oven wrapped in tin foil for 2 hours, then take out and finish on the grill and bbq sauce. Molly cuts her ribs up , but we keep them in the full slab to grill. www.foodnetwork.com/recipes/sticky-ribs-8153178.amp |
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Post by rymeswithpurple on Dec 14, 2023 23:53:23 GMT
DH likes to make his own spice blend (pepper, salt, paprika, sometimes Old Bay and/or brown sugar, just whatever strikes his fancy that day), and then rubs it all over the ribs after rinsing them off and removing the membrane from the back.
We usually cook them at a low temp in the oven and he'll have sauce on the side for his, I like mine with just the rub. I think he usually does 200-250 degrees for 3 or 4 hours.
You can also make them in an Instant Pot.
We're in an apartment, so we don't have a grill to use.
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Post by femalebusiness on Dec 14, 2023 23:56:28 GMT
Here is what I do. Before you cook them you need to pull off that thin skin on the back of the rack of ribs. I use regular ribs not the baby back but this would work for them too.
1 rack pork ribs
Cut rack into three rib sections
Marinate ribs in Good Seasons Italian dressing overnight
Coat with dry rub:
1/2 Tabs. garlic Powder
1/2 Teas. Cayenne Pepper
1 Teas. Onion Powder
1 Teas. Cumin
1/2 Teas. Black Pepper
1 Teas. Salt
1 Teas. Paprika
Lots of Brown Sugar
Place in foil lined pan and roast at 250 degrees for 5 hours
Turn ribs every half hour and baste with remaining Italian Dressing
Spray every hour with a mixture of liquid smoke and water. ( I use about 1 teaspoon liquid smoke in an I Can't believe it's Not Butter spray bottle filled with water)
The last hour bast every 20 minutes with barbecue sauce
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Post by hop2 on Dec 15, 2023 0:14:47 GMT
Well the best way is to smoke them but I don’t have a smoker.
In lieu of that my favorite way is to either cook them low temp for a long time wrapped up with a dry rub then sauce them and finish on the grill for at least 30 mins to baked the sauce I .
Alternately cook them in a pressure cooker then finish them on the grill with sauce
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Post by littlemama on Dec 15, 2023 0:25:34 GMT
We have a pellet grill now and the ribs are amazing
Prior to that, Id cook them in the oven for a few hours at 300 and then finish them on the grill. You can buy a little smoker box and some wood chips to use with any grill to add smoky flavor.
Of note: ribs should NOT fall off the bone. They should pull away easily, but have some bite to them. If they fall off the bone, they are overdone.
And NEVER make ribs in a crock pot. 🤢🤢
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Post by cmpeter on Dec 15, 2023 2:22:08 GMT
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Post by Restless Spirit on Dec 15, 2023 3:45:15 GMT
Instant Pot Baby Back Ribs from Iwashyoudry.com. iwashyoudry.com/instant-pot-baby-back-pork-ribs/The only thing I change is the spices for the rub. I use a spice rub from a local butchers shop. I also use apple juice or apple cider only for the liquid. In the summer I finish them on the grill, the winter I put under the broiler in the oven to caramelize the bbq sauce. My DH asks me to make them all.the.time. |
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peppermintpatty
Pearl Clutcher
Refupea #1345
Posts: 3,991
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Post by peppermintpatty on Dec 15, 2023 14:14:46 GMT
Okay. you buy baby back ribs (NOT spareribs). I slather the ribs with a rub (I actually make a rub from Martha Stewart and keep a huge container of it).
Wrap the ribs in foil
Put it in a foil roasting pan (that will fit on your grill)
I don't always do this but sometimes I will soak wood chips in water, put them in foil and vent the foil a bit. Then I will put them under the grate (but not on the coils). This will smoke your ribs.
Put the ribs into the roasting pan
Pour apple juice in the pan (not all of it at once, maybe 1/3 up the pan)
Cook low and slow. I usually cook for about 2 hours
Keep checking to make sure the apple juice doesn't all burn away. Keep adding more and more (I use an entire bottle+ 1/2 water). I add some water when I am getting low on the juice.
After about 2 hours, take the ribs out of the pan and out of the foil (they should be falling off the bone by now)
Slather it with barbque sauce and put it directly on foil on the grill. You want to heat up the sauce but you don't need to cook the ribs anymore.
Enjoy.
Everyone asks me for my recipe.
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Post by crazy4scraps on Dec 15, 2023 14:17:17 GMT
We have a pellet grill now so that’s the way DH prefers to cook them, but we’ve also made them in the Instant Pot many, many, MANY times. All we do is buy the pre seasoned ribs from Costco, put them in the IP and cook for like 45 minutes. Sometimes finish on the grill or in the oven broiler, sometimes not just depends on his mood. Now he just throws them on the pellet grill wrapped in foil. I don’t know how long he cooks them though.
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River
Pearl Clutcher
Posts: 3,590
Location: Alabama
Jun 26, 2014 15:26:04 GMT
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Post by River on Dec 15, 2023 14:37:22 GMT
I don't know much about cooking but I've watched and helped make ribs a bunch. One thing I haven't seen posted yet in prep is after pulling off the membrane on the back, put a coat of rub all over, then coat the ribs all over in mustard, then sprinkle more rub on. The mustard cooks off and you don't taste it at all but boy does it do something special to the ribs. We've done it both with and without the mustard trick and they are always much better with it.
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iowgirl
Pearl Clutcher
Posts: 4,316
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Post by iowgirl on Dec 15, 2023 16:21:41 GMT
Funny to see this - I have ribs in my oven now for dinner (that is lunch for you non-Midwestern folks) Mine are pretty much made in a way everyone tells you not to do, but everyone that has ever had them say they are the best they've ever had. LOL I buy good quality baby back ribs. Hormel is the brand I prefer. Open the package and pat the liquid off with a paper towel. Flip the ribs over so the bone side is showing (the back side). Take a dull knife like a table/butter knife and push it under the 'silverskin' at a bone. Gently push that dull knife under the silver skin until you have enough popped up to grab it. It is much easier to grab and peel it off if you use a paper towel to hold it. It's slippery! One you have the silverskin off, I like to season mine lightly. If your seasoning is salt based, and most are, go easy on it or you will have some really salty ribs. I sometimes use a bit of liquid smoke, but go easy on that. No more than a 1/2 teaspoon per side, or less. You can also use hickory smoke salt or other seasoning that has smoke flavor to it - but go easy if it is salt. Don't over do the smoke flavor. My favorite seasoning for ribs right now is the Pampered Chef Smokey Barbeque - but there are SO many good rubs out there. Again - I don't go crazy thick on this stuff. A light sprinkle on both sides. I then take about a half cup of my favorite BBQ sauce and brush both sides and edges. You could mix the seasonings and everything up in this and do it all at once. You don't need to coat it thick - we will do more sauce later. I first wrap in parchement paper, then wrap in heavy aluminum foil. You want big heavy foil. After I have it wrapped in both, I put on a big sheet pan. I bake at 300º for 2.5 to 3 hours. Low/Slow. About 15 minutes before I serve, I unwrap and broil. You want to watch the parchment paper so it doesn't go up in flames. Either remove it, or trim it way back. The ribs will have quite a bit of moisture in them, so be careful unwrapping. I use the foil/parchment to make a cradle for them. I start brushing my sauce on them and use the broil feature of my oven. I have a 'low broil' setting and that works great - but whatever you do, keep an eye on them. It can go from perfect, to BLACK pretty fast if you have them too close to the broiler. I keep adding a new light layer of sauce and broil a bit to caramelize that sauce. Mine are totally fall off the bone tender, so it can be a bit difficult to remove them from the pan. I cut them into 1 or 2 bone sections and move to a serving platter. I usually go ahead and make 2 racks, if I am serving more than 2 people. And these go GREAT with a baked potato! LOL Of note: ribs should NOT fall off the bone. They should pull away easily, but have some bite to them. If they fall off the bone, they are overdone. I know this is the standard for competition ribs, but from "real life" ... everyone LOVES and RAVES about the fall off the bone ribs I make. They are not dry. These are the ribs I buy. They are packed in a brine solution (a lot of pork is).. this is why I back off drastically on any salt based rubs. A little is OK, but man - it can get really salty if you go overboard. The packer brine solution makes them really tender and tasty though! Pork Tenderloins are packed this way too.  |
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