grillin' babybacks

[raktrakr]

and need a good recipe for a rub

[swampback]

I have a ton of different rubs to use, but don't have exact measurements on me.

Basics are sugar, black pepper, red pepper, chili powder, onion powder, garlic powder.

If you want me to get those rubs I will, but.......

If you are looking for a sure fire great rib this is what you need to do. (my technique)

#1 Forget the rub. I know rubs are great and I use them, but if you aren't a pro at the rubs and the whole smoking process you may be very unhappy with your result.

#1 Take your membrane of the back of the rib.

#2 Bring a large pot of water to a very low...VERY LOW boil.

#3 Put two beef bouilon (spelling?) cubes in the water to dissolve.

#4 Put your rack in the boil and let the water come down to a low simmer

#5 Cover the pot and let the rack simmer in this mixture for about 45 minutes
(If your boil is too hot you will burn up your meat, and ruin it so low and slow is the magic here)

#6 Take the rack out (carefully) of the pot and place it on a cookie sheet, wrap in foil and put it in your frig to cool down. (It is best to let your ribs cool all the way down to the temp of the frig, so start very early or do this the day before.)

#7 When it is time to smoke (I only smoke my ribs, never grill and never use gas) put the ribs off of the heat and your grill temp should be 210-225.

#8 If you use any hickory i like a 75% Charcoal to 25% Hickory ratio.

#9 The ribs should smoke off the heat for about 2 hours depending on how your grill/smoker performs. (Sometimes it ends up being 3 hrs or more, just depends on the heat)

#10 Let the ribs soak in the smoke for about 30 minutes to an hr before you ever worry with a sauce. I think this lets the rib get the smoke ring quickly.

#11 Baste your ribs in your sauce abut every 30 minutes after that until your are satisfied with there temp, look, etc...

Also, keep the on lookers away for the grill lid. Eash time someone peeks in for a look heat is escaping and you are delaying your finish time.


This is my process and I don't mean to brag, but I actually have people call me up and ask me to cook for there parties and get togethers.

My BBQ sauce is also homemade, so be careful with your selection at the store if you buy yours. Sweet Baby Ray's or Cattlemens is a good choice. Most others turn me off.

good luck!

[P. Beyer]

This is enough for about 10 racks
1 Box of Brown sugar
1/2 cup Paprika
1/4 cup salt
1/4 cup black pepper
add a touch of garlic, cajun, and chili powder also.

Rub the ribs. I put them in a pan w/ liquid smoke and water. Cover and seal tightly. Bake for about 2 1/2 to 3 hours. Then finish over low coals and baste often.

[raktrakr]

thanks for the info fellas. I'll give it a try

[SixPack07]

Man, I just had some brats and burgers on the grill last night, but I am now thinking of some other ideas to have tonight! :D

[P. Beyer]

I smoked 1" Pork chops & 1/2 Chickens today,........They were tasty.

[GSP]

Some mighty tasty sounding posts here!:cool:



Something I do (great winter rib cooker).
Fold some sheets of foil together until you form a sheet that will cover your
rack(s) completely airtight.
Before sealing them, put just a tad of salt, plenty of black pepper and some Lowery's on them. Pour in about 1/4 inch of water and seal foil tight. Start them out in a oven around 300 for about 1/2 hour (get water boiling) and back it down to the 200-210 area for 2--3 (or 20) hours (just let'em steam).

Take them out, open foil, drain and then you have every option in the world.

Place on grill, let'em dry off some and slow cook with the BBQ sauce.

Set a foil basket of wet hickory (or other) chips on your coals and smoke'em.

Place back in oven under a low broiler and dry, cover with favorite sauce and slow roast.


IMO, the steaming part (be it oven with foil, pot or a smoker) is the REAL key part of ribs.
I want'en about as tuff as Jello.;)

[P. Beyer]

IMO, the steaming part (be it oven with foil, pot or a smoker) is the REAL key part of ribs.

Thats exactly what I was getting to with the Cover and seal tightly in my first post!!!!

I use Film wrap, and then cover in foil. Works like a dream...AIR-TIGHT.

[raktrakr]

ribs turned out pretty good. just not as tender as they should've been. had a hard time keeping that temp at 200 to 225

[GSP]

Try'er again whit what me and P.B. were talking about, make them airtight and let them steam.

Next weekend I'll be doing a couple of whole hogs the same way, I build up a LARGE sheet of foil, wrap up a hog, pour in some water, a little cider vinegar and and 5 pounds of lard. Seal it up and throw it in a pit of HOT coals, cover it up air tight and let it set for around 28 hours, bring it off and dip up the meat, lay the BBQ sauce to it and dry cook it in.:cool:

[ez]

to help moisture problem............wrap meat in parchment cooking paper...... ( this sometimes hard to find at the store.......best bet is kroger since this paper seems to be seasonal) ..then make sure of the following instructions p. beyer has given......SEAL TIGHT!!!!!!!.........." ribs take time and time makes ribs "........
....add bbq sauce during latter stages..........like the last 20 minutes of process...........nothing like a RACK O RIBS............ez

[P. Beyer]

Yep, Gotta get that airtight seal. Again, I use Film wrap, and then foil over the film...

Ummmmmmmm, GOOD!!!

[BearsBud]

OK, I'll give you one more option to try. With this recipe I always get fallin' off the bone ribs that get rave reviews from all.


Rub- 2 teaspoons each of garlic powder, salt and cajun seasoning. Add any others you prefer such as onion powder, red pepper, black pepper, etc.

Sparingly sprinkle onto ribs and then rub in. Do not over-do. They need a rub not a coating. Place ribs in pan, cover with aluminum foil and place in fridge for 2 hours. Pre-heat oven to 500 degrees. When you place the covered ribs in the oven, reduce temp to 350. Bake for about 2 hours. Remove from the oven and take to the grill. Slow cook while coating several times with your favorite BBQ sauce. Trust me, everyone will want your recipe.:p

[C.L.Button]

First off,, DO NOT use salt in your rub ! It only draws the moisture from the meat instead of keeping it in. This is a technique from the old days when there was no refridgeration. IE,, Country Hams.

Remove the membrane from the back of the ribs. Put on your rub the night before. Take the ribs out of the fridge 1 hr before cooking. Turn on ONE side of your Gas Grill to High. Lay in some SOAKED wood Chips on the edge of the high heat side. Place the ribs on an upper rack on the cooler side. Make sure you rotate the slabs if you have more than one slab. Keep the grill just hot enough to keep the wood smoldering for 1 hr. After that hour, remove the ribs, wrap them in film wrap, then in foil. Place them in a 250 degree preheated oven for 2.5 hrs.

Let set for 30 min wrapped when removed from the oven. serve with sauce on the side. Try this, I have never met a slab of ribs that didn't like it.

Good Luck,