[Mike (AZBarbeque)]

I was on Facebook tonight and saw that someone had posted that they purchased some ribs and were looking for a good Rib Recipe to cook them. 

One of their friends had suggested Boiling them, then grilling them with sauce to finish them off.

Of course, I had to Strongly recommend that they come to our great site for some great Rib Recipes, so post up what method/recipe you use for cooking your ribs at home.  Not looking for your Competitions secrets, just some great recipes for ribs.

[desertdog]

Here's a recipe that I picked up from Bill Simon quite a while ago.  These turned out nicely and were very easy to prepare:

Smoked Baby Back Ribs

1 2lb slab pork baby back ribs
2 tablespoons melted butter
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper


Yield: 2 servings

Strip membrane from bone side of ribs. Start fire in water smoker, with water pan filled, and let it reach it's hottest point. Heat for approximately 30 minutes. Add a generous amount of hickory chips to fire for a high degree of smoke. Place ribs bone side down on grill rack. Cook with lid down with heavy smoke for 40 minutes, adding additional hickory chips as needed to maintain high degree of smoke. Remove ribs. Lay on large piece of heavy duty foil. Brush with mixture of butter, sugar, salt and pepper; seal tightly. Place slab on grill rack. Cook at 180-200 degrees for 3 hours or until cooked through. Remove slab from grill; cut into individual ris. Serve with barbeque sauce.

Bill Simon, Three Alarm Smokers

[toys4dlr]

It would really depend on the equipment they have, to give any real help.  I do ribs at home, very simply.  Trim up to St Louis (sometimes), rub with whatever rub I feel like that day.  Place in my FEC or Stump or BGE or Drum, again what I feel that day. 

Cook until done and again that will change depending on which cooker I am using. 

So if that person only has a gas grill, well it would be different instructions. 


JUST DON'T BOIL THEM!!!!  There I feel better.   

[hillbille]

  I had heard that mustard was good on "smokables", as it keeps them moist while smoking, holds the rub, and is undetectable when done.

 I searched  mustard and got some ideas- just used some regular mustard, and heated up some honey, and added it until the mustard was sweetened to taste.

 Used some rub I had around, then slathered on the mustard.

  After a slow 5 hour smoke, the ribs came out nice and moist, and there was no mustard taste at all.

[AzJohnnyC]

I really liked what we learned in the class by Chris Marks at BBQ Island.  It came out great!
After you remove the membrane, poke some holes in the meat between the ribs with a fork.
Spread just plain old cheap yellow mustard, not too heavily, on both sides of the ribs then a moderate coating of your choice of rub...don't "rub" it, just coat it...both sides.
Place in smoker
After removing from your smoker, you can give it another moderate coat of rub for memphis dry style, or add some honey and your choice of BBQ sauce and brush it over your ribs for a KC sticky style.

Wow...I think I actually learned something!

[bearbonez]

I like to give an cure or marinate sometimes you can do a char sui style

1/4 cup soy sauce
 1/4 cup honey
 1 tablespoon dry sherry
 2 tablespoons hoisin sauce
 1/2 teaspoon five-spice powder
 salt and pepper

or a cuban mojo

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice or lime juice
(or equal portions orange juice and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste

or a vietnamese flavor
2 teaspoons blackstrap molasses
2 tablespoons fish sauce                                                                                                           1-2 large cloves garlic, crushed 1 shallot, finely chopped                                                                                                                                         2 teaspoons caster or turbinado sugar

[desertdog]

Still my all time favorite how to video for "BBQ Spare Ribs"  and Mike's secret technique!  shhhhhh.


http://www.videojug.com/film/how-to-make-bbq-spare-ribs

[desertdog]

Still my all time favorite how to video for "BBQ Spare Ribs"  and Mike's secret technique!  shhhhhh.


http://www.videojug.com/film/how-to-make-bbq-spare-ribs

Anyone try this recipe yet?  Mike swears by it.

[azkitch]

SOUP'S ON! Mmmmm, sparerib soup. Whaddya mean, you threw away the water? That's where all the flavor went!

[olivesmoker]

Oh my God, that is hilarious!!!
By the way, boiling works really well with Tri-tip too. Be sure to stab that slab several times with a big ol' knife, that really helps get the flavor in there! Hey Dean, gonna try that technique at Santa Maria?? You'd have one heck of a winner on your hands - DO THE WALK, DUDE!!! Oh, and don't forget your trusty, consistent heating gas grill, that's the real secret...
The sprig of coriander, aka cilantro will bowl the judges right over...

[Lizard333]

Remove the membrane and apply salt and pepper to both sides of the ribs.  I also apply a mixture of cinnomon and nutmeg in a ratio of three parts nutmeg to two parts cinamon and apply that to both sides.  I smoke for 1 and half hours at 225, then cover in foil and cook at 350 for about two hours until tender.  Remove from foil, place back in the smoker and then cover with your favcorite BBQ sauce. Enjoy!!

[force]

Mike.. where u that mysterious friend that recommended boiling?

[azkitch]

Force, dya need one of those computer breathalyzers?

I know. Pain pills from ankle...I missed the story. Is it here somewhere?

[autorotator]

I've had some pretty good luck with sticking the ribs in an oven bag, pouring a cup of chicken broth in the bag and sealing. Cook at 250 for four (4) hours. Pull them out, slather them up with your fav sauce and throw them on the grill for the char taste. Falls off the bone.

[autorotator]

I also wanted to add, I have heard about the mustard technique, another thing I heard was to smear your meat with ripe banana to seal in the moisture.