AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Pork Recipes => Topic started by: Mike (AZBarbeque) on June 23, 2009, 04:18:47 am
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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.
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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
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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. ;D
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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.
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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!
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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
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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
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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.
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SOUP'S ON! Mmmmm, sparerib soup. Whaddya mean, you threw away the water? That's where all the flavor went!
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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...
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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!!
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Mike.. where u that mysterious friend that recommended boiling?
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Force, dya need one of those computer breathalyzers?
I know. Pain pills from ankle...I missed the story. Is it here somewhere?
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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.
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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.
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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.
Hey Cliff, my advice is 'don't ever admit to this again on a bbq forum'....you'll get crucified!!! ;) ???
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Hey Cliff, my advice is 'don't ever admit to this again on a bbq forum'....you'll get crucified!!! ;) ???
Excellent advice Jay!! :D :D
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Well that's what I have done in the past ???. I'll be picking up my new smoker tonight or tomorrow and look forward to smoking about everything :P.
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Well that's what I have done in the past ???. I'll be picking up my new smoker tonight or tomorrow and look forward to smoking about everything :P.
You will have a smoker now so no more oven bags!!
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Well that's what I have done in the past ???. I'll be picking up my new smoker tonight or tomorrow and look forward to smoking about everything :P.
Good luck with your first smoke on your new cooker. Make sure to give us the play-by-play...with pictures.
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Oh yea, we do LOVE pictures. Once you have your new smokers, the Oven Bags will be a thing of the past. ;D
They do grow up so fast, don't they?? ;D
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LOL, yeah the bags will be no more. ;D
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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.
Smear my meat with what ??? Hell why not, long as the wife don't mind.
Don't let em gove ya too much trouble, Cliff. Pretty much everyone ends up putting their ribs in foil towards the end of a smoke, doing the same thing as an oven bag would do, but using (mostly) the meats moisture to "steam" them.
I guess the big difference is in doing it before vs after. Lots of people rave about Houston's ribs, but their ribs are steamed (inc liquid smoke in the water) way before hand, then they are finished over live oak, for their "knife and fork" version of BBQd Baby Back Ribs. They use KC Masterpiece Original right out of the bottle too.
Glad to have you aboard Cliff. I have learned a lot on this site, I am sure you will too. Congrats on the new smoker!
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Time to peel off the pampers and run with the Big Dogs :D
Good luck on your first smoke 8) keep us posted on the maiden voyage...
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Smear my meat with what ??? Hell why not, long as the wife don't mind.
Don't let em gove ya too much trouble, Cliff. Pretty much everyone ends up putting their ribs in foil towards the end of a smoke, doing the same thing as an oven bag would do, but using (mostly) the meats moisture to "steam" them.
I guess the big difference is in doing it before vs after. Lots of people rave about Houston's ribs, but their ribs are steamed (inc liquid smoke in the water) way before hand, then they are finished over live oak, for their "knife and fork" version of BBQd Baby Back Ribs. They use KC Masterpiece Original right out of the bottle too.
Glad to have you aboard Cliff. I have learned a lot on this site, I am sure you will too. Congrats on the new smoker!
Desertdog has it right. Don't let any of these guys discourage you in the slightest. The main difference between your method the "prefered method" is the use of a smoker to get some flavor in BEFORE it gets a nice long steam in a bag/foil enclosure. Keep up the good work, and keep trying. I'm sure that you will find that giving your ribs a little time in the smoke first is going to vastly improve on your ribs.
My mother swears that Houstons has the best ribs in the world!! Again, just plain steamed ribs. It's all about low and slow. Do it how YOU want, and don't let anyone tell you other wise. Welcome aboard, and keep reading, your sure to learn something.......
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Oven bags are great for brining turkeys and chickens in!
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I never said he couldn't do it. I just said don't admit to it!! ;)
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Fair enough. I just didn't want the poor guy to get discouraged. He's new, and I wanted to make sure he kept coming back. We will just have to show him the ways of the force..... 8)
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Just picked up the smoker and will be testing it out tomorrow! Yum Yum!
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Just picked up the smoker and will be testing it out tomorrow! Yum Yum!
Good luck! Yeah, I have a big weekend ahead of smoking myself... Have you decided what you are going to make?
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Was thinking loin backs. Not sure though. Might take a look at some tri tip or brisket. I guess I'll have to make up my mind when I get there. It will be an agonizing decision!
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Fair enough. I just didn't want the poor guy to get discouraged. He's new, and I wanted to make sure he kept coming back. We will just have to show him the ways of the force..... 8)
The way of the Force is boiling using Mike's secret recipe because he admires Mike so much! :D
How'd you ALL miss that!!
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I usually let whatever's on sale make my decision for me. Albertson's has ribs for 87 cents a pound.
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I usually let whatever's on sale make my decision for me. Albertson's has ribs for 87 cents a pound.
What kind?
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The ad says pork country style bone-in family pack. But my wife just called me from there and said they're pork shoulder blade something or other. I'll have to go myself and see.
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I got some of those Johnny and just got done cooking them up. They were OK at best. Very fatty and still had pieces of the bone in them.
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that is nothing more than a bone in pork butt that they hit on the saw. Not a rib really.
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Yeah, what Dave said. These are cut from the shoulder....nothing to do with the rib. I buy these for pork and sauerkraut on the stove.
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The picture in the ad showed a glazed rack, and I wasn't sure to believe it until I saw it. That would be a low price for anything good. Glad the wife passed.
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I think those country style ribs are best BOILED. :laugh:
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Yep, 6 years i the meat dept and I still have all my fingers. :D
Man, I knew how to cook ok back then (I was 18-24) but I wished I knew how to BBQ like today. Back Then I could get custom items cut to order, not so much now.
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I am doing some ribs tomorrow. For me its a three day process. I usually soak them in a good lawnmower beer overnight. Then I come back the next day with a basic BBQ rub. Sweet and smokey. I let it cure overnight again. Then I smoke (hickory) indirect on Weber kettle for at least 3 hours. About every 45 minutes I hit it with a applecider, onion, jalepeno mop sauce.
Tomorrow I am going to use apple wood and some Maull's BBQ sauce I brought back from St. Louis.
On some of the las replies, it sounds like you guys are talking about a pork steak. It is just a sliced butt like someone mentioned.
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Care to share that mop recipe? Sounds pretty good... ;)
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Sure, It was pretty late when I posted. I forgot to mention it is apple cider vinegar.
2-3 cups of applecider vinegar
1 large redonion thinly sliced. I usually use a mandolin to get them really thin
2 jalepenos thinly sliced, I take the seeds out (i have also used canned chipotles for some smokey heat)
1 tbsp coarse salt per cup of vinegar
1 tbsp brown sugar per cup of vinegar
blackpepper to taste
I have also added a little jack daniels to this at times with good results for bourbon flavor.
Hope you enjoy it.
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Awesome, Thanks, I will certainly give that a try soon... ;)
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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
Man, at least in my pre-Smoker age, I'd use beer instead of water, (along with salt, pepper, soy sauce, and chopped onions) but I'd re-use the boil mix every time. (After a few times, that boil mix turned into a great broth!)
Now, I rub them up, smoke for 3 hours at 250 or so, foil and cook at 250-300 for a couple more hours, then remove ther foil, paint up with sauce and smoke again for about an hour.
steve
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gotta love that 3-2-1 method, just make sure to adjust times for the smoker you're using. It is less time on the UDS.
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Awesome, Thanks, I will certainly give that a try soon... ;)
Mike would add his favourite flavour. What was that? Liquid something?
Oh, Liquid Smoke! ;D
I still stand by the 1,2,3 method. Only thing I miss, is the great pork rib broth.
Oh, my ProQ is all set for doing a porkbutt tomorrow. (Bummer, I gotta get up at 7:00!)
steve
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My favorite is the Baby Back, they cost so much more, but so tasty. Usually I buy when on sale and stock up the freezer. Lee Lee is one of my favorites for any meats. One in Peoria and one in Chandler. If you've never been, GO. Amazing. Each isle is a different country's products. never seen a cleaner grocery in my life. Meat prices are awesome. if you like fish they have strange fish there also. Several times they had tanks of live baby octopus.
Cryo packs @ Lee Lees have two slabs each. Usually about $2.99 a pound. Spare Ribs to me have too many tendons or whatever that is. I cook to 200 degrees so they should be more tender. Love the price on Spare Ribs but taste and eating pleasure hands down goes to baby backs. (Please enlighten me to spare ribs so I can save my nickles)
I use Lee Lee's ground pork for home made sausage (soon to get a sausage stuffer and play with smoking that soon). Usually 99c a pound or less. Mix that with the ground chicken for fatties (oh yeah...love my fatties).
A couple times at Walmart I got the EXTRA MEATY Baby Backs. They were $4.50/lb but on sale for $3.00/lb. I wish I bought them out. 2.5 times the meat. very very good.
Where do you guys buy your ribs? Spare or baby backs?
When i cook, I usually use the mustard coating and my favorite rub is good old Lowery's Seasoned Salt. I smoke with Hickory or Oak. (get my wood @ Paul Bunyon). I don't usually sauce my ribs as it masks the good taste of the tender ribs. In ribs I want to taste the meat, not the sauce. Several times I brined my ribs but saw no difference at all.
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My favorite is the Baby Back, they cost so much more, but so tasty. Usually I buy when on sale and stock up the freezer. Lee Lee is one of my favorites for any meats. One in Peoria and one in Chandler. If you've never been, GO. Amazing. Each isle is a different country's products. never seen a cleaner grocery in my life. Meat prices are awesome. if you like fish they have strange fish there also. Several times they had tanks of live baby octopus.
Cryo packs @ Lee Lees have two slabs each. Usually about $2.99 a pound. Spare Ribs to me have too many tendons or whatever that is. I cook to 200 degrees so they should be more tender. Love the price on Spare Ribs but taste and eating pleasure hands down goes to baby backs. (Please enlighten me to spare ribs so I can save my nickles)
I use Lee Lee's ground pork for home made sausage (soon to get a sausage stuffer and play with smoking that soon). Usually 99c a pound or less. Mix that with the ground chicken for fatties (oh yeah...love my fatties).
A couple times at Walmart I got the EXTRA MEATY Baby Backs. They were $4.50/lb but on sale for $3.00/lb. I wish I bought them out. 2.5 times the meat. very very good.
Where do you guys buy your ribs? Spare or baby backs?
When i cook, I usually use the mustard coating and my favorite rub is good old Lowery's Seasoned Salt. I smoke with Hickory or Oak. (get my wood @ Paul Bunyon). I don't usually sauce my ribs as it masks the good taste of the tender ribs. In ribs I want to taste the meat, not the sauce. Several times I brined my ribs but saw no difference at all.
Lee Lee rocks, as does the Ranch 99 Market on 40th street just South of the 202. I could spend hours at either one of these stores.
We like BB's but have now begun to really like spares, especially for the price. We get our spares wherever we find them on sale for .99/lb. We then load up with a few dozen racks for practice and save the really good ones for competition. You'd be surprised at how helpful most meat counter people are when it comes to seeing what they have in the back room. Just ask.....I've never heard a no answer on seeing what product they have that is not on the shelves.
I suggest starting a separate thread asking the differences between BB's and Spares, how to cook them, how to trim them, etc. You'll definitely get a lot of great advice and answers to your questions.
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I picked this up from a class a while ago--if you're smoking on a WSM and are cooking ribs for lots of people then you'r challenged with space issues--a WSM can hold a few racks if you lay them directly on the grill, but not enough.
Here's a trick, after removing the silver skin from the back of the rib, roll each rack into a loose "circle" and run a bamboo skewer through it--sort of like a pinwheel. You can stack the "pinwheels" horizontally and maximize your cooking space. In my experience, it has no effect at all on the final taste/texture/appearance of the rib!
In terms of mustard, I've tried and, competed with it--it works great. Cheap, yellow mustard. Who'd have thought.
Beers