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#3205460 - 03/27/13 11:24 AM Pork Ribs.
Slaughter-06
14 Point


Registered: 05/03/01
Posts: 8232
Loc: Dyersburg,Tn.

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Lets hear how you cook your Ribs?

I'm not really interested in your secret BBQ sauce, but more on
how you cook them.

Temp?
Time?
Foil?
No Foil?
Rest is cooler?
Par Boil first?


I pull the skin off the back of my ribs, and try to keep my fire around 200 degrees.
inderect heat fire box on the side.
about 3 hours into it, I start keeping a close eye on them bending them every five minutes to check for tenderness
Slop on sauce at this time for wet ribs sprinkle on rub for dry ribs.
I don't care to wrap my ribs with foil half way through the cooking process nor do I put them in a cooler to finish them off.
I cook mine on the grill start to finish.

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#3205562 - 03/27/13 01:27 PM Re: Pork Ribs. [Re: Slaughter-06]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12656
Loc: Tennessee

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It is important to remove the membrane off the back of the ribs. I had some ribs in Fayette county last Fall where the cook failed to do that -very noticeable difference.

Boiling ribs is sacrilege.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3205571 - 03/27/13 01:35 PM Re: Pork Ribs. [Re: Poser]
thetoolman
8 Point


Registered: 08/23/05
Posts: 1457
Loc: Charlotte, Tennessee

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On the grill from start to finish about 225, dry rub, then baste with sauce for last hour or so.
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"Vegetarian" old Indian word for Bad Hunter

http://www.completepctherapy.com

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#3205683 - 03/27/13 04:13 PM Re: Pork Ribs. [Re: thetoolman]
Slaughter-06
14 Point


Registered: 05/03/01
Posts: 8232
Loc: Dyersburg,Tn.

Offline
no Rib cookers here?
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#3205732 - 03/27/13 05:31 PM Re: Pork Ribs. [Re: Slaughter-06]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12656
Loc: Tennessee

Offline
I read a quote somewhere:

"Intelligence is something we are born with. BBQing is something that must be learned"
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3205743 - 03/27/13 05:41 PM Re: Pork Ribs. [Re: Poser]
BMan
16 Point


Registered: 02/06/06
Posts: 10438
Loc: Middle TN

Offline
I rarely cook mine on the grill other than to finish them up; I can't seem to keep a constant temperature where I want it, and don't have the time to really mess with it.

What I DO is cook them at 225 in the oven inside a turkey bag; keeps them moist and makes cleanup easier. I'll throw them on the grill to slightly sear and add sauce.

Membrane removal is VERY important.
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Rules are for people who lose fights.

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#3205795 - 03/27/13 06:27 PM Re: Pork Ribs. [Re: BMan]
Model 1
4 Point


Registered: 01/01/12
Posts: 146
Loc: On a boat

Offline
Temp:225 / famous daves rib rub and brown sugar/time: 2 hours with hickory or apple wood on the smoker. Then wrap in foil add squeeze butter and tiger sauce for 2 more hours/ take foil off and apply BBQ sauce, put back in smoker for 45 minutes to an hour. Take out and let rest for about 20 minutes( unless your like me and am to hungry to wait) enjoy👍. This is for baby back. If using spare or St. Louis style use 3 hours then 2 hours wrapped then 1 hour with sauce. If not using a water smoker spritz with apple juice during the first couple hours.
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I'm right 97 percent of the time, the other 4 percent doesn't matter.

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#3205807 - 03/27/13 06:36 PM Re: Pork Ribs. [Re: Model 1]
feathersandfur2214
4 Point


Registered: 02/20/11
Posts: 410
Loc: Roane Co, TN

Offline
Remove the membrane. Apply light rub and let sit for 1 hr.In the smoker at 225 with apple chips for around 2 hours. Wrap in aluminum foil with apple juice for 1.5 hrs.Finish off on grill.Let rest. Enjoy ! I serve my sauce on the side.
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#3206428 - 03/28/13 11:08 AM Re: Pork Ribs. [Re: Slaughter-06]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9509
Loc: Memphis

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 Originally Posted By: Slaughter-06
no Rib cookers here?


You nailed it. I just like to wrap mine in foil, since my barrel grill cooks one side faster than the other.
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Everything important in life was learned from Mary Jo Kopechne.

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#3206686 - 03/28/13 02:37 PM Re: Pork Ribs. [Re: TAFKAP]
beechnut
12 Point


Registered: 09/20/02
Posts: 5005
Loc: DRUMMONDS TN 38023

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 Originally Posted By: TAFKAP
 Originally Posted By: Slaughter-06
no Rib cookers here?


You nailed it. I just like to wrap mine in foil, since my barrel grill cooks one side faster than the other.


Thats why I use a rib rack.
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Abraham Lincoln

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#3208300 - 03/30/13 06:29 AM Re: Pork Ribs. [Re: Slaughter-06]
TrailWatcher
8 Point


Registered: 12/07/08
Posts: 1844
Loc: Tn,Knox

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First of all no babybacks for me I prefer the 2 finger ribs (the larger ones.Then I remove the membrane and add my dry rub and put in the frig overnight. The next day I get my Primo smoker at 225 temp and add my wood chunks and my water pan with Apple cider vinegar and water. Then I place the ribs on the rack over the pan and give them about 2,5 hours of smoke. At that point I double foil wrap the ribs and remove the water pan and continue to cook at 225 for about 1,5 hours and then check for doneness....No sauce for me it's on the side if you want it...
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#3208487 - 03/30/13 12:50 PM Re: Pork Ribs. [Re: BMan]
redblood
16 Point


Registered: 01/22/06
Posts: 14553
Loc: Lewisburg

Offline
 Originally Posted By: BMan
I rarely cook mine on the grill other than to finish them up; I can't seem to keep a constant temperature where I want it, and don't have the time to really mess with it.

What I DO is cook them at 225 in the oven inside a turkey bag; keeps them moist and makes cleanup easier. I'll throw them on the grill to slightly sear and add sauce.

Membrane removal is VERY important.






i like this method best. and with my schedule, its almost a necessity
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"I will predator hunt for food "

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#3208547 - 03/30/13 02:13 PM Re: Pork Ribs. [Re: beechnut]
Diehard Hunter
CRAMP
12 Point


Registered: 08/01/08
Posts: 6769
Loc: East Tennessee

Offline
I remove them membrane, the rub them with my special recipe rub and allow them to rest for about an hour. I will then smoke them with cherry or apple wood for 2 hours with indirect heat. I try to keep the temp around 225. Once they are smoked, I will wrap the ribs in aluminum foil (double wrap). Before I close the foil, I will add ingredients depending on how I want to finish the ribs. That could be home made BBQ sauce if I want wet ribs or apple juice and butter if I am going to finish them dry. After a couple of hours in the foil, I will check them for tenderness. I will finally remove them from the foil and finish them closer to the heat. If I want wet ribs I will sauce them at this time, and may resource them just before I take them off. I want the sauce to make a good glaze, I don't want it runny. If I am finishing them dry, I will do the same thing, but spray them again with apple juice a couple of times before I take them off and add the final dry rub for serving.
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The recreational value of a game animal is inverse to the artificiality of its origin and the intensiveness of the management system that produced it. Aldo Leopold


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#3208607 - 03/30/13 03:35 PM Re: Pork Ribs. [Re: Diehard Hunter]
brmaster
6 Point


Registered: 06/27/10
Posts: 845
Loc: TN, Shelbyville

Offline
doing the rib thing on sunday, doing dry rub tonight, set in fridge all night, take out about 2 hrs before time to cook, let them set and get to room temp, then its on the grill as is, heat on one side, ribs on the other
last hour add the sauce, gotta make sure the sauce gets on their and gets that blackened look to make it better
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Legal gun owners will be punished because the government doesnt know how to keep the criminals from buying them.

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#3208918 - 03/30/13 08:13 PM Re: Pork Ribs. [Re: brmaster]
huntinkev
8 Point


Registered: 11/23/06
Posts: 1461
Loc: East Tenn

Offline
indirect heat at 225. I pull membrane off and sprinkle my rub on about 24 hours before. Then I stick on cooker. I wrap mine in aluminum foil after I get the color I want on my ribs. Then stick back in cooker, usually for 90 minutes, gets them good and tender. Then I will unwrap and sauce and leave them on for 20-30 minutes let the sauce get good and sticky. If I am fixing a box of ribs for people then I won't sauce and leave foil on and stick in cooler and deliver.

Oh before I wrap I have started the last few times of using a spritzer. I will squirt them down a few times while cooking and squirt down good before wrapping. several ingredients but mainly apple cider vinegar, apple cider, lemon juice, a little chipotle tabasco.


Edited by huntinkev (03/30/13 08:19 PM)

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