How do you do your ribs?

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ckylec

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Feb 21, 2012
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Alabama, USA
I have gotten decent at spare ribs and baby's recently but I want to know how ya'll do yours? I have been lurking around here for a while and I decided I'd try to pick up something new from all the experts here. Thanks!

Oh,yeah, I'm not looking to get anyones "family secrets" or "competetion winning secrets" here.
 
I like a light mustard coating to help the rub stick to the ribs. Typical dry rub, mop sauce during cooking, and that's about it. I don't have any recipes....it's all just thrown in until the color looks right and the taste is good.
 
I usually do the country style ribs. Season with some type of seasoned salt and pepper. I'll let it cook on the grill, and during the last few minutes, I'll slather on whatever bbq sauce I happen to have on hand. If I get real adventurous, I'll use some smoking chips on the coals while cooking.

That's about it. I have no rhyme or reason to this method.
 
1) peal membrane off back of ribs

2) Rub with your favorite rub

3) I smoke mine with indirect heat at 250 degrees, mopping or spraying with apple juice every 30-45 minutes until the meat begins to pull back from the end of the bones.

4) Once that has started, I will "crutch" them by wrapping in aluminum foil and returning to the heat. By this time they have all the smoke they are gonna take anyway. When I wrap them, I mop or spray them with apple juice again, and apply a light coating of my favorite BBQ sauce.

5) Check them after an hour to make sure they are not over done.

6) remove from foil, cover with sauce, and return to heat until sauce is glazed..

Be careful taking them off, they will be fall off the bone. Just be careful not to overcook them.
 
Diehard Hunter said:
1) peal membrane off back of ribs

2) Rub with your favorite rub

3) I smoke mine with indirect heat at 250 degrees, mopping or spraying with apple juice every 30-45 minutes until the meat begins to pull back from the end of the bones.

4) Once that has started, I will "crutch" them by wrapping in aluminum foil and returning to the heat. By this time they have all the smoke they are gonna take anyway. When I wrap them, I mop or spray them with apple juice again, and apply a light coating of my favorite BBQ sauce.

5) Check them after an hour to make sure they are not over done.

6) remove from foil, cover with sauce, and return to heat until sauce is glazed..

Be careful taking them off, they will be fall off the bone. Just be careful not to overcook them.
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x2
 
Diehard, that is very similar to how I do mine, but I haven't been spraying throughout or wrapping in foil. Also, one question I've always had concerns the membrane. It seems like there isn't that much of it each time I peel it off. It makes me feel like I'm doing it wrong.
 
ckylec said:
Diehard, that is very similar to how I do mine, but I haven't been spraying throughout or wrapping in foil. Also, one question I've always had concerns the membrane. It seems like there isn't that much of it each time I peel it off. It makes me feel like I'm doing it wrong.
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It is not very thick, but it covers the entire back side of the ribs. here is a trick to getting it off. Get a corner started with a knife or fork point then grab it with a [color:#FF0000]paper towel[/color] between your fingers. When you get it all off the shine will be gone from the ribs and nothing but a thin layer of white fat will remain.

The spraying breaks down the collagen in the meat and makes it more tender. The wrapping in foil keeps the meat from drying out and cuts down on cook time.
 
Diehard Hunter said:
Poser said:
The only sin is to boil the meat first. The mere suggestion of boiling ribs should get any user banned from the cooking forum.
Click to expand...

I agree 100%.
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x3 again....the only thing is I don't spray but I use a water pan...and remove it when I double foil wrap and I also apply a dry rub after the membrane is removed and let them sit in the fridge overnight....No BBQ sauce on my ribs if you want it put it on yourself I have it on the side.......
 
This is good. Obviously I'm not getting all the membrane off. I usually do spare ribs and the membrane I am getting off barely covers the bones. Sounds like I need to be getting more off. I will be trying the applejuice and wrap tomorrow. I can't wait. My two slabs are rubbed and in the fridge. Can't wait to see how they turn out!
 
Follow the advice above and you can't go wrong.

Im on "smoker time out" until it rains. Yard is so dry that it would burst into flames with the first spark/ember from the smoker. :(
 
For baby backs I use the 2-1-1 method

For St Louis style ribs and spear ribs I use the 3-1-1 method

I smoke them at 225 for either 2 or 3 hours depending on the ribs and then foil and add apple juice, increase the temp to 250 and leave them in the smoker for another hour. I then take them out and while keeping the temp at 250 I either place them back in the smoker or in the grill for another hour, maybe less.

The wriping in foil and adding apple juice "steams" them in the foil. When I put them back on the grill it helps frim them back up some and grazes them with the BBQ sauce.
 
my smoker is on my deck above my grave drive so I have no worries. I just put on two slabs of spare ribs and one drunk chicken. The beer drinking starts now!
 

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