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The Rib Thread
LSF Member
Joined:
05/14/2010
From andover
Posts: 4381
"Official" grilling season will soon start, although for some [like me] it never stops. so i thought i would jump the gun and try to get folks involved in the grilling or smoking of ribs [or in the oven].

i'm not realy into "boneless" ribs, although they can be prepared into some tasty items. i would like to concentrate on baby backs, spareribs whole, st. louis ribs, bone in country ribs, and of course beef back ribs and short ribs.

for example here are some of the ribs. first pic are beef back ribs and pork baby backs ready for party. second is a whole slab of spare ribs, then beef back ribs ready to serve, and baby backs just before they are done during the mopping process.

i'm hoping for lot's of input here. i know there are folks out there that want to learn some ideas and some full of ideas to give. good luck.

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Posted on: 2013/3/7 9:52
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Re: The Rib Thread
Staff Team
Joined:
09/22/2007
Posts: 4146
Great thread Reinhard and thanks for your continuing posts and pictures of great food and great food sales and all your other help in this forum. Here is my ribs that I prepare many times through out the season. I like spare ribs the best and I usually put cavenders seasoning and lowrys salt for my rub. I than brown the Ribs on my outside grill and than wrap them in aluminum foil and put in oven at 225 degrees for almost 3 hours. Our favorite BBQ sauce is Cookes BBQ sauce and I put that on about 30 minutes before I take the ribs out of the oven. The ribs are really good and the whole family enjoys them everytime we have them.............Kirk

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Posted on: 2013/3/7 10:12
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Re: The Rib Thread
LSF Member
Joined:
05/14/2010
From andover
Posts: 4381
here is how i process a whole slab of spareribs into st. louis ribs and utilize everything. first i cut the skirt off . then i cut the brisket off and take the meaty part of the brisket off for sausage trim [along with the skirt].the brisket piece i freeze and brine and smoke later for use in beans and kraut dishes for flavor. it's very important to take the membrane off. as you see i took a butter knife and inserted the blade just behind the membrane and pulled it towards me about a inch. then i take a paper towel and pull it off.

end result you see the st. louis rib ready for the rub. good luck.

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Posted on: 2013/3/7 10:17
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Re: The Rib Thread
LSF Member
Joined:
05/14/2010
From andover
Posts: 4381
Those ribs look very tasty!! browning ribs i have never done, but it makes a lot of sense. i would think it locks in the juices. i have to try that next time. this is what i mean by sharing ideas. cooking, grilling, smoking is a never ending adventure. good luck.

Posted on: 2013/3/7 10:28
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Re: The Rib Thread
Field Staff
Joined:
10/12/2004
From Willmar, MN
Posts: 3979
I will be smoking my first few racks of ribs when the snow melts and am curious if people like smoking them with a rub on them or saucing them as they smoke? I usually do my pork butts and briscuits with a rub but am definately open to some saucy ribs.

Posted on: 2013/3/7 11:16
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Re: The Rib Thread
LSF Member
Joined:
07/31/2007
From central mn
Posts: 4320
I love smoked spare ribs as well,getting the membrane off is a challenge tho,so I talked to a cook from famous Daves to see if they had a trick,he told me they keep the membrane in tacked as doing so holds on the juices in,however they score the membrane lengthwise with the bones,I tried this method and it turned out great,not chewy at all.

Posted on: 2013/3/7 11:25
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Re: The Rib Thread
LSF Member
Joined:
05/14/2010
From andover
Posts: 4381
my wife prefers her ribs just with rub and i like both at times but lean on rub and sauce. i think we can get into this more but here is what i do if i dont use a sauce.

i like to use a base for the rib before putting the rub on. for example i put a mix of grape jelly [two parts] and one part of yellow mustard or just mustard on the ribs. then i put the rub on. this helps the rub stick to the ribs better.

then depending on what type of ribs you have i put them in foil for a certain length of time. and when i see some pull back on the bones i then finish them off without foil in indirect heat on the grill.

the key i believe for using just rub at this time is to have that magic apple juice on hand in a spray bottle. instead of sauce, this keeps the ribs moist while you are turning the ribs over until ready to serve. now this is just one method so maby others have ideas as well for just the rub. good luck.

Posted on: 2013/3/7 11:35
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Re: The Rib Thread
LSF Member
Joined:
01/06/2011
From St. Paul, Hackensack-Longville-Leech
Posts: 709
What do you guys like to do for sauces, I know I always had the traditional bbq growing up but during highschool I started going to Kansas to turkey hunt. There is a place there called Guy & maes tavern which is some dive bar in a little town but hands down the best ribs ever (I think they even said presidents including hefty boy clinton would get em shipped frequently) they had the dry rub with the mop sauce which, cant even describe how good this places ribs were!!.... So, we had a bunch of ppl at the cabin last summer and made a bunch of ribs for the day. We made four different sauces based on regions and found out that traditional was one of our least fav's

1) Tradiotional homemade (tomotoe based, semi sweet) known as Kansas City and is which most store sauces are- soaked on ribs and tends not to penetrate meat too much

2)Dry rub with mop sauce( slopped over ribs a few times during cooking and abosrbs more into meat than Kansas city-also tomatoe based and spicier this regions sauce is from N carolina and I think the East side

3) South Carolina sauce- Mustard based bbq sauce

4)Texas style- similiar to the mop but very little tomaote based and lots of onions, also use a lot of clippings of smoked meat and smoked chillis and other things to add flavor (also slopped on to abosorb into meat)

Overall the Mustard was the hit, maybe cause everyone was more skeptical at first. The north Carolina sauce was liked by all. Tradtional was the same and liked by all but not too many 1st choice. Texas style seemed like it was a yea or nea, the smoky flavor was a little too much for some but was also first time we made it.

I dont rememeber where the recipes ended up, but let us all know what you guys have done. i will look for em next time I am up at cabin!

Posted on: 2013/3/7 15:01
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Re: The Rib Thread
LSF Member
Joined:
05/14/2010
From andover
Posts: 4381
the internet is full of good BBQ sauces and mop sauces. a few years ago a meatcutter told me about a very simple sauce he makes. you know a lot of things that are good are simple to make. this sauce i have used on ribs and chicken. i used it last summer on 12 racks of baby backs for a neighbor who came back from his tour in the mid-east. his daughter is going into the service this summer and he asked me to make this again for their family and friends at a gathering to see her off.

1 cup ketchup
1 cup Western dressing
1/2 cup apple juice

combine all three and stir and heat on low temp. you can add more apple juice if you want it more saucy or less if you want it thicker. i want it saucy enough to mop on. the apple juice thins it out and adds flavor.

i always make enough to last me for a few go arounds on the grill for pork or chicken. put on your favorite rub and finish it up with the mop sauce. it has a sweet and sassy taste. good luck.

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Posted on: 2013/3/7 15:01
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Re: The Rib Thread
LSF Member
Joined:
09/24/2012
Posts: 140
I soak the ribs for a day and a half in apple juice add a pinch of cinnemen.Then rap in foil poke holes in foil and grill 3hrs ,sauce it putit back on the grill to put a seer on the sauce and sauce it again,let it warm up for a few and all done.

Posted on: 2013/3/7 15:32
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