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Streamer
Trophy hunter
Joined: 23 Jan 2008
Posts: 251
Location: Sarnia |
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 Ribs?? |
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My wife just got a couple of racks on sale but neither of us has ever cooked them. Looking for a recipe for "fall of the bone" bbq ribs. thanks
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| Thu Mar 18, 2010 6:12 pm |
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Fisheye
Belle River Gang
Joined: 13 Nov 2007
Posts: 7562
Location: DEERBROOK, LAKE ST. CLAIR! |
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Streamer, most people par boil them on simmer first for about 45 mins to an hour, but not all people do. Then put your favorite sauce or rub on them and then Q them. One thing you must keep in mind though, they must be slow cooked or they will be tough!
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PAUL
If you want to catch a fish, you have to drink like a fish!
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| Thu Mar 18, 2010 6:20 pm |
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Eric The Pirate
Site Admin
Joined: 13 Nov 2007
Posts: 18536
Location: Outer Space / Sarnia / Wallaceburg / Everywhere |
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Okay, I know a thing or 2 about ribs.... I am not a boil fan so here is what I do...
Start by making your own sauce here is a quick way to do it.
Ingredients
-2 large cans of tomato paste
-1 stick of butter
-whole garlic
-75 ml Black strap molasses
-2 whole jalapenos
-white pepper, salt, black pepper, cumin, thyme, ground anise
-Liquid smoke (mesquite)
-Red wine vinegar, white vinegar 1 cup combined
-Jack Daniels 1/2 cup
-Brown sugar 1/2 cup
-1/2-1 cup of water
1- Finely chop garlic and jalapenos
2- Melt 2 tbsp of butter in a large sauce pan.
3- Add chopped veggies and saute
4- add tomato paste and 1/2 cup of water (stirring the whole time)
5- whisk in molasses once the tomato shows signs of steam
6- add 5 shakes of liquid smoke (less if you like subtle smoke flavor more if you like it the other way)
7- Get the mixture hot while stirring the entire time add your sugar
8- Add your whiskey then vinegar (still stirring!!!)
9- Add your remaining water to get a consistency you like and all of your dry spices to your taste.
-10 Stir in the remaining butter and simmer 1 hour.
( you can strain out the pepper and garlic if you choose, I do not)
Now your sauce is ready here is how you prepare the ribs so they fall of the bone.
Fire up your BBQ on Med-High
-Brush your ribs with EVOO
-rub your ribs with any spice you like I use lemon pepper, garlic salt, and onion powder.
-Grill your ribs until the are about 1/3 cooked and remove from heat.
-Place your ribs in a roasting pan and cover them with you homemade sauce (saving enough sauce for the last step)
-Set your oven on 270F and place your covered roasting pan in the oven
-Cook for 3-4 hours
Carefully remove the ribs from the pan (they will fall apart) and place them back on the BBQ for 3-5 minutes on MED brushing them with your remaining sauce.
Serve with corn on the cob, baked beans, coleslaw and cold beer!!!! 
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| Fri Mar 19, 2010 8:11 am |
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BOOMSTICK
500 Post Club
Joined: 18 Mar 2009
Posts: 701
Location: Chatham |
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OHHHH MY! this post has my mouth watering. Eric.....i'm printing your recipe off, that sounds "amazing"
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| Fri Mar 19, 2010 10:09 am |
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Gigoon
Outdoor Lover
Joined: 13 Jan 2009
Posts: 36
Location: Sarnia |
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First off use only charcoal ,then use a little apple or peach wood chips for some somky goodness . cook slow and cold the only way to go and make shure you remove all the silver skin on the back and thats just the start. You can brine them before cooking this way you dont boil away the fat flavor since most good ribs dont have alot of fat and pork has no marbling , use sea salt one Tsp for a cup of water boil add spices and some brom sugar , let the ribs rest for about 12-24 hours rinse before grilling . dont smoke more than an hour the smoke flavor will become bitter and cook for about 4-6 hours on low heat about 200f and like Eric said stay away from store BBQ its way better making your own, last hint look up some mustard BBQ sauce and spray with peach juice during cooking to keep it moist and add the BBQ sauce 1hour before finishing . anything else is just wrong trust me
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| Fri Mar 19, 2010 10:16 am |
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Streamer
Trophy hunter
Joined: 23 Jan 2008
Posts: 251
Location: Sarnia |
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Sounds awesome guys. Think I'll try on Saturday. One question, how long roughly is 1/3 cooked?
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| Fri Mar 19, 2010 10:21 am |
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Gigoon
Outdoor Lover
Joined: 13 Jan 2009
Posts: 36
Location: Sarnia |
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one good cigar and about four Jacks
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| Fri Mar 19, 2010 10:23 am |
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kdawger
Master Angler
Joined: 09 Jan 2010
Posts: 100
Location: essex |
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this is one of my favorites
* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne
Rub above mixture on all Ribs, put it on as thick or thin as you like.
I cover the racks with tin foil (wrap each rack individually)and cook at 300 for around 3-4 hours..I drain the juice after an hour and a half. then uncover the foil and put lots of good bbq sauce for the last 45 minutes to an hour.
Add more or less chilli and cayenne to suit your spicy needs 
Fall off the bone fantastik Ribs.
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| Fri Mar 19, 2010 11:55 am |
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G-MAN
500 Post Club
Joined: 31 Mar 2008
Posts: 522
Location: Belle River |
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Dry rub them, cook with indirect heat, preferably charcoal and a pouch of wood chips if not a propane BBQ will do. Must use the wood chips. Soak 2 handfulls in water for about an hour. Then place those 2 handfulls with 1 dry handfull in a tinfoil pouch and poke some holes in it. Only turn 1 burner on, place the pouch on that burner. Put the ribs on the other side of the BBQ and cook at 250 for 3-4 hours. Then baste them with a good sauce directly over the flame for about 5 min per side.
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| Fri Mar 19, 2010 7:58 pm |
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Bobbyhandcuffs
2000 Post Club
Joined: 08 Dec 2007
Posts: 2154
Location: London |
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Ahhh ribs... without question my favorite food. I have spent years and smoked and cooked well over 80 racks of ribs to get this dialed in. Here are a few tips and some meat porn to drool over...
a) Buy good meat... the extra it'll cost you to get your baby back ribs from a butcher are well worth it in the quality of the end result. Don't fall for the $1.77 lb side deal...
b) Give yourself some time. I start my rib making process 2 days before I am ready to serve them.
c) Remove the membrane from the back... if not it will get tough (hampering the fall off the bone appeal)
d) Try making your own rub... really it's easy but again buy your spices fresh from a market for best results. I use a mix of Spanish paprika, some special peppers, Mediterranean salts, good cayenne etc. you can find some great rubs online if you dig around.
e) In the evening 2 nights before rub both sides of the ribs in honey/mustard + apple sauce and leave overnight covered in a fridge
f) The next morning rinse them off and completely coat your ribs with rub and recover them back into the fridge. Laying flavor is the name of the game.
g) This is also a good time to make a sauce... again - try doing it yourself but there are lots of store brands that are fantastic. For a real nice change try doing a honey garlic sauce.
h) On the morning of the rib cooking - make two tinfoil pouches and fill them will either soaked apple wood chips or you can get those Jack Daniels pellets @ Canadian Tire (they are amazing)
i) Individually wrap the ribs in tinfoil and add a mixture of oil, apple juice and a bit of BBQ sauce into the wrapped ribs being careful not to puncture.
j) Put them on the BBQ over indirect heat (meaning turn just one burner on the far left or right on the lowest possible flame) put the ribs on the other side and broil them for 3 hrs... (when you open the tinfoil you'll see that there's lots of juices and the meat should be moist)
k) Remove from the pouches and save the juice (it becomes your baste)
i) Put the smoking tinfoil pouches directly over the indirect flame, poke a few holes in the top and wait for consistent smoke...
j) Put the ribs back on the BBQ over indirect heat and try not to open it for 30 minutes at a time (so the smoke stays dense) when you do - coat generously with baste
k) After another 3 hrs the meat should start to pull back from the tips of the bones which tells you they are ready...
l) Now is when you start to add the sauce... paint in layers and cook them letting it caramelize and flip, caramelize and flip... the last layer being thick.
m) Take them out and let them sit for 5 minutes before serving...
n) Take off and rings or clothing that you don't want to damage and have lots of napkins handy.
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It is the continuity of the river, day in and day out, that defines my "luck" and, each day I head to the river, I feel myself truly living my life.
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| Sun Mar 28, 2010 7:19 pm |
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fishmonger
1000 Post Club
Joined: 13 Nov 2007
Posts: 1720
Location: SCR |
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Oh Bobby, that was a cruel thing to do to me first thing on a Monday morning.
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| Mon Mar 29, 2010 8:07 am |
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Eric The Pirate
Site Admin
Joined: 13 Nov 2007
Posts: 18536
Location: Outer Space / Sarnia / Wallaceburg / Everywhere |
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 | | Oh Bobby, that was a cruel thing to do to me first thing on a Monday morning. |
I am wondering if we need to organise some sort of Skunked-Cook-OFF or something?
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Seen It All... Done It All... Forgot Most Of It...
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| Mon Mar 29, 2010 8:18 am |
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walleyepro1
2000 Post Club
Joined: 04 Apr 2009
Posts: 2411
Location: windsor,ontario |
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lol man they look delicious.i'm craving rib's for breakfast now thank's a lot guy's.
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| Mon Mar 29, 2010 8:49 am |
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fishmonger
1000 Post Club
Joined: 13 Nov 2007
Posts: 1720
Location: SCR |
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| | | | Oh Bobby, that was a cruel thing to do to me first thing on a Monday morning. |
I am wondering if we need to organise some sort of Skunked-Cook-OFF or something? |
I like the idea, my kids tell me I make the best ribs they have ever had. Another idea for a cook off, I make the worlds best perch chowder.
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| Mon Mar 29, 2010 10:14 am |
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Eric The Pirate
Site Admin
Joined: 13 Nov 2007
Posts: 18536
Location: Outer Space / Sarnia / Wallaceburg / Everywhere |
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| | | | | | Oh Bobby, that was a cruel thing to do to me first thing on a Monday morning. |
I am wondering if we need to organise some sort of Skunked-Cook-OFF or something? |
I like the idea, my kids tell me I make the best ribs they have ever had. Another idea for a cook off, I make the worlds best perch chowder. |
You know.... when you start throwing around that word "Best" someone is going to make you back it up..... 
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Seen It All... Done It All... Forgot Most Of It...
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| Mon Mar 29, 2010 11:23 am |
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Bobbyhandcuffs
2000 Post Club
Joined: 08 Dec 2007
Posts: 2154
Location: London |
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I'm always up for a ribfest... we had one last year and there were 16 racks entered. Everything from boiled, spicy, beer roasted... you name it. Basically you prepare them right up to the point of BBQ sauce at home then bring them to the competition... all the smoking and prep work is behind the scenes and you really only need 45 minutes for everyone to reheat and sauce their ribs (Easy to coordinate with 2 good size grills)
The best way to pull it off would be to meet up for a BBQ in Sarnia or Erieau. Find out how many want to cook then have a limited number of guests who can sign up based on 2 racks prepared per chef and tickets @ $17 each for guests (reasonable for a rib dinner???) This covers costs for the meat cookers ($11 for 2 racks) along with a $50 prize. With 8 guys, doing 2 racks each (11 ribs per rack) - you'd average 8 ribs per person - you could easily have a very successful event hosting a total of 20 very lucky people (1 rib from each rack + baked beans and salad). All the entries are anonymously assigned numbers when serving and people can score the entries based on sauce, meat tenderness, etc...
Some sort of apron with the Skunked King of the Pigs Title may be necessary if it turns into an annual event... Ofcourse my wife will likely get tired of me wearing it around the house, to bed, to work, picking up Owen from daycare during the year ahead...
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It is the continuity of the river, day in and day out, that defines my "luck" and, each day I head to the river, I feel myself truly living my life.
Last edited by Bobbyhandcuffs on Mon Mar 29, 2010 12:51 pm; edited 1 time in total |
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| Mon Mar 29, 2010 12:38 pm |
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Doubletime
Fishing Legend
Joined: 23 Aug 2008
Posts: 294
Location: Woodstock |
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DAAMMNN! guys , this thread is makin me hungry....................
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| Mon Mar 29, 2010 12:51 pm |
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cugrhntr
Fishing Legend
Joined: 27 Dec 2010
Posts: 320
Location: leamington |
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The way that I love cooking my ribs, put them in the smoker (hot smoker) with enough chips for 45min-1 hour of heavy smoke. (i currently use a mix of jack daniels and hickory flavor chips) let them smoke for 45 minuits to an hour. Then let it sit in the smoker which is still running for a few hours until ALMOST done. then onto the grill with your favorite rub or sauce. They just about fall off the bone (likely will next time when I remove that silver membrane) and have a pleasant amount of smoke flavor
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| Sun Jun 05, 2011 9:00 am |
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Da Jimm'r
Gold Club Member
Joined: 24 Jan 2010
Posts: 3135
Location: Sarnia |
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If doing a Rib Cook Off, I'll "sigh" be the first to sacrifice my valuable time to judge the Ribs. I know everyone appreciates this great sacrifice I'm willing to make, but I don't mind helping fellow skunks out. 
On a second note: I am now heading to the butcher shop to get some ribs. You have all made me hungry!!!!!
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| Sun Jun 05, 2011 10:31 am |
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kdawger
Master Angler
Joined: 09 Jan 2010
Posts: 100
Location: essex |
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did some yesterday, 3 hours of smoke (using charcoal in the smoker too) 3 hours in foil on smoker still, than 2 more hours saucing with some butter/dr.pepper sauce.
Turned out pretty dang good, had some for breakfast this morning
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| Sun Jun 05, 2011 2:20 pm |
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