JMo's makin' ribs today!

[JModius1972]

As per Chihili's request...here's how I'm abusing some back ribs today:

Well, I have a rub that I made up of equal parts garlic powder, brown sugar, paprika, black pepper, thyme and half as much salt.

If you're using back ribs, the most important thing you can do is pull the membrane off the back (concave side) of the ribs BEFORE you do anything. It'll make a world of difference when you're eating them. Just use a sharp knife to ease it away from the meat and then I use a paper towel to get a grip and pull it away. It may tear and you might have to do it in two pieces, but make sure you get it all off.

http://img.photobucket.com/albums/v518/JModius/1-1.jpg

Then liberally apply the rub. Sprinkle to coat, then rub it in. You want to use the texture of the salt and sugar to make fine tears in the surface of the meat. This will help to tenderize it. I let it sit for two hours or so before I throw it on the grill.

http://img.photobucket.com/albums/v518/JModius/2-1.jpg

I wish I had a wood smoker or even a charcoal grill to do these on, but I don't. I'm gonna use my gas grill, but I do have mesquite wood chips that I'm gonna soak in water and make foil smoke packages to add some smoke flavor to the process. More to come as the day evolves. :aok:

[Mark Wein]

Yum!

Getting the membrane off is the hardest thing for me...

[Chihlidog]

Oh snap! love0

My ribs look shorter and thicker than that I am not exactly sure what they are, my wife bought them. Will they work the same?

[JModius1972]

Oh snap! love0

My ribs look shorter and thicker than that I am not exactly sure what they are, my wife bought them. Will they work the same?

Maybe they're country style. They've got more meat on the top of them. They'd probably work fine...just a longer cooking time. I'm looking at probably 3 hours...so you'd be at 4 or 5, I'd imagine. Remember that the key to tender ribs is low and slow.

Do they look like this?

http://img.photobucket.com/albums/v518/JModius/HyVeeBlueRibbonBone-inLoinCountrySt.jpg

[Chihlidog]

Ah, yeah. I just called the wife, she said theyre country style spare ribs. I wont even be home till 6 or so. Man. Maybe I should do this tomorrow when I am off work. I have never grilled anything for 3 hrs. lol

[JModius1972]

Ah, yeah. I just called the wife, she said theyre country style spare ribs. I wont even be home till 6 or so. Man. Maybe I should do this tomorrow when I am off work. I have never grilled anything for 3 hrs. lol

That would be a great Saturday afternoon project. I'm only doing them today because I'm home and have the time to spare...no pun intended.

[Phil513]

OK JMo, a bit of advice.

I do have a charcoal grill, (along with a bag of charcoal).

If i was to try this, how would i control the heat and length of time? I dont think they would stay hot for 3 hours. Do i just keep adding charcoal?

[JModius1972]

OK JMo, a bit of advice.

I do have a charcoal grill, (along with a bag of charcoal).

If i was to try this, how would i control the heat and length of time? I dont think they would stay hot for 3 hours. Do i just keep adding charcoal?

Yep.

Most charcoal grills have two vents...one on the bottom and one on the top. By adjusting those, you allow airflow in the grill. Fire needs air to breathe, so if you open them, hotter fire. If you close them, cooler fire. You'll have to fool around with your particular grill to find out what settings are best. When you've got the temperature set, just check it every 20-30 minutes for charcoal and add more as needed.

This is why a smoker with a side firebox is killer. Easy to add charcoal (or hardwood) to it and easy to control temperature. Plus, there's no chance of flareups because the fire isn't under what you're cooking.

I have serious GAS for one of these:

http://img.photobucket.com/albums/v518/JModius/wood-chip-barbecue-smoker.jpg

[Phil513]

Yeah, that would be really cool.

I live in an apartment complex, on the bottom floor, so i cant even do it on my patio, as there is a patio directly above me, and people are unhappy with flame directly below them. biggrin But i can wheel it right out front of my door and do it.

I'd sure like to give it a try, it looks amazing.

[JModius1972]

So here's the continuation of the ribfest.

I soaked the mesquite chips for 90 minutes and made smoke pouches. It's pretty easy, and it adds a ton of flavor. You just put them in the center of 3 layers of aluminum foil, and fold the foil over to make a pouch, sealing the edges. Poke 5-6 holes in the top to let the smoke out, and your golden. I put them under the grates on top of the burners where its hottest.

http://img.photobucket.com/albums/v518/JModius/3-1.jpg
http://img.photobucket.com/albums/v518/JModius/4.jpg

Here are the babies on the grill. I light the left burner and leave the right off. Easier to keep the heat low and prevent flareups from the grease hitting the fire. Burnt ribs do not taste good.

http://img.photobucket.com/albums/v518/JModius/5.jpg

I forgot to mention that I mix up 2 cups of apple juice and 2 tablespoons of cider vinegar and put it in a spray bottle. While they're cooking I give them a spray down every 30 minutes. Keeps them from drying out and gives them a hint of an apple flavor. I just use a spray bottle I bought at a dollar store. They went on at 2:30 and I took them off at 6:00. Here you go.

http://img.photobucket.com/albums/v518/JModius/6.jpg

I usually don't put the sauce on while they're on the grill because I've burned them before. The wife and I also like drastically different sauces. She likes hers really sweet and I like mine really hot and spicy. So, to avoid mixing them up, we just sauce them as we eat them. If you thin the sauce out with a touch of water I find that it really doesn't make a difference (to me, anyways).

Good luck guys. I'll be interested to see if any of you have at it over the weekend and if it turns out.
http://www.cosgan.de/images/midi/haushalt/d030.gif http://yelims1.free.fr/Alcooliques/Alcooliques11.gif

[Chihlidog]

Man that looks fantastic. I do think I am gonna try it tomorrow. I usually dont wet my wood chips, I just toss 'em in. I find I still get great flavor and it adds a bit more smokiness. I gotta get some more varieties though, I think I just have hickory downstairs.

[Mark Wein]

Awesome!

[JModius1972]

Man that looks fantastic. I do think I am gonna try it tomorrow. I usually dont wet my wood chips, I just toss 'em in. I find I still get great flavor and it adds a bit more smokiness. I gotta get some more varieties though, I think I just have hickory downstairs.

Well, living in a townhouse complex, the neighbors would HATE me if I did that. Wetting them keeps the smoking down a bit but still gives you good flavor. Otherwise it'd be like a 5-alarm blaze out back. However, after the parking escapades of this past winter, I'm starting to not give a rat's ass about stuff like that.

[Chihlidog]

Well, living in a townhouse complex, the neighbors would HATE me if I did that. Wetting them keeps the smoking down a bit but still gives you good flavor. Otherwise it'd be like a 5-alarm blaze out back. However, after the parking escapades of this past winter, I'm starting to not give a rat's ass about stuff like that.

I would go nuts having neighbors like that. My neighbors have made comments about my grill, but only to the effect that "wow that smells really good!" and "you're crazy...outside grilling in the freezing cold". biggrin And I have made quite a bit of smoke :o

[JModius1972]

I would go nuts having neighbors like that. My neighbors have made comments about my grill, but only to the effect that "wow that smells really good!" and "you're crazy...outside grilling in the freezing cold". biggrin And I have made quite a bit of smoke :o

I may test the waters a little this year. This will be the third summer that we're here, so I think I'm ready to let it all hang out. I'm thinking rotisserie beef roasts and stuff like that with wood chips burning in the background.

Last summer we started the tradition of Saturday night BBQ's that went until 2AM Sunday. That was a good time. We had one of those portable fire pit thingies and had fires going and all. I'm sure that it smelled like campfire all over the place. This summer should be interesting.

[Chihlidog]

Oh, hey Jmo......I need a sauce recipe. I've got the afternoon free till 5 or so. Feel like sharing yours?

[Mark Wein]

Oh, hey Jmo......I need a sauce recipe. I've got the afternoon free till 5 or so. Feel like sharing yours?


If you need a straight ahead BBQ sauce ask Eminence_front. His kicks ass.

[Chihlidog]

If you need a straight ahead BBQ sauce ask Eminence_front. His kicks ass.

Well somebody post one. I gotta get these started! biggrin

[telecaster911]

excellent eat0

We are smoking something tomorrow. Mrs T will surprise me when she comes home from the grocery store. Also, I think we are going to try smoking a rack of peanuts. :aok:

[telecaster911]

Well somebody post one. I gotta get these started! biggrin

If you don't feel like making one, the Blaine Hill hot is pretty good, not sweet and not too hot. A good starter to add to.

Rosies, is a great sweet sauce.

:aok:

[Chihlidog]

If you don't feel like making one, the Blaine Hill hot is pretty good, not sweet and not too hot. A good starter to add to.

Rosies, is a great sweet sauce.

:aok:

I dont really have time to go anywhere that would have that. Wife is leaving for church real soon here.

[telecaster911]

I dont really have time to go anywhere that would have that. Wife is leaving for church real soon here.


They have it at our Giant Eagle idn_smilie

[JModius1972]

Ah man we were out all day. Sorry. I don't have a homemade sauce recipe, believe it or not. The local store has a house brand that's a beer and chipotle recipe. It's amazing out of the bottle, but I add honey for the wife and hot sauce for me (I used some endorphin rush yesterday). I also thin it out a bit with some water. idn_smilie

http://img.photobucket.com/albums/v518/JModius/7.jpg

[Chihlidog]

Well I have another batch in the fridge, maybe I'll try again tomorrow :o

[Chihlidog]

They have it at our Giant Eagle idn_smilie

Your iggle also carries habaneros cop0