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MittenReckitt
Citizen
Username: Mittenreckitt
Post Number: 17
Registered: 4-2006
| | Posted on Saturday, May 27, 2006 - 10:10 am: | 
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My friend gave me a recipe for bbq ribs, but he's a little zany and off the wall, so I want to check with some sane people. (For example, he eats Snickers for breakfast)
He said to marinate them in garlic and brown sugar o'night.
Then, on a very low flame, 200 degrees, slow cook them for several hours, with honey and bbq sauce coatings every so often. And salting them to get a crispy coating. Any recos on bbq sauce? This guy buys it by the gallon, as he drenches everything he makes with it, so I can't trust his reco here either.
My goal is for the meat to be practically falling off the bone. My friend made them once this way a long time ago, but he was drunk on fancy wine that night, and hasn't been able to repeat that performance since.
Also, what do folks recommend for sides? My friend mocks me for cole slaw, but isn't that a good side for ribs? And corn on the cob to boot?
Thanks! |
SO Ref
Citizen
Username: So_refugee
Post Number: 1845
Registered: 2-2005
| | Posted on Saturday, May 27, 2006 - 12:04 pm: |
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This is heresy and I can't believe I'm actually suggesting it; however, if your PRIMARY goal is for the meat to be "falling off the bone" then you may want to boil the ribs a bit before grilling.
Boil, marinate, barbecue as slowly as you can... This process vastly reduces time on the grill, but, to many, the flavor takes a hit. |
Projects Dude
Citizen
Username: Quakes
Post Number: 145
Registered: 3-2004
| | Posted on Saturday, May 27, 2006 - 12:54 pm: |
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Preboiling is definitely heresy for rib purists. But it also definitely works. On the BBQ itself, the key is sloooooowwww cooking. The longer you cook it under low heat the more tender it'll become. Just make sure to not dry it out... searing it very quickly on super high heat on the grill will help lock in the juices (a la steaks)... then low heat with constant sauce brushed over the meat. |
eliz
Supporter
Username: Eliz
Post Number: 1481
Registered: 5-2001
| | Posted on Saturday, May 27, 2006 - 1:08 pm: |
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I steam (not boil) my ribs first and marinate overnight - meat is definitely falling off the bone. When I've done larger batches that make steaming difficult I cook them in the oven, low heat with a little bit of water to steam. I don't have the time or patience to babysit ribs on the bbq for hours on low heat.
My secret is that I remove the membrane first - peel up the membrane from the first bone on the back with a small knife, grab it with a paper towel and then gently peel back - you should be able to get the membrane off in one piece. This also helps the meat fall off the bone. |
jeb
Citizen
Username: Jeb
Post Number: 115
Registered: 9-2001
| | Posted on Saturday, May 27, 2006 - 1:52 pm: |
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rather than boiling , i might soak the ribs in a salt/sugar brine overnight. |
MittenReckitt
Citizen
Username: Mittenreckitt
Post Number: 18
Registered: 4-2006
| | Posted on Saturday, May 27, 2006 - 5:59 pm: |
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eliz,
What is the membrane you are referring to? I'm intrigued - sounds like a good tip.
Thanks
MR |
tulip
Citizen
Username: Braveheart
Post Number: 3535
Registered: 3-2004
| | Posted on Saturday, May 27, 2006 - 6:18 pm: |
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You could compromise by browning them first on the stove, in the skillet (start with a small pad of butter and some chopped shallots) then putting them in a baking dish with the marinade and heating that covered in the oven with selected veggies, (green onion, white onion, celery, tomato, etc) so that veggie flavor sinks in, a touch of garlic, a touch of tobasco. Let that basically stew on low heat, but enough heat to make steam in the pot of course. Keep the marinade covering the ribs. Then, once they're nice and soft, take them out of the juices, and on an iron pan with low sides in the oven. Baste with bbq sauce, again on low heat.
That'll work, and you don't really have to marinade overnight unless you want to.
I have my favorite ingredients for barbeque sauce. I think it's a bit midwestern and ya'll may not agree, but here goes: brown sugar (about half a cup) quarter cup of balsamic vinegar, two tablespoons of butter, a touch of tobasco, a teaspoon of honey, juice of two lemons, couple pinches of salt, pepper, four tablespoons or so of tomato paste. Melt butter in sugar, add vinegar and other ingredients slowly, stir carefully on low heat.
Baste frequently at the last half hour of cooking the ribs.
I like it.
Also, marinade:
two cups of balsamic vinegar, one half cup of water, a bit of red wine if you like, two mashed cloves of garlic, tablespoon of tomato paste, teaspoon of chopped onion, parsley, thyme, rosemary, enough to cover the meat.
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Morrisa da Silva
Citizen
Username: Mod
Post Number: 460
Registered: 12-2003
| | Posted on Saturday, May 27, 2006 - 8:27 pm: |
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I parboil first. Then use a dry rub of garlic powder, onion powder,salt, pepper, hungarian paprika, and cinnamon. At this point you can marinate for a couple of hours up to overnight. Put on grill medium heat cook both sides first then start adding the bbq sauce and keep cooking. Watch that the heat doesn't get too intense and burn the bbq sauce. BTW I use Sweet Baby Rays.
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eliz
Supporter
Username: Eliz
Post Number: 1483
Registered: 5-2001
| | Posted on Saturday, May 27, 2006 - 9:55 pm: |
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If you turn over the ribs to the non-meaty side you will see a clearish membrane that runs the length/width of the ribs. Take a paring knife and wedge it between the bone and the membrane and lift up a corner, from there you can gently pull it off the whole slab. It's slippery so I hold it with a piece of paper towel. If you are buying your ribs at a butcher you can ask them to do it for you. If you leave the membrane on it is rubbery/chewy when it's cooked. |
Carla
Citizen
Username: Elbowroom
Post Number: 81
Registered: 9-2005
| | Posted on Sunday, May 28, 2006 - 7:58 am: |
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I just go here:
http://www.southorangevillage.com/cgi-bin/show.cgi?tpc=62746&post=614428#POST614 428 |
MittenReckitt
Citizen
Username: Mittenreckitt
Post Number: 22
Registered: 4-2006
| | Posted on Monday, May 29, 2006 - 10:24 pm: |
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I just want to thank everyone for their technical as well as emotional support with the ribs. I followed various pieces of advice, most notably slow cooking and peeling off the membrane. They came out great. I can't wait to make them for my fancy friend baby zach. |
Vincent the Dog
Citizen
Username: Howardt
Post Number: 2011
Registered: 11-2004
| | Posted on Tuesday, May 30, 2006 - 8:47 am: |
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I would NEVER boil the ribs. You ruin the texture of them that way. They're no longer ribs if you boil them. Hot water cooks them if you boil them. If you roast them, their own juices cook them (with a bit of broth, maybe.) .
Your very first piece of info is the right one. Remove the membrane, and rub the ribs with dry spice ingredients, such as chopped garlc, pepper, cayene, oregano, dried basil, fine chopped bay leaves, chopped red peppers, a wee bit of salt, etc., whatever you have and you like.
Marinate in fridge over night if you have the time or just cover them tightly in a shallow pan with tin foil and sloooow cook the ribs at about 250 degrees for 3 hours. I often pour a cup or two of chicken broth on the bottom of the pan before baking. Dont turn them while marinating or baking. Just leave them be.
This slow baking actually COOKS the ribs. When you take them out, they should be falling off the bone. But not too much.
Let them cool while you prepare a BBQ sauce (thousands of recipes out there - or make one up). I avoid too much sugar in the sauce: a small amount of honey or maple syrup or ketchup have enough sugar to help carmelize.
Slice between the ribs about a quarter of the way from easch side so they come apart easily when served. Slather the ribs with the sauce and throw them on a medium-hot grill for less than 10 minutes a side or until they carmelize and you can't wait to eat them. Turn them ONCE. Only once.
I see people BBQing burgers or steaks or lamb and they keep turning the meat over and over. No. No. No. Put the meat on, cook one side, then flip and cook the other. Use an instant read meat themometer if you need help knowing when meat on the grill is done. These thermometers are wonderful, easy and makes yo looklike a star since all our meat coe out perfectly done.
Also, don't keep brushing on sauce once ribs are on grill. The sauce is to help carmelize and flavor the ribs, not a spagetti sauce or dipping sauce that drips off the ribs.
Let them sit on the platter for at least 15 minutes, covered in tin foil if you can, before you cut and serve them.
Serve with ice cold beer, California zinfandel or any strong red wine. |
sportsnut
Citizen
Username: Sportsnut
Post Number: 2432
Registered: 10-2001
| | Posted on Tuesday, May 30, 2006 - 11:21 am: |
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Vincent - I have to say that since you first posted your recipe we have enjoyed ribs at every family function. I put a dry rub on them, then I add the chicken broth as you said and cook them for about three hours at 300 - 325. Then I toss them on the grill for about 5 minutes and they come out tasting soooo good. Everyone always asks for them.
I am curious about the membrane thing since I never remove that. Who knew? |
Vincent the Dog
Citizen
Username: Howardt
Post Number: 2012
Registered: 11-2004
| | Posted on Tuesday, May 30, 2006 - 12:00 pm: |
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I think one can go either way one the membrance thing, so-to-speak. I pull it off cuz it appears to be in the way of the rub reaching the meat. Its not easy to pull off and I have no idea what it is. |
Richard Kessler
Citizen
Username: Richiekess
Post Number: 132
Registered: 11-2004
| | Posted on Friday, June 2, 2006 - 8:01 pm: |
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There are tons of different kinds of rib styles and recipes. Me, I like to smoke them either in my smoker or by indirect heat on my weber kettle, with hickory wood smoke, a Memphis style rub, and a mop sauce made mostly of yellow mustard and cider vinegar near the end of the smoking period. Believe me, the meat falls off the bones. I've got a rub recipe that rules and would be happy to share with anyone who is interested. And yes, removing the membrane makes a big difference |
MittenReckitt
Citizen
Username: Mittenreckitt
Post Number: 25
Registered: 4-2006
| | Posted on Friday, June 2, 2006 - 9:30 pm: |
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Richard,
Please share your rub recipe.
Thanks |
Pat Scanlan
Citizen
Username: Squarehead
Post Number: 25
Registered: 4-2006
| | Posted on Friday, June 2, 2006 - 9:47 pm: |
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mittenreckitt,
Rules you must follow. I will only outline them once, so pay attention. but before I start you must be aware that making ribs is a skill...you must have a genetic disposition towards it, it is not an acquired skill. based on your post I doubt your genetic pool is up for the challenge...sorry to say, no chance. work hard, and you may acheive mediocrity. here are the rules:
- boiling is for sissy's, but if you must, boil them in 7up.
- key is slow cooking; not to necessarily achieve tenderness, but rather to achieve the layering of carmelization and strong crustation. salt really helps
- 250 degrees is way too hot, keep heat at 225 max
- marinade for minimum of 12 hours with. chopped garlic (acid breaks down the meat) and brown sugar (to allow for immediate carmelization upon cooking). must make small slits into meat before rubbing in marinade. Use a torch to get a nice crust, then cook low heat. This minimizes cooking but gets the crust.
- and for the absolute, most important, critical, viate and by far an absolutely mandatory next step ( i mean it..a must do to get beyond mediocirty clearly achieved by you and your pathetic friends who posted above) you must do the following to achieve godlike ribs...you must do
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Jason
Citizen
Username: Jason
Post Number: 105
Registered: 3-2004
| | Posted on Friday, June 2, 2006 - 10:20 pm: |
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Hey Richard - being only a recent smoker owner, I would love a good rub recipe as well!
Jason |
Richard Kessler
Citizen
Username: Richiekess
Post Number: 133
Registered: 11-2004
| | Posted on Saturday, June 3, 2006 - 8:07 am: |
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The ingredients are for two racks, just adjust accordingly for more. I have tried a bunch of different Memphis rubs and found this one to be the best. The mop sauce follows. Pat is right about the temp on the smoker or grill, needs to be kept low. For the Memphis style ribs, the rub should go on overnight, leave the ribs in the fridge covered in plastic.
A couple of good bbq web sites:
http://www.virtualweberbullet.com/
http://www.barbecuebible.com/
FOR THE RUB:
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon dark brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon cayenne pepper
FOR THE MOP SAUCE
1 cup cider vinegar
1/4 yellow mustard
1/2 teaspoon salt
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