ribs
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ribs
i am aware that some on this forum are adept at cooking ribs.
i learned this from people who have eaten them.
ribs are not of aust culture to the extent of stateside, and i would like to learn to cook them, particularly in a webber.
would anyone be prepared to offer advice to a newcomer interested in tasting a bit of american culture?
bruce.
i learned this from people who have eaten them.
ribs are not of aust culture to the extent of stateside, and i would like to learn to cook them, particularly in a webber.
would anyone be prepared to offer advice to a newcomer interested in tasting a bit of american culture?
bruce.
ventum est amicus meus
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Re: ribs
Make your meat rub with a base of granulated garlic and chili powder and some of every dry spice you have in the cupboard that has no salt. Or buy your favorite. Clean/trim all the loose fat on both sides and dry with paper towels. Rub ribs with olive oil and spice rub, kosher salt,press into the meat ,sprinkle brown sugar all over the top. Let everything sit out and assume room temperature.
In your Webber,open the vents, on one side build a small pile of briquettes about 8-10 on one side and light. When the coals are white place ribs away from direct heat. Do not open the lid, let cook 1.5 hrs. Coals will be still warm. Place meat on a cookie sheet and cover with foil. Make another small fire on the opposite side of the first fire. Put the ribs back on away from direct heat cook another 1:5 hrs.If you want BBQ sauce on the ribs do it now .When done wrap ribs in heavy duty foil and place in the smallest ice chest that they will all fit in. Insulate ribs with towels. They will stay hot for hours and continue to breakdown and get tender. This is more about technique than a recipe , dry rubs should have no salt so you can adjust salt to the meat being cooke. Cook ribs bone side down, no need to turn over.Baby Back ribs are the best.
In your Webber,open the vents, on one side build a small pile of briquettes about 8-10 on one side and light. When the coals are white place ribs away from direct heat. Do not open the lid, let cook 1.5 hrs. Coals will be still warm. Place meat on a cookie sheet and cover with foil. Make another small fire on the opposite side of the first fire. Put the ribs back on away from direct heat cook another 1:5 hrs.If you want BBQ sauce on the ribs do it now .When done wrap ribs in heavy duty foil and place in the smallest ice chest that they will all fit in. Insulate ribs with towels. They will stay hot for hours and continue to breakdown and get tender. This is more about technique than a recipe , dry rubs should have no salt so you can adjust salt to the meat being cooke. Cook ribs bone side down, no need to turn over.Baby Back ribs are the best.
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Re: ribs
Are you kidding me?
What’s happening to this forum!!
Tom Klinger
What’s happening to this forum!!
Tom Klinger
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Re: ribs
Ian cooks good ribs. That time he fed us in MI the meat just melted off the bones and they were finger lickin good for sure. Maybe he'll chime in here.
"Perfection consists not so much in doing extraordinary things as in doing ordinary things extraordinarily well"
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Re: ribs
Tom, it's changing to the betterTomklinger wrote: ↑Tue Jan 05, 2021 4:12 am Are you kidding me?
What’s happening to this forum!!
Tom Klinger
Bruce,
Pork or prime ribs??
You cant get to far off track watching Old Kent. I did some things he posts and they all have been good.https://www.youtube.com/watch?v=tYHTndSXBLU&t=40shttps:
//www.youtube.com/watch?v=Nb_PN2MQk9I&t=617s
The reason a dog has so many friends is because he wags his tail instead of his tongue.
"Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery"Winston Churchill
"Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery"Winston Churchill
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Re: ribs
What kind of Weber do you have? Standard kettle grill or a Smokey mountain?bruce m wrote: ↑Tue Jan 05, 2021 12:33 am i am aware that some on this forum are adept at cooking ribs.
i learned this from people who have eaten them.
ribs are not of aust culture to the extent of stateside, and i would like to learn to cook them, particularly in a webber.
would anyone be prepared to offer advice to a newcomer interested in tasting a bit of american culture?
bruce.
- Don McDowell
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Re: ribs
One of the simplistic and quick rib recipe is to pressure them for a bit, with a goodly amount of Lowry's seasoning salt, pull them out of the brine pat dry, slather in your favorite -bq sauce and put them on the grill/smoker.
AKA Donny Ray Rockslinger
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Re: ribs
I went to the lumber yard a short while back to get some door trim and I saw a Akorn Chargriller sitting there and it just had to take up room hauling it home.
It has a higher dome than my Weber and it hold the heat very well for 18-20 hrs. I have used it for Prime rib, Baby's and two loafs of baking bread in a dutch oven under the lid, Hmmmm good.
The right preparation and slow cooking and let it rest and you can pull the bone out by hand.
Ian,
I'm still waiting for your secrets, See you at Alma in a couple months
It has a higher dome than my Weber and it hold the heat very well for 18-20 hrs. I have used it for Prime rib, Baby's and two loafs of baking bread in a dutch oven under the lid, Hmmmm good.
The right preparation and slow cooking and let it rest and you can pull the bone out by hand.
Ian,
I'm still waiting for your secrets, See you at Alma in a couple months
The reason a dog has so many friends is because he wags his tail instead of his tongue.
"Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery"Winston Churchill
"Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery"Winston Churchill
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Re: ribs
anyone know how to patch levis? art
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Re: ribs
Hopefully we will be able to shoot up this season. I am going to try and make a few shoots up there if they can have them.Kurt wrote: ↑Tue Jan 05, 2021 9:17 am I went to the lumber yard a short while back to get some door trim and I saw a Akorn Chargriller sitting there and it just had to take up room hauling it home.
It has a higher dome than my Weber and it hold the heat very well for 18-20 hrs. I have used it for Prime rib, Baby's and two loafs of baking bread in a dutch oven under the lid, Hmmmm good.
The right preparation and slow cooking and let it rest and you can pull the bone out by hand.
Ian,
I'm still waiting for your secrets, See you at Alma in a couple months
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Re: ribs
Well so far we have made it almost one page without a pissing match, so I would say let's hear how to cook ribs! Nothing like good barbecue to bring folks together....lol
- bpcr shooter
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Re: ribs
take your ribs (baby back or spare, I prefer baby) pull off the membrane on the back side.
soak in apple cider vinegar for 1-1.5hrs
apply rub. Paprika, garlic powder, onion powder, salt, pepper, brown sugar, white sugar, cyan pepper if you want heat. little bit of celery powder.
put coals on one side and cook in-directly til you see meat shrink up on the bones. (put hickory chips in tin foil and place over coals for smoke.)
take ribs off and wrap in tin foil (I cut them in half an stack) put apple juice and 1/4 stick of butter in each. return to grill and let them cook for no longer than 20min.
take them out of the tin foil and place directly over the coals for grill marks.
cant say I've ever had someone say they didn't like them.
Matt
soak in apple cider vinegar for 1-1.5hrs
apply rub. Paprika, garlic powder, onion powder, salt, pepper, brown sugar, white sugar, cyan pepper if you want heat. little bit of celery powder.
put coals on one side and cook in-directly til you see meat shrink up on the bones. (put hickory chips in tin foil and place over coals for smoke.)
take ribs off and wrap in tin foil (I cut them in half an stack) put apple juice and 1/4 stick of butter in each. return to grill and let them cook for no longer than 20min.
take them out of the tin foil and place directly over the coals for grill marks.
cant say I've ever had someone say they didn't like them.
Matt
NMLRA Member
Winnequah Gun Club Member (Lodi, Wi)
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Winnequah Gun Club Member (Lodi, Wi)
WIFORCE Member
SCI Member
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Re: ribs
A variant:
For me, my Mom's recipe for spare ribs or babys
place ribs into a bed of saurkraut with the saurkraut juice, with caraway seed and whatever else.
in a Casserole dish.
Bake in oven until the ribs are falling apart.
Baked potatoes/sour cream on the side.
MMMM Good
beltfed/armie
For me, my Mom's recipe for spare ribs or babys
place ribs into a bed of saurkraut with the saurkraut juice, with caraway seed and whatever else.
in a Casserole dish.
Bake in oven until the ribs are falling apart.
Baked potatoes/sour cream on the side.
MMMM Good
beltfed/armie