Baby Back Ribs

[Duff McCartney]

You should always get them from a butcher shop. They always have the best cuts.

[CosmicCowboy]

Bohlners meat market

[Winnipeg_Spur]

Screw all of you, you're making me so hungry.

I really love ribs too...

[ObiwanGinobili]

I par boil, dry rub, baste, wrap in tin foil & throw on the grill.
the last 15 min.s of grilling I then unwrap and baste every 3-5 min.s

occasionally I have to line the grill with tinfoil becasue the meat starts comgin off the bones with the flipping over for the basting.

[Vashner]

Foil? I guess it would be moist. I like it burnt a bit on the outside.

[ObiwanGinobili]

If you read, I unwrap the foil for the last 15 min.s .... that way it gts crispy o nteh outside without over drying.

[ShoogarBear]

I feel like breaking into song.

I've been humming that ever since I saw the thread le.

[ShoogarBear]

I par boil, dry rub, baste, wrap in tin foil & throw on the grill.
the last 15 min.s of grilling I then unwrap and baste every 3-5 min.s

occasionally I have to line the grill with tinfoil becasue the meat starts comgin off the bones with the flipping over for the basting.

I was beginning to wonder if I was the only one who parboiled.

[CosmicCowboy]

sheeeeeut!...I got hungry for ribs reading this thread and broke down and went to Bill Millers (only place close) KNOWING I was gonna be dissappointed...and they were even worse than usual...they looked pretty but had absolutely no flavor and were tough...ugh!....I ended up throwing the rest in the dumpster...

[Vashner]

Those are pork spare ribs not baby back. And they are oven baked with steamed on smoke flavor. No flame

For the price they are not bad. Bill Millers never pretends to be a high end eatery. It's like dirt cheap..

[jcrod]

Bishop reminded me I forgot to thank everybody for the tips.

I did them on Sat and put all the coals on one side and the ribs on the other. Put some Butt Rubb the night before and cooked them for about 3 1/2 hrs. Then put them directly over the coals and caramelized them with some bbq sauce for about 10 mins. Little crispy on the outside and tender inside. Everybody loved them.

And i went with taking the membrane off. THANKS FOR THE ADVICE!!

[Vashner]

What blame the membrane... you know more fat is better... I like when it snaps and grease shoots out everywhere..

Edit: yea I guess the ones I cook don't have it cause I looked the other day..

[chode_regulator]

funny, i boughgt some ribs the other day at the commisary and googled recipes earlier before even seeing this thread.
i recomend doing this to get some different/interesting ideas for marinades or what not.
from waht i gather peel that membrane off though, not only does itmake it tough but the es and stuff you use wont soak all the wya through.
good luck man. i hope we both dont up. especially me, sincei wont be cooking anything else.
though for esater we cooked up some lamb and having never done it, it turned out pretty dman good.

[Cant_Be_Faded]

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[KingsFanWithoutName]

Baby backs have to be my favorite ribs. My way is quite simple and you can use whatever sauces/seasonings you like. My trick is the method in which to cook them.

I first boil them in a large pot for about 20 minutes. Pat them dry and throw them on the BBQ for about 20 minutes. I like to add a little BBQ sauce the last 5 mins or so. After this, I drench them in BBQ sauce and cook them for 25 mins in the oven at 325 degrees. The meat literally falls off the bone.


Don't ever buy the prepackaged babyback ribs. They taste like . Kill a ing pig and do it yourself, or talk to your butcher.

[leemajors]

i got an electric smoker for my birthday from my gf and her family. i'm never cooking ribs on the grill again. get them for 3 hours in there, then hit em with a mop and wrap them in foil, back in the smoker for 1.5 hours (all at 220 degrees). meat just falls off the bone and they stay moist. you just have to add chips every hour or two!

[CosmicCowboy]

i got an electric smoker for my birthday from my gf and her family. i'm never cooking ribs on the grill again. get them for 3 hours in there, then hit em with a mop and wrap them in foil, back in the smoker for 1.5 hours (all at 220 degrees). meat just falls off the bone and they stay moist. you just have to add chips every hour or two!

Brinkman?

[leemajors]

http://www.cabelas.com/cabelas/en/te...808&trueNum=32

it's that one. i also got a rib rack, it's awesome. 3 slots perfectly sized for baby back ribs, and es for potatoes

[Vashner]

Hum... I have to burn tree and coal for smoked meats. Baked that's like bill millers low end que.

[leemajors]

Hum... I have to burn tree and coal for smoked meats. Baked that's like bill millers low end que.

an electric smoker is quite a bit different than an oven, it uses electricity for the heat and you can add whatever wood chips you want to it... you also get a faceful of smoke when you open the damn thing. not much of the smoke escapes from the thing at all, the meat really absorbs the smoke well and it can't help but cook evenly. trust me, it's way better than bill miller's crap.

[leemajors]

this thing also kicks ass:

http://www.cabelas.com/cabelas/en/te...rack&noImage=0

i saw one in the store before and thought it was kinda silly. i got one for my birthday though, and it's an incredibly useful tool.

[Mrs.Tlong]

I expect to see a post from Cosmic Cowboy in here soon. He doesn't know how to cook them, but he will pretend that he does.

Coming from a man who recomended Chili's - that's rich!

[tlongII]

Coming from a man who recomended Chili's - that's rich!

Chilli's baby back ribs are excellent. As a herbivore I would expect you to know nothing about this subject.

[CosmicCowboy]

I had some lamb ribs last week at the smokehouse...They were really exceptional...I think I have a new favorite...I thought they were better than beef OR pork...If a find a meatmarket that has them I will post it for you BBQers out there to try...