Baby Back Ribs

[jcrod]

Any suggestions on the best way to grill them? I can do a mean Brisket, but never tackled doing ribs and want to this weekend. Also is there a place to get better quality ribs besides HEB? Thanks.

[DJREN37]

Culebra meat market carry real nice spare and baby back. Place all your charcoal on one side of your grill and place ribs on opposite side to slow smoke them. Once your charcoal turns white, add some wood whatever your taste, mesquite, oak, cherry. You can get wood chips at HEB. Once the meat pulls away about a half inch from the edge og the bone you are ready to feast. Smoking temperature depending on what ribs you use is very important, dont cook any pork with heat less than 200 deg. Do mot sauce the ribs till you are ready to eat.

[tlongII]

Chilli's

[tlongII]

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.

[Vashner]

Best way to grill is just put on what you want. es and sauces and cook em up.

I put on montreal steak seasoning and maybe some bar-b-que sauce. Salt and pepper then cook on high heat with mesquite charcoal. I like em kinda burnt on the outside a bit .. not everyone does.

[jcrod]

Culebra meat market carry real nice spare and baby back. Place all your charcoal on one side of your grill and place ribs on opposite side to slow smoke them. Once your charcoal turns white, add some wood whatever your taste, mesquite, oak, cherry. You can get wood chips at HEB. Once the meat pulls away about a half inch from the edge og the bone you are ready to feast. Smoking temperature depending on what ribs you use is very important, dont cook any pork with heat less than 200 deg. Do mot sauce the ribs till you are ready to eat.

I plan on doing pork. What kind of pit do you usually use? I'll be using a barrel type one, but not like the ones you buy a the store, this was made by someone.

Around how much coal do you pack on one side, I'm assuming you want to slow cook it so you don't want the temp to much higher than 200.

[Vashner]

I use a metal starter chimney. You put the coals in that and put paper with veggie oil in the bottom. It gives you good clean coals with no fuel taste. Once they are ready I pour that into the pit. You want the coals spread out just like a normal que.

Then it's up to you to control how you want them cooked. Sounds like you know what you want so just go for it. The pit really does not matter unless your smoking or have a huge load of food. It's the heat and how high above coals, air venting that control how it comes out.

[jcrod]

Make sure to peel back the membrane on the bottom of the ribs first. Then wash the ribs with cold water. I use a brown sugar chili powder rub plus a few other es and cover them in the fridge overnight. Cook away from heat about 7 hours not exceeding 240 degrees. Then for another 4 hours place ribs in a sealed foil boil (like what you would use for a brisket) with half to a full bottle of Shiner Bock but don't lift up the top keep them sealed air tight. Half charcoal and half mesquite chunks for the first 7 hours then just charcoal to finish them off. You can baste them with a sauce or vinegar baste if you want. These will come out perfect everytime.

You can get a cheap temp gauge at the grocery store to keep tabs but don't look to often I add wood and charcoal about every hour to hour and half.

The what??? What the is the membrane on the bottom of the ribs???

[jcrod]

I use a metal starter chimney. You put the coals in that and put paper with veggie oil in the bottom. It gives you good clean coals with no fuel taste. Once they are ready I pour that into the pit. You want the coals spread out just like a normal que.

Then it's up to you to control how you want them cooked. Sounds like you know what you want so just go for it. The pit really does not matter unless your smoking or have a huge load of food. It's the heat and how high above coals, air venting that control how it comes out.

Yeah I have two of those and thats the only way to go when I do my brisket. Yeah, I know what i want, but since its the first time kind of scared they come out overcooked the first time. So I'm cooking brisket also just in case.

[Vashner]

nevermind wrong answer.

[SpursWoman]

The what??? What the is the membrane on the bottom of the ribs???

It's a thick layer of skin on the underside. If you don't pull it off, your ribs will be tough and/or very chewy.

[Vashner]

Na you can cook that. I have never heard of anyone pulling it off.

It will keep the juices in.

[jcrod]

It's a thick layer of skin on the underside. If you don't pull it off, your ribs will be tough and/or very chewy.

Ohhh, OK. I guess that is very important. Thanks!

[jcrod]

Which is it guys, keep it or get rid of it.

[SpursWoman]

Get rid of it...trust me on this one.


@ Bishop

[jcrod]

http://www.virtualweberbullet.com/ribselect2.html read this.

[Vashner]

Not me I love that part.. tastes good too.

I don't see any problem going gringo and cutting it off.

That's the fun of cooking. You get to experiment.

[CAGE]

Why go through all the trouble, just go to Tom's Ribs

[Vashner]

I think some of the packaged baby's already have that removed no?

As far as Tom's Ribs. I don't like the place. There sausage will keep you in the ter all day.

There is a reward and satisfaction of the que.

Sitting at the lake, river or backyard with some Mequite and dead animal burning.. now that's life.

[CosmicCowboy]

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.

[jcrod]

I think some of the packaged baby's already have that removed no?

As far as Tom's Ribs. I don't like the place. There sausage will keep you in the ter all day.

There is a reward and satisfaction of the que.

Sitting at the lake, river or backyard with some Mequite and dead animal burning.. now that's life.

yep, theres nothing like Qing, sitting around cooking drinking beer and BSing. I like doing it for family and friends. I have steaks, chicken and brisket down and know want to master the rib.

Plan on doing it Sat for the fight, so cooking brisket also, just in case the ribs turn out like . That way everybody still has some thing good to eat.

[Summers]

I feel like breaking into song.

[CosmicCowboy]

I like using pork spare ribs instead of babybacks...cheaper and better flavor.

I use a dry rub...remove the membrane and pat it all over the ribs...wrap in plastic and refrigerate for a day or two before cooking. Then cook on the grill at about 250 for about 2-3 hours...I use a mop sauce (not a barbeque sauce) about every thirty minutes...Then pull them off the grill and wrap tight in foil...one last heavy mop before wrapping...cook another hour and let them steam in the mop sauce/juices...they will be "fall off the bone" tender and bursting with flavor...

If you are cooking for a lot of people you can curl the racks in a "circle", skewer them and stand them on end...you can cook 5 or 6 racks at a time that way instead of two (on a typical grill) and they cook the same...

[Vashner]

We que'd yesterday at Bergheim campgrounds. Buffallo burgers.

The water was sweet but low (Guadalupe).

[jcrod]

So everybody, where do you get your ribs from??