[lowrider]

We're doing ribs and chicken on the FOURTH..........

Baby back ribs, remove the membrane and rub.

Rotisserie Chicken, marinated overnight in Italian dressing.

I need to know how you do your RIBS, I want the best.

I'm planning on doing a rub and marinating overnight.

Some folks cook them for hours on the grill, some folks cook them slow wrapped in foil in the oven and then grill at the end to crust them up.

Some folks slow cook in the oven with sauce, some folks wait til the end for sauce.

Some folks slow grill on low for 4 hours then add the sauce the last few minutes.

The Neeleys have a recipe for the rub and the sauce.

Do you buy your rub? Which one?

Do you buy your sauce? Which one?

And how do you cook them?

Thanks.

[feelip]

I make my own rubs and sauces. I'll try to put some in writing for you. But first, rule number one is forget those baby back ribs and buy yourself some St. Louis ribs. They have way better flavor.

The trick to ribs is low and slow. I don't put mine over direct heat until it's time to finish (glaze and brown) them.

[GONE]

We simmer ours on the stove in a pot of water for about an hour. Then, remove to a platter and coat with honey and the sauce of your choice. Place on grill to finish cooking and brown.

They always turn out fall-off-the-bone tender and delicious cooked this way.

[lowrider]

I make my own rubs and sauces. I'll try to put some in writing for you. But first, rule number one is forget those baby back ribs and buy yourself some St. Louis ribs. They have way better flavor.

The trick to ribs is low and slow. I don't put mine over direct heat until it's time to finish (glaze and brown) them.

Well, I thought of St. Louis ribs, that's what the Neely's use, but my mama wanted baby back. Maybe I'll get her baby back, and the rest St. Louis.

Thanks! I used to make my own sauce too. They have a good recipe for sauce, but I'm not sure about the rub.

And I know they have to be slow-cooked.......but the oven? or the grill? Some slow cook in the oven and grill the last 30 mins.

[krwills]

We have found the way to "fall off the bones ribs" has been to pre-heat the oven to 500 degrees. Use a broiler pan and fill the bottom with water, seal (completely seal, as tight as you can) the pan with heavy duty foil over the ribs and broiler pan. Cook for 1 hour, then let cool while still sealed. Refrigerate overnight,(that sets the meat for the rest of the process) then use whatever sauce you want and just re-heat on the grill. SUPER GOOD!!

What time they gonna be ready?

[GONE]

We have found the way to "fall off the bones ribs" has been to pre-heat the oven to 500 degrees. Use a broiler pan and fill the bottom with water, seal (completely seal, as tight as you can) the pan with heavy duty foil over the ribs and broiler pan. Cook for 1 hour, then let cool while still sealed. Refrigerate overnight,(that sets the meat for the rest of the process) then use whatever sauce you want and just re-heat on the grill. SUPER GOOD!!

What time they gonna be ready?

That would be similar to what we do, only we do it on the stove top. We never plan far enough ahead to refrigerate them overnight, though!

[SouthernChickie]

Rub

Salt
Pepper
Garlic Powder
Onion Powder
Cinnamin
Cocoa Powder


Sounds wierd, but this is what my momma used and her's was the best ever.

[feelip]

Well, I thought of St. Louis ribs, that's what the Neely's use, but my mama wanted baby back. Maybe I'll get her baby back, and the rest St. Louis.

Thanks! I used to make my own sauce too. They have a good recipe for sauce, but I'm not sure about the rub.

And I know they have to be slow-cooked.......but the oven? or the grill? Some slow cook in the oven and grill the last 30 mins.

It is a sin to cook ribs anywhere but over charcoal.

[Mrs. C]

I usually pre-boil baby back ribs, then onto the grill to brown (or, if it's raining too hard, into the oven). I like the BBQ sauce that West Metro Meats sells, Countrys, I think. Also like Williamson Bros. sauce, and have mixed some other brands like Kraft (Honey and Smoked, ie).

Have fun!

[sad_clown]

I cooked ribs for the family on fathers day on the Smoker. That is by far the best way to cook ribs, 7 hours over charcoal and hickory wood.

[Just thinkin' hard]

We only eat baby backs - it's what the boys like I don't like St. Louis ribs - they taste funny to me. Dad always makes them - they are never the same twice - he makes it up as he goes. I think he always starts with a dry rub that is loosely based on an Emeril recipe. We ALWAYS smoke them. I do reheat them in the oven IF we have leftovers. But, that's if.

[naturegirl]

We simmer ours on the stove in a pot of water for about an hour. Then, remove to a platter and coat with honey and the sauce of your choice. Place on grill to finish cooking and brown.

They always turn out fall-off-the-bone tender and delicious cooked this way.

That's how we do it, too. Worked at a restaurant that made theirs this way, they sold lots and lots of fall off the bone baby back ribs. Still working on sauces, have several mixed taste buds in our family. I'd like to try some of those here. Right now I just use Sweet Baby Rays.

[lowrider]

Right now I just use Sweet Baby Rays.

I like Sweet Baby Rays too.

Thanks for all the suggestions..........

Keep 'em coming and maybe I'll make a combo of everything

[GGinGA]

We cook pork ribs in apple juice and a can of beer in the oven for 1-1/2 hours. Then smother them in BBQ sauce (sauce of your choice) and put them on the grill. This works great if you go camping - you can cook them ahead of time and then put the ribs and the sacue in a container (zip-loc baggie or bowl with a lid) and keep them cold until you can put them over a fire to heat. Really, really good. Never tried this with beef ribs though........................

[Heavy D]

Food Network's Alton Brown recipe but I have always left out the cayenne and jalapeno seasoning(little kids eating too).
link below

http://www.foodnetwo...cipe/index.html

This post has been edited by Heavy D: 29 June 2009 - 02:18 PM

[surepip]

I'm with Feelip and do them on the smoker and/or grill on low heat.

My rub is kosher salt, fresh ground black pepper, cumin, a little cayenne pepper and brown sugar, rubbed on well the night before. I like to sear the meaty/fat side over high heat for a few moments, and then move them to the far end of the groll on low.

NG, and company. Parboiling ribs first shows your ahem.....um.....Northern, or shall we say Yankee Roots.

[rockster]

That's how we do it, too. Worked at a restaurant that made theirs this way, they sold lots and lots of fall off the bone baby back ribs. Still working on sauces, have several mixed taste buds in our family. I'd like to try some of those here. Right now I just use Sweet Baby Rays.

I do it the same way, simmer first. Oddly enough I do it in Dr. Pepper just like a MAJOR restaurant chain does it. Then slowly grill it and slap whatever flavor you want on it

[GONE]

I'm with Feelip and do them on the smoker and/or grill on low heat.

My rub is kosher salt, fresh ground black pepper, cumin, a little cayenne pepper and brown sugar, rubbed on well the night before. I like to sear the meaty/fat side over high heat for a few moments, and then move them to the far end of the groll on low.

NG, and company. Parboiling ribs first shows your ahem.....um.....Northern, or shall we say Yankee Roots.

I'm from Texas...you know...that little place a couple of states over known for it's BBQ...

[SlugPug]

wrap ribs up in foil, rubbed and bbq sauced, bake at 350 for 6 hours.

Crank grill up on high and put ribs on for about a minute or two on each side and you're done

the ribs fall off the bone and are delicious!!!

We use durkee st louis syle chicken and rib rub. I've used kraft and jack daniels honey bbq, both are very good. Everytime I make ribs there are none left at the end of the night.



oh.. and pleeeeeeeeeeeeeeeeeeeeease don't boil your ribs........

[Burnt Hickory Mimi]

My brother'n law cooked ribs that were to die for, last weekend!

His marinade was:
1/2 c vegetable oil
1 1/2 c vinegar
1 1/2 c water
1 tsp salt
1 tsp sugar
1 tbls hot sauce

He put it all in a spray bottle and sprayed it on ribs as they cooked over charcoal. They were the best I had ever eaten!

This post has been edited by Burnt Hickory Mimi: 30 June 2009 - 09:42 PM

[chindog]

I rub my ribs with cayenne pepper - that's all. They turn out great, if you don't put too much on.

[onlythelonely]

I was watching Oprah one day (years ago) and she was saying how she had the best ribs ever at Quincy Jones' house. She loved them so much she asked him for the recipe. Anyway, she raved about them so much that I wrote down the recipe and made them a few days later. They are fantastic! Very different from traditional ribs since they don't have any BBQ sauce on them. (and they sure don't need any either!) Here's the recipe:
http://www.oprah.com...d_20020916_ribs
The vegetables give the ribs the most incredible flavor ever. But plan ahead...the ribs must marinate in the fridge for 2 days first.

Another way we love ribs is Ruby Tuesdays recipe. A friend of ours ate there every week because he loved their ribs so much. He pestered them for the recipe but they would never give it to him. Eventually they did, and he passed it on to us. Not sure if this is still how they do it since this was 15 years ago but this is what he told us:


Take a deep pan and put in four cups of water and two 4 oz bottles of Liquid smoke. Put a rack on top of the pan and pile your ribs on top. (do not let the ribs touch the water mixture) Then wrap the ENTIRE PAN in foil. (you dont just cover it with foil...the entire pan must be wrapped completely around tightly with foil.) Bake the ribs at 225 degrees for four hours. Take the ribs out of the oven and baste with Bullseye BBQ sauce (only!) Let the ribs sit for one hour and put them on the grill, basting with more sauce if desired. (Once the ribs go on the grill, it only takes a few mins since they are already cooked.)

[naturegirl]

I'm from Texas...you know...that little place a couple of states over known for it's BBQ...

Ha ha ha, No yankee roots in this here Kentucky girl. Yea, I lived in Chicago a while but most people there never even tried a grit

[secondhandsmith]

Rub them down with spicey mustard and brown sugar
grill till almost done then add your bbq sauce for a glaze
simple and the best ribs you ever ate

[Far West]

You might have to make ribs every week for the rest of the summer and try each way!

Then you can report back your family’s fave!

... of course by then no one will want any more ribs!

[Animal]

I'm from Texas...you know...that little place a couple of states over known for it's BBQ...

Are you serious?they make bar-b-q there

[lowrider]

I'm with Feelip and do them on the smoker and/or grill on low heat.

My rub is kosher salt, fresh ground black pepper, cumin, a little cayenne pepper and brown sugar, rubbed on well the night before. I like to sear the meaty/fat side over high heat for a few moments, and then move them to the far end of the groll on low.

NG, and company. Parboiling ribs first shows your ahem.....um.....Northern, or shall we say Yankee Roots.

That's what I was thinking, or either beef ribs.

We don't eat beef ribs.

It's PORK or nothing at all!




Thanks for all the recipes!! I think we'll have some good PORK ribs come Saturday.

Everyone have a great 4th and cookout!

[cherokeewoman]

They have to be cooked slow over charcoal, them put them in a pan/we use a big iron pot, then pour a little beer over them and let them steam for a while, they will fall off the bone.