97Acura3.0CL

I am in charge of making the ribs for my wife's grandmothers 80th birthday. I have made ribs before but they want them basically so tender that they are almost falling off the bone.

How should I do this, bake them first and then slow cook them on the BBQ? Obviously a wet rub combo I think with a little dry.

Thoughts and advice a greatly appreciated


Joe

greco9885

iTrader: (1)

boil them for about 20 mins

teranfon

Personally, I boil the ribs first until they are almost cooked. This makes them very tender and much of the fat is boiled away as well. I then finish them off on the BBQ with plenty of sauce. Not too long, just enough to complete the cooking and give them a nice dark colour. If done properly, the meat literally falls off the bone.


Terry

bugeye

Are you using charcoal or gas?

BlueAc

iTrader: (2)

You wanna send some my way???

RaviNJCLs

iTrader: (4)

I've been slow cooking them on a rotisserie attachment for my grill. I rub them down about 18-24 hours before I start. Then I cut them down to 3-4 rib sections. I place drip pans below them so there is no direct heat. And I usually only run one or 2 burners on low. It takes about 2-3 hours. The last 30-45 minutes, I will brush on some home made sauce every 15 minutes.

The outsides are usually somewhat firm, but they fall off the bone.

underdog

Here's a GUARANTEED tender ribs technique - no BS.

Put the ribs "arch up" on a big sheet of tinfoil. Season the ribs however you like, dry rub
your fav BBQ sauce - whatever. Just make sure there's a fair amount of sugar in the
seasoning cuz you want the sugar to carmelize during cooking. Then lift the sides of
the tinfoil up and fold them together basically making a tinfoil "tent" for the ribs. Try
to leave airspace between the ribs and thetent so air can circulate while they cook.
You want the tent to be as airtight as possible so the steam stays in - this is what
makes the ribs "falling-off-the-bone" tender. That's it! Put the tinfoil tent on a low
grill for 1 hour 40 minutes. If you are doing them in the oven set the temp at 275F, you
want it to cook low-and-slow,

You end up with super tasty and extremely tender ribs. A bonus is that the grill doesn't
get messed, no fat dripping and flaring up - its ultra easy.

If you want to put just a teeny bit more effort in, after the ribs are done cooking, peel
back the top of the tinfoil tent exposing the ribs and putthe heat on high for 5 to 10
minutes. This will dry-up the surface of the ribs some and add more of a smoky flavor.

#1 STUNNA

marinate them for 24hrs then smoke them for 6hrs at 215 degrees. Then check on them baste with bbq then smoke another 1hr or 2hrs. then take them off, wrap them in plastic wrap and store in the fridge until you're just about ready to serve. Then take them out and grill them while basting with bbq. You'll know they're ready when they start falling apart on you while you're grilling them, usually it's about 5-7 minutes at 450degrees. That's how the restaurant I work at makes them and we're known for having the best ribs in town.

stogie1020

1. Drive to local rib shack

2. Purchase large quantity of awesome ribs

3. Drive home

4. Dispose of packaging (must be about this step)

5. Place purchased ribs on grill for all to admire

6. Claim the glory

#1 STUNNA

fixed

caurandt

i lol'd

stogie1020

Well played, stunna, well played...

thunder04

iTrader: (1)

I love ribs done in a slow cooker/crock pot. The meat falls off the bone and is very juicy. It's pretty easy to do.

hdcolumbus

Boiling ribs??? Slow cook them in a smoker or oven for a few hours (they should literally be falling off the bone) in BBQ and rub then throw them on the grill to caramelize them.

stogie1020

Yup. It's a common technique.

greco9885

iTrader: (1)

u sir, have no idea how good they are. of course u need to bbq them after.

ALOT of places do this

RaviNJCLs

iTrader: (4)

Do you also watch from the side lines as some other guy fucks the hot chick? Get in the game Stogs.

hdcolumbus

You must like your filet mignon butterflied too

stogie1020

That would only apply if I let someone else EAT the ribs...

And HD, I never butterfly the fillet. Ever.

RaviNJCLs

iTrader: (4)

We did this at my in-laws one time. We boiled a couple racks and then finished them differently. One with a mild sweet sauce, one with medium, and one with hot.

Personally I like mine dry rubbed and grilled without too much sauce. Just a light touch of it to form a light sweet, caramelized coat to off set the hot spices I use.

teranfon

I have decided to cooks ribs for dinner this evening.




Terry

BlueAc

iTrader: (2)

Please refer to post #5

teranfon

I'm afraid we'll end up making pigs of ourselves, and there will be little left.



Terry

#1 STUNNA

I wonder what goat ribs taste like?

GIBSON6594

hdcolumbus

RaviNJCLs

iTrader: (4)

I would too if the weather didn't completely suck.

BlueAc

iTrader: (2)

... Fine, I'm going to the Rib Crib tonite!!! lol...

Couldn't agree with you more. This weather sucks, I got so much I need to do but I don't want to go out there.

jupitersolo

But you lose flavor, cook them in the oven first (wrapped in foil) for the same time as you would boil, use a rib rub. Then put them on grill at high heat for 5-8 minutes turning half way for charring, then turn heat down low and grill for about 20-30 putting sauce on about 5 minutes before removing them.

hdcolumbus

stogie1020

Bite your tongue.

Hard.

dallison

we were actually making ribs today

hdcolumbus

Caramelizing some now...

(crappy crackberry pic)

RaviNJCLs

iTrader: (4)

Where are the rest of them?

Here are some pics from one of the last time I made ribs....







I started dumping about 2 beers in that drip pan as well.

MWalsh9152

I made my first attempt at making ribs last Thursday, it was spur of the moment so I didnt let them set overnight this time

I dry rubbed them with an awesome mix I found from http://www.willinghamsbbq.com/ then cooked em low and slow on my gas grill with indirect heat @ 200 degrees read at the surface of the grate for 4.5 hours. I had removed the grate on the heat side and had a smoker box with Mesquite chips over the heat diffusers, and a drip pan underneath the grate under the ribs with a can of beer in it. Every hour I game em a spray with a mix of apple juice and Cider Vinegar.

I had a little trouble with the temp at first since it was my first attempt at low and slow on gas. They wern't fall off the bone....but they certainly were delicious!

m733l

iTrader: (1)

remove the thin layer of senew (sp?)
dry rub overnight
place in raosting pan with some water and arromatics
cover with plastic and foil
325 F for 3-6 hrs depending on oven and size of ribs
reserve liquid for sauce
grill or bake @450 for color. baste with sauce