Anybody got any good recipes for cooking them? I usually put mine in the oven all day at 200 degrees, then put them on the grill indirectly for about an hour…They are tender and fall of the bone…I like my bones “Shiny”.
John
Pathfinder 23 HPS
Found this awhile back and have made them no other way since. Rub can be used on chicken as well.
Not sure how well this scan will work. If not, find it here:
http://www.■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■-ribs-recipe.html
I like basic ole McCormick Rib Rub… instantly turns into a paste, creates a great “bark” without burining.
I take of the membrane off, rub the rack and let it sit at room temp for 15-20 min.
Fire up the stick burner, jumbo lump charcoal with oak chunks… wait for cooking box to come up to 250+/- and for smoke to be thin and blue.
-Cook for 3 hours, keeping temps at 250+/-, main source of heat is oak chunks.
-Take ribs off at hour 3 or so, lay on double thick tin foil with an ounce of apple juice or so on bottom, put honey-brownsugar-butter on top… and wrap tightly. Cook for 1.5 hours more, smoke not important at this point.
-For last 30-45min, unwrap ribs and finsh cooking. This is the time to sauce if you are doing so. I like mine dry.
I just made some two weeks ago. I make a rub out of whatever I can find in my relatively extensive spice cabinet. Or just use McCormiks. Rub them and then wrap them tightly in foil. Let them sit a few hours. Pull them out of the fridge and then into 325 degree oven for 2 to 3 hours, depending. At this point, they are already fall of the bone. Sauce them however you choose and slap them on the grill at a medium heat for long enough to put some grill marks on them. It doesn’t get much easier to cook fall off the bone baby backs.
Narcosis
Do they need to be baby back or can you just buy spare ribs? Is the higher price on baby back ribs worth it?
quote:
Originally posted by SchmidtDo they need to be baby back or can you just buy spare ribs? Is the higher price on baby back ribs worth it?
They are worth it to me because the spare ribs have some grissle on the ends and the baby backs don’t. just picky I guess. These are all great recipes…thanks guys.
John
Pathfinder 23 HPS
Serve the Flintstone Ribs, when all the free meal family comes over and you have to feed them! Save the Baby Backs, for the ones you love:wink:
3-2-1
3 hours of smoke @ 225 degrees.
2 hours wrapped @225 degrees.
1 hour back on the grill @225 degrees.
Those times make fluctuate a little bit, especially that last hour. I put them back on without foil to firm them up a bit and to get a good glaze if I’m using sauce. So it may take a half hour or an hour to firm up, just keep an eye on it.
Matt
15’ War Eagle w/60 Evin.
quote:
Originally posted by bubbbie3-2-1
3 hours of smoke @ 225 degrees.
2 hours wrapped @225 degrees.
1 hour back on the grill @225 degrees.Those times make fluctuate a little bit, especially that last hour. I put them back on without foil to firm them up a bit and to get a good glaze if I’m using sauce. So it may take a half hour or an hour to firm up, just keep an eye on it.
Matt
15’ War Eagle w/60 Evin.
This…but before you wrap in foil, drizzle honey and that squeeze butter stuff on both sides.
x2 on First Born’s note. Cooked 4 racks yesterday and used squeeze parkay, brown sugar and honey for the two hour wrapped portion. Then a good dousing with Sweet Baby Ray’s Sweet and Spicy for the glaze. AWESOME!!!
yeah, what the last 3 said… yeah