first attempt at ribs
Discussion
thought id have my first go at ribs today
1/2 cup sugar
1/4 cup paprika
1/4 cup smoked parika
tbsp chilli powder
tbsp mustard powder
tbsp onion powder
tbsp celery powder
tbsp pepper
1/4 cup of coarse salt
its gone on 2 racks this is the daddy one 17" long
plan is put them on tomorrow lunch time 120 for 3 hours then another hour out of the foil and baste with mr yoshida's rib and wing sauce
no idea how they will turn out tbh as struggle with cooking beans
1/2 cup sugar
1/4 cup paprika
1/4 cup smoked parika
tbsp chilli powder
tbsp mustard powder
tbsp onion powder
tbsp celery powder
tbsp pepper
1/4 cup of coarse salt
its gone on 2 racks this is the daddy one 17" long
plan is put them on tomorrow lunch time 120 for 3 hours then another hour out of the foil and baste with mr yoshida's rib and wing sauce
no idea how they will turn out tbh as struggle with cooking beans
I always poach my ribs for around 8 hours (depending on size) in a mix of stock and wine.
Find a pot that will fit into the oven and place the ribs inside.
Add chopped carrots, onions, celery, celeriac, parsley stalks, juniper berries, salt, bay leaves and pepper corns.
Add half a bottle of light red wine and top up the pot with stock (or water).
Place the pot in the oven a cook on a low heat (110C) for 5-8 hours.
Check the ribs.
When cooked they should be be 'spongy' to the touch.
Remove from the pot and allow to cool on a wire rack.
Pat the ribs dry and then add a dry rub.
BBQ over a medium to high heat and baste with a good BBQ sauce (you can make a fantasic one by using the reduced cooking stock as a base).
Pete
Find a pot that will fit into the oven and place the ribs inside.
Add chopped carrots, onions, celery, celeriac, parsley stalks, juniper berries, salt, bay leaves and pepper corns.
Add half a bottle of light red wine and top up the pot with stock (or water).
Place the pot in the oven a cook on a low heat (110C) for 5-8 hours.
Check the ribs.
When cooked they should be be 'spongy' to the touch.
Remove from the pot and allow to cool on a wire rack.
Pat the ribs dry and then add a dry rub.
BBQ over a medium to high heat and baste with a good BBQ sauce (you can make a fantasic one by using the reduced cooking stock as a base).
Pete
Spend some quality reading time here: http://amazingribs.com/
You'll need to translate some of it from American, but most of what he refers to is available here as well. I've followed his instructions on ribs and many other things, and it's always come out good. Before you know it, you'll end up like me, with 4 different BBQ's outside.
You'll need to translate some of it from American, but most of what he refers to is available here as well. I've followed his instructions on ribs and many other things, and it's always come out good. Before you know it, you'll end up like me, with 4 different BBQ's outside.
Minemapper said:
Spend some quality reading time here: http://amazingribs.com/
You'll need to translate some of it from American, but most of what he refers to is available here as well. I've followed his instructions on ribs and many other things, and it's always come out good. Before you know it, you'll end up like me, with 4 different BBQ's outside.
And hereYou'll need to translate some of it from American, but most of what he refers to is available here as well. I've followed his instructions on ribs and many other things, and it's always come out good. Before you know it, you'll end up like me, with 4 different BBQ's outside.
Had some ribs off the smoker at the weekend, some of the best so far. I started by removing the membrane on the bone side of the ribsand then a liberal coating of my dry rub. I then smoked them bone side down for 2 hours @125 then removed them, put them in tinfoil parcels with 1/4 cup of apple juice and returned then to the smoker for another 2 hours at the same temp. For the final hour I removed the tinfoil and covered with bbq sauce. They were soooo good, I put it down to the apple juice adding moisture and maybe the acidity to make them very tender. Give it a try, I think ribs can be the most tricky bbq food to do well.
Steam or poach them first. Preferably over or in something with a fair whack of pineapple juice in it: that contains a natural meat tenderiser.
How long depends on how patient you are, but generally long plus low temp works better than fast and high temp.
When they're done, remove and allow to rest and dry. Then on the bbq with sauce of your choice. The object here is not to cook them further; it is to dry them out and caramalise the sugars in the sauce. Again low temp plus patience works best.
How long depends on how patient you are, but generally long plus low temp works better than fast and high temp.
When they're done, remove and allow to rest and dry. Then on the bbq with sauce of your choice. The object here is not to cook them further; it is to dry them out and caramalise the sugars in the sauce. Again low temp plus patience works best.
I achieved the best ribs so far from my smoker at the weekend, have a try with this method.
1 Remove the membrene from the bone side
2 Liberally apply your dry rub to both sides
3 Smoke at 125 for 2 hours bone side down
4 Remove from the smoker and wrap in tinfoil and add 1/4 cup of apple juice to the package
5 Place back in the smoker for another 2 hours at 125
6 Lastly remove the ribs from the foil packets and back in the smoker for 1 hour with a good covering of bbq sauce to glaze the ribs.
I found this to be a great way to get them both extreemly tender and also with a good bark. I think ribs can be one of the more difficult bbq treats to do well. I think the apple juice helps to both tenderize the meat and also keeps the moistness.
1 Remove the membrene from the bone side
2 Liberally apply your dry rub to both sides
3 Smoke at 125 for 2 hours bone side down
4 Remove from the smoker and wrap in tinfoil and add 1/4 cup of apple juice to the package
5 Place back in the smoker for another 2 hours at 125
6 Lastly remove the ribs from the foil packets and back in the smoker for 1 hour with a good covering of bbq sauce to glaze the ribs.
I found this to be a great way to get them both extreemly tender and also with a good bark. I think ribs can be one of the more difficult bbq treats to do well. I think the apple juice helps to both tenderize the meat and also keeps the moistness.
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