Homemade BBQ ribs - share your secrets

[UTH]

Keen to get back into BBQing my own ribs - usually go baby back but could broaden my horizon.

I have a gas weber BBQ, so usually stuck to this guy's method to the letter: https://www.youtube.com/watch?v=RcdNtbc59Kw&t=...
Basically a few hours at about 100 degrees indirect heat, wrap in foil for another hour or two, and job done.

I've always followed this 'recipe' for the rub:
Brown sugar, salt, pepper, paprika, garlic powder, onion powder, ground mustard, cinnamon, celery salt, cayenne pepper.

i've been pretty pleased with the results over the years, but I think I could do better, so keen to hear any pointers or adjustments to the method/rub?

[oddman]

Do you do anything to produce woodsmoke?

Smoke is the essence of barbecue

[UTH]

Yeah I’ve got a smaller version of this

[oddman]

UTH said:

Yeah I’ve got a smaller version of this

The recipe and method is really sound and would produce great results in my Kamado set up. What do you think is missing?

Maybe you've hit the ceiling of whats possible with a gas set up?

Edited by oddman on Thursday 8th June 20:25

[witten]

On the main bbq thread at the top of this forum I showed my process for both messing up then nailing ribs. I do have a proper smoker (ish, not a wood offset one) though and that gives that authentic taste. Getting the best meat you can is important too but mostly it is wood smoke, heat, some sweet and some time.

[Geffg]

Is there a way to get the authentic charcoal flavour with a gas bbq?

[Turn7]

Geffg said:

Is there a way to get the authentic charcoal flavour with a gas bbq?

https://www.weber.com/US/en/blog/tips-techniques/how-to-smoke-on-a-gas-grill/weber-29705.html

[fttm]

I only ever buy baby backs , not back ribs . Having tried all variants with cooking them the regular method nowadays is slow cook in Coke or similar for 2 hrs then into the smoker for another 2 whilst we have frosty beverages, baste with sauce whilst making salads , eat . As good as the other methods but without any faffing .

[oddman]

fttm said:

I only ever buy baby backs , not back ribs . Having tried all variants with cooking them the regular method nowadays is slow cook in Coke or similar for 2 hrs then into the smoker for another 2 whilst we have frosty beverages, baste with sauce whilst making salads , eat . As good as the other methods but without any faffing .

That sounds like a really good 'hack'. Almost like reverse sear for barbecue. Suspect the sugar in the coke is good for sucking in smoke flavour.

OP in re rub - I started out using American recipes with garlic and onion powder celery salt and kosher salt.

I've ditched all that I just use ordinary salt, ground black pepper and dark brown muscovado sugar. My additions for pork are toasted crushed fennel, chilli and paprika. Getting the rub on well before starting is good as it causes the meat to sweat out a sticky layer which is what smoke can stick to.

Like others have said, the charcoal really does contribute a background smokiness. I suspect I could do ribs with no wood at all and it would still be satisfyingly smoky and the absence of wood would not be detected by anyone except real aficionados. I'm doing ribs and wings this weekend - might test my theory.

[CardinalBlue]

The best way to do ribs, handsdown, in my opinion is the 3-2-1 method.

https://cookprimalgourmet.com/recipes/smoked-ribs-...

[2ono]

CardinalBlue said:

The best way to do ribs, handsdown, in my opinion is the 3-2-1 method.

https://cookprimalgourmet.com/recipes/smoked-ribs-...

Couldn't agree more, always turn out fantastic.

[CardinalBlue]

2ono said:

CardinalBlue said:

The best way to do ribs, handsdown, in my opinion is the 3-2-1 method.

https://cookprimalgourmet.com/recipes/smoked-ribs-...

Couldn't agree more, always turn out fantastic.

In fact, I've just been to the butchers and picked some up to do this afternoon!

[UTH]

CardinalBlue said:

2ono said:

CardinalBlue said:

The best way to do ribs, handsdown, in my opinion is the 3-2-1 method.

https://cookprimalgourmet.com/recipes/smoked-ribs-...

Couldn't agree more, always turn out fantastic.

In fact, I've just been to the butchers and picked some up to do this afternoon!

I've got an unprepared rack in the fridge, as soon as my hangover subsides enough I shall read that link and get to work!

[2ono]

UTH said:

I've got an unprepared rack in the fridge, as soon as my hangover subsides enough I shall read that link and get to work!

I find it works best with the big meaty ribs, the ones like a big slab of belly pork with the skin removed, rather than baby backs, but Ive seen some YT clips of baby backs done like it as well.

The bonus with the big slab of pork belly is you get to keep the rind and make scratchings

[UTH]

And the clock is started