Ribs. Help

[txboy_in_az]

I looked for the post that was on here a few days ago but can't find it, so please don't jump me for asking something that was just answered. I'm making a bunch of stuff this evening for a fight and wanna make some good pork ribs. Need a sure-fire way to make 'em without having a whold day to do it. Or if someone can point me to the last thread, so be it. Thanks in advance. Oh yea, almost forgot. VINCE YOUNG. Now maybe I'll get some responses.

 

[free=good]

First, make sure you peel the layer of skin from the underside of the ribs. Sometimes its a little tough but take a fork to get under there and remove it. I have a favorite rub and sauce I use but whatever flavor you like, put a healthy coating of rub on both sides and I use a little bbq sauce on both sides too. Wrap them loosely in a couple layers of heavy duty foil, meaty side up, pour about 1/2 a beer in there, seal and put on a pan (mine always seem to leak a little). When I do miine I ususally do 2 or 3 racks - just layer them in the same foil package. Preheat oven to 225 degrees and forget about them for 4 1/2 hours. I check mine before I turn the oven off to make sure the bones almost pull away from the meat. Fire up your grill and throw the ribs on to sear them just a tad on both sides. I throw them in a little sauce afterwards but thats up to you. Enjoy.

I realize that some will flame me for using the oven instead of the grill or smoker, but if you want easy, excellent ribs, I defy you to beat mine.

 

[utexas_61]

step one: ignore free=good

step twp: follow these steps

the link

 

[THEU]

Go back to the store and trade in that pig meat for some BEEF RIBS.
Step up to COW.

 

[3_yard-out]

1-Go to Costco for your pork ribs.
2-cut membrane and rub just an hour or so before smoking
3- Oak and pecan wood for 2 hours @ 230-250
4- wrap in foil (smothering in BBQ sauce or Raspberry chipotle optional) return to smoker for 45-1 hour
5-uncover & cook another 30-1 hour.
6-Eat.

 

[hornian]

3 yard out is on the right track

free=good is a blasphemer

 

[El Sapo]

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[NCAAFBALLROX]

What free=good has detailed for you is a version of parboiling / steaming.

Does that count as cooking? Yes.

Are there better methods using the same amount of time? Over, above & beyond yes.

You can use an oven for a final warming / heating stage, but really - ribs are one of the faster & easier smoked foods you can do because the bones take the place of what would be meat that can delay your cooking time.

Free=good = a Yankee. Or @ least one who has been corrupted by the Yankee ways.

 

[free=good]

I knew I'd get some from alleged experts.

Nope, not a yankee. Born and lived in Texas my entire life. Have a chef friend that made the best ribs I had ever eaten and he showed me how. That's all.

 

[Ok_Longhorn]

free=good, I think you need to re-evaluate your friends..

Actually, I've had some decent "steamed" ribs. They are about what you'd get at a standard "great" ribs place around here. If you don't have a smoker, it IS a way to make ribs that are ok and you'll probably get compliments.

But I followed the "experts" around here and produced the best ribs I've ever had. Any the people who've had them say they're the best they've ever had and bug me know about when I'm going to make them again..

Heck, I followed the "experts" around here and made a smoked turkey so good (my first time no less), that my wife has told me I can buy whatever smoker I want (she liked them that much)..

So I'd listen to the "experts" around here.

 

[RabidLonghorn]

Cow ribs dont beat pig ribs.

 

[alden]

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[THEU]

COW has it all over PIG.
A good beef rib is meaty and flavouful. The best pig rib I have had is fat, greasy, and the meat that is on there is uninspiring.

 

[txboy_in_az]

I've got to find a butcher out here. The last time I did beef ribs, they came out pretty flavorful, but no meat on the bones. Also, coundn't find beef ribs at Costco this time. Decided to go w/ pork.

 

[juz]

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[GakFoo]

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[flyingdoggystyle]

None of you guys know what you are talking about. Here is the answer Ribs NYC

I saw this on TV the other night and threw up a little in my mouth.

 

[Vol Horn 4 Life]

Ribs with Plum-Ginger Glaze? I see your point!!

 

[The Bone]

I enjoy the beef ribs at Artz.

 

[Vol Horn 4 Life]

So I followed 3-yards smoking rules and got some of the best pork ribs I've ever had. They fell off the bone and were juicy. I split one rack in half and used two different rubs but had a great result.

Seeing the posts about beef, would I get the same outcome? I have tried beef ribs before but they usually come out dry. Would this process yield the same tender results?

 

[NCAAFBALLROX]

Vol, Beefers will take just a bit more time than the Piggy but not by much.The meat isn't as dense, but it is thicker...

It may take some testing on your end, however I find that a good rack of Porky Pig takes around 2-1/2 hours on the smoke, then about 1 hour of self basting in a tin foil / towel / clean cooler setup (no ice... it's to stay warm on it's own).

For BEEF, add anywhere from 45 minutes to 1-1/2 hours to that "on the smoke" time @ most.

Then, remove from the cooler & let 'rest' for about 15 minutes.

If you are in the early stages of learning on Da Cow & want to peek in on the ribs for a checkup or (possibly) baste them, you should see the meat pulled back on the bones. This will signify the cooking is about where you want it.

I also strongly suggest you put your ribs vertically so the fat (juice) will run OFF them & have them @ the highest of your food items you're smoking (if in some sort of a vertical smoking arrangement).

Tell you what: You buy the beefers & bring 'em out to my place in Drippin'... I'll learn ya on the ways of the Bandera.