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Post by BrewDaddy on Aug 28, 2019 22:05:15 GMT
Last time I made ribs on the Weber they were tasty all right, but the thicker parts were a tad underdone I thought. The ribs weren't trimmed and all nice and pretty like they can come packaged from the store, so the thicker parts were on the rather chewy side.
I promised a couple ladies at the park that I'd make them ribs and beans this Labor Day weekend and want to get them closer to fall off the bone. So was thinking I'd get the nicely trimmed baby backs, cut them into individual ribs, boil them for however long it takes to get them pulling back from the ends.
Then throw them in the Weber with some coals and wood to add some smoke and finish them off with a few bastings of Sweet Baby Ray's sauce.
I've seen it done in a couple of the cooking vids I've watched and it looks really straight forward, but curious if anyone here has tried it.
bd
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Post by DEKE on Aug 28, 2019 23:44:48 GMT
I don't boil them, but basically steam them in the oven until almost fall apart tender.
First cover the ribs with a dry rub consisting of lots and lots of garlic, plus pepper, salt, brown sugar, and dry mustard. You really can't overdo it with the dry rub because it will mostly steam off the meat. The steaming liquid is 50/50 ACV and water. I use my biggest roaster pan, a hand me down from my grandmother. I put in a metal grate which will hold the ribs above the liquid, but if they get in the liquid no problem. Cook very low, like 250 for many hours until they are tender but not falling apart.
Take from oven, cover in your fave BBQ sauce, then they go on a low heat grill until you get the sear/char marks yo're looking for. You might have to add more BBQ sauce along the way.
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Post by mnn2501 on Aug 28, 2019 23:52:52 GMT
Boiling is an acceptable way to start ribs. One restaurant I used to work at (a buffet style) used a slow cooker overnight for their beef ribs (using beef stock and spices) then finished them off in the oven. They turned out pretty good.
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Post by Jolly on Aug 29, 2019 1:07:52 GMT
I do something very similar to deke. First I do a rub, then put my ribs on an offset smoker for 3-4 hours. I smoke with wood, not charcoal, so I'm running a bit higher heat along with a heavier smoke. I then pull them, place them in a disposable aluminum pans, add about a quarter inch of apple juice, and seal with aluminum foil. I then steam them at about 300 for three hours or so.
I brush with a good barbecue sauce and serve extra warm sauce on the side.
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Post by Tricky Grama on Aug 29, 2019 11:25:45 GMT
I don't boil them, but basically steam them in the oven until almost fall apart tender. First cover the ribs with a dry rub consisting of lots and lots of garlic, plus pepper, salt, brown sugar, and dry mustard. You really can't overdo it with the dry rub because it will mostly steam off the meat. The steaming liquid is 50/50 ACV and water. I use my biggest roaster pan, a hand me down from my grandmother. I put in a metal grate which will hold the ribs above the liquid, but if they get in the liquid no problem. Cook very low, like 250 for many hours until they are tender but not falling apart. Take from oven, cover in your fave BBQ sauce, then they go on a low heat grill until you get the sear/char marks yo're looking for. You might have to add more BBQ sauce along the way. This is basically how I do it too. |
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Post by Deleted on Aug 29, 2019 13:21:36 GMT
Smoke 'em. That's really the best way to make a fall-off-the-bone rib. 4 or 5 hours in the smoker @ ~225* cannot be compared to "hurry up" parboiling followed by scorching them over coals. Are you using country ribs or spare ribs? If you don't have a smoker, and you're going to parboil, then be sure to use the indirect method with your Weber. Put a foil packet of wood chips in there for some smokey goodness. No matter which method you choose, I hope your ribs come out delectably great.  |
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Post by DEKE on Aug 29, 2019 14:00:36 GMT
I second the foil pack smoker in the grill. Assuming you did the pre-boil or steam, keep the ribs on the coldest end of the grill so that they have time to absorb the smoke before they are done.
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Post by cccindy on Aug 29, 2019 15:07:04 GMT
Oh, you people are cruel--gonna have to go eat something NOW!
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Post by Deleted on Aug 30, 2019 13:20:50 GMT
Oh, you people are cruel--gonna have to go eat something NOW! It was too late for yesterday's supper, but I took some ribs out of the freezer last night, and I'm going to put them on the smoker shortly after lunch.
A very light lunch.
Because I'm gonna eat a LOT of those ribs!
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Post by bretf on Aug 30, 2019 23:16:36 GMT
Oh, you people are cruel--gonna have to go eat something NOW! So true.
But thanks for the ideas. I can never cook ribs that satisfies everyone in the house. So I've got a variation of Deke's going now. |
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Post by Jolly on Aug 30, 2019 23:21:01 GMT
Let us know how they turned out!
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Post by BrewDaddy on Aug 30, 2019 23:47:36 GMT
Looks like Sunday is the big day for the gals to come over for ribs -n- beans....
Plan is to get out the stock pot, throw in the ribs, cover well with water, add some garlic cloves, bay leaf, roughly chopped onion, red pepper flakes, maybe a bit of rice wine vinegar...
Simmer for at least an hour or until I get good pull back from the ends... This time around I DO want them fall off the bone if I can...
Perk up some Sweet Baby Ray's with some chipotle, maybe a wee bit of cayenne pepper, maybe some extra garlic for the glaze.
Drain, toss in the glaze, then throw them on the grill basting until cooked to my satisfaction.
Brew 'Pit Master' Daddy
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Post by joebill on Aug 31, 2019 2:16:52 GMT
Tom, assuming that the reason for different sections and boards on the forum is that some members might want to skip some sections altogether because of a lack of interest, I am thinking a cooking and food prep section might be in order.
Not that sorting through and skipping stuff that interests me not at all is a big deal, but it would give folks a place to go who are super-interested in food above all else.
As for me, I eat the same three meals daily for months at a time, and when changes are made it is only to one of the three. Not a problem to leave things as they are for me, but a food section might be a great benefit for those who are highly interested in foods and cooking, and would prob'ly thin out some other sections for more diverse topics.
Do as you like, but I even turn off Fox News when they start cooking......Joe
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Post by Ozarks Tom on Aug 31, 2019 12:06:20 GMT
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Post by bretf on Sept 1, 2019 18:52:02 GMT
Let us know how they turned out! I didn't get to steam them as long as I wanted, then had a grease fire in the barbecue so they were a bit more blackened than I hoped.
But I liked them and my wife was satisfied.
For next time, Lesson one: if I don't have enough time, wait for another day. Lesson two: (see one) and don't try to accomplish too much. Actually pay attention to the meat. Oh well.
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