How do I cook Baby Back Ribs?

[absyntheNsugar]

OK...I will have a gas smoker/grill (don't laugh) and want to use a bbq sauce and rub. I already have the sauces/rubs from Salt Lick in Austin (VelmaD assures me they are the sH1Zn@T)

How long do you cook them? How often do you baste? And how do you apply the rub, and do you let it set in for a while before you cook?

And what temp should the ribs cook?

[Fear]

1. ehm....

Throw them on, and you'll find out sooner or later ;)

[Nicholas D Wolfwood]

2. You should cook them with lots of baby

[Rabrrrrrr]

3. Why cook 'em? Rabrrrrrr says, with ribs - just make sashimi!

Mmmmmmmmm!!

[matcom]

4. I am an EXPERT at BBQ RIBS!! listen up!

first and MOST important. there is a thin 'skin' on the back of the racks. PEEL THIS OFF FIRST!!

heavily salt and pepper the ribs and LET THEM SIT for at least 1 hour

cook them (lid closed - KEEP IT CLOSED) on INDERECT HEAT (i.e. OFF the coals)

let those baby's smoke - the longer the better 4hours if possible

for the sauce. use what you like, homemade or bottled, spicy or sweet BUT...

CUT the sauce with FRESH lemon juice. if you want some kick, sprinkle sauce with some red pepper flake.

ONLY baste the sauce during the last 30 minutes of cooking. any earlier and the sugars will burn to a crisp

HAPPY RIBBING!

[absyntheNsugar]

5. So the rub needs to permeate the ribs a bit

The rub they sent was pretty simple - Salt, pepper and cayenne. I might red pepper flake the rub a little.

How does the lemon juice work?

And also, should i not add any sauce during the first 3 1/2 hours?

Thanks so much for the info!

AbsyntheNSugar bows to Matcom's grilling ways...he truly is the ONE

[Rabrrrrrr]

11. Just wash your hands after the rub and before touching your eyes!

World of pain.

Trust me. :-)

[matcom]

12. answers

first let me preface this by saying that my father-in-law is from west Texas (yeah i know) but he tells me that MY ribs are the BEST he has EVER had (*pats self on back*)

Answers:

Yes, the rub should permeate for AT LEAST 1/2 hour - longer if practical

The lemon juice adds acidity to the sauce and will help to 'cut' it into the meat

ABSOLUTELY NO SAUCE until you are 30 minutes away from being done. when 30 minutes out, baste a thin layer on both sides about every 8 minutes or so.

4 hours (with a hot fire) is the MINIMUM they should be cooked. as long as you are on indirect heat (or smoking) the longer the better.

:hi:

ON EDIT: IF YOU BOIL THESE BABY'S BEFOREHAND I WILL PERSONALLY HUNT YOU DOWN AND SMOKE YOU! :D

[denverbill]

24. And make sure it IS indirect heat.

4 hours over direct heat or even hot indirect heat and you'll have baby-back leather.

[HFishbine]

14. The sugar

in the sauce will burn if you put it on for the full cooking time. You want it to carmalize, but not burn. 1/2 an hour should do it.

[HFishbine]

7. Yep

Matcom's got it. I keep the salt to a minimum, but the sauce during the last 30 minutes is crucial.

[TXlib]

21. I concurr with matcom.

He does indeed sound like a ribs expert, as I consider myself to be one as well, and I agree with him.

The trick is to cook "low & slow" -- indirect, low heat (~220 deg F) for a long time (for ribs, 4-6 hours)

I have a smoker grill -- the kind with a side firebox, so you cook with the hot smoke. I get a natural chunk charcoal fire going, and then I add seasoned, soaked hardwood. Hickory, mesquite, oak, fruit-bearing wood, nut-bearing wood, doesn't matter. Just make sure it is rated for cooking food, and not treated.

You can use a mop if you're worried about the meat drying out -- 1/2 water, 1/2 vinegar, some mustard and spices... there are plenty of BBQ cookbooks that will give you good ideas. Just don't put anything containing sugar (that includes tomatoes) in the mop.

[johnnie]

6. it's been a while..

I used to put them in the oven at about 200 degrees for a few hours already with the rub on them. Small amount of water in a large baking dish. I added a bit of liquid smoke to the water.
Then on the grill for cooking and basting. The thing is...to do the ribs right, it takes a few hours on a BBQ or even a grill. This probably doesn't help, but I thought I would post it anyway.

[XNASA]

8. I usually par boil ribs.

In the case of baby back ribs, I'd only par-boil them for a minute or so.

Cook em on low, real slow. You can put the rubs on as soon as they come out of par-boiling, but you should wait until the last 1/2 hour or so to put the sauce on.

[NewHampster]

9. Wait

I cook them the way I was taught in the kitchen of Bobby Rubino's

Preheat your oven to a low 250

Put the ribs in a roasting pan and cover them in sauce. I like hickory smoked but thats personal

Cover the pan tightly with foil.

Bake for at least 2 hours or until they begin to fall apart.

Then take them and throw them on the grill to char em up.

Thats how they do it. You have to pre cook in an oven. A rib shack would do it with a smoker. whatever. Just don't put them on the grill until they are already cooked.

yummmmmmmm

[nothingshocksmeanymore]

10. Do it MY way and you will NEVER regret it...ask Flaming Youth..she's had

'em.

Take your ribs and on the BACK of the ribs is a membrane..peel that off...add salt pepper and if there is a middle eastern store nearby..get a spice called seven spice (NOTE: this is NOT the same as chinese seven spice) If not..just smother with a combination of ground allspice and ground corriander..

wrap them TIGHTLY in saran wrap or plastic wrap (yes plastic wrap)...place them on a cookie sheet in the oven at 160 to 200 degrees for about three to four hours (three if they are not real meaty, four if they are.)

When you remove them from the oven CAREFULLY open the plastic wrap (look out for steam) and carefully remove the ribs so they don't fall apart. Then put them on a medium hot grill for about twenty minutes brushing them on all sides with your favorite sauce.

The benefit of cooking them this way is that it slow cooks them, dissolves fat and grizzle but since the plastic is sealed shut in thecooking process the ribs don't lose any flavor and they fall off the bone and are incredibly tender.

[nothingshocksmeanymore]

13. Really I promise...everyone should make their ribs like I do

there oughtta be a law :D

[matcom]

18. PRE-COOKED????????

pppppfffssssshhhhaaaawwwwww

"rookie" :eyes:

[nothingshocksmeanymore]

20. You better never join a contest with me..you'll get your ass!

[matcom]

22. don't bet on it BABEEEEEEEE

next your going to tell me you sometimes BOIL them first :eyes:

[flamingyouth]

66. YOU COOK THEM LIKE NSMA

There simply is no other way. You see, brothers and sisters, before NSMA showed me the light (actually, she gave Alan the recipe) I HATED ribs, hated the way they got stuck in my teeth, hated gnawing off the bones, etc.

Now I want to eat them every weekend. All I can say is, now I know there is a God, because I've eaten NSMA's ribs :D

[mmm]

15. cook 'em slow for a mighty big enjoy

meld in your mouth like mountain muffins!

[bif]

16. Ya want me to come over there and show you how to do it?

[VelmaD]

17. Salt Lick ROCKS!

But I'm not taking any blame if they don't turn out good. :P

[Shoedogg]

19. ...and now for a serious answer, kids...

(This is strictly my own method, nothing officially sanctioned by any cookbook - just the way that works for me (after MUCH trial and error and many wasted ribs))

Take the ribs out of the fridge and let them sit on the counter for awhile to remove most of the chill.

Go turn on your grill and set it to a low temperature - as low as possible. (Mine doesn't have a temperature gauge, so I can't tell you temperature)

Put the rub on the raw meat. Rub it in WELL (I mean practically grind the palm of your hand into the meat as you do it.) Do this to both the meaty side and the bony side.

Make sure the grill is fully preheated and put the ribs on bone side down. Place the ribs as far from the fire as possible (i.e the topmost rack in your grill). Close the lid and try not to open it too often.

Do NOT apply sauce yet. At all. (It will burn up and you'll end up with perfectly fine meat covered in a black, disgusting coating of burned up sauce).

Let the ribs cook for about 30 minutes, checking every 10 minutes or so (but try to keep the lid closed as much as possible).

After 30 minutes, turn the ribs meaty-side down and allow to cook for about 15 minutes.

Continue flipping the meat in 15-20 minute intervals until it's done. This can be anywhere from an hour to 90 minutes depending on the heat and the meatiness of the slab. (Stick a knife into a rib near the meatiest part and check for pinkness).

When you think it's about 15-20 minutes before your ready to remove them from the grill - apply the sauce.

Eat them.

I've read many recommendations to boil the ribs first, I've never really found it necessary.

Again, this is just what I like. YMMV.

[Beetwasher]

23. You NEED TO BOIL THEM FIRST

That's what makes really good ribs, so the meat falls off the bone...Otherwise they have a tendency to be tough and stringy...Then follow everyone elses suggestions, but you MUST boil them first.

[GOPisEvil]

25. Uh oh

*prepares for yet another food-related flame war*

Yesterday fried chicken. Today ribs.

[matcom]

26. WHAT???? NO FRIGGEN WAY!!!!

no boiling

NO BOILING!!!!!!!!!!!!!!!

produces tasteless ribs.

cook them a llllooooooooonnnnnnngggggggggggg time but

NO BOILING!!!!

x(

[Beetwasher]

30. Shoulda Seen That Coming!

LOL!

When I have 8 hours to cook ribs, I'll try it that way...

[NewHampster]

65. Slow Roast

Thats how the pros do it

Please Contribute Today, Just Click Here.
(the fine print. The above link gives me credit as a Kerry fund raiser and I may win a campaign prize someday, but the only prize I really care about is 1600 Pennsylvania Avenue. If you'd rather I not get credit use this link instead, but please donate.)

[nothingshocksmeanymore]

27. not if he cooks em my way

[matcom]

29. we have already established that YOUR way is inferior

you have no business giving rib advice :D

[Beetwasher]

31. Yeah, I just saw your way

That could work too, never tried it, but I will next time...

[TXlib]

33. Heathen.

I've lived in Kansas City, where i learned to BBQ, and Texas. You do NOT boil ribs before smoking them.

[absyntheNsugar]

37. Since it's Texan sauce and rub I'm using

...and mesquite chips I'll stick with grill the entire process rather than boil or bake.

[ohiosmith]

28. Do not remove the membrane on the back of them. It contains fatty

acids which add flavor. Poach them for 35-40 minutes in a premium beer or apple juice and chopped garlic, onion, celery, carrots and some of the rub. After poaching, apply a light coating of the sauce and let them cool to room temperature. When at room temp. cook over indirect heat in a closed grill maintaining a temperature of 250-300 degrees for 2-2 1/2 hours. Turn periodically to prevent burning.

During the last 30 minutes bast to taste with the sauce.


Enjoy

[matcom]

32. UGH!!!

I'LL KILL YOU ALL!!!

I SWEAR I WILL!!!

you MUST remove that membrane and if ONE MORE PERSON recommends BOILING the damned things i'll KILL MYSELF SOMETHING!!

[Beetwasher]

34. BOIL BOIL BOIL BOIL

LOL! Just to see you go over the edge! ;-)

[ohiosmith]

35. No offense Mat, but maybe you should stick to baked beans.

:evilgrin:

[matcom]

36. BAKED BEANS????

you forget I LIVE IN BAHSTAHN BABY!!

i got your baked beans RIGHT FRIGGEN HERE! :D

[ohiosmith]

39. No, I didn't forget. Beans may be where it's at for you.

[bratcatinok]

48. Wait! You live in Boston?

And you're claiming you know how to properly cook baby back ribs?
And to think I had copy/pasted your recipe into my recipe file. I'm soooo ashamed of myself.

Sob! I'm now going to have to re-establish my credentials as a native born Texan and it's all because of you!

Y'know, I have a matcom sized pot I can use to boil your ass for leading me astray. Just wait til I get my paws on you!

[matcom]

50. i live here

doesn't mean i cook ribs like i am FROM here cause i ain't :D

keep your file intact and trust the almighty Matcom :bounce:

[Shoedogg]

76. Leave the membrane on

But don't boil or bake 'em!

HAH!

[Missy Vixen]

38. Slow cooker

AKA crock pot. Pour half a bottle of BBQ sauce in the bottom of the crock, put the ribs in, pour the rest over the top. Cook on low for 6-8 hours.

Yes, the meat will fall off the bone, and yes, they're delicious.

We've also used the "pre-cook" method; it's excellent as well.

Julie

[absyntheNsugar]

40. But that involves nary a grill...

I really wanna grill them texas style...

[matcom]

41. i have suddenly lost all faith in humanity

x(

[absyntheNsugar]

42. Fear not, Obi Won

I shall follow the true path, the way of the Texas Jedi....

(yeah I know you're from Boston, Matcom, but all the Texans seem to be agreeing with you which I take as a good sign...)

[matcom]

43. actually from D.C.

perfected in Boston :D

*whew* was :scared: for a while there :D

[ohiosmith]

46. As your mind is made up, may I have the left overs? I need new soles for

my sandals.:evilgrin:

[matcom]

47. BASTARD!!!

:D

have you know that i am planning a spring/summer BBQ and the Matcom residence this year. show your ASS and i'll show you my RIBS!

DUEL!

[ohiosmith]

51. Date, time, location?

:toast:

[matcom]

52. to be announced

even got a bed for ya cause you WILL have a Rib enduced hangover

oh yeah, i'll have scotch too :P

[absyntheNsugar]

55. First Annual Democratic Underground Ribs Cookoff

To celebrate Crawford Texas' returning dim son....in January 2005

[matcom]

56. YYYYEEEEEEHHHAAAAAAAAA

let's GET IT ON!! :bounce:

[GOPisEvil]

57. I WANT TO BE A JUDGE!!!!!!!!!!!!

Mmmmmmmm....ribs. :9

[nothingshocksmeanymore]

59. hahahahaha ready to LOSE BIG TIME?????

[matcom]

60. BRING IT ON!!!!!

*already making battleship-sized banner for the famous MATCOM table*

:D

[fishnfla]

73. I'm in

count me in man.

[bratcatinok]

61. I will bring the

potato salad and the devilled eggs.

[Rabrrrrrr]

58. If you promise scotchboob, I'll come up!

[sangh0]

54. That sounds unfair

I bet his ass has more meat on it than your ribs


:-)

[ohiosmith]

62. As attractive as it is, let's not bring my ass into this discussion.

:spank:

[Asteroid]

49. 4 hours and counting...

In that time you could have paid all your bills for the month, done the laundry, helped the kids with their home work, eh wait it's friday, nevermind. You could have even cleaned up the house, and after all that called Chiis' Bar and Grille and had them create the ultimate rib plate to go for you.

But anyway if you must do it yourself, I say sprinkle on top some sesame seeds for added flavor.

[absyntheNsugar]

44. Question #2: How to get the most out of a gas grill

Yes I know, gas bad...gas BAD!

But it's what I have, so be it.

Soooo.....Since I'll be using chips over gas should I use Applewood, Mesquite (which I'm leaning towards) or Hickory? Also how long do I soak the chips in water, before rolling them up in tinfoil and adding them to the fire?

[matcom]

45. that one i will NOT answer

strictly a charwood man myself.

sorry :shrug:

hrumph - gas - x(

[bratcatinok]

53. Mesquite if you're wanting

authentic Texas style baby backs. However, I prefer hickory since mesquite has been done to death.

Since you have to use chips, soak them for a couple of hours. Have you checked out the ceramic bricks which are hickory/mesquite flavored? I've heard they help if you are forced to grill with gas.

[ohiosmith]

63. You may also want to place some nice herbs in the chips.

[bratcatinok]

64. That's a waste of herbs.

Smoke the herbs while smoking the ribs then if they do come out as shoe soles they'll still taste good.

[shanti]

67. bake or boil them first before grilling

they will be soooooooooo tender!

[Rabrrrrrr]

68. uh-oh, ixnay on the oilbay

:evilgrin:

[shanti]

74. as you can see

there are lots of "precooking" devotees here! :evilgrin:

[absyntheNsugar]

69. Question #3: Grill vs. Boil

Now let me start this question off by saying the ribs will be grilled at some point. I don't want to have them taste like oven food (ewwwwwww) I want them to have some SERIOUS ASSED SMOKE FLAVORING (you know the problems I've been having with smoke flavoring...)

But some people say that boiling them makes them more tender, others argue you can still acheive that tenderness by real slow cook on the grill....

On the other hand, Matcom argues that boiling kills the rib flavor. Now, let's say you want them to taste of the sauce more than of the meat (since wer're not talking Filet Mingon or Rib Eyes here.)

What's best?

[matcom]

70. if you have to ask

i will kill you :D

let me state again

IF YOU BOIL THEM I WILL KILL YOU!!!!!!!!!!!!!!!!!!!!!!!!!

thank you. that is all :D

[nothingshocksmeanymore]

77. I think you didn't read the bottom of my recipe... mine ARE grilled

after the oven..you'll still get the smoke flavor because you will mesquite them..just not as long and there's less risk of them being DRY!!!

[fishnfla]

71. Forget the wet sauce, thats for rookies

Memphis style, baby, dry rub. Add it at the end. You'll thank me for it.

signed, 3 time Memphis in May world championsip barbeque contestant who says:folks from Boston should stick to lobster and clams.


ON EDIT to add: quality ribs are prolly the most important and overlooked step. fresh Iowa ribs are the best. Regretably, the best place to get them is Sam's club

[SOteric]

72. Let me just step in here and add my 2 cents, fair market value...

Under no circumstances should anyone ever boil meats of any kind. Period. Ever. For any reason. Even making stock and demi-glace is done at a piping simmer. Boiling meat, - actually boiling at the standard 212 degrees Fahrenheit, toughens the proteins and extracts a portion of the elements which flavour the product into the discarded water.

If you're going to cook them in liquid, the act you're looking for is braise. Low temperature long simmering in stock or gravy. It dissolves the fats, gristle and membranes, and does imbue a remarkable tenderness.

Equally effective for those working with a grill, is to brine the ribs, marinate them for at least one hour in a flavourful conconction which includes fresh pineapple or papaya (they contain an enzyme that will naturally tenderise the meat), smoke them, coat them in bacon fat and chuck 'em on the grill.

NSMA's method strikes me as a really excellent one likely to produce tender, melt in your mouth ribs. Wrapping in plastic and slow cooking at a low temp is essentially a braise, just not articulated in the traditional manner. Matcoms is likely to have a vastly superior smoke flavour, and produce a product with more body.

:hi:

[absyntheNsugar]

75. Being a smoke man I will defer to Matcom

And NSMA gave me a suggestion in private that looks like it will add value: putting a pan of water under the ribs in the smoker

[AntiCoup2K4]

78. First of all, get totally shitfaced

Then try to light your grill. When the fire's gone out about 20 times, give up and try to cook them in the oven. Drink some more. After an hour of this, realize that your dickhead landlord unplugged the fucking oven, and since you're too shitfaced to think logically, abandon this plan and cook the ribs in a toaster oven at 400 degrees.

If you don't have a toaster oven, call your local Homosexual Agenda Recruitment Center. I hear they keep some in stock.