Best Pork rib recipe??

[King Kong]

I am looking for a good pork rib recipe. I searched through the recipe section and have some ideas from a beef rib recipe that I found. Here is what I have to work with:

20 lbs baby backs.
1 gallon home made bbq sauce.
1 large propane bbq grill
1 Brinkman charcoal smoker.
1 18 pack cold beer.

I would like to smoke the ribs. I have done this in the past and they just dont turn out as tender as I would like. Maybe I didnt smoke them long enough. That coupled with the fact that I have a large quantity of ribs and a somewhat smaller smoker will take a long time.

I have tried the boiling method which turns out pretty well as far as tenderness but I think that you lose some of the flavor that way.
Other methods tried are cooking them in the oven for a while prior to throwing them on the grill and saucing them. Not bad.

Any suggestions would be greatly appreciated, outside of buying a $1000 Traeger. It is on my list but I dont want to fork out the dough right now.

Thanks in advance for any advice.

Kevin.

[TheRogue]

Here's how I've been doing them:

I've been marinating in beer, garlic, salt, and pepper for 4-8 hours. Then pat dry, place on a metal rack which sits on top of an aluminum pan, which sits on the bbq grill. Pour a can of Pepsi into the pan. I have a small smoke box I place in the grill. Run the opposite side burner from the ribs just as hot as necessary to make the chips smoke.

After about an hour (normally bbq is around 250 during this time), adding chips and often another can of Pepsi into the aluminum pan, I slather on the BBQ sauce (big fan of Baby Ray's), and crank up the heat to about 500 for 15 minutes or so. Makes a great crust on the outside of the ribs. Then depending on the thickness of the ribs, I'll put in glass pans in the oven at 325 as long as it takes for them to fall apart, slathering on more sauce, of course.

Pretty good, but also messy (plan on ruining the aluminum pan, becomes a BBQ only pan!)

TR

[Firedog]

Heres the one I have been using the past few years. Smoked for about 5 hours. Fall apart tender. Besides being able to sit on the patio and drink beer all afternoon while tending the smoker ain't all bad either.


Membrane on the inner (Stomach) side removed. All excess fat trimmed.
Dry Rub: Mix all ingredients thoroughly and store unused in moisture proof container
1 Cup Sugar
1 Cup Non-Iodized Table Salt
½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp. several hours, or slightly warmed
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground (important)
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder

Sprinkle Meat 2 hours before cooking with rub and allow meat to come to room temperature. Do not over-season. A good overall dusting of the spices is all that's needed. The spices will become a nice red liquid coating after sitting for about an hour, if you used the proper amount.
Basic Cooking procedure: Smoke ribs in a "Water Pan" smoker i.e. Brinkman, or Weber "Smoky Mountain Cooker" (the best) Start Charcoal (7-10lbs.) and 4 chunks of White Oak and 2 chunks of Cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney style starter, no starter fluid and all the charcoal must be grey/white hot. Remove all bark from wood chunks, do not soak. Very little smoke will be visible. Don't worry about that you'll get the flavor. Use straight water in the water pan and keep it full during the entire cooking process. Control oven temperature of cooker by regulating the bottom vents only. Never, ever, completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225 degrees on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open. Temperature of the cooker should rise into the 250 to 275 degree range. Peek every ½ hour to monitor doneness. Ribs will be finished when fairly brown in color, and the meat has pulled down on the long bones at least ¾ of an inch. (usually another 1 or 2 hours) Remove from cooker and sauce both sides before cutting individual ribs.

[pearl]

Check out these two sites and the search function

http://www.thesmokering.com

http://www.pnwba.com/

Tons of info to be had

[12pulls]

I will be cooking ribs on the 5th. Peel the membrane off the back as good as possible, rub down with some BBQ spices, let sit in fridge overnight w/ maybe some pinapple or apple juice on top if I got it. Pull out at 7am to let warm up. Put into Smokey Mtn smoker at 8am w/ some wood chips. Smoke at around 200-220 until noon, pull out, lay in tin foil and pour on the BBQ, wrap up tight ( I usually make one w/ BBQ sauce and one without), pull out around 12:45 and unwrap. EAT EAT EAT

If you happen to have an empty spot under the ribs in the smoker, about a couple of hours before your done, put a bowl of baked beans under the meat to catch the drippings

[King Kong]

Thanks guy's. I appreciate the info. I will plan on spending half of my day smoking ribs tomorrow. Hopefully the weather will hold for us! Have a safe 4th!

[jokester]

Mine is a two day process. You can substitue the beer for 7-up or Sprite also if you're not a drinker or don't like the taste. I usually start this early one morning, and by the next morning, i'm smoking the meat.

Remove membrane skin from the back of the ribs & marinate in Mactarnahans Amber Ale for ~15 hours. Remove from beer and pat dry with paper towel. Apply Traeger pork seasoning and give 'em a good rubbin'. Wrap in saran wrap and marinate in the fridge for ~6 hours. Pull ribs out and let sit at room temp for 15-20 minutes before putting in the smoker. Smoke 'em for ~2 hours, spritzing with 1/2 and 1/2 apple juice and water mixture every 30 mins or so. After ~2.5 hours, pull them out and wrap them in aluminum foil and finish them off on the grill at 300 degrees for ~1.5-2 hours or until done.

This will give you the smoky flavor, and tender ribs.

-jokester

[fishbait]

Over about 15 years I must have tried 47 different rib recipies, then I found Nirvana. Oh so simple.

Rub with Paul Prodomes pork seasoning

Put on broiler pan

Pour can beer in the bottom of the pan

15 min in 450 preheated over

Cover ribs and pan with tin foil, reduce heat to 250 for 1.5 hours

Bast with a little BBQ sauce either in overn of rinish on the grill

Absolutely incredable and oh so easy

[Joe C]

my marinade is dr. pepper with a splash of jim beam, fresh chopped garlic, and salt and pepper. after that I would slow cook it in the oven and finish on the grill with my favorite bbq sauce.

now that I have a traeger I need to experiment more.

[SeaSparrow]

Originally Posted by TheRogue

I've been marinating in beer, garlic, salt, and pepper for 4-8 hours.
TR

Wow, you must smell good!

[TheRogue]

Well...........I think I do!!

[Myles]

Absolutely the best, you can adjust the heat if you need but, Oi, Vai! that's some good pork!
The sauce is fantastic, you taste a little vinegar, then the sweetness kicks in with the smokey flavor, then here comes the HEAT. It calls for liquid smoke but if you intend to actually smoke them you might want to leave it out.
Whatever you do do not boil the ribs, if it's not illegal it should be!

Burnt Tongue BBQ Sauce

http://www.recipezaar.com/67025

Anyone who has tried them wants the recipe. Sounds like you may have you sauce already but try this method, and try the sauce in the future.

Myles

[pearl]

BBQ shouldn't need sauce. JMHO ?

Use your favorite rub or marinade then go 2:2:1

2 hours smoke at 225 to 250
2 hours in foil at 225- 250 ( add some citrus bases liquid )
1 hour on the grill low.

When the meat pulls back from the bone crack a cold beer and enjoy.

[Tilla]

Used Pearls' cooking method last week, wife just through together a first time homemade BBQ sauce........wooof!

[King Kong]

Great info! Thanks again to everyone that has given input. I used two different methods since I had a large quanitity of ribs, Firedog and Pearl's recipes. THANK YOU! The family loved them!!!
I will be trying more variations this summer.........

Thanks again everyone!