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Rib heaven -- can't imagine it getting any better

Prof DanProf Dan Posts: 339
edited 3:40AM in EggHead Forum
Just finished dinner -- children doing the dishes! After months of tweaking, I have arrived at my personal rib heaven. It's 3/1/1.5, per GFW's recipe, with a few little changes. [That's five and a half hours. I'm math impaired.][p]First, use fresh baby back ribs, not frozen, if possible. Remove the membrane on the back with a butter knife; it's easy once you know how. Rub in a little cheap yellow mustard and sprinkle on season salt -- not too much. You can do this in the morning of the same day you are going to cook -- I have done it two days before and one day before, and in the morning, and I have not found a difference.[p]Fire up the Egg six hours before dinner and add several big chunks of hickory. Here's my setup, from the bottom up: firebricks, drip pan with a little water, small grid on top of the drip pan, ribs stacked vertically with the help of a rib rack. [Made it myself out of an old small circular bbq grill -- bent it into a U shape, with a flat bottom.][p]Put them on the Egg at 250 for 3 hours. Wrap them in foil, back on the grill for another hour. Take them out of the foil -- watch out -- lots of fat will have dripped off into the foil. Back on the grill for another 45 min. Brush on some good bottled bbq sauce, which I doctored up with some hot sauce. Back on the grill for another 45 min, still at 250.[p]At dinnertime, had a little trouble cutting them up for serving -- no matter how careful I was, some of the meat just fell off the bones. Could have cut the ribs apart with a butter knife, easily. Mahogany brown, tender, juicy, not at all fatty, smokey, a little crunchy here and there [just enough], spicy, just a little salty, just a little sweet.[p]You know it's good when dinner-table conversation ceases; everyone is too busy making sure that every morsel is stripped from the bones. The bones on the plates at the end of the meal were pure white. Not a scrap remained.[p]Thanks to GFW and all of the other Eggsperts who have provided so many tips on the Art of Ribbing!

Comments

  • GfwGfw Posts: 1,598
    Prof Dan, glad the ribs turned out - the real fun is taking someting and making it perfect for you! [p]The best BBQ is the BBQ that you like the Best![p]Life is GOOD :~}

    [ul][li]Gfw's BBQ[/ul]
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