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Ribs this weekend

acracr Posts: 27
edited May 2012 in EggHead Forum
Guys and Gals, 

    I'm going to be cooking some ribs this weekend, I need some suggestions, and it seems all yawl know what you're talking about :).  I want to keep things simple, so I'm thinking going the dry rubbed, low-n-slow route, and serve the sauce as a condiment. 

I'm looking for some suggestions for a good rub for ribs and a good sauce to accompany. I don't want anything too spicy, but with some good flavour... I've heard dizzy pig mentioned a lot on the forum but I can't find it around here.  I'm happy to make my own rubs & sauces anyway :)

Thanks in advance



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Comments

  • travisstricktravisstrick Posts: 4,818
    Rub: equal parts ground pepper, sea salt, and garlic powder.
    Cook: indirect at 300 until they crack on top when picked up with tongs. (about 4 hrs)

    Don't flip or foil at any time.
    Add sauce of choice 10 before you remove from grill.
    Be careful, man! I've got a beverage here.
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  • lousubcaplousubcap Posts: 6,411

    Here's a good site to check-out-talks about Carwash Mike's method which is very popular-

    http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html 

    Louisville
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  • FxLynchFxLynch Posts: 433
    It depends on how you want the texture to turn out.  For a no fail, very tender rib that almost falls off the bone I use the 3-2-1 method.  Of course as someone will point out, in competition they aren't supposed to be falling off the bone. In my house, thats how people like them so that's how I cook them.

    Remove the membrane from the underneath side of the ribs. (must do this). I rub with light coating of regular yellow mustard, then liberally coat with a good rub.  If you like things a little spicy and salty, even walmart has a rub called "cowboy rub" in the Grill mates by McCormick spices line.  Just use a liberal coating so you can't see the mustard showing through. Bone suckin sauce is available at many places, and I like it as well.  The important thing for me is to taste the rub by itself to get an idea of what it's going to be like.

    Cook indirect at 225-250 for 3 hours without opening the lid.  Then remove from grill, wrap in heavy duty aluminum foil, add a splash of beer or apple juice, and seal the foil.  Put back on at same temp for 2 hours.
    Finally pull from grill, remove foil, and put back on the grill for 1 hour or so to let the bark firm back up.

    I've never had a bad rack of ribs this way, although I probably will try a no foil method in the future just to see the difference.

    For smoke I use hickory, or pecan usually.  Fruit woods some times as well.

    Good luck, let us know how it goes.
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  • travisstricktravisstrick Posts: 4,818
    +1 for remove the membrane. I forgot that part.
    Be careful, man! I've got a beverage here.
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  • If you're near a bookstore, go browse the BBQ section and take notes. That's what I did for a time until I decided on which book to buy. The library is helpful, too. Not just for schoolwork anymore!

    +2 on remiving the membrane.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

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  • nemonemo Posts: 105
    If you don't have Dizzy Dust, Texas BBQ Rub or Butt Rub.....try this mixture. It's from The Barbecue Bible by Steven Raichen. It's fantastic!

    MEMPHIS STYLE RIBS
    1/4 cup paprika
    1 1/2 TBS ground black pepper
    1 1/2 TBS brown sugar
    1 TBS salt
    1 1/2 tsp celery salt
    1 1/2 tsp cayenne pepper
    1 1/2 tsp garlic powder
    1 1/2 tsp dry mustard
    1 1/2 tsp ground cumin

    Recipe is enough for 6 racks...rub both sides of rack and cook according to your likes.

    Enjoy!
    Fairview, Texas
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  • cazzycazzy Posts: 7,913
    edited May 2012

    Recently, I have done one rack on and one off and I actually preferred the rack with the membrane on.  Both were seasoned the same, the difference was that the ribs with the membrane on were a little more moist.  It wasn't a huge difference, but enough for me to stop bothering with removing.  As many do, it's always possible to remove post cook...at which point it will peel off very easy. 

    I made this experiment because alot of the badass bbq joints with awesome ribs i go to leave them on.  I talked with the pitmaster at Texas Pride and he said he prefers on as in his opinion, it holds the ribs to the bone better and locks in the juices.  I gave it a whirl and enjoyed the results.

    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
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  • SteveWPBFLSteveWPBFL Posts: 1,272
    Definitely ribs this weekend!

    Breaking in a new Adjustable Rig tomorrow.

    Planning on 4-6 racks of baby backs. Whatever Costco has.

    Ordered some Dizzy Pig to try, hope it gets delivered today, if not have a good home spice rub. Also have a jar or two of Bonesuckin' Sauce.

    Planning to do one rack kind of plain for comparison to the rubbed and or sauced racks and or home spice rub racks.
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  • DuganboyDuganboy Posts: 1,118
    OP--here is the thing about rubs.  Sooner or later, one of the rubs will be the one that you prefer and you will go with that one.

    What you may love might not be very good to me.  Part of what makes Q so great.  Take all these great suggestions above and with trial and error you will figure out what is YOUR go to rub.

    Enjoy the process.
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