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Family Rib Recipe
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Lanier Jim
Posts: 505
Well folks - I read on the forum that some folks just like food pics - so, I figured I'd post a few hundred of the ribs we did today. :laugh: The technique is a little different than most and I found works great on the egg!
First - 12# of BB ribs - remove back membrane - slice into 3's and boil until about a 1/2" off bone. This removes alot of fat
The sauce has 17 ingredients and it too is done the night before - then cooled in fridge so it can party together for many hours to become one happy sauce
After you remove from pot - cover and put in fridge overnight - next day, they went on the small and mini - both at 275 degrees - indirect with drip pans
Ribs go on without sauce - after an hour - sauce them good - here they are after 2 1/2 hrs
Now at 3 1/2 hrs - the sauce is baking on the ribs
Sauce again at 4 1/2 hrs - then pulled an hour later
The key is in the sauce - a cup of oil is added which will drain/burn off but leave the other spices. The charred parts - is bone and the brown sugar. Ribs are moist and fall off the bone tender but with a little crunch to the bite. Awesome - stick in your teeth kind of eating. No plated pics
There you go - strictly a food post with no humor and kid friendly. This might be the most boring post I've ever seen but there are 3 members and 1 "visitor" that will be very happy with it.
Now - the fun starts again next post - read them or move on - and thank you all for the email.
LJ
First - 12# of BB ribs - remove back membrane - slice into 3's and boil until about a 1/2" off bone. This removes alot of fat
The sauce has 17 ingredients and it too is done the night before - then cooled in fridge so it can party together for many hours to become one happy sauce
After you remove from pot - cover and put in fridge overnight - next day, they went on the small and mini - both at 275 degrees - indirect with drip pans
Ribs go on without sauce - after an hour - sauce them good - here they are after 2 1/2 hrs
Now at 3 1/2 hrs - the sauce is baking on the ribs
Sauce again at 4 1/2 hrs - then pulled an hour later
The key is in the sauce - a cup of oil is added which will drain/burn off but leave the other spices. The charred parts - is bone and the brown sugar. Ribs are moist and fall off the bone tender but with a little crunch to the bite. Awesome - stick in your teeth kind of eating. No plated pics
There you go - strictly a food post with no humor and kid friendly. This might be the most boring post I've ever seen but there are 3 members and 1 "visitor" that will be very happy with it.
Now - the fun starts again next post - read them or move on - and thank you all for the email.
LJ
Comments
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Sorry man,but
:blink: Boiled,really? :S -
MY EYES, MY EYES. I am scratching them out.
Mike -
Jim you're probably still going to catch a bit of grief I'm afraid. You really par boil your ribs? :laugh:
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Nice pics Jim. I'm going to Chili's right now for some melt in your mouth ribs! :cheer:
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boiled? I can handle "dirty Jim" posts better than that post! I just wouldn't go around ringing doorbells and telling people that family rib secret! :laugh:Re-gasketing America one yard at a time.
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Jim,
Absolutely wonderful! I have bookmarked this post!
SteveSteve
Caledon, ON
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You lost me at boil :unsure:
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Sorry, LJ. I've been saving this one :evil: -
:laugh: :laugh:
:woohoo: Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
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you have an egg and you still boiled your ribs? I know they say every recipe is better on the eggs, but this is one that should've been significantly modified.... :laugh:
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Jim, you have a BGE!! No need to boil. Mike
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Boil thou first in the charmed pot!
Double, double toil and trouble;
Fire burn, and caldron bubble.
Me thinks I'll let the boiling to Shakespeare -
Damn right I boiled them last night! When my momma tells me to boil them first - I listen and say "yes ma'am"! :laugh: I told you they were a little different...do I have to spell it out next time that something will be "DIFFERENT"...dang, junior...is you ignant!
I guess I worded it wrong - the sauce is the family recipe and this was the first time I have ever boiled them first. But like I said - Momma Jim said boil so boil dem I did.
You must admit - they look dang good and tasted even better. I'm telling you - it's the sauce. Ain't no dry rubbin going on around here with ribs. Eatin ribs ain't made for "white table cloth" eatin...when we eat'em around here...you need to wear a raincoat cause the sauce is flying! :laugh:
Even better is the drop biscuits I made to sop up the sauce with. Man - I sucked on the bones until they looked like Porcelain...solid white and shiny!
Get me your phone number and I'll pass it along to mommma. When the phone call is over - you'll be babbling and looking for a boiling pot just this greek 4'10" - 79 year old momma don't come knockin on your door!
Around this family - what momma says goes - period!
LJ -
I'm guessing momma never owned an egg.....
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Whew, I heard that
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what to thank you for letting a time honored tradition in your family made public here.
I am very thankful for the blurry pics, the smoke ring, and of course the absolute abuse of an EGG I have ever seen.
Just remembr who made fun of whos ribs first.
Mike -
Hey wait a minute - now you folks are jumping me for a good "clean" cook. You know - I could post some good "clean dirt" again and catch the same - now let me think...which one was more fun? :laugh:
LJ -
:laugh: :laugh: You guys keep it up.
I know how to fix this...Where's my Scotch! :laugh:
LJ -
Jimmy, keep up the good work. Looks like the end justifies the means. Albeit I won't parboil ribs again now that I have the egg. Yours look good.
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Holy Cow!
Boiled!
WTF!
I am probably one of the dumbest that frequent this board and I would not ever talk about boiled anything. I don't even mention bringing soup to a boil. :P :P :woohoo: :P :woohoo: :P :woohoo: :woohoo: :P :P
WOW.
I guess your fifteen mintues are up.This is the greatest signature EVAR! -
Where's the recipe for the sauce?
I did ribs too. Smoked them for 2 hours, tinfoiled for 2, and sauced.
Pre sauced.
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