Ribs this weekend

robnybbq

It has been requested by my parents that they want ribs this weekend.  They are going to buy 3 racks of babybacks for me to cook sometime this weekend.  The last time I made them I cooked then at 275 for 2.5 hours then foiled with apple juice for an hour or so then coated with BBQ sauce and cooked for 15 more minutes - came out moist and tender.

Now I am planning to make them again using some BBQ rub but was thinking to make one of the racks totally different - non traditional BBQ flavor.

Got any ideas?

DMW

Pineapple Head rub. When you wrap in foil, drizzle with honey, a bit of rum and add pineapple chunks. When you unwrap, no sauce needed, just let the bark firm back up.

HDumptyEsq

You could make an oriental-style glaze, basted on every 15 minutes or so:-

1/3 cup Soy sauce

1/4 cup Mirin (or white wine),

2 tbs Orange marmalade

1 tbs Sesame oil.

2 clove garlic, grated on microplane (or very finely diced)

2 tbs grated ginger.

1 tbs sweet red pepper sauce.

You can add, delete and make up as you go along. Stick to sweet/tangy flavors and they'll compliment one another.

Non traditional enough?

SmokeyPitt

I haven't done this yet but I want to try something like this:

http://www.foodnetwork.com/recipes/sweet-and-spicy-asian-barbecued-ribs-recipe.html

robnybbq

Those recipes look good.  Now to decide on which one.  Maybe 1 BBQ, 1 Pineapple and 1 Oriental and try them all - hmmmmm

SGH

@robnybbq‌
I do one that is very simple and delicious. Be warned if anyone is heat sensitive you may not want to make these. They are not practical joke hot but they are on the warm side. I simply rub the ribs with equal parts of salt, black pepper, cayenne pepper and Bad Byron's butt rub. They turn our par excellent every time. A little spicy but excellent nonetheless.

DMW

SGH said:

@robnybbq‌ I do one that is very simple and delicious. Be warned if anyone is heat sensitive you may not want to make these. They are not practical joke hot but they are on the warm side. I simply rub the ribs with equal parts of salt, black pepper, cayenne pepper and Bad Byron's butt rub. They turn our par excellent every time. A little spicy but excellent nonetheless.

25% Cayenne? Yeah, I'll bet those are spicy.  :-\"

SGH

@DMW‌
They are honestly not stupid hot. Warm no doubt about it. But they have a excellent taste.

gdenby

Pineapple Head rub, or just basting w. pineapple juice works really well.

Most places that have pigs have a sort of BBQ. As far as I know, not northern Europe. The standard is to boil them with 'kraut and dumplings. Mimicing that, If you marinade over night w. a vinegar based mixture, or par-boil in water w. some vinegar for a few minutes, the tart vinegar flavor gets in to the pork, and it goes well with sweet sauces, or mustard sauces, or rubs with unusual spices like nutmeg and allspice.

robnybbq

Ribs on. 2 racks wih Byron's butt rub and one with pineapple head. Egg is not cooperating so far with temp stability and keepin the fire lit but I had to throw them on as I am running out of time.

robnybbq

Might eat sometime tonight.

robnybbq

Ok ribs came out great. PINEAPPLE HEAD on ribs is amazing. Nice light flavor.

johnmitchell

Those plated pics are off the hook man...Congrats all round.

DMW

Nice job!