Suggestions for simple ribs without the sweetness

Pete L

Hello. I just purchased a large BGE a few weeks ago. I love ribs of all sorts, but I'm a bit new to the bbqing them myself and my wife strongly dislikes any kind of sweetened food (wierd, I know :-). So what I'd really like to find is a good recipe for ribs that is not sweet (or at least can be successfully added _after_ everything is fully cooked) and can be done with a minimum of fuss or cook time this time around (about 3-4 hours of time on the BGE with minimum disruption sounds about right to me).

I prepared pork spare ribs the other day with a (memphis style) dry rub that I'm pretty happy about. However, the sauce I tried to put on after the cook didn't turn out very well (the recipe didn't say it was necessary, but perhaps it needs to be cooked on some) and there was a bit more heat to the dry rub than expected.... so I suppose what I'm asking for is perhaps the perfect combo: great with just dry rub, but even better with a bbq sauce after the fact....?

Also, is there a good way to re-heat ribs or simply warm them up several days later w/o losing much in quality? It'd be nice to be able to prepare a bunch in advance of a party or just to have around to eat later on... :-)

Any suggestions would be much appreciated!

Thanks,

Pete in Philly

Little Steven

Pete L,

Like your wife, I am not a big fan of sweet food either. When I do ribs, I just rub them and cook around 250* for four hours for babybacks and 5 to 7 for sides (depending on size) I serve with heated sauce on the side but I don't usually take sauce. The exception would be a really tangy spicy sauce or oriental.

Steve

FlaPoolman

It's all a matter of preference and playing with different rubs till you find the right combo for you and your wife. If you got the texture the way you both like it your 95% there. Playing with rubs and sauces is the fun part.

Bacchus

Maybe a Terryaki style? I haven't actually tried that but have been wanting to.

FlaPoolman

This is my new favorite




yes I like it a lot now

Chef Charles

I second Little Steven's advice. I have made ribs several times and I just use a store bought rib rub. They always turn out great :P

gdenby

As far as I know, classic BBQ always has a salt and sugar rub on the meat, and then at least a bit of pepper. Part of this had to do with preserving the meat in days before refridgeration. Salt and sugar work as preservatives.

However, aside from preservation, they contribute strongly to the finished flavor. The sugar, as I've read, contributes to the "Maillard" browning reaction that give meat much of its "meaty" flavor.

And any rub that has onion or pepper powders in it will have some of the vegetables own sugars in it. Think Vidalia sweet onions, or sweet paprika. The Indian spice mixture, garam masala, doesn't have any sugar. You might try that, and add a sauce of your choice at the end.

Personally, I'd consider asking your wife what passes for non-sweet. If she thinks onions and peppers are O.K., you could make up a pretty standard rub with just salt, spices, herbs and veg. powders. Then, perhaps for your own satisfaction, spread some honey on the ribs at the end.

gdenby

Whoa, Dude! There's a chapter for the Rasberry-Chipotle Anonymous just 'round the corner. Careful with that stuff. :laugh:

Little Steven

Chef Charles,

I do like the PC Smokin' Stampede sauces though. They have a rub now fashioned after them.

Steve

Fireball II

Pete here is a recipe that I have used a long time. However with the egg it is so simply, no more burn and tough ribs. It use to be hit or miss with my Weber. The seasoning is just a pork rub. www.strawsbbq.com below in my recipe.

Fireball II’s Baby Back Ribs with
Strawberry’s
Shake-On Bar-B-Que
Seasoning



Removing the membrane: Carefully slide a sharp implement, such as the tip of a butter knife or the tip of a meat thermometer, between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.

1. Cover the ribs with Strawberry’s rub, Allow to stand at room temperature for at least 30 minutes before grilling.
2. Set the EGG® up for direct cooking at 250°F with the rib rack. You can add soaked chips for flavor. I use apple chips. Put the ribs on meaty side up in the rib rack.
3. Cook for 2 ½ hours at 250°F then shut both the top and bottom dampers and cook for 30 more minutes. The EGG® will still maintain 250°F and no flare ups occur when you have several racks ribs to remove. Low and Slow!
4. These are awesome and tender ribs, one thing to remember with the EGG® the ribs do not dry out and they will feed more people per side.

From one Egghead to another Egghead!!!

Little Steven

gdenby,

My name is FlaPoolman and I am a Dante'saholic


Steve :laugh:

FlaPoolman

LOL they were $.81 a bottle. 3 went to PBM, 2 to Richardfl. and 5-6 are set aside for Big'un. At that price I could not pass them up & no it was not a mistake I checked with the clerk when I went back to buy the other 36 bottles. Ok I admit I do have a problem but at that price my problem went away. :woohoo: :woohoo: :silly: :pinch:

Big'un

Amen! Now everyone leave Pat alone. He can quit when ever he wants to; I just know he can!

FlaPoolman

LOL I can quit,,I can quit,,I can quit :( :( :( . Nope I can't do it. Still 6 heading your way Big'un before I hit rehab. :woohoo:

Little Steven

Big'un'

I wasn't criticizing. I am an addict to this stuff. This and Arizona Gunslinger hot sauce, which I order six cases at a time.




Better than drugs or booze

Steve

Little Steven

Pat,

Are you anywhere near Orlando. My daughter has a dance competition there this weekend and through next week.

Steve

FlaPoolman

45 min - 1 hour east. If you have some time call or Email me
Email Swimredo@cfl.rr.com

cell 321-863-8893

Little Steven

Pat,

I can only be there a few days due to that work thing. Let me know if you want anything from the GWN.

Steve

FlaPoolman

GWN?? let me know when and if time allows for both we'll meet there or here if not no big deal. Still have a few extra's of the sauce and might be cheaper to drive to Orlando than ship. Good luck to your daughter with the dance competition.

Little Steven

Great White North,

Beavertails, bomba, maple syrop, decent beer(whoops sorry)

Steve

Ar-Cee

You might take a look at the Dizzy Pig rubs that Chris makes out in Virginia (Dizzy Pig.COM). I am hooked on his rubs. For ribs, I base coat with a heavy coating DP Raging River and let it sit for a couple of hours (in the refrigerator), then bring them back out, slather with mustard and a "cooking coat" of Red Eye Express (DP). This combination produces ribs that are not sweet at all but have a deep smoky flavor. To me, I can consistanly make a good "dry" rib that can be sauced at the table. (I do use a 3-1-1, but omit any saucing during the last hour. I just bring them to the desired "browning" and dry the moisture from the foiling a bit). There are very talented "pit masters" on this forum who can guide you in your development of almost perfect ribs. Enjoy it. thanks rc

Little Steven

Ar-Cee,

I have a pantry full of DP rubs, even though they are not available in Canada anymore... Chris. The best spice mix I have ever come across. I use several of the DP mixes on ribs.

Steve

East Cobb Eggy

You could try a dry rub without so much sugar.

Try taking a look through some dry rub recipes and understand the ingredients.

Greg

reelgem

That antipasto looks great! Where do you get it from?

WADoug

Didn't read all the advise, but I know it's good, great experts here. I'm not one, but I have the same question as to re-heating the ribs. We did some ribs a weekend ago. I reheated - as a trial - in the fry pan about medium heat. Once hot, I put in the ribs and then added a bit of water (some potential changes there) and covered the pan with a lid. Not as good as the first day, but I liked them, better than a microwave or cold (which were good). Didn't try an oven warm-up, but that may be good too, the fry pan was a quick warm up meal.