JJ's direct rib method

TedInAK

I can't find my notebook that has JJ's direct rib method (and his rub and sauce), and haven't been able to find it with a search. Does anybody know where I can find this and other stuff that was on the old BGE forums?

BENTE

here is what i have i will look for the sauce

Pork, Rack, Ribs, Direct Method, JJ

Part I:
1 I select only the big meaty pork spare ribs. I have only two rules when picking out the ribs I want. One is that they are fresh with no additives used for preservation and the second is that I can inspect them prior to purchase. Regardless of the store I get the butcher to bring several slabs for me to inspect ( I never buy ribs that are prepackaged) so that I can see both sides. Now comes the best part of rib preparation for me. I proceed without hesitation to the refrigerator and immediately pop the top on one of my home brews. While savoring the taste of that Honey Amber Ale I thoroughly cover the entire slab with my JJ's rub and wrap it in plastic wrap and marinate overnight in the refrigerator. There are times that the wife and I do not want the ribs coated with anything and cook them plain with only the smoke giving flavor.
Part II:
1 Start the fire in the EGG and get the dome temp to stabilize at about 220°. I use various wood chunks depending on the flavor I feel like that day. Mesquite, Hickory, Oak, Pecan sometimes I'll mix different woods. I happen to like to use a fire starter, like Weber Fire Starter cubes. That one I learned from KennyG at EGGtoberfest'98. Since I use a slide metal top on both my EGG's I find that the bottom vent should be opened about ¼" and the slide metal top opened just a crack. You may have to adjust slightly for your BGE.
Part III:
1 With the EGG temp stabilized place the slab directly on the cooking grid. The secret is to turn that slab every 45 minutes. It will take 3½ to 4 hrs for them to be cooked to perfection. They should have a nice crusty exterior with moist and tender meat that pulls away from the bone clean. By the way, I spray my cooking grid with olive oil to make clean up easier (Thanks Cat). As you have noticed I do not mop or spray the ribs.
Part IV:
1 Take the slab off the cooker and rest for a few minutes then cut the ribs into single rib servings. You will need a knife as you will have to cut through the cartilage. Then I pour my dipping sauce into microwave safe glass serving bowls.


Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Author: JJ

Source: BGE Forum, JJ

crghc98

do a google search on the following and a bunch of links come up to the forum. Didn't have time to see if one had the sauce.

jj's direct rib method big green egg

BENTE

here is the only sauce that the author is jj


Sauce, BBQ, Vinegar, JJ's Favorite Q Sauce


INGREDIENTS:
1 medium onion chopped
1/4 tsp cayenne pepper
4 Tbs dark brown sugar
2 cups cider vinegar
2 Tbs paprika
2 cups tomato juice
2 tsp salt
3/4 cup catsup
2 tsp dry mustard
1 cup water
1/2 tsp chili powder



Preparation:
1 Place onions and the rest of the ingredients into a sauce pan and simmer. Stiring often.
2 Taste after 20 mins and adjust taste to suit you. The longer the simmer, the better the taste.
3 Water has to be added while simmering to keep it from getting too thick.


Recipe Type
Sauce

Recipe Source
Author: JJ jgocek@airnet.net

Source: BGE Forum, JJ, 02/15/99

WessB

That does sound like I remember it being posted...looks like BGE must have lost all of those old recipes...

BENTE

oh well thanks to richardfl we did not loose the inportant stuff :laugh:

WessB

Can't help you with the original posting of his rub...but I took his rub, many many years ago, and cut down on the herbs a little and went up on some of the other ingredients just a little..you can find a copy of mine in the " babyback ribs and prep " entry in the "cooks" section of my website...I been using it ever since..

reelgem

Terry did you try this method? Just wondering.

Car Wash Mike

You had them in OKC. And I didn't cook them.

Mike

BENTE

nope i just provided the answer to the question :laugh:

i don't vary much from what i usually do since ribs are always soooo expensive

Richard Fl

I have gone back to 2000 and taken from the archives almost all recipes on the old forum. I have them in Living Cookbook format. Let me know it I can be of further help!

dhuffjr

I've done it before a few time but you've got to keep that temp incredibly low. Much easier and probably safer going with a bit higher temp and cooking them indirect.

I think my ribs are a ton better than what I cooked 10 years ago.