usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 25

8 members and 17 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 13

Thread: Basic Rib Cook

  1. #1
    Join Date
    Jan 2008
    Location
    Ada, MI
    Posts
    90

    Default Basic Rib Cook

    Start of with either baby back's or spares...I love both, but will usually buy what looks best and is reasonably priced. Here I am using BB's.

    Trim and demembrane the ribs. This can be a little tricky, but once you get the hang of it, it gets easier. Once you can get a hold on the membrane, a dry paper towel helps to tear it of.



    Next I give them a bit of a mustard slather (I use French's)




    Next comes your favorite rub you like to use....



    Then into the smoker running about 225-235. I use a variation on the 3-2-1 method. 3-2--1- means 3 hours in the smoker unfoiled, 2 hours wrapped in foil with a few sprays of apple juice and a shot of JD from a spray bottle, then 1 hour out of the foil back in the smoker.........3-2--1 is just a guide line. Times will vary depending on cut's of meat(thickness) the type of ribs, temps...both outdoor and cooker. Some folk's don't like to foil at all and have great results.......just a matter of what works for you.

    Last, I take them out about 15 minutes before they are done and put a glaze on them...then back in for 10-15 min....not too long, if your glaze has alot of sugar in it, it wil burn and turn dark quickly. My glaze usually consists of my favorite sauce, a splash of apple juice, honey, and some demura sugar.



    Tonto.

    Smokin' Scotsmen BBQ Team

    www.smokinscotsmen.com


    Geer Pit by Jambo
    FEC-100
    WSM
    WEBER GENISES GAS GRILL


    KCBS #22O85
    CBJ #22085


    Bacon & eggs - Hens are involved but pigs are commited.

  2. #2
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Look's good Tonto but you forgot to show the secret to make em competition rib's................

    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default



    Great post Tonto!!!!!!!!!!!

    Hey T, did I see some corn pudding in the background, and BTW, did I ever share the recipe I found w/ you. I made it once and it was back by popular request about 10 times in the next 2 weeks. I just realized that we hadn't made it for over a month now. Guess what we're having for dinner tonight.

  4. #4
    Join Date
    Jan 2008
    Location
    Ada, MI
    Posts
    90

    Default

    Quote Originally Posted by Bbq Bubba View Post
    Look's good Tonto but you forgot to show the secret to make em competition rib's................


    ynuk,ynuk,ynuk....allways the wiseguy, eh??? LOL




    And what troubles me even more is that you have an actual picture of boiling ribs...you sir, should be shot!!!!

    Quote Originally Posted by SmokieOkie


    Great post Tonto!!!!!!!!!!!

    Hey T, did I see some corn pudding in the background, and BTW, did I ever share the recipe I found w/ you. I made it once and it was back by popular request about 10 times in the next 2 weeks. I just realized that we hadn't made it for over a month now. Guess what we're having for dinner tonight.
    Thanks Tim!! Not sure about the corn pudding recipe...I have to go back and look. Sep-Dec is kind of a blur in spots as a result of being ill. Would love to have you share it again!!!
    Tonto.

    Smokin' Scotsmen BBQ Team

    www.smokinscotsmen.com


    Geer Pit by Jambo
    FEC-100
    WSM
    WEBER GENISES GAS GRILL


    KCBS #22O85
    CBJ #22085


    Bacon & eggs - Hens are involved but pigs are commited.

  5. #5
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by SmokyOkie View Post
    Guess what we're having for dinner tonight.
    Rib soup?

    Great info, Tonto. I never could figure out how to get a pic of that membrane step.
    Rob - TX Sandman
    Plank Owner, TQJ

  6. #6
    Join Date
    Jan 2008
    Location
    Davenport, IA
    Posts
    18

    Default

    This looks like a good start for someone smoking ribs for the first time or still learning. Thanks for taking the time to post it tonto1117. I am going to sticky it so the new folks can find it and use it for a reference as we go along here at TQJ.

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by tonto1117 View Post


    Thanks Tim!! Not sure about the corn pudding recipe...I have to go back and look. Sep-Dec is kind of a blur in spots as a result of being ill. Would love to have you share it again!!!

    I don't think I have it here, I'll try to remember to bring it from home.

  8. #8
    Join Date
    Jan 2008
    Posts
    7

    Default ribs

    great looking ribs like the jd idea

  9. #9
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Dave, Tonto's "other half" Bud ALWAYS has some Jack around. And a personal Jack glass to sip it from.
    Frozen Gentleman Jack is a staple for late night shots.
    Been there, done it, liked it.

    Yep, watch your eyes! PPE required.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  10. #10
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    My mouth is watering after looking at those pics

    Sry for posting to an old topic...
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1