Our friends have an annual Rib Off. My son will be fixing ribs for dinner several times a week for the next month to determine what recipe he will bring to cook off. He's thinking of doing "Elvis Ribs." Apparently, Elvis liked Peanut Butter and Banana sandwiches? I don't know. PB & B with Pork doesn't sound right to me, but we shall see.
What is your favorite rib recipe?
Me Moms....she just had the ..knack at makin bbq sauce...
We have come close...
But it was just a special treat..when she made it...
Mander: Some years ago, a bunch of us (MoPick, Paddy, et al) here in BHO traded "rib rubs". No give-aways, trades only.
My preferences all have reduced sugar, I don't like that "sweet" overtone to everything.
My concern was and still is , that I'll get bored with the same old taste. In the end, I got one with a lot of cumin, I added more, for birds. A basic do-all "country rub" and an assortment of rubs in the Memphis Blues BBQ house signature cook book. The General Purpose rub in the MB cookbook was great with 1/4 of the sugar.
Everything I do gets an hour of apple wood smoke at the beginning, maybe 285F for 3 hours and we eat.
My smoker BBQ is outside the front door and I have trouble now with climbing any stairs so I'm working in the kitchen stove oven. With the smoke alarm battery long gone, I bought a Breville "smoke pistol" to puff up the oven every 15 minutes for 90 minutes. With apple sawdust, I like that.
I have never messed with "wet mops" of apple juice, apple cider or apple cider vinegar. Suppose I should. Now that you mention it, I will be calling the butcher shop for "country ribs," cut from pork shoulder. I'll do a dozen and freeze most for later reheat dinners.
Dave made the best slow roasted ribs. He'd get the smoker stoked up with mesquite, rub the ribs down with his special dry rub (no, I don't have the recipe), cook them for 3 hours open to the smoke, then put his special bbq sauce on them, wrap them up in foil and let them cook another couple of hours. So tender the meat fell off the bone. So tasty and you wanted more and always at too much. Oh, just thinking about those ribs makes me hungry.
Enjoy your week of ribs and I hope your son does well in the cookoff.
This is the rub I use...
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup salt
1/2 cup sweet paprika
1/4 cup smoked paprika
2 tbsp cumin
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
I use St.Louis style ribs. Remove the membrane from the back. I usually trim the tail end so the ribs are even..I do the tail separate.
Trim excess fat.
Wet the ribs a bit..water is fine, beer is good.
Rub the ribs generously with the spice rub. I like to let sit for 1/2 hr, then dust a bit more.
Put ribs over indirect heat on BBQ..pellet smokers per their instructions. I like heat around 200-225f.
Add whatever wood chips you like for flavor..hickory, apple (one of my favs), oak. Some like mesquite but it can be a bit strong to me. I smoke for about an hour.
5-6 hrs usually depending on heat control. I will move slabs around to get even cooking temps. The ribs are getting done when you pick up the slab and it starts to break.
I like to take the ribs, put them in a big foil pan raised off the bottom with wood strips, etc and add a 1/2 inch apple juice. Cover, back into the bbq on med heat for 45 min. I know this softens the bark but I like fall off the bone ribs.
Remove from the pan, back onto the grill and baste with your bbq sauce of choice...just until sauce starts to carmelize. I usually make my own basic bourbon sauce..
2 cups bourbon
1 cup ketchup
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons malt vinegar
4 tablespoons dark or blackstrap molasses
1/2 teaspoon liquid smoke (optional)
cook the sauce down a bit to burn off the raw alcohol. You can also just use a commercial sauce with bourbon added.
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