Looking for a good bbq ribs recipe

[19thkiller]

I want to do a family dinner, with lots and lots of ribs, cos I think that every one loves ribs, don't they?
Well, and steaks too

I can handle cooking steaks, I do them pretty well, but I can't do ribs.
They're either too dry, or just don't look as good as they do in the recipe books and videos.

I'm trying really hard, and I just can't do em right.
Tried all kinds of recipes too.

Any tips or pointers?
What's the best way you know to make them?

how can I get my ribs to look like this:


or this:



I guess I just want them to look mouthwatering :|

Here are a bunch of recipes,
please tell me which to you consider best, and add your own pointers.
I'd really appreciate some help on this.
The whole rib fiasco is costing me my manhood


Also, I'm pretty clueless about rubs and proper gravies, I just use store bought stuff : (

BBQ Ribs Recipe by the Barbecue Web's BBQ Pit Boys
BBQ Ribs
St Louis Style Barbecue Spare Ribs BBQ Pit Boys Recipe
BBQ Ribs recipe
How to Barbecue Ribs on the Weber Smoky Mountain




That's it I guess.
I'd really appreciate your help.


p.s.
I think I'm doing the temperatures wrong, or something like that.
How do you keep the heat just right?
I need some bbq techniques :|

[A_Russian_Cook]

I love BBQ ribs, and I always thought that I wouldn't be able to make them myself at home. Until, I found this awesome recipe. Give it a try, it's pretty easy:

http://www.foodnetwork.com/recipes/n...ipe/index.html

[WingmenTO]

Hey if you love ribs and wings! Highway 61 has some of the best tasting meat I have ever come across! There is this group called the Wingmen that found this place and did a video on it!

Highway 61
http://tdotwingmen.com/

Episode 1 & 2

http://www.youtube.com/user/WingmenTO

peace
WM Hannibal

ps: I do love ribs and wings!

[Hoser]

Originally Posted by 19thkiller

I want to do a family dinner, with lots and lots of ribs, cos I think that every one loves ribs, don't they?
Well, and steaks too

I can handle cooking steaks, I do them pretty well, but I can't do ribs.
They're either too dry, or just don't look as good as they do in the recipe books and videos.

I'm trying really hard, and I just can't do em right.
Tried all kinds of recipes too.

Any tips or pointers?
What's the best way you know to make them?

how can I get my ribs to look like this:


or this:



I guess I just want them to look mouthwatering :|

Here are a bunch of recipes,
please tell me which to you consider best, and add your own pointers.
I'd really appreciate some help on this.
The whole rib fiasco is costing me my manhood


Also, I'm pretty clueless about rubs and proper gravies, I just use store bought stuff : (

BBQ Ribs Recipe by the Barbecue Web's BBQ Pit Boys
BBQ Ribs
St Louis Style Barbecue Spare Ribs BBQ Pit Boys Recipe
BBQ Ribs recipe
How to Barbecue Ribs on the Weber Smoky Mountain




That's it I guess.
I'd really appreciate your help.


p.s.
I think I'm doing the temperatures wrong, or something like that.
How do you keep the heat just right?
I need some bbq techniques :|

If you want a sure-fire bbq rib recipe I recommend the 3-2-1 method.
This method assumes that you have access to a smoker, but if not I guess you could do it on a grill if you're careful.

Remove the white membrane from the bone side of the ribs and coat them with a rib rub. Your own, or any good purchased rub will do.

Now get your smoker up to temp...we want 225°F and put a water pan in the smoker.

Smoke the ribs for three hours, then check them...the meat should be pulling back from the bones a bit. Now wrap the ribs in aluminum foil and add about 4 ounces of apple juice...seal it tight and return to the smoker for two hours.

After the two hours, unwrap the ribs and put them back in the smoker, or on the grill over low heat to "firm up" you can add the barbecue sauce of your choice at this point.

Serve them up with some cole slaw and beans and you're in for a feast!

[Like2eathealthy]

There are really so many great recipes and methods. To us it all begins with a good rub. If you like your ribs wet, the best sauce recipe is one we've tried from Tyler Florence - it's all homemade but the flavor is remarkable. It can be found on the Food Network website. Our rub recipe is:

3 Tablespoons of Grandpa's All Natural Seasonings
1 Tablespoon ground cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Cayenne Pepper
3 Tablespoons of C & H Brown Sugar

Mix it all together and rub thoroughly over your ribs; wrap in plastic wrap for 30 minutes before cooking.

We like C & H brown sugar because it's pure. Store branded or less expensive brown sugar often is processed and refined white sugar that is mixed with molasses. Grandpa's All Natural Seasonings has Pink Himalayan Salt; much, much more healthy for you than white iodized table salt and most refined sea salts. Find it at http://allnaturalseasonings.com

Tyler Florence's Barbeque Sauce Recipe is can be found:
http://www.foodnetwork.com/recipes/t...ipe/index.html

We've used this rub and cooked ribs indoors and outdoors.

[Hoginblack]

People have been asking me for recipes to use with the spice blend that I sell, so here I am going to offer you a tutorial on how to make the perfect smoked ribs.
Bear in mind here that the style of ribs I am making is just one of the various styles you can make. Also that I am working with a full rack of ribs here but you can work with a half, or baby back ribs.
The first step is selecting the meat for the meal. Myself I like to smoke the whole rack of ribs, that’s on average 3 ½ LBS ideally. Also I prefer a spare rib over a St. Lewis, the St. Lewis being a trimmed down version of the spare rib.
When you are at the store selecting your ribs veer far away from anything vacuum packaged or in a plastic bag, or even worse previously frozen, instead reach for the butcher counter and a good butcher, you might pay a few cents more per pound but the flavor is well worth it. I like to look for a rack ideally around 3 ½ pounds and under, this is usually the most tender flavorful rib meat you can use for BBQ ribs or smoked ribs. Look at the color of the meat; look for a uniform color without too much variation.
When you get the rack home the first thing you want to do is wash it off. This step will remove all the bone fragments and fleshy debris from the butcher cutting it up. After it’s washed pat it dry with a clean dish towel or a few paper towels. Then assemble the brine.
The Brine:
2 cups water, 1 cup sugar, 1 cup salt large stock pot, large enough to fit the full rack of ribs with some room. Dissolve the salt and sugar into the water in the pot over medium heat, when all the salt and sugar are dissolved remove the pot from the heat and allow to cool, if your short on time use some ice, when its cool to the touch place the rack of ribs in the pot and fill with enough cool water to cover the rack. Place in the lowest part of the refrigerator; remember your food safety.
The purpose of the brine is to start your flavor building profile of the meat. I usually like to substitute brown sugar for regular but you can use white or raw whichever you prefer just please no splenda you could even use malted barley syrup, maple syrup or agave syrup. The brine uses reverse osmosis to first draw moisture out of the meat and the flood the cells with the sugary mix to insure a tender, juicy piece of meat suitable for a long slow cooking.
The next morning remove the meat from the brine and rinse it off under cool slow running water, then pat it dry and its ready to apply your Dry Rub. I Prefer the dry rub method because it forms a nice crust or what the people in the BBQ/Smoke world call BARK. Generously sprinkle the meat with your Dry Spice Rub you can find an excellent one on my Site www.hoginblack.com . Let the meat sit and come to room temperature.
In the mean time if you’re using a grill/BBQ/Smoker it’s time to prepare the wood chips, for gas grills soak a few handfuls of small wood chips in water and a few tablespoons of apple cider vinegar. For a smoker or BBQ grill I prefer the larger wood chunks that can be burned directly under the meat and provide both a smoke flavor and a nice even long lasting temperature, most Lowes or Home Depots carry them.
Let the grill reach around 220 degrees F. Place the ribs on the grill and allow to cook for anywhere from4-5 hours or until the internal temperature is between 160-180 degrees at the thickest part. Use a meat thermometer. You can spray the meat with a light mixture of apple juice and water every hour to ensure moist meat but the brine should accomplish this.
Now for anyone looking to do this in the oven you can still get a great tasting rib with the same preparation, only you can’t use wood chips (don’t want anyone dyeing of carbon monoxide poisoning). Let the ribs slow roast in a covered pan on a rack for the same amount of time at the same temperature. I would pour about a cup of apple juice/water on the bottom of the pan to steam the meat with.
Now if you are using an oven to cook the ribs and you just have to have the smoke perfume on the meat I have come up with a pretty nice way to accomplish this.
First you need 2 long deep sheet pans, about 5” deep, drill a series of 3.8” holes in the bottom of one pan. Get a charcoal chimney starter and fill it half way with charcoal and allow them to get red hot. Fill the bottom pan with wood chips and place this on the chimney starter. Then place the perforated pan on top of the wood chips and the ribs in the perforated pan on a rack. The chimney starter will allow the chips to smolder, smoking and perfuming the meat. You will need to cover the meat with aluminum foil or a cover to keep the smoke in so it penetrates the meat. The time you leave the meat on the smoke will change the smoke flavor of the meat so play with it a little to get it set to your preference.
I also like to make a nice light BBQ sauce with some heat to add a kick as you eat these.
Ill post those recipes soon.
Happy ribbing from NYC

[wildfire]

Here is the simplest of ways to cook ribs. This is in your oven at home and you can finish on a grill if you like. These are flawless and have pleaseD many people numerous times.

I just did 4, 12 bone, baby back ribs this way last week for a potluck at my buddies house. Fed 8 people.

first you want to remove the silver skin from the bone side of the ribs. You don't have to do this but it will save you picking at your teeth allnight.

My rub was the following,
- 1 cup of sugar brown or white
- 1 cup of salt
- 2 tblspn of cummin
- 2 tblspn of garlic powder
- 2 tblspn of paprika
- 1 tablespoon of rosemary
- 1 tablespoon of mustard powder.
apply rub and wrap each rack in aluminum foil.
Now ideally you want to let them sit over night, but you dont have to.
Pre-heat oven to 325F and place ribs inside the oven for 2hrs.
Remove the ribs from the oven and foil. lather on some bbq sauce and place ribs on a backing sheet and slide back in the oven for an hour.

remove, let rest for 15-20 minutes. serve and chow down. I quarantee that these will work and you will use this method again. you can get more creative once you have a base to start from that you know will work.
if you try this please let me know the results.

Good on ya.

[milesahead]

I have been making ribs for a while now and I have been told by many people that they are amazing. I made my own rub for ribs and others so i wont reveal my recipe but here are some pointers.
First determine if you like your ribs on the sweeter side or on the spicy side.
From there you can determine where to go next. First create the rub the night before, your going to want to let the ribs sit. Some people like to take the back film off, if cooked correctly you shouldnt need to. When I do mine I use a lot of my rub dont skimp out, cover every single inch of the ribs and actually RUB your rub into the meat. Once youve done that let it sit in the fridge overnight. Now you can make these ribs on the barbeque or a smoker (smoker is better) 6-7 hours is about the right time. Add some woodchips to give it added smokey flavor. Lastly if you have a spicier rub, spray apple juice on to them every 30 mins or half an hour before taking them off add some sweet barbeque sauce, this will add a nice sweet crystallized bark. The apple juice is better because you can add sweetness and keeps the meat moist. Hope that helps!