Riiiiiibs!

C

cybrok

Joined
Aug 7, 2005
Messages
4,741
Hi guys.

I'm having ribs tonight.

Just tought we could share receipes of the sauce. Here's mine. Got it from a book and made some mods. Rough translation.

1/4 Cup of Honey (Most of the time, I just put Maple Syrup instead)
3 tablespoons of soy sauce
2 tablespoons of ketshup
1 tablespoon of wine vinegar
1 tablespoon of cider vinegar
2 tablespoons of tomato sauce (or juice)
a few Tabasco sauce drops.
Juice of 1.5 oranges (I usually "forget" it)
Juice of 1 lemon (or green lemon as I took today)

Most of the time I double the receipe though.

I just boil the ribs with a little bit of the sauce for 2-3 hours until you can break them with a fork. Then I get them on the grill and brush/turn them frequently until I have no more sauce.

Wish I had a charcoal BBQ...
 
I do have a charcoal BBQ...one I can do low-n-slow...and I think I'm going to give your recipe a shot! Thanks! :thumbup:
 
I do a dry rub paprika, brown sugar, granulated sugar, salt, pepper, garlic powder, onion powder, basil or oregano(can't remember which might be both. depending on who's eating it cayenne and chili powder too.

Charcoal barbeque with soaked hickory wood chunks. for 3 hours maybe more maybe less depending on hunger. brush with bbq sauce around the last fifteen minutes

I don't take off the membrane like some do. But next time I might try it just to see.

202336368_08fe33444c_o.jpg
 
Next time I do ribs on my Pit, I just might have to give that sauce recipe a try, it sounds good.
Those are some great lookin bones, Chickenfried.
I also frequent a couple of "Q" forums, Gatorpit, and TxBBQRub.
I got my24x48 Party Gator from Ritchie Robin down in Houston this January.
Low and slow is the way to go!

DSC00285.jpg


DSC00299.jpg
 
Oh man that's a sweet setup! Those ribs look like they have a little bit of asian influence. They have the same red color as the ribs I'd see hanging in the windows in Chinatown as a kid.

On the BBQ boards is there any kind of consensus on dry rub vs. wet?
 
One with JD and one with beer. BTW, the reason for removing the membrane is that it is the air proof, waterproof lining that separates the lungs from the outside world. As it is airtight and waterproof it doesn't allow the marinade to penetrate. I always remove it.

Bourbon (Jack Daniels) Baked Ribs

----BBQ Rib Rub----
1/3 cup ground black pepper
1/4 cup paprika
2 tsp. sugar
1 tsp. salt
1 tsp. chilli powder
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
----Bourbon Mop for basting (optional) ----
3/4 cup bourbon
3/4 cup cider vinegar
1/2 cup water
----Bourbon BBQ Sauce ----
1/4 butter
1/4 cup oil; preferably canola or corn oil
2 medium onions, minced
3/4 cup bourbon
2/3 ketchup
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup pure maple syrup
1/3 cup dark molasses
2 tsp. Worcestershire sauce; or to taste
1/2 tsp. fresh-ground pepper
1/2 tsp. salt

The night before you plan to BBQ, combine the rub ingredients in a bowl. Apply the rub evenly to the ribs, reserving about half of the spice mixture. Place the slabs in a plastic bag & refrigerate them overnight.

Before you begin to BBQ, take the ribs from the refrigerator. Pat them down with the remaining rub. Let the ribs sit a room temp for 30 to 40 mins.

Cook the ribs for about 4 hrs turning & mopping them after each 1 1/2 hrs in a wood burning pit, or as appropriate in your style of smoker/grill.

In the absence of a 'smoking pit', you can do what I did and add a lump of cherry or apple wood to the back of the coals or gas BBQ. If that is not possible, buy a bag of BBQ wood chips. Soak 2 mugs of chips in water and mix 1 mug of dry chips. Wrap the lot in foil and poke holes in the bottom and top with a fork. Put onto the coals of gas as above. It will make enough smoke to flavour.

Temp: 200 to 220

Just a final tip. Cook all your food slowly, you can always add colour at the end, but not take away black at the end.

Baby Back Ribs with Beer BBQ Sauce

----Sauce----
1/2 cup A-1 steak sauce
1/2 cup bourbon; or good dark beer
2 Tbsp. Worcestershire sauce
1/4 cup dark brown sugar
1 tsp. regular or grainy Dijon mustard
2 pinches; red pepper flakes
Salt; to taste
----Ribs----
2 racks baby back ribs; (about 2 1/2 pounds)

First make the barbecue sauce. Heat all the ingredients together in a saucepan over medium heat until steaming.
Cool. The sauce will keep in the refrigerator for up to two weeks.

Preheat oven to 325°F.
Cut the racks of ribs in half crosswise. Rub the ribs with the sauce of your choice, paying most attention to the
meaty side.

Lay the rib pieces, meat side down, in an 11" x 13" baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat pulls away from the ends of the bones and the ribs
are tender, about 1 1/2 hours.

You can bake the ribs up to three hours before you grill them and leave them at room temperature. Or you can
bake them the day before and keep them refrigerated. Bring the refrigerated ribs to room temperature about one
hour before you grill them.

Remove the ribs from the baking dish but reserve the cooking liquids. Grill the ribs, brushing them with a reasonable
amount of the remaining sauce, until they're browned and heated through, about 10 minutes.

Move the ribs around as they grill; the sugar in the sauce makes it easy for them to burn, so watch out for that. Let
the ribs rest for 5 to 10 minutes before cutting them into one or two bone pieces.

NOTES:
Chef Dave Lieberman is the host of the Food Network show, "Good Deal with Dave Lieberman," and author of
"Young & Hungry: More than 100 Recipes for Cooking Fresh and Affordable Food for Everyone."
The young culinary star, who works as a personal chef in New York City, started his own cooking show while a
student at Yale University. The public access show, called "Campus Cuisine," featured sophisticated yet accessible
recipes and crazy college adventures.
 
Andrew Taylor said:
One
----Sauce----
1/2 cup A-1 steak sauce
1/2 cup bourbon; or good dark beer
2 Tbsp. Worcestershire sauce
1/4 cup dark brown sugar
1 tsp. regular or grainy Dijon mustard
2 pinches; red pepper flakes
Salt; to taste
----Ribs----
2 racks baby back ribs; (about 2 1/2 pounds)
Click to expand...


I'll have to try that one with that beer or with the Raftman (sorry, that page wasn't translated, but it's an ale made with whisky malt, smoked with peat. Delicious).
 
chickenfried said:
Oh man that's a sweet setup! Those ribs look like they have a little bit of asian influence. They have the same red color as the ribs I'd see hanging in the windows in Chinatown as a kid.

On the BBQ boards is there any kind of consensus on dry rub vs. wet?
Click to expand...


First I slathered em with Texas Pepper Jelly's Peach Jalapeno grilling sauce, then rubbed em with TxBBQRub Original dry rub. 4 hrs in the smoker, at approx 225 deg using mesquite, then sauced em with KC Masterpiece, then back in the smoke for another hour.

I would say the majority do both, kinda like my formula, dry rub, cook a while, sauce, cook some more. Some foil, some don't.

DaddyDett
 
DD that is one heckuva nice rig and some beautiful BBQ!!!!:thumbup: :cool: :D

Andy those are some good sounding recipes!:thumbup: :D
One of these days I'll have to get some JD or other good bourbon and add some to Barbie's BBQ sauce to try on the grill.;)
The bourbon sauce sounds really good but we've never tried it.:o
 
for the first time, i have had real smoked ribs and i must say in terms of flavour they were the best. There is a smoke house in Toronto called Phil's BBQ.

though i admit his ribs were amazing, i found them very very fatty. i guess that fat content is necessary.
 
Yvsa said:
DD that is one heckuva nice rig and some beautiful BBQ!!!!:thumbup: :cool: :D

Andy those are some good sounding recipes!:thumbup: :D
One of these days I'll have to get some JD or other good bourbon and add some to Barbie's BBQ sauce to try on the grill.;)
The bourbon sauce sounds really good but we've never tried it.:o
Click to expand...

Buy the Jack Daniels in a hip flask and keep it in your back pocket whilst you are BBQing, just in case you need some ;)

Here is another great Bourbon recipe for chicken. We cook this a lot. Spatchcocking a chicken is where you cut out the backbone, press on the breastbone and flatten it out until it cracks. Marinate it, preferably overnight and then put a couple of skewers through it to keep it flat. This is from a previous posting of mine.

bourbon_chicken.jpg


'Random Kitty' is a Texas lass and is a poster on the BBC Food Forum.

I cooked this last night and it is fantastic. I got a 4 1/2 lb chicken on
Friday, spatchcocked it on Saturday, marinated it 24 hours and cooked it
Sunday evening. I added about a half teaspoon of cayenne pepper and a couple of shakes of Tabasco as Kitty did. I turned the BBQ on full for 10 minutes, put the chicken on and turned it down to low on all three burners. The temperature was showing 160'C so I left the burners on low. I placed it bone side down for 30 minutes, turned it for 30 minutes skin side down, then
another 15 minutes each side. We let it rest for 10 minutes tented in foil.
It was perfectly cooked. Also cooked potato slices in Extra Virgin Olive oil and Cajun spice, and veg was onion, courgette, and baby carrots. I poured what was left of the marinade into the veg about 30 minutes before the end of cooking and turned the heat up under the veg to full for 15 minutes. Just about to have a sandwich with the quarter chicken that is left. My wife, Jo-Anne said to thank you and say the flavour is wonderful. Sister in law loved it too. It was a winner and will be cooked again. For those that didn't save the
recipe, here it is again.

Message 1 - posted by random_kitty,

I don't normally post recipe success stories, but I was so surprised by this that I though I'd share it (and I was dubious while I was making this). MOH got a hold of one of my BBQ cookbooks that I'd taken out while responding to a question about BBQ cookbooks and picked out the following as his special request. Although this is meant to be cooked on a barbecue, it was raining a bit so I did it under the broiler (grill) in the oven and it worked a treat.

One chicken, spatchcocked
75ml Bourbon
2 Tablespoons maple syrup
3-4 cloves minced/crush garlic

Mix the bourbon, syrup and garlic together and pour into a large, resealable food bag. Place the spatchcocked chicken in it and marinate for at least 4 hours.

Remove the chicken from the marinade and cook on a baking tray in the top third of the oven with the broiler/grill on medium-high for about 20-30 minutes per side (Our chicken was quite small, so it took about 22 minutes each side - the original recipe calls for a total cooking time on the barbeque of 1&1/2 -2 hours - but over indirect, medium coals and for a 6-7lb. chicken). Rest for ten minutes, then serve. The outside was charred and blackened, but the meat was succulent - just falling apart.

I only marinated for 4 hours, but next time I'll do it overnight. I'll also add some cayenne pepper or Tabasco to the marinade. Fortunately, OH had just sharpened all the knives and kitchen shears, so it only took about 3 minutes to spatchcock the bird, and even less time to stir together the marinade. Having lined the baking sheet with foil, there was almost no clean-up whatsoever (this always scores big points with me).
 
Dave Hahn said:
for the first time, i have had real smoked ribs and i must say in terms of flavour they were the best. There is a smoke house in Toronto called Phil's BBQ.

though i admit his ribs were amazing, i found them very very fatty. i guess that fat content is necessary.
Click to expand...

The fat should be trimmed off. Make a date to go to the Toronto Ribfest at Memorial Park in Mississauga during August long weekend. Mainly good USA BBQ teams, but a couple from Toronto. I went all three days! See post 1 and post 15 here.

http://www.bbc.co.uk/dna/mbfood/F2670471?thread=3214085&show=100
 
I can't regulate the heat on my charcoal grill. How do you do it? I know, I'm a bar-b-que failure as a man.
 
Most charcoal grills have two slots , one below the charcoal and another in the lid of the grill. If you are cooking with the lid on, adjust the airflow by closing the vents. This will reduce the heat. If you are grilling (lid open) just reduce the amount of charcoal or move the charcoal over to the aide away from the meat. Good Luck.
 
You must log in or register to reply here.
Back
Top