MrsMarks Posted August 28, 2015 Share Posted August 28, 2015 Looking for your favorite ways to cook ribs! I am a BBQ sauce FAN - but thinking I would like to try something different as most BBQ sauces have... you guessed it.. sugar. Link to comment Share on other sites More sharing options...
GFChris Posted August 28, 2015 Share Posted August 28, 2015 Looking for your favorite ways to cook ribs! I am a BBQ sauce FAN - but thinking I would like to try something different as most BBQ sauces have... you guessed it.. sugar. Tessemae's makes a compliant BBQ sauce: http://www.tessemaes.com/collections/all/products/bbq-sauce Here is a pork rib recipe from Melissa Joulwan (of Well Fed/Well Fed 2 fame): http://theclothesmakethegirl.com/2012/02/23/5-spice-slow-cooker-pork-ribs/ Link to comment Share on other sites More sharing options...
Munkers Posted August 28, 2015 Share Posted August 28, 2015 I did pork ribs in the crockpot with just a dry rub of cumin, LOTS of paprika, and salt/pepper. They were really good and super quick to toss together before I left for work. Link to comment Share on other sites More sharing options...
Sleeve Posted August 28, 2015 Share Posted August 28, 2015 Dry rubbed with any of the billion options that means. If a sauce goes on ribs I cook, it is just prior to serving or at the table - I don't cook a tomato or mustard sauce onto ribs. It'd actually be a pain with the setup I use: I usually do 4 racks stood up vertically on a rib rack made for that purpose, on the half of a kettle with no direct heat (hardwood charcoal on one side, rocks/bricks in the middle, tray full of water under the food side grate to catch drippings and prevent creation of snow shoes). They take about 5 1/2 hours at around 275 and never boiled in water. Chris Schlesinger's Thrill of the Grill is my resource for recipes and technique. Link to comment Share on other sites More sharing options...
SpinSpin Posted August 28, 2015 Share Posted August 28, 2015 If you have the time, mix up a dry rub using spices you like ( I like garlic powder, mustard powder, dry thyme, cinnamon, paprika, salt and pepper, chili powder... but you can do a search for dry rubs). I take the racks of ribs and season them up really well and wrap in foil and chill overnight. Then, about 3-4 hours before I want to serve them, I put them in a 225 oven and let them go for about 3 - 3 1/2 hours. I unwrap them and let them go for another 30 minutes to an hour or until desired tenderness. Really good, and I use a W30 approved bbq sauce for them. Really good. My folks did one where you take your seasoned ribs, wrap them in foil, and place them in a 350 degree oven for 30 minutes. At the end of 30 minutes, turn off the oven and let sit for an hour. Then you take them out, unwrap them and put them on the grill and let cook until desired tenderness. If I remember correctly, it was another 30 minutes for them. Link to comment Share on other sites More sharing options...
KathyV Posted August 29, 2015 Share Posted August 29, 2015 how important is it to remove the membrane? Would it hurt to leave it on? I find it hard to remove, any suggestions on that. Link to comment Share on other sites More sharing options...
JulieP757 Posted August 30, 2015 Share Posted August 30, 2015 I think the ribs are more tender if you can get the membrane off. This is how I do it. Sometimes it's hard to get it off though - not the end of the world IMO. http://www.weber.com/weber-nation/grill-skills/mastering-ribs/rib-prep/removing-the-membrane-from-baby-back-ribs Link to comment Share on other sites More sharing options...
KathyV Posted August 30, 2015 Share Posted August 30, 2015 I think the ribs are more tender if you can get the membrane off. This is how I do it. Sometimes it's hard to get it off though - not the end of the world IMO. http://www.weber.com/weber-nation/grill-skills/mastering-ribs/rib-prep/removing-the-membrane-from-baby-back-ribs thanks for the link. I was using a fork to pry it off. Knife makes more sense, then it won't seem like the end of the world I will make sure I have a knife in hand next time. Link to comment Share on other sites More sharing options...
felicat Posted August 31, 2015 Share Posted August 31, 2015 I usually start that membraine with a knife than use a papertowel to get a handful of it to finish pulling it off. Messing with that membrane can be time consuming. Also remember with it on there it is a barrier and rubs will not penetrate. Link to comment Share on other sites More sharing options...
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