Spare Ribs

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I decided to do a thread on ribs as a followup to a thread Spiceman had started a few weeks ago. I finally had some time on Sunday (yesterday) to do 2 slabs of spare ribs.

This is an untrimmed slab. The spare rib is meatier than the babyback (or loinback as it is also know), and I tend to like the flavor of this rib better anyway.

 

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I always trim this style of rib down some. I cut off the flap of meat. There also is a seam (I call it a knuckle) just above the main ribs that I will cut across. It just makes eating easier. I always save the good trimmings. There is plenty of good meat up there to use in other things.

Here is a trimmed down rack.[this post was last edited: 8/2/2010-11:21]

 

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Next, get rid of the thin clear membrane off of the back of the ribs. It will make the eating of the ribs easier without it being there. The white you see is some fat that will cook away.

 

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I usually whip up my own rub, but I was lazy and used McCormick BBQ seasoning.

 

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I vac-packed these and threw them in the refrig overnight.

 

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I was going to do a live update but I found out that the cheap $299 laptop I was using wouldn't resize the pics. So here it is Sunday and I got the charcoal going. I always use a chimney and never lighter fluid.

 

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Next, I soaked up some wood chips. I used Hickory for this job, but I usually like to use apple but I was out.

 

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The charcoal is ready.

 

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After I got the coals in the hopper, I tossed on the ribs.

I usually cook ribs between 250* & 300*.

 

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Smoking away

 

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4 hours later, a nice juicy rack o' ribs with no sauce (just on the side)

 

[frigilux]

They look awesome!!

I use a highly-seasoned rub or make a batch of Memphis-style barbecue sauce and (heresy!) cook them in the oven, as I hate to tend a grill. I've sometimes been tempted to get a smoker, but I haven't taken the big step, yet. I don't know how much I'd use it.

Glad you take the time to do the real thing! Mouthwatering!

 

[washernoob]

My mouth is watering!

Wow! Those do look absolutely fantastic!

Im usually one for just straight forward barbecue sauce ribs, but these look oh so good I think we need to try some rub style!

Our smoker grill isn't big enough for a rack of ribs. It can do hams and chickens and such. But its tall, not wide or deep. We use the oven to cook them.

 

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Our smoker grill isn't big enough for a rack of ribs

Hang 'em with stainless S hooks. That works great.

 

[washernoob]

Yea

I didn't think of that. Ill tell my mom to try that out some time.

Just had ribs a few days ago so probably wont be buying them for a while anyways.

 

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straight forward barbecue sauce ribs

When I do sauced ribs, I still use a base rub for added flavor. You really should only sauce the ribs in the last hour or so of cooking so the sugars don't burn.

 

[washernoob]

Yep

Thats what we do. Dont know if my mom puts much rub on though. Maybe... Haven't noticed.

Of course I personally put more BBQ sauce on afterwards for that added flavor.

Ribs are my absolute favorite BBQ style dish. I dont like chicken much. Ham is nice when smoked, but ribs are above all!

Thanks for sharing

 

[whirlcool]

Spare ribs also do very well in a pressure cooker. The meat is literally falling off of the bone.

 

[mattl]

I leave my slabs of ribs as they are, just clean them up, no trimming, then season well and pop in the pressure cooker with only a little water, onions, celery, and a bit of dried parsley for 20 minutes or so, more if thick or large, less if not. Take them out an pop them on the grill for about 20 minutes a side with my homemade sweet and savory sauce to crisp them up just a bit and then dive in to some good eating!

 

[frigilux]

Allen & Matt--People are funny: I have a "tuck-under" garage which houses a gas furnace, a gas water heater, a car with 13 gallons of gasoline in it, and a mower and snowblower. If there's a potential for explosion in my house, it's right under my dining room and kitchen. Nonetheless, I sleep soundly every night without a worry about it.

On the other hand, I'm hesitant to use a pressure cooker, as I'm afraid it will explode.

Go figure!

 

[goatfarmer]

Now ya got me hungry!

 

[sudsmaster]

Those do look good.

I have exactly the same New Braunfels slow cooker you picture.

Mine is under a metal roof (covered patio) so it's not quite as rusty, but the powder coat they put on these doesn't seem to take the heat for very long.

I haven't made ribs for some time now, but now you have me inspired. There's a vacuum pack of baby back ribs in the depths of the chest freezer I should thaw out and use. I have saved up a variety of very well aged fruit wood: nectarine, persimmon, cherry, almond, along with store-bought hickory. My favorite so far is alder but I haven't seen it in the shops for a long time now.

I also enjoy slow cooking/smoking turkey, but I use a different set up for that (a Kingsford big egg shaped covered BBQ).

 

[wetguymd]

Rib question

Do you cover them with foil? Yours looks so juicy and tender. I tried doing ribs on the grill (gas with wood chips) and after about an hour they looked so dry. The temp was 275 degrees. I put them in foil at that point and left them on for a couple more hours and they kind of steamed. I then took them out of the foil and put them back on the grates and sauced them for about 30 minutes. They were very good but didn't really have the smokey grill flavor. I could have done them in the oven in foil and saved the gas from the grill...lol....

 

[sudsmaster]

In the past I've gotten good results by including a pan of hot water in the smoking area. It helps to provide moisture during the process, I think. Another trick is to sear the meat at high heat before starting the smoking process, which will help to seal in the juices also. But ribs are so thin that I think one needs to be careful not to overcook/burn them when trying to sear them.

 

[spiceman1957]

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I was going to post a reply but could locate the picture I took. After reading everyone suggestions, I decided to use a slow cooker (I know, that's probably cheating by Southern standards)but I didn't have all the necessary equipment. I pulled off the skin on the back of the rids. Then I used a slow rub (a recipe I found in a Paula Dean cookbook) for 12 hours or overnight. Then I used a good quality BBQ sauce and cooked them on the slow setting for 12 hours. They turned out terrific.
John

 

[washernoob]

Smoker and water

we always put water into the smoker to get moisture flowing. Have to refill it often as it evaporates.

Uhhh.... Those ribs from Spiceman are just perfect looking! The color is fantastic. Good amount of sauce, and mouth watering flavor I am sure.

 

[spiceman1957]

Thanks Washnoob,

My partner would not eat them unless I pulled the meat off the bones as he hates to eat food like Fred Flintstone.
John

 

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Thanks for all the great comments.

Rick (sudsmaster), yeah, the smoker is getting rusty. I've had it for about 10 years or so now. It has had a lot of meat, veggies, & charcoal through it in that time. I also use it as a regular grill in that I'll just throw coals in the main barrel when I want to cook faster.

One year we did a turkey for turkey-day. We started it about 4am. I took the dog (he has since passed on and we have another) out with me to hang out. Well, he was nosing around behind the garage and then came flying back over to me with his tail between the legs. HE GOT TO MEET MR SKUNK,,, NOSE TO SKUNK-CHEEKS! I'll never forget that day.

Lyle, on this grill I do not use water. I used to have a Brinkman bullet-looking smoker that used a big pan of water. It will help on long smokes to keep moisture going. I use foil every once in a while.

When I do pulled pork, I'll smoke the shoulder for 12-14 hours and then foil it up, wrap it in 2 heavy towels and throw it in a cooler (with no ice in it obviously) and let it rest for a few hours. The meat will stay hot and will get extremely tender & juicy. I've done that with ribs as well and they turn out fantastic.

John (Spiceman1957), those ribs look great. Having to take the meat off the bone for him to eat??? Isn't that half the fun?