Ribs

[DuckThis]

Ribs have been a point of discussion since Adam and Eve. Its hard to get more Southern, even more American than barbequed ribs. Maybe it's the built in handle, that messy feeling we get when we eat some wet ribs, or maybe its because they are a backyard tradition. Whatever the reason ribs have been a favorite since, Adam and Eve?

Odd thing about ribs though, you get 4 or 5 barbeques together discussing ribs and you get a dozen different methods on preparing and cooking them. Everything from the type of rib to the cooking time, wood or charcoal, wet or dry, membrane or no membrane will be a controversy for
rib cookers. But isn't that the fun of it anyway.

When dealing with ribs remember that the cut of meat is important in determining the cooking
time and in the pricing of the product. Baby back ribs, my personal favorite, are called so because
the rib bones are smaller than spareribs. They are cut from the blade and center section of the loin and are favorites of rib connoisseurs. Spareribs are cut from the underbelly or side of the hog and are the least meaty of the ribs. They are several versions of the sparerib such as the Kansas City Cut or the St Louis style rib. The different versions are based on the trimming process of the sparerib itself. Basically one includes the breastplate and the other does not.

When preparing your ribs remove the membrane from the backside of the rib. This can easily be done by starting a small area with a knife underneath the membrane and then using your fingers to work it up. Once you have a starting point you can pull it off with your hands. I like trimming the end pieces off as it makes for a better presentation. These keeps for any loose pieces of meat form curling when they are cooking. Next lets apply some rub. Rubs are an easy way to add some flavor to pork. You might let them set for about 30 minutes to allow the spices to penetrate the meat.

The secret to great ribs goes beyond sauce and cuts, its how the ribs are cooked. I personally believe in the slow and low method. That is long cooking time at low heat. Indirect heat is the only way to cook good ribs. So here is one method. Cook at a temperature of 200 degrees.
Cook the ribs for 3 hours in the smoke and indirect heat. Then wrap the ribs in foil and cook 2 more hours. Remove the ribs from the foil and apply your finishing sauce. A easy finishing sauce might consist of 2 cups of your favorite bbq sauce and 1 cup of honey. Allow the ribs to cook 30
more minutes. Enjoy

[David B]

I agree with everything up to the sauce. I have always thought that the sauce takes away from the flavor of the wood and dry rub. Sauce warmed up and served on the side is fine for those that want some, but I just can't seem to baste a good rack with it while it's in the smoker or on the grill.

[SeniorCoot]

Here we go again--Must be boredom settimng after seasons close- first posts I've seen on MB forums (recipes) since joining-Now wife and I are about to leave Wisc for KC- OK City-Texas(all over) and AZ--will eat BBQ in places large and small and nowhere do they take their BBQ more serious than Texas--To me Ribs are good BUT brisket takes the prize--sausage- cabrito- and maybe a chix thrown in are all ok..I do like my Sc on side except with brisket where i put a small bit on last 3 hrs of cooking in foil-- and i do not use foil ever on ribs--i like them cooked long and slow- but not falling off the bone--I have many sauces one of the best being from Smokin Willie(deceased) in Junction, TX. and others from pit BBQ in GA and NC some I've picked up from other places and none are ever bought in store nor have I found any I really liked in Wisc. Famous Dave's ok in his restaurants but other places really should stick to Fri Fish Fry and brats.
OK line and take your shots--OH yea-I ofter let heat from fire cook membrane off of my ribs--