- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Are baby back ribs best cooked on the grill or in the oven?
Posted on 5/1/19 at 11:39 am to Tunasntigers92
Posted on 5/1/19 at 11:39 am to Tunasntigers92
I've settled on the following method-
-Wait for the coals to be 80% "whited over" so you don't get that nasty thick blue smoke in your meat. Indirect, keep ribs off to the side from charcoal.
Season lightly with salt, pepper, and just a touch of garlic powder. I don't even bother with the brown sugar or paprika or any of that anymore, the sauce provides those flavors later.
-Smoke with cherry or apple wood chips for 20 minutes max. (Ribs have alot of surface area, and absorbs alot of smoke very quickly. It's easy to oversmoke them, all you will taste is smoke. )
-Allow to cook in grill until the coals start dying and grill temp gets down into the mid 200's. Usually 1.5 hrs.
-Wrap in two layers of foil, with my favorite sauce (Sticky Fingers Carolina Sweet or their Sweet Heat), on a deep baking sheet. They will leak, somehow someway, I always get juice in my pan. If you use a cookie sheet, you're going to regret it. Use something with higher sides.
-Put in 300* oven for 1.5 hours.
-Remove and let rest for 15-20 minutes.
Let the downvotes begin, and may my GSB stalker RhodeTerrier use this against me for gotcha-points on the Georgia Board later.
Disclaimer- this is for baby backs. For spare ribs or country ribs, I have different more traditional methods that you'd all probably approve of.
-Wait for the coals to be 80% "whited over" so you don't get that nasty thick blue smoke in your meat. Indirect, keep ribs off to the side from charcoal.
Season lightly with salt, pepper, and just a touch of garlic powder. I don't even bother with the brown sugar or paprika or any of that anymore, the sauce provides those flavors later.
-Smoke with cherry or apple wood chips for 20 minutes max. (Ribs have alot of surface area, and absorbs alot of smoke very quickly. It's easy to oversmoke them, all you will taste is smoke. )
-Allow to cook in grill until the coals start dying and grill temp gets down into the mid 200's. Usually 1.5 hrs.
-Wrap in two layers of foil, with my favorite sauce (Sticky Fingers Carolina Sweet or their Sweet Heat), on a deep baking sheet. They will leak, somehow someway, I always get juice in my pan. If you use a cookie sheet, you're going to regret it. Use something with higher sides.
-Put in 300* oven for 1.5 hours.
-Remove and let rest for 15-20 minutes.
Let the downvotes begin, and may my GSB stalker RhodeTerrier use this against me for gotcha-points on the Georgia Board later.
Disclaimer- this is for baby backs. For spare ribs or country ribs, I have different more traditional methods that you'd all probably approve of.
0
Posted on 5/1/19 at 11:48 am to Tunasntigers92
Fall of the bone? Instant Pot for 18mins, pull, brush with bbq sauce including bones and into the oven at 450 for 15mins.
Posted on 5/1/19 at 1:01 pm to LSU999
Crock pot for sure
If I do them on the grill - we use both indoor oven and grill
If I do them on the grill - we use both indoor oven and grill
Posted on 5/1/19 at 3:38 pm to LSU999
quote:
The bones will be completely meat free.
Not my idea of a good Baby Back Rib.
Posted on 5/1/19 at 4:55 pm to AlxTgr
quote:
I hope not many say this. That's a spare rib thing.
It's also a baby back thing if you want "fall off the bone" Otherwise I don't even bother to wrap baby backs. No need to if you want them smoked with some pull.
Posted on 5/1/19 at 7:29 pm to LSUballs
The real key i saw not needing a roll of dental floss after eating them lol
Posted on 5/1/19 at 7:34 pm to Tunasntigers92
Pull membrane add salt and rub.
Smoke @ 225 with hickory/pecan/apple/cherry for two hours.
Wrap in foil with brown sugar, butter and honey and cook for an additional 1.5 hours.
Unwrap and cook until the ribs pass the bend test or if you grab a rib and twist, it pulls away from the meat.
Sauce if you like and cook an additional 5-10 minutes.
Smoke @ 225 with hickory/pecan/apple/cherry for two hours.
Wrap in foil with brown sugar, butter and honey and cook for an additional 1.5 hours.
Unwrap and cook until the ribs pass the bend test or if you grab a rib and twist, it pulls away from the meat.
Sauce if you like and cook an additional 5-10 minutes.
Posted on 5/1/19 at 9:10 pm to lsupride87
Oven, 210 degrees uncovered in an aluminum throw away pan in 1/2” of beef broth, membrane pulled and seasoned with your favorite rub. 5.5 hours, then brush with sauce, go another half hour. They will NOT be fall off the bone, but perfect to bite off the bone with the perfect texture.
Posted on 5/2/19 at 11:51 am to Tunasntigers92
I have a small weber smoker. I like to start in the AM around 6:30 (put the rub on the night before) fix a bloody mary then smoke them for 2.5 hours or so then throw them in the oven... then i put the boston butt on the smoker and smoke it for 12 hours. I eat ribs for lunch, usually have a little room for sausages in the smoker eat them at dinner, and pulled pork at about 10ish to keep from getting hungover. Next day i got pulled pork for nachos or an omelet or redbeans and rice. I like my ribs to be intact, but almost fall off the bone. you should be able to cut them and hold the bone while doing so and it not separate from the meat.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News