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Started By
Message
Easiest Can't Mess Up BBQ Ribs Recipe and Cooking?
Posted on 4/29/14 at 8:39 am
Posted on 4/29/14 at 8:39 am
What's yours?
3
Posted on 4/29/14 at 8:40 am to couv1217
Easiest way to cook them would be in the oven. You won't get the deep smoky flavor but I've had some great ribs that were oven cooked.
Posted on 4/29/14 at 8:45 am to couv1217
2 hours on pit at 220
Wrap and add a little butter and rub and honey
2 hours in oven at 220
Unwrap and add juices to commercial bbq sauce and cook down
Add new sauce to ribs
Broil on high for 10-15 minutes
Done
Wrap and add a little butter and rub and honey
2 hours in oven at 220
Unwrap and add juices to commercial bbq sauce and cook down
Add new sauce to ribs
Broil on high for 10-15 minutes
Done
Posted on 4/29/14 at 8:55 am to SW2SCLA
quote:
Easiest way to cook them would be in the oven. You won't get the deep smoky flavor but I've had some great ribs that were oven cooked.
This. I did some in the over a few weeks ago that turned out great.
It's pretty simple... peel off the thin membrane on the inside of the slab, season up however you like, wrap in a couple layers of foil, place in a baking pan, and let them go for about 3 hours at 225-250.
Take them out, add on some sauce and seasoning and broil for 10-15 minutes... tender and delicious.
Posted on 4/29/14 at 9:15 am to LSUBoo
Easiest?
Buy a prepackaged rub. take the silver skin off the ribs. Cut the rack in half. cover with rub. let sit over night. andd............
crockpot on low for 7.5 to 8 hours.
store bought bbq sauce if you really want it.
Buy a prepackaged rub. take the silver skin off the ribs. Cut the rack in half. cover with rub. let sit over night. andd............
crockpot on low for 7.5 to 8 hours.
store bought bbq sauce if you really want it.
Posted on 4/29/14 at 10:57 am to couv1217
I like St. Louis or a full spare and I use the 3-2-1 method.
Pull skin off the back of each rack - apply rub and brown sugar let sit over night
Pull ribs out and let them get to room temp. reapply any rub or brown sugar if needed.
Place on the pit cook for (3) hours at 230-240 degress,(I use pecan and hickory) about every 45min -1 hour open and spray ribs with Apple cider vinegar.
Pull ribs after 3 hours wrap in foil...when putting them in the foil reapply brown sugar, add butter and honey as well. Cook them for (2) more hours wrapped in foil.
After 2 hours unwrapp the ribs and put them back on the pit for (1) hour misting as needed. If you like sauce you can apply it within the last 20 min or so.
This may not be the easiest but if you follow the 3-2-1 method its basically fool proof.
I try and keep my pit around 230-245 the entire time.
Pull skin off the back of each rack - apply rub and brown sugar let sit over night
Pull ribs out and let them get to room temp. reapply any rub or brown sugar if needed.
Place on the pit cook for (3) hours at 230-240 degress,(I use pecan and hickory) about every 45min -1 hour open and spray ribs with Apple cider vinegar.
Pull ribs after 3 hours wrap in foil...when putting them in the foil reapply brown sugar, add butter and honey as well. Cook them for (2) more hours wrapped in foil.
After 2 hours unwrapp the ribs and put them back on the pit for (1) hour misting as needed. If you like sauce you can apply it within the last 20 min or so.
This may not be the easiest but if you follow the 3-2-1 method its basically fool proof.
I try and keep my pit around 230-245 the entire time.
Posted on 4/29/14 at 12:21 pm to TexasTiger
Not the easiest but pull the membrane off, slather with favorite rub, let sit in the fridge for a few hours, smoke slow until the meat starts shrinking away from the bone. I like them al dente, NOT falling off the bone.
If anyone suggests that you boil them first, just ignore that stupidity. Boiling leaves all the flavor in the water, great for making pork stock, bad for BBQ ribs.
If anyone suggests that you boil them first, just ignore that stupidity. Boiling leaves all the flavor in the water, great for making pork stock, bad for BBQ ribs.
Posted on 4/29/14 at 12:46 pm to TexasTiger
quote:
Pull skin off the back of each rack - apply rub and brown sugar let sit over night
quote:
TexasTiger
What's your rub of choice?
This post was edited on 4/29/14 at 1:12 pm
Posted on 4/29/14 at 12:49 pm to horsesandbulls
quote:
crockpot on low for 7.5 to 8 hours.
This is the easiest. A decent product at the end. It could be a lot better, but the amount of work and possibilities for error couldn't be less.
Posted on 4/29/14 at 1:55 pm to BottomlandBrew
rub down with peanut oil and butter. add worstershire if you like. coat with rub of choice.. I prefer Earl Campbells Rib rub
put on smoker at 250 for 3 hours. Spritz with apple juice every hour.
after 3 hours take off, wrap in aluminium foil and add butter a little more rub, some brown sugar, and if you like them sweet, some honey. put back on the pit for 1 hour at 250.
GAME OVER!
put on smoker at 250 for 3 hours. Spritz with apple juice every hour.
after 3 hours take off, wrap in aluminium foil and add butter a little more rub, some brown sugar, and if you like them sweet, some honey. put back on the pit for 1 hour at 250.
GAME OVER!
Posted on 4/29/14 at 3:39 pm to couv1217
quote:
What's your rub of choice?
I get mine from a local meatmarket close to the house that makes their own.
But most rib rubs will all have the same basic stuff.
Pepper Black / white / cayenne(just a little)
Salt
Garlic Powder
Paprika
onion powder
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