Per my mothers request on Mother's Day, I spent last Sunday afternoon preparing her my mouth watering smoked ribs. I used to get involved in numerous BBQ contests around the KC area a few years ago and actually picked up a few awards. I thought I would share with you my method for smoked ribs and if anyone else has a favorite recipe or method they would like to share, I am always looking for something new. Here we go.
-First, when purchasing the ribs always buy the most expensive package as they should have the most meat on them. This goes for spare or baby back ribs and I have found that the wholesale clubs not only have a good price, but good quality meat too.
-Second, after removing the meat from the package, take a pair of needle nose pliers and remove the "plastic" like membrane on the back side of the ribs. Not only does this make it more enjoyable to eat, but also lets the marinade and spices absorb into the meat better.
-My favorite thing to marinade the meat in is pineapple-orange juice "FROM CONCENTRATE" in the little 6 oz. cans like you would see behind a bar. Don't use the stuff that comes in the cartons or plastic bottles as you won't get good results. Cut the slabs of ribs in half and put them in a tupperware container and completely submerge them in juice. It might take two six-packs or more, but you need to completely cover all of the meat and let them soak in this juice OVERNIGHT. I have heard of some people using Coca-Cola for marinade, but the theory is the acid in the liquid helps break down the meat, so whatever flavor you think you might enjoy, go for it. I think the orange-pineapple helps to give the meat a better flavor.
-Next, when you remove the meat from the container, take some paper towels and pat the meat dry. Then liberally coat the meat, both sides, with your favorite spices. I use some spices from Oklahoma Joes called "Sweet and Spicey" and "Hog Rub and Yard Bird" seasonings.
-Once you get your grill going, place the ribs on some rib racks, keep the temperature at about 275 degrees and add your favorite wood for the smoke flavor. I use hickory as it is readily available around here. Also, get a small aluminum foil pan and fill with water and place inside the grill as this will add some moisture to the air inside. The only thing I spray on the meat as it is cooking is water as I have found that if you spray anything with sugar in it, it tends to char the meat and makes it crunchy and black and not quite so tasty. After about 3-4 hours at 275 degrees, the meat should pull away from the end of the bone as this means that the ribs are pretty much done. At this point, remove the ribs from the racks, coat with your favorite sauce (or you can skip this step if you like them "dry") and place them in an aluminum roasting pan, add a splash of water or beer in the bottom of the pan (if you put to much in, the ribs will become to tender and fall apart while cutting them up) and then seal the top with aluminum foil. Put them back on the grill for about an hour at 300 degrees to let them "tenderize" in the roasting pan, and they will be ready to enjoy.
This might sound like a lot of effort, but I don't think you will be disappoiinted with the results. If anyone else has any summer time favorites, feel free to add them to this thread. Good Luck.
One thing I would like to emphasize on these ribs is, don't let the temperature get very hot. The key to good BBQ is "low and slow". Low temperature and slow cooking time so the meat can absorb the flavor of the smoke. I have seen some teams smoke a brisket for 14 hours and it is awesome, but I realize not everyone has that much time to prepare a meal, but when there is money on the line, you will find the time.
-First, when purchasing the ribs always buy the most expensive package as they should have the most meat on them. This goes for spare or baby back ribs and I have found that the wholesale clubs not only have a good price, but good quality meat too.
-Second, after removing the meat from the package, take a pair of needle nose pliers and remove the "plastic" like membrane on the back side of the ribs. Not only does this make it more enjoyable to eat, but also lets the marinade and spices absorb into the meat better.
-My favorite thing to marinade the meat in is pineapple-orange juice "FROM CONCENTRATE" in the little 6 oz. cans like you would see behind a bar. Don't use the stuff that comes in the cartons or plastic bottles as you won't get good results. Cut the slabs of ribs in half and put them in a tupperware container and completely submerge them in juice. It might take two six-packs or more, but you need to completely cover all of the meat and let them soak in this juice OVERNIGHT. I have heard of some people using Coca-Cola for marinade, but the theory is the acid in the liquid helps break down the meat, so whatever flavor you think you might enjoy, go for it. I think the orange-pineapple helps to give the meat a better flavor.
-Next, when you remove the meat from the container, take some paper towels and pat the meat dry. Then liberally coat the meat, both sides, with your favorite spices. I use some spices from Oklahoma Joes called "Sweet and Spicey" and "Hog Rub and Yard Bird" seasonings.
-Once you get your grill going, place the ribs on some rib racks, keep the temperature at about 275 degrees and add your favorite wood for the smoke flavor. I use hickory as it is readily available around here. Also, get a small aluminum foil pan and fill with water and place inside the grill as this will add some moisture to the air inside. The only thing I spray on the meat as it is cooking is water as I have found that if you spray anything with sugar in it, it tends to char the meat and makes it crunchy and black and not quite so tasty. After about 3-4 hours at 275 degrees, the meat should pull away from the end of the bone as this means that the ribs are pretty much done. At this point, remove the ribs from the racks, coat with your favorite sauce (or you can skip this step if you like them "dry") and place them in an aluminum roasting pan, add a splash of water or beer in the bottom of the pan (if you put to much in, the ribs will become to tender and fall apart while cutting them up) and then seal the top with aluminum foil. Put them back on the grill for about an hour at 300 degrees to let them "tenderize" in the roasting pan, and they will be ready to enjoy.
This might sound like a lot of effort, but I don't think you will be disappoiinted with the results. If anyone else has any summer time favorites, feel free to add them to this thread. Good Luck.
One thing I would like to emphasize on these ribs is, don't let the temperature get very hot. The key to good BBQ is "low and slow". Low temperature and slow cooking time so the meat can absorb the flavor of the smoke. I have seen some teams smoke a brisket for 14 hours and it is awesome, but I realize not everyone has that much time to prepare a meal, but when there is money on the line, you will find the time.
Some of the ribs I get there are like 1 and a half inch thick I find that when cooking pork especially ribs that if you boil them in water first they are more tender,and that it will only take you minutes to barbaque for browning. I guess you could marinate in the oj after boiling but you may find if your not using it to flavor you may be able to skip that step...........