who has the best BBQ grilling recipes?

[Morris]

Boil ribs? :nono: Remove the membrane yourself. It's easy with a paper towel and cook low and slow with a dry rub. You don't boil any other meat before BBQing why would you boil the flavor out of the ribs? Just the way I do it.

Low and slow and you can't go wrong.

 

[The Sponge]

Boil ribs? :nono: Remove the membrane yourself. It's easy with a paper towel and cook low and slow with a dry rub. You don't boil any other meat before BBQing why would you boil the flavor out of the ribs? Just the way I do it.

Low and slow and you can't go wrong.

This from an auto mechanic who even knows:142smilie

 

[The Sponge]

:mj07:

Ah had Nasa and rockets with rocker all messed up. Go to freek asleep will ya.

 

[The Sponge]

Boil ribs? :nono: Remove the membrane yourself. It's easy with a paper towel and cook low and slow with a dry rub. You don't boil any other meat before BBQing why would you boil the flavor out of the ribs? Just the way I do it.

Low and slow and you can't go wrong.

Ever eat them in a crock pot Morris? Awesome. I cook them on the grill and the membrane shrivels up and i just pull it off. It doesn't take a team of culinary experts to do that. By the way you ever notice its always men tending the grill? Always the one guy who won't let anyone near it. This prick if he had to do dishes wouldn't be no where near the grill. Its why all guys like to think they are the Frugal Gourmets when it comes to grilling. No dishes and not much cleanup.

 

[Morris]

Ever eat them in a crock pot Morris? Awesome. I cook them on the grill and the membrane shrivels up and i just pull it off. It doesn't take a team of culinary experts to do that. By the way you ever notice its always men tending the grill? Always the one guy who won't let anyone near it. This prick if he had to do dishes wouldn't be no where near the grill. Its why all guys like to think they are the Frugal Gourmets when it comes to grilling. No dishes and not much cleanup.

Oh yeah, I use the Crock pot in the winter a lot. Throw the ribs in with the BBQ sauce and a little water, 6-8 hours and they fall off the bone. Found a recipe for Tenn. Fried Chicken in the Crock Pot that is really good also.

 

[fatdaddycool]

You know what........................you are all right...............I am all wrong...................you all know everything.............I know nothing............boiling removes flavor and thats it......toughens all food.....................kind of like a crawfish boil......where no water is used.........and spices added to it...........right? Or like London Broil which is best cooked slowly at what heat is that?

Terryray
You are right I don't attend many bbq cook offs in Texas, nor in Missouri, or Idaho. Now from the pictures I have seen of you on the forum you are unquestionably a native Texan rancher type and know your barbecue, so, far be it from me to pull out our shrunken three dollar t-shirts from the Justin's 37th Annual Volunteer Fire Department, Hair care and bait shop's "Big rib cook off" and compare recipes.

Hope this helps,
FDC

 

[hammer1]

I thought we were going to keep the personal attacks to a minimum..

I thought we were going to keep the personal attacks to a minimum..

any way .............i slow cook my ribs in a Nesco slow cooker and use SWEET BABY RAYS BBq sauce...its what many restaurants use....after 6 to 8 hrs in cooker i put em on the Weber to give em a final lil cookin'. Other good advise above. Any one who boils ribs probably boils their nut sack too...i''ll stop there.

 

[Captain Crunch]

I will get this out of the way first so FDC can get started on his reply, but to each his own when it comes to BBQ'ing. I used to enter about 3-5 contests a year and everybody has their own way of doing things, but nobody I ever saw or heard of boiled their ribs, atleast in these contests. Some teams will share their secrets with you and others won't let you near their prep areas and change the containers the spices come in so you can't figure out what they are using.

I smoke my ribs at about 225 for about 4 hours or until the meat starts pulling away from the end of the bone. Some of the best ones I have done were with pecan or cherry wood. Here is a dry rub I have used with good results. I usually put the spices on right before they hit the grill, because I have found that if you do it to far in advance, some of the spices turn to syrup and run off of the meat. (like the sugar).

3/4 cup salt
1/4 cup seasoned salt
1 cup sugar in the raw
1/2 cup granulated brown sugar
1/2 cup chili powder
2 tblspn coarse ground black pepper
1/2 tblspn cayenne pepper
1 tsp ground sage
1 tsp ground thyme
2 tblspn garlic powder

Cover both sides liberally with rib rub after removing the membrane on the bottom side of the slab. I have found the best way to do this is get some needle-nose pliers, run your finger in between the membrane and meat, stick the pliers in and pull the membrane off. Usually comes off in one piece.

When the meat starts to pull away from the end of the bone, take the ribs and put them in an aluminum roasting pan, pour in 1 cup of apple juice, cover with foil, and put in the oven for 45 minutes at 325 degrees. You won't want to put any sauce on these, but if you do, take the ribs out of the oven after 35 minutes, brush each slab with sauce and put back in the oven for the last 10 miunutes to get the sauce warmed up.

Good Luck

Morris, how about that Tenn Fried Chicken in the crock pot recipe. Sounds pretty good.

 

[Dr. Fade]

I'm sure the Cap'n knows what he's talkin about since he's a KC boy, but if you are just looking to grill as an amateur this is a layup:


1. Buy Ribeye Steaks (select the ones w/the most marbling)

2. Buy Lawry's Hawain Marinade (The Yellow bottle)

Marinate Ribeyes w/Lawry's Hawaiin for @ least an hour and throw some Montreal Seasoning on em' for good measure. Cook on very hot grill 3-6 min per side depending on thickness. 1/4 turn after 2-3 min each side- don't f w/em other than the 1/4 turn. Trust me

 

[vinnie]

http://www.ralphsribs.com/rib_cooking/Cooking_Ribs.pdf

http://bbqinstitute.com/Ribs.htm

 

[Franky Wright]

:mj07:

:mj07: :142smilie :mj07:

Vinnie,
We have to meet someday, I can see we have the same sense of humor, I spit coffee all over my screen when I read this from Spongey :com:

Franky

 

[Dr. Fade]

Just so you know, I attended and graduated from CIA many many years ago and you ALWAYS boil pork ribs prior to grilling, idiot. The reason you ask? No you won't ask the reason because that would be a good question but I will tell you anyway there Sponge Prudhomme. Pork ribs have a very tough membranous skin on one side. By boiling them not only does it TENDERIZE the meat but it allows you to peel that nasty ass skin off of them prior to grilling and will allow the pork to soak up or absorb the barbeque sauce. Also prior to boiling them salt them heavily with Kosher Salt as this will allow them to retain a good deal of moisture that will help cook them ore thoroughly as we all, well almost all, know that pork takes a considerable amount more time to cook than beef as it is very dangerous when undercooked.

Sponge I am surprised you didn't post something in a douche marinade????? You know..you are what you eat.

Any easy recipe for the grill is to take a whole fryer (chicken for our idiot reader) and rub the inside and out with Kosher salt(always use Kosher, iodized is not recommended for cooking). Then I will take fresh cut Basil, Oregano, and Sage, mash them in a masher, and literally rub the fryer with the smashed leaves very well. Then in the oven roast 2 entire things of Garlic. Not just a clove but the entire thing, before you do though just a helpful hint, cut off the top portion of them before you start roasting them, this will allow you to, when fully roasted about twenty minutes, to simply squeeze from the bottom and the garlic should push right out of the skin fairly easily. Take that garlic and put it all in a food processor and get after it. Add 2-3 tablespoons of rosemary and get after it again, as this is going slowly infuse with Extra Virgin Olive Oil until a paste is formed. A stiff peaked paste actually. Should be about a cup. Take either an apple, lemon, or orange and score it very well and shove into bird cavity. Place on large piece of foil and smear Garlic past over entire bird completely covering it and wrap up in foil. Do not place directly on fire. Roast this for about fifty minutes depending on size of bird, then remove foil to brown for about ten minutes. Just open it up basically. Remove bird and let stand for ten minutes or so. During this time make glaze by reducing white wine sauce with either currant or plum jelly, Worcestershire sauce, salt pepper and a small amount of beef or chicken stock, either one it really won't make that much of a difference and reduce until it is a thick glaze.
Take back of carving knife and knock the paste off of chicken and carve bird.

It is best served over a bed of fried tortilla strips and leeks and then add glaze. If it doesn't get you laid on the spot your mate is dead call an ambulance.

Damn Sponge.......................are you really human or are you one of those apes that can type? Like that one Cocoa I believe her name was.

I've competed in the American Royal BBQ contest that takes place in KC every fall. The best ribs will be smoked for about 5-6 hrs @ about 200-225 degrees, but in defense of FDC if you don't have 5 hrs and a smoker you should boil them. If you just tossed them on a grill you'll have a charred raw piece of shit

 

[Terryray]

fatdaddycool

Terryray
You are right I don't attend many bbq cook offs in Texas, nor in Missouri, or Idaho. Now from the pictures I have seen of you on the forum you are unquestionably a native Texan rancher type and know your barbecue, so, far be it from me to pull out our shrunken three dollar t-shirts from the Justin's 37th Annual Volunteer Fire Department, Hair care and bait shop's "Big rib cook off" and compare recipes.

Hope this helps,
FDC

Tenn Fried Chicken in the crock pot recipe

 

[IX_Bender]

An' momma would frow the live crawdad in a
pot of boihn' water. Well one day I decided to make my own crawdad ...


... an' I frew it in a pot, forgettin' to put in the water, ya see ...


... and it was like I was makin' popcorn...

 

[GamblingFool365]

Ribs is actually one of those things that have been debated for years. I own and run my own catering company and ANY REAL CHEF will tell you there is no "RIGHT" way to cook any certain food. different foods are cooked and recipes are handed down, twisted and made different by EVERY culture. Every Chef has "his/her" own way of doing things and THAT is why to many Chefs in the Kitchen Spoil the Sauce. Criticizing someone bcuz of there cooking ways is DEFINITLY unaccetable! Doesn't mea you have to ENJOY their Food, but how they cook it is there own and unique way and should never be criticized!

DryRibs, Smoked ribs, boiled ribs, oven ribs, saucy ribs. There is no "CORRECT" way to do it. In the end if your ribs are moist, tender and flavorful. Then you've cooked them correctly. Boiling RIBS CAN be done and has been done. ALTHOUGH Sponge is "CORRECT" Boiling Ribs WILL take away from meat flavor, but your spice rub or sauce or whatever marinade you may use will be the flavor and few will ever notice, except "TRUE" meat LOVERS, which is why down in the BBQ states such as Texas or Kansas City you probably wouldn't find many people boiling ribs. However Fatdaddy is also correct BOILING your ribs will tenderize them as well. Tenderizing the MEAT can be done MANY different ways tho. You can marinade them overnight, follow by cooking them 2-4 hours in the oven on a low temp. Boiling the ribs is also another method. You can ALSO wrap in aluminum foil with whatever rub, then cook slowly on the BBQ for about 6-8 hours and still get tender ribs. Fatdaddy as a CIA graduate it is surprising that you would say there is a "CORRECT" way of cooking ribs when it is one of the cooking methods and eating methods as well that has and ALWAYS will be debated. Basically there is no "CORRECT WAY" to cook or eat a rib. Just follow the recipe and it should turn out fine.

Here is a recipe that my family enjoys. It is available online also if you google it. I just added my own twist to it, with the orange marmalade.

RIBS
GARLIC POWDER
ONION POWDER
SALT
PEPPER
JACK DANIELS BBQ SAUCE
ORANGE MARMALADE
CAN of COKE SODA (regular no diet)

Put ribs into some kind of deep dish where they will be covered by the marinade

MIX 1/2 BOTTLE OF JD BBQ SAUCE, GARLIC P0WDER, ONION POWDER, SALT AND PEPPER AND 2TABLESPOONS OF ORANGE MARMALADE.
1 Can of Coke.
Mix all TOGETHER...Pour OVER RIBS, cover with aluminum foil and refrigerate overnight or at least 8 hours. The next day stick in the oven on 225 Degrees for 2-4 Hours, sauce and all. Be careful bcuz they are fall off the bone tender at this point coming out of the oven.

You can do that ALL the day before your BBQ or they can go right onto the grill at this point.

Mix the remaining JD BBQ, 1 Tablespoons of Orange Marmalade, Onion Powder, Garlic Powder, salt and pepper together all to taste. Brush onto your ribs and throw them on the grill on MED-HIGH for about 10 minutes, flipping once or twice and brushing your sauce mixture onto the ribs. Enjoy!

 

[MadJack]

great thread. keep it going.

thanks. i'm definitely doing ribs this weekend and i will definitely be using one of the suggestions here.

all i want today, after a hot day of golf, is hotdogs on the grill and cold beer.

 

[vinnie]

after a hot day of golf, is hotdogs on the grill and cold beer.

just boil them :shrug:

 

[Sportsaholic]

I have a 12.5lb Brisket slow cooking right now @160 degrees in a roaster.....Pounded the garlic, onion powder, salt n pepper to it.......Rubbed spicey honey musturd, poured worcestershire sauce on it....after an hour I added 1 can of Campbells onion broth and some crushed garlic over it, baste every 30-45 mins.......Meat went in at 11:30amthis morning, will serve tomorrow night at 5:30............30 hours of pure hell, the smells in the house right now are to die for, and the juice from the meat..........:00hour

 

[MadJack]

just boil them :shrug:

:mj07:

 

[The Sponge]

great thread. keep it going.

thanks. i'm definitely doing ribs this weekend and i will definitely be using one of the suggestions here.

all i want today, after a hot day of golf, is hotdogs on the grill and cold beer.

You are not to far from me you might as well come here. My brother is having a Poker party and i was wondering do girls play poker? There is more sausage here than on the grill. I just called a few waitresses that worked for me and asked them if they could come over and serve these guys i have never met before for a hundred a piece but only if they shake there asses a little bit. I just used that sucker line i saw on this site and they all looked at me like i should go in the other room. I got all kinds of sausage in my house. We got hot, sweet, links, patties. This is the biggest homo party i ever seen and these guys are totally serious with this poker shit. Tremendous food tho. All kinds of fillets, porter houses, New York strip, Alaskan crab legs that look like some radiation got to them they are so big, Shrimp kabob's,chicken and scallop kabobs, wings etc. To think i could be spending all weekend in Margate/ Atlantic City because in the eleventh hour people dropped out of my buddies moms house and it is open for the month Uggh. No wonder Agent loves this poker shit. He gets to hang with a group of serious guys. I will tell you this these guys are drinking and if i see two of them couple up and head to one of my bedrooms this could get ugly. 3 sec i know you are knda close to Margate let me know how things are shaking there. Im locking my door and watching the Lidell/Rampage fight.