How do you make your ribs?

[mosesbotbol]

Originally Posted by wayner123

Is that a true statement? I am not that familiar with commercial rubs.

Well, it's the first ingredient on the list of commercial rubs. Take a look at the next rub you buy and judge for yourself. I eyeball my rubs. I figure how much salt is needed for the amount of meat I have and then add the spices to it. 40% salt is fine too. This is not an exact science for. Whim plays a role. Basically they'll all have (for my rubs).

Salt
Garlic Powder
Hot Spanish Paprika
Oregano
Tumeric
Black Pepper
Corriander
Yellow Mustard Seed
Sugar
Thyme

I'll crush everthing in mortar except for the black pepper which I add after and stir in.

I do not leave the rub on very long, basically season and throw on the smoker. Since ribs can take 6 hours, why bother letting them set up so long? You still want to taste the pork too, right?

[wayner123]

Originally Posted by mosesbotbol

Well, it's the first ingredient on the list of commercial rubs. Take a look at the next rub you buy and judge for yourself. I eyeball my rubs. I figure how much salt is needed for the amount of meat I have and then add the spices to it. 40% salt is fine too. This is not an exact science for. Whim plays a role. Basically they'll all have (for my rubs).

Salt
Garlic Powder
Hot Spanish Paprika
Oregano
Tumeric
Black Pepper
Corriander
Yellow Mustard Seed
Sugar
Thyme

I'll crush everthing in mortar except for the black pepper which I add after and stir in.

I do not leave the rub on very long, basically season and throw on the smoker. Since ribs can take 6 hours, why bother letting them set up so long? You still want to taste the pork too, right?

What type of sugar? Turbinado?

[mosesbotbol]

Originally Posted by wayner123

What type of sugar? Turbinado?

Cane. Not much though, perhaps equal to what you would use of mustard seed or corriander. Sometimes I won't use it if I basted the ribs with maple syrup or thinned molasses before putting the rub on.

That's it. I'm making ribs this weekend. You guys are making me hungry. When I smoke ribs I go 180 degrees 45 to 55 minutes per pound. For the first 2 hours they go right on the rack in the smoker. The next 1-1/2 hour they go in foil with apple juice and apple vinegar. Then they are put back on the rack for the duration. If I am using a sauce I slather it on for the last 1/2 hour. My sauce of choice is Grandma Coyote's spicy sauce. It's made right here in Tucson and has won many competitions. My 2nd choice is Sweet baby Rays. That's good stuff as well. Slow and low that is the tempo Now if we all could just get together in one place and drop a pig in a pit.

Hello everybody,
Yesterday I used this recipe, its really very very delicious.

I suggest you all to try it at least once.

3lb London Broil (feeds ~9 biker types, more if not)

This is done in parts which makes it easy for increasing as needed.

8 pts dark brown sugar
1 pt coarse salt
1 pt fresh ground black pepper
1 pt onion powder
1 pt garlic powder
1 pt thyme
1 pt Old Bay seasoning (dry)

the heavy spices (add to taste)
Cayanne pepper (I actually do a 1/2 here to accomadate the weak)
Chili seasoning powder (again a 1/2 part, ensure fresh and not sitting in the big plastic jug for months).

Mix, rub the meat, wrap in Saran wrap at least 4 hours (I go over night).

Heat the BBQ to 225* to 235* !!!! We are BBQing here not grilling. Turn/flip once an hour. NO peeking. If your looking it aint cooking, it will do fine with out you opening the BBQ up. I prefer and use mesquite wood. Any of the softer flavors (apple, peach, hickory) seem to get lost with this seasoning mix. Cook with indirect heat, no flames under the meat (in fact as far from the flame as possible). Cook time is 2:15 to 3 hours depending on how you like your meat or use a meat thermometer. Let the meat rest at least 10 - 15 min prior to cutting. Outstanding with some roasted corn from the top grill and tater salad.

Wet....

This rub really doesn't need a sauce, but.... I guess you can put the commercial cheap BBQ sauce on the table if you have to have it wet. On the other hand this sauce is outstanding with this dry rub as a dipping sauce.

1 cup Bourbon whiskey (no cheap stuff here)
1/4 cup vegetable oil
1 cup chopped yellow onion
1 tablespoon Essence, recipe follows
1 teaspoon red pepper flakes
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 cup ketchup
3/4 cup brewed strong black coffee
1/2 cup packed dark brown sugar
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons cane syrup or dark molasses
1 tablespoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Place the bourbon in a small saucepan over medium-high heat. Simmer until reduced to 1/3 cup. Remove from the heat and let cool.

In a large saucepan, heat the oil over medium-high heat. Add the onions, Essence, and red pepper flakes and cook, stirring, until soft, about 3 minutes. Add the garlic, pepper, and lemon and cook, stirring for 30 seconds. Add the ketchup, coffee, sugar, vinegar, lemon juice, Worcestershire, cane syrup, and hot sauce, and bring to a simmer, stirring to dissolve the sugar. Add the bourbon and cook, stirring, for 2 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree on high speed until smooth. Adjust the seasoning, to taste. As a curtesy, inform your guests that might have a issue with drinking that bourbon was used. The oak, charred flavors the bourbon add are excellant and the alchocol burns off, but letting them know is the right thing to do.

When your done with all this you'll never do the dishes, usually I get told to have a bourbon and a smoke. Easy stuff that will make you look like a Chef.