BBQchef33
10-03-2003, 09:34 AM
Heres a snip from Smokey of the Smoke & Fire Enquirer. Im posting just as an FYI. The Enquirer is a monthly newletter I get. It has some good stuff, but also comes with Smokeys attitude that "This is the only way, the right way and there is no room for discussion way." So i take alot of it with a grain of salt(pun intended). This snippet followed a rib Recipe.
***snip***
NOTES & COMMENTS: DON'T EVER, EVER, EVER par-boil the ribs! - See comments below
DON'T ever slice the ribs before cooking
DON'T wrap it in foil
DON'T baste until 1/2 finished cooking or when the dry rub adheres to the meat
DON'T use sugar or tomato products on the meat while cooking - see comments below
DON'T GRILL your ribs over direct heat
DO remove the membrane from the back side of the ribs
DO leave the ribs as a whole slab when cooking
DO use a dry rub which is low in sugar
DO bring ribs to room temperature before placing on the pit
DO pre-heat the pit to 225° to 230°
DO use yellow mustard before adding seasonings
DO sprinkle/rub/pat the spices onto both sides of the ribs
DO allow the spices to sit on the meat for 2 to 4 hours
DO cook indirectly
DO baste every 30 minutes after the wait period
DO keep the grill lid down to cook thoroughly
DO use a rib rack if space is limited
DO allow the pit to cool for the last 30 minutes - Then apply your finishing sauce (favorite barbecue sauce) - See discussion below
Do allow the ribs to "rest" on a cutting board 10 minutes before slicing
Do slice evenly between the ribs
--------------------------------------------------------------------------------
COMMENTS: Never par-boil your ribs! Par-boiling closes the pores and prevents the ribs from absorbing all the flavors. The sauce will also never set up to form a tender crust. If you simply remove the membrane, add the seasonings and cook over indirect heat for the prescribed times, your ribs will absorb far more flavor and be much more tender.
NOTE: If your ribs "fall off the bone", THEN YOU HAVE OVER COOKED THEM - BOTTOM LINE. They should be tender, juicy and easily pull from the bone, but not have all the meat fall from the bone on the first bite. Only the place where you bite should the meat easily and gently release and leave the rest of the meat on the bone. This is a real challenge for the cook wanting perfect ribs. Should you want falling off the bone ribs (i.e. over cooked ribs) when the first bite is taken, just cook them several hours after you should have already taken them off the pit and you will have achieved your goal of overcooked ribs! We know some may disagree, but those dear folks are the facts.
Sugar and tomato products will burn over lengthy cooking times so do not add them until the pit begins to cool (at the end of the cooking process). We suggest preparing a unique glaze to be applied near the end (being the last 20 to 30 minutes) of cooking. Suggestions might include such finishing glazes as: Cherry, Fig, Orange, Raspberry, Apricot, Honey or many other fruits combined with something like Habanero, Chili, Ginger, Allspice, Soy or any other flavoring you might enjoy. A really special book on preparing a variety of different types of ribs would be The Great Ribs Book.
*** end snip
Personally, i like fall off the bone ribs, my family likes them, my friends like them, and i dont think i will be having any competition judges in my yard anytime soon.. so I guess I will just continue overcooking my ribs. :)
And for those of ya who havent heard me mention this...
Make some "overcooked ribs". I usually foil my ribs for about 30-45 minutes at the end. So when returning the ribs to the smoker I also throw in a loaf of garlic bread, (top shelf of the bandera). Take out them overdone ribs, pop all them bones out, trim the 2 last ribs off and use them as a sample.:) Put that entire rack on that loaf of Garlic bread and cover with some grilled or bbq'ed onions.
Go ahead, i DARE anyone to complain about that McRib Sandwich.
:mrgreen:
***snip***
NOTES & COMMENTS: DON'T EVER, EVER, EVER par-boil the ribs! - See comments below
DON'T ever slice the ribs before cooking
DON'T wrap it in foil
DON'T baste until 1/2 finished cooking or when the dry rub adheres to the meat
DON'T use sugar or tomato products on the meat while cooking - see comments below
DON'T GRILL your ribs over direct heat
DO remove the membrane from the back side of the ribs
DO leave the ribs as a whole slab when cooking
DO use a dry rub which is low in sugar
DO bring ribs to room temperature before placing on the pit
DO pre-heat the pit to 225° to 230°
DO use yellow mustard before adding seasonings
DO sprinkle/rub/pat the spices onto both sides of the ribs
DO allow the spices to sit on the meat for 2 to 4 hours
DO cook indirectly
DO baste every 30 minutes after the wait period
DO keep the grill lid down to cook thoroughly
DO use a rib rack if space is limited
DO allow the pit to cool for the last 30 minutes - Then apply your finishing sauce (favorite barbecue sauce) - See discussion below
Do allow the ribs to "rest" on a cutting board 10 minutes before slicing
Do slice evenly between the ribs
--------------------------------------------------------------------------------
COMMENTS: Never par-boil your ribs! Par-boiling closes the pores and prevents the ribs from absorbing all the flavors. The sauce will also never set up to form a tender crust. If you simply remove the membrane, add the seasonings and cook over indirect heat for the prescribed times, your ribs will absorb far more flavor and be much more tender.
NOTE: If your ribs "fall off the bone", THEN YOU HAVE OVER COOKED THEM - BOTTOM LINE. They should be tender, juicy and easily pull from the bone, but not have all the meat fall from the bone on the first bite. Only the place where you bite should the meat easily and gently release and leave the rest of the meat on the bone. This is a real challenge for the cook wanting perfect ribs. Should you want falling off the bone ribs (i.e. over cooked ribs) when the first bite is taken, just cook them several hours after you should have already taken them off the pit and you will have achieved your goal of overcooked ribs! We know some may disagree, but those dear folks are the facts.
Sugar and tomato products will burn over lengthy cooking times so do not add them until the pit begins to cool (at the end of the cooking process). We suggest preparing a unique glaze to be applied near the end (being the last 20 to 30 minutes) of cooking. Suggestions might include such finishing glazes as: Cherry, Fig, Orange, Raspberry, Apricot, Honey or many other fruits combined with something like Habanero, Chili, Ginger, Allspice, Soy or any other flavoring you might enjoy. A really special book on preparing a variety of different types of ribs would be The Great Ribs Book.
*** end snip
Personally, i like fall off the bone ribs, my family likes them, my friends like them, and i dont think i will be having any competition judges in my yard anytime soon.. so I guess I will just continue overcooking my ribs. :)
And for those of ya who havent heard me mention this...
Make some "overcooked ribs". I usually foil my ribs for about 30-45 minutes at the end. So when returning the ribs to the smoker I also throw in a loaf of garlic bread, (top shelf of the bandera). Take out them overdone ribs, pop all them bones out, trim the 2 last ribs off and use them as a sample.:) Put that entire rack on that loaf of Garlic bread and cover with some grilled or bbq'ed onions.
Go ahead, i DARE anyone to complain about that McRib Sandwich.
:mrgreen: