עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-19-2013, 08:18 AM   #1
Megawhatt
Is lookin for wood to cook with.
 
Join Date: 06-06-13
Location: Aberdeen, SD
Downloads: 0
Uploads: 0
Default How To Prepare Ribs

Going to attempt my first ribs this weekend on the Akorn. Never made ribs before and I believe what my supermarket sells are spare ribs. I'm ok with rubbing and cooking them, but do I need to cut them first? Or can I just take them out of the package and start rubbing them down?
Megawhatt is offline   Reply With Quote


Unread 07-19-2013, 08:23 AM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I would wash them. You can cook them just as they come or trim them to a St. Louis cut. You can also remove the membrane on the bone side.

It's all good
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 07-19-2013, 08:25 AM   #3
slammmed
Full Fledged Farker
 
Join Date: 09-04-12
Location: Boca Raton, Fl
Downloads: 0
Uploads: 0
Default

Watch this

and this

slammmed is offline   Reply With Quote


Unread 07-19-2013, 08:31 AM   #4
daninnewjersey
is One Chatty Farker

 
Join Date: 01-01-11
Location: Southern NJ
Downloads: 0
Uploads: 0
Default

Easiest way....take them out and cut any giant pieces of fat hanging off. If there's aren't any obvious hangers forget cutting. Rub them down and put them on. Don't worry about the membrane, trimming, etc as you can always try that in the future. Keep it simple...you'll like the results...
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Unread 07-19-2013, 08:32 AM   #5
drjiveturkey
Knows what a fatty is.
 
Join Date: 05-07-13
Location: Herndon, VA
Downloads: 0
Uploads: 0
Default

Here is a rub I like to use. I use it for most meats:
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon of each: black pepper, salt, chili powder, cayenne powder, garlic powder, onion powder, Italian seasoning.

Remove membrane if you like your ribs tender but not too fall off the bone. If you like them fall off the bone I would suggest to leave it on so it doesn't fall apart later when taking off the grill.

Rub them with yellow mustard then apply dry rub. Smoke with apple and pecan wood at 250-325. At the higher temps it should be done around 3.5-4.5 hrs with no foil. Longer at lower temps even with foiling. Optional, You can apply a wet mop every hour for the first few hours (apple juice and vinegar). They will be done when they will bend and crack when picking them up with some tongs. Apply sauce if desired and cook over direct heat to caramalize the glaze.

Good luck!
drjiveturkey is offline   Reply With Quote


Unread 07-19-2013, 08:35 AM   #6
drjiveturkey
Knows what a fatty is.
 
Join Date: 05-07-13
Location: Herndon, VA
Downloads: 0
Uploads: 0
Default

I forgot to mention if they are spares, you can trim them to St. Louis cuts or cook me whole. If you cook them whole remove the flap just to clean it up a little.
drjiveturkey is offline   Reply With Quote


Unread 07-19-2013, 09:40 AM   #7
dadsr4
is One Chatty Farker

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

I cook them untrimmed, but here is how to trim them.
"How to cut St Louis Style Spares (Tutorial) - The BBQ BRETHREN FORUMS."
http://www.bbq-brethren.com/forum/sh...ad.php?t=98483
For the membrane, tease up a corner near the middle of the ribs, grab it with a paper towel, and pull it off. Place them on the grill, and cook till a toothpick inserted meets little resistance. I cook untrimmed spares at 250 degrees for 4 hours, then check them.It will take longer each time you peek.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993
dadsr4 is offline   Reply With Quote


Unread 07-19-2013, 09:45 AM   #8
Tsevg9
On the road to being a farker
 
Tsevg9's Avatar
 
Join Date: 05-02-13
Location: Saint Louis, MO
Downloads: 0
Uploads: 0
Default

If they are spares, I like cutting them down to St. Louis style and rib tips (my wife likes the tips because they come out drier) Peel off the membrane from the St. Louis cut. Rub them down, throw them on the UDS using the 3-2-1 method. 3 hours uncovered, 2 hours foiled in beer and apple juice, 1 hour uncovered with thin sauce.
__________________
Learning the ropes of BBQ, built my first UDS and have a few butts under my belt
Tsevg9 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:47 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.