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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-08-2010, 08:47 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 05-01-10
Location: New Albany, IN
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?What's your single best tip for making baby back ribs???
I want to make perfect ribs this week. If you could only offer one tip what would it be?
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06-08-2010, 08:48 PM
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#2 |
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is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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overcook them
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06-08-2010, 08:49 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Build a UDS!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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06-08-2010, 08:51 PM
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#4 |
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is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Use the 2-2-1 method and USE FOIL
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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06-08-2010, 08:55 PM
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#5 |
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somebody shut me the fark up.
  
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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The best tip?
Thats easy. Read the Roadmap section to this forum. Plenty of topics to help you out. Check out the Pork Ribs post, the Clarification of 3-2-1 post, fire control, various woods, etc. Plenty of info right here in the Roadmap: http://www.bbq-brethren.com/forum/showthread.php?t=7818 Enjoy your reading, it will be well worth it! .
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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06-08-2010, 09:08 PM
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#6 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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What Willkat said, ignore those other guys. The Roadmap will guide you to all the posts that will answer your questions.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-08-2010, 09:10 PM
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#7 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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They are done when they are done.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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06-08-2010, 09:13 PM
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#8 | |
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Full Fledged Farker
Join Date: 10-31-09
Location: Greencastle, PA
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Quote:
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06-08-2010, 09:21 PM
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#9 |
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is One Chatty Farker
Join Date: 09-10-08
Location: Ellis Co. KS
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What everyone else has said....
And...make spares next time (more meat...less $$$) Oh...and what time should I be over? 
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~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne |
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06-08-2010, 09:24 PM
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#10 |
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Full Fledged Farker
Join Date: 06-16-09
Location: no where
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I agree, Baby backs are overrated. Go for the spareribs.
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06-08-2010, 09:24 PM
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#11 | |
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Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Quote:
Couldn't agree more, I am now truly a spare ribs convert. Chili's can fark themselves for all that MK Ultra type malarkey they tried shoving into my brain.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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06-08-2010, 09:54 PM
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#12 |
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somebody shut me the fark up.
  
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Boil, then foil!
In all seriousness, in my opinion, smoke them till they pass the bend test - this means they are done, and close to falling off the bone, but the meat still has a little give. There's nothing worse than ribs that are either underdone or overdone, and most here will agree that if the meat is literally falling off the bone, they are overdone. That, plus steady smoker temps, a good dry rub that you like will go a long way to achieving your goal.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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06-08-2010, 10:04 PM
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#13 |
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is one Smokin' Farker
Join Date: 03-29-09
Location: YK, Northwest Territories
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I Eat Burgers for Breakfast |
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06-08-2010, 10:38 PM
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#14 |
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Full Fledged Farker
Join Date: 05-13-10
Location: O'Fallon, MO
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Boil them, slather with 1/2 inch of mustard, then grill for 40 minutes.
Signed, Kevin Roberts
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Big AL SLBS CBJ Compete on (2) 18" WSM Code 3 Spices BBQ Team |
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06-08-2010, 10:41 PM
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#15 |
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Full Fledged Farker
Join Date: 09-30-09
Location: West Chicago, IL
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The Willkat speaks the truth. If only one tip would crown our ribs, we'd be frequenting woodworking or engine building forums for fun. :)
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James. I use a Char-Griller: the gateway smoker. |
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