My take on Fast Food Ribs...

bigabyte · 05-26-2010, 01:54 PM

I have really been longing to make a visit to Burger King to savor some of their new BBQ Pork Ribs, but I have been so busy I have not been able to take the time to get fast food.

I find myself wondering how they make their ribs.

I mean, when I make ribs, it takes several hours, yet Burger King is fast food, meaning they will get your food to you in a minute or two. Their motto is "Have it your way", so if I want I should be able to custom order my ribs, like say "Hold the mustard slather and sauce" or something like that.

So the King must be making their ribs in minutes, not hours. My first thought was naturally that these must not be "real ribs" and are probably something like a McRib from McDonalds. However, I have read the news stories and seen the pictures. These are real pork ribs with bones in them!

This is when I realized that those ribs are going to suck, like really suck, bad. You can't cook a real pork rib that fast. You can reheat one, but please, let's not go there.

So I began wondering if I was the Burger King, what kind of fast food ribs would I make at my restaurant? This is the result of that wondering.

Since I am making my ribs from scratch, and not making "real pork ribs", I have a lot of creative leeway.

First I arranged the "bones" like so...

Then I applied the pork "rib meat". This is a blend of spicy and mild.

I decided I would give these ribs a mustard slather, everyone knows pork ribs use a mustard slather, right?

I gave it some Ployboy's Bovine Bold rub because it seemed fitting with this being about Burger King and all, and the use of Bovine Bold will make customers wonder if they are eating pork ribs or beef ribs, which is always a good idea.

Since Burger King flame-broils their food, I figured I would replicate this by grilling offset on my kettle. I put the ribs on meat side up. I could have put it meat side down, but figured the meat might stick to the bones better if cooked this way.

Here they are a few minutes in...

And a few minutes later (notice the pig honey).

At this point I decided to flip them. I lost some rub and slater during the flipping on the meat side due to my flipping technique, so i may have to sauce them up real good to fix the appearance. Anyway, here's the bone side...

A few minuntes later and they were 165 (they were coming up to temp when I snapped this). I figure if chicken ribs are done at 165, then these should be ready to go.

So here they are right off the grill (notice the pullback)...

And here they are sliced...

I arranged this so you can see the interior meat. Also, I did not cut clean between the bones on one rib and wound up slicing through the bone, as you can see right there. On the right is a piece I sampled. The meat comes off the bone clean, but does not fall off the bone.

I ate a couple ribs and was stuffed! After I thought about it I figured out why...each rib is just about 1/2 pound of meat!

I think the bones could be improved. They were the least tasty part of the ribs. The meat was great however, so as long as you don't eat the bones I think you will be very pleased with these ribs. And they were done in just minutes!

Thanks for checking out my ribs.

BRBBQ · 05-26-2010, 01:58 PM

That is cool and makes me want to to some thing similar

landarc · 05-26-2010, 02:02 PM

Wow! Just farking wow! The level of your posts rivals Gore in creativity and thought. I am impressed with the pull back and clean bone though. In a comp, I think I would have given you a 7, it lacked shine, perhaps a glaze would have helped.

Smokey Al Gold · 05-26-2010, 02:03 PM

I don't even know what to say. That is the best post I've ever seen!

Ribbin' Randy · 05-26-2010, 02:06 PM

Outstanding!

FattyMac · 05-26-2010, 02:18 PM

WOW!!!

Could this be the next ABT, or dare I say it, MOINK ball?

GeauxBigRed · 05-26-2010, 02:22 PM

Brilliant!

southernsmoker · 05-26-2010, 02:32 PM

Patent pending??

Haltech · 05-26-2010, 02:36 PM

Wow, this thread is full of WIN! So umm, how did they taste? Fall off the bone or was there some pull to them?

I give them a 7 due to the color and lack of good smoke ring.

augie · 05-26-2010, 02:36 PM

You forgot to drown them in sauce...

daedalus · 05-26-2010, 02:39 PM

Simply amazing!
I wonder how those would fare in a sausage, or anything-but category in a competition?

EatonHoggBBQ · 05-26-2010, 02:40 PM

I love it.

No doubt way better than the ribs at BK.

Johnny_Crunch · 05-26-2010, 02:42 PM

Classic! Great post.

Leopardstripes · 05-26-2010, 02:52 PM

Total win! I'm with FattyMac- this could easily be the next Big Thing! And I'm bettin' my boys would be deeeelighted with them thar ribs...mebbe Italian sweet links w/ spicy ground...?

deguerre · 05-26-2010, 03:03 PM

Easily rivaling your All American Burger Rant. Nicely done.

Sauce would have definitely helped in your presentation, but I give no score because I am not a sanctioned judge.

05-26-2010, 01:54 PM	#1
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	My take on Fast Food Ribs... I have really been longing to make a visit to Burger King to savor some of their new BBQ Pork Ribs, but I have been so busy I have not been able to take the time to get fast food. I find myself wondering how they make their ribs. I mean, when I make ribs, it takes several hours, yet Burger King is fast food, meaning they will get your food to you in a minute or two. Their motto is "Have it your way", so if I want I should be able to custom order my ribs, like say "Hold the mustard slather and sauce" or something like that. So the King must be making their ribs in minutes, not hours. My first thought was naturally that these must not be "real ribs" and are probably something like a McRib from McDonalds. However, I have read the news stories and seen the pictures. These are real pork ribs with bones in them! This is when I realized that those ribs are going to suck, like really suck, bad. You can't cook a real pork rib that fast. You can reheat one, but please, let's not go there. So I began wondering if I was the Burger King, what kind of fast food ribs would I make at my restaurant? This is the result of that wondering. Since I am making my ribs from scratch, and not making "real pork ribs", I have a lot of creative leeway. First I arranged the "bones" like so... Then I applied the pork "rib meat". This is a blend of spicy and mild. I decided I would give these ribs a mustard slather, everyone knows pork ribs use a mustard slather, right? I gave it some Ployboy's Bovine Bold rub because it seemed fitting with this being about Burger King and all, and the use of Bovine Bold will make customers wonder if they are eating pork ribs or beef ribs, which is always a good idea. Since Burger King flame-broils their food, I figured I would replicate this by grilling offset on my kettle. I put the ribs on meat side up. I could have put it meat side down, but figured the meat might stick to the bones better if cooked this way. Here they are a few minutes in... And a few minutes later (notice the pig honey). At this point I decided to flip them. I lost some rub and slater during the flipping on the meat side due to my flipping technique, so i may have to sauce them up real good to fix the appearance. Anyway, here's the bone side... A few minuntes later and they were 165 (they were coming up to temp when I snapped this). I figure if chicken ribs are done at 165, then these should be ready to go. So here they are right off the grill (notice the pullback)... And here they are sliced... I arranged this so you can see the interior meat. Also, I did not cut clean between the bones on one rib and wound up slicing through the bone, as you can see right there. On the right is a piece I sampled. The meat comes off the bone clean, but does not fall off the bone. I ate a couple ribs and was stuffed! After I thought about it I figured out why...each rib is just about 1/2 pound of meat! I think the bones could be improved. They were the least tasty part of the ribs. The meat was great however, so as long as you don't eat the bones I think you will be very pleased with these ribs. And they were done in just minutes! Thanks for checking out my ribs. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

05-26-2010, 02:02 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Wow! Just farking wow! The level of your posts rivals Gore in creativity and thought. I am impressed with the pull back and clean bone though. In a comp, I think I would have given you a 7, it lacked shine, perhaps a glaze would have helped. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-26-2010, 02:03 PM	#4
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	I don't even know what to say. That is the best post I've ever seen! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

05-26-2010, 02:06 PM	#5
Ribbin' Randy Full Fledged Farker Join Date: 07-06-09 Location: Carmel, Indiana Downloads: 0 Uploads: 0	Outstanding! __________________ WSM, El Cheapo Brinkman, Weber One Touch Gold, Trash Can Turkey Oven

05-26-2010, 02:22 PM	#7
GeauxBigRed On the road to being a farker Join Date: 09-29-08 Location: Audubon, IA Downloads: 0 Uploads: 0	Brilliant! __________________ 22" WSM, 22.5" Weber Kettle

05-26-2010, 01:58 PM	#2
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	That is cool and makes me want to to some thing similar

05-26-2010, 02:18 PM	#6
FattyMac Full Fledged Farker Join Date: 05-06-10 Location: Niagara Region, Canada Downloads: 0 Uploads: 0	WOW!!! Could this be the next ABT, or dare I say it, MOINK ball?

05-26-2010, 02:32 PM	#8
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Downloads: 0 Uploads: 0	Patent pending?? __________________ Southern Smoker-Northern Division! Lang 84D Longneck Goin brick n mortar :crazy:

05-26-2010, 02:36 PM	#9
Haltech Full Fledged Farker Join Date: 01-31-10 Location: San Diego CA Downloads: 0 Uploads: 0	Wow, this thread is full of WIN! So umm, how did they taste? Fall off the bone or was there some pull to them? I give them a 7 due to the color and lack of good smoke ring. __________________ [B][COLOR=Red]FEC-100[/COLOR][/B] - [B]NIGEL[/B] [B][COLOR=Blue][COLOR=DeepSkyBlue]2 [/COLOR]- ProQ Excel 20 [/COLOR][/B] [COLOR=Purple]Offset Smoker "[B]The Beater[/B]"[/COLOR] [COLOR=Lime]GREEN[/COLOR] [COLOR=SeaGreen][B]Top Gear Formula Model[/B][/COLOR] Therm0Pen [SIZE="2"][COLOR="Magenta"]Rubs Of Choice - [COLOR="Black"][B]Jacked UP BBQ & Plowboys Yardbird[/B][/COLOR][/COLOR][/SIZE]

05-26-2010, 02:36 PM	#10
augie is one Smokin' Farker Join Date: 10-30-07 Location: Melbourne, FL Downloads: 0 Uploads: 0	You forgot to drown them in sauce... __________________ Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X)

05-26-2010, 02:39 PM	#11
daedalus Full Fledged Farker Join Date: 08-31-08 Location: Kansas City, MO Downloads: 0 Uploads: 0	Simply amazing! I wonder how those would fare in a sausage, or anything-but category in a competition? __________________ "Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver

05-26-2010, 02:40 PM	#12
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: Allen Park, Michigan Downloads: 0 Uploads: 0	I love it. No doubt way better than the ribs at BK. __________________ John, KCBS/MCBJ

05-26-2010, 02:42 PM	#13
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Classic! Great post. __________________ J Crunch

05-26-2010, 02:52 PM	#14
Leopardstripes Knows what a fatty is. Join Date: 05-21-10 Location: Boise, Idaho Downloads: 0 Uploads: 0	Total win! I'm with FattyMac- this could easily be the next Big Thing! And I'm bettin' my boys would be deeeelighted with them thar ribs...mebbe Italian sweet links w/ spicy ground...?

05-26-2010, 03:03 PM	#15
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Easily rivaling your All American Burger Rant. Nicely done. Sauce would have definitely helped in your presentation, but I give no score because I am not a sanctioned judge. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

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