the primitive with a sensitive bottom needs help with pork ribs

[franksolich]

http://www.democraticunderground.com/115727614

Oh my.

The primitive with a sensitive bottom, who's still looking around for a charity for the homeless operated by atheists:

Curmudgeoness (11,260 posts)    Sat Jun 29, 2013, 08:11 PM

I could use help with pork ribs.

I am an idiot....I saw the most awesome ribs in a meat market and had to buy them. These are the kind with a lot of meat on the ribs. Now, I am not sure how to cook them. I am partial to Memphis dry rub as opposed to a lot of barbecue sauce, but I think I can deal with that part. What I don't know is how to cook them. I don't have a gas grill, I have a charcoal grill, and I could finish them off on that, but I don't think I could cook them on it.
 
How should they be cooked? For how long? Would I be able to put them on the charcoal grill?
 
They look so good and I don't want to ruin them with overcooking or undercooking.
 
Thanks in advance for any suggestions.

Update: Well, I did the ribs, and they were too dried out, but were still good. I used a dry rub, cooked them in the oven for 2 hours, covered, then I transferred them to the smoker, set in a foil pan but not covered, for the second two hours. They were cooked to where they came off the bones easily but did not fall apart. They had a nice crust on them, but the crust went too far. I figure I should have had them covered in the smoker too, at least until about the last half hour. I learned from this and will do better next time.

Turbineguy (17,072 posts)    Sat Jun 29, 2013, 08:29 PM

3. I soak the ribs in apple cider overnight. Then season with salt, pepper and garlic. Then I brush on some bbq sauce and bake in the oven at 225 degrees for about 6 hours.
 
We always get guests.

Curmudgeoness (11,260 posts)   Sat Jun 29, 2013, 08:34 PM

4. Do you put sauce on from the beginning, or just in the last hour? I assume that you cover them for the full time they are cooking???? Or do you cook them uncovered near the end? Do you add any water to the pan?
 
I didn't lie, I have no clue how to do this.

Turbineguy (17,072 posts)    Sat Jun 29, 2013, 08:38 PM

6. Sauce on from the beginning.

The apple cider provides plenty of liquid. The only thing is that if you are cooking two pans to switch them every hour as the higher pan will cook faster than the lower pan. I cook them uncovered. Sometimes I baste with the pan juices, but not always.

Major Nikon (10,893 posts)    Sat Jun 29, 2013, 08:39 PM

7. Pork ribs are pretty easy to cook

I cook mine in my smoker, but you can just as easily do it in your oven.

The first thing you have to do is remove the silverskin on the back side of the ribs. This is pretty easy to do, but takes a bit of time if they are stubborn. You can find plenty of directions on how to do it on the youtubes.
 
Next you'll need to apply a rub. You can either buy a commercial rub at the market or make your own. Most recipes you'll find are going to look something like this:

http://allrecipes.com/recipe/dry-rub-for-ribs/

Just apply the rub to both sides of the ribs and as the name implies, rub it in.
 
Put your ribs on a cookie sheet, preferably on a rack if you have one that fits the sheet and bake them in the oven for about 2.5-3 hours at 225F.
 
Coat the ribs liberally with your favorite BBQ sauce and wrap them tightly in alluminum foil and braise them for another 2-2.5 hours at the same temp. At this point the rib meat should be pulling away from the bone, but still attached somewhat. If you like your ribs falling off the bone(I don't), you can cook them for another hour or two, but this makes them practically impossible to finish on the grill.

Curmudgeoness (11,260 posts)    Sat Jun 29, 2013, 08:56 PM

10. I bought a dry rub, so I hope it is a good one! So I am ready on that count. I agree with you that the meat should not fall off the bone, but should be easy to pull away. I have a small smoker, but I don't trust it to cook the ribs thoroughly. I will probably start in the oven as you suggest.

Major Nikon (10,893 posts)    Sat Jun 29, 2013, 09:12 PM

12. Just keep in mind that ovens vary in temperature so cooking times will vary

My smoker is electric and maintains a pretty constant temperature with about a 15-20F swing either direction of 225. The first time you do it you may not get exactly the results you want as far as the ribs adhering or falling off the bone, however they will still be good either way. Just take notes and adjust your cooking times accordingly next time around.

MichiganVote (19,235 posts)    Sat Jun 29, 2013, 08:39 PM

8. There are two primary things to do to cook ribs

Whether you are doing the short ribs or the meatier country style ribs, you must marinate the meat in your favorite type of flavoring and you must cook them low and slow.
 
So, do you like sweeter BBQ sauce or a flavor that is more hickory like? Do you prefer a BBQ sauce that is thicker or thinner? You may find you need to experiment. But one thing is certain, once you try one type of sauce, you'll eventually try another and another and another. Some people prefer to use a liquid sauce and other prefer a dry rub. I've used both successfully.
 
That said, the BBQ sauce I use that people continually rave about is my simplest. And that is I make a sauce/paste using olive oil and my favorite rub, I marinate the meat-sometimes for up to 48 hours in the fridge and then I cook low and slow on any grill. Charcoal is the most tasty but also the most drying-so be sure to expect to coat those babies every 20-30min. More often if its chicken.
 
Finally, when the meat is done, let it rest a few before serving. The juices retract back into the meat and it will be more tender.

Curmudgeoness (11,260 posts)    Sat Jun 29, 2013, 08:52 PM

9. Thanks. Sounds easy enough.

You just told me something that I never knew (and I am no young'un). I did not know WHY I was supposed to leave any meat rest for a while before cutting or serving. Good to know the reason that I do that, and maybe that will make me more patient in the future.

MichiganVote (19,235 posts)    Sat Jun 29, 2013, 09:01 PM

11. If you use a sweeter sauce, with a pineapple or brown sugar base, the meat needs to be higher on the grill away from the primary heat while cooking. Reason being, the sugar will burn. Once your meat is nearly done, then you can lower your grill rack for the char if that's your taste. Some people don't care for that in the same way some people like steak rare and others prefer it well done.
 
BTW, I've also cooked ribs in the slow cooker and that too is an option on a work day. But always on low and over several hours depending on how much meat you have.

Curmudgeoness (11,260 posts)    Sat Jun 29, 2013, 09:19 PM

13. I don't care for sauce, or at least not much of it. Definitely not a sweet sauce. That is why I was considering dry rub. When I order them out, I always ask for sauce on the side because everyone seems to use too much sauce. But I do love that char on them.

MichiganVote (19,235 posts)    Sat Jun 29, 2013, 10:18 PM

17. Then you will probably favor a hickory/onion based sause or rub.

Some people like to include a mild or moderate jalapena in their sauce/rub. I don't care for a lot of sauce either but I have a whole family of guys who slather it on. Whatever.

pinto (99,387 posts)    Sat Jun 29, 2013, 09:32 PM

15. I just marinade them, cook them long and slow in the oven on a baking dish wrapped tight in foil.

Remove the foil. Re-coat with marinade and finish quickly (brown) under a hot broiler. Pull and let set.

dem in texas (249 posts)       Mon Jul 1, 2013, 01:35 AM

22. This is how I cook them but with an extra step

I put the ribs in boiling water for a few minutes before putting in the oven, this will take some of the fat off them. Same for beef short ribs, which are really good slowed cooked in the oven, I baste them with chili sauce mixed with Coca-Cola, a recipe from Clara's Kitchen in South Dallas.

The empressof all (27,822 posts)   Sat Jun 29, 2013, 10:59 PM

18. Check the underside of your ribs

If there is a thin layer of "skin" pull it all off. It will make your ribs tougher
 
I use an oven method of just salt, a little brown sugar, and black pepper and lots of it. I cook on a rack in a roaster covered with aluminum foil. I throw them on the grill or turn the oven up and uncover at the end to brown them off.

Curmudgeoness (11,260 posts)    Sun Jun 30, 2013, 12:06 PM

19. Thanks.

I have a plan now, and hope it works. I have them in the oven and have them covered with foil as you suggest. I plan to put them in my smoker after about two hours in the oven and hope for the best. That "skin" was a pain in the butt. I plan to ask at my meat market if they can remove it for me next time, if there is a next time.
 
I can't see how I can totally ruin them, but I hope this works out well.

Aerows (17,166 posts)    Sun Jun 30, 2013, 01:19 PM

20. I have some lamb ribs

I've been wondering what to do with them. I got them on sale, and I love lamb. Sounds like there are some fantastic ideas in this thread.
 
As to your question, my father boils them a little before he applies sauce to make them fall apart, then he does the slow grilling approach - one that is well suited to charcoal grilling. Basically, you've cooked them then you stick them on the grill to form a crust, then you stick them in the oven to let them absorb the sauce you put on them. It's rich barbecue, for certain, but soft and it falls off of the bone.

Curmudgeoness (11,260 posts)    Sun Jun 30, 2013, 01:50 PM

21. So far, so good.

I never thought to boil them, but I cooked them at 125 for two hours in the oven. I used a dry rub instead of a sauce. They look really good so far. I have had them in the smoker now for about an hour, and they are forming a wonderful crust. They are not falling apart yet, so they will have to be in there longer. I had expected at least two hours. But they look so good!
 
I just have a little smoker, and didn't think this would work well, but it has. It is a little table top Weber, and I have to form a pan out of foil so I could make it fit on the side. But my stomach is growling already.

Aerows (17,166 posts)    Wed Jul 3, 2013, 11:18 PM

23. How did they come out, I wonder?

Just wanted to know

Curmudgeoness (11,260 posts)    Thu Jul 4, 2013, 11:05 AM

25. I did update my OP to add the results which were not stellar, but were edible. I found that the leftovers, heated up in a pan on top of the stove with a little water added were quite good. Here is the update:
 
Update: Well, I did the ribs, and they were too dried out, but were still good. I used a dry rub, cooked them in the oven for 2 hours, covered, then I transferred them to the smoker, set in a foil pan but not covered, for the second two hours. They were cooked to where they came off the bones easily but did not fall apart. They had a nice crust on them, but the crust went too far. I figure I should have had them covered in the smoker too, at least until about the last half hour. I learned from this and will do better next time.

Aerows (17,166 posts)    Thu Jul 4, 2013, 11:23 AM

27. Boiling them helps or so I've heard.

Behind the Aegis (29,305 posts)    Thu Jul 4, 2013, 12:41 AM

24. It will take longer and I have never tried this, but...

...I was watching "Restaurant Restoration" and Chef Robert Irvine cooked his ribs with a dry rub and bay leaves, then tightly wrapped it in saran wrap. He cooked it in the oven...it has to be under 250 or the saran wrap will melt (it may be 200, check online). When he took it out, the meat fell off the bone! Like I said, I have tried that technique, but you might want to search his name and see if he has a recipe for it.
 
ETA: http://www.ehow.com/how_4750344_ribs-saran-wrap-aluminum-foil.html

and from Robert Irvine: http://www.foodnetwork.com/recipes/robert-irvine/ribs-recipe/index.html

Curmudgeoness (11,260 posts)    Thu Jul 4, 2013, 11:13 AM

26. Wow, I would never think to put saran wrap in the oven.

I have used those bags specifically designed for use in the oven, but the worst thing to have happen would be to have plastic melt all over the meat.

Interesting though. I will have to think really hard before I try that. At least the temp that I would cook the ribs would not be a problem, since I was down at about 125.
 
Thanks for the links. Who knows, I might try it. My mechanic was telling me how to cook ribs----perfect, he tells me. He said to marinade 24 hours in Italian dressing, then put them in a pot and bring to a boil for just a little while, then wrap in foil and cook in the oven really low for hours. I might try that one of these days, although putting a dry rub on them after they come out of the boiling water might be a challenge. He cooks his with BBQ sauce, so it is not a problem for him.

Aerows (17,166 posts)    Thu Jul 4, 2013, 11:25 AM

28. You can use an oven bag

Those are good for at least 450°

And by that, I mean put the meat in the pan, and then the whole pan in the oven bag. That's how solar ovens work to retain heat, so stick the pan in the bag, close it tightly, and it will have air that heats the food. You probably don't want to cook it any higher than 325° anyway, and that way there won't be danger.

dark forest (92 posts)    Mon Sep 2, 2013, 08:24 PM

29. I'm going to give the secret to what in my opinion are the best ribs ever.

First the sauce. You want a tangy sauce, not a sweet one. A little ketchup, a little mustard, vinegar, a tablespoon of oil, salt, other flavorings as desired. Proportions are up to you, but the ketchup should contain enough sugar, no additional should be added.
 
Or make or buy what you like. Tastes vary.

But the secret is in the way that it is cooked. There are two ways to cook bbq, open pit and closed pit.
 
Closed pit is just hot smoking. It makes a highly edible rib, but I much prefer open pit.....

I use an offset smoker, but I totally ignore the smaller firebox. Instead, I build a fire of lump charcoal on the side away from the top vent. The other side I leave as a place to let the ribs cook away from the coals.
 
I add a lump or two of hickory to the fire to provide smoke.

To start off, I basically grill the ribs until I like the color of the outside. Maybe 10 minutes per side. Keep the lid down and the temp at about 325/350 F.
 
Then move them to the cooler side, and add more ribs to the hot side. Keep the lid down.
 
Here is the secret. Spray the ribs with water ever time you open the lid. Spray the fire. This helps to keep the temp of the fire down, but more importantly, keeps the meat moist.
 
If all has gone well, about 2 hours will see a perfect rib.

This is my approximation of the taste the open pit will give. Naturally, it is not true open pit 'que, but it has the wonderful flavor only burned animal fat can give, and a good smoky flavor that is not overpowering. In my own view smoke is like salt; a little goes a long way.
 
Any way, that's my method, and my opinion. There's others out there.

dark forest (92 posts)   Mon Sep 2, 2013, 09:52 PM

32. I should mention that you want to keep an eye on these babies. You will possibly want to switch the ribs between the hot and the cooler side of the pit. It takes time to develop judgment, but do your best, and adjust the next time to suit your taste.
 
GooD luck!
 
Also, you may want to add more hot coals about half way through. This is not low and slow. Keep the temp at the cooler side @ 325/350. KEEP THEM A LITTLE MOIST WITH THE SPRAY.

Jenoch (3,119 posts)    Tue Sep 3, 2013, 07:59 PM

37. We have an offset smoker and sometimes I have a difficult time keeping the fire going so the smoker is hot enough. Your idea building the fire just unside the main part of the grill sounds interesting and I'm going to try it sometime. I have an idea for you. Instead of spraying the ribs with water, spray them with apple cider. I have done that a few times and they ribs have a nice glossy finish to them. I never put BBQ sauce on the ribs while they are cooking.

Jenoch (3,119 posts)    Tue Sep 3, 2013, 06:41 PM

34. We have an offset smoker at our cabin, so at home I just use a Weber kettle grill to smoke meats.

To smoke pork ribs on a Weber I get the coals going with a chimney charcoal starter (far superior to lighter fluid) and put half on one side and the other half directly across. Then I put soaked wood chips on top of the coals. Our grill grate is the kind with a hinge so wood chips and charcoal can be added without lifting the entire rack. I usually do 3 racks of ribs at a time using a rib rack. The night before I use a BBQ rub on the ribs. You need to keep an eye on the smoke coming out of the top of the grill. Adjust the air inflow at the bottome of the grill and on the top of the lid. You want to keep it hot enough to keep the coals going but you don't want the temperature inside to go much over 250 degrees. I have an oven thermometer designated for the grill. I have tried adding unlit charcoal to the grill but found I have better success lighting about a half of a chimney starter with charcoal and add it when it needs a jump start, it all depends on the fire and how the coals are burning.

Curmudgeoness (11,260 posts)    Tue Sep 3, 2013, 07:02 PM

35. I have a Weber kettle grill as well but I don't have hinges on my rack, dang it! Adding coals is a pain but I have a system now. I agree with you that it is easier to start additional coals in the chimney to be added as needed instead of putting unlit ones on the lit ones. That never does work out well for me either.
 
How long do you have to cook them this way? Do you put them on raw and cook the whole time on the grill, or do you just finish them off there?

Jenoch (3,119 posts)    Tue Sep 3, 2013, 07:55 PM

36. I remember the first time I did ribs on a Weber.

I was in Arizona visiting my snowbird parents. It was SuperBowl Sunday. I did those ribs until they looked perfect, I think for about 6 hours. I didn't have a thermometer, but they looked good. When I went to take them off, I realized all I had left was a burnt shell, they were all incinerated.
 
I have since learned to use a thermometer (250 is the target) and only smoke them for about 2 to 3 hours at the most. Then I either wrap them in foil and finish cooking in the oven at 250 or I wrap them in foil and stack them on the center of the grill and keep the heat going at 250. The foil helps to make them tender. I am a believer in that you don't need to keep the meat on the smoke for the entire cooking time.
 
Sometimes I am smoking a bunch of ribs with the intent to put some of them in the freezer. If that's the case I skip the foil wrap and let the ribs cool, then cut the rack in half, wrap in plastic and put them into a ziplock bag for the freezer.
 
I have smoked pork shoulders the same way, or if making for the freezer, I'll take the smoked pork shoulder and cut it so it will fit into an oblong 6 quart slow cooker and get the meat fork tender that way. I have a brother who keeps the pork should in the smoker the entire time. What he is missing out on are the juices that accumulate in the pot. His pork juices end up in the bottom of the smoker.

Curmudgeoness (11,260 posts)    Tue Sep 3, 2013, 08:23 PM

38. LOL, what you describe about your first experience is what happened to me the first time I tried ribs. When I posted this, it was only the second time in my long life that I decided to try again. You see how scarred I was by my first experience? All I knew this time was that I did not want a repeat of that.
 
Thanks for the help. Since my second try was not incredibly good, but not as bad as a burned out crust on a bone, I am going to keep trying to perfect it. I did learn more from this last try. And got lots of help here.

[I_B_Perky]

Curmudgeoness (11,260 posts)    Sat Jun 29, 2013, 08:11 PM

I could use help with pork ribs.

I am an idiot.

Yes, you are an idiot.  How in Hades can you screw up ribs?   

It ain't daggone rocket science! Ya all the smartest, bestest folks on the innerwebs and I am just a dumbass uneducamacated fox news listener and I can cook ribs!!! 

[NHSparky]

400 cable channels, entire networks devoted to food and cooking, and let's not even get into teh Google.

And STILL you can't figure it out, DUmmies?  Okay, I'll help:

225 degrees in the smoker (or oven if you don't have one) for 4-5 hours, then finish on grill with sauce for 15-20 minutes.  Let rest for 15 minutes.  Slice. Serve.

Jesus, breathing must be hard for you people.

[Karin]

What a long-ass thread!  I couldn't read all that.  I wish I a smoker.  Maybe I'll ask for one for Christmas or something. 

[GOBUCKS]

This endless smoker bullshit at the DUmp is really, really boring.

I much prefer the YouTube videos of DUmmies using their turkey deep fryers.

[Dori]

and from Robert Irvine: http://www.foodnetwork.co...ne/ribs-recipe/index.html

That got some great reviews.  I might try it. 

[DefiantSix]

Curmudgeoness (11,260 posts)    Sat Jun 29, 2013, 08:11 PM

I could use help with pork ribs.

I am an idiot.

Yes, you are an idiot.  How in Hades can you screw up ribs?   

It ain't daggone rocket science! Ya all the smartest, bestest folks on the innerwebs and I am just a dumbass uneducamacated fox news listener and I can cook ribs!!! 

Is it still a blind squirrel/nut moment when the DUmbass is too stupid to recognize it as such?

[hillneck]

Curmudgeoness (11,260 posts)    Sat Jun 29, 2013, 08:11 PM

I am an idiot....

Finally after all this time, a DUmmie that is telling the truth.   

[JohnnyReb]

DUmmie....fishing for an invitation to dinner.

[vesta111]

DUmmie....fishing for an invitation to dinner.

HMMMMMMM, takes me a couple days to make ribs.

Got this recipe from a hog farmer in NC.

Get a big pot with a strainer like for Spaghetti.

Put in one cup of water, 1 Tbs of liquid smoke,  1 Tbs of crushed red peppers, 1 Tbs of sugar, 1 Tbs of salt.    Bring to a boil, place the ribs in the strainer, steam for 30 minutes.

Remove ribs, and chill.   Place in a zip lock bag and add the BBQ sauce , best if one has a food saver to vacuum out the air  forces the sauce into the meat.   

Place in the freezer for at least 24 hours.   Actually if ribs go on sale, these will keep in the food saver bags for 6 months or more.

To cook, darn any way you can think of, ribs are cooked and seasoned, can defrost and cook over a camp fire, in the oven broiler or grill.

No worry the pork is nor well cooked, and for those that fear a lot of fat, most was taken out in the steaming process but enough left to make sure the meat is not dry.

To tell you the truth, when we are invited to a cook out, first thing I am asked is I am bring ribs. 

Odd how this works , if we show up with a huge salad and no ribs, we seem to keep getting the evil eyes from the Hosts and seldom welcomed back again.     Small cook outs we bring my ribs to now , perhaps 10 folk and even if we have nothing to bring but a couple dozen donuts are all ways welcome.---------We save the bones for Henry Jones as he don't eat no meat.------