Killer rib recipe?

HarryCaray · Feb 13, 2012

Looking for a new take on baby backs. I got a couple racks to make on the grill tomorrow night for Valentine's day and I'd like to do something different.

I have always followed my dad's method, which is this:
No seasoning (initially)
Boil for 15 minutes in unseasoned water
Put on hot grill, season with salt pepper and garlic while on the grill
Char each side over high heat
Move to indirect heat, sauce, cook for about 15-20 more minutes

It's easy and overall they're really good, but I think the par-boiling is probably a food guru no-no. Also I know you can brine, or do overnight rubs, etc., and get a lot fancier with it.

I know I can google this and come back with thousands of recipes and methods, but looking for a "seasoned" Rx vet to hook me up with a new way (pun intended). I figure if I'm going to do anything that takes like 24 hours I better get started on it ASAP.

Sooooooo...help a brotha out! :think2:

CujoLatte · Feb 13, 2012

If you have time.... no BBQ just plain.... put them in an oven at 225 degrees for about 5 hours... BBQ up and place on grill for 2-3 min each side...Fall off the bone good.....

CujoLatte · Feb 13, 2012

Boiling first, boils the flavor right out of em

HarryCaray · Feb 13, 2012

CujoLatte said:
If you have time.... no BBQ just plain.... put them in an oven at 225 degrees for about 5 hours... BBQ up and place on grill for 2-3 min each side...Fall off the bone good.....

I won't have time, I get home from work at like 4:30...don't think she'll want to eat at 10. Thanks though, I'll keep it in mind.

Do you season them before baking? Do you cover them in foil in the oven?

CujoLatte · Feb 13, 2012

No seasoning before the grill and do not cover them......

CujoLatte · Feb 13, 2012

You will be shocked at how good they are...........

HarryCaray · Feb 13, 2012

CujoLatte said:
Boiling first, boils the flavor right out of em

Yeah that's why I'm resigning myself to the fact that I need a new recipe. I just know exactly how to do this one and they turn out good very consistently...but not great. It's hard to stray away from your old methods/recipes, especially when they turn out pretty damn good every time and I don't wanna fuck up $30 worth of ribs.

Plus this way is really fast...less than an hour start to finish.

HarryCaray · Feb 13, 2012

CujoLatte said:
No seasoning before the grill and do not cover them......

So you season AND sauce them on the way to the grill, or just sauce prior to putting on?

CujoLatte · Feb 13, 2012

My family owns 2 restaurants and we do the slow cooking method. People love em!

CujoLatte · Feb 13, 2012

Just sauce em with BBQ right before the grill. We also do a western style rib were we use Montreal Seasoning instead of BBQ. We coat em with butter after the oven then Montreal Seasoning, then grill for a min or 2 each side....

HarryCaray · Feb 13, 2012

I may give this a go...I could probably have my next door neighbor come by and throw them in the oven for me at lunchtime.

HarryCaray · Feb 13, 2012

At my last house (we lived in the HOOD) I had a black next door neighbor that made some KILLER ribs. His secret (and he swore that if I told any other white people he would kill me, lol) was to soak them in mountain dew for a couple hours prior to grilling. The ribs pick up the citrus and the sugar gets nice and crystallized/caramellized on the grill. I never had the balls to try it but I told my brother and he did it and said they were killer.

boatboatboat · Feb 13, 2012

Buy a bag of hickory wood chips at wally world. Split chunks intopices about the size of half of a deck of cards. Soak wood chinks over night in water. Night before you are going to cook ribs put a dry rub onto them. Dry rub can be 10% spice mixture of your choice and 90% brown sugar. Wrap ribs in plastic wrap, and put in fridge over night.

next day about 6 hours before you want to eat put ribs on grill, with heat turned on high. leave on high for 5 mins or so to get grill hot. Turn gas off.

Get small metal pan, and put in 6-8 hunks of charcoal that is burning, put 5-6 hunks of water soaked wood on top of charcoal. Put pan in grill with ribs.

Cover grill with wet towell (this will keep smoke in, and stop it from leaking from holes in grill.

Add charcoal and more wood hunks as needed, and to keep smoke rolling. Every once in a while tunr gas on and fire up grill to create a little heat.

Do this for 2 hours. This won't cooki ribs but will give them smoke flavor.

Take ribs off grill, wrap in foil and put in 275 oven for 3-4 hours.

Finish on grill at high heat, basting with sauce. This high heat will cause saice to caramlize. You will be turning ribs every 2-3 mins, and coating on sauce to build up layers of browned (burnt) sauce.

The key is a good grill.

Eye can get you into a nice 3 burner (used) for a real good price.

HarryCaray · Feb 13, 2012

boatboatboat said:
put ribs on grill, with heat turned on high. leave on high for 5 mins or so to get grill hot. Turn gas off.

I don't have a gas grill...I have 2 charcoal Webers...

CujoLatte · Feb 13, 2012

Let us know how it turns out Harry!

HarryCaray · Feb 13, 2012

Plus then you reference burning charcoal...do you have like a hybrid grill or am I missing something?

HarryCaray · Feb 13, 2012

CujoLatte said:
Let us know how it turns out Harry!

Will do thanks for the tips.

Defying · Feb 13, 2012

HarryCaray said:
At my last house (we lived in the HOOD) I had a black next door neighbor that made some KILLER ribs. His secret (and he swore that if I told any other white people he would kill me, lol) was to soak them in mountain dew for a couple hours prior to grilling. The ribs pick up the citrus and the sugar gets nice and crystallized/caramellized on the grill. I never had the balls to try it but I told my brother and he did it and said they were killer.

you already know they are great... do this!

loomis41973 · Feb 13, 2012

Soaking them in Ginger ale over-night is the way to go.

Grill them piggies.

Add sauce at the end and burn it on.

boatboatboat · Feb 13, 2012

HarryCaray said:
Plus then you reference burning charcoal...do you have like a hybrid grill or am I missing something?

No you aren't missing anything. I am just turning the gas grill into a smoker by buring some wet wood hunks on a bed of charcoal in a metal pan. Ribs are then put in a overn to wet cook (wrapped in foil) and finsished on the grill.

For parties where you don't have all day, you can pre smoke them and cook in over, store in the fridge, and finsish on the grill the day of your party while guest are there. Finsishi8ng on grill takes about 20 mins or so at HIGH heat to get the sauce carmalized on.