| SkullandBonesSkateboards.com Forum Index » SKARFING MATERIAL » Gleaming The Que... |
|
Page 1 of 3 Goto page 1, 2, 3 Next |
|
| Author |
Message |
| rightfootforward |
 Posted: Sun May 09, 2010 6:05 am |
 |
|
ORDER OF THE SKULL
Joined: 03 May 2006
Posts: 7643
|
I have been finding myself eating more and more ribs lately cause they are fairly cheap here and I love them.
I have seen some really good looking ribs on your grills and in your smokers and was wanting to know how you make them.
I really do not have a good rib rub or sauce that I use as a standard so I am open to suggestions from all aspects of the Que. |
|
|
| Back to top |
 
|
|
|
| MMS |
| Posted: Sun May 09, 2010 7:57 am |
|
|
ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
|
| Don't do what Slob did... |
_________________
I'm kinda over it... |
|
| Back to top |
 
|
| rightfootforward |
| Posted: Sun May 09, 2010 8:38 am |
|
|
ORDER OF THE SKULL
Joined: 03 May 2006
Posts: 7643
|
And what would that be?
I guess I missed that one..
gotta link? |
|
|
| Back to top |
|
|
|
| MMS |
| Posted: Sun May 09, 2010 10:25 am |
|
|
ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
|
It all happened in PM land...
Ribs, I usually do Spare Ribs (pork), are not difficult. You don't want to do them over direct heat, fire on one side...ribs on the other. A cooker with an offset firebox works best, but a kettle will work just fine.
I do a dry rub of black pepper, kosher salt, gran. garlic, paprika, powdered chipotle, & onion powder. I like dry ribs as opposed to those slathered in sauces. A baste of beer, olive/vegetable oil, and a couple of tablespoons of your rub is ok to brush on while cooking, it won't caramelize like a sauce will.
If you have the patience peel all the silver skin off. (thin membrane stuff)
Rub down the meat. Let sit 2-24 hrs.
Prepare your cooker. I like to cook between 225-250. Roughly 2 hours per side. Wrap em in heavy duty foil after and let em sit, I usually do this in the oven at 160 or so. The meat will fall off the bone.
Have fun. |
_________________
I'm kinda over it... |
|
| Back to top |
|
| MMS |
| Posted: Sun May 09, 2010 10:29 am |
|
|
ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
|
This is the base rub that I started with. Mine is a little different in some, to me, key areas. I could tell you, but I'd have to kill you.
Wild Willy's Wonderful Rub
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Mix it all together in a bowl. I like to use a small wire whisk to make sure everything gets mixed very well.
Store in an airtight container. |
_________________
I'm kinda over it... |
|
| Back to top |
|
| rightfootforward |
| Posted: Sun May 09, 2010 11:13 am |
|
|
ORDER OF THE SKULL
Joined: 03 May 2006
Posts: 7643
|
Grumpy Ol' Bastard wrote: It all happened in PM land...
Ribs, I usually do Spare Ribs (pork), are not difficult. You don't want to do them over direct heat, fire on one side...ribs on the other. A cooker with an offset firebox works best, but a kettle will work just fine.
I do a dry rub of black pepper, kosher salt, gran. garlic, paprika, powdered chipotle, & onion powder. I like dry ribs as opposed to those slathered in sauces. A baste of beer, olive/vegetable oil, and a couple of tablespoons of your rub is ok to brush on while cooking, it won't caramelize like a sauce will.
If you have the patience peel all the silver skin off. (thin membrane stuff)
Rub down the meat. Let sit 2-24 hrs.
Prepare your cooker. I like to cook between 225-250. Roughly 2 hours per side. Wrap em in heavy duty foil after and let em sit, I usually do this in the oven at 160 or so. The meat will fall off the bone.
Have fun.
This all sounds good.... I usually cook them on a grill so I will work on keeping my heat on one side.
I will tweak that rub with a little ground jalapeno, sweet chili and habenero ground chili flakes I made this winter and give it a go this weekend.
Thanks for the ideas. |
|
|
| Back to top |
|
|
|
| backsidedisaster |
| Posted: Sun May 09, 2010 2:01 pm |
|
|
|
Joined: 09 Sep 2006
Posts: 685
Location: Alameda, CA
|
I use this as a basic rub for pretty much anything.
1/4 cup coarse salt
1/4 cup dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds |
|
|
| Back to top |
|
| Buckethead |
| Posted: Sun May 09, 2010 10:32 pm |
|
|
ORDER OF THE SKULL
Joined: 25 Oct 2001
Posts: 5068
Location: Canada
|
Grumpy Ol' Bastard wrote: Don't do what Slob did...  Yes don't. |
|
|
| Back to top |
  
|
| rightfootforward |
| Posted: Mon May 10, 2010 12:56 pm |
|
|
ORDER OF THE SKULL
Joined: 03 May 2006
Posts: 7643
|
slob, you feel like telling us what you did to some poor ribs that never did anything to you?
come on slob, you'll feel better once you get it off your chest..
do it |
|
|
| Back to top |
|
|
|
| rubi-soho |
| Posted: Mon May 10, 2010 10:13 pm |
|
|
|
Joined: 25 Feb 2010
Posts: 1070
Location: Scottsdale Man-Whore
|
| grill..... non no no!!!!! slow and low..... smoker.... and a real one.... get you some hickory and mesquite.... on an external fire box... with a water tank under the rib rack... rack must be on a motor... then use bad byrons rib rub... inject with honey and some vinegar... smoke for atleast 14hours... you will know when you do a quickie pull on the bone if it lets loose its done... experience and you wont need the test. this is a serious ordeal in the south. many variations.... but a good rub, then a few, not much injections to keep em moist... then off to the smoker.... keep a mopping stick in hand..,.. with more of the honey and a little of yer desired sauce.... mop then let sit in... it carmelizes... then a little more in a few (6) hours... to soften up the crust. you wanna a bark on yer ribs... keeps in the juice, and makes em southern.... not ribs.,.. but RIBS... ther is a diffrence.... its a perfected art. took me several years to get a good set. but its 'slap yo mamma good " |
_________________
"Fleshy-headed mutant. Are you friendly?" |
|
| Back to top |
|
|
