KB24 Posted June 12, 2012 Posted June 12, 2012 I have some slabs of ribs that have been marinating since yesterday morning and plan on cooking them this evening. I'm going to cook them at 225 in the oven for 4.5 hours and then finish them on the grill for another 20 minutes. Anyone have any better ideas? Right now they are in a combo of Sweet & Heat dry rub, garlic salt, cummin, fresh cracked pepper, yellow mustard and Worcester sauce. -Patrick
jpn Posted June 12, 2012 Posted June 12, 2012 Before I had a smoker I would cook them over direct heat with charcoal and wood chips for about 3/4 of a hour turning once. If they char a little thats good. Then I would put them in the oven at 225 Degrees covered for 2/hrs minimum. They always turned out great. Looks like your doing the opposite. Let us know how they turn out.
Puros Y Vino Posted June 12, 2012 Posted June 12, 2012 I've done mine in the oven first at low heat. Then finished them up on the grill. Tried one recipe which really turned out great. Put ribs in a cooking pan. Pour in enough Dr Pepper to completely submerge the ribs. Cover and refrigerate overnight. Cook for about 2 hours at 225F. Then baste with BBQ sauce and grill. Tangiest, "fall off the bone ribs" I've ever done. I thought it was a weird recipe but it turned out great. Apparently Pepsi/Coke also work well.
bigfunkyg Posted June 12, 2012 Posted June 12, 2012 I have some slabs of ribs that have been marinating since yesterday morning and plan on cooking them this evening. I'm going to cook them at 225 in the oven for 4.5 hours and then finish them on the grill for another 20 minutes. Anyone have any better ideas? Right now they are in a combo of Sweet & Heat dry rub, garlic salt, cummin, fresh cracked pepper, yellow mustard and Worcester sauce. -Patrick I spent a few years in my youth working at a well known North American Rib chain so I learn a lot about the craft there. You are pretty much on the right track. The only thing I would suggest is some liquid smoke. My other secret ingredient is Rum, it helps to tenderize the meat and add some sweetness in the process. Garrett
KB24 Posted June 12, 2012 Author Posted June 12, 2012 Thought about adding some Dr. Pepper to the pan that I'm going to cook the ribs in for the oven part. This will keep moister in the ribs and add 23 new flavors!
phoenix Posted June 12, 2012 Posted June 12, 2012 I've done mine in the oven first at low heat. Then finished them up on the grill. Tried one recipe which really turned out great. Put ribs in a cooking pan. Pour in enough Dr Pepper to completely submerge the ribs. Cover and refrigerate overnight. Cook for about 2 hours at 225F. Then baste with BBQ sauce and grill. Tangiest, "fall off the bone ribs" I've ever done. I thought it was a weird recipe but it turned out great. Apparently Pepsi/Coke also work well. The 'acid' in soda (i.e. Coke, Dr. Pepper) is an awesome meat tenderizer. My wife is Korean and when she does Kal-Bi, she will marinate the short ribs in coke as well as Kiwi juice (in addition to some other top secret crap to which even I am not privy) overnight. Works miracles. Could be dog meat and I wouldn't even know.
KB24 Posted June 12, 2012 Author Posted June 12, 2012 Do I marinate the ribs in the Coke and also cook them in the coke in the oven covered with foil? How long do I cook them in the oven if I have coke in the pan?
Puros Y Vino Posted June 12, 2012 Posted June 12, 2012 Do I marinate the ribs in the Coke and also cook them in the coke in the oven covered with foil? How long do I cook them in the oven if I have coke in the pan? Yes. Marinate overnight in the cooking dish, covered in Saran wrap. Then cook in the oven. I probably cooked them for about 2 - 2.5 hours @ 225F. Stick in a fork in between the ribs to test the resistance. If it goes in smoothly, they're probably ready for the grill. good luck!
Strick28 Posted June 12, 2012 Posted June 12, 2012 Have prepared them that way many a time and they will be excellent. I usually smoke them at 250 on the smoker until tender when I have time...
LGC Posted June 12, 2012 Posted June 12, 2012 Think I might try smoking on the gas grill this weekend as well. Gonna see if I can maintain 225 with a single burner, and use the hickory I have sitting around... Making foil packets for the wood chips.
brazoseagle Posted June 12, 2012 Posted June 12, 2012 I brine my ribs then apply a dry rub, and then if I want them sauced, I only apply a sauce in the last hour of cooking. I usually grill/smoke mine first, and If pressed for time will wrap in foil and finish in the oven.Regardless, of cooking vessels, I only cook mine for about an hour unwrapped and finish wrapped in foil either in the smoker/grill or in the oven. If sauced I will grill on high heat for 5-10 minutes at the end again, but if not sauced, just out of the oven or smoker, let them rest, and grub. For slow and low cooking, I usually rely more on temperature than I do cooking time. The point is to dissolve the gelatin and connective tissue to make the meat tender, this can only be accomplished once a certain temperature is reached. I use a wireless thermometer with an alarm that can be set to go off once it reaches a certain temp. I never go by times. My 2 cents.
TWalker Posted June 13, 2012 Posted June 13, 2012 Sounds good Patrick. I usually do ribs at 250-275, whatever the smoker will hold, for about 5 1/2 hours. There a thing called the 3-2-1 method too. It's 3 hours in the smoker bare, 2 hours foiled and the last hour bare and glazed. Your marinade sounds good. I like the idea of adding a little liquid smoke too, unless you're using wood in the smoker. Be sure to take some pics if you think of it. Love food porn.
tmac77 Posted June 13, 2012 Posted June 13, 2012 Just wondering if they aer baby backs or side ribs KB as it will make a difference to the heat levels and timing
bigfunkyg Posted June 13, 2012 Posted June 13, 2012 Just wondering if they aer baby backs or side ribs KB as it will make a difference to the heat levels and timing There is only one kind of Ribs. There is baby backs and then there is all the other crap IMHO.
TWalker Posted June 13, 2012 Posted June 13, 2012 There is only one kind of Ribs. There is baby backs and then there is all the other crap IMHO. Don't waste your time with baby backs, they're too small to be considered serious ribs. They're for kids. Get some St.Louis cut spares with some meat on 'em.
brazoseagle Posted June 13, 2012 Posted June 13, 2012 Don't waste your time with baby backs, they're too small to be considered serious ribs. They're for kids. Get some St.Louis cut spares with some meat on 'em. Or just go directly to the pinnacle of all Ribs and get the Man Sized Melt in your mouth Beef Rib!!!! The Best of the Best.
PigFish Posted June 13, 2012 Posted June 13, 2012 When I smoke ribs Patrick I use my Kamado. There are a lot of recipes for marinades and rubs... pick your poison. The key for me is a smoky Kamado for, 5 to 6 hours at about 180 DF. Most of the smokey taste is done in an hour so the rest is just moist heat. I would smoke/cook first and finish in the oven, if you can take the smell in the house that long! Good luck, Ray
TWalker Posted June 13, 2012 Posted June 13, 2012 Or just go directly to the pinnacle of all Ribs and get the Man Sized Melt in your mouth Beef Rib!!!! The Best of the Best. Ohhhh baby! Now you're talkin' Love me some beef ribs every so often.
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