speaking of ribs

[gregtx]

I too prefer the rub method..

equal mix of sugars white and brown and course salts... and other various spices..

mainly chili powder, cumin, pepper, etc...

biggest secret is to remove that conective tissue on the back side of the ribs.. its a very thin membrane that gets stuck in your teeth at restauraunts.. . this will also allow for your rub to soak in better as well... I use spare ribs and cut off the top brisket part... so that it looks like babybacks.. and they are about 1/2 the price.. (really good when cooking for neighbors and friends ;-))

i place a drip pan with water and place the ribs on a rack above the heat and use indirect heat.. and slow cook around 225... for 3-4 hours.. so that the ribs will "almost" fall off of the bone... the drip pan will collect the drippings and also add steam.. to keep the ribs moist.. if you can add some smoke chips even better.. smoked ribs are a fav.. but of course smoking requires... about 8+ hours... so grilling is much more convenient. :-)

[sharky]

I use spare ribs and cut off the top brisket part... so that it looks like babybacks.. and they are about 1/2 the price.. (really good when cooking for neighbors and friends ;-))


Those are the St Louis Cut! I didn't know that until the other day.

The rub sounds real good! How long do you let it sit before cooking? I like to leave it 8-24 hours.

[SeanB]

I just did some ribs yesterday...after I started them I remembered seeing a thread here about ribs, but never had a chance to get on to see it. Turns out that this is almost exactly how I did mine. I rubbed mine Friday night so they sat for about 12 hours. My rub is about the same brown suger, kosher salt, some creole seasoning, some chili powder, and a little cayenne pepper.

[sharky]

sounds good!

[Harmening]

I make mine by coating them with yellow mustard. Then, I use a rub that has brown sugar, paprika, garlic powder, ground bay leaves, and quite a few other spices. I coat them with that and let them sit overnight. On my smoker, I use lump charcoal with apple wood chunks. The ribs cook at about 210 degrees standing in a rib rack for three hours. Then, I wrap them in aluminum foil and cook for an hour. After that, I cook them laying down for another hour. It's at this time that you can add sauce if you want. Believe me, though, these babies don't need sauce to taste good.