So ive got 2 racks of organic pork ribs in rub tonight, did one in Jans and one in wild willys rub.. roughly how long should something like this take from start to finish?
Are they baby backs or spares? I cook them at 225* for 3 hours, then foil with mustard, some apple juice, and cook for another 2 hours. Remove from foil, add sauce, and cook unfoiled for another 1 to 2 hours.
You can look in the "pork" section of the recipe site.
https://web.archive.org/web/20141231073502/http://www.susanminor.org/forums/
These ones are spare ribs, when we usually have ribs we do the forbidden "boiled method" and bbq.
I know that sounds painful but we found that way good over the years.
Anyhow I was looking at those recipes last night and they both look good.. competition ribs and how to do ribs in a bradley.
Im sure however I attack this they will turn out better than boiled lol
"If you boil ribs the terrorists win."
Learn more about ribs (and other BBQ topics) at amazingribs.com (http://amazingribs.com).
Quote from: Ka Honu on April 14, 2017, 09:13:33 AM
"If you boil ribs the terrorists win."
Learn more about ribs (and other BBQ topics) at amazingribs.com (http://amazingribs.com).
Haha good one!
They are in the bradley as we speek, just finished 3 hours at 220F and now wrapped in foil with a splash of apple juice. Plan now is to leave it like that for an hour or so then apply my fav bbq rib sauce ( bulls eye sweet and sticky) and back in for another hour.
Someone, and it may have been on this forum, had this to say about boiling ribs:
"You take a ham bone (or turkey bones, etc) and boil it in water to make soup. You are boiling it to get the ham flavor from the bone into the water. So why on earth does anyone think that boiling the rib will do anything but transfer the flavor or the rib from the bone to the water."
(http://i1070.photobucket.com/albums/u495/johnnyandsheri/20170414_184059_zpsvxnjhg1a.jpg) (http://s1070.photobucket.com/user/johnnyandsheri/media/20170414_184059_zpsvxnjhg1a.jpg.html)
Super happy with the results! well worth the work involved :)
Those look perfect there Johnny. Good job.
Thanks Watchdog56, appreciate the compliment!
Did my first batch of ribs in my smoker today, but for timing issues they were the best ribs I have ever had.
very nice
Quote from: GusRobin on April 13, 2017, 06:04:34 PM
Are they baby backs or spares? I cook them at 225* for 3 hours, then foil with mustard, some apple juice, and cook for another 2 hours. Remove from foil, add sauce, and cook unfoiled for another 1 to 2 hours.
You can look in the "pork" section of the recipe site.
https://web.archive.org/web/20141231073502/http://www.susanminor.org/forums/
Yup. I was thought this years ago when I first got my Bradley by this old timer at the county fair that I just happened to be talking to while in line for some Ribs. Lol He called the 3.2.1 method and I've never forgot it. The only thing I do different is take the silver skin off before I rub.
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Ribs look great
Nice looking ribs. Now wife wants me to do some on the pellet pooper.
Thanks wildcat,
Nothing like smokie, fall of the bone sweet and sticky ribs!
Looks like good eats to me!!!!
Quote from: Ka Honu on April 14, 2017, 09:13:33 AM
"If you boil ribs the terrorists win."
Learn more about ribs (and other BBQ topics) at amazingribs.com (http://amazingribs.com).
Lol!
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Quote from: First State Smoker on June 25, 2017, 08:05:10 AM
Quote from: Ka Honu on April 14, 2017, 09:13:33 AM
"If you boil ribs the terrorists win."
Learn more about ribs (and other BBQ topics) at amazingribs.com (http://amazingribs.com).
Lol!
Sent from my iPhone using Tapatalk
Good quote. I agree! amazingribs.com is another great resource for this obsession we call a hobby.
I agree, that boiling ribs does nothing but spoil them
If I don't have time to smoke my spareribs, this is the recipe I follow:
-Remove the membrane from the back of the ribs
-apply lots of your favourite dry rub
-cut the strip of ribs into serving size pieces
-take a large piece of heavy duty foil and create a bed of sliced onions on it
-put your rib pieces back side down on the onions
-put another layer of sliced onions on top of the ribs
-seal the foil tightly
-put on a baking sheet or pizza pan
-bake in a 350 degree oven for 90 minutes
-while they are baking, prepare or pour your favourite BBQ sauce into a sauce pan
-remove ribs from the foil, onto a platter ready to take to the bbq
-USING A SLOTTED SPOON REMOVE ALL THE ONIONS FROM LIQUID AND ADD TO YOUR BBQ SAUCE. USE AN IMMERSION BLENDER TO PUREE THE ONIONS INTO THE SAUCE. REMOVE THE FAT FROM THE LIQUID AND ADD SOME OR ALL OF THE LIQUID TO YOUR BBQ SAUCE. HEAT TO BOILING ( I CAPITALIZED THIS TO STRESS THIS STEP GIVES YOU ALL YOUR FLAVOUR)
-place ribs on a heated bbq and baste with your sauce, turning frequently. Use a much or as little sauce to your preference.
My wife often serves the ribs with rice and we use the excess sauce over the rice.
They will be very moist, tender and tasty! They do not dry out the way they do if you boil them.
SDC