Rib Recipe??

[smokin zo]

Looking for the BEST and MOST TENDER rib recipe out there. Anyone have one?
Thanks
Zo

[MWS]

I must say that after many tries with ribs, I think I've found a sure-fire way to have tender, juicy, fall off the bone ribs. Here's what I do with babybacks or sides....This is more of a procedure than a recipe.

1. Apply your favourite rub (Smoke and Spice Wild Willy's) by coating the ribs fully.
2. Place in the preheated smoker and smoke cook for 4 hours @ 210F using hickory. (At the 3 hour mark, brush the ribs with apple juice).
3. After 4 hour is up, remove the ribs from the smoker and wrap in foil with a couple of tbls of applejuice brushed on.
4 Do the FTC thing for about 1 hour.
5 After the 1 hour of FTC, pull back the foil and brush on some BBQ sauce.
6 Re-wrap the ribs in foil and place in a 300F grill (upper rack) or oven for about 30 mins.

I've used this method a few times with very consitent and delicious results.

[smokin zo]

Thanks MWS. I'm doing a  pile next weekend for a party. I'll take your advice and give it a try.
Z

[oakridge]

Can someone please tell me what FTC means.  Sorry for the dumb question but I am new to the site.  Thanks.

[owrstrich]

oak... that ftc really feaks me out... this is why...

after removing the beast from the smoker... when imediately wrapped in foil... then imediately wrapped in a towel... then imediately placed in a cooler...

the temperature of the beast will keep rising a bit even with no other heat source than its internal breaking down of tissue...

it will then maintain and slowly lose temperature as the foil and towel are insulators and the cooler prevents its heat from escaping...

some folks call it a resting period when all the juices googillate...

i will ftc a 185 deg brisket for 6 to 10 hours and when i unftc it will still be warm and sometimes hot to the touch... all of its juice retained and ready to slice and serve...

i will ftc a 185 deg pork butt for 6 to 10 hours and when i unftc it will still be warm and sometimes hot to the touch... all of its juice retained and ready to shred and serve...

i will ftc a 145 deg porkloin for 4 to 8 hours and when i unftc it will still be warm and juicy... ready to slice and serve...

i will ftc a 130 deg rib roast for 4 to 8 hours and when i unftc it will still be hot and juicy... ready to slice and serve...

some folks dont ftc everything like me... like the prime ribb... well there is one thing i dont ftc... bachezchic rolls... cause they are wrapped in backen...

so you can smoke... then ftc... then serve... you gotts to figure in ftc time when planning grubb time... you can use ftc time as a buffer for grubb time... reduces any time commitment stress...

photo and link to bachezchic rolls...

http://susan.rminor.com/forums/forumdisplay.php?f=35



you gotta eat...

owrstrich