Ribs this weekend 2nd Smoke

[nascarbbq]

Ok did the fatty I would like to do some ribs I have looked at alot of recipes not sure with one to use. Any Help Please

[Mr Walleye]

Nascar

Everybody's idea of "tender" ribs is different but here is what I like to do. I like mine pretty tender. Once you've done a few you will get an idea of how you prefer them. If you don't have a rub in mind a nice all round rub is Jan's Rub, here's a link... http://www.susanminor.org/forums/showthread.php?p=718#post718

I usually cut each rack of back ribs in half and remove the membrane the night before. Next I give them a rub with olive oil, then hit them with the rub, wrap in plastic and store in the fridge till the next day. The next day I usually spray my racks with Pam and put the ribs on bone side down. I usually apply smoke for 3 hours at 220 degrees, then let them go 1 more hour without smoke at 220 degrees (total of 4 hours). Next I put the ribs in a tin foil roster pan with a shot of apple juice and cover with foil. I throw them back into the smoker at 220 degrees for 3 more hours (this part can be done in the oven as well). Next I take them out of the foil and fire them on the grill just long enough to sauce them. Next.... fill your face!  :D

Like I said everybody's idea of tender is different. I think you just pick a starting point and get at it!  ;)

Mike

[KyNola]

Wouldn't add or change a thing to Mike's suggestion on smoking ribs.  He's dead on as far as I'm concerned.

KyNola

[Caneyscud]

I'm partial to spareribs, and lately, I'm tending to do much the same as Mike.  Except I don't sauce and instead of apple juice I might put something like worcestershire and soy sauce, or worcestershire and coffee, maybe beef broth, or more often I freeze the drippings from the last time I smoke and put them in the foil and don't forget the possiblilty of beer or other alcoholic consumable.  Method and timing is the same, just play with the flavors.  I usually stay simple though - I just like meat, salt, pepper, and smoke.  That is the Quad that I like - simple, basic and made for one another.  The heck with the Cajun Trinity, or the French mirepoix - I go with the Caney Quad.

Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'

[nascarbbq]

Thanks Mike that is how I will do them..

:)

[car54]

Welcome nascarbbq,

  Please tell a motorsport fan about your bikes.

Thanks, Brad

[nascarbbq]

Ironhorse just a bunch of money on to wheels. But the the girls like the vibration from the screaming eagle. they just have to ride on the back fender.

[nascarbbq]

[car54]

Nascarbbq,

  Thanks for the pictures. I love modified bikes.

Brad

[Smokin Soon]

Just thought I'd let you know, after your pics I want to ride again and wifey is doing some kind of spell on you right now!  :D  :P