OK guys Kojacksfull was asking yesterday about bbq so I said I would do a tutorial for ribs and post for the masses.Right now now I have not started the fire but the ribs are marinating as we speak.I will update as the day moves on. I hope you guys like it.

Edit: Added pics of ribs going on.

The first thing that must be done for good ribs is to remove the membrane from the backside of the ribs. I do this by using the back of a spoon. If you can't get it all off it's fine. I was not able to get the membrane off well this time so I do not have a pic of the membrane which sucks because it's pretty important. What I ended up doing was making slits between the bones on the rib meat so the rub can penetrate like it would be able to do without the membrane. It should work. Now its time to make the rub.

I make my own dry rub from whatever I have to be honest but you can use whatever seasonings you want. I'll give ya one I found online which is for a sweet and spicy taste. You can vary it however you would like though. For around 8lbs which is like 3 racks of ribs the measurements are around:

1 cup brown sugar
¼ cup paprika
2 ½ tablespoons salt
2 ½ tablespoons pepper
1 ½ tablespoons chili powder
1 ½ tablespoons garlic powder
1-2 tablespoons cayenne pepper (up to you)
1 tablespoon of some cumin seeds and some dried thyme as well (my addition to the recipe).

I put all of this shit in my Magic bullet and blend. You obviously don't have to do this but I do.



When it's done it looks like this.Yum bitches!!!

Now before I start rubbing the ribs I add yellow mustard and smother the ribs. I saw some food show competition where the winner did this so I said fuck it why not. They said it makes the rub stick better obviously and also the vinegar in the mustard helps break down the meat or some shit.



Now it is time to rub your rub in.This should obviously be done as far as in advance as possible.Today my dry rub will sit for around 3 hours before they go on smoker.



See how I got that shit in there,I wasn't shy!

Now we are ready to que it up and here is a pic of my smoker that will be producing these lip smackers!


Were gonna need a 20lb bag of charcoal and some smoke chips, the pro's use wood but I ain't pro yet so I use chips. Before you start your fire soak your wood chips in water so they do not burn so fast when you put them in.

Light your fire!

Making your smoke pouch is easy and we want to make 2 of them. Take some aluminum foil and add 2 parts of the soaked smoke chips to 1 part of dry smoke chips. The dry chips help the chips get smoking quicker.Oh I am using hickory and apple wood chips.




Now that the hard work is done it's time to start smoking some godamn meat. I add the smoke pouch and then add my ribs to my smoker. I'll check them in an hour and change the smoke pouch then as well. They say to smoke at 225 degrees but I like to get it done quicker so I like my temperature around 250 to 275 degrees. This way I am done in around 3 ½ hours.

Ribs are on!!!


Drink some beers and make the BBQ sauce.

I like to use Sweet Baby Ray's and then give it my own lil flare. I will add some honey,crushed garlic and also a habanero pepper that I blend up in my Magic Bullet. And thats it.

At the 3 hour mark I will start basting the ribs and flipping them every 10 minutes. Pull them off when there done and then viola.





Like I said my temperature was higher than normal as I went up to around 300 degrees.The smoke ring ended up being sick.I didn't take a picture of that,sorry,but when ribs are smoked the smoke penetrates the ribs about a 1/16th of an inch and is pink.Don't fear it is smoke!

Now if you don't have a smoker like mine you can still make good ribs. I would boil the ribs in a big pot for bout a half hour although I do not like to par-boil. You can also bake them for bout an hour as well then put them on your grill. On like a Weber grill I would still make the smoke pouch and put all of the coals off to 1 side or split them so they are both side but not directly under the ribs. Add your smoke pouch for bout and let them ride for bout an hour. Baste them for bout 10-15 minutes and your golden.

Thanks for reading! I would of been better at taking pics after they got on but I am pretty faded right now. Peace.

will you post pictures of finished product?

 

Originally Posted by BillMueller

will you post pictures of finished product?

Of course.I just started the fire right now.I will post once ribs are on and as I go.

damn those look fantastic...makes me want to puke the ham and turkey sammich i just had back up.

I would eat those.

A metal vertical smoker may have issues, but the ceramic in the big green egg keeps low temps perfectly for hours. I've done Boston Butt pork shoulders for 18+hrs on the thing and it just cruised at 225-250 degrees the whole time. They also sell these devices that hook a fan up to the thing and setting the temp on those is just as easy as an oven in your house. I love the egg because you can do so many things on it, including low and slow barbecue.

The membrane can be a PITA, and there's lots of BBQers that don't bother with removing it. I usually like to though.

You look like you're off to a great start, keep us posted throughout with pics.

I'm not a huge fan of par-boiling ribs. It usually gets the texture too mushy for my tastes.

I think beef short ribs do much better with a wet technique like braising anyway. There is a lot of connective tissue in short ribs, and braising helps break that stuff down into a nice gelatin. There's a billion braising recipes for short ribs on the web.

Ribs are on now.

 

Originally Posted by tekiller

the latex gloves are kinda ghey, didn't want to get your nails dirty?

Absolutely ghey! I might get salmonella in my ass if I scratch if I don't wear them.

Great thread. I use a similar rub but also add 1 cup of regular sugar to the brown sugar and much more cumin (to each their own I guess). However I have to ask, what sort of charcoal are you using? I forbid lighter fluid anywhere near my charcoal (I use a chimney to start my que), and was curious to your fuel of choice. Also the mustard on the ribs - does that fuck with the rub too much? The reason why I ask is that when I make my ribs, the rub makes a nice "crackly" outside to my ribs while the inside is juicy and falls appart. I don't ever use direct heat when I smoke my ribs though. I havent seen your finished product so I have no idea what your ribs look like when done with the mustard added to the mix. I will deinitely try it the next time I que though.

 

Originally Posted by p00pymcp00perton

Great thread. I use a similar rub but also add 1 cup of regular sugar to the brown sugar and much more cumin (to each their own I guess). However I have to ask, what sort of charcoal are you using? I forbid lighter fluid anywhere near my charcoal (I use a chimney to start my que), and was curious to your fuel of choice. Also the mustard on the ribs - does that fuck with the rub too much? The reason why I ask is that when I make my ribs, the rub makes a nice "crackly" outside to my ribs while the inside is juicy and falls appart. I don't ever use direct heat when I smoke my ribs though. I havent seen your finished product so I have no idea what your ribs look like when done with the mustard added to the mix. I will deinitely try it the next time I que though.

I am using Kingsford,I haven't tried the lazzari natural charcoal.To be honest I used some lighter fluid because I ended up in a slight hurry otherwise I would of used my chimney but I didn't this time.

The mustard does nothing other than add moisture to the ribs so the rub sticks on better and the vinegar in the mustard helps break down the fat like when you add apple cider vinegar,same purpose.No taste of mustard when done as well. When I put my ribs on I put them meat side down first so that they get that bark that you like.

I am uploading pics for final update guys.

 

Originally Posted by wh0a510

Ribs ended up so fucking good.I will say that 1 Habanero is too much still and I like hot.Nest time I will 3/4 of 1.OMFG they were/are so good.

Wow those look fantastic, great job. I will keep this thread handy and will give it a try soon. I would def pay $20 for a big ole plate of those right now

Well done bro! I'll be trying these soon.

This thread didn't get enough love. I'm like 8 steps below an amateur when it comes to the art of barbecuing, but I sure do enjoy it. Thanks so much for the tips, I will take these to my grill. Haven't touched a smoker yet, just been fucking around with chicken/steak/kabobs. I've got some pics somewhere I might try and post soon.

Charcoal is used by alot of pros on the KCBS and others. I smoke on a Weber Smokey Mountain for now. Alot of good teams use nothing but 3 or 4 WSMs.

If you are looking to get into smoking. Pretty much nothing better on the cheap then a WSM. Amazon runs specials on them all the time for $199

Also look at virtualweberbullet.com

good Barbq forums are

bbq-brethern

thesmokering

rbjb

and the virtualweberbullet

I think I have shortend my life by about 10 years since I got my WSM

now if I could just talk the wife into letting me get 2 more WSMs and start doing KCBS comps I would be in business.