Ribs! Whats your preference?

[Linderbee]

Hot and Spicy!

 

[Linderbee]

I like to serve them on Mother's Day..... ribs for her pleasure

 

[DWKB]

I say sauce. NO WAY always pork. If you can find someone that makes beef ribs right they blow away all others. The key is who makes them though.

Sorry, I'm a rib snob coming from the two places that rightfully claim home to BBQ. Beef is second class in those parts and the only fair arguments are:

1) Cook with dry rub or sauce on

2) Flavor and style of sauce



Lastly, it is only BBQ when a dry rub or sauce is involved. Grilling meat out on your patio on a gas grill is not BBQing, it's grilling.

 

[MigratingOsprey]

Grilling meat out on your patio on a gas grill is not BBQing, it's grilling.

i should get another shipment of wood in tommorrow and although it's just me here this weekend i'm tempted to fire up some food

24 lbs of wood chunks in the following varieties:

alder, sweet cherry, red oak, white oak, sugar maple and ash ....... i still have a good amount of hickory left

 

[MigratingOsprey]

here are the results from my memorial day cook

pork spare ribs - trimmed st. louis style to the best of my not so great abilities

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[AZZenny]

Damn, those look good.


OK, decades ago I had a brain-damaged client who had previously been a local rib expert. He never had shared his secret recipe for beef ribs, which was heavy on vinegar and black pepper, but decided to try to make some for a big party for all the rehab staff. Well, he couldn't remember exactly how the recipe went anymore, but he and his adult son tried really hard to recreate it. I remember how heartbroken and dissatisfied the man was not to 'have it' anymore, but the ribs were delicious, I thought, very hot and with a sharp vinegary tang (little or no tomato as I recall). I have looked for a recipe like that ever since -- anyone of you masters have such?

 

[schutd]

To that, I say...

 

[schutd]

We are doing a half rack of spare ribs as a special here at the restaurant for summer. I have a dry rub of salt, sugar, house made arbol chili powder, mexican oregano, toasted and crushed sesame seeds, whatnot...

Rub the racks down, and because its manhattan, and I have no outdoor space, I slow roast them in a CVAP ( a fancy pants cheffy chefferson oven) for 5.5 hours at 200. After about 4 hours I give them a glaze from a mixture of honey, cider vinegar, fresh chipotle chili puree (thats how I sneak my smokiness in there), salt and lime.

Serve them with a side of pot beans and some corn tortillas. Pretty happy with the results. They sell out every time I run em... People will pay good money for a half rack of ribs....

 

[MigratingOsprey]

schutd - those sound really good ......... i like the variations that can be done with ribs even outside of the wide variety of "traditional bbq" ......... for example I absolutely love adovada ribs

zenny - i have no such recipe that i've used - in fact the above was only like the 4th time i've made ribs on my smoker, so i'm still figuring a lot of it out ...... my wife has a bit of the MN Palate so spice and tang aren't featured too heavily in anything that i need both of us to eat (although what you described sounds exactly up my alley)

in fact on this latest go she thought there was maybe a bit too much chili powder in there

i still have a long way to go to even be a competant amateur when it comes to sauces ....... the ones I do come out OK, but nothing as amazing as some that i've had - the one I did this time had a main base of bourbon, ACV and molasses - it was fairly sweet, but pretty decent

 

[Gizmo Williams]

schutd - those sound really good ......... i like the variations that can be done with ribs even outside of the wide variety of "traditional bbq" ......... for example I absolutely love adovada ribs

Completely agree....every once in awhile I like to break out the 5 Spice Power and Hoisin sauce for Asian style ribs. I make a scallion cake and some peanut slaw with them.

I made some ribs recently with a Dr. Pepper and Mustard glaze that were great. I need to do those again...maybe Sunday. I got it out of a cookbook by the guy that owns the El Paso Chile Co....Park Kerr. He usually has some good stuff. He has one book Smoke Signals devoted to smoking.

Schut...you may want to check out his Texas Border Cookbook. It has some great regional recipes like Salpicon (brisket in a chipotle vinegrette) I personally think that El Paso is the epicenter of great Mexican food since it combines the meat of Chihuahua and the chiles of New Mexico.

 

[schutd]

Completely agree....every once in awhile I like to break out the 5 Spice Power and Hoisin sauce for Asian style ribs. I make a scallion cake and some peanut slaw with them.

I made some ribs recently with a Dr. Pepper and Mustard glaze that were great. I need to do those again...maybe Sunday. I got it out of a cookbook by the guy that owns the El Paso Chile Co....Park Kerr. He usually has some good stuff. He has one book Smoke Signals devoted to smoking.

Schut...you may want to check out his Texas Border Cookbook. It has some great regional recipes like Salpicon (brisket in a chipotle vinegrette) I personally think that El Paso is the epicenter of great Mexican food since it combines the meat of Chihuahua and the chiles of New Mexico.

try some papaya, green mango, jicama, red onion, all julienned, with cilantro and lime juice with your peanut slaw. Check out Kecap Manis (pronounced ketchup manees, and some say where the work ketchup actually comes from) - Asian sweet soy sauce as a base for an asian marinade as well I always find hoisin to be a little to "plummy" for lack of a better word

Man, I love papaya and green mango together. sweet papaya and super bright tart green mango. Has to be green mango. ripe mango would be too sweet...

 

[Ryanwb]

Great video on how to prepare St Louis Ribs. This internet thing is great!

 

[MigratingOsprey]

yep - that's pretty much what I did - in the picture of the final products you can see some of the trimmings as well

the skirt portion that he trimmed off first was a nice little holdover snack while waiting for the rest to finish up

 

[Shane]

yep - that's pretty much what I did - in the picture of the final products you can see some of the trimmings as well

the skirt portion that he trimmed off first was a nice little holdover snack while waiting for the rest to finish up

What really is the point in trimming the "skirt" Portion? Thus making them St. Louis style?

 

[Ryanwb]

What really is the point in trimming the "skirt" Portion? Thus making them St. Louis style?

I think it's because you get all "meat on bone" and get more consistent cooking. I don't really like that skirt flapping around and it seems to burn on me quick.... maybe because it's fattier?

 

[MigratingOsprey]

yeah - removing the skirt opens up the ribs a bit - also removing the membrane/skin stuff from them helps the rub and smoke really get into the meat (same can be said from removing the skirt)

trimming them down I guess is to assure not only a nice presentation, but also for consistent cooking across the ribs - i kept both the ribs and trimmed excess on for the same amount of time and there was a difference in them for sure