BBQ Ribs

[Kirby]

I absolutely love ribs. I prefer them Kansas City style with the sauce on them, but I'll take them any way I can get em.

Friday night we couldn't figure out what to do for dinner, I wanted BBQ from our neighborhood joint, but my wife wasn't in the mood and my son won't eat BBQ, so I agreed to do take out from Applebee's of all places.

Looking at their web site, I noticed they had ribs, so I figured some BBQ is betting than nothing, so I ordered the full rack, assuming that they would be mediocre at best. Well long story short, those were some of the best ribs I have ever had! The sauce was sweet and tangy with a hint of heat to them. The ribs were cooked perfectly and very tender I couldn't have been more surprised.

So how do you like ribs?

 

[DeVario]

Applebee's ribs are outstanding. I always get the full rack every time I go there.

I'd say my favorite barbecue ribs are how my father makes them. He puts together this mix of soy sauce, wershershershershersher sauce and other spices in a spray bottle, and sprays it on the ribs as they're 'cueing. I swear his barbecue ribs are restaurant quality.

 

[ShamelessMcBundy]

My dad makes outstanding ribs. I like beef ribs.

 

[Kirkman1987]

I like Pork Ribs, with lots of sauce. Also a side of potato salad or coleslaw.

I visit Memphis, Tenessee every few months, and each time I go there I eat out at as many BBQ restaurants as I can. There's an excellent one there called Corky's. Not only are the ribs fantastic, but they have the best key lime pie I've ever eaten.

 

[DBR]

I love BBQ, but I just don't like BBQ'd ribs.

First I boil them, boil them for an hour.

While they're boiling, I prepare a sauce (store bought ick if I'm in a pinch, sometmes a thicker tomatoey kansas city style sauce, maybe a mustard or chilie or lemon style, sometimes more of a glaze, or a hotsauce or I just play with ingredients) and heat up the oven.

Then I throw both ribs and sauce in the oven and cook them for about 45 minutes. The ribs are ready, the tender succulent meat just falls off the bone, and my tummy is happy.

You could also BBQ them after boiling.

I love ribs.

 

[DarkHelmet]

I wanted BBQ from our neighborhood joint, but my wife wasn't in the mood

You know, this could be grounds for divorce.

 

[Trekker4747]

Slow smoked for a good 4-6 hours with my own rub. No sauce.

 

[paudemge]

Slow smoked for a good 4-6 hours with my own rub. No sauce.

Ding Ding Ding, we have a winner, anything else isn't really bbq. Sauce is optional.

 

[RoJoHen]

I definitely prefer a little bit of sauce brushed on the ribs while they're on the grill, but not a whole lot.

I've recently taken a big liking to pork country ribs.

 

[TheLonelySquire]

Best way to do BBQ ribs is as follows:

Par-boil them for 20 mins.

Bake them at 225 for 3 hours. Pour 1-12oz can of beer into the bottom of the roasting pan.

Sauce them up and throw them on the grill for 10 minutes per side.

***don't put the sauce on when they're baking as this will dry them out.***

 

[Trekker4747]

I'd point out that those aren't "BBQ Ribs."

"BBQ Ribs" by definition have to be slow-cooked with smoke.

 

[Franklin]

Baby backs, braised in the oven like Alton Brown did in an episode of "Good Eats." In the summer, I'll given them a quick fling onto the grill to caramelize things.

Sometimes, I like a sauce made of apple jelly, lemon juice, brown sugar, cinnamon, cloves, allspice, apple slices, and apple juice that have all been cooked together until nice and thick. Nice change of pace from the ususal rubs, mops, and sauces.

 

[Kirby]

Baby backs, braised in the oven like Alton Brown did in an episode of "Good Eats." In the summer, I'll given them a quick fling onto the grill to caramelize things.

I've done the Good Eats ribs several times, and they are great. I'll have to try finishing them on the grill, I've only finished them under the broiler, which fills my house with smoke and sets off the fire alarm.

 

[Plecostomus]

This thread is useless without a poll.

 

[Sakrysta]

I am SO hungry for ribs right now, THANKS! X-(

 

[Franklin]

I'd point out that those aren't "BBQ Ribs."

"BBQ Ribs" by definition have to be slow-cooked with smoke.

As is all BBQ. Though there's nothing wrong with a good braise or grilling. I think people lump it all into BBQ because of sauce.

Frankly, I don't care much for smoked ribs. Now pork butt or brisket -- .

 

[Trekker4747]

I'd point out that those aren't "BBQ Ribs."

"BBQ Ribs" by definition have to be slow-cooked with smoke.

As is all BBQ. Though there's nothing wrong with a good braise or grilling. I think people lump it all into BBQ because of sauce.

Nothing at all wrong with that. One of my quicker/less trouble recipes with ribs involves 4 hours in a 250* oven wrapped in foil with my own rub.

But that's not BBQ. BBQ, by definition, has to be slow cooked over low heat with smoke.

 

[Franklin]

I'd point out that those aren't "BBQ Ribs."

"BBQ Ribs" by definition have to be slow-cooked with smoke.

As is all BBQ. Though there's nothing wrong with a good braise or grilling. I think people lump it all into BBQ because of sauce.

Nothing at all wrong with that. One of my quicker/less trouble recipes with ribs involves 4 hours in a 250* oven wrapped in foil with my own rub.

But that's not BBQ. BBQ, by definition, has to be slow cooked over low heat with smoke.

Agreed.
Purist will scream, but I've started a pork butt in the smoker, and after four hours, I'll wrap it in heavy-duty foil, put it in pan, and finish it inside in a 220 degree oven for as long at it takes. It's a neat trick if the weather starts closing in on you. From what I've read, the meat takes on about all the smoke flavor it's going to get after about four hours, anyway.

 

[Trekker4747]

As is all BBQ. Though there's nothing wrong with a good braise or grilling. I think people lump it all into BBQ because of sauce.

Nothing at all wrong with that. One of my quicker/less trouble recipes with ribs involves 4 hours in a 250* oven wrapped in foil with my own rub.

But that's not BBQ. BBQ, by definition, has to be slow cooked over low heat with smoke.

Agreed.
Purist will scream, but I've started a pork butt in the smoker, and after four hours, I'll wrap it in heavy-duty foil, put it in pan, and finish it inside in a 220 degree oven for as long at it takes. It's a neat trick if the weather starts closing in on you. From what I've read, the meat takes on about all the smoke flavor it's going to get after about four hours, anyway.

That's what I normally do with large items like butts and briskets. I smoke them for half the cooking time and then finish them on the oven. It sucks maintaining a fire for several hours.

 

[SmoothieX]

I gotta be honest, I don't like wings or ribs. Anything that involves gnawing meat off the bone kinda icks me out.

I don't mind a pork chop with a bone in it or a bone-in chicken breast, but anything that involves chewing a little bit of meat off a big bone is not a favorite of mine.

Boneless ribs or buffalo boobs on the other hand, are quite yummy in my book.