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-   -   BBQ Ribs (http://www.discusscooking.com/forums/f36/bbq-ribs-58761.html)

Uncle Bob 07-08-2009 07:12 PM

BBQ Ribs

Remove the membrane from the bone side of the ribs. Trim as needed. Wash with vinegar. Slather on a thin coat of mustard... Liberally apply rub to both sides of ribs....Refrigerate for several hours or overnight....Fire up your cooker, and stabilize the temperature around 225*....Remove the ribs from the refrigerator, and sprinkle on more rub...Take them to the cooker and slowly BBQ until the meat pulls back on the bone... around 5-7 hours for Spares and St Louis Cut, less for Loin back, aka baby backs. After the half way point of cooking (2 1/2-3 1/2 hours) baste the ribs every 30 minutes or so with a mixture of Chicken Stock, some bacon fat, several shots of Worcestershire Sauce, and a couple of tablespoons of your rub. Flavor the ribs with your favorite flavoring wood during the first half of cooking. I like mostly oak with hickory. When they are done remove from the fire and let them rest for 10-15 minutes. Slice into serving pieces and serve with your favorite sauce and sides.



Andy M. 07-08-2009 08:39 PM

I'm drooling, Bob. Looks fantastic!

Uncle Bob 07-09-2009 04:35 PM

Thanks Andy...They were a hit!!

JohnL 07-09-2009 04:56 PM

Nice looking rig there Uncle Bob. Did you build it?

Uncle Bob 07-10-2009 08:37 AM

The pit was built by David Klose ---- BBQ Pits By Klose...Houston Texas!

Thaicooking 08-13-2009 12:58 PM

WOW...very good job!! looks yummy.. Oh you made me very hungry ><"

lifesaver 08-27-2009 09:39 PM

Looks delicious Uncle Bob!


Uncle Bob 08-28-2009 08:09 AM

Thanks Lifesaver --- Labor Day is just around the corner too --- I'm thinking ribs!!!

RPCookin 09-05-2009 06:41 PM


Originally Posted by Uncle Bob (Post 847723)
Thanks Lifesaver --- Labor Day is just around the corner too --- I'm thinking ribs!!!

Good thought.... mine are on the grill as we speak.... St.Louis style racks. The breeze is carrying the smoke throughout the house. Not a favorite thing for my wife, but I think it's a fabulous room scent.... :wink:

I may have to pop in a couple of photos when they get going a bit. I know that my method is not quite what you would approve of, as I don't have a smoker, just a Weber gas grill, but I still smoke 'em up good after rubbin' them down, and I haven't gotten any complaints.

Speaking of which, I better go check on the temp... :chef:

RPCookin 09-05-2009 08:38 PM

This is 2 hours into the process:


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