Ribs, Ribs, Ribs

my local meatline butchers trade supplies place does full rack with there marinades already on. i had a hickory smoked maple rack the other weekend and it was divine. only £4 and they wouldn't fit on a standard sized baking tray! had to cut them up.

will try your method above as those pictures have made me drawl :)
 
Great looking ribs, I bought 2 racks of ribs today for a bbq tomorrow, would have followed your recipe but I haven't got half of the ingredients listed. I generally cook indian or chinese at home so I have plenty of spices. I will have to have a look around for some ideas.
 
Did these at the weekend, made a massive tub of the rub and 2 batches of BBQ sauce as we'd run out.

4hrs in the oven at 130c wrapped. Then basted and BBQ'd to finish. More tonight actually as have a mate over who requested them. Got to love a good bit of rib action.
 
QuickLink said:
Let me know how you got on. I have to admit I struck lucky finding it out here!
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I had these the other night. I used the rub and recipe but used a different BBQ sauce.

They were pretty fantastic. I am having them again tonight.

I did use cayenne pepper rather than chilli powder in my rub so they were a good bit hotter.
 
Nah, not mush at all. You just get it so that the meat is still very moist, but the bone will come out clean.

Did them for 6hrs yesterday at 95c and they were amazing when finished on the BBQ. No mush at all ;)
 
QuickLink said:
Nah, not mush at all. You just get it so that the meat is still very moist, but the bone will come out clean.
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I do lots of BBQ cooking (have a couple of smokers) and that would be considered over done. Try cooking them for a couple of hours with no foil then foil them - you should get a better crust on the outside and a little bit chewier. But hey if you like what you are cooking then that is all good.
 
Hi all, got a big old pack of pork ribs in for a BBQ on Saturday, ive got a nice marinade sorted, just wondering what the best procedure is as mum always pre boils them whether BBQ'ing or ovening and they turn out amazing but she's on holiday at the moment so can't ask her.

Does anyone know how long your supposed to pre boil for?
 
I wouldn't ever boil meat - I can't see what you could possibly gain. Follow Quick Link's recipe!

I did the recipe at the weekend - ribs were very good, but I think next time if I have the time I might aim for a v long, lower temp oven cook in the 65-70C range to try and approach the texture you would get in proper BBQ ribs
 
Proper BBQ ribs are typically cooked in the range of 250-300 f (120-150c) approx. If they are foiled at all then they tend to be foiled part way through the cook once they've acheived a certain colour. They are then normally returned to the BBQ unfoiled for 15 - 30 mins to firm up.
 
I am such a big fan of this recipe

Currently have some ribs in the oven. Unfortunately could only get individual spare ribs rather than baby back ribs this time. Wasn't able to remove the membrane from the back.

Been trying a "memphis dust" dry rib rub recently rather than the wet rendezvous. The first time I made the rendezvous I had no chilli powder and substitute cayenne pepper. It had a decent kick - a little bit too much for Mrs Spud.
 
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Summer's coming, so will have to try this. Personally I'd probably wrap the ribs in foil to slow roast them in the oven to keep the moisture in. After the slow roasting take the foil off and smother in BBQ sauce! Problem is that I rarely have time for slow cooking, so I might invest in a slow cooker and do pulled pork instead.
 
That's what I do, Tom. Wrap them fully in foil, rack 'em up and oven them (if I don't have the BBQ space, etc.) and then uncover and BBQ with plenty of basting with BBQ sauce. Bliss.
 
Oh god those pics look divine!

Are there any shops over here that sell packs of proper decent dry rubs? Seen billions of them in the states.
 
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