Riva
03-23-2009, 07:29 PM
Last weekend, both my children were home from college. Being a good dad, I decided to make some back ribs. I'll be brief... the final product was as good, if not better than any back ribs I have ever had; either at a comp, a restaurant or home made. I mean they were "that" good! Even my wife, the church lady, invoked the Divine when she bit into them.
And, here's the second best part...true to the discipline of good BBQ'rs, I wrote everything down to the "T".
And, here's the very best part... the recipe!
- Ribs from Costco. There are a ton of reasons for this but just do it. If you get them from any place else--all bets off:mad:
- Smoke: 6 good handfuls of pecan chips. Soaked in a 2-quart pan of water for about 1 hour. Put into 2 aluminum foil pouches. Punctured with fork and place directly on fire. (I think I was not using enough chips before).:confused:
- Rub: I was out of my regular rub so I purchased some "Emeril's Rib Rub" at the local store (to tell you the truth..this might have been the straw that broke the camel's back). The instructions tell you to shake on about 1/4 of the jar per slab, and I did just that.
- Sauce: What else? Big Rick's "Original". Folks, you must try this sauce. Yes, you have to order it. Yes, it's expensive. Yes, you have to pay shipping costs. Yes, you will weep when you taste it. (I order 2 half gallons at a time. It's cheaper that way). http://www.bigricks.com
- Mist: Apple juice.
I peeled the membrane on each slab. Rinsed with water. Applied rub as per instructions. Pasted with yellow mustard. Let set for 1 hour. Put in cooker
(rib rack) at 230F. Mist ribs starting 90 minutes into cook (no sooner).
I basted ribs with sauce once they reached 180F. I use a thin meat thermometer. I don't trust the "bend and wiggle" method. At 190F, I took the ribs off and seared the meat side for about 45 seconds on a gas grill set to high. Nice appearance.
Once seared, I loosely wrapped all 3 ribs in HD aluminum foil and let rest on the counter for 20 minutes while I finished my second VO Manhattan (actually 3rd:yikes:).
Cut with super sharp knife and fed to the family. The rest is history.
Simple recipe but honest injun..these were perhaps the best I have ever tasted!:)
Give em a try, but only if you do the recipe to the "T"
PS There were no leftovers!
And, here's the second best part...true to the discipline of good BBQ'rs, I wrote everything down to the "T".
And, here's the very best part... the recipe!
- Ribs from Costco. There are a ton of reasons for this but just do it. If you get them from any place else--all bets off:mad:
- Smoke: 6 good handfuls of pecan chips. Soaked in a 2-quart pan of water for about 1 hour. Put into 2 aluminum foil pouches. Punctured with fork and place directly on fire. (I think I was not using enough chips before).:confused:
- Rub: I was out of my regular rub so I purchased some "Emeril's Rib Rub" at the local store (to tell you the truth..this might have been the straw that broke the camel's back). The instructions tell you to shake on about 1/4 of the jar per slab, and I did just that.
- Sauce: What else? Big Rick's "Original". Folks, you must try this sauce. Yes, you have to order it. Yes, it's expensive. Yes, you have to pay shipping costs. Yes, you will weep when you taste it. (I order 2 half gallons at a time. It's cheaper that way). http://www.bigricks.com
- Mist: Apple juice.
I peeled the membrane on each slab. Rinsed with water. Applied rub as per instructions. Pasted with yellow mustard. Let set for 1 hour. Put in cooker
(rib rack) at 230F. Mist ribs starting 90 minutes into cook (no sooner).
I basted ribs with sauce once they reached 180F. I use a thin meat thermometer. I don't trust the "bend and wiggle" method. At 190F, I took the ribs off and seared the meat side for about 45 seconds on a gas grill set to high. Nice appearance.
Once seared, I loosely wrapped all 3 ribs in HD aluminum foil and let rest on the counter for 20 minutes while I finished my second VO Manhattan (actually 3rd:yikes:).
Cut with super sharp knife and fed to the family. The rest is history.
Simple recipe but honest injun..these were perhaps the best I have ever tasted!:)
Give em a try, but only if you do the recipe to the "T"
PS There were no leftovers!