pre-cooking ribs

[sweatyspartan]

I'm going up to a friends cabin for the 4th and I saw ribs on sale yesterday at meijer so I picked up 4 slabs. I had planned on hitting them with Rivas rub but I wasn't sure how I could precook them so I don't have to babysit them on a grill all day. The cabin has an oven and a grill, but the grill isn't the greatest so it would be a pain to do indirect heat and all that stuff. Was thinking about putting on the rub, smoking them for a bit at my house the day before and then grilling them to warm them up at the cabin. Let me know what you think.

Any tips on smoking the the ribs are appreciated.

THanks!

[wartfroggy]

that might turn out ok.
Just as long as you don't go BOILING them!:rant:
But babysitting the grill is half the fun!

[Riva]

that might turn out ok.
Just as long as you don't go BOILING them!:rant:
But babysitting the grill is half the fun!

I agree, half the fun is sitting around the grill having a few pops.

I don't like re-heated ribs. Something just seems to be missing.

Some advice: don't put any rib rub on too soon as it contains salt. Salt acts to cure any meat and with ribs, it will make them tough and taste "hammy". 2 hours is all you need.

If you don't want to babysit, simply purchase some Emeril's rib rub (I strongly recommend). Apply rub generously and simply cook in the oven at 220F until the ribs reach 170F. Mist with apple juice every 1/2 hour. Fire up the grill and put on low. Place heavy duty aluminum foil over grates. Paste with your favorite sauce and let cook on the grill for 30 more minutes or until ribs reach 180F, flipping ribs occasionally. Remove from grill and loosely wrap in foil. Let rest on counter or table for 20 minutes. Cut and serve.

What sauce do you use?

[redshirt32]

Here's another way that I saw Emeral do on TV and they come out excellent.

Rub them down with your favorite dry rub and let sit for a couple of hours then onto the grill. Only until good and seared.
To the oven.
Lay your ribs on tinfoil and douse with BBQ sauce. Wrap them up good and tight in the foil
and place in a 250 oven for 3 hrs.
How you like them (dry or saucey) determines how you finish them. Open the packets and throw them back in for dry, or on the grill.
It doesn't compare to the flavor from all of the smoke but they are damn good without all the baby sitting. Don

[sweatyspartan]

I agree, half the fun is sitting around the grill having a few pops.

I don't like re-heated ribs. Something just seems to be missing.

Some advice: don't put any rib rub on too soon as it contains salt. Salt acts to cure any meat and with ribs, it will make them tough and taste "hammy". 2 hours is all you need.

If you don't want to babysit, simply purchase some Emeril's rib rub (I strongly recommend). Apply rub generously and simply cook in the oven at 220F until the ribs reach 170F. Mist with apple juice every 1/2 hour. Fire up the grill and put on low. Place heavy duty aluminum foil over grates. Paste with your favorite sauce and let cook on the grill for 30 more minutes or until ribs reach 180F, flipping ribs occasionally. Remove from grill and loosely wrap in foil. Let rest on counter or table for 20 minutes. Cut and serve.

What sauce do you use?


I may bring the little chief smoker up there and smoke them....I'll have to talk to the cabin owner. I didn't want to go through the hassle of bring the smoker up, but the grill is a piece of crap.

Not much of a sauce guy...I prefer ribs to be dry. If anything I'll serve some generic sauce on the side.

[sweatyspartan]

If I do smoke them, any prep beside the rub? (injections, brines, etc)

[Riva]

If I do smoke them, any prep beside the rub? (injections, brines, etc)

If you purchased your ribs at Meijers, they are already injected with a "special solution" (salt water):sad:. Don't overcook; they'll turn into mush.

[MSUICEMAN]

we talking baby back or spare?

[William H Bonney]

You'll need to pull the membrane off the "underside" of the ribs. I use the back of a spoon to get it started, then grab it with a dry paper towel and pull it off. Depending on what type of ribs you bought, you might have to trim them up a bit as well. I trim off the big hunks of meat, so it's all "bones". Use those hunks of meat as "taster's" along the way..

[kbkrause]

In the winter I like to use a method from Alton Brown.
Basically: Dry Rub marinade and then foil packet in a low oven with liquid to steam for 2 hours

I like to put them on the grill with some sauce to get a little char on them.

[sweatyspartan]

we talking baby back or spare?

spare ribs....

I always take the membrane off so I should be good there.

[Riva]

we talking baby back or spare?


Great question. Baby backs take 3 hours to cook, spares take 6. Big difference.

[hbongaiii]

I know one thing for certain about ribs: Buy them at Costco!! The Swift Premium is the best ribs I've EVER had. Won't buy em from anywhere else. Plus, they are NOT injected with anything!

Good luck!!

[Boardman Brookies]

I cook mine in the over at 250 for three hours then put those bad boys on the grill and smoother them in Sweet Baby Rays or Stubbs sauce. YUM!!!!!!!

[Michael Wagner]

We take ribs up north camping with us all the time, Peel the membrane off, rub them up with your favorite rub, wrap in saran wrap and vacume seal them, freeze them laying flat and they fit nicely in the cooler. Depending on the grill, start your charcoal and leave a single layer on one side and a pile on the other, throw in some damp wood chunks of your choice close the lid and check in a couple hrs. spray them with apple juice to add some moisture and remember "low and slow" Mike

[zx10r2004]

i'm in a rib cook off this weekend and i never really used charcoal.i have a gas/charcoal brinkmen with a smoker box on the side and need some charcoal/smoking help.:) how does that box work and do i need to add a pan of water.these are sam's club bb ribs so how long do they have the cook.thanks for any input.

[Riva]

i'm in a rib cook off this weekend and i never really used charcoal.i have a gas/charcoal brinkmen with a smoker box on the side and need some charcoal/smoking help.:) how does that box work and do i need to add a pan of water.these are sam's club bb ribs so how long do they have the cook.thanks for any input.

You're in a comp and asking these questions???

I this the comp in Auburn Hills?

[thill]

Crock Pot!!!


I'll put a rub on the babybacks and put them in an empty crock pot. Cook them on low for 6-7 hours (while I'm at work). Then drain all the liquid and add your favorite BBQ and cook on low for another 30 to 45 min. They are awesome!!! I call them idiot proof ribs. It's hard to screw them up, it is sooooo simple and they are some of the best ribs I've ever had. They cook in their own juices along with the dry rub all day. Best of all, you don't have to do any babysitting. I'll put them in and go to work or go fishing and not worry about them at all.

The BBQ sauce will carmalize a bit and the bones pull out clean! If you don't believe me, just try it.

[Riva]

Crock Pot!!!


I'll put a rub on the babybacks and put them in an empty crock pot. Cook them on low for 6-7 hours (while I'm at work). Then drain all the liquid and add your favorite BBQ and cook on low for another 30 to 45 min. They are awesome!!! I call them idiot proof ribs. It's hard to screw them up, it is sooooo simple and they are some of the best ribs I've ever had. They cook in their own juices along with the dry rub all day. Best of all, you don't have to do any babysitting. I'll put them in and go to work or go fishing and not worry about them at all.

The BBQ sauce will caramelize a bit and the bones pull out clean! If you don't believe me, just try it.

Bash you..no.

Call you a heretic..YES!:lol:

[zx10r2004]

You're in a comp and asking these questions???

I this the comp in Auburn Hills?my brother is having a party and ask me to get in it. there are only 3-4 people cooking so i figure i have a 25% chance of winning.;) everyone else have to bring a side and $5.. the winner should get around $150-200.its just for bragging rights.i just need some last minute pointer.:lol:

[Riva]

my brother is having a party and ask me to get in it. there are only 3-4 people cooking so i figure i have a 25% chance of winning.;) everyone else have to bring a side and $5.. the winner should get around $150-200.its just for bragging rights.i just need some last minute pointer.:lol:

here:http://www.youtube.com/watch?v=e8OPHPdxodY

another option..I see that you live in dtw area.. Go to Slow's BBQ near old tiger stadium and buy 4 racks. Remove the wrappers and tell everybody at the party that you made them at home. You'll win the $200.;)

[William H Bonney]

i'm in a rib cook off this weekend and i never really used charcoal.i have a gas/charcoal brinkmen with a smoker box on the side and need some charcoal/smoking help.:) how does that box work and do i need to add a pan of water.these are sam's club bb ribs so how long do they have the cook.thanks for any input.

Don't even THINK about using charcoal,,, if you've never really used it before. Using charcoal for ribs is a whole different ballgame, it's not like burgers and dog's.. I just about went broke last year, buying charcoal and trying to get the temp control thing down pat. I finally gave up. If you really want that smoke flavor just soak a small piece of apple or cherry wood in some water and just set it on the grill with the ribs.

Definitely get some "rib racks" though, as Riva suggested.

[MSUICEMAN]

Crock Pot!!!


I'll put a rub on the babybacks and put them in an empty crock pot. Cook them on low for 6-7 hours (while I'm at work). Then drain all the liquid and add your favorite BBQ and cook on low for another 30 to 45 min. They are awesome!!! I call them idiot proof ribs. It's hard to screw them up, it is sooooo simple and they are some of the best ribs I've ever had. They cook in their own juices along with the dry rub all day. Best of all, you don't have to do any babysitting. I'll put them in and go to work or go fishing and not worry about them at all.

The BBQ sauce will carmalize a bit and the bones pull out clean! If you don't believe me, just try it.


hey man, if thats how ya like them, rock out!

[old school]

here:http://www.youtube.com/watch?v=e8OPHPdxodY

another option..I see that you live in dtw area go to slow's bbq near old tiger stadium and buy 4 racks. remove the wrapperes and tell everybody at the party that you made them at home. You'll win the $200.;)


Very nice:lol::lol:

[MSUICEMAN]

slow's is darn good... as is lazy bones at 696/groesbeck

[welcometomyworld]

Here's some I smoked yesterday using the 3-2-1 method. They are rubbed down with Riva rub.
http://www.michigan-sportsman.com/forum/picture.php?pictureid=9607&albumid=1442&dl=1245966521&thumb=1 (http://www.michigan-sportsman.com/forum/album.php?albumid=1442&pictureid=9607)http://www.michigan-sportsman.com/forum/picture.php?pictureid=9608&albumid=1442&dl=1245966521&thumb=1 (http://www.michigan-sportsman.com/forum/album.php?albumid=1442&pictureid=9608)

[Spanky]

Nicely done WTMW. I have done a rack or two in my time, and I prefer Baby backs. I use spares for comps, but love the tender goodness of babybacks.
http://i241.photobucket.com/albums/ff55/Captspanky/may9ribs.jpg

It does take a while to learn how to use charcoal and maintain temps, once you do though, you will have far better ribs than any gas or electric smoker.
Keep in mind everyone has their own recipe and technique, so when I state mine, don't confuse it with dissagreeing on other folks methods. Baby backs take me about 5 hrs to get the results I like in my stickburner.
http://i241.photobucket.com/albums/ff55/Captspanky/Atlantaribs.jpg
This is at the 3 hr mark.

I then take them off the smoker at 3 hrs, mop with my basting sauce/mop, and wrap up in alum foil for 1- 1 1/2 hrs,then I dump them back on the grates and add a glaze and let them firm -up for about 20-30 minutes. Take them off and cover in a foil tent for 20 minutes while everything else goes to the table, cut them into 2 bone sections and serve.
http://i241.photobucket.com/albums/ff55/Captspanky/novribspart2.jpg

If I am making ribs for other folks to take home and reheat in their ovens or on their grills.
I will often change the last 20-30 minutes to 10-15 and then wrap up tightly in saran wrap, then foil for the trip home, so they can take them out still warm and place in the oven or on the grill.
http://i241.photobucket.com/albums/ff55/Captspanky/triplebabybacks2.jpg


;)

Hope your rib cook goes well!

[zx10r2004]

thanks for the input and i tried to grab a slab threw my computer.:lol:. i will let you know where i place. thanks again.