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To smoke or not to for ribs

marshmallows3's picture

Most people enjoy ribs, but do we have to resort to smoking them for hours to be delicious for a barbecue?  Any good recipes for just barbecuing?  Should you boil the ribs first?  I have heard many people do that first.  Any thoughts?

TracyK's picture

(post #36153, reply #1 of 23)

NO BOILING! Boiling leaches all the flavor out... you end up with bland ribs and a very tasty pork broth. :-)


Just salt & pepper them (or use your favorite dry rub) and pop in a 250-300 degree oven for a couple hours, then finish on a hot grill with your favorite sauce (or no sauce). You can also wrap them in foil, but it's not necessary.


If you dont want to finish them on the grill, crank the oven to 450 for the last half hour of cooking.


CT poster in bad standing since 2000.

Heather's picture

(post #36153, reply #2 of 23)

Don't smoke for hours and certainly don't boil them. someone else here who does ribs more often than I do will check in and give you detailed instructions. When I do them I always start with slow, low heat--either in the oven or indirect heat on the barbecue. Then I just grill them to finish them.

Heather's picture

(post #36153, reply #3 of 23)

What Tracy said.

Gretchen's picture

(post #36153, reply #4 of 23)

Another "what Tracy said".  I even thought I wrote it!!!  LOL

Gretchen

Gretchen
TracyK's picture

(post #36153, reply #7 of 23)

You did, indirectly! You and Mean. ;-)

CT poster in bad standing since 2000.

gourmand's picture

(post #36153, reply #5 of 23)

http://recipecircus.com/recipes/MEANCHEF/Pork/BBQ_Pork_ribs.html

 Growing old is inevitable, Growing up is optional.

 Growing old is inevitable, Growing up is optional.

Cissytoo's picture

(post #36153, reply #10 of 23)

MC's rib recipe is a mainstay here.  After grilling, we serve the ribs with Gretchen's BBQ sauce -- the one made with apple cider vinegar, ketchup, mustard, etc.

MadMom's picture

(post #36153, reply #6 of 23)

Another echo of Tracy.  Whatever you do, do not boil the ribs.  I follow Mean's recipe, rub the ribs and wrap them in foil, then put them in the fridge overnight.  The next day, I take them out, still wrapped in foil, and put in a low oven for 3 or 4 hours.  If I feel like it, will finish on the grill.  Delicious.



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gmunger's picture

(post #36153, reply #8 of 23)

I also agree with Tracy's apparent paraphrasing of Gretchen and Mean, but...


Since you still must cook the ribs low and slow prior to grill-finishing (also low fire) for best results, and assuming its blazing hot summer weather where you are, you may be better off doing the low and slow part on some kind of outside cooker anyway. You don't need a special smoker. You do need the ability to apply and control indirect heat.


 


We are truly what we eat, and too many people are fast, cheap and easy. Who owns your food owns you, and it is unwise to let that power rest in the hands of a very few wealthy corporations.

 

We are truly what we eat, and too many people are fast, cheap and easy. Who owns your food owns you, and it is unwise to let that power rest in the hands of a very few wealthy corporations.
samchang's picture

(post #36153, reply #9 of 23)

>[D]o we have to resort to smoking them for hours to be delicious for a barbecue? Any good recipes for just barbecuing?<

I'm confused. You want another approach than barbecuing, but you're at the same time looking for a recipe for "just barbecuing?"

To the first question, there are many ways to do ribs aside from barbecuing them. In the summer, I crave for those Hunan lamb ribs, which are fried and then stir-fried with ginger, garlic, 1 cup of dried chiles and 2 Tbs Sichuan peppercorns. The low and slow foil method in many posts above works very nicely, too (try fennel pollen and smoked paprika in the rub), as do Mexican style braised ribs in chiles.

To the second question, barbecuing is pretty basic as is. Dry rub, slow and smoky heat cooked indirectly over a pan of water. "Just" barbecuing is a pretty easy affair. Time consuming, of course, which is why when I take the time to barbecue them, I'll barbecue at least 2 whole racks of spare ribs (which I prefer to baby backs).

Friends, don't let friends boil ribs. Unless you're at the first step of making a rib based soup.

marshmallows3's picture

(post #36153, reply #20 of 23)

Thanks for the response.  No boiling for me1

chefkady's picture

(post #36153, reply #11 of 23)

It seems that most everyone agrees on the low temp for several hours in the oven. I have had great success with that formula. However, when I take my ribs out of my 350 oven, I place them on the grill. I immediately turn the oven up to 500 and while it is pre heating I put the wet sauce on the ribs on the grill. Once the oven pre heats to 500 I take the ribs off the grill and place them back in the oven in a roasting pan. Let them set for about 8 minutes. This high heat will caramalize the wet sauce and give you the tacky sensation that is so good and messing. Watch it carefully you dont want to burn them. Good luck :-)

Gretchen's picture

(post #36153, reply #12 of 23)

Exactly. Just one more way to get the caramelized BBQ sauce, succulent ribs, and good. ;o) At the beach we don't have the benefit of the grill, and they can still get done nicely in the oven as someone described above.

Gretchen


Edited 7/11/2008 6:11 pm ET by Gretchen

Gretchen
kathymcmo's picture

(post #36153, reply #13 of 23)

I am a little confused--when you say you place them on the grill, are you cooking them--is the grill hot? Or are you just applying the sauce while the oven heats but not doing any cooking during that time?

Philter's picture

(post #36153, reply #14 of 23)

Anybody chimng in here brine ribs first, before all of the above prep.?....


 


TIA,cheers,Phil.


 


"If 'tis to be,'twil be done by me."

"If 'tis to be,'twil be done by me."

Gretchen's picture

(post #36153, reply #15 of 23)

Nope, don't brine anything except shrimp.  There were wonderful ribs long before the brining craze took over the culinary community!!  ;o)

Gretchen

Gretchen
chefkady's picture

(post #36153, reply #17 of 23)

Yes the grill is hot. That is simply to give the ribs the grill marks. It is nothing other than, to impress your guest. HaHA. It is not necessary to place them on the grill. They will be so tender when they come out of the oven you can just put the wet sauce on them on your counter top over a cutting board.

Gretchen's picture

(post #36153, reply #18 of 23)

I'm not sure my ribs ever show grill marks even being finished on the grill--they are uniformly brown and crisp on the outside and succulent and falling off the bone. If it is just for grill marks, I'd pass. Even doing mine in the oven, they look like they've been done on the grill.

Gretchen

Gretchen
chefkady's picture

(post #36153, reply #19 of 23)

Like Momma says, If it's not broken, then don't try to fix it. Sounds like you have mastered the art of cooking ribs from the oven. I wouldn't change a thing. Enjoy and have a GREAT day.

kathymcmo's picture

(post #36153, reply #22 of 23)

OK thanks! I am going to have to try this. I learn so much from people here it's just wonderful.

chefkady's picture

(post #36153, reply #23 of 23)

Your welcome. I have found that this works best with the baby back ribs. I also remove the tissue from the back of the ribs. some say that holds them together if smoking them on the grill. I just find that they are more tender with it removed. You probably already know that. Have a GREAT day.

Adele's picture

(post #36153, reply #16 of 23)

Hey marshmallows!  You don't need to smoke them at all, which should just be for a little while anyway, not hours.  When I smoke chicken, I keep it smokey for about 45 minutes to an hour and then just let them finish off with the low heat.  It does take a couple of hours total.   It will be very tender when done. 


Are you talking about barbeque as in barbeque sauce?  You want to grill with a sauce?  Because you don't need to smoke in order to grill.   There are many good recipes for different sauces in the Tried and True folder.


Don't need to mention NOT to boil ribs (or anything) first!  LOL


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

marshmallows3's picture

(post #36153, reply #21 of 23)

Thanks.  will look in the tried and true folder.   i need to practice, having tended to shy away from ribs on the grill