Help with Ribs for Father's Day.....

BamaLuver · June 18th, 2009, 08:48 PM

Need some suggestions please. My hubby's loves ribs, so I thought I'd grill him some for Father's Day. Ribs are NOT my specialty. In fact, I don't think I've ever grilled them by myself. I don't have a green egg or a smoker ... just a plain gas grill.

Now, the questions start. Baby back, spare ribs, or what? Should I put them in the oven, then the grill? Should I grill them for a few hrs on indirect heat, or what?? Hate I don't have a smoker; I know that makes a big difference.

bayoutider · June 19th, 2009, 12:15 AM

Do what you are comfortable with. The oven is fine, so is a crockpot. I use the oven to cook baby back ribs more than the pit. If you like you can put a dry rub on the ribs the night before and wrap them in double foil. Keep them in the refrigerator overnight. In the morning add 1/4 cup orange juice or apple juice then put them in a preheated 250F oven for 2 1/2 hours. Next step is to carefully open the foil and drain off the liquid then paint on the BBQ sauce. Return the ribs to the oven for another 30-45 minutes until the ribs are glazed to your liking, you might want to add a second coat of sauce after about 20 minutes.

Another option is to put the cooked ribs on your gas grill with some wood chips smoking and sauce them on the pit to add some smoke flavor. You can also add some liquid smoke to the BBQ sauce though I usually refrain from that I know people who do. Just keep the heat low and keep the lid shut so they get as much smoke as possible. They should turn out fine.

I promised you the Neely's BBQ sauce recipe so here it is along with their dry BBQ seasoning.

BBQ Seasoning
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tbsp onion powder

(personally I would add some cayenne pepper, garlic powder and a pinch of cinnamon)

BBQ Sauce
2 cups ketchup
1 cup water
1/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 tsp fresh ground black pepper
1 1/2 tsp onion powder
1 1/2 tsp dry mustard powder
2 tbsp fresh lemon juice
2 tbsp worchestershire sauce
1/2 cup apple cider vinegar
2 tbsp light corn syrup
1 tbsp Neely's BBQ seasoning

Put everything in a pot and bring to a boil stirring frequently to prevent sticking. Reduce temp to very low and simmer uncovered at least 2 hours stirring occasionally. Remove from heat and cool before using. Will keep covered in fridge for up to 2 months.

The Neely's don't use salt saying the ketchup has enough salt in it but if you feel you need to add salt do so to your taste.

Hope the ribs turn out fine.

2003TIDE · June 24th, 2009, 05:37 PM

How did your ribs turn out?

I do mine on a gas grill w/ wood chips like bayou said. Just soak them in water for about 30 minutes or so. Then make a bag out of foil and put them in. Poke a few holes in the top and put the bag on the lower grate with the porcelain bricks or burner cover. That makes for an easier cleanup later.

I never time them. Just keep them on indirect heat somewhere around 275 or 300. You can tell when baby backs are done when the meat shrinks back about a quarter inch or so from the ends of the bones.

BamaLuver · July 4th, 2009, 08:17 PM

Making the baby back's tomorrow with the Neely's rub & sauce. Sure hope I don't ruin them. Think I'll do as Bayou has suggested & put them in the oven "low & slow" -- then on the grill.

I was going to do them today (for the 4th), but my husband ate Dreamland last night. Don't think I want the comparison!

So ... we did great burgers for lunch and I'm about to put thick T-bones on the grill for dinner!!

BamaLuver · July 6th, 2009, 09:14 PM

The baby back ribs were perfect!! I used the Neelys rub and left them in the fridge overnight, and on Sunday afternoon, cooked them at 250 deg. for about 2 hrs. 15 minutes. I then removed them from the foil, and put them on the grill (indirect heat) for about 30 minutes along with some sausage. I did get a little lazy and used Kraft Hickory BBQ Sauce (doctored of course with added spices).

Ribs were so moist and the meat was practically falling off the bone. 2 slabs of ribs were demolished -- sausage was barely touched!

Thanks for the great tips!!

bayoutider · July 7th, 2009, 03:14 PM

	Quote:	BamaLuver
	The baby back ribs were perfect!! I used the Neelys rub and left them in the fridge overnight, and on Sunday afternoon, cooked them at 250 deg. for about 2 hrs. 15 minutes. I then removed them from the foil, and put them on the grill (indirect heat) for about 30 minutes along with some sausage. I did get a little lazy and used Kraft Hickory BBQ Sauce (doctored of course with added spices). Ribs were so moist and the meat was practically falling off the bone. 2 slabs of ribs were demolished -- sausage was barely touched! Thanks for the great tips!!

Hope that is the beginning of many, many racks of oven doctored BBQ ribs. Nothing wrong with doctored up Kraft Hickory sauce I have used gallons of the stuff mixed with Tiger Sauce, Pickapeppa, dry spices, onions, peppers, vinegar, mustard, horseradish maybe even some wassabi.

You can do brisket, pork roast or beef roast the same way. Beef short ribs I do a little different, I actually braise them in a slow cooker with some liquid (sometimes water sometimes beer) and a package of onion soup mix then when they are tender they go to the grill for some smoke.

Islander · July 7th, 2009, 03:40 PM

	Quote:	bayoutider
	Hope that is the beginning of many, many racks of oven doctored BBQ ribs. Nothing wrong with doctored up Kraft Hickory sauce I have used gallons of the stuff mixed with Tiger Sauce, Pickapeppa, dry spices, onions, peppers, vinegar, mustard, horseradish maybe even some wassabi. You can do brisket, pork roast or beef roast the same way. Beef short ribs I do a little different, I actually braise them in a slow cooker with some liquid (sometimes water sometimes beer) and a package of onion soup mix then when they are tender they go to the grill for some smoke.

What amount of time do you use in the oven for a brisket-I have never tried it this way?

bayoutider · July 7th, 2009, 06:10 PM

	Quote:	Islander
	What amount of time do you use in the oven for a brisket-I have never tried it this way?

275F oven and 1 hour 15 min per pound. I rub the meat with some yellow mustard then rub in a good dry rub and double wrap in heavy foil for overnight. Pop it in the oven in the morning after adding some liquid to the foil and close it back up. Liquid can be apple juice, coffee or wine. After you have reached cooking time open the foil and check for done. If it needs a little more time you can leave it open and spray the meat with apple juice, coffee or wine to keep the meat moist.

Place meat on cutting board, give it one more spray and let rest for about an hour then cut across the grain.

BamaLuver · July 7th, 2009, 07:27 PM

I've always wanted to try this Paula Dean recipe for short ribs. The brisket sounds great -- I'll have to give that a try!

bayoutider · July 7th, 2009, 11:15 PM

	Quote:	BamaLuver
	I've always wanted to try this Paula Dean recipe for short ribs. The brisket sounds great -- I'll have to give that a try!

This is just strange, I have beef short ribs laid out for tomorrow. I put my short ribs in a 6 quart dutch oven, slice some onion and toss in a crushed clove of garlic. The ribs are salt and peppered then after a light dusting of flour they are browned on all sides (this can take 15-20 minutes and is the worst part of making short ribs). Next I add beef broth or stock to almost cover the ribs and bring it to a boil after adding 1 bay leaf and a big handfull of baby carrots. I have been known to add sliced celery and bell pepper. Bring this up to a boil then turn down to simmer for 2 hours. Remove the ribs to a plate, remove the carrots, they are done, remove the bay leaf and add enough dark roux to make a gravy. Bring the liquid up to a boil add the ribs back in and let simmer another 20-30 min after tasting and adjusting salt and pepper. Stir the gravy to keep it silky smooth. Remove the short ribs to serving plates (Use tongs or a big spoon the ribs will be that tender). Now add a pat of butter to the gravy to give it some shine (old chef trick). Serve with mashed potatoes or steamed rice, pour gravy liberally over ribs and starch.

If you like spicy you can add 1-2 tsp grated horseradish to the gravy while it simmers.

BamaLuver · July 7th, 2009, 11:30 PM

For some reason, it's not easy to find short ribs at the two grocery stores I visit. I usually get most of my meat from Winn Dixie, but last time I checked, I still couldn't find any s/r.

Let me know how they turn out Bayou. Bet they're tender & delicious.

bayoutider · July 8th, 2009, 12:08 AM

	Quote:	BamaLuver
	For some reason, it's not easy to find short ribs at the two grocery stores I visit. I usually get most of my meat from Winn Dixie, but last time I checked, I still couldn't find any s/r. Let me know how they turn out Bayou. Bet they're tender & delicious.

They always turn out extra tender. I know what you mean about them being hard to find. Sometimes I have to settle for long beef ribs which aren't the same, bone is different but they can be almost as good and I cook them the same way. Get to know your butcher and maybe he will cut some special for you and hide them in the back.