New/Old Way to Cook Pork Ribs

SparkDr wrote:
Cooking ribs is kind of like playing a hand of poker to me. There's so many different ways to do it, each with a different end result. I have found meself perpetually caught up in a game of "Can I make them even better next time?". My favorite so far has been pork spare ribs done in a variation of the 3/2/1 method (3hrs smoke / 2hrs in foil with apple juice / 1hr with sauce). Dry rubbed and refrigerated overnight prior to cooking. A blend of peach and apple woods for the smoke. My own little travesty is that I use an electric smoker. Say what you will, it's the most consistent means of controlling the heat, makes plenty of smoke, and doesn't require constant babysitting.

I do my SLR basically the same way. I use my pellet grill with apple or cherry. Ok, now I'm hungry.

Ribs = Baby backs (my preference) or spare ribs. Pork only please.

Not 'country style'. "They contain no rib bones".

I also like to cook them using the 3/2/1 method on my pellet grill. I would rather eat up some good ribs then ANY steak - except maybe a tri-tip !

Cooking ribs is kind of like playing a hand of poker to me. There's so many different ways to do it, each with a different end result. I have found meself perpetually caught up in a game of "Can I make them even better next time?". My favorite so far has been pork spare ribs done in a variation of the 3/2/1 method (3hrs smoke / 2hrs in foil with apple juice / 1hr with sauce). Dry rubbed and refrigerated overnight prior to cooking. A blend of peach and apple woods for the smoke. My own little travesty is that I use an electric smoker. Say what you will, it's the most consistent means of controlling the heat, makes plenty of smoke, and doesn't require constant babysitting.

GoPackGo wrote:
Except Country Style Ribs aren't Ribs.

Well, there ya go :B

"Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula)."

Halmfamily wrote:
That would be a travesty here in the south. Ribs should be cooked low and slow with the smell making your mouth water in anticipation of there arrival.

It's a travesty up here in Canada as well!! Ribs are meant to be savoured, taken time over, almost an event ( BBQ ribs are a passion of mine ) Skin em', trim em', rub em' gently BUT firmly with a good spice rub the put em' on the grill grab some beers and let those baby-back's take you to BBQ nirvana!!


Mallard's Bubba' "Q" Sawse

You'll need a large ketchup bottle to store, in a large sauce-pan combine;

1cup-yellow mustard [use the cheap stuff]
1cup-ketchup [use the cheap stuff]
1 cup-white vinegar
1 cup-dark brown sugar
1 tablespoon -garlic powder
1 tablespoon-onion powder
1 tablespoon-black pepper
1 teaspoon-cayenne pepper
1 teaspoon-kosher sea salt

Optional/Add/replace
add 1/2-cup-honey
add 1TBSP-chilli powder
add 1 cup-malt vinegar

Bring to a simmer over LOW HEAT until sugar is combined

let cool and store in bottle.



Mallard's Rib Rub

1 cup brown sugar
1/2 cup paprika
2 tablespoons black pepper
2 tablespoons Kosher Sea salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne
1 tablespoon Caesar Rim/celery salt
2 tablespoon Dry Mustard
2 tablespoons curry powder
2 tablespoon "La Grille" Lemon and Herbs

Combine all ingredients together on a bowl and store in an air-tight
container.


Skin ribs, Trim off waste, rinse and pat dry with paper towels, coat liberally with rub mixture front and back and let sit for one hour, longer is better. Cook ribs indirect low n' slow and when they bend in half when you pick the up with tongs sauce them then wrap them with tin-foil and put a tea-towel over them for 20 minutes then mow down!!!

Sheryl Crow: "Its not having what you want,Its wanting what you got"

Cut the slab of ribs into individual ribs and throw them in the deep fat fryer. When done take them out and sprinkle with Tony's Seasoning. My goodness, they are good..

Except Country Style Ribs aren't Ribs.

An old and proven technique for cooking country style ribs among other cuts of meat and poultry.

That would be a travesty here in the south. Ribs should be cooked low and slow with the smell making your mouth water in anticipation of there arrival.

Perhaps you mean Par Boiled then finished on the grill?

Boiling ribs alone would be Yuk!