Favorite way to make ribs

[Joe Ferguson forever]

3 hours ago, TheCockSportif said:

I'm somewhat echoing what people have said here, but I'll do pork ribs in the following order.  (Before doing anything with the ribs, I recommend removing the membrane on the back/bottom, also as others have noted.)

 

1. Smoker.  I'm currently using a Camp Chef pellet smoker (Traeger, Pit Boss, etc make similar products).  This my gen 2 of smoking; the first was a Masterbuilt box smoker (wood chips).  Prep the ribs by removing the membrane as noted earlier, and pat dry with a paper towel.  Then liberally apply a (dry) spice rub to both sides and let sit uncovered in your fridge for 24 hours.  Pat down the next day with a paper towel then add pinches of your spice rub as needed.  Put on 225F smoker, high smoke, for 4 hours.  Remove ribs and cover with foil or butcher's paper for another 2-3 hours.  I find that foil gets them really close in 2 hours where with butcher's paper it's more like 3 hours.  Open the covering and apply a sauce.  I make a habanero-honey-carrot as a finisher.  My dry rub does not use any sugar.  I prefer to glaze in the end.  You should be good to go after 7-8 hours.

 

2. Sous vide.  The reverse sear.  I go 24 hours in a 140F sous vide bath.  In the vac packed bag I'll put my spice rub and liquid smoke (as noted by @Jauronimo before).  Seal it, get it in the bath, should be good to go 24 hours later.  By good to go, I mean, finish the ribs how you want.  You can do oven, grill, whatever.  When they come out of sous vide they look like boiled meat, and the color is kinda gross (gray).  I pat down a bit before finishing on the grill with a sauce or cranking the smoker up to >300F (pellet smokers can do this) and doing the sauce as mentioned above.  This renders the best juicy/meaty result although I think that the bark is not as good, well, because this method does nothing to develop it.

 

3. Smoker above + finish in oven at 400F for less than an hour.  You can sauce or whatever you want here.

 

 

 

gonna try the sous vide method..  My wife did  ribeye in it and it was fantastic!

[NoSaint]

Cant sing the praises enough for the pit barrel - 

 

they call it a rib and chicken machine and it’s true. 

[SoTier]

On 6/20/2023 at 8:02 PM, Johnny Hammersticks said:

Pork ribs.  I got a recipe from my chef buddy “smack it up, flip it, rub it down.”  I rub the ribs and let them dry brine in the fridge over night.  I first hit them on the grill just to give them a nice char.  Then I cook them in the oven low and slow for a few hours.  Fall of the bone tender and delicious.

 

I sort of do this, too, but in a different order.  I bake them in the oven in a roaster on a rack with a little water in the bottom until tender.   Then I put them on the grill and slather them with sauce to get the char.

[BuffaloBill]

On 6/20/2023 at 1:15 PM, Limeaid said:

My wife makes ribs many ways - i.e. BBQ and Chinese Char Siu 叉烧 style - but best way I found for ribs is to make them in a Ninja.  She cooks them with veges (onions, potatoes, red cabbage and baby carrots so far) and the veges absorb the flavor of the ribs.  

 

In college I would buy ribs at a butcher and cook them in a locking pot and then marinate them with homemade sauce and finish the cooking.  I would have people on my dorm floor coming buy asking if they could sample them but then wanting to finish the whole rib.  The sauce I made without a recipe by experimenting and found out that if you repeatedly boil down rosemary (hours) the remaining liquid could be used in sauce to make it sweet without sugar.

The boiled down rosemary is an interesting idea that could have many applications.  

[TheCockSportif]

13 hours ago, redtail hawk said:

gonna try the sous vide method..  My wife did  ribeye in it and it was fantastic!

Yes, I agree about the ribeye.  Last time I did taco salad, I sous vide a ribeye (spices were in the vac seal bag with the meat), then pan seared (hard) for 1 min per side.  Absolutely perfect, and dead simple to do.

[Saxum]

3 hours ago, BuffaloBill said:

The boiled down rosemary is an interesting idea that could have many applications.  

 

It is an idea I came up with completely on my own. 

For most ideas I looked at ingredients on packages and just played with quantities but the rosemary was just inspiration.

[Joe Ferguson forever]

3 hours ago, TheCockSportif said:

Yes, I agree about the ribeye.  Last time I did taco salad, I sous vide a ribeye (spices were in the vac seal bag with the meat), then pan seared (hard) for 1 min per side.  Absolutely perfect, and dead simple to do.

wait...you made taco salad out of ribeye?  why?

[TheCockSportif]

1 minute ago, redtail hawk said:

wait...you made taco salad out of ribeye?  why?

Good point.  My parents had two ribeyes in the fridge that were about to expire, and simultaneously had a broken grill.  And I'd already bought everything for taco salad.

 

Ribeye on a taco salad is pretty great though!

[Joe Ferguson forever]

1 minute ago, TheCockSportif said:

Good point.  My parents had two ribeyes in the fridge that were about to expire, and simultaneously had a broken grill.  And I'd already bought everything for taco salad.

 

Ribeye on a taco salad is pretty great though!

ok...i'm not gonna try truffles in mushroom soup tho.  not even morels unless I have an amazing foraging year.

[frostbitmic]

In the morning I'll rub the ribs with some Nantucket Spice Rub and put them in the refrigerator for a few hours.

 

Then I fire up one side of the grill and set for low temp. Then i put the ribs on the upper rack on the opposite end and close the lid. I'll flip them every half hour for 2 1/2 hours or so then slather some Sticky Lips(Rochester BBQ joint) Cherry Bomb sauce on them, give that about 10 minutes and voila ... and all for me as my wife is a vegetarian.

[Miyagi-Do Karate]

Smoked some ribs and chicken thighs in my kamado joe Jr. (Red egg). Came out very tender, but the char was a little harsh on some of the ribs. I think I need to lower my temp and also spritz more. Had them at around 275. 

[Joe Ferguson forever]

We did the sous vide method this weekend.  Actually, my wife did.  12 hours at 165.  She put on some Japanese BBQ sauce and reverse seared in the oven.  Melt in your mouth and delicious.

[TBBills Fan]

my favorite way to make ribs is by being natural and using an element of truth when Im making a Rib on someone

[HereComesTheReignAgain]

I used to use Ray Lampe's recipe and smoke them back when I had a big yard and smoker.  Lately I have used the sous vide method and the ribs have been almost as good as smoked!  I was very skeptical, and pleasantly surprised with the results.  I grilled them for a few minutes on high heat to finish them off.  One of the great things about ribs, is that you can cook them right up to the point where you would sear them, and then vacuum seal and freeze them.  When ready to eat, just thaw them out, throw them on a hot grill and brush on the BBQ sauce to caramelize it a little.

[Miyagi-Do Karate]

On 6/22/2023 at 11:25 AM, redtail hawk said:

wait...you made taco salad out of ribeye?  why?

you asked the very question I was about to! 

[Jauronimo]

 

These ribs are pretty spectacular.  I made them once and they were a big hit.

[Mike in Horseheads]

I found this very easy recipe that hasn't disappointed yet. Dry rub both sides and place meat side down covered in a 225 oven for 3 hours.  Remove foil and ribs (two spatulas work great) pour of grease put ribs back meat side up in pan and slobber with SBR's or your favorite BBQ sauce. Cook uncovered for 30 minutes, remove from oven let sit 5 minutes and serve. Had baby backs last night that were awesome!

[BuffaloBill]

On 6/21/2023 at 6:34 PM, Joe Ferguson forever said:

gonna try the sous vide method..  My wife did  ribeye in it and it was fantastic!

 

On 6/22/2023 at 8:16 AM, TheCockSportif said:

Yes, I agree about the ribeye.  Last time I did taco salad, I sous vide a ribeye (spices were in the vac seal bag with the meat), then pan seared (hard) for 1 min per side.  Absolutely perfect, and dead simple to do.

 

 

Have a 1 lb ribeye from local butcher in the sous vide right now.  Will finish by searing and butter basting in a hot cast iron pan (looking for crust finish) rest for 5-10 minutes. Potatoes rubbed in olive oil are baking. Then adding a side salad.  If we went out somewhere this would be $100+ easily for the two of us.  Significantly less money to do it at home.   

[Augie]

On 1/28/2024 at 1:09 PM, BuffaloBill said:

 

 

 

Have a 1 lb ribeye from local butcher in the sous vide right now.  Will finish by searing and butter basting in a hot cast iron pan (looking for crust finish) rest for 5-10 minutes. Potatoes rubbed in olive oil are baking. Then adding a side salad.  If we went out somewhere this would be $100+ easily for the two of us.  Significantly less money to do it at home.   

 

My wife won’t order steak anymore when we go out. She says the BEST she can hope for is something about as good as what we do at home (sous vide). And you don’t always get that lucky. You can have a great meal and save a fortune at home on both the meat and the wine. 🍷 

[Pete]

Sois vide