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(Toronto Star)   Best baby back rib recipe for Father's Day?   ( thestar.com) divider line
    More: Survey, Vinegar, Barbecue, Condiment, tsp onion powder, dry rub, Baking, Spices, tsp garlic powder  
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227 clicks; posted to Discussion » on 14 Jun 2017 at 2:50 PM (17 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



32 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2017-06-14 02:46:48 PM  
If you're smoking use a mix - 1/3 Hickory, 1/3 Pecan, 1/3 Apple.

My rub is similar to what is there.  I use both brown and granulated (white) sugar.  I mop with a mix of 1/3 water, 1/3 white vinegar and 1/3 dijon mustard...while cooking.  I usually don't wrap to finish cooking unless I'm going for fall-off-the-bone tender (sometimes do, sometimes don't).
 
2017-06-14 02:49:20 PM  
img.fark.net
 
2017-06-14 02:51:13 PM  

oldfarthenry: [img.fark.net image 281x179]


You are a cruel, mean-spirited man.
 
2017-06-14 02:51:52 PM  
img.fark.net    + img.fark.net
 
2017-06-14 02:57:37 PM  

MrBallou: oldfarthenry: [img.fark.net image 281x179]

You are a cruel, mean-spirited man.


As a long-time father I prefer to think of myself as a realist.
'Happy Fathers day, dad. Here's a rock or sumpin'.'
 
2017-06-14 02:58:42 PM  
The recipe someone else makes. Now be quiet and let me take a nap.
 
2017-06-14 03:00:06 PM  

oldfarthenry: MrBallou: oldfarthenry: [img.fark.net image 281x179]

You are a cruel, mean-spirited man.

As a long-time father I prefer to think of myself as a realist.
'Happy Fathers day, dad. Here's a rock or sumpin'.'


Yeah, I'm expecting "Hey Dad, make us a big breakfast tomorrow for Father's Day. Wake us when it's ready."
 
2017-06-14 03:02:00 PM  
Quit being so cheap and take your dad out to eat.
 
2017-06-14 03:12:46 PM  
I buy the loin back ribs from Kroger or wherever they are on sale, in the cryo-vac packs, stuff a half-dozen in the freezer for weekend cooking.

I tend do go for a more Asian-inspired seasoning than traditional BBQ flavors, mostly because it's damn good.

Thursday, I'll take them out and put them in a cool water bath, still in the bag, to thaw for a few hours.  Then, in a plastic tub, I'll mix a wet slurry consisting of soy, sesame oil, garlic powder, Chinese 5 spice, a little garlic-chili paste (vary depending on your guests' tolerance for heat), black pepper, fish sauce (couple tablespoons will do) and dry chili powder. You can add dried onion flakes if you want, too. I don't add any sugars at this point, since it will just burn during the first couple hours in the smoker. (My smoker is shiatty and gets hot spots, your mileage may vary)

Get the ribs completely covered in the marinade, and then pack them tight in the plastic tub, and cover with plastic wrap to make them as airtight as possible.

Marinate until Saturday AM, and let them come to room temperature before smoking.

With your smoker @225F, and generating lots of hickory smoke, put the ribs in and LEAVE THEM ALONE for the first hour.  Depending on your smoker, you may have to move them up or down a shelf if you get hot spots.  Adjust accordingly, and slather on some of the leftover seasonings and pork juices, and let them smoke for 2 more hours, tweaking as needed and adding more sauce.  Add more wood as needed to keep the smoke up, but watch the temp.

While you're waiting for the ribs to finish the smoke portion, put the remaining juices in the marinade box in a saucepan, and warm it up to a low boil for a few minutes to cook any remaining raw pork liquids,  Then, turn it off, and add brown sugar, a couple shots of bourbon, and stir it until it's basically a thin ketchup consistency.  Taste it along the way and tweak the seasonings as needed.

Remove the ribs from the smoker, coat them generously with the liquid rub, and then wrap them in foil (one rib to a foil pouch) with the DULL SIDE OUT.

**IMPORTANT** monitor your smoker continually at this point to make sure you don't get any hot spots, or just put water in the extra pan to keep the heat down.

Let them cook for 2 more hours,  Remove them, leave them in foil, and put them in your oven with the heat off and let them rest for 30 minutes before unwrapping and serving.

Enjoy!!
 
2017-06-14 03:17:17 PM  
I would use Dizzy Pig rubs and had great success.

1) remove the membrane
2) slather in mustard
3) coat with dry rub
4) Let rest in fridge for 2-3 hours
5) chunk Apple or other fruit wood
6) Smoke at 275 (I  know, I know, but it works for me) for 2 hours
7) remove ribs, place on tin foil,   spray liberaly with 50-50 mix of  apple juice/burbon. Leave some juice/burbon in the foil to steam, also place liberal pats of butter on ribs, seal up ribs up in the foil place back on smoker for 1 hour
8) remove ribs from foil and back on smoker for 45 min-hour until done (meat pulls up on bone, and/or ribs bend 45 degrees when picked up with tongs
9) if you sauce, glaze for the last 20 minutes to let sauce set up.
 
2017-06-14 03:28:08 PM  
Sorry dad, you can't send the baby back OR eat it.
 
2017-06-14 03:45:29 PM  
3-2-1 but I tend to go a little light on the 2 to leave a little bit of bite left on the rib.

Raichlen does not really aproove
 
2017-06-14 03:50:59 PM  

martissimo: 3-2-1 but I tend to go a little light on the 2 to leave a little bit of bite left on the rib.

Raichlen does not really aproove


That recipe doesn't specify the type of rib. In my opinion, I think 3-2-1 is too long for BBs. Its fine for the larger Spares or trimmed St Louis. But BB will turn to mush at 3-2-1 (even at a low 225 degrees).
 
2017-06-14 03:51:41 PM  

Danger Mouse: Dizzy Pig rub


Surprised to see this. You know Chris?
 
2017-06-14 03:52:53 PM  

Danger Mouse: martissimo: 3-2-1 but I tend to go a little light on the 2 to leave a little bit of bite left on the rib.

Raichlen does not really aproove

That recipe doesn't specify the type of rib. In my opinion, I think 3-2-1 is too long for BBs. Its fine for the larger Spares or trimmed St Louis. But BB will turn to mush at 3-2-1 (even at a low 225 degrees).


Yeah I was just about to mention that in fact when I re-opened tab, 1hr maybe, I usually cut it to 1.5 hrs myself even on spareribs
 
Ant
2017-06-14 03:54:50 PM  

ReapTheChaos: Quit being so cheap and take your dad out to eat.


This. I don't want to cook my own dinner on father's day!

/wife is taking me out to sushi

🍣
 
2017-06-14 03:59:01 PM  

Eddy Gurge: Danger Mouse: Dizzy Pig rub

Surprised to see this. You know Chris?


No. I don't know Chris. I discovered DP on the Weber Bullet forum years ago. I really enjoy his rubs.  His coffee rub mixed with a hotter one are my favorties for ribs.  He also has some that work great on cedar plank salmon.
 
2017-06-14 04:10:38 PM  

Danger Mouse: No. I don't know Chris.


I went to KCBS judging class with him ages ago and have been friends with him ever since. See if you have access to his new Mole' rub (accent over the e). It's jaw dropping.
 
2017-06-14 04:15:32 PM  

Eddy Gurge: Danger Mouse: No. I don't know Chris.

I went to KCBS judging class with him ages ago and have been friends with him ever since. See if you have access to his new Mole' rub (accent over the e). It's jaw dropping.


Will try it!
 
2017-06-14 04:45:23 PM  
The best recipe is the one you make yourself.  The effort is appreciated even more than store bought rubs, pre seasoned ribs, or using propane.
 
2017-06-14 04:51:57 PM  
 
2017-06-14 05:00:31 PM  
If you only have oven to cook with.....
Simple  but always good.....

1.  Coat ribs with olive oil
2.  Healthy amount of salt and pepper
3.  Sprinkle on some dried rosemary
4.  Place ribs in cooking pan
5.  Add some butter (not too much) to top of ribs before putting in oven - just cut some chucks and leave on top
6.  425 degrees 60 to 85 minutes

Take out of oven and let sit for ~10-15 minutes while covered, to retain heat, before serving.

Enjoy
 
2017-06-14 05:11:49 PM  
Brine for a couple hours.  Or days.
Rinse them a few times to get excess salt out
Rub (go easy on the rub, too much ends up like breading)
Smoke at 225 until they're at your level of done-ness.  Applewood is nice but so are hickory and mesquite.
Wrap them in foil and toss them somewhere, like in a cooler, for 15 minutes (I put them in my microwave because it's small...I don't turn the microwave on)
Use whatever sauce you like.  Or none, i rarely do.
 
2017-06-14 05:40:13 PM  
Dad here.

You can smoke or not smoke the ribs, that is not important.

Rub the ribs with a mixture of brown sugar, paprika, onion and garlic and ginger powders, salt, black pepper, and oregano.  Cook on a rack meat side up 2 hours at 235°F.

Wrap ribs in double layer of aluminum foil and add 1/2 cup of liquid to each rack, either apple or grape juice, ginger ale, or other fruit juice.  Wrap up and cook another 2 hours at 235°F.

Unwrap from the foil (careful, they're hot and falling apart), coat with your favorite sauce, and finish at 400°F for 5 to 10 minutes.
 
2017-06-14 05:51:16 PM  
Dry rub:
1/4 C. Brown sugar
2 Tbs Chili powder
2 Tbs Paprika
2 Tbs Garlic powder
1 Tbs Onion powder
1 tsp table salt
1 tsp Cumin
>if you like a little heat, add a teaspoon of cayenne
(for beef, I often bump up a little on both onion powder and cumin)

For ribs, I neither brine nor marinate.
Allow ribs to sit out til room temperature. Pat dry (thoroughly) apply rub liberally, brush away clumps/excess.

After that, well, it's your oven, grill, or smoker. Do what you're most comfortable with.
 
2017-06-14 06:02:43 PM  

Marcus Aurelius: Dad here.

You can smoke or not smoke the ribs, that is not important.


That's enough from you.,  You just shut your mouth!!!!!
 
2017-06-14 06:30:59 PM  

Marcus Aurelius: that is not important


img.fark.net
 
2017-06-14 06:31:00 PM  

TedDalton: 6.  425 degrees 60 to 85 minutes


Well, there it is...
 
2017-06-15 12:21:06 AM  
I wish I had a smoker, but I don't.

So...

Rub meat in hickory flavored olive oil
Apply Santa Maria BBQ seasoning rub
Apply Charcoal Salt rub
Grill on low until meat is approximately 1/4in up the bone tips or until done.  The thicker half of the slab takes longer than the thinner half, obviously.. but 40-60 minutes depending on ambient temp.
 
2017-06-15 08:54:09 AM  
If you like ribs that fall off the bone, here's what I do:

1. Dry rub - Black pepper, TONS of garlic powder, onion powder, paprika and just a pinch of salt
2. Create a giant foil packet - Similar to how you would do a fish foil packet, except big enough to wrap the ribs.
3. Pour a 12 oz beer in the bottom of the foil packet. That's right, we're steaming this bish.
4. Wrap up the foil at the top, but not too tight. We want some room for the steam to move around.
5. Cook in the oven at 325 degrees for about 1:45-2:00 hours.
6. Fire up the grill, nice and HOT.
7. Slather the top of the ribs with your choice of sauce. Being a Cincinnati guy, I love Montgomery Inns sauce (though I add some extra garlic to it).
8. Drop those ribs top down on the hot, hot grill. I want those flames to char the sugars in the sauce leaving those amazing black lines on the meat.
9. Flip the ribs over and drop some more sauce on it. One final layer. Close the lid and let those puppies cook until the sauce becomes one with the meat.
**Careful picking those ribs up off the grill. I've had them so tender the bones actually drop out of the meat.
ENJOY!
 
2017-06-15 09:53:38 AM  

bhcompy: I wish I had a smoker, but I don't.

1)  Go to the local ACE or Home Depot, Lowes...
2) buy a Weber Smokey Mountain
3) go to the Virtual Weber  Bullet site on how to use it.

It's father's day this weekend. Buy the Weber. you'll have ribs by the afternoon.

Buy it!!!!
 
2017-06-15 02:13:41 PM  

martissimo: 3-2-1 but I tend to go a little light on the 2 to leave a little bit of bite left on the rib.

Raichlen does not really aproove


I don't approve of his put whatever on whatever and roast till jerky methods either.
Seriously, fark that guy.
 
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