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Cooking At Home & Shopping => Cooking at Home or with friends => Topic started by: Mike GadgetGeek Stock on May 17, 2010, 10:19:48 AM

Title: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on May 17, 2010, 10:19:48 AM

Click on this for more Ribs on the Big Green Egg  (http://www.flickr.com/photos/49637895@N00/sets/72157624079185378/) pictures

Well the lessons worked, the preparation was much more than I generally do for pork spare-ribs, the glaze was a different approach and I used a different rub than I have EVER used in the past.

We went store-brand on the sides, but I made some killer baked beans to serve with the dinner.  We had our cousins from Ohio visiting town so they came over to share the bounty, they brought potato salad and slaw from the Publix. We opened a jar of Mickle's Pickles to go with our ribs.  Some tea for some, some wine for others and a good, relatively easy meal but for the ribs.

Conclusion:

I would have used a bit more wood to give the ribs a bit more smokey flavor
Doing the ribs St. Louis style makes for a much more evenly finished product
I would use my own rub or a variation next time, or use more of the off-the-shelf product that I used on Sunday
I love the idea and the results of the glaze, I could have dusted on a bit more of the rub in between glazes to give the ribs more punch.  
They were really delicious.  I mean really delicious.

Here is a picture of them.

(http://aroundhere.net/Mike2/285Fpics/glazedribs22.jpg)






Title: Re: Ribs Cooked at home
Post by: HaagenDazs on May 17, 2010, 10:43:47 AM
Cool. So did you buy the St. Louis cut or trim them yourself? 
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on May 17, 2010, 10:58:06 AM
Cool. So did you buy the St. Louis cut or trim them yourself? 

I did 'em myself..   saved all of the trimmings to go into a big Mexican pork something later on. Though I didn't weigh the before and after's, I'm guessing that over 1/4 of the weight of the whole rack went into the trimmings bag, maybe more with that big chine bone and all?

One class at BGE headquarters gave me the confidence that I needed to work the racks down to St. Louis style...

.
Title: Re: Ribs Cooked at home
Post by: AndyBoy on May 17, 2010, 11:18:06 AM
Those look awesome.
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on May 17, 2010, 11:43:48 AM
Title: Re: Ribs Cooked at home
Post by: Barnum on May 17, 2010, 05:38:46 PM
Those are indeed a thing of beauty!  After I've finally gotten consistent with 3-2-1 you go changing  :-\

Is this change of direction coming more from the competition folks or the BGE classes?  Or some of both?   
Title: Re: Ribs Cooked at home
Post by: Barnum on May 30, 2010, 11:25:51 AM
Until I get new inspiration (hint), I'm doing the 3-2-1 method or in the case of baby backs closer to a 2-1.5-.75.

Here are the costco baby backs with the dizzy pig "red eye express" rub:

(http://lh6.ggpht.com/_bDslkypbNJo/TAKQU9VYkHI/AAAAAAAACDE/W2HwoWpoyd4/s400/ribs.jpg)

Using cherry wood for smoke and infusing the neighborhood with a nice smell

(http://lh3.ggpht.com/_bDslkypbNJo/TAKQUgkqorI/AAAAAAAACDA/Gd6bfLUgVQc/s400/smoke.jpg)
Title: Re: Ribs Cooked at home
Post by: Barnum on May 30, 2010, 01:20:49 PM
After 2 hours of smoke:

(http://lh3.ggpht.com/_bDslkypbNJo/TAKsSJTM7FI/AAAAAAAACDM/Ifm1xT6_s00/s400/ribs_2.jpg)

Now for some steam...
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on May 30, 2010, 02:09:03 PM
Until I get new inspiration (hint), I'm doing the 3-2-1 method or in the case of baby backs closer to a 2-1.5-.75.

I haven't tried my newer method on Baby Back ribs..  I think your timing will be right on? 

I do like the double tiered flat rack that clamps on the main grill on the Big Green Egg, though I have done ribs for 20 years in a stand-up rack (like the one you are showing), the last ones I did were so good I may have to switch to the "flat" rack from now on?

The flat rack does let you sop on the glaze (not BBQ Sauce), toward the end of cooking, and I like that..

.
Title: Re: Ribs Cooked at home
Post by: Barnum on May 30, 2010, 02:16:37 PM
Until I get new inspiration (hint), I'm doing the 3-2-1 method or in the case of baby backs closer to a 2-1.5-.75.

I haven't tried my newer method on Baby Back ribs..  I think your timing will be right on? 

I do like the double tiered flat rack that clamps on the main grill on the Big Green Egg, though I have done ribs for 20 years in a stand-up rack (like the one you are showing), the last ones I did were so good I may have to switch to the "flat" rack from now on?

The flat rack does let you sop on the glaze (not BBQ Sauce), toward the end of cooking, and I like that..

.

Because the consumers are expecting it, I'll be using a thinned BBQ sauce on these.  When they come out of the foil being steamed, I'll remove the plate setter for some direct heat/flame, cut them down to half-racks, and put them on the grill for some sauce and a little bit of crust.
Title: Re: Ribs Cooked at home
Post by: Barnum on May 30, 2010, 05:25:41 PM
Sauced and finished off.

(http://lh3.ggpht.com/_bDslkypbNJo/TALlk6dN6dI/AAAAAAAACDU/eFbXP3l8_xs/s800/ribs_final.jpg)
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on May 30, 2010, 06:12:53 PM
Sauced and finished off.   

Those look dern good.. 

.
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on May 31, 2010, 01:39:06 PM

Though I am still feeling pretty punk, I am slow-smoking all of the trimmings from the spare ribs I converted to St. Louis style last week or so..

I know some of the thin chunks will come off in an hour, but I'm thinking that there is plenty-O-meat to toss into a Chile Verde or something later on..  They HAD to be cooked..

I ad-libbed a rub (combined 3 that I had).. but I measured out the amounts (CP did the measuring), so in case they are way good I can go back to that rub again.
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Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on May 31, 2010, 06:17:17 PM


I just had to slice off a chunk of the well seasoned bit and pieces and taste it..  I hope I don't suffer for it, but it was way good..

pictures coming...   it looks like Junk on the grill, but it will be good cooked with something else later in the week..

I think I'm having some boiled chicken breast tonight, along with some soft rice, and some overcooked (soft) vegetables..

Tomorrow or later in the week I'll be experimental..

.
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on June 01, 2010, 10:22:25 AM

These turned out pretty darn tasty though I only had a bite or two..

This will be good use to the trimmings from the LARGE racks of spare ribs.

(http://aroundhere.net/Mike2/285Fpics/ribsNthings22.jpg)
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Title: Re: Ribs Cooked at home
Post by: Corky on June 07, 2010, 09:50:24 AM
Oh boy those ribs look good. Sure wish I had a BGE. Maybe I can talk my better half into letting me get rid of the gas grill, but I'll never get rid of my Weber. There's just something about a Weber! I cooked a brisket on the Weber last week and just couldn't quite hold the temp I wanted. Too much open vent, too little vent, oh well, guess I'll have to just keep practicing.
Title: Re: Ribs Cooked at home
Post by: el_ted on June 12, 2010, 07:10:49 AM
Sometimes, I just smoke them all the way to the end.  Most of the time, I do a modified 3-2-1.  Here's the question- what's the consistency like when you do 3-2-1?  Two hours in foil has always seemed like way too long for me, so I go for a lot less.  What I end up with is something that pulls away from the bone easy but isn't falling off (just held together by the glaze).

Tomorrow I'm doing baby backs and St. Louis spares for my FIL's b-day.  I did baby backs over Memorial Day weekend and liked that I just had to pull the membrane off for prep.  I also bought the spares pre-cut at Restaurant Depot. They're closer to baby back prices, but at least I don't have to spend 10-15 min per slab on prep. I don't cut nearly as much off as the ones I bought- I don't get good use out of just the tips, so I'd rather leave most of that meat on.

My method also has been to rub and wrap in plastic overnight before cooking. The baby backs I made the other day came out fine without, so I may drop that part of the prep as well.

(http://i291.photobucket.com/albums/ll318/dthull3/th_KIF_3341-2.jpg) (http://s291.photobucket.com/albums/ll318/dthull3/?action=view&current=KIF_3341-2.jpg)
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on July 03, 2010, 06:40:26 AM

4th of July ribs experiment...

6 racks of sprareribs cut down to St. Louis style are waiting until late this evening to be rubbed with my combo-rub of off-the-shelf rubs.  I am possibly going to do 3 racks on the Weber Smokey Mountain and 3 on the BGE, I'll have to see later today if I can fit 6 racks (fairly long racks) on the Big Green Egg..   Glaze is planned, BBQ sauce is done.  Now to plan the sides..

.
Title: Re: Ribs Cooked at home
Post by: Northside Food on July 03, 2010, 10:01:11 AM
I've got a rack braising in the oven right now. I rubbed them with paprika, salt, pepper and cumin. Then I covered them in sliced onions, cider vinegar and sriracha sauce. They'll braise until tender and then hopefully onto the grill. Last time I tried this, they were too soft to go on the grill without falling apart. Tasted just fine though.
Title: Re: Ribs Cooked at home
Post by: Larkemon on July 03, 2010, 11:45:07 AM
Do you oven braise covered or wrapped in foil or just sitting on a roasting rack?  I made some yesterday that I wrapped in foil.  Probably could have used about 30 more min in the oven, but texture was still better than I've been able to achieve on my grill lately.  I've shelved my on the grill attempts for now as I have a hard time getting consistent results from it. 

Northside, I like the sound of your recipe.  I have another rack in the freezer from Target (1.49/lb for St. Louis Cut is hard to beat).  Thinking of making a Vietnamese style one with fish sauce, garlic, lemongrass, pepper, oyster sauce and sugar for the wet marinade.
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on July 03, 2010, 04:27:59 PM


Today is the first day I wished I had an Extra Large Big Green Egg...

.
Title: Re: Ribs Cooked at home
Post by: Melomom on July 03, 2010, 04:31:15 PM
Article about ribs by Harold McGee in the NYT:

http://www.nytimes.com/2010/06/30/dining/30curious.html?_r=1
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on July 03, 2010, 04:45:37 PM
Article about ribs by Harold McGee in the NYT:

http://www.nytimes.com/2010/06/30/dining/30curious.html?_r=1  

Good article..    But not what I am either aiming for nor want, though I am sure they would be good on a cold winter evening, snowbound somewhere.  

Apples and Oranges is the cliche'd way to talk about cooking them in the oven and doing them correctly on a smoker or grill.  

I have an offset 48" wood smoker that has sat unused because the other grills/smokers sitting here have been able to handle the load.   I would fire it up if I needed to do 12 racks of ribs or 8 pork butts, but that is not the case.

So the article is in fact telling the truth, if you are doing ribs/BBQ for your family, and you want to learn enough about it, a good smoker/grill will get the job done..  If you want oven cooked ribs, well that's another category all together IMHO..

And this is NOT coming from an exclusive haughty position, I just think it is DIFFERENT..   Heck, my brother and his wife LOVE ribs cooked in a crock pot, I'm okay with that, but it ends up being a different product than what I intend to produce tomorrow.

.
Title: Re: Ribs Cooked at home
Post by: AndyBoy on July 03, 2010, 06:24:25 PM
I have 3 baby back racks all rubbed down with John Willingham's rub recipe and will start them about 2 o'clock tomorrow. We have 2 "for sures" coming and 3 "maybes" so I am making sure there is plenty of ribs along with a whole chicken. I also made this killer barbeque sauce from the same cookbook that was finished with 2/3 cup of cognac, it is really complex and delicious.
Title: Re: Ribs Cooked at home
Post by: Northside Food on July 04, 2010, 07:03:45 AM
Oh, I totally agree. There's a HUGE difference between braised ribs and smoked ribs. I prefer smoked ribs, myself, but I don't have the correct set up at home. When I make ribs at home, they are braised in the oven.

Ribs yesterday turned out pretty good. I think I probably could have gotten them on the grill for a glaze, but my husband insisted on eating them immediately. Apparently the smell from the oven had been driving him crazy all day. We'll try this recipe again sometime.
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on July 04, 2010, 12:22:14 PM


Sneeeeek Preeeeeview...   the ribs just went on the Big Green Egg...   not much room left.. ..  LOL



(http://aroundhere.net/Mike2/285Fpics/ribsonat1pm_c22.jpg)


(http://aroundhere.net/Mike2/285Fpics/ribsonat1pm_a22.jpg)

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Title: Re: Ribs Cooked at home
Post by: Barnum on July 04, 2010, 12:27:10 PM
Mike,

Now that's a bunch of ribs!

2 questions:

You worried at all about smoke circulation given how close some of those racks are?

Do you plan to finish them off over some higher direct heat?  If so, guess you'll have to do them in batches?

I know that when I do 3-4 racks in a stand like that on my large BGE, I tend to cut them down to half racks to make it easier to get them finished of on the grill top after I've removed the plate setter for a little direct caramelizing action.
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on July 04, 2010, 01:11:37 PM
Mike,

Now that's a bunch of ribs!

2 questions:

You worried at all about smoke circulation given how close some of those racks are?

Do you plan to finish them off over some higher direct heat?  If so, guess you'll have to do them in batches?

I know that when I do 3-4 racks in a stand like that on my large BGE, I tend to cut them down to half racks to make it easier to get them finished of on the grill top after I've removed the plate setter for a little direct caramelizing action.

#1  They will get plenty-O-smoke, and I'll move them around in the rack as I cook them.

#2  I have3 a regular 22 1/2" Weber set up next to the BGE for some moving around and some horizontal glazing on toward 6pm..  I don't care too much if they have any outside char, I am going for done, juicy, flavor rather than a caramelized surface.  They are all experiments.   

.
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on July 04, 2010, 01:41:05 PM
Title: Re: Ribs Cooked at home
Post by: AndyBoy on July 05, 2010, 07:36:54 AM
I only took this photo of my ribs and chicken when I first started them. They were very good and a little spicy but not too much. The chicken came off about 45 minutes before the ribs and was moist, tender and really good. Chicken was just basted a few times in a herbed butter paste. I cooked everything slowly at about 210 to 235 with hickory for the first couple of hours. We had a great little gathering last night and the wine was flowing. It was a memorable fourth of July.
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on July 05, 2010, 01:23:13 PM


I'm going swimming, but wanted to post the pics of the ribs and the eaters..    more on this later..

http://www.flickr.com/photos/49637895@N00/sets/72157624302952301/ (http://www.flickr.com/photos/49637895@N00/sets/72157624302952301/)


..
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on May 01, 2013, 09:09:20 PM


I'm doing them tomorrow, they are cut & and scaled, rubbed and rubbed and back into the fridge until tomorrow.


....
Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on May 02, 2013, 06:08:32 PM


Doing really well.  Pictures next week, I have a schedule.

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Title: Re: Ribs Cooked at home
Post by: Mike GadgetGeek Stock on March 03, 2015, 02:31:07 PM


Dern, I do promise more pictures than I post..     Anyway..   3 racks of baby backs rubbed, and ready for the smoker, they should only take about 3 hours or so even though they are thick.. 

Smoking these on white oak..

.........