Support NeoGAF

[cryptoadam]

So GAF, just got into making myself ribs so now I want to learn from the masters.

Total noob for now, just the basics, broil it in the oven with some water for maybe an hour or so, then add some BBQ sauce which is some soy, store bough BBQ, brown sugar and lemon, coat it up and cook for another hour or so. Usually cook for about 2-3 hours total.

Seems pretty basic so any tips to take this to the next level?

 

[West Texas CEO]

 

[Kadayi]

Sous Vide Ribs

 

[epicnemesis]

Agree on sous vide. (24 hours is a little too tender for my liking, I prefer around 18 hours)
Do you have access to a smoker? Cooking ribs in an oven should be illegal.
Either way, broil is a big time mistake, you can still low and slow in an oven, 225 for 3-6 hours. Keep an eye on them, when they start looking done, pick up the rack with the tongs and do a little twist. If the top starts crack you know they are done.
Edit: forgot to mention you need a water pan between the ribs and the heat source.

 

[edbrat]

An easy but good recipe, esp if you can finish it over charcoal, is Alton Brown

https://www.justapinch.com/recipes/main-course/chicken/who-loves-ya-baby-back-by-alton-brown.html

If you want to go hardcore you can get into sourcing crazy good pork, get into smoking, messing around with rubs and sauces and shit. But if you can't be fucked with all that (which is quite rational) then Altons got your back.

 

[Maiden Voyage]

So GAF, just got into making myself ribs so now I want to learn from the masters.

Total noob for now, just the basics, broil it in the oven with some water for maybe an hour or so, then add some BBQ sauce which is some soy, store bough BBQ, brown sugar and lemon, coat it up and cook for another hour or so. Usually cook for about 2-3 hours total.

Seems pretty basic so any tips to take this to the next level?

Don't use an oven. Charcoal grill or smoker. If you have to go oven, then do the following:

 

[I_D]

Season the ribs with a dry-rub: Pepper, salt, garlic, onion are the necessities. Cayenne, paprika, etc. are optional, but excellent.

Wrap the ribs tightly in aluminum foil, and bake (not broil) them on the lowest temperature your oven can go. It will take a while to dial it in, but this is 185 in my oven, for 3+ hours.
You can peak at them as they're cooking, so you'll know when they're getting to the consistency you like.
Also be sure to flip them at least once, half way through the process. This will cause all the juices to flow back over the ribs, which will keep them from drying out. Just be sure you have plenty of foil at the bottom of your oven, to catch anything that leaks out of your foil coccoon.

After you're finished baking, throw them on an extremely hot grill for just a few minutes, as a way to add a bit of char and coloring (you can also do this step before the oven). If you don't have the grill option, take them out of the foil and stick them straight on the oven racks for a few minutes. This will give them a good crust.



The perfect ribs will be not quite fall-off-the-bone status.

 

[Tesseract]

dry rubbed ribs are the goat

 

[Deleted member 801069]

I’ve made decent ribs using a slow cooker and finishing them off in the oven


come at me

 

[Taxexemption]

I throw them in a slow cooker with BBQ sauce for 6-8 hours on slow or 4 hours on the fast setting if your slow cooker has one of those. This is my preferred brand of BBQ sauce

Amazon.com : Bull's-Eye Original BBQ Sauce (18 oz Bottle) : Grocery & Gourmet Food

Amazon.com : Bull's-Eye Original BBQ Sauce (18 oz Bottle) : Grocery & Gourmet Food

www.amazon.com

You don't need anything else. There are probably better ways to make ribs, but this is an easy way to make some that are better than most. I've experimented with sweeter BBQ sauces like sweet baby rays, I don't think it's as good for slow cooking. I don't know why, it was still good enough to eat, but it was not very good compared to Bullseye BBQ sauce. I'm considering putting pineapple juice in the slow cooker for pork ribs in addition to the BBQ sauce, but I've not done this yet.


You can buy a bunch of chicken drumsticks and throw them in a slow cooker with BBQ sauce. Those things will be so tender that you will be able to easily pull off all the chicken cleanly from the bone with your fingers if you want to. In my opinion drumsticks with half a bottle of Bullseye BBQ sauce will be one of the better experiences you will have with drumsticks in your life. If you've previously eaten a lot of drumsticks even in restaurants you will seriously question what they were doing and why.

 

[SpiceRacz]

A good char is critical. That's my only advice.

 

[MaestroMike]

make sure to get jan blachowicz to tenderize your ribs first

 

[Punkster88]

I don't have a grill so I make them in the oven and they come out bomb. I start by covering the ribs in thing layer of mustered put a good amount of rub on them and cook them at 275 for two hours, I take them out of the oven and paint on some bbq sauce and some brown sugar and then wrap them up in foil nice and tight so it cooks in its own juices for another 2 hours at 275, after that I crack open the foil put a bit more sauce on and put them back in the oven for 15 minutes. They come out super tender and juicy I promise you you're going to love it.

 

[Duellist]

Weber smokey mountain
Smoker, Bag o charcoal, couple of chunks of apple wood and some good st Louis cut ribs. Remove membrane from back, rub with mustard then coat with favorite rub and let er buck. 225-235. Low and slow. Check out this website. His meatheads Memphis dust rub is killer.

Meathead's World Famous Memphis Dust Rub Recipe

This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served "dry," letting the seasoning and smoked shine by skipping the sauce.

amazingribs.com

 

[Teletraan1]

I usually go low and slow on my Weber kettle. 225 for 4-5h. Applewood smoked or just regular. Dry rub or wet.

I recently bought a sous vide and was really impressed with the how the ribs turned out. Finished them on the kettle. Sous vide seems to offer up consistency. The thinner parts of the rib were just as tender as the meatier parts and not prone to drying out.

 

[Liljagare]

Seasoning, porkribs can't be over seasoned almost.

Wetrub, or dryrub, tons of it, sauces you like, mustards, glazes you like, add smoke, go low and slow, the lil' buggers can take anything.

I do a rub with something similar to Emeril Lagasses BANG! seasoning:

1. 2 1/2 tablespoons paprika.
2. 2 tablespoons salt.
3. 2 tablespoons garlic powder.
4. 1 tablespoon black pepper.
5. 1 tablespoon onion powder.
6. 1 tablespoon cayenne pepper.
7. 1 tablespoon dried leaf oregano.
8. 1 tablespoon dried thyme.

But I use fresh herbs from the garden, slop with a tomatoe/orange zest/soy/mustard sauce, and glaze with the same, that has been reduced.

I sometimes do the 72H sousvide method (58 celsius), although friggin' amazing, just takes too long, I do it for specials, like Christmas or New years Eve, or if there is someone I really like, a birthday party.

 

[GymWolf]

I'm shit at cooking so i just buy the frozen ribs ready to warm and eat at the supermarket...