C
cheeseonaplate
Guest
What are some of your favorite rib recipes? People from the south speak up
hehe. Meat that falls off the bone.
hehe. Meat that falls off the bone.Cooking Forum
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K
KYHeirloomer
Guest
Actually, Cheese on a Plate, if the meat is falling off the bones it is overcooked. Ribs should have a little tooth to them, so that you are actually tearing the meat off the bone with your teeth.
Nan, being as he specified us folks from the south, it's a logical assumption he means pork ribs. Or so I'd read it.
Cooking ribs requires more than a recipe. There are techniques involved. Not everybody uses the same techniques, so it's a matter of personal taste. And, in places like Mephis, there's actually a war being fought, brother against brother, over technique. But, FWIW, here's my approach.
First off, I always remove the membrane from the backside of the ribs, as it helps them absorb any flavorings used, and cook more evenly. I then rub the rack with a little oil, and coat it liberally with a dry rub. This is done at least an hour before I kick off the grill.
I use my off-set cooker to actually hold the fire, which consists of mixed charcoal and hardwood. The ribs go in the main cooker, where the off-set heat maintains them at about 225-250F. It'll take about 2 1/2 hours for baby backs, maybe three for spares, at that temp.
Half hour before they're finished I brush them with my home-made sauce. Idea is to have the flavor cook in and form a glaze, but not have the sauce caremalize to the point it's burnt and crisp. The rack is taken off the fire, wrapped in foil, and allowed to rest another half hour before serving.
I will share my rub recipe with you, but not my sauce---which is as secret as my chile recipe.
Dry Rub For Meat
4 tbls salt
1 tbls celery salt
2 tbls black pepper
2 tbls ancho chili powder
1/2 tbls cayeene powder
1/2 tbls white pepper
3 tbls smoked paprika
1/2 tbls garlic powder
1/2 tbls dried lemon peel, powdered
1 tbls dry mustard
Mix all ingredients to well blended and store in an airtight container. Sprinkle generously on meat before smoking or slow cooking.
Nan, being as he specified us folks from the south, it's a logical assumption he means pork ribs. Or so I'd read it.
Cooking ribs requires more than a recipe. There are techniques involved. Not everybody uses the same techniques, so it's a matter of personal taste. And, in places like Mephis, there's actually a war being fought, brother against brother, over technique. But, FWIW, here's my approach.
First off, I always remove the membrane from the backside of the ribs, as it helps them absorb any flavorings used, and cook more evenly. I then rub the rack with a little oil, and coat it liberally with a dry rub. This is done at least an hour before I kick off the grill.
I use my off-set cooker to actually hold the fire, which consists of mixed charcoal and hardwood. The ribs go in the main cooker, where the off-set heat maintains them at about 225-250F. It'll take about 2 1/2 hours for baby backs, maybe three for spares, at that temp.
Half hour before they're finished I brush them with my home-made sauce. Idea is to have the flavor cook in and form a glaze, but not have the sauce caremalize to the point it's burnt and crisp. The rack is taken off the fire, wrapped in foil, and allowed to rest another half hour before serving.
I will share my rub recipe with you, but not my sauce---which is as secret as my chile recipe.
Dry Rub For Meat
4 tbls salt
1 tbls celery salt
2 tbls black pepper
2 tbls ancho chili powder
1/2 tbls cayeene powder
1/2 tbls white pepper
3 tbls smoked paprika
1/2 tbls garlic powder
1/2 tbls dried lemon peel, powdered
1 tbls dry mustard
Mix all ingredients to well blended and store in an airtight container. Sprinkle generously on meat before smoking or slow cooking.
C
cheeseonaplate
Guest
Great Recipe
You gotta check out this great recipe. You cook this for about 8 hours in a slow cooker. this is on kraft's site (creamcheese.com)
Braised Tomato Spareribs
Prep Time: 5 min
Total Time: 8 hr 5 min
Makes: 4 servings
2 lb. pork spareribs, cut into single-rib or bite-size portions
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 Tbsp. soy sauce
1 tsp. garlic powder
4 cups hot cooked instant white rice
PLACE ribs in slow cooker. Add tomatoes, dressing, soy sauce and garlic powder; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 4 hours). Skim fat from top of sauce; discard fat.
SERVE ribs and sauce over the rice.
You gotta check out this great recipe. You cook this for about 8 hours in a slow cooker. this is on kraft's site (creamcheese.com)
Braised Tomato Spareribs
Prep Time: 5 min
Total Time: 8 hr 5 min
Makes: 4 servings
2 lb. pork spareribs, cut into single-rib or bite-size portions
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 Tbsp. soy sauce
1 tsp. garlic powder
4 cups hot cooked instant white rice
PLACE ribs in slow cooker. Add tomatoes, dressing, soy sauce and garlic powder; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 4 hours). Skim fat from top of sauce; discard fat.
SERVE ribs and sauce over the rice.
K
KYHeirloomer
Guest
I don't use a slow cooker; or at least not in the traditional ways.
But if I were going to make that recipe, to avoid having mush, I would either use pork country ribs or beef short ribs. Even then, after cooking for 8 hours, their texture will leave a lot to be desired, IMO.
But if I were going to make that recipe, to avoid having mush, I would either use pork country ribs or beef short ribs. Even then, after cooking for 8 hours, their texture will leave a lot to be desired, IMO.
C
cheeseonaplate
Guest
KYHeirloomer . I've had a few ribs in my life that had the texture u are talking about. It depends how they are done I guess. do u cook a lot for the family or friends? if u want some cool ideas..check out this link:
http://www.kraftfoods.com/philly/recipewidget.htm
http://www.kraftfoods.com/philly/recipewidget.htm
K
KYHeirloomer
Guest
>do u cook a lot for the family or friends?<
Yes I do. And also semi-professionally.
Fortunately, I have both the time and inclination to do it right. Most everything I cook is from scratch, and I do a lot of restaurant-style cooking at home.
What I don't do is any of the Sandra Lee kind of stuff; you know, 80% store bought, a little bit of relatively uncreative extra, and voila! A dish to call your own.
When I develop a recipe it's mine all the way.
As a food writer I perhaps am more deeply involved in what I prepare than others might be. Even so, I know there are several on this list who can outcook me any day of the week and twice on Sundays.
Thanks for the link. But the one thing I don't need in my life right now is yet another cooking site; especially one that exists just to promote a company's products.
Yes I do. And also semi-professionally.
Fortunately, I have both the time and inclination to do it right. Most everything I cook is from scratch, and I do a lot of restaurant-style cooking at home.
What I don't do is any of the Sandra Lee kind of stuff; you know, 80% store bought, a little bit of relatively uncreative extra, and voila! A dish to call your own.
When I develop a recipe it's mine all the way.
As a food writer I perhaps am more deeply involved in what I prepare than others might be. Even so, I know there are several on this list who can outcook me any day of the week and twice on Sundays.
Thanks for the link. But the one thing I don't need in my life right now is yet another cooking site; especially one that exists just to promote a company's products.
Cook Chatty Cathy
New member
Hey KYH,
That rub sounds so delicious and I am going to try it on the next rack of ribs that we do! I like you also remove the silver skin, I also do the rub, but never tried rubbing the meat with oil prior to applying the rub, but that sounds brilliant and so I am going to begin doing it that way!
You are right about the meat not being over-cooked and falling off the bone, although I love mine that way best I guess it's just a preference thing.
Thank you for sharing the rub recipe, Cathy
That rub sounds so delicious and I am going to try it on the next rack of ribs that we do! I like you also remove the silver skin, I also do the rub, but never tried rubbing the meat with oil prior to applying the rub, but that sounds brilliant and so I am going to begin doing it that way!
You are right about the meat not being over-cooked and falling off the bone, although I love mine that way best
I guess it's just a preference thing. Thank you for sharing the rub recipe, Cathy
K
KYHeirloomer
Guest
Truth be told, Cathy, I devised it as a Texas-style dry rub for brisket. But it works equally well on just about all barbecue, including ribs, pulled pork, and even chicken.
The purpose of the oil is just to provide a stickier surface for the rub. You could use mustard instead, if you like.
The real key is letting it rest so that the rub draws liquid protein from the meat and forms a pelicle. That, in turns, grabs and holds the smoke against the meat as it slow-cooks.
The purpose of the oil is just to provide a stickier surface for the rub. You could use mustard instead, if you like.
The real key is letting it rest so that the rub draws liquid protein from the meat and forms a pelicle. That, in turns, grabs and holds the smoke against the meat as it slow-cooks.
F
Figgnbama
Guest
Bar B-Q Rub
This is my 1st post here, and I would love to share my rub recipe you all. Yes, I’m in the Deep South. This recipe was given to me be a coworker while in was in New Orleans doing Katrina clean-up. Everyone who has tried it just loves it. I have a sauce recipe made with some of the rub. If you contact me, I’ll share it too.
Makes 8 servings
Makes about 1 cup
Bar-B-Q Rub
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons course salt
1 tablespoon hickory smoke-flavored salt or additional course salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper
You'll find hickory smoke flavored salt at some supermarkets or from internet spice suppliers. Combine all ingredients in a mixing bowl and stir to mix. (Actually your hands work better for mixing than a spoon or whisk does. Use your fingers to break-up lumps of brown sugar.) The rub should be applied to the meat before cooking. Up to a day in advance. Store in a vacuum seal bag and will keep for many, many months.
This is my 1st post here, and I would love to share my rub recipe you all. Yes, I’m in the Deep South. This recipe was given to me be a coworker while in was in New Orleans doing Katrina clean-up. Everyone who has tried it just loves it. I have a sauce recipe made with some of the rub. If you contact me, I’ll share it too.
Makes 8 servings
Makes about 1 cup
Bar-B-Q Rub
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons course salt
1 tablespoon hickory smoke-flavored salt or additional course salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper
You'll find hickory smoke flavored salt at some supermarkets or from internet spice suppliers. Combine all ingredients in a mixing bowl and stir to mix. (Actually your hands work better for mixing than a spoon or whisk does. Use your fingers to break-up lumps of brown sugar.) The rub should be applied to the meat before cooking. Up to a day in advance. Store in a vacuum seal bag and will keep for many, many months.
K
KYHeirloomer
Guest
First off, Figgnbama, welcome to our group.
Why don't you take a moment and start a thread on the Introductions forum to tell us a little about yourself?
Your recipe sounds good as a sweet rub. I'd be a little concerned about the amount of brown sugar, fearing that maybe it would caremalize. But you've cooked it and I haven't, and experience is better than theory.
Personally, I don't care for the rub to be sweet. If I want sweetness I reserve it for the sauce, where it can be adjusted to peoples desires. So I keep my rubs on the savory/spicy side. Again, just a matter of personal taste; certainly not a right or wrong sthing.
Why don't you take a moment and start a thread on the Introductions forum to tell us a little about yourself?
Your recipe sounds good as a sweet rub. I'd be a little concerned about the amount of brown sugar, fearing that maybe it would caremalize. But you've cooked it and I haven't, and experience is better than theory.
Personally, I don't care for the rub to be sweet. If I want sweetness I reserve it for the sauce, where it can be adjusted to peoples desires. So I keep my rubs on the savory/spicy side. Again, just a matter of personal taste; certainly not a right or wrong sthing.
Jafo232
New member
As for how the ribs are done, falling off the bone, or firm, this to me is completely based on preference. There isn't a "right way". Myself, I like it to be just before it is "fall off the bone" just for the fact that I hate it when it falls off while trying to eat/prepare them.
I too use brown sugar in my rub, but it is more to balance out the heat that invariably goes into mine. I cannot say I have a set recipe for the rub. I generally use cayenne, black pepper, smoked paprika, cumin, chili powder, mustard seed, salt, brown sugar, garlic-n-onion powder and whatever else floats my fancy that day.
The night before, I rub the meat down, and then to add even more kick to it, I coat it with Dijon mustard. This has another benefit other than flavor, and that is that it holds the rub to the meat firmly during marinating, and the cooking process. It also helps create a great "crust" layer (although it isn't crusty) when cooking.
I then smoke them at a low temperature for about 5 hours. I generally try to use apple wood, but other types work too. The smoking process to me seems to mellow out the spicy heat which is one reason why I try to make the rub rather hot. Another reason is, I generally will use a sweeter barbecue sauce when I finish the ribs. The mixture of sweet and heat is a bit tricky but very rewarding. My finishing process is basically to apply the sauce, and throw them on the grill to get some slight caramelizing but as Brook mentioned, not to burn it. I keep adding sauce and turning until I have a nice thick glaze. Falling off the bone meat will not stand up to such a process which is another reason to wait until they are just before that level.
Now I have never entered my ribs in any kind of contest or anything. For one thing, I don't believe that cooking should be competitive. With that being said, my ribs are probably in my top three jaw droppers when I make them for people. They give me the most satisfaction. You know what I mean: the satisfaction every cook gets when they hit a dish square and everyone raves about it. It is just a great feeling that you affected someone in such a way that you made their taste buds dance. I assume musicians feel the same way when they have a hit song, or when a painter makes a popular painting.
I too use brown sugar in my rub, but it is more to balance out the heat that invariably goes into mine. I cannot say I have a set recipe for the rub. I generally use cayenne, black pepper, smoked paprika, cumin, chili powder, mustard seed, salt, brown sugar, garlic-n-onion powder and whatever else floats my fancy that day.
The night before, I rub the meat down, and then to add even more kick to it, I coat it with Dijon mustard. This has another benefit other than flavor, and that is that it holds the rub to the meat firmly during marinating, and the cooking process. It also helps create a great "crust" layer (although it isn't crusty) when cooking.
I then smoke them at a low temperature for about 5 hours. I generally try to use apple wood, but other types work too. The smoking process to me seems to mellow out the spicy heat which is one reason why I try to make the rub rather hot. Another reason is, I generally will use a sweeter barbecue sauce when I finish the ribs. The mixture of sweet and heat is a bit tricky but very rewarding. My finishing process is basically to apply the sauce, and throw them on the grill to get some slight caramelizing but as Brook mentioned, not to burn it. I keep adding sauce and turning until I have a nice thick glaze. Falling off the bone meat will not stand up to such a process which is another reason to wait until they are just before that level.
Now I have never entered my ribs in any kind of contest or anything. For one thing, I don't believe that cooking should be competitive. With that being said, my ribs are probably in my top three jaw droppers when I make them for people. They give me the most satisfaction. You know what I mean: the satisfaction every cook gets when they hit a dish square and everyone raves about it. It is just a great feeling that you affected someone in such a way that you made their taste buds dance. I assume musicians feel the same way when they have a hit song, or when a painter makes a popular painting.
Last edited:
Mama Mangia
Super Moderator
Oh well - you need to eat Mama's ribs with a fork! Them bones is slippery and the meat just can't hang on! Never had a complaint either - they just want more.
chubbyalaskagriz
New member
Welcome, Figgnbama!
We're glad you dropped by! C'mon in and pulluppa chair! There's a pot of coffee and a pitcher of iced tea- help ye'self! We're a diverse and friendly group... We hope you'll visit often and post frequently!
We're glad you dropped by! C'mon in and pulluppa chair! There's a pot of coffee and a pitcher of iced tea- help ye'self! We're a diverse and friendly group... We hope you'll visit often and post frequently!
F
Figgnbama
Guest
Thank you all for your warm welcome. In my future posts, I will spell check a little better. I was so excited to find a cooking forum; I really blasted thru my 1st post. I really look forward to learning a lot and, maybe add a little along the way.
