Alright, so a few months back I moved and we have a nice semi-covered patio..and I bought a propane BBQ.


I've been wanting to cook these ribs on the BBQ but I don't know if I should (or can properly) however, cooking them in the oven is also an option.

I'm still trying to find a decent rub though..which is what I need help on.

So questions are: Should I cook them on the bbq or in the oven. I can't use wood pellets etc on the bbq. And with the amount of time I'm assuming it'd take to cook.. I don't know how well my little propane canisters would hold up.

What sort of rub should I use? If its home made how do I make it? Should I go with "dry" ribs..or smother them in bbq sauce?

 

After many trial and errors I have found the best way IMO where baby backs fall off the bone. First a dry rub that consists of cumin, garlic powder, onion powder, and whatever else you would like. Then literally take brown sugar and coat the entire top of it to where you can't even see the ribs any more. Put in aluminum foil and add any fruit juice inside the foil under the ribs I use apple juice or cran anything then wrap up real nice and tight. Bake for 3 hours on 300 then take them out, drain, and put your fav BBQ sauce on them I use sweet baby rays. Be carful as they will want to fall apart. Put back in oven on broil or put on grill for a few min to caramelize the sauce and enjoy. I have a smoked ribs in my smoker done on grill and tried parboiling and none have come out better than that. The recipe was given to me by my boss and I have used It for years and have had many complements and the best.

 

Damn man, thats almost to the "t" how I cook mine indoors. The only different is I put about 2 tablespoons of apple cider vinegar to add a little bit of "bitter taste". Depenging on the size of the slab, I cook at 250 for about 3 hrs and use John Boy and Billy Grillin Sauce. Hot and Spicy kind. Coat them big time and cook for another 30 mins and then broil for 5 to 10 mins to dry them a little and get outta my way!

I have never tried cranberry juice???? Sounds Good The dry rub you will have to tune to your taste.

 

So how much cumin, garlic powder, onion powder do i need?

Also..what else is recomended to put in?

So..like on a dish type thing..i'd put my ribs in foil, put apple juice in, and then wrap it up?

Also, sweet baby rays is the only bbq sauce i use anymore these days.

 

All those are very great ways to cook ribs. If you want a simple way to make them great, get a large crock pot, or slow cooker. Spice your ribs any way you want. Salt and pepper is usually enough, I add some Ms dash. Cook ribs in crock pot with any type BBQ sauce you like and some water to cover, but not too much water.

Cook ribs at low temp for 8 to 10 hours and they are fall off the bone moist and delicish. You can throw them on the grill for a few mins, to carmalize the sugars, but it's not necessary..

Some people like their ribs not falling off the bone but still want them tender. It's very hard to achieve that.

And it all depends on if you are cooking babybacks, or spareribs. Both are totally different in taste and amount of time to cook..

My recommondation is 2 slabs of babybacks. cut in to 4
salt and pepper rub.

1 whole bottle of Sweet baby rays, ( oh yeah baby)..

2 cups water.

crock pot for 10 hours. You'll be licking your fingers. and getting full of pork with the fat rendered down to near perfect, Then sit back and rub your belly..

 

Rebel, I know you are a very "refined southern gentleman" aka "Redneck" but spare ribs are the only rib that should be put in a crock pot. It ain't American to put a slab of "babybacks" into a crock pot. Now I need you to write 50 times, "I will not put babybacks in a crock pot"

Hey Bako, McCormick makes a pretty good pork BBQ rub and you can get that at the grocery store. Use that as a base and add stuff until you reach the taste you're looking for. I use this on pork chops and chicken. Its going to be very hard to get it right the first time, that the good thing about pork, it can taste like a "**** sandwich without the bread" and you can still eat it. Good Luck!

 

Oops, did I say babybacks? I meant spareribs..

 

I'm so hungry right now

 

X 100

At least I know what I want for supper tonight....

 

Don't mean to hijack this thread... But... I have been asked to man the grills for a banquet, for my nephews football team.

Cooking for 50+ people. It's for burgers and hot dogs though, LOL, It's hard to **** up a burger or a hot dog. I'm flattered, unless Bobby Flay shows up with his throwdown crew, then I'll put the *** whoopin on... I love to cook, plus the host promised me all the beer I want.. Me+ beer+ grillin= Good eats....

 

I use 2 handfulls of brown sugar, 1/2 handful of salt, pepper, chili powder, onion powder, oregano, thyme to taste, just a tad of ginger and mustard powder. Let that set thick coated on the meat for 1-2 hours to build a pelicle layer

If you want the best rub evar, find Spike brand seasoning in your local supermarket. Add it to the recipe above instead of all the other spices.

Keep the temp in your BBQ at 200-225 and not a bit more or less. Stab the ribs in there and let em cook for about 2 hours. Flip and cook another hour (this is for juice distributiion, not heat facing). 3-3.5 hours and you're done. Apply sauce as you see fit.

Mustangv604 has a great way too but I don't like the juices.

 

Yep, Low and Slow. I actually haven't tried ribs below 225. But some people swear by 185 degrees for 12 hours. That seems too low to me but I may try it someday.

I fucked up a couple slabs of ribs once. Got drunk and cooked the ribs with sauce on at the beginning. Cooked at med heat on a cheap *** gas grill. Burnt to a crisp. Almost nothing on the rib was edible. I was devastated.. I didn't use the indirect method but right over the open flame.. LOL... For a couple of hours.. Blackened ribs FTL...