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Give me a few tips on ribs. I can cook a lot of pretty good foods but have never gotten down the art of ribs

Rub them with Texas Pete mustard then put on dry rub wrap in plastic wrap put in fidge overnight.Put on smoker 225-250 degree's for 2-3hr then wrap in foil and cook another 2-3 hr.

boil in water for 10 mins or until meat turns grey (do not boil too long, this will make them rubbery, you only want to cook some of the fat off and separate meat from bone)

remove from pot

place in foil and cover with favorite sauce...

place in oven or grill at 200 deg for 4 hrs (may need to add more sauce if leaking out)

remove ribs from foil

get grill hot to 350 to 400 degrees

place ribs meat side up on hot grill and cover with sauce from foil for 5 mins

sprinkle with dry rub/seasoning of choice and place meat side down for 3-5 mins and sear to get a good crisp sauce/seasoning layer

Ribs will fall apart and you can slide the bone out of the meat...

sounds good but i like a little pull to mine, not much but a little. i brine mine overnight. bathe it in mustard. season and cook for 6-7 hours in my favorite rub. i also do not cut off the bottom sinew. sauce on the side, i like mine dry.

Trim the ribs up and take the membrane off. Trim any excess fat. Rub them down good with the rub from Rebel Butcher Supply. If you like sweet ribs, sprinkle brown sugar on them while they are cooking and let it melt in. If you prefer them more tangy than sweet, baste them with red wine vinegar or get a little spray bottle to keep them moist. I have also mixed the red wine vinegar with apple juice. All come out really good.

Don't boil. You can tenderize in the oven in a foil pack.

Pull membrane off. Rub with your favorite rub. I make my own. Kinda got a little after taste kick. Wrap in cellophane and keep in fridge overnite. Put in smoker at 200 degrees for four hours. Wrap ribs in aluminum foil with apple juice, brown sugar and honey. Place in oven for 90 minutes at 350 degrees. This process really tenderizes the ribs. Take ribs out and be careful with hot juice and steam. Place ribs on grill with grill on low, away from the fire. I make my own BBQ sauce. I use my favorite store bought, 2 cups, and mix with 2 table spoons of hot sauce and 1/2 cup of honey. Bring mixture to a low boil. Must stir regularly. Rub ribs with sauce while on grill till sauce glazes over.
Takes all day long but I can promise the best ribs you have ever eaten.

chance wrote:Don't boil. You can tenderize in the oven in a foil pack.

Pull membrane off. Rub with your favorite rub. I make my own. Kinda got a little after taste kick. Wrap in cellophane and keep in fridge overnite. Put in smoker at 200 degrees for four hours. Wrap ribs in aluminum foil with apple juice, brown sugar and honey. Place in oven for 90 minutes at 350 degrees. This process really tenderizes the ribs. Take ribs out and be careful with hot juice and steam. Place ribs on grill with grill on low, away from the fire. I make my own BBQ sauce. I use my favorite store bought, 2 cups, and mix with 2 table spoons of hot sauce and 1/2 cup of honey. Bring mixture to a low boil. Must stir regularly. Rub ribs with sauce while on grill till sauce glazes over.
Takes all day long but I can promise the best ribs you have ever eaten.

I do mine almost like this but I leave membrane on in case I cook them a little to much and they fall off the bone. I don't put mine in the oven I just wrap and throw back on the smoker. I put coca-cola on mine instead of sugar honey and other stuff. If you want dry ribs cover them with your dry rub and put on grill for just a few minutes each side to cook the seasoning.

Let me wade in on this.......I wasnt going to cause I get kinda pissy when I start talkin about something I love so much...........but most of yall know my moto

1. You never boil ribs...........period.

2. You do not need to do anything to tenderize them....if you cook them right that will take care of itself.

3. If you ever serve ribs to a judge with the membrans on they will not taste them....if the meat falls off the bone I can promise you will not win a competition.....I know alot of us will never be in a competion....but I take rib cooking more serious than cooking a steak.

So here we go.........

Ribs were not meant to fall off the bone.....if you want that why would you buy meat on a bone in the first place?? Go get some pulled pork

I got a dry rub that I make at home we will call it "King Chekka BoBo's rib dust" (Dont ask I wont tell). I take the ribs and pull the membrane off and then coat both sides of the slab with KCBRD and put in a zip lock for at least 4 hours...over night is better. I will tell you that KCBRD is brown sugar based and will melt into a liquid so I turn the bags about every hour so both sides keep getting hit with the rub.


Get your Bayou Classic Ceramic Grill or smoker up to 225 this is the perfect smoking or Bar-B-que temp......the only difference in these is one uses wood and one does not but they are both LOW AND SLOW....the only way to do ribs. I use a water pan on my ceramic grill even when I am not smoking. If you are smoking dont use to much wood...alot of smoke goes a long way and if you are using mesiquete it goes even further....Pecan if my favorite....Apple is good too.

Put your ribs on close the door and forget they are there for 4 and 1/2 hours and keep that temp at 225....dont peek at them they did not run off and nbody has stolen them. Everytime you open the lid or door you add 15 minutes to your cooking time.


After 4 1/2 hours I take my ribs and put my sauce on them and introduce them to an open flame this bakes the sauce on...just long enough for it to start to carmalize. Double R2 introduced me to Mayhaw jelly and this is the base for my sauce......he makes a mighty fine sauce....but I thinlk mines better but I got to give him credit for it.......boy that sucks

+1 on no boiling

Also I've noticed alot of guys bringing the word "oven" into this discussion. Unless you live in a apartment that doesn't allow grills or smokers...why in the oven? More than half the fun is the cooking process and I don't get a thrill out of hitting some buttons and setting a timer. Plus, I've never seen guys standing around an oven drinking beer.

Tdog....chime in . Best ribs ever. He doesnt boil em either I dont think.

I use the oven and foil pack to help tenderize. Know exactly what you mean about BBQ judges. Got a Memphis in May cerified judge in the house that is VERY discerning over anything pork that is smoked. Spent several years on a team that won MIM with ribs one year. Placed a number of times with different cuts.

Oven just gets the tenderizing done quicker. My smoker will rarely exceed 250 degrees and it takes much longer to tenderize at the lower temp.

DUCKAHOLIC wrote:Let me wade in on this.......I wasnt going to cause I get kinda pissy when I start talkin about something I love so much...........but most of yall know my moto

1. You never boil ribs...........period.

2. You do not need to do anything to tenderize them....if you cook them right that will take care of itself.

3. If you ever serve ribs to a judge with the membrans on they will not taste them....if the meat falls off the bone I can promise you will not win a competition.....I know alot of us will never be in a competion....but I take rib cooking more serious than cooking a steak.

So here we go.........

Ribs were not meant to fall off the bone.....if you want that why would you buy meat on a bone in the first place?? Go get some pulled pork

I got a dry rub that I make at home we will call it "King Chekka BoBo's rib dust" (Dont ask I wont tell). I take the ribs and pull the membrane off and then coat both sides of the slab with KCBRD and put in a zip lock for at least 4 hours...over night is better. I will tell you that KCBRD is brown sugar based and will melt into a liquid so I turn the bags about every hour so both sides keep getting hit with the rub.


Get your Bayou Classic Ceramic Grill or smoker up to 225 this is the perfect smoking or Bar-B-que temp......the only difference in these is one uses wood and one does not but they are both LOW AND SLOW....the only way to do ribs. I use a water pan on my ceramic grill even when I am not smoking. If you are smoking dont use to much wood...alot of smoke goes a long way and if you are using mesiquete it goes even further....Pecan if my favorite....Apple is good too.

Put your ribs on close the door and forget they are there for 4 and 1/2 hours and keep that temp at 225....dont peek at them they did not run off and nbody has stolen them. Everytime you open the lid or door you add 15 minutes to your cooking time.


After 4 1/2 hours I take my ribs and put my sauce on them and introduce them to an open flame this bakes the sauce on...just long enough for it to start to carmalize. Double R2 introduced me to Mayhaw jelly and this is the base for my sauce......he makes a mighty fine sauce....but I thinlk mines better but I got to give him credit for it.......boy that sucks

This is the most correct method i have heard so far. In competition you need some tug. And the MBN judges like it sweet. Most all the good teams glaze with some sort of fruit based concotion, like mayhaw jelly.

Too many tommy toppers on here.

i never would boil a rib nor put them in the oven
heres what i do, get slab of baby back ribs, remove membrain from back, soak in wickers for about an hour or longer, remove sprinkle lightly with cavenders, get good hot fire, need about twenty inches or more from fire, place ribs on grill bone side down, leave for about 35 min, constantly spaying with apple cider viniger while cooking, turn over and cook about another 30 min meat side down, will need to turn some to keep meet from burning, remove ribs and mob with hot apple cider viniger then spinkle with rub of choice,
i use only lump charcoal along with hickory chunks that have been soak in water, now thats ribs

rebelduckaholic wrote:Give me a few tips on ribs. I can cook a lot of pretty good foods but have never gotten down the art of ribs

What did you wind up doing and how did they turn out?