Charlie
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Try this recipie. You need to follow EACH AND EVERY STEP or the results will NOT be the same.
I have been tweaking this recipe for years and I have decided this is the ULTIMATE way to make ribs.
First salt and pepper (using white fine ground pepper) your ribs. Then on a griddle, sear them until you seal in their juices. Be sure to move them around and get the edges. This is important to make this recipe work.
Next, get a big roasting pan and put an elevated rack in it. Make up a pot of very strong coffee. (no designer flavored stuff)....just good black coffee.
Add enough coffee to put about a half inch or so in the roaster. To this add a splash or two of Sweet Baby Rays barbeque sauce. Not a lot, just a quarter cup or so. To this add a cup or two of good bourbon. Paint the ribs with this solution and place them on the rack ABOVE the juices. Cover and slow cook the ribs at 225-250 for as long as it takes to get the ribs almost done. You want the fluid to generate steam, but not boil. This normally takes me 4-8 hours depending on the size of the batch. Baste them 4-5 times during this process. Do NOT put the ribs into the juice......that boils them instead of "braising" them. Be sure to not rush this part. The slow cooking is the only way to get good results. NEVER immerse the ribs in the juice.
Make sure the ribs are almost fully cooked. The elevated pan will allow the nasty fats, etc. to drip out while keeping them moist and juicy. The slow cooking will make the meat peel of the bones with little or no attachment when done right. i.e......the perfect rib.
Fire up your smoker. A weber can be used if you know how to do it. Build a small charcoal fire on one side and add some wood chips in a tin foil wrap to generate smoke. Use maple chips if possible. I prefer sweet maple compared to any other type of wood. Be sure the unit is generating good smoke, but not real hot. Slather the ribs with a nice thick coat of Sweet Baby Rays sauce. Slow smoke them at medium temperature. Do NOT cook them on a hot fire or they will not turn out right. Start with the ribs curved side down. Smoke them half way. You will only want to turn the ribs ONCE. Remember, you are "smoking" the ribs now and not cooking them. Too much heat will over cook them. When they are half done, add a second and final layer of Sweet Baby Rays sauce. Flip them so the curved side is up and let them finish smoke/cooking. Carefully slip them off the smoker with a large spatula onto your plate. Done right..this should be poetry on a plate. Serve immediately with your favorite side items. Sweet corn and a dallop of baked beans or potatoe salad is my favorite.
I have eaten ribs all over the country and find this method to be unbeatable. Cook them so the meat peels off the bone with NO remaining meat that stays attached to the bone. But be careful to not over cook them so they fall apart.
Try this method with chicken using you favorite spice/sauce blend. The slow cooking in the elevated roaster works great for this also. Be sure to sear...this is important.
Yummie ....... making them for dinner tonight.
I have been tweaking this recipe for years and I have decided this is the ULTIMATE way to make ribs.
First salt and pepper (using white fine ground pepper) your ribs. Then on a griddle, sear them until you seal in their juices. Be sure to move them around and get the edges. This is important to make this recipe work.
Next, get a big roasting pan and put an elevated rack in it. Make up a pot of very strong coffee. (no designer flavored stuff)....just good black coffee.
Add enough coffee to put about a half inch or so in the roaster. To this add a splash or two of Sweet Baby Rays barbeque sauce. Not a lot, just a quarter cup or so. To this add a cup or two of good bourbon. Paint the ribs with this solution and place them on the rack ABOVE the juices. Cover and slow cook the ribs at 225-250 for as long as it takes to get the ribs almost done. You want the fluid to generate steam, but not boil. This normally takes me 4-8 hours depending on the size of the batch. Baste them 4-5 times during this process. Do NOT put the ribs into the juice......that boils them instead of "braising" them. Be sure to not rush this part. The slow cooking is the only way to get good results. NEVER immerse the ribs in the juice.
Make sure the ribs are almost fully cooked. The elevated pan will allow the nasty fats, etc. to drip out while keeping them moist and juicy. The slow cooking will make the meat peel of the bones with little or no attachment when done right. i.e......the perfect rib.
Fire up your smoker. A weber can be used if you know how to do it. Build a small charcoal fire on one side and add some wood chips in a tin foil wrap to generate smoke. Use maple chips if possible. I prefer sweet maple compared to any other type of wood. Be sure the unit is generating good smoke, but not real hot. Slather the ribs with a nice thick coat of Sweet Baby Rays sauce. Slow smoke them at medium temperature. Do NOT cook them on a hot fire or they will not turn out right. Start with the ribs curved side down. Smoke them half way. You will only want to turn the ribs ONCE. Remember, you are "smoking" the ribs now and not cooking them. Too much heat will over cook them. When they are half done, add a second and final layer of Sweet Baby Rays sauce. Flip them so the curved side is up and let them finish smoke/cooking. Carefully slip them off the smoker with a large spatula onto your plate. Done right..this should be poetry on a plate. Serve immediately with your favorite side items. Sweet corn and a dallop of baked beans or potatoe salad is my favorite.
I have eaten ribs all over the country and find this method to be unbeatable. Cook them so the meat peels off the bone with NO remaining meat that stays attached to the bone. But be careful to not over cook them so they fall apart.
Try this method with chicken using you favorite spice/sauce blend. The slow cooking in the elevated roaster works great for this also. Be sure to sear...this is important.
Yummie ....... making them for dinner tonight.
