Better Than Restaurant-Quality BBQ Ribs, The Recipe

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Better Than Restaurant-Quality BBQ Ribs, The Recipe

Post by pinback »

Let's be very careful here. When I say "restaurant-quality" I mean, what you would expect from a chain BBQ restaurant. If you're at a little Memphis hole in the wall, or you have your own smoker in the back yard fashioned out of old oil barrels, you have no use for this recipe.

This recipe is for people who want tender-ass, delicious BBQ ribs, but don't have the gear or knowledge or time to do it like on a Travel Channel competition show. Follow this shit, and your ribs WILL be as good or better than such places as Famous Dave's or any of them other chain joints. And it's easy.

I am posting it here now because I did it today and I don't want to forget it.

INGREDIENTS
--------------
1 slab o' ribs. Baby back, St. Louis, whatever.
2 tbsp liquid smoke
Your BBQ sauce of choice
Salt/pepper

DIRECTIONS
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1. Preheat oven to 300 degrees.
2. Lay ribs on top of a sheet of foil.
3. Rub with liquid smoke.
4. Season liberally with salt/pepper.
5. Wrap ribs completely in foil.
6. Place on baking sheet and put in oven for two and a quarter hours.
7. Brush ribs with BBQ sauce.
8a. If you have a grill: finish ribs on grilltop for a few minutes, turning occasionally and basting with BBQ sauce until you get a nice little char and sauce settles.
8b. If you don't have a grill: finish ribs under oven broiler for a few minutes, attempting to get the same kinda little char as the grill, turning once.
9. Cover with foil, let rest 5-10 minutes.

There ya go. It doesn't get any easier than that. Christ, you could probably skip step 8 if you really wanted to make it quick and easy.
In the yard, not too far from the car.

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Tdarcos
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Post by Tdarcos »

Wet barbecue? Don't go anywhere near Memphis with that, or you'd better be packing, and I don't mean a suitcase!

Now, if you had used a dry recipe, change 'wet' to 'dry' and 'Memphis' to 'Kansas City' in the above.

Someone is always going to disagree with your recipe because the differences between wet and dry are as virulent as the differences between Northern and Southern California, or Northern and Southern Nevada. And in both of their cases, the arguments are over wet vs. dry too! (North thinks the South wants to drain them dry; South thinks the North wants them to die of thirst. Both are probably right, too.)
"And that's why I've traveled far, 'cause I come so together where you are."
- Bob Welch, Sentimental Lady

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Jizaboz
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Post by Jizaboz »

Alright, pinback. I have taken your recipe and combined it with my own.

JizMod Notes:

1. I used a cooking bag instead of tinfoil. I did use salt, pepper, and liquid smoke for seasoning per original recipe.
2. I set the oven to 350, to 2 hours.
3. I pulled out the ribs, coated them with Sweet Baby Ray's sauce using a brush.
4. Set Oven to broil (also per original instructions) and put the ribs back in that I had removed from the cooking bag and placed into the same pan with foil lining it. I then cooked for 4 minutes.

This is what happened:

Image

Best home-made pork ribs ever! Though if these were beef ribs, I'd boil them a bit first.

Thanks for the cooking ideas, PB.

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Post by pinback »

See? See??
In the yard, not too far from the car.

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