Post by kyles95bronco on Mar 6, 2009 21:00:36 GMT -8
Hey thought this board looked a little bare so I thought I would post up some of my secrets for making killer ribs that fall off the bone. I like pork babyback for this method and leave the beef ribs to a smoker, I usually do three racks and start by taking a small kitchen knife and scraping the membrane off the back of the ribs, it is very thin and not too noticeable but will burn very easily.
Next I lay the ribs in a foil pan meat up and apply my dry rub, it is mostly garlic, onion, cayenne and other "things" i cannot legally discuss. After this is done I pour in one tumbler (20oz platic cup) of water in the bottom and cover them with foil. The water steams while being on the grill and makes the ribs super moist and tender and the dry rub and meats natural flavors just swirl around in a warm air pocket of love.
I leave them with the grill on low (about 180 degress) for an hour and a half and then take them out of the foil for some time being exposed to flames, it chars them and drys them out so theyre not excessively moist. They are doused with my special BBQ sauce three times during this process, it only takes 30 min. My sauce is a secret but the thing I will tell you is that it contains good whisky and very little molasses. These help it form more of a glaze on the ribs and keeps them from being too saucy and the sweet is balanced by the spicy dry rub.
The finished product is not too dry not too moist and the flavors from the spicy dry rub and sweet BBQ sauce make it an all star at almost every family event, we were stuck out in the rain on christmas making these for 14 people.
Next I lay the ribs in a foil pan meat up and apply my dry rub, it is mostly garlic, onion, cayenne and other "things" i cannot legally discuss. After this is done I pour in one tumbler (20oz platic cup) of water in the bottom and cover them with foil. The water steams while being on the grill and makes the ribs super moist and tender and the dry rub and meats natural flavors just swirl around in a warm air pocket of love.
I leave them with the grill on low (about 180 degress) for an hour and a half and then take them out of the foil for some time being exposed to flames, it chars them and drys them out so theyre not excessively moist. They are doused with my special BBQ sauce three times during this process, it only takes 30 min. My sauce is a secret but the thing I will tell you is that it contains good whisky and very little molasses. These help it form more of a glaze on the ribs and keeps them from being too saucy and the sweet is balanced by the spicy dry rub.
The finished product is not too dry not too moist and the flavors from the spicy dry rub and sweet BBQ sauce make it an all star at almost every family event, we were stuck out in the rain on christmas making these for 14 people.