Backyard Championship Ribs
TIME/SERVINGS
Total: 4 hrs 15 mins
Active: 1 hr 30 mins
Makes: 6 to 8 servings
From: Dr. BBQ's Big-Time Barbecue Cookbook , by Ray Lampe
The original version of these ribs isn’t that hard to make, but not every backyarder has a smoker that will run all day at 275°F and have enough room to comfortably spread out three slabs of ribs. So this is a good substitute for using a kettle, a smaller smoker, or a gas grill. The only catch is that you’ll have to adjust the times and temperatures to your cooker. It may be a little tricky at first, but take notes and you’ll have it down perfectly after a few tries. The first couple of batches will be pretty good anyway.
- 3 slabs of St. Louis–style or baby back ribs, cut in half, membrane removed, and washed
- 1/2 cup turbinado sugar
- 1 cup Big-Time Barbecue Rub
- 1 cup honey
- 1 1/2 cups apple juice, or more as needed
- 2 cups Thick and Sticky Barbecue Sauce
- Prepare your cooker for indirect grilling at about 325°F, using cherry and hickory wood for flavor.
- In a bowl, stir together turbinado sugar and Big-Time Barbecue Rub, and spread it on the ribs (use about 2/3 on the meaty side and 1/3 on the bony side). Let rest at room temperature for about 30 minutes.
- Put ribs in the smoker, meaty side up (use a rib rack if necessary so that there is enough space). Cook ribs slowly until they are nicely caramelized, about 1 to 1 1/2 hours, depending on your equipment.
- Remove ribs and place on a platter or baking sheet; brush on both sides with the honey.
- To tenderize ribs, pour apple juice in the bottom of an aluminum foil roasting pan to a depth of about 1 inch and add the ribs, standing them on end in the pan if necessary to fit.
- Cover with aluminum foil, and put the pan on the grill over indirect heat at about 325°F until ribs are tender (this step can also be done in the oven). Test ribs by sticking them with a toothpick; they should be soft and tender. It should take about 1 hour, but this will vary depending on your equipment. If you have a hard time keeping your grill on low, check the apple juice frequently to make sure it doesn’t cook off; replenish as needed. At this point the ribs can be allowed to cool, wrapped separately, and reheated later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.
- When ready to serve, transfer the cooked ribs to a medium-hot grill. Brush with Thick and Sticky Barbecue Sauce and heat for just a few minutes, flipping several times, and brushing again with sauce, if you desire, until they are heated through and the sauce is caramelized. Cut into pieces and serve.
Beverage pairing: Rosenblum Aparicio Vineyard Zinfandel, Amador County, California. With barbecue you’ve got to go Zin, and you’ve got to go hard with a big one like this, from 25-year-old, dry-farmed vineyards and featuring a wealth of bramble, pepper, spice, and raspberry fruit.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
This recipie is contradictory to the main story. The main BBQ story says "Barbecuing, or “cool smoking,” is a method of cooking tougher cuts of meat very, very slowly at relatively low temperatures (215oF to 250oF)", but this recipie calls for cooking at 325oF. This story also mentions an "original version" of this recipie, but where can I find that version?
I agree... that's too high a temperature. I would cook them about 230 deg F. Here's how I do it...
Cooking Competition Quality Ribs in your Backyard
Learn how to slow smoke the best ribs you have ever placed your lips on. This is the way we cook them on the competition BBQ circuit. Competition BBQ is better than anything you can get in any restaurant.
Prepping your grill...
Just about everybody has a Weber kettle charcoal grill in their back yard. You can smoke some pretty good ribs on these things. Here’s how to set it up so that you are “offset smoking” and not grilling... I simply start it up by making two piles of charcoal briquettes on opposite sides of the grill (away from the center). Make sure your vents on the bottom of the grill are open and not clogged with ashes. I then squirt my lighter fluid on the briquettes and light them.
Start soaking your wood chips at least an hour before you will need them. I make sure the charcoal is white before I start smoking so that all the lighter fluid has burnt up and does not give your meat a lighter fluid taste. If you want to use a charcoal chimney to start your charcoal, that’s OK too - some people hate using lighter fluid. Just dump your “white” charcoal from the chimney on opposite sides of the grill when they are ready. You can place a disposable aluminum pan between your charcoal piles and fill it with about an inch of warm water or beer if you want.
Prepping your ribs...
You can either buy spareribs or what is called loin back ribs (also called St Louis cut). If you buy the big spareribs, cut the brisket end off the ribs at the joint. Then trim the skirt meat off. Don’t throw this away - you can cook it separately and eat it too. You also want to pull the membrane off the back side of the ribs. If you want, you can put your favorite dry rub on both sides of your ribs at this time. I prefer the more natural taste of the smoked meat with a little BBQ sauce, so I do not apply any rub or any other seasonings before smoking.
Let’s start smoking...
When you are ready to start smoking, place your grate on the grill so that the holes near the handles are over your charcoal piles. This way, you can add charcoal as needed to maintain your heat. Some newer models have hinged grates for this purpose.
Now all you do is place your meat in the center of the grate - away from the charcoal piles. When I smoke ribs, I use a rib rack on top of the grate. Weber makes a good rib rack and you can get one at any good store that sells Weber grills. Place your trimmed pieces anywhere not directly over the coals. Throw some soaked mesquite chips directly on the charcoal and close the lid (don’t overdo the mesquite chips - mesquite imparts a strong smoke taste so a little goes a long way). Feel free to used soaked hickory, pecan, oak, apple, or any other “flavor” of wood chips that suits your taste buds. I personally like mesquite as I feel it is the only smoke flavor that will not get covered up by your sauce. If done right, it’s not overpowering, but you can still taste that delicious smoke flavor.
Open the vents on the lid all the way and insert a thermometer through one of the vent holes. This is important! I use one of those confection/deep fry style thermometers with the clip and long stem on it. It’s important to measure the temperature as close to the meat as possible. Smoke your ribs at 230 - 240 deg F. If the temperature is too high (around 300 deg) for the first 30 minutes, don’t worry about it too much. If it gets any hotter than 300 deg then crack the lid a little to let some heat escape. When the temperature gets too low, just open the lid and toss in a few new briquettes and/or soaked wood chips. Try to stay “ahead of the game” as far as heat is concerned because it’s easier to cool down a hot smoker than it is to get it back up to temperature if your fire goes out.
Cook the ribs for 3 hours. Don’t open the lid unless absolutely necessary - remember, “if you’re looking, you ain’t cooking”. While you are adding charcoal, you can also spray the ribs with apple juice to keep them moist. After 3 hours, take your ribs off and wrap tightly in foil and return to the grill for one more hour.
Ready for glazing...
After one hour in the foil, take your ribs out of the foil and place back on the grill. You’ll know your ribs are getting done when the meat is pulling away from the bone - this is a sure sign that your ribs are getting done. Maybe gently tug on one of the bones to see if it is “loose”. Also... if you pick up one end of a slab with a pair of tongs and your slab bends down 90°, then that is another sign that your ribs are getting done.
After removing from the foil, apply your favorite BBQ sauce and glaze the ribs for one more hour. You can cut your BBQ Sauce with honey to make a sweet glaze if that is what you like. Apply your glaze to both sides and flip after 15 minutes and reapply glaze after each 15 minutes. After one hour of glazing, let your ribs rest for at least 15 minutes and then slice between each bone. You are now ready to sink your teeth into some of the best ribs you have ever tasted! Mouth watering, tender, and falling off the bone good! http://bbq-recipes.net or http://www.bbq-book.com
St. Louis ribs are trimmed spare ribs, not loin or back ribs.
Doesn't matter though, real men eat whole hog! :)
I am a BBQ Chef, Restauranteur and caterer. I compete in contests and promote Barbecue all over the Pacific North West.
I've got the ribbons and trophies to prove it.
This recipe is fine until the "put in the oven" part. There is no reason for anyone to boil or bake ribs in juice to tenderize them.
In a gas grill, put the ribs on 1 side and turn the other side on at the lowest setting. A foil pouch with some smoking chips on top of the lit burner works well too. Maintain 225 degrees.
In a charcoal BBQ, put the coals off to the sides and the ribs on a rack in the middle with a drip pan below. A few cups of water in the pan is a good idea. Close off the air supply until the BBQ holds at 225 degrees. BBQBill in his reply above gives some good advice but also some bad: Don't use briquets iuf you can avoid it they have filler and other contaminates in them that will make your Barbecue taste bad and possibly harm you. NEVER EVER use fuel BBQ starters - they make your food taste horrible, are unsafe and unnecessary. Use natural lump charcoal, newspaper & kindling; or a chimney starter; or blow torch or tiger torch to start your fire.
In either Que cook for 4 hours and don't over smoke them, the ribs will only absorb smoke while they are cold. After that all you are doing is layering on creosote and tar on your tasty meat and ruining it.
After 4 hours remove from the Que, brush on the honey and seal tight in foil. After an 1 hour rest spread out your coals or turn on both gas burners on high. Place ribs over direct heat and turn them quickly and often until they are nicely caramelized.
Put 'em on the table and eat.
Excess honey and juices from the resting period can be brushed on the ribs as they finish on the grill or boiled and served as a sauce at the table.
Da Cook
I don't put any sort of glaze or wet rub on my ribs. I use a dry rub on a Spare Rib slab or two . After about 3.5 hours or so I wrap them tightly in foil and shut the vents on the Weber and just let them sit for an hour on the grill. . The heat and steam seems to moisten the ribs. If you can find a Memphis dry rub... the kids seem to really go for them this way.
I tried the rub on July 4, carefully halved the recipe.
I feel it way too salty and has too much cumin
The original version is in the cookbook so this one looks a little out of context. I assure you all I know how to cook real BBQ. This is the backyarders version.
Hey BBQ Bill? You ever actually won a sanctioned BBQ contest? You're still mad at me about last week aren't you?
How about you DaCook? What's your grudge with me?
These guys are just cheap shotting me where they think I won't see it but Google alerts works very well.
Hey Drbbq
No grudge, liked your recipe too.
I just feel that we don't have molly coddle people anymore and encouraging a no-boil method is the appropriate action. With the heap of cooking shows about and the popularity of home cooking taken to new levels, I feel we should encourage the home chef to "stretch" a bit.
Hey DaCook, if smoke only goes into cold meat, then how long should one use smoke for, if the temp is at about 225 as you suggest? Also, if this is true, how does one account for a 1/2 inch or bigger smoke ring on bigger cuts like an all-day smoked shoulder or boston butt?
Thanks!
Hey thebelly.
I am all about flavour. I like to layer and concentrate, I'm certainly not a subtle chef, but I do like to taste all the elements and ingredients in my food. I don't like over smoked meat and I don't like insane spice heat as it usually masks the food it is applied to
My rule about smoke is that poultry and fish need the least, then pork ribs, then beef ribs then pork butt & brisket.
I usually give fish a 5 minute "hit", chicken a 10 - 20 minute "hit" and after that let the charcoal do the work. Delicate meat like suckling pig and spring lamb get the fish treatment. Ribs get a chunk or 2 of fruit or hardwood to supply steady smoke for 1 to 1-1/2 hours max, then it's coals only.
Brisket and butt absorb heat for almost the entire process so a steady trickle of smoke for the 8 to 18 hours is ok, it also helps to build a good "rub bark". Same with whole hogs. All 3 take stronger flavours so I spice and smoke 'em more. I stop applying smoke when the colour is right and just know that I made a good smoke ring.
I found this article very informative, it certainly matches my views:
http://www.barbecuen.com/burningwood.htm
I hope this helps
Da Cook
Thanks, this helps. I have always enjoyed barbeque and am now getting into the actual cooking of it. It is certianly a fantastic hobby, and rewarding.
To continue and ask another question then: Let's say one only had access to the typical kettle grill (they lived in a big city, say) and also was unable to be properly vigilant for 5 hours to maintain the temperature, check the food,..etc. (they had kids, say), but one was really fixing for some good ribs. In theory, would it be possible to hit the ribs with indirect heat and smoke on the grill for 1 - 1/2 hours, then finish for the remaining hours in a slow oven, thus enabeling them to do other things besides sit out back all day barbequing, which is what they would like to do, but couldn't (they were married, say)? I imagine this is a type of heresy, and the coals would impart even more flavor after smoking, but would this be a decent option under certain circumstances, such as those mentioned above?
I TRIED THE RIBS JUST AS THEY WERE PRESENTED HERE AND THEY WERE GREAT. I DON'T GET TO HUNG UP ON THIS OR THAT I AM LOOKING FOR FLAVOR. OUR FAMILY LIKED THEM THAT IS ALL THAT COUNTS.
It's all correct. There are so many subtleties to smoking that it's hard to lay done rules....here are some other guidelines
http://foodguy.typepad.com/my_weblog/...
Leave me a comment on what you think
I think buying quality meat from a butcher shop is #1. I've tried the grocery store ribs and it certainly makes all the difference. I use several different rubs according to my "mood". But the best ribs only require salt and pepper. I also keep a spray bottle of apple cider vinegar and cover the ribs w/after seasoning. Wrap the ribs in foil and poke holes for smoke. It may seem like cheating and you do get a steam effect which keeps them moist imo. You'll know when the ribs are smoked as the bones tend to protrude after 3-4 hrs. That's when I remove the foil and spray them with apple cider vinegar and let them "dry smoke" for about another hr. You can respray the ribs periodically as the taste of vinegar doesn't remain. I only like a little bbq sauce on the side w/equal amounts of hot sauce and tabasco chiptotle. Another way to go is marinate in mojo for a day or 2. Don't do this w/baby backs. If you want a good glaze for the grill try mixing dijon mustard and an amber ale. Also a good glaze for chicken. Smaller grills have their own advantage as you can control the heat a little better if you just want to cook one rack. I have to use a big smoker now that I live in Texas. The neighbors know who makes the best. Chips are OK but I find hickory chunks most reliable for a full wood fire. Oak gives a natural sweetness and glaze.
I'd forgotton this and I sometimes coat the meat side of ribs w/dijon mustard after the dry rub. Makes for a nice glaze and you won't taste the mustard. I think the vinegar helps break it down and seals the juices in. Another thing that works for me is getting all the materials a day before so I can fire the grill up no later than 11am. No make that 9am.
I agree with a lot of this recipe, although it is very simplified. I live in the city and use a webber - but I find a one pile of brequests vs two on oposing sides works better as it keep the temp more consistant over a longer period of time. I also use only 1/2 chimney of briquets, but put ethem on top of other unlit briquets and a large chumk of soaked wood (Hickory prefered) keeps the burn time longer and consistant. If the fire is too hot, I use a squirt bottle to douse it, which allows it to catch up later and lengthens the burn time.
THis is how i do my ribs and they are fab........ I use a dry rub and coat both sides, then I place on grill and brown each side for about 10-15 minutes, then I take my large steam pot, sometimes I put beer in it or not......and add water to bottom and the steam sleeve and place ribs for about 2 hours, then I place them back on grill and coat with some nice sauce to warm and they are good, and fast........
325 degrees is too hot, so is the 275 degree smoker temperature mentioned.
My smoker runs @ 220 degrees, and produces great bbq consistantly.
bbqbill -- lighter fluid? really?
Maybe it is a Texas thing, but I would never, ever, never never wrap anything in foil. Foil = boil, and the thought here is that it leaches out the flavor. And many of us wouldn't sauce meat while cooking. And I think that's popular farther north I guess, where people prefer "falling of the bone" type tender to actual dry smoking. I'm sure both ways are good.
I think the whole point of this recipe is to speed up the time and crate a facsimile of BBQ. I think it is pretty clear that is the point, not to be "authentic BBQ" but to make ribs with a nice smoker-esque crust and tenderness without having to take the extra time. So it could possibly be useful for people that don't have or won't take the time for low and slow cooking.
Oh, good point! I retract my comment.....
This may be the route I have to go since I have yet to purchase a BBQ grill
Da Cook here again.
It only takes 4 - 5 hours to BBQ ribs properly, with an hour of prep the day before, so why bother to do all these convoluted steps of steaming, boiling, etc..?
Ribs are a visual treat as well as tasty one. Part of the satisfaction is achieving perfect, tender ribs, with the meat all the way across the bones, a shiny, sticky toffee glaze and tons of flavour. When you bite into one, you are further rewarded with a smoke ring, juicy meat and knee weakening taste.
Boiled or steamed ribs pull away from the bones, producing stringy meat that has to be cooked 'till falling off the bone to be tender enough to be enjoyed.
If you don't have the time, just bake 'em and be happy. If you're going to BBQ, do it right. Make it an event, invite your friends and celebrate our truest Slow Food.
Da Cook
You really need to let it go Da Cook. This thread is years old and you're still trying to make yourself feel better by bashing my recipe. This recipe is what it is and many people enjoy it. I too know how to cook long and slow without foil but the fact is most people don't and this is a pretty good alternative. Deal with it.
DRBBQ
While not impressed by your consistent rudeness, I do support your right to disagree with me. This is a forum that encourages discussion and a discussion is what we have got.
I have my opinions and I'll remain true to them. I don't eat tofurkey, drink decaf coffee or "near beer". I enjoy the good things in life and if they aren't available I go without.
I'll eat ribs when I or someone else takes the time to do them right. That is what makes them so special.
Perhaps what is really at issue is a cultural thing. Shortcuts, microwave dinners, McDonalds and Disneyland appeal to many, but not me. I'll always take the time to do things right. Teaching others to do the same brings even more pleasure. And, as GTO said, "those satisfactions last a life time."
Man, you sure are full of yourself.
Yeah baby, it's what I do!
It's about me not you, Mr. DRBBQ
Dude, mention lighter fluid and all your credibility is lost.
Pork spare ribs don't need to take all day on the Weber. It can be done in 2 hours flat and here's how I do it on my Weber.
Take your ribs and trim them accordingly. Put on your magical dry rub or whatever, but better yet a wet rub for moisture's sake all wrapped nicely in foil.
Now that the ribs are mingling with your favorite mojo throw them on a dish (no drips) and put in the fridge and let them get comfortable... like say overnight.
Now throw away your briquettes and lighter fluid and trade them in with a chimney starter, chunk wood charcoal, old newspaper, and a handy lighter.
Once you got the charcoal blazin' in the chimney throw it in the grill. I got this fancy scoop thang that I use to push the briquettes to the sides of the grill so the middle is not going to have any potential to flame up. Oh, did I mention to throw in some pre-soaked hickory wood chunks... do that!
Now place the "diamond-in-the-rough" (your ribs wrapped in foil) in the center of the clean grate. Set the grill to low: Now that the grill is going you want to keep the heat low. Crack the bottom vents and crack the vents on the lid and let those ribs do their thing.
Don't touch that grill! Don't even peak. You have just enough fuel for this mission. Take a nap and come back in 1-1/2 hours. After which, go ahead and open the dang lid.
Unwrap your masterpiece. What!? Look pale? I got it! Let's let them get some direct heat to add a nice complexion. Heck, toss some sauce on in the meantime. Let that sugar caramelize. Once they look perfect (no more than 10 minutes) take them off the grill and let them sit for 10 more under a sparkling clean new piece of foil.
Cut. Serve. Eat every last bit of that tender heaven. I love ribs.
Crap!! I forgot to mention that you want to perforate that foil before you put them on the grill... so they can smell the smoke! I love smoke.