thurmansevolution Posted September 11, 2012 Share Posted September 11, 2012 Hello!! I thought I would share this for any of y'all BBQ lovers out there...Yesterday, I bbq'ed some baby back ribs, and grilled some usual burgers and dogs. What made yesterday special was that it was my first time using the 2-zone technique (out of all the times of usual "grilling"), and the whole dinner was a major sucess!! The ribs were so good, I swear I could see into the future!! lolHere is the receipe I used, as well as where I learned how to use the 2-zone technique (for anyone who doesn't know how ).http://www.amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.htmlI'm attaching a pic of the outcome of the ribs - it was my first time without boiling them first...be gentle lol Quote Link to comment Share on other sites More sharing options...
Adultery Posted September 11, 2012 Share Posted September 11, 2012 I always boil mine first... I'm gonna try this fancy technique this weekend! Love me some ribs!!Also a HUGE fan of Beer Can Chix. Season your bird up with Greek seasoning, cumin, salt, pepper and garlic powder. Stick a half full can of High Life in the bird's opening, set it up like a tripod on the grill, and cook it on indirect heat for 60 mins. Heavenly!!! Quote Link to comment Share on other sites More sharing options...
Draco1962 Posted September 11, 2012 Share Posted September 11, 2012 I slow smoke mine with a homemade mustard-base dry rub using an offset smoker. No boiling. Fall off the bone goodness! 1 Quote Link to comment Share on other sites More sharing options...
Kustom Kid Posted September 11, 2012 Share Posted September 11, 2012 Sweet Jesus, do not boil your ribs. EVER!!! I have a pretty spot on rib recipe if you all would like it. The link thurmansevolution posted looked good, and the ribs you posted looked fantastic! Quote Link to comment Share on other sites More sharing options...
thurmansevolution Posted September 11, 2012 Author Share Posted September 11, 2012 @Adultery - Same here!! Ribs is one of my favorite foods of bbq! When I bbq or grill, I usually cook enough for a small army, and any remaining leftovers are swiped by friends and family. I'm gonna try the Beer Can Chix at my next cookout - gonna pirate your receipe haha! Arrrgggg @ Draco - ya makin me hungry talkin about all that smokin' lol. What kinda wood do ya smoke with? ...I tried mine with a mixture of applewood and oak - turned out pretty good for such a strange mixture lol. @Kustom Kid - Thanks!...I followed most of the receipe except for a few minor altercations (bbq sause, seasonings) and it was sooooooooooo good!!! I used to boil mine - only because of the way I was grilling. I used to grill the simple way of just throwing down some Match-llite (I'm a charcoal kinda guy ), and grilling everything over direct heat. Ribs don't really turn out so good that way lol. Now that I learned the 2 zone...much better! I would love to try your rib receipe Quote Link to comment Share on other sites More sharing options...
Draco1962 Posted September 11, 2012 Share Posted September 11, 2012 I use the Jack Daniels barrel oak for the best flavor I have tasted, Quote Link to comment Share on other sites More sharing options...
thurmansevolution Posted September 11, 2012 Author Share Posted September 11, 2012 Cool!! I'm gonna have to pick up a bag and give it a shot the next time around Thanks! Quote Link to comment Share on other sites More sharing options...
Kustom Kid Posted September 13, 2012 Share Posted September 13, 2012 Big time rib recipe. I've gotten more compliments for these ribs than pretty much any other item I've come up with. It's for 35 pounds of ribs, but you guys are going to have to scale it down if you want.BBQ SauceIn a large mixing bowl blend:1 Gallon of BBQ Sauce (Sweet Baby Ray's)2 TBL Course Black Pepper2 TBL Worcestershire Sauce8 oz Yellow Mustard6 Cups Brown Sugar2 Cups White Sugar2 TBL Garlic Powder1 TBL Onion Powder or 3 TBL dried onion flakesBlend Well – date and store in fridgeDry Rub1 # Brown Sugar½ Cup paprika¼ Cup Kosher Salt2 Tbl Each of - Chili Powder – Ground Black Pepper – Cayenne Pepper – Black Pepper – granulated garlic – onion powderRibs1 Case Ribs – take off the back skin (or score with knife)– Rub with the above dry rub. Let sit for at least an hour. Overnight is even better. Grill until seared – place in roasting pan – bones up and add to the pan the following mixture:1 #5 can of tomato juice (58 oz)use same can and fill ½ with barbeque sauce add (29 oz)use same can and fill ½ with wine vinegar add (29 oz)use same can and fill to top with water add (58 oz)Cover Pan with plastic wrap and Aluminum Foil and roast slowly for 1.5 hr on 350 in convection oven on low fan or about 2 hours in standard oven. Remove from oven, peel back plastic wrap and foil, and let cool in cooler. Once cooled cut them into either individual rib portions or 6 to 8 rib sections depending on how you want to serve them.When rib time comes reheat ribs in 500 degree oven for 5 minutes. Baste with sauce and heat for another 5 to 10 minutes or until sauce has begun to caramelize. An easier way to do it is to heat the sauce in a saute pan, place the ribs in a microwave for 1 1/2 minutes. Add the ribs to the sauce and heat both until the sauce caramelizes. 2 Quote Link to comment Share on other sites More sharing options...
Adultery Posted September 13, 2012 Share Posted September 13, 2012 Sub out the Sweet Baby Ray's for Stubbs if you're not willing to make your own. Used to love SBR before I found Stubb's. Mmmm!Open Pit sauce is great for chicken. Quote Link to comment Share on other sites More sharing options...
Draco1962 Posted September 13, 2012 Share Posted September 13, 2012 My first smoked Boston Butt...The beast that smoked it... 3 Quote Link to comment Share on other sites More sharing options...
Adultery Posted September 13, 2012 Share Posted September 13, 2012 Holy sh*t! THAT'S your RIG?!?!?!?!?!?I wanna come over for dinner!!!!!!! Quote Link to comment Share on other sites More sharing options...
celly Posted September 13, 2012 Share Posted September 13, 2012 Since we're talking about ribs here, I just so happened to be in Sparks NV again during the Nugget Rib Cook-Off last week. Quite possibly the best ribs I've ever had in my life, and most expensive. Wicked fun time and tons and tons of food, music and happenings. Wish I could cook ribs like you guys (thurman,draco) but I'll let the pros do it.Hey check out that fat Italian guy by the worlds biggest six shooter! (hint that was me) Quote Link to comment Share on other sites More sharing options...
Draco1962 Posted September 13, 2012 Share Posted September 13, 2012 Holy sh*t! THAT'S your RIG?!?!?!?!?!?I wanna come over for dinner!!!!!!!In order in second pic: Gas Burner - Gas Grill - Charcoal Grill - Offset SmokerOffset smoking is the best IMO as you don't have to open the main grill and lose as much of the heat and smoke that is built-up and really helps to maintain more even temps. To date I have smoked Boston butts, ribs, and turkeys. Smoking wood of choice is the Jack Daniels barrel oak chips. I may attempt a hybrid grill/smoke of some beer can chickens in the near future. Quote Link to comment Share on other sites More sharing options...
nullPointer Posted September 14, 2012 Share Posted September 14, 2012 Holy sh*t! THAT'S your RIG?!?!?!?!?!?I wanna come over for dinner!!!!!!!I think he can have us all over for dinner with that thing (along with our extended families)!Holy crap! I get hungry every time I look at this thread you guys! And as much as I like to talk up my own ribs, you have all put me to shame ... ya bastards! Quote Link to comment Share on other sites More sharing options...
Kustom Kid Posted September 14, 2012 Share Posted September 14, 2012 Draco, that had to be one of the nicest smoked shoulders I have ever seen. It's like food porn perfect. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.