Juicy Ribs Is it Possible?
- Thread starter jeff lowe
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Dave Estrem (Savory Dave)
TVWBB Fan
Hey Jeff:
I'm not going to weigh in on this with an answer (I'll let the B-B-Q circuit boys do that), but instead with the question; what type of ribs are you referring to? Baby Backs, Spare Ribs (or is it St. Louis Ribs?).
I just wanted to clarify the question, cause I'm wondering too!
Weber Dave
I'm not going to weigh in on this with an answer (I'll let the B-B-Q circuit boys do that), but instead with the question; what type of ribs are you referring to? Baby Backs, Spare Ribs (or is it St. Louis Ribs?).
I just wanted to clarify the question, cause I'm wondering too!
Weber Dave
Jim Minion
TVWBB Emerald Member
Jeff
Your talking different styles with different results. Ribs done correctly will be moist and taste will be great.
If your looking for juicy then you need to cook in an enclosed in foil or in a pan of liquid, not BBQ, but can be very good.
BBQ babybacks are also outstanding, done correctly.
Jim
Your talking different styles with different results. Ribs done correctly will be moist and taste will be great.
If your looking for juicy then you need to cook in an enclosed in foil or in a pan of liquid, not BBQ, but can be very good.
BBQ babybacks are also outstanding, done correctly.
Jim
Thanks Jim! Before I started BBQing I cooked my ribs in an oven pan with a mixture of soy sauce, hoisin, garlic, hotsauce, 5 spice powder, vinegar and ketchup for maybe an hour and then grilled them afterward. They came out really juicy inside and crisp outside.
I found a link here about this guy in Texas that cooks his ribs in foil. Tell me what you think.
http://www.dallasbbq.com/ribs%20recipe.htm
I found a link here about this guy in Texas that cooks his ribs in foil. Tell me what you think.
http://www.dallasbbq.com/ribs%20recipe.htm
Jim Minion
TVWBB Emerald Member
I have few problems with what he has to say
but if it works for him, it works for him.
I always remove membrane from spares, it's rather easy to do.
Try BRITU and see if you want to forget the idea of juice BBQ ribs. Here is a step by step and rub recipe:
http://www.bbqsearch.com/search/26655.shtm
Jim
but if it works for him, it works for him.
I always remove membrane from spares, it's rather easy to do.
Try BRITU and see if you want to forget the idea of juice BBQ ribs. Here is a step by step and rub recipe:
http://www.bbqsearch.com/search/26655.shtm
Jim
G
Guest
Guest
Good afternoon Jeff:
As an 'old griller' I read the dallasbbq script with some interest. This guy is probably 'right-on' with his method because first he is describing the use of a grill vs. a smoker and secondly to attain a high moisture content what he is actually doing is paramount to boiling the ribs (as I used to do before I grilled). Jim, however, is totally correct when it comes to smoking ribs. If you are patient enough and if performed correctly, hardly anything beats the overall product delivered from a long, slow WSM smoke. By overall product I mean not just a supple, manually flavored product but an unmistakably moist and succulent, true bbq'ed flavored product. After I finally spent the time following the professional advice given at this site, I consistently impressed my friends and family time and time again with one of our favorite culinary delights, ribs! This guy's product sounds and probably tastes really good but why go to all the work when the WSM will dutifully do most of it for you only requiring patience from you and giving you back more time for good beer and fun! Here's hoping you'll enjoy your WSM as much as I do!
?.John
As an 'old griller' I read the dallasbbq script with some interest. This guy is probably 'right-on' with his method because first he is describing the use of a grill vs. a smoker and secondly to attain a high moisture content what he is actually doing is paramount to boiling the ribs (as I used to do before I grilled). Jim, however, is totally correct when it comes to smoking ribs. If you are patient enough and if performed correctly, hardly anything beats the overall product delivered from a long, slow WSM smoke. By overall product I mean not just a supple, manually flavored product but an unmistakably moist and succulent, true bbq'ed flavored product. After I finally spent the time following the professional advice given at this site, I consistently impressed my friends and family time and time again with one of our favorite culinary delights, ribs! This guy's product sounds and probably tastes really good but why go to all the work when the WSM will dutifully do most of it for you only requiring patience from you and giving you back more time for good beer and fun! Here's hoping you'll enjoy your WSM as much as I do!
?.John
The BRITU recipe is available on this Web site, along with pictures illustrating the process: http://www.virtualweberbullet.com/rib1.html
Regards,
Chris
Regards,
Chris
On Friday I tried the BRITU to spares and they came out fine but not juicy as I like.
So today I tried it on Baby Backs and voila!! Wow they were juicy and moist and fantastic!! I kept the temp rather low at 200-225 for the first 3 hours and then for the last hour it was 240-250. I basted them after 3 hours with just beer. I laid two racks flat on the top and one on the bottom flat. I just poured Sweet Baby Ray straight from the bottle over them.They were definitely the best ribs I have ever eaten!! Thank you very much to all that have responded!!
So today I tried it on Baby Backs and voila!! Wow they were juicy and moist and fantastic!! I kept the temp rather low at 200-225 for the first 3 hours and then for the last hour it was 240-250. I basted them after 3 hours with just beer. I laid two racks flat on the top and one on the bottom flat. I just poured Sweet Baby Ray straight from the bottle over them.They were definitely the best ribs I have ever eaten!! Thank you very much to all that have responded!!
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