Simple ribs anyone?


 
R

Russell McNeely

TVWBB Wizard
The last few times I've cooked ribs, I have been somewhat disappointed. Mainly just not happy with the flavor of the spice rub. Possibly I've been over-seasoning too which hasn't helped. Anyway, last weekend I decided to go bare bones. I seasoned two racks of baby backs with only Kosher salt and pepper on both sides. I let them set out at room temp. for a couple of hours. I poured a half of a chimney of lit Kingsford on top of a good amount of unlit. I then placed about 6 chunks of wood (oak, pecan, and cherry) on top of the coals and let the wood burn down for over an hour 'till only some very thin, blue smoke was visible. I cooked 4 half racks of ribs in a weber rib rack at 225 for 3 hours and then bumped it up to about 250 for another 1 or 1.5 hrs. Once finished, I took 'em off and sauced em on both sides with some sweet BBQ sauce and then sliced 'em up. My wife and kids loved 'em. And I have to agree, they were the best tasting ribs I've made in quite a while.

:wsm:
 
Sounds Like you have found a system that you and your family likes, so enjoy. That is the great thing about BBQ, there is not one right way only ways that work for you.
One variation I like to use is to put on a light coating of sauce the last 15 minutes or so before pulling the ribs off the smoker. It seems to let the sauce set up as a glaze on the ribs. I then have sauce on the table for everyone to use as they Ike.

Enjoy
Mike
 
Glad it worked out for you Russell. I cook them in a very simple way too much like you but I try to stay in the 250-275 range for the whole cook. I dry rub Memphis style and leave them completely alone 4 1/2-5 hours usually. We aren't big on the sauce but as Mike says it's a personal preference. Our BB's apparently are a thicker cut and that's probably why my cook time extends a bit beyond the norm. So far I've been doing beef ribs the same way just more like 6 hours for them.
It's all good:wsm:
 
Your exactly right, Mike. There are many ways to make some great BBQ. I too sometimes sauce ribs during the last few minutes of the cook. This was the first time I had made them using only salt and pepper and I was somewhat suprised (sp?) how well I liked them. That's not to say that I'll make them the same way next time.
 
For me a simple salt/pepper...glazed with honey the last 20 min is divine! You taste the PORK you are eating. Not only the rub. My wife tends to like the heavy rub one though. Its a personal thing. And it depends on the mood im in. But to keep it simple is were im heading.
 
Some of the best ribs I've ever eaten were S&P-only full spares with a vinegar (no catsup) NC sauce. Each bite a little sting of black pepper married with the brown sugar & vinegar in that clean, simple sauce....phe-nom-e-nal.
 
I just do Yardbird, apple wood, no sauce. Everybody seems to really like it, and I haven't found anything I like better.
 
My go to rub 99% of the time is Kosher salt, fresh cracked black pepper, cumin and granulated garlic that's it, the rub never over powers the flavor of the meat. I hate when one cannot taste the meat.
 
I love salt and pepper spare ribs. I also like using Lawry's seasoned salt.
My wife prefers a sweeter rub.
 
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