Best Rib recipe

[Horney Toad]

I'd like to hear some of your alls favorite recipes for cooking a rack of ribs. I generally use some rub on a rack of ribs, then wrap in aluminum foil and cook on the charcoal smoker for several hours (without the water pan). When the ribs are tender, I take off the foil and cook on both sides with a good barbecue sauce for a good glazing. Any tips from you all?

[Al Dente]

No matter what type of rib you're cookin, baby back, loin back, country, or st.louis, this is what I do.

Peel off the skin that is on the backside of rib.

Brine them at least 2 hours.  Water, apple juice, salt, and brown sugar. Then rinse them off and pat dry.

Rub them with whatever your choice of rub is, then leave 'em overnight.

Rub them again, and let 'em sit while you're getting the smoker ready.

Smoke them for anywhere from 3-8 hours (depending which style of rib you're smoking) over hickory and lump charcoal.  I spray/mop them every 45 minutes with apple juice/cider.  

I foil them after 3 hours if doing loin backs, then cook them another 3 hours.

Then they get basted with homemade BBQ sauce over the fire, Sweet Heat.

Enjoy!!!

[Horney Toad]

Thanks Al. You are the supremo grill meister!

[Horney Toad]

One question Al. I am aware of getting the skin off of the ribs. You mean the inside, correct? It seems awfully hard to get that skin off. Any tips?

[bretto]

A good pair of fish skinning pliers works well.

[Al Dente]

The skin is on the underside, or the inside of the rack.  It's also called the bone side, as opposed to the meat side. I take a small knife, like a garnishing knife, or even steak knife will do.  Make a small slit near the bottom of the first rib, then work it a little bit and begin to pull it off.  A piece of paper towel or a kitchen towel will help you get a grip.  Once you get it going, it will pull right off.  Worse case scenario, I don't know if that even exists when discussing BBQ, anyway, if you cannot get the membrane off, just score it all over crisscross with the knife.

Hope this helps.

[Horney Toad]

Thanks bretto and Al. The ribs would be better without the skin. And Al, I made my first brisket last weekend. It turned out real well. Those briskets are real fatty. Can't make those too often!

[Benha]

Just drooled on my keyboard. Thanks alot! LOL

[Al Dente]

FAT is good.  Fat adds flavor and moisture.  Glad it turned out toyour liking!!!!  Enjoy!!!!

[ogopogoman]

Like Al Dente...i brine and rub also. i smoke at 220 and no higher. You can use all sorts of stuff for your rub. I did beef ribs with esspresso/smoked paprika rub and a Cherry Cola/ Corriander seed brine at the Restaurant and it did very well.
Brisket rubs are awesome too...mmmmm.. for pork ribs i've used southern Comfort and apple jam for a brine also.
Beer butt chickens too..you can use all sorts of booze for beer butts or brines...aww now see what i'm doin....goin to "Q" now fellas!!lol..