Spare Ribs Recipe
Discussion
I have Nigella Lawson recipe from her cook book and can highly recommend 
http://www.recipezaar.com/recipe/Nigella-Lawson-St...
http://www.recipezaar.com/recipe/Nigella-Lawson-St...
http://www.bbc.co.uk/food/recipes/database/sweetst...
I've yet to try it but the boil and then bake method appeals to me and these looked nice when he made them
I've yet to try it but the boil and then bake method appeals to me and these looked nice when he made them
Johnniem said:
If you eat ribs in the deep south of USA (where they cook ribs really really well!) then you will have eaten ribs that are boiled before BBQ'ing. The meat remains tender and just falls of the bine. Please don't cook them any other way. You'll never be disappointed!
Negative, Sir.If you have eaten decent ribs in the South, you will have had ribs which have been slow-smoked for upwards of 6 hours at 225'f, to get the fall off the bone texture and deep hickory flavour.
If you have eaten crap ribs, from the likes of Chilis/Applebees, you will have had ribs that have been pre-boiled. The result of which means that they get fall off the bone ribs with no meat flavour.
Pesty said:
Hmmm I have a smoker. I have never used
what do you do with them once you have smoked them? when do you add the sauce etc etc
Have a look at my posts in this forum. I've written a bit about smoking meat.what do you do with them once you have smoked them? when do you add the sauce etc etc
For all smoking, use 225f-250f.
For ribs, use the 3-2-1 method for spares, 2-2-1 method for babybacks.
What this means is (for spares) 3 hours in the smoker, naked. 2 hours wrapped in foil and one hour back on the smoker, naked. During the final 30 minutes, baste 3 times with BBQ sauce.
My previous posts have lots of info on how to prepare the ribs and rub recipes.
With spares, however, trim them down, otherwise you will not get an even cook. Have a look for videos of 'st louis style' trimming.
Davey S2 said:
paulmurr said:
My Heart Attack Surprise 
EFA
Anyway, my spice rub consists of various quantities of cumin, smoked paprika, cayenne pepper, chilli powder, brown sugar, salt and pepper.
BBQ sauce couldn't be easier, it's just ketchup, orange juice, smoked paprika, Worcester and Tabasco.
The most important part is the cooking, the ones above were done over the cold part of the grill, with the lid closed, for about 5 hours. Don't boil them, all you'll end up with is some great stock and some tasteless ribs.
Papoo said:
Johnniem said:
If you eat ribs in the deep south of USA (where they cook ribs really really well!) then you will have eaten ribs that are boiled before BBQ'ing. The meat remains tender and just falls of the bine. Please don't cook them any other way. You'll never be disappointed!
Negative, Sir.If you have eaten decent ribs in the South, you will have had ribs which have been slow-smoked for upwards of 6 hours at 225'f, to get the fall off the bone texture and deep hickory flavour.
If you have eaten crap ribs, from the likes of Chilis/Applebees, you will have had ribs that have been pre-boiled. The result of which means that they get fall off the bone ribs with no meat flavour.
6 hours to prepare ribs though? That's dedication to the cause! Must dash, time is money 'n' all that!
Johnniem said:
Papoo said:
Johnniem said:
If you eat ribs in the deep south of USA (where they cook ribs really really well!) then you will have eaten ribs that are boiled before BBQ'ing. The meat remains tender and just falls of the bine. Please don't cook them any other way. You'll never be disappointed!
Negative, Sir.If you have eaten decent ribs in the South, you will have had ribs which have been slow-smoked for upwards of 6 hours at 225'f, to get the fall off the bone texture and deep hickory flavour.
If you have eaten crap ribs, from the likes of Chilis/Applebees, you will have had ribs that have been pre-boiled. The result of which means that they get fall off the bone ribs with no meat flavour.
6 hours to prepare ribs though? That's dedication to the cause! Must dash, time is money 'n' all that!
Johnniem said:
Papoo said:
Johnniem said:
If you eat ribs in the deep south of USA (where they cook ribs really really well!) then you will have eaten ribs that are boiled before BBQ'ing. The meat remains tender and just falls of the bine. Please don't cook them any other way. You'll never be disappointed!
Negative, Sir.If you have eaten decent ribs in the South, you will have had ribs which have been slow-smoked for upwards of 6 hours at 225'f, to get the fall off the bone texture and deep hickory flavour.
If you have eaten crap ribs, from the likes of Chilis/Applebees, you will have had ribs that have been pre-boiled. The result of which means that they get fall off the bone ribs with no meat flavour.
6 hours to prepare ribs though? That's dedication to the cause! Must dash, time is money 'n' all that!
6 hours sounds like dedication, but in all reality, I throw a few racks on, close the lid, and check the situation half way through. It's fairly effortless when you've got the knack of setting up the charcoals and wood for a long one..
Papoo said:
Johnniem said:
Papoo said:
Johnniem said:
If you eat ribs in the deep south of USA (where they cook ribs really really well!) then you will have eaten ribs that are boiled before BBQ'ing. The meat remains tender and just falls of the bine. Please don't cook them any other way. You'll never be disappointed!
Negative, Sir.If you have eaten decent ribs in the South, you will have had ribs which have been slow-smoked for upwards of 6 hours at 225'f, to get the fall off the bone texture and deep hickory flavour.
If you have eaten crap ribs, from the likes of Chilis/Applebees, you will have had ribs that have been pre-boiled. The result of which means that they get fall off the bone ribs with no meat flavour.
6 hours to prepare ribs though? That's dedication to the cause! Must dash, time is money 'n' all that!
6 hours sounds like dedication, but in all reality, I throw a few racks on, close the lid, and check the situation half way through. It's fairly effortless when you've got the knack of setting up the charcoals and wood for a long one..
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