Done proper they are about the best eating a man can pull off the grill! Tonite I'm trying out a Texas style dry rub on some babybacks cooked long ,slow and low. And that is the mouth watering "truth about ribs " for now.
Prepare the BB ribs as you do with removal of the membrane.
Prior to the application of the dry rub (I heartily recommend "Head Country" from Ponca City, OK.), lightly coat and run the meat with Worchester Sauce or some equivalent soy sauce based product.
Then, apply the dry rub liberally but not too much (gets too salty) and you do not have to physically rub it into the meat.
Now, get the rib rack out, and start at a much lower temperature, like 225 or 250 for about 1 to 2 hours.
Then, here is the critical step, wrap the ribs, each slab seperately, with a double-layer heavy aluminum foil and don't ask me why, but make sure the ribs are wrapped on the reflective or shiny side.
Return the wrapped ribs to the oven at 225 again for atleast another hour or so.
When the cut ends of the rib bones are atleast 1/4 inch further out from the meat and the slab is "floppy" (it will practically be able to bend in half),. then you have "fall of the bone" babyback ribs.
I was certain this thread would be about shotgun ribs! I pleasantly suprised. I've always been afraid to try BBQ ribs in the oven @ home but now I'm going to give it a try, thanks to MIA & MATAMATA MAN. BTW - MIA I ate at the NAPA VALLEY GRILL last week and the only thing that impressed me was their high prices! Thanks
My wife makes the best dry rub I have ever tryed. It's snowing here and the grill is in the garage. Shannon if you were close I think I would take a shot at you for bringing this up....LOL........LOVE THOSE RIBS, cold slaw, and french fries and a nice glass of any dry red...........Roger
Par boil them for about 20 minutes then slow cook them in the oven set at 225 degrees or grill on low heat for about 2 1/2 to 3 hours ... Layer the sauce on them every 20 minutes for the last hour and enjoy ... Take care to remove membrane prior to cooking and never dry rub ribs, they are mean't to be dripping in sauce, Hot sauce that it ... WPT ... (YAC), and former Fire Dept Cook ...
PS. The cook don't have to do the dishes which is how I became the cook ...
Ok It's Sunday and I'm fixen'to set off another batch. This time it's short ribs cooked long and slow in the oven for an hour or so on 275 uncoverd and seasoned. Then start moppin' on the sauce and cover while fetching a frothy Guiness every 20 min. or so. After nappin'
off the beer for a spell they'll be a fallin' off the bone, finger lickin'
good. Accompany with some warm jalapeno corn muffins, and fresh turnip greens and custard pie. I garron-tee!
Anybidy have any suggestions for venison ribs? I have 4 packages of them in the freezer and was planning to wait until outdoor grilling weather, but if there is a good way to do them indoors, I will try it. I like BBQ sauce on them, but not anything hot. My system does not take kindly to hot stuff.
Take 4 or 5 racks amd lightly dry rub them with various peppers, white, black, and cayene, lightly salt, a teaspoon of liquid smoke, a teaspoon of worchestershire, then place them piled on top of each other and cover them in a turkey roasting pan. Place in a 275 oven for five hours. When done, the meat is just starting to peel back a liitle. Let cool for a half hour. then take out and pile them on a cookie sheet with spacers between, I use large spoons. Cover with plastic wrap and put in the fridge on a couplle of hot pads to get cold. When cold, cut into single rib sections and lightly slather with your favorite sauce. Reheat to eat. They are ready to eat when they come out of the oven, but fall apart. They are easy to cut cold, and hold together better. They always taste better reheated and double cooked. GOOD EATING. We also use garlic pepper and lemon pepper in the rub if we have it in the cupboard.
Don't know about venison ribs, but backstrap, mmm... Cut in 1" chunks. Marinate in apple cider overnight. Then marinate in bbq sauce all day. Wrap in bacon, skewer and grill on low heat til they're still pink on the inside. You'll make a venison lover out of everyone!