You Want Ribs??? You Can't Handle The Ribs!!!!
 

dead

damit dude your making me VERY hungry....

mmmmm....ribs. Those look awesome Hanx! :)

oh yeah - DO NOT RUB YOUR EYES!!!

Yeooowwwwww! Shit, now you tell me!

Gonna try these out!

BTW, Hanxter, that is one awesome avatar you have! Very cool.

U da man!

I gotta love it, and I hope to educate a whole nation to the joys of BBQ. Although I am starting with the English, whos idea of BBQ = Black on the outside is yummie...

No offence, but they are just starting to wake up to the BBQ scene and they are following the Ozzies. Which is a double edged sword, I mean I love a bit of fish grilled over an open flame or a bit of steak sizzled on the grill, but come on learn how to smoke it or cover the grill for gawds sake....

I have a lovely grill outside my flat, but I cannot get a proper BBQ because the neighbours would complain about the smoke. Jeez you put a couple of hickory chips on it and they start crying (note: hickory, We cannot get Mesquite).

However I hope with this summer (it has been good) I will be able to show the Ozzies and Brits how to do a Beach Barbie (both cooking and...) properly. This rub will be essential...

dead

These must be the ones you were talking about at the club... Going to have to try them..... Always looking for new stuff...

i definately have to try out that seasoning mixture, sounds really good.

i just recently heard about a place in memphis that uses kosher pickle juice to mop their ribs. anyone ever tried that?

Hey Hank just save the rubs so can try them later....

I love ribs, but I'm so damn impatient to cook stuff like that. I just have to go get mine I guess...

nice, thanks for the input, i'll try it out this weekend

dead

Rub:
2 1/2 C Brown Sugar
1/2 C Kosher Salt
2 C Paprika (I called Bullshit on this, used 4T instead)
2 T Garlic Powder
2 T Onion Powder
2 T Chili Powder
2 T Cayenne (bumped it up to 6T due to reduced paprika)
2 T Chipotle Powder
2 T Black Pepper

Hanxter
this is incredible.

i honestly hadn´t tried eating ribs until earlier this year, and now i can´t get enough.

i believe its quite hard to get really good ribs here, unless you´ve got a butcher who is willing to give you an American style cut of ribs (which gives a lot more meat).

thanks for all of this...

thanks hanxter, I am looking into getting a smoker, so I can low and slow, with gas grill, difficult to get it cold enough.

there's nothing better than great ribs...i'm going to try those rubs.
thanks for sharing

I like to use rubs like these, and we ( my 5 year old and my 10 year old) like to rub it in. Then wrap it tight in plastic wrap to seal it. Rest a while in the fridge (at least 24 hours) then cook.

I think wrapping it in the plastic wrap helps the flavor get absorbed.

Oh, and the Kosher or Sea Salt is a must. Seems to work much better than normal table salt.

it's father's day weekend - so this diserves a quick bump - to all you outdoor quarterbacks out there - have a cold one!!!:D

Heres a little rib pointer I learned. I like lots of smoke, and hickory is readily available in my area. However to get a really deep smokey flavoring, and color, hickory can become too strong. Try some oak..it gives a very similiar, if lighter smoke flovor, yet still penetrates into the meat with that wonderful red color. About any kind will do, right now I'm using some scraps a cabined builder gave me.

Hankster, I have not checked this cooking section for a while, but it's nice to see someone is representing the REAL BBQ lovers out there. When I first saw the title I was afraid it was going to be a "boil and grill" recipe. YUCK! Thankfully you know what you are doing.

I'm a low & slow junkie myself. The longest cook I have done was a tie between a 13 lb brisket and an 8 lb pork butt. Both of those took 14.5 hours.

Well I don't go to all that trouble but I'll tell you, some of my friends are verocious rib eaters and expect good ribs. I bet them I could cook a rack of ribs out of the fridge, uncooked, and be serving it in 1 hour. They laughed. Silly people.

Here's what you do;

1. Put ribs in pressure cooker with no more than 1 inch of water. Lid on and wait for the thingy on top to go 'SSSSSSSSSSSSSSSSSSSS.' Should take 12-15 minutes for full tilt. Let cook for 5-7 more minutes on high then shut off and let dissipate .

2. Start bbq. Get it good and hot.

3. When pressure cooker is safe to open, take ribs and put on bbq. Generously shake Clubhouse rib seasoning on. Turn frequently. After 5-7 minutes on medium( varies with lid up or down) add favourite sauce.

4. Let go on low then turn off with lid down. Serve immediately.

I won the bet.

dead

dead

dead

dead