Hanxter

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juanvaldes

damit dude your making me VERY hungry....

spectre

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

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Hanxter

oh yeah - DO NOT RUB YOUR EYES!!!

mtsgsd

Yeooowwwwww! Shit, now you tell me!

Gonna try these out!

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

Mad_Gecko

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...

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Buzz

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

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The Only BEER is a Cold BEER.

And a Single Malt will get ya every time.

pimpda9

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

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gibingus

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

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Buzz

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

__________________
The Only BEER is a Cold BEER.

And a Single Malt will get ya every time.

HoTBoT86

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

evo_schen

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

Hanxter

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Hedgehog

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

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bundy

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...

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Ohayo!!!

edmos1

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

txgirl

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

dragonhawk

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.

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Hanxter

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

unoaman

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.

Mister Coaster

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.

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OFKU0

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.

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