GSRIDER

For the first time in my short career as king of the backyard grillmiester I successfully smoked a slab -o- ribs.

Oh man, 5 hours in the process. I don't even have a smoker. just used my weber and slow slow slow cooked a mothersday feast fit of a queen (mothers day and all).

I just felt the need to share this.

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Daval

I'm glad that it turned out well.

Why don't you post us the exact recipe and process used? I'd love to try as well.

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GSRIDER

Will do... I'll post my labor of love-grub tonight.

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Prophecy

heh, i remember the first time I grilled ribs with my dad, that was the longest 6 and half hours of my life....

Do you use a home made sauce on your ribs or store bought stuff?

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GSRIDER

Actually, the ribs we're so damn good that sauce was not needed. I used a rub to flavor the meat (will post recipe later) and the meat was seasoned so well that I didn't feel the need to ad any more flavor, nor moisture... I did grab the bottle but never opened it.

But i usually grab a bottle from every rib joint I hit.

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GSRIDER

Alright... do you love the pork? You're gonna love this.

The rub:
1/4 cup Paprika
1.5 Tbls Black Pepper
1.5 Tbls firmly packed dark brown sugar
1 Tbls salt (kosher or sea is best, but standard table salt will work)
1.5 tsp celery salt
1.5 tsp cayenne pepper (less if you're not into ribs w/ a kick)
1.5 tsp galic powder
1.5 tsp dry mustard
1.5 tsp ground cumin

That will render you about a half cup... I use it on alot of stuff other than ribs.

For Ribs:
Remove the thin paper film from the back, this is probably the hardest part. I used pliers to get a grip on the stuf and then just pulled it off.

Sprinkle a fair amount of the rub onto the meats and really RUB it in (be careful not to over do it, I made that mistake the first time I used a rub and it was like biting into a salt lick... but once i got past the 1/4 crust the meat was mind blowing). Rub it in on both sides.

Cover and let chill for 4-8 hours or even overnight.

Soak some hickory wookchips for about an hour and then drain.

Use indirect low - medium heat, 250-300 (about 15-20 coals believe it or not).

Throw a handful of chips onto the coal and cover.

You'll need to "recoal" about every hour but keep the heat low.

And depending on how meaty the ribs are this could take from 2 hours to 5 hours.

Once the meat starts shrinking towards the center and bone tips are exposed they should be done (but check w/ a meat thermometer just to be safe).

So thats that... enjoy

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paddyjoe

Thanks, man. My mouth was watering just reading the recipe.

gibber71

Sounds great.The way I do pork ribs is to season and marinade them over night.Then I wrap them in tin foil with plenty of sauce and slow cook them in the oven at about 200 degrees all day.Then I let them cool for about an hour then put them in the bbq on medium heat for 30-45 minutes.Oh yeah.Once I got drunk and forgot the ribs were slow cooking in the oven all night.Got to say, the next day they were the most tender ribs I ever had.

crackpot

Please post your street address here, so I can camp out in your yard 'til the next feast. Thanks!