Ribs for her pleasure

[eunny jang]

I've ordered a couple slabs of really good beef spare ribs so we can have a project to do this weekend. So far, the plan includes six or seven hours, a wood-fired smoker, and beer.

Ideas for dry rubs, sprays, what-have-you, or some technique pointers? I'd like to do something a little different from the usual spice-rub/barbeque-sauce combo that we've done for pork baby backs. A chipotle rub? Asian flavors? Hmm...

[AK@Spicehouse]

Try this rub, equal parts of each item.. African blend... Very tasty

CHILI POWDER – DARK, GARLIC – GRANULATED, ONION – GRANULATED, PEPPER - BLACK TABLE GRIND, CILANTRO FLAKES, CUMIN SEED – GROUND, OREGANO - GREEK – WHOLE, BASIL - IMPORTED – WHOLE, CINNAMON - 3% OIL – GROUND, CLOVES – GROUND, CAYENNE PEPPER - 30,000 – GROUND

3 tablespoons of each ittem listed, in a bowl, mix together and rub on ribs or meat.. Enjoy

I've ordered a couple slabs of really good beef spare ribs so we can have a project to do this weekend.  So far, the plan includes six or seven hours, a wood-fired smoker, and beer.

Ideas for dry rubs, sprays, what-have-you, or some technique pointers?  I'd like to do something a little different from the usual spice-rub/barbeque-sauce combo that we've done for pork baby backs.  A chipotle rub?  Asian flavors?  Hmm...

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[Luckylies]

best topic name ever.

[woodburner]

I like to marinate beef ribs in :

MOJO CRIOLLO

8 cloves garlic

1 cup orange juice

1 quarter cup vinegar

1 teaspoon dried oregano

1 quarter teaspoon cumin

1 teaspoon salt

1 quarter cup olive oil

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Chop and cream garlic with salt. Blend all ingredients except olive oil together and set aside to allow flavors to blend 15-30 minutes. Just before using marinade, whisk in the one quarter cup olive oil, pour over meat. Marinate for 2-6 hours.

Which is more like a mild brine, to me. Go light on the smoke for the first hour or so, at about 225ºF. You've got the time, perfect.

woodburner

[woodburner]

I'm ready to rock and roll for the New Year's Day Festivities.

Six racks of beef ribs are currently sitting in a moist marinade of mojo, ready to smoke cook tomorrow during the afternoon for a wonderful kick off dinner for 2006.

This photo shows my cooker on July 5 of this year, in the blazing hot sun, but tomorrow will be a bit adverse with snow predicted during the entire day. The cooker is well insulated so I expect no problems.

I rarely if ever, wrap any meats in foil, commonly known as the "Texas Crutch" while in my smoker, but I'm willing to experiment a bit with these six racks.

So I plan to cook these a bit lower in temperature, than normal. Say 180ºF for about 6 hours. Smoke unwrapped for say the first two hours and then wrap in foil for 3 hours and then let them crisp up unwrapped for the last hour or until done.

Anybody have any suggestions?

woodburner

[Grub]

Some of the best ribs I've ever made, aren't smoked, grilled or bbq'd at all -- but braised... I think I got this from a California Culinary Academy book. I love western style ribs, but if I absolutely had to pick a favorite, it would have to be this one...

Braised Chinese Pork Spareribs, cut into 2-inch pieces, marinated overnight in:

150ml soy sauce

1-2 red chilies, finely chopped

1 tbsp ginger, finely chopped

3 garlic cloves, crushed

2 spring onions

200ml shohsing wine or dry sherry

2 tsp five spice powder

2 tbsp honey

Brown the ribs, pour marinade over, cover and let simmer for 40 minutes. Uncover, add 2 tbsp honey and increase heat for a strong simmer to reduce the sauce for 5-8 minutes.

Serve sprinkled with thinly sliced green onions, julienned carrots and shredded ginger. For an optional kick, add finely chopped chilies.

[woodburner]

Updated, beef ribs cooked at 170ºF to 180ºF have much better mouth feel and pull just gently from the bone. 7 hours was just about right in the cooker.

woodburner

[007bond-jb]

I smoke em low & slow 235deg till they pull back from the bone a bit these are beef. ribs