Favorite Pork Rib Recipe?

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  • SQLGeek

    Muh state lines
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    Sep 22, 2017
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    Getting ready to do my first smoke on the RecTec tomorrow. Looking at doing some baby back ribs. I have read a lot of different methods 3-2-1, 3-1-1, 2-1-1, 2-2-1....LSMFT....WTFBBQ?. Every food blog has their own version of it. Wrapped in foil. Basted with motor oil. Hung at a 47.5 degree angle from the top. It's a bit much...

    Anyway, I'm thinking simple. Doing a rub on the ribs, putting them on at around 225 F and sticking a probe into the thickest part and shooting for an internal temp of 195 F.

    What's your favorite rib recipe?
    Military Camp
     

    toddnjoyce

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    My GP pork rubs are below. The Aw Shit usually is added to the sweet, but always is the only rub for smoked chicken wings that later get sauced.

    The foil wrap outcome is hideous, unless you like to boil your ribs and call that BBQ. A probe and constant temp is all that’s needed.


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    SQLGeek

    Muh state lines
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    4   0   0
    Sep 22, 2017
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    Richmond
    My GP pork rubs are below. The Aw Shit usually is added to the sweet, but always is the only rub for smoked chicken wings that later get sauced.

    The foil wrap outcome is hideous, unless you like to boil your ribs and call that BBQ. A probe and constant temp is all that’s needed.


    View attachment 219462

    Does the Earl Campbell rub say racist things to me when the ribs are done?

    The foil wrap outcome is hideous

    That's what I was worried about. I think I'm going to try unwrapped. I have read about using red butcher paper that is supposed to be ok.

    Do you flip your ribs at any point?

    Some think you need to pull the "membrane" off the backside. I think you just need to cook it off.

    I don't get that. I've been reading a lot about people doing that but I always remember my mom doing ribs with the membrane on and it just flaking off when it was done. Seems like leaving it would help hold moisture better.
     

    toddnjoyce

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    Does the Earl Campbell rub say racist things to me when the ribs are done?



    That's what I was worried about. I think I'm going to try unwrapped. I have read about using red butcher paper that is supposed to be ok.

    Do you flip your ribs at any point?



    I don't get that. I've been reading a lot about people doing that but I always remember my mom doing ribs with the membrane on and it just flaking off when it was done. Seems like leaving it would help hold moisture better.

    I don’t flip my ribs and I don’t mess with the membrane.

    The only thing I’ve heard about it that makes any sense is from the competition guys who remove it to better accentuate then pull off the bone and keep judges from getting it caught in there teeth.

    Lots of OWTs exist, I’ve just settled on cook it the way I like it, which is generally a dry rub and leave it alone because every time that door opens is another temperature change and interrupts cocktail day.
     

    deemus

    my mama says I'm special
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    THere is a meat market in Garland that puts out the best rub i've used. David's Meat Market, its just called BBQ rub.

    I've bought a bunch (Salt Lick is a bit too peppery for my taste if you put it on thick like I do) and I have made at least a dozen different ones from recipes. But that David's rub is great stuff.

    I discovered a new technique in the covid madness. Got a rack cheap ($1.99/lb) so I experimented on my gas grill. plenty of the above mentioned rub on the ribs, 2 of the 5 burners all the way down low, cooked for 3 hours, and they came out perfect. Not smoked, but they were crazy good. To tell the truth, I forgot about them and didn't even open the grill to check on them. At around 3 hours I remembered and ran out to check them, only to find perfection. So yeah, don't open the lid at all, and poke holes in the ribs so the rub runs into it as the fat melts.
     

    SQLGeek

    Muh state lines
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    Sep 22, 2017
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    Richmond
    I discovered a new technique in the covid madness. Got a rack cheap ($1.99/lb) so I experimented on my gas grill. plenty of the above mentioned rub on the ribs, 2 of the 5 burners all the way down low, cooked for 3 hours, and they came out perfect. Not smoked, but they were crazy good. To tell the truth, I forgot about them and didn't even open the grill to check on them. At around 3 hours I remembered and ran out to check them, only to find perfection.

    That's how I did my country style ribs I posted on here a while back and the results were pretty tasty though I over crisped them a bit at the end when I did the reverse sear. The inside was fantastic though.
     

    FireInTheWire

    Caprock Crusader
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    This puts the rest of your advice into the "Highly suspect" category. :D

    You're right, everyone has their own taste. I figure trial and error is part of the fun but I wanted to see what others liked too.
    They are just greasy as shit and eating with my hands pisses me off. I enjoy the cooking process, but not the end result.
     

    sidebite252

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    Lake Texoma
    I’ve done dozens of ribs over the years and I’m now convinced an untrimmed whole spare ribs is as good as it gets. It may not win a competition but it’s just good eating from top to bottom and no wasted trim. Of all the rubs I’ve tried Stanley’s Famous Rib Rub is a good as any I’ve tried. Killer hogs & Meatchurch both make a good rub as well (actually they make several good rubs).

    As far as cooking I set my cooker on 250 with the wood of choice and if you can keep from opening the door they’ll be done in 5 1/2 to 6 hours. If you’re lookin’, you’re not cookin’
     
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