Amatuer Hour Ribs and Pics UPDATED

I am certainly no expert when it comes to ribs, but this system has always worked well for me so here ya go.

Baby Back Ribs

When I received my geneous shipment of Roadhouse BBQ sauces I decided it was time to make a few ribs. I didn't want to be cooking all day Sunday to have them ready for the game, so I made them today.

Started off with 3 nice sized rib sections



I scored the membrane on the back at 45 degree angles



Rubbed them down real good with my brother's famous rib rub. (working on the exact measurements, but he never measures so it's kinda tough.



let them sit with that a couple hours



Put them into a roasting pan on a rack, then put about an inch of water underneath mixed with liquid smoke.



Covered with heavy foil and tossed them into the oven for about 5 hours at 200-225 degrees.



Rendered some bacon in the mean time for another recipe I was working on



Took them out and let them cool a bit



Dipped them in the left over bacon grease




and wrapped them up for tomorrow!





Tomorrow they will go on the grill till warm, then I'll hit them with some of that awesome Roadhouse sauce, let that carmelize a bit and serve with cole slaw and a side of Barracho Beans.

That's how I do 'em. I'll post a couple pics of the finished product tomorrow.

Desertdog,
I'm smoking 2 racks of babybacks as I type this, and the aroma of them combined with your pictures has me salivating! Can't wait to hear how yours turned out!

"Dipped them in the left over bacon grease..."

I am WIDE awake now, Bro!

Your address please ! I'm liking the bacon grease thing, I'm going to give that a try with the next batch of ribs.

There's some sort of game tommorow? huh...
Ribs are looking good!

Desert Dog,
Great Pictures, you should do a cookbook. But I have two questions:
I scored the membrane on the back at 45-degree angles.

I understand scoreing them between the bones, some say to allow excess grease to drain or allow the juices to soak from the top where there may be some fat all the way thru to the meat next to the bone, but why the X cut across the bone?

Dipped them in the left over bacon grease

Why would you dip a slab of ribs in Bacon Grease?

Thanks, always trying to learn new tricks.
Jack@drofBBQ.com

DD

Ribs are looking good, and Buddy's sauce will defiantely hit the spot on them!

Have you ever removed the membrane entirely, instead of scoring?

When I smoke ribs I remove it entirely, makes some of the tenderest (is that a word?) ribs, easy to pull apart.

I too want to know about the Bacon grease, what am I missing out on!

This is what I was taught years ago by my brother (who has been a chef for the last 20 some odd years.) I'm going as I remember it, I tried to call him this morning but he has already left for the Phoenix Open (Where I'll also be in a couple hours.)

Scoring the back breaks down the membrane while cooking to make them "fall off the bone" tender but gives the ribs the added flavor that comes from it while cooking. The 45 degree angle helps the membrane to hold the rack togther once they get real tender, but still allows them to be pulled apart with minimal effort.

The bacon grease acts as a sealant when the ribs cool off, locking in the juices. It also adds a bit of additional flavor and crispiness to the ribs when they are thrown onto the hot grill.

Like I said, I am no professional, you folks probably have a lot more experience with this kind of thing than I do, and there are probably better ways to do it, but this works for me and the end result is consistently good!

Looking good DD, don't forget the rest of the pic's. I've done them somewhat similar when in a hurry. Put them on a broiler pan with some water in the broiler tray, foil tightly with a couple of small slits and into a 225 degree oven for about one hour then finish on the grill (Like CajunKing, I remove the membrane). Never occured to me to use bacon fat on them but why not, pork fat rules.


John

Finished em up tonight and watched a great game. Buddy's sauce really hit the spot! Got a lot of compliments on the ribs, which I'm sure had a lot to do with the Roadhouse sauce.









WAY TO GO COLTS!

How's this for a mixed metaphor:

If those ribs were a football team, they look good enough to beat the Bears tonight...Maybe even the Colts!

Nice pix dd, outstanding looking ribs! Glad the sauce worked well for you!

Buddy

Way to go DD, that steak looks very good as well.

John

quote:

Originally posted by John A

Way to go DD, that steak looks very good as well.

John

Ha Ha ! I figured you of all people would have spotted that in the background. I'll have you know, it was a Ribeye, not a Kansas City Strip!

And it was waaayy too done for my taste... I wasn't in charge of the steaks...some fella from (gasp!) California was.

I dont see no smoke ring on those ribs!

DD, fellow southwesterner, Thems some good looking ribs! I thought I'd tried every trick known to carnivores with a rib over the years. Here you go showing me yet TWO more! Bacon grease? I'll try it. I've prepped ribs with the membrane on, slit it down each bone(believe I picked up this technique in a Weber grill book)now, I pull it off before cooking as has been expressed by others. I'm gonna give your method a try.