OT: Rib Fans...which restaurant has the best ribs? Recipes welcome!

[cocky0]

Jim N' Nick's is the only place I've been to where the ribs taste like they've at least been in the vicinity of a smoker.

As for recipe. Liberally salt and pepper ribs on both sides. Smoke for 3 hours at 225-250, brush on a thin layer of dijon and ACV then liberally season with Killer Hogs before wrapping and back onto the smoker for 2 hours. I usually call them good right then and there, but you can do the sauce and 1 more hour, uncovered, on the smoker if that's your thing.

 

[rcock]

D’s Wings in West Columbia.

 

[Bear_Rooster]

Jim N' Nick's is the only place I've been to where the ribs taste like they've at least been in the vicinity of a smoker.

As for recipe. Liberally salt and pepper ribs on both sides. Smoke for 3 hours at 225-250, brush on a thin layer of dijon and ACV then liberally season with Killer Hogs before wrapping and back onto the smoker for 2 hours. I usually call them good right then and there, but you can do the sauce and 1 more hour, uncovered, on the smoker if that's your thing.

Jim N Nicks has really good bbq. Smokin Pig has great ribs. My brother does excellent ribs on his smoker. I’ve tried to duplicate his process, but it hasn’t worked for me so far. Boston butts, brisket, and sausages I can definitely do on my smoker.

 

[punydevil]

Where's your go-to for great ribs?

While we're on the subject, how do you prepare your ribs at home?

I prefer brisket or pulled pork, but when I make ribs I sous vide them at 165 for at least 12 hours and then smoke them for 2-3. And if you ever want to try something funky in addition to sous viding ribs, try smoking with guava wood. Great with pork and smells fantastic.

 

[Forever Fowl]

Couldn't eat the ribs at Dreamland's Birmingham location as they leave the membrane intact.

 

[JeffTweedyFan]

I was unimpressed. I swear their red sauce is the Arby's bbq sauce. But then again my wife and brother in law each do some competitive bbq, so I am spoiled...

Same. I wasn't a huge fan of that place.

 

[Boom4life]

I’m my opinion ribs only come from one animal and that is a cow. I do not mess with pork ribs anymore. Beef ribs is where it’s at

 

[SC 95]

1. Remove membrane from ribs
2. Coat ribs with mustard or oil
3. Sprinkle ribs with rub
4. Cook ribs over indirect heat for 2 hours, 225 degrees
5. Spray ribs with apple juice
6. Remove ribs from smoker and apply rub, butter, and sauce; wrap ribs in foil and cook for another hour
7. Remove foil and return ribs to smoker; baste with sauce and cook for another 30 minutes

Check out the BBQ song!

 

[Blackland]

Damon’s For Ribs!

 

[OldWiseCock]

Beef or pork ribs? Back or spare ribs?

Do you boil your spare ribs to tenderize the meat?

 

[usc_nc]

Here is a NOT favorite

here is a not best ribs

do not eat at DAS BBQ in Atlanta Collier Rd

please don’t

 

[SC 95]

Beef or pork ribs? Back or spare ribs?

Do you boil your spare ribs to tenderize the meat?

I prefer loin back or St. Louis ribs. I never boil ribs. I like ribs that are tender but do not fall off the bone.

 

[biting curve]

Beef or pork ribs? Back or spare ribs?

Do you boil your spare ribs to tenderize the meat?

I like beef and pork. Did some beef Dino bones for Fathers Day, they were great.

I like spares and baby backs, doesn’t matter to me.

Why boil ribs? I’ve never understood that. If you know what you’re doing you can cook them to the point of just having a “bit of pull” off the bone (my favorite) to having them fall off of the bone.

 

[cocky0]

Boiling ribs is the kind of thing a midwest soccer mom would do.

 

[chief2791]

Beef or pork ribs? Back or spare ribs?

Do you boil your spare ribs to tenderize the meat?

I love all of them, but if I had to pick just one, give me beef. But never ever boil them, it cooks all the flavor out of them. Low and slow on the smoker.

My go to with pork ribs is a light coat of mustard, salt, pepper, and seasoned salt. Always remove the membrane. I mist with a mixture of apple cider vinegar and apple juice every hour. I actually don't put and sauce on mine, prefer them dry, and let people use whatever sauce they want on them. I like to taste the meat, not the sauce.

 

[cocky0]

Actually to caveat again on the boiled ribs thing, I recognize that not everyone has a smoker or other means by which to smoke ribs outside. So for those folks, there is another way to enjoy ribs that does not involve boiling them.

First you want to get some liquid smoke. Be careful though, because not all bottles of this stuff are created equally. If you turn to the ingredients list on the bottle and see anything other than water and concentrated smoke, then keep shopping. This is the brand I used when I could not do ribs the right way:
Amazon product ASIN B0023V2EWG

**EDIT** It looks like my Amazon link isn't working. The liquid smoke is Wright's brand.


I still use that stuff when I want a little smokey flavor in something I ordinarily wouldn't put on the smoker or if I'm being particularly lazy with my chicken wings.

Now mix about a tablespoon or two of that with a cup of ACV, and soak your ribs in it for at least 8 hours. Then once you take the ribs out, pat the surface dry with some paper towels and liberally season both sides with kosher salt and pepper. Place them on a wire rack, uncovered in the fridge for at least a few hours to give the salt time to work its way into the meat. After that, lay on a thin layer of mustard and hit both sides with your favorite rub. Then just bake them in the oven at 250 following the same steps one would use as if you were using a smoker. 3-2-1 works fine here.

 

[OldWiseCock]

I love all of them, but if I had to pick just one, give me beef. But never ever boil them, it cooks all the flavor out of them. Low and slow on the smoker.

My go to with pork ribs is a light coat of mustard, salt, pepper, and seasoned salt. Always remove the membrane. I mist with a mixture of apple cider vinegar and apple juice every hour. I actually don't put and sauce on mine, prefer them dry, and let people use whatever sauce they want on them. I like to taste the meat, not the sauce.

Thanks. Good to know.

I don't have a smoker per se, but is cooking on a Weber charcoal grill on indirect heat the equivalent?

 

[OldWiseCock]

Boiling ribs is the kind of thing a midwest soccer mom would do.

I've had them done that way and they are not bad. I've also had them cooked on a grill (beef ribs especially) and they were tough and chewy.

I do a lot of grilling but I've never done ribs on gas or charcoal before so looking for pointers.

 

[Boom4life]

Thanks. Good to know.

I don't have a smoker per se, but is cooking on a Weber charcoal grill on indirect heat the equivalent?

Yes you can do anything on the ol trusty Weber that you can do on any fancy cooker or smoker

 

[cocky0]

Thanks. Good to know.

I don't have a smoker per se, but is cooking on a Weber charcoal grill on indirect heat the equivalent?

Yeah there are a couple of ways to do it in a charcoal grill. The common way is to build your coals to one side and have the ribs on the other side. Another way is to put your coals all around the edge forming a partial circle. From there you only light one part of the coals and allow the fire to snake around the outside of the grill while your ribs are in the center. I've never done it that way, but Malcolm Reed has a pretty good video on it with a pork butt.

 

[JohnnySolo]

Can’t believe no one has said McDonald’s.