I Like My Ribs

[Recce]

Gonna see if mom will let borrow the plane tomorrow. Headed for Beale Street, Memphis TN, USA. Gonna grab the LP just in case I get a chance to give some Blue's a quick chase.

FYI, well this is a guitar site. I have tried to play Walking in Memphis replacing the piano with guitar and I just can’t get it done. The piano run repeats about twenty five times and I end up with too many mistakes. Well, time to try one more time.

 

[yegbert]

Anyone here had the chance to eat BBQ from Walter’s while they were still in business? I drove across the south on my way from SF Bay area to DC for my last USAF assignment. Having family in the south, I took I-5 down to I-10 (and then I-95 and 301 in to Maryland), across and wandered to Athens, GA on the way - just to try them, and they were boarded up. That was early fall of ‘93.

 

[smoothrecluse]

Man, I’m about BBQ’d out. A friend of mine from Portland is visiting for spring break, and we’ve hit a few of the Fort Worth craft bbq joints. Dayne’s (my favorite), Heim, Panther City, and Goldee’s, which is currently #1 according to Texas Monthly.

I need to eat a salad.

 

[bowman]

I think it was Yoda who said, “there is no wet or dry, only eat”.

 

[MarkieMark]

I do both, and done well, like both.
But my favorite method is dry-rubbed and smoked in hickory or mesquite.
Humid smoke mind you, I ain't making jerky here.

Method- 2 racks.
Peel off that lining tissue stuff (Forget the actual term right now.) cut racks into sections of 4 ribs or so.
Bring to room temp and dry rub with seasoning blend of choice. (I have my fave, tastes vary) Let sit about an hour min.
Prepare smoker, with tray of water- (16 to 24 oz.) Pre=heat.
Add ribs, close door and add wood chips.
Walk away for about an hour. Add a small handful of wood chips. Lower temp, walk away for about two hours. Never open the door to the smoke box. Ever.
Remove ribs, wrap in foil and let them sit about 20-30 minutes.
They are perfect every time. Smoked meat flavor, moist, bone falling out goodness.

It's so simple. The only simpler method is to cut them up, put them in a crock pot, smother them in some kind of sauce and put it on low all day.
But then it's just sauced pork. Second place to the first method.

 

[getbent]

Man, I’m about BBQ’d out. A friend of mine from Portland is visiting for spring break, and we’ve hit a few of the Fort Worth craft bbq joints. Dayne’s (my favorite), Heim, Panther City, and Goldee’s, which is currently #1 according to Texas Monthly.

I need to eat a salad.

I still hit Angelo's every time I'm in Ft. Worth... there is a place over in McKinney that I love too... I can drive to it, but I'd have to look it up for the name.

 

[Willie Johnson]

Wet; I do ribs hot and fast on my kettle cooker.

 

[Colo Springs E]

Dry, same way I am with hot wings. I don't like them all messy, swimming in sauce.

 

[SuprHtr]

I make mine dry in a kamado. Then cover with sauce to eat. They're almost as easy to get right as chickens. I used to love to go to Dr. B. S. Muther's barbecue in Port Wentworth, GA when I was working in the area but they went out of business years ago. I always got bottles of their sauce to take home and when I saw they were no more, we were able to come up with a close approximation of their sauce. My wife calls it "Step Muther's Sauce".

 

[tubedude]

I prefer mine dry, with a good spicy rub, but I'll tolerate wet if there's no sugar sauce on them and they were smoked over wood.
And needless to say no ribs are welcome if they have had the flavor boiled out of them as a shortcut.

 

[Ron R]

I like both, but I definitely prefer wet.
Sauce them raw, wrap in foil, and let them spend the night that way in the fridge. Slow bake them at 250 for 5-6 hours (I don't have a smoker), then finish them on the grill, adding sauce as they go on.
I have to first cut them into no more than 4 bone sections when I do this though, because they are falling off the bone when they come out of the overn, and you have to flip them and hit both sides with the flames.

 

[Hodgo88]

Dry and preferably spares, not babybacks. And while we're at it - ribs are done when a slight tug can pull the meat off the bone, but they shouldn't be literally falling off. That's overcooked.

 

[Rustbucket]

I like them all ways. I usually do dry rub myself with homemade sauce on the side. I also like the sweet & sticky Asian style ribs.

 

[puddin]

Baby Back ribs are too gamey, not enough fat, and juicy cartilage. St. Louis ribs done right, is the bomb.. cheers..

 

[MarkieMark]

I'll add this to my previous reply-

i have eaten BBQ in all kinds of places all over the country. Some of it outstandingly good.
I have never had ribs I would consider to be better than my dry rubbed and smoked ribs as described.

I also will not even bother to order steak from any restaurant. It is an overpriced let down every time.

 

[ISmellSmoke]

Dry rubbed overnight. Sauce is a crutch

 

[Dukex]

Wasn't there a scene near the end of Fried Green Tomatoes?

 

[stxrus]

I’ve probably had really bad ribs 2-3 times. And they were horrible. Overcooked or boiled to death is the best way to ruin ribs.

I usually do a dry rub but I do occasionally use Cruzan rum as a base for a wet marinade.

I firmly believe that a properly done rib doesn’t need any sauce.

I haven’t been to Angelo’s in Ft Worth in 30 years but it was one of my favorites.

 

[Mjark]

I had wet ribs tonight at Adams Rib just down the street a couple blocks from my neighborhood. They're the best.

 

[trev333]