What's the best way to cook ribs???

[FlamingoBlue]

Wet or dry rub?? And what exactly do use and how do you use it???


blue

 

[Jellybeangirl]

Both wet & dry rubs are good. There is no best way, depends on how you like them. Also depends on how you are going to cook them- Crock pot, bake, broil, grill...

I prefer a dry rub when grilling.

I'm not a professional chef, but i rub olive oil over the ribs & then sprinkle with pepper, onion & garlic powder, lots of paprika, little rosemary, maggi, little italian seasoning. Rub this all into the ribs & let sit for a couple hours.

 

[SweetBrat73]

BBQ

I like to soak mine in BBQ Sauce overnight and bake them or grill them the next day...yummy!!!

 

[Bitch_Goddess]

My dad uses this recipe....it's kind of complicated, but very good. Instead of using the oven for baking, he does them on the grill. It uses a dry rub, and then wet ingredients.

4 slabs pork loin back ribs

First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:
1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey

Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.


Yield: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 4 hours 25 minutes

 

[Guest]

we do our ribs in a slow cooker.
we boil them first to partially cook them, but also to help get rid of any excess fat on them, for about 30 minutes. then we put them in a big slow cooker and smother them in your favorite BBQ sauce and let them go until they are done.
they are very messy but damn, they are good.
if there is enough BBQ sauce left over inside, the mrs pours it over rice.

 

[batter]

sorry blue, that was me.