Hey all,

I'm looking for a good rib recipe ( on the grill). My inlaws are ranchers over by Scottland SD, we get beef every year from them, and we never make the ribs. Sooo, I want to grill some killer ribs!!!!!

Thanks

Brett

Seriously? I make my own BBQ sauce out using a base of something at the store (some generic brand), then take it up a notch adding raw minced garlic, soy, louisiana hot sauce, some Tony Chacherie's seasoning, brown sugar, liquid smoke, key lime juice and a few other things till it tastes just right (all of this is by taste, recipe changes :))


Take a casserole dish. Season the meat any way you will. Lay the ribs flat in the casserole dish, then smather them in the BBQ sauce, flipping to get both sides of the meat (save some sauce for grilling, don't reuse it if it's touched the meat already!). Cover the dish and refrigerate for 12-24 hours. This will let the sauce penetrate the outer layer of the meat and flavor the outside (anyone who says marinating penetrates deep into the meat is F.O.S.)

Two ways I cook - if I'm in a hurry, I throw em straight on the grille and brush on sauce as I go. It's beef, takes a while longer to cook, I cook to medium rare or medium at a lower heat to really caramelize and slightly char the sauce a tad (I hate overcooked and burnt meat).

If you want the meat to fall off the bone, do NOT grille them first - turn on the oven at low heat (200-225º) and put the casserole dish - sauce and all - and cook them for 75-90 minutes, then toss them on the grille to finish them up and get some good char lines into them before they're done. The meat should fall apart from the slow cooking just like it would with a brisket (when the inner muscle or fibers or whatever start to break down like jelly).

Best ribs you'll ever eat. Works best w/beef ribs - not pork ribs. I love me some short beef spare ribs

Hey all,

I'm looking for a good rib recipe ( on the grill). My inlaws are ranchers over by Scottland SD, we get beef every year from them, and we never make the ribs. Sooo, I want to grill some killer ribs!!!!!

Thanks

Brett

Drill some nice holes in them and fill with a combination of gasoline and gunpowder and metal shavings they will be "killer" for sure!

Shifty,

When you say Louisiana hot sauce, is that the same as Tabasco? btw, My mouth is watering!!!!

Brett

nope. i'm talking about the rather vinegary Louisiana Hot Sauce - Tobasco is more concetrated with no vinegar. i don't use tobasco a lot except in tomato soup (i love making creamy tomato soup, but can't stand eating anyone elses but mine)

sometimes with the BBQ sauce I sub lemon juice for the lime juice.

i love making wing sauce too - all you need is some salt and fresh cracked pepper (to taste), a stick of butter, ½ cup of white wine vinegar and a bottle of Louisiana hot sauce and you got the best damn wing sauce on the planet. Melt it all together and stir, deep fry or bake your wings and toss em in it. makes enough to do about 50-80 wings and still have a little leftover. half everything for smaller batches.

i have a wicked tomato soup i've been working on lately, will post that recipe too if anyone wants it.

EDIT: actually, here, i sent it out recently so i don't gotta type it out:

(1) - approx 28 oz of Pomi brand strained tomatoes.
(1) - approx 32 oz vegetable broth.
(½) to 1 can of tomato paste; I suggest some with garlic, italian style.
(¼) to ½ of a small to medium onion, diced.
(½) teaspoon garlic (minced).
(2) tablespoons olive oil.
(2) teaspons salt.
Crushed pepper (to taste).
A splash or four of louisiana hot sauce *or* Tobasco (to taste)
(¾) or (1) cup of heavy cream (buy a tiny container).
Fresh basil if available, otherwise use 1 teaspoon dried basil.
Croutons (optional).
Shredded cheese (optional).

Cook onions and garlic together in olive oil over medium-high heat - you won't taste them when soup is done, they will add flavor to it. When the garlic is about to brown and onions are sweating, add in the vege and tomato stock. Cook over medium-high heat and stir regularly until bubbling. While waiting for the bubbling, stir in the tomato paste, salt, pepper,olive oil, splash of hot sauce, basil. When it starts bubbling, cover and reduce heat to low. Simmer on low for 15-20 minutes. Stir in cream to get it to your desired level of creaminess. I usually use 2/3 of an entire small teeny tiny container of it. It's like a pint or something.

Toss some fresh basil on top with a crouton and some cheese on top and you got a meal.

Makes enough to serve 5-6 people well. Goes great with a 3-cheese grilled cheese sandwich.

:tj:

PS - if it's not already obvious, I LOVE FOOD. I love to eat. I like eating out at weird and new places and I like cooking at home even more. I like food raw and cooked alike, I will eat almost anything once.

I grew up eating a pretty stock southern diet - dad cooked one meat, two veges and maybe a starch or grain or something every night. Things like ham steaks, pork chops with black eyed peas and cornbread, steak with mac and cheese, BBQ ribs and BBQ chicken, you know how it goes. Mom occasionally made Mexican food (she's a Pollock from south Texas :crazy: go figure) and dad occasionally made Cajun fare (I was born in New Orleans, he lived in Northwest Lousiana, got a good mix of stuff). It was all cheap food, all of it was bought at the Commisary on-base. May as well have been mess hall food some of the time. Made me appreciate cooking and food. Nobody bothered to teach me how to cook, it was something I picked up living on my own.

I've got a lot of recipes up in my 'noggin and I've been writing them down. If anyone on here wants to seriously get some hardcore simple recipes swappin going on, I am game. I like cooking even the stupidest stuff like spicy turnip greens, cajun mashed potatoes, creamed spinach, casseroles, i don't care. I love trying new stuff.

Thanks for all your help shifty! My wife and I are going to try and make the rib sauce! I will let you know how it turns out! Speaking of loving food, A friend of mine comes to SD hunting every year. He lives in Center AL, he brings me this stew he calls Brunswick stew! It is the best stew I have ever had the pleasure of eating!

Thanks again

Brett

Yeah, Brunswick stew is a Georgia thing. It's pretty good. There's a rib shack down the road from my house that has killer BBQ and great Bruswick stew.

I don't normally dork around with soups and stews but I need to. I love cuban food and I really need to learn how to cook w/a crock pot.

We use our crock pot for pheasant,and deer! The only thing to know about crock pot is, cook low and slow! not much fun to clean though. Do you cook any wild game?

Brett

i do a dry rub ... then slow cook them on the grill for approx. 4 hours
then sauce can added later if so chosen ... they turn out great ... mmm im gettin hungry

Sassychevygirl,

Do you have to flip them often when thier on the grill that long?

Brett

We use our crock pot for pheasant,and deer! The only thing to know about crock pot is, cook low and slow! not much fun to clean though. Do you cook any wild game?

Brett

at the risk of sounding chauvanistic, as my best friend would say, "the only wild game around here walk upright on two legs with two front doors, a hatchback and two headlights" :D

nope ... i dont flip them at all ...i usually let my coals burn for about 30 mins or so before putting the ribs on (you dont want your coals hot when ya put em on ..and i make sure to put foil over my grill ... dont want flame ups (incase your coals are still too hot) then i close the vents to where the are almost closed ...4 hours n they turn out great ... and for the winter months when its too cold .. i just put em in the oven for 3-4 hours at 250.. there again never turnin them. my dry rub conisists of chili powder .. a small amount of crushed red pepper .. brown sugar .. onion powder .. a small amount of garlic powder .. very lil dry mustard(that stuff goes a long ways) .. some pepper and any other spices ya might like ... i like to rub them the day before i cook them then wrap em tightly in syran wrap and put em in fridge until about an 30 mins or so before i cook em ... I dont add sauce to them till they are done so they dont burn ... but a nice homemade sauce goes great when serving :)

Need help testing those ribs? :D

i know a lot of resturants here in FL use pans of liquid smoke with the meat in em in the oven, the liquid smoke pretty much tears down the meat so that it becomes the falls off the bone quality

ive got a good sweet italian ribs dish that is good as hell, IMO the sauce beats any sweet sauce out there, and simple to make

71swb4x4,

As soon as we get to making some ribs, you are more than welcome to come and dig in!! We are only bout an hour away.

Brett

Slow cook them beef ribs in a smoker,no matter how you go on sauce.If you grille them,start them off with par-boiling on the stove.Given a choice,I take pork,but beef can be deeleesheeoso.I do a steak rub,Montreal or blackened spices,first.The,put the sauce (spicey) on once they`re seared up pretty good, put the top on,and bring the heat down for a while.