Aug 11, 2010

Project Ribs

Project Ribs

Told ya girls can grill, too! Or BBQ, in this case.

BBQ ribs, now that’s what I was really looking forward to making on the egg. Believe it or not: I’ve never cooked ribs on the BBQ. Probably because we only have a handful of weeks in which the weather is good enough to break out the grill, here in this tiny country below sea-level of mine. Now that the seasons are no longer an issue to me, I’ll be eating ribs all year ‘round.


Being the BBQ ribs virgin that I am, I emailed a friend of mine and asked him to hit me with his best baby back ribs recipe. And here’s what I got in return. I doubt I’ll try another technique anytime soon because these were cooked to perfection! Juicy, tender, succulent, super flavorful, mildly sweet, fall-of-the-bone tender with still enough bite to make them really interesting. Just a few phrases that came to mind as I devoured them.

Man, do I love ribs.

Ingredients:

2.5 pounds spareribs (you can use baby back ribs, too)
Apple wood smoking chips
2 cups apple juice
BBQ sauce
BBQ rub
lots of tin foil



Directions:

They mainly sell spareribs in the Netherlands. Spareribs are slightly meatier and tougher than baby back ribs, so they generally have to cook longer to get really tender.
Project Ribs

If I would have known how good this was, I would have made 6 slabs at once. I bought the V-rack for it! Line your dripping pan with tin foil, we’ll be using apple juice and that can ruin your pan.
Project Ribs

This was the first time I tried the Dizzy Dust rub and I liked it. It was kinda sweet, though. Next time I’ll try and whip up a similar rub myself, using turminado (ruwe rietsuiker) sugar does make all the difference.
Project Ribs

I applied a generous amount of rub, put the ribs in plastic wrap and let them rest for a few hours giving the rub a chance to penetrate the meat.
Project Ribs

I went for apple wood smoking chips. It smelled and tasted phenomenal. Next time I’ll try cherry wood. Soaked a good handful for about an hour. Told J-man they were smoking chips. He stood there and kept blowing them all the while murmuring: “I don’t see any smoke”. It was hilarious.
Project Ribs

The time had come to put the ribs on the rack! There would have been room for so much more! Stupid me.
Project Ribs

The pit had been fired up and the apple wood was drained and added to the charcoal.
Project Ribs

There they went, the ribs. My lovely, wonderful ribs. I really dig all the smoke filling the back yard.
Project Ribs

I gave them 2 hours at 250F (125C) so they’d get a pretty tan.
Project Ribs

And oh boy, after those two hours they had a tan Kim Kardashian would have been jealous of! Looks good, doesn’t it?
Project Ribs

Took them out of there for a split moment. Long enough to pour 2 cups apple juice into the dripping pan and cover the whole shebang with extra-thick tin foil.
Project Ribs

Gave ‘em 2 1/2 to 3 hours more on the BBQ. Baby back ribs would probably be done after 2 hours. Now check this out!
Project Ribs

We’re not there yet: ribs must be cooked with sauce. Yes, they must and there’s no arguing me on that or I’ll get really mean. I slathered them with my easy BBQ sauce and gave them 15 more minutes on the grill.
Project Ribs

Wrap the babies in foil and let them rest for a little while, 5 to 10 minutes will do.
Project Ribs

And the BBQ Gods smiled down on me that day! So did the weather Gods.
Project Ribs

You gotta see how tender they were! See the small end of the slab? The part that often over-cooks and gets all dried out? Just look how succulent even that turned out! Just sayin’.
Project Ribs

My next project will probably be ribs using an Indonesian-style marinade and ditto sauce.

I have a few questions for those of you more familiar with BBQ:

1) What’s your preferred BBQ method for ribs?
2) Do you use a rub or a marinade?
3) home-made or commercial BBQ sauce?
4) Do you use wood chips and if you do what kind?

Project Ribs
Ingredients
    2 pounds spareribs (you can use baby back ribs, too)
    Apple wood smoking chips
    2 cups apple juice
    BBQ sauce
    BBQ rub
    lots of tin foil
Directions
    Apply a generous amount of BBQ rub (Mine was Dizzy Dust), wrap the slabs in plastic wrap and let them rest for a few hours. Soak a handful of apple wood smoking chip for an hour and fire up the BBQ pit. Line the dripping pan with tin foil.

    Place the ribs on the rib rack with the dripping pan underneath it, add the smoking chips to the charcoal, put the ribs in there and give thems 2 hours at 250F (125C). Take them out, pour 2 cups apple juice into the dripping pan, put the rib rack back on top and wrap it all with extra-thick tin foil.

    Give the ribs another 2 to 3 hours (2 hours for baby back, 2 1/2 to 3 for spareribs). Unwrap them, slather them with BBQ sauce (recipe on the site) and grill them for 15 minutes. Wrap them in foil and let them rest for 5 to 10 minutes. Dive in!
Meal type: BBQ
Servings: 2 to 4
copyright © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    20 Comments »

    1. 1

      This looks absolutely delicious! I wish I had such a beautiful egg bbq…snif… Did you taste the applejuice well? Never heard of pouring that in with it. I would always prefer homemade sauce and marinade! But that’s just me. Nice artical about your bbq lesson too, you must have driven that guy crazy:P Groetjes

      Knaktak on Aug 11, 2010 @ 11:16 am Reply
    2. 2

      my mouth is watering!

      peachkins on Aug 11, 2010 @ 11:35 am Reply
    3. 3

      The first 24 years of my life with my Verkering I made ribs in the oven, after they had been soaked for 20+hours in a somewhat sweet marinade based on sojasauce, oj and honey. And we loved them ( Verkering still does…..)
      Since I’ve been on the BBQ-forum I’m folloing the recipe that Noskos has over on his blog, and now I’m loving that. Unfortunatley it is too hot for my love ( sissy). So now, when I get my new Q ( 57 otg) I’m going to try the 3-1-1 methode, and sweeten the bbqsauce for my love a bit.
      I’n not a great fan of prebought bbq-sauce although I do like the JD extra smokey, but I prefare everything homemade. Bit of a stijfkoppige troela in that area. And very eigenwijs also!
      Excuse my mistakes in English, I’m trying ok?

      Dominique on Aug 11, 2010 @ 12:25 pm Reply
    4. 4

      I agree with peachkins, this looks phenomena, Kayl. You are a fantastic cook and photographer.

      Allison on Aug 11, 2010 @ 12:57 pm Reply
    5. 5

      I’m positively drooling right now! Those are fine looking ribs.

      Maria on Aug 11, 2010 @ 3:14 pm Reply
    6. 6

      They look delicious!
      I <a href=”http://karohemd.dreamwidth.org/22136.html”>made ribs recently</a> but I braised them. Still came out wonderfully tender and yummy.
      What’s “smoking chips” in Dutch? In German you wouldn’t think they are actually smoking.

      Karohemd on Aug 11, 2010 @ 3:49 pm Reply
      1. @Karohemd:

        My mom used to braise them, too! She added loads of ketcjap manis to the liquid. Was delicious!

        Kay on Aug 12, 2010 @ 4:52 pm Reply
    7. 7

      Maybe I missed it but did you remove the paper like membrane that is located on the back of the ribs? If you do, the flavors will intrude your meat more and the ribs will be even more tender.
      Also see for example: http://www.bluesmoke-bbq.nl/059_spareribs/spareribs_voorbereiden.php

      Sven on Aug 12, 2010 @ 4:32 pm Reply
      1. @Sven:

        Funny you mention it, we were just discussing that on the BBQ forum. Appears that all of us remove the membrane first. So do most American people who BBQ their ribs. It’s not only because the rub or marinade penetrates the meat more like this (even though there are a lot of people who say this isn’t true) but also because the membrane is a bit tough after cooking and makes you chew forever.

        The best way for me is to use a skewer on one side and then pull it off.

        Kay on Aug 12, 2010 @ 4:34 pm Reply
    8. 8

      I always use the back of a small theaspoon works like a charm.

      Sven on Aug 12, 2010 @ 4:40 pm Reply
    9. 9

      @Sven:

      I think I’ll stick with my skewer, is probably a little more sharp than a teaspoon :)

      Kay on Aug 12, 2010 @ 4:49 pm Reply
    10. 10

      WOW!

      Martijn Reintjes on Aug 12, 2010 @ 6:59 pm Reply
    11. 11

      Looks perfect! very nice pics!
      I use homemade rub as well as dizzy pig rubs.
      If you look for something with cherry, try this one, its also very nice
      http://barbecueselwerd.forumcircle.com/viewtopic.php?t=2251

      spiffs on Aug 12, 2010 @ 9:34 pm Reply
    12. 12

      Making ribs tonight! Half in the overn half on the grill! But yours look better then mine!

      http://sprucehill.typepad.com/

      Spruce Hill on Aug 12, 2010 @ 10:51 pm Reply
      1. @pruce Hill:

        I’m trying them with Indonesian-style marinade now. Made an amazing marinade and didn’t write down the list of ingredients, stupid me. Tossing them on the egg tomorrow :)

        Kay on Aug 12, 2010 @ 10:53 pm Reply
    13. 13

      I  use a very simple sauce.  I make a base of 1/4 cup each of molasses, mustard and Worcestershire sauce and a 16 oz can of tomato sauce or tomatoes processed to be smooth.   I then add to that garlic, onion, and whatever else strikes my fancy (basil, oregano, thyme, tabasco or siriachi sauce, tarragon, hot pepper flakes, lemon juice and zest, lime juice and zest, etc).   Blend this until smooth.   I use a bit of it as a marinade and then barbecue and baste with this sauce.   It does not even get cooked before use.   Sometimes i replace the molasses with maple syrup for a change.   If I am barbecuing chicken, then I use wedges of lemon as a brush to apply the sauce (seems to get just a smidgen of lemon in the sauce).   Works very well for me and could not be simpler.   You just play with the sauce until it gets to the taste you want.

      dick on Aug 13, 2010 @ 5:17 am Reply
    14. 14

      I think spareribs are overrated, lots of messing about for little. (My family don’t agree with me) I have never really liked eating of the bone .
      I do make my own BBQ sauce, no recipe, just make it up as I go along.
      I saw a Big Green Egg in real life a few days ago at the Sligro. Looks very sturdy. I have always had a Weber (gas BBQ) but currently have Cadac Entertainer- with a griddle/grill plate half smooth/ half ribbed which is great.

      Vanessa on Aug 13, 2010 @ 4:35 pm Reply
    15. 15

      I will never do ribs again…unless I have an egg.  Amazing!

      Kim on Aug 13, 2010 @ 6:21 pm Reply
    16. 16

      Just the Glaze!
      Made the  ribs, excellent combination of spices. We like a crunchy dark top, I added 2 TBS Hosin Sauce and a tablespoon of  honey to the final glaze, 
      Enjoyed the dinner.
       

      mrmijac on Jul 11, 2011 @ 5:19 pm Reply
    17. 17

      Finger licking good. I bet they taste twice as better as they look :)

      RaySummers on Jul 12, 2013 @ 8:42 pm Reply

    RSS feed for comments on this post. TrackBack URL

    Leave a comment