NFR...Barbecue Ribs!

Discussion in 'Fly Fishing Forum' started by bitterroot, Aug 3, 2009.

  1. bitterroot Love vintage graphite!

    Posts: 1,428
    Montana
    Ratings: +213 / 1
    Many of you know one of our forum members from California, Mark Walker, and some have even fished with him on the Hoh. I have had the opportunity to get acquainted with Mark and he is one helluva nice guy. However, he is under the mistaken impression that he makes the best ribs, which is a feat that is utterly impossible since it is I that make the best ribs in the entire cosmos. I submit the following photos as evidence of my claim. Photo #1 is the ribs going into the smoker, and the next 2 photos are 5 hours later. No sauce!!! I call this a Montana style rib that is not for the faint of heart, or, "The Last Best Ribs". Let's eat!!!!

    Lonnie

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  2. Cole Member

    Posts: 84
    Middle USA
    Ratings: +0 / 0
    How can you judge a food contest without tasting the food?

    (Those look damn good)
  3. sean_k Active Member

    Posts: 457
    Spanaway Wa.
    Ratings: +25 / 0
    Those are some fine looking ribs!!! Im going to be cooking some up myself this week on my new smoker
  4. Ron Eagle Elk Active Member

    Posts: 1,736
    Yelm, WA, USA.
    Ratings: +108 / 0
    Now that is just plain cruel and unusual punishment. As much as I love ribs, you go posting a picture of what looks to be very tasty ribs and don't offer so much as a nibble.

    Those are some great looking ribs. Looks like a smoker is high on the shopping list.
  5. Bob Anderson Member

    Posts: 49
    Preston, WA
    Ratings: +13 / 0
    I graduated from the Bullet to a Big Green Egg a few years ago. Never looked back. Over the years, I have perfected the rib experience to near mythic results. Also brisket, turkey and butt. Made four butts in the East Carolina vinegar style for a July 4 party. That was a supreme effort. Came out with 60 sandwiches. Crazy good...

    On the ribs, I marinate them for a few hours in apple cider (not apple juice). That plumps them up a bit before smoking. Next, I dry rub them and let em sit overnight in the fridge. I'll get the BGE cooking at 230 deg. and lay them in for three hours. After that, I wrap them in foil for another 30-40 minutes. I find that move keeps them moist and prevents them from "falling off the bone." (IMO the perfect rib needs just a little bit of coaxing to come off the bone.) Next step is to remove them from the foil and glaze them with some home made BBQ sauce. Before putting them back in the smoker, I alter the vents to kick it up to around 300-310 deg. Leaving them on for about 20 minutes carmelizes the sauce to where it still has its kick, but it's not sloppy in the hand.

    Pull em off the grill, tent em for a few minutes and you're looking at total smoked bliss.

    I have toyed with entering contests and doing the validation thing, but I confess I prefer to just keep it all right here on the deck. Just me, the wife and my Big Green Egg.

    After diligently practicing in the complex field of charcoal heated meats, I believe I have come close to perfecting the baby back thing.
  6. Mark Walker Active Member

    Posts: 2,755
    So. Cal.
    Ratings: +220 / 1
    Those are some fine looking ribs Lonnie, albeit, looking kinda dry.
    Perhaps lacking that "mouth watering, glistening" look that only my old man's 50yr old family sauce recipe can impart.
    Mind you, it's only added to the ribs the last five minutes of "finishing" them on the BBQ. That is, of course, after they have had the back membrane removed, marinated for 48hrs in my "special" marinade, patted dry, covered with my innovative "dry rub", rested, and slow smoked for 5hrs over apricot/orange wood cautiously misted with Makers' Mark.

    I see you neglected to share the photo of my ribs I sent you so I have included it for comparison.
    Notice all the anticipatory smiles on the greedy family/friends.
    For those of you the have been spared my acquiantance thus far, that's my ugly mug in the bottom right "Billy Mays'ing" the ribs.:D
  7. Cole Member

    Posts: 84
    Middle USA
    Ratings: +0 / 0
    Bob, that made me hungry just reading it!
  8. Charles Sullivan dreaming through the come down

    Posts: 2,268
    bellingham wa
    Ratings: +521 / 0
    Dry smoke? or wet?
    Mop or not?

    31,
    cds
  9. bitterroot Love vintage graphite!

    Posts: 1,428
    Montana
    Ratings: +213 / 1
    It sounds like this rib throw down could get bigger and bigger!!! Those ribs do look mighty good Mark and the recipe sounds intriguing, as does yours Bob, but if I'm going to mist anything with Makers Mark it will be the back of my throat!
    And Charles, mine are a wet smoke, no mop...but I'm open to trying about anything.

    Lonnie
  10. Itchy Dog Some call me Kirk Werner

    Posts: 3,719
    Doo-vall
    Ratings: +413 / 0
    BBQ'd ribs are better than sex. Viewing this pork porn has be all...uh, hungry.
  11. IveofIone Active Member

    Posts: 3,040
    .
    Ratings: +1,033 / 0
    A day of cooking ribs is a day of pure joy and vast anticipation. It is great to see all of you pitmasters come out of the closet. Since I am loathe to brag I will simply say that my ribs will put on smile on your face that is difficult to remove with sandpaper. :D

    Ive
  12. Mark Walker Active Member

    Posts: 2,755
    So. Cal.
    Ratings: +220 / 1
    It's a tasty method/outcome I use so I don't mind sharing parts of it if someone would like to adapt it to their recipe/style of cooking.
    I always remove the membrane on the underside of the ribs first. After your personal/ favorite/secret marinade/seasoning/ rub. I double wrap the rib sections (cut in about six bone slabs) in foil and smoke standing up in racks as close to 180 degrees as I can keep it. Length of time usually depends on how many pounds in the smoker. I rotate 'em top to bottom once or twice in the smoker and in the racks (I have six tiers in the smoker I use for meats). Remove the foil the last hour or so. I then remove the ribs to a rack in a tray, apply sauce, place them on the BBQ (Weber) over med. high coals, close the lid with vents half open. Remove ribs in a few minutes to avoid burning the edges. This will take a bit of practice, but some people like the edges crispy.
    If people want more sauce, I put it in bowls so you can help yourself. I like 'em sticky, tender, and easy to suck off the bone.:beer2:
  13. Mark Walker Active Member

    Posts: 2,755
    So. Cal.
    Ratings: +220 / 1
    BTW, I always have the LARGE bottle of Maker's Mark, Knob, or other imbibements on hand.
  14. Charles Sullivan dreaming through the come down

    Posts: 2,268
    bellingham wa
    Ratings: +521 / 0
    I don't claim to be any blue ribbon winner, but I am chubby. You really can't attain my width without a deep love of smoked pork.

    My ribs are dry rubbed and wet smoked. I alternate between mopping and not mopping. The amount and type of beer in the cooler tends to dictate which way I go. I make my own sauce as well which I use about half the time. I do not wrap in tinfoil as I think that it reduces the potential smoke penetration.

    My grill is the cabela's 6 in 1 smoker grill. It's a little more difficult to keep realy low temp wise. It's equally as difficult to ruin the ribs due to the large water pan it has. That is not to say it's impossible. A few to many Sierra Nevada's on a hot day can lead to unexpected naps. Naps can lead to dry water pans.

    Lester,
    cds
  15. bitterroot Love vintage graphite!

    Posts: 1,428
    Montana
    Ratings: +213 / 1
    Lester,
    Although I do not foil my ribs at any point in the cook, fear not if you do. I'm told that the smoke can only penetrate the meat when it is below 140 F, so foiling later in the cook as mentioned by some of the chefs should be fine.

    Bob,
    I'm pretty happy with my bullet and just cannot justify the cost of an egg, although, I've been tempted many times.

    Anybody else experienced poor quality pork ribs of late? I like the St. Louis cut spare ribs but good racks seem harder and harder to get. Maybe all the corn is going to bio fuel instead of the hogs! What a travesty!!!

    And, BTW, my preferred indulgence during the cook is ice cold lite beer. I save the Wild Turkey 101 for desert.

    Lonnie
  16. Jamie Wilson Active Member

    Posts: 951
    Arlington WA
    Ratings: +85 / 0
    Shoulder-Ribs-Brisket- Rodeo
    4th of July in Arlington Washington
  17. Denny Active Member

    Posts: 4,042
    Seattle, WA, USA.
    Ratings: +45 / 0
    Bob, your deck have room for another person? :) It sounds to me like you've got this DOWN!

    I suspect you have a great salmon BBQ method, too . . .
  18. Denny Active Member

    Posts: 4,042
    Seattle, WA, USA.
    Ratings: +45 / 0
    Any wood preference? Neophyte griller-in-training interested in learning . . . :thumb:
  19. bitterroot Love vintage graphite!

    Posts: 1,428
    Montana
    Ratings: +213 / 1
    Richard,

    I prefer the fruitwoods, apple in particular. Be careful with the strong flavored woods like hickory & mesquite as they can quickly overpower ribs. Save them for the larger cuts like brisket and pork butt.

    Lonnie
  20. Mark Walker Active Member

    Posts: 2,755
    So. Cal.
    Ratings: +220 / 1
    iagree
    It's mostly a matter of personal preference.
    I, too, like apple, apricot, and peach wood. Alder will work with fish. Foul/game bird, smoked over pecan/cherry is an interesting flavor.