519 Posted December 31, 2009 Report Share Posted December 31, 2009 It was a little smokey cooking them. But they turned out ok. Dry Rub: 4 cups - BROWN SUGAR 2 TBL. Spoons- SALT 2 TBL. Spoons- GARLIC SALT 4 TBL. Spoons- PEPPER 4 TBL. Spoons- CHILI POWDER 2 TBL. Spoons- CINNAMON PREP. Peel or cut off sineuy layer, on bone side. (If your in a hurry just put a slice thru the layer between each rib. It lets the rub flavor in. ) Blanch ribs in 4 cups water, 1 cup white wine vinegar. ( Boil in a wok or pan 5 min. each side ) You may need to add more liquid as you go. Let ribs cool, drain & dry for 30 + min. on a baking rack with cookie sheet under them. Apply dry rub to both sides. Cover with food wrap & let stand for 1 TO 3 hours. COOKING: Over charcoal, with TABASCO OAK wet wood chips for smoke. ( or alder, etc.) Cook covered about 45 min. to 1 hour @ 300* Turning every 5 - 7 minutes ( Don't burn them ) Remove from the grill when ribs are 150* in the meaty part. On a platter or large bowl, cover ribs with foil. Set aside to finish cooking, for 10 - 15 min. NOTE: The vinegar starts the meat decomposition, and that tenderize's the ribs. It works on any type of ribs. I also cut the cooked ribs up between the bones, so there easier to serve and eat. Quote Link to comment Share on other sites More sharing options...
ReelPlumber Posted December 31, 2009 Report Share Posted December 31, 2009 Damn Paul....those look goooooooooooood! What time's dinner? Quote Link to comment Share on other sites More sharing options...
mr.g Posted December 31, 2009 Report Share Posted December 31, 2009 HMMMMMMMMMMMM mouth watering , as I sit eating breakfast (captain crunch) Quote Link to comment Share on other sites More sharing options...
2-N-TOW Posted January 2, 2010 Report Share Posted January 2, 2010 I will be testing this in the very near future! Quote Link to comment Share on other sites More sharing options...
mrrobalo Posted January 6, 2010 Report Share Posted January 6, 2010 HHHHHHHMMMMMMMM RIBS Loves me some RIBS and those look like they could go to the top of the class too. LEE, You need to try a place On Fairbanks Just off I-4 east one block . 4R's They also have great slow cooked brisket. Went by and picked up some different items to share for our Christmas eve dinner and everyone loved it. Take out only (you can eat outside too) Quality food at a quality price but definitely worth it. Quote Link to comment Share on other sites More sharing options...
RobaloGator Posted January 7, 2010 Report Share Posted January 7, 2010 4R's is great....but nothing can match B's BBQ from from way back when on Minnesota just off Orlando Ave...I miss it dearly. Quote Link to comment Share on other sites More sharing options...
ReelPlumber Posted January 7, 2010 Report Share Posted January 7, 2010 4R's is great....but nothing can match B's BBQ from from way back when on Minnesota just off Orlando Ave...I miss it dearly. I would have to agree, B's was the best. I will have to give 4R's another try, my brother and I ate there the first week they opened and both of us felt sick. I think that they were over crowded (as all winter parks food places get at lunch time) and the food was pushed out to soon. It's only about 6 blocks from my business so I am sure will try it again soon. On the other hand Pacos mexican restaraunt is right there and DAMN the food is GREAT. Quote Link to comment Share on other sites More sharing options...
519 Posted January 12, 2010 Author Report Share Posted January 12, 2010 I did it again. Good eats! Quote Link to comment Share on other sites More sharing options...
ReelPlumber Posted January 12, 2010 Report Share Posted January 12, 2010 I did it again. Good eats! Looks yummy! We know whos cooking the ribs if we can ever get a Robalothon going. Quote Link to comment Share on other sites More sharing options...
2-N-TOW Posted January 12, 2010 Report Share Posted January 12, 2010 I tried Paul's method a few days ago...kinda rushed it and only cooked them on the smoker for 2 hours (I prefer 3 minimum), and they were excellent! I think the parboiling does make them work much easier. I cheated and used some store bought rub and only left it on there for an hour...next time I think I am gonna let it sit overnight. My father-in-law liked them so much he has already bought another rack for me to cook this week. Quote Link to comment Share on other sites More sharing options...
519 Posted January 12, 2010 Author Report Share Posted January 12, 2010 Dan, I've had the same reaction. People keep buying the ribs for me. lol Quote Link to comment Share on other sites More sharing options...
519 Posted May 28, 2010 Author Report Share Posted May 28, 2010 Barbqueing Ribs and Oysters this weekend.[ attachment=1742:DSC00016.jpg] Quote Link to comment Share on other sites More sharing options...
519 Posted December 28, 2010 Author Report Share Posted December 28, 2010 The weather has been so balmy, ( 40's & 50's ) I'm fireing up the 55 gal. drum for New Years day ribs. I'll be thinking of all of you, in the snow & cold. :)D Quote Link to comment Share on other sites More sharing options...
ReelPlumber Posted December 28, 2010 Report Share Posted December 28, 2010 Suppose to be 75 degrees this coming weekend. I hope to get the boat out. Quote Link to comment Share on other sites More sharing options...
519 Posted December 29, 2010 Author Report Share Posted December 29, 2010 Good luck fishing! Grilled some Tuna Xmas day, night. Its been a long time for fresh Tuna. Do you ever catch Tuna at this time of year? Quote Link to comment Share on other sites More sharing options...
ReelPlumber Posted December 29, 2010 Report Share Posted December 29, 2010 Tuna out of Port Canaveral? Only if you have a boat and balls big enough to make the 120 mile run out to the buoy and the 120 mile run back in seas that aren't real pleasant this time of year. If we are lucky we can catch a small blackfin, but for yellowfin it's a long long long haul. I will make the trip one day but it will have to be the right conditions and more like late spring, early summer for that. Quote Link to comment Share on other sites More sharing options...
kmadden1 Posted December 29, 2010 Report Share Posted December 29, 2010 oysters look great!! Barbqueing Ribs and Oysters this weekend.[ attachment=1742:DSC00016.jpg] Quote Link to comment Share on other sites More sharing options...
519 Posted December 30, 2010 Author Report Share Posted December 30, 2010 We have a "trying to close" Commercial oyster farm here. Its decades old, and no one in the family wanted to take over when grand dad retired. The State told them. "If you close up, you have to clean out the whole bay, and return it to pre oyster conditions" So..... We still get some great, sweet, cold water oysters, all summer long. The shells are thick enough, to just put them on the grill until they open. Then add your favorite deu, and eat them right out of the shell. Yum oooo! Quote Link to comment Share on other sites More sharing options...
519 Posted January 4, 2011 Author Report Share Posted January 4, 2011 20 lbs of Babybacks for Sunday football. I've tweaked the rub just a bit. You really need to try my recipe. Two more new people. " The best ribs I've ever had" THE CHANGED RECIPE IS AT THE START OF THIS POST. Quote Link to comment Share on other sites More sharing options...
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