Directions: |
Directions:The night before you’re going to cook, strip the membrane off the slab, wash and rub both sides down and wrap each slab tightly in saran wrap. If you are grilling on gas grill or charcoal, be sure to soak your woodchips overnight. Also, the night before, mix up the magic potion (in the gallon jug, pour your onion soup mix, black pepper, juice of the lemon, and the vinegar in first). Put the lind on and shake real well to mix together. Fill the remainder of the jug with water, and shake up again. Put plastic lid back on and make holes in top big enough to sprinkle liquid on ribs.
Finally, the big day has arrived to show off your prowess at the pit, grill, smoker, or whatever the cooker of choice might be. Remember low and slow over and over again. That is the key to making fall off the bone, finger lickin good, southern style barbecue ribs. When getting your fire prepared, be sure to leave enough space on the grill for the ribs to cook without being directly over the fire. This is often referred to as indirect heat in your more proper cookbooks. Down here, we call it cooking while the half game is on, and not burning the meat. If you are cooking on a gas grill, wrap your soaked wood chips up in a pouch of aluminum foil. Make holes in the top of the smoke can escape easily. Put the foil pouch on the grill when you light the grill so that the chips will be smoking on the grill when you put the ribs on. If you are using charcoal, start throwing the moist wood chips on when you put the ribs on the grill. Turn ribs every thirty minutes and sprinkle magic potion on them each time you turn (be liberal). When you see ribs start to pull away from the bone, normally at about 2 ½ hr. mark, wrap the ribs tightly in aluminum foil and put them back on the grill. If you have been cooking at 250 to 300 degrees, you will need about 1 ½ hours additional cooking in the foil to reach desired tenderness. If your grill or smoker has been hotter probably 45 minutes to hour in the foil will do it. The reason for cooking the ribs this way is because when you are smoking for flavor the first two hours is critical. After that, your smoking is completed. In order to then get your ribs tender, you wrap them in the foil. This prevents burning, holds in the juices, and makes them so tender they will fall off the bone. Never, and I do mean NEVER put barbecue sauces on ribs or anything else while it is cooking. There is only one thing that tastes worse than burnt barbecue sauce. I will leave that “one” up to your imagination. If you wish to sauce your ribs, do it right before you take them off, just long enough to heat the sauce. Most people prefer their sauce on the side so they can make the determination of how much. You do not want to ever over-power the taste of your meat with sauce, or you might as well have cooked them in the oven. We hope we have helped in some way with preparing your ribs. Barbecue ribs in the south is an art. If you do no believe it, go to most any college football stadium in the south on Saturdays in the fall. If you go East of Texas, they won’t e beef ribs, ribs come from a pig. Real barbecue comes from a pig. By the time these recipes are published, our website should be up and running. Please feel free to email us with any comments you have—good, bad, or ugly. My skin is really thick, and I can take it. |
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Notes: |
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Notes: A good part of manhood in these parts is learning how to fix barbecue ribs. My daddy started teaching me around the age of 10. To this day there is nothing that compares to cooking ribs. We have to prove it a lot in the gas grilling business, but we can cook ribs on gas that are so good, you cannot tell whether they were cooked on charcoal or gas. We have surprised some of the folks who cook in competitions all over the country. If you like ribs, follow this recipe and directions, and you will be pleased.
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This recipe for Big Daddy Q’s Barbecue Ribs is from