Cooking Pork Ribs

  • Pork ribs are ordered in SLABS, consisting of about 15 bones in every slab. A RACK can be a SLAB decline in half (6-8 bones). Ribs are available in four categories, based on the location on the hogs rib cage they are cut from:

    sexual intercourseCOUNTRY STYLE...they're a lot more like pork chops and never considered a true rib...pork chop shaped bone. At opposite end of loin backs. Bought from pieces.

    LOIN BACK....this is the cut nearest the spine..the location where the tenderloin is situated.. Short and very curved bones. Purchased from slabs or half-slabs (racks) and often weigh 2 and down (1.75 - 2 pounds a slab). (The BABY BACK is only a loin back off a child hog..or hog under 85# when dressed Babyback slabs usually weigh 1 3/4 and down. Purchased from slabs, it's a Gourmet cut of meat....)

    SPARE....many middle and lower section of the ribcage. Spares have flat oval bones. Largest of the rib 655 reviews order categories..and usually have an extra little bit of meat about the underside with the rib, called the Brisket, or tip, which can be trimmed off just before cooking. Usually weighs 3 and down. For BBQ'ing, spares are trimmed somewhat similar the design with the State of Tennessee..flat on left, angled on right..and straight even on the top and bottom, with brisket removed (and cooked separate, if desired, called the 'trash ribs') ST. LOUIS CUT...this can be a cut of ribs this is the border area involving the loin as well as the spare...basically..this is a flat oval shaped bone slab, like the spare, but in the top it appears as though a loin back. Perfect for outdoor BBQ'ing for friends, plus a must for Texas Style competitions.

    Which is best to cook? Well...I assume this will depend on how much room you've on your own grill, and what is the occasion. Spares are suitable for feeding everyone..and also the loin backs are better for small dinners or picnics, on smaller grills. Figure on providing an entire slab for heavy eaters along with a rack for normal appetites.

    Where to buy Loin back Ribs now in small quantities is Sam's Club. They come 3 slabs to the cryrovac package. I understand plenty of professional BBQ cookers who obtain championship ribs from Sam's.

    You shouldn't pay more than: $6-7 a slab for loins, $6 for spares, and $6-7 a slab for St. Louis.


    Two of the most critical points of cooking any kind of BBQ is....time and temperature....both low and slow! This is the way I prepare Ribs for Competition:

    I choose Loin back's 2 and down...and keep them iced down (not Frozen) before time to cook. As i start my fire and obtain the grill up to a warm temp. of approximately 180 F, I consider the ribs out and hang them on a table in the future close room temp. (as you should with ALL meats you grill or BBQ). I require a slab and take off the rear membrane by twisting and bending the slab as an accordion, then placing the slab on the flat working surface and managing a small Phillips head screwdriver down a bone during the slab, CAREFULLY separating the bone in the membrane (also known as the tallow). Working the blade with the screwdriver slowly sideways on a single end from the slab, until a place large enough for my pointer finger to enter the pocket created involving the bone and also the membrane. I then CAREFULLY attempt to the contrary end from the slab..until two, then three fingers will be to the other side....then I lift Upright AND From the middle of the slab...this pulls the membrane out of the middle of the slab and slowly releases in the slab...until it is joined limited to the ideas....just lift this membrane off and discard it. Be sure you take your time for your first..also it gets easier to do during this process. Just work the membrane off slowly and attempt to eliminate it as you piece, if a variety of it tears and stays on the slab, don't be concerned..just let it sit. You do not have to get this done part..but it's definitely worth the effort! REMOVE MEMBRANES ON LOIN BACK'S ONLY!!! Spares are darned near impossible to totally remove!

    Next..I trim the 2 end bones off each tip...leaving a 12 bone slab. I actually do this since it looks better, cooks better, and sometimes there are bone tissue inside the tips, a pain for judges to bite into! the fire continues to be heating, I squirt some Italian Dressing for both sides with the ribs. This adds a unique flavor and offers the dry rub something that you follow even though the ribs are smoking. When i sprinkle a dry rub on both sides with the slab. Try OLD BAY seasoning, based in the seafood portion of Kroger by the meat case. All that Rendezvous Seasoning utilizes now has wrinkles bay with some cracked white peppercorns!! You possibly can make you own dry rub over completely from scratch, make it spicy or mild. This is actually the fun a part of ribs..the experimentation with the rub. It's not necessary to rub the spice, just sprinkle over the top, bottom (when you get the membranes off) ends and sides with the slab. A good rule of thumb is always to make certain there is no unspiced beef exposed anywhere! WARNING: Steer clear of large amounts of salt within your rub, it draws moisture using this delicate cut of meat, and can dry it out! SUGAR within the rub will caramelize during cooking and will blacken your ribs unnecessarily. Leave the rub on about 10 minutes before putting the slabs on the grill.

    NEVER position the ribs about the cooker meat side down, always place the slab BONE SIDE towards the fire, You should rotate your slabs in the event the fire is hotter somewhere of the grill compared to the other...or rotate the slabs 180 degrees, try not to move them from their starting spots, etc. Point is, don't expose meats to a place about the grill for too long, but have them rotated, in order that all the pieces get some from the spot!

    In case you are cooking on the propane gas grill, it is imperative you do these:

    Cook at as low a temp. as you can without your burner flaming out. Cook as distant from the flame as possible, if your double burner, put meat over the unlit side, for instance. AVOID FLAIRUPS!! Remember..some time and temperatureYou MUST introduce smoke to the meat, or furthermore it will be BBQ. Period. Apply certain hardwood pellets or moistened Chips of hickory or mesquite combo placed on your lava rocks. Oak is ok. NEVER USE RESINOUS WOOD, such as cedar or pine..the resin can impart toxins to the meat to make everyone sick. Smoke flavor is imparted to meats only within the first A couple of hours and also at below temps of 200F. Excessive smoking is only able to actually blacken the meat, or overpower the flavour with smoke. After a couple of hours the meat 'seals' and zilch else can penetrate the meat...that's the reason the low temps are extremely critical to imparting the BBQ spices and smoke deeper into the meat in the beginning in the act. If you can not impart smoke to the meat, there is certainly one other alternative...marinate the ribs in large ziplock freezer bags with each and every two slabs you get one cup of Worcestershire Sauce, half cup of Wicker's marinade, and one tablespoon of Liquid Smoke, that is a product found in the same section because the Wicker's. Marinade overnight..and no less than 8 hours before you apply dry rub. It gives a false flavor, but it is a lot better than no smoke flavor whatsoever.


    It should take about 6 hours at 200 degrees (receive an oven thermometer and put it around the grill close to the meat...this is the thermometer to pay attention to!), or 5 hours at 225, or 4 hours at 250. NEVER COOK Greater than 250F!! All you are doing at that temp. is grilling, and you cannot successfully grill any cut of rib, aside from Country Style Ribs.

    Apply Smoke for first A couple of hours. After 60 minutes, baste ribs with anything! Beer, wine, Wickers, Gramma's favorite pork baste, whatever...just don't let the ribs tryout!

    After a couple of hours of smoking, wrap EACH SLAB in High quality aluminum foil. Be careful not to punch holes in foil. This is the STEAMING process, the secret part which makes the ribs so tender. To help tenderize the meat, pour a 1/3 cup of marinade, or Citric liquid (OJ or pineapple juice is most effective) in to the foil over the meat, before carefully sealing the top of the foil. Wrap tight BUT Watch out for HOLES IN THE FOIL. Double or triple wrap, if required! For this reason the additional heavy-duty foil is indeed important. Cook in foil another Couple of hours, at the lower temps and 1.5 hours if cooking at 250.

    NOTE: after the foil process, once you open the foil of just one slab to inspect, search for bones shining at you...this implies they may be steaming too rapidly and take away from grill immediately! If you have still mostly meat extraordinary from the slab, you're ok. After 1.5 to two hours in the foil, take one slab off of the grill and open the foil. Watch out for hot steam! If you notice this little bit of BLACK LIQUID (rendered fat) at the bottom with the foil, that's the signal to get rid of the slabs from your foil. This Black stuff is the so named "pig taste" so good rib cooks compensate for pure BBQ flavoring. If you are not careful, the black liquid will literally be reabsorbed in to the meat, which makes them a little more 'porky' in flavor. I sometimes stack my slabs on their own dominos to permit body fat to slow off the slabs into the bottom from the foil. Again, watch out for pinholes inside the foil!

    At the appropriate time, take away the foil and place the slabs back about the grill....this can finish the cooking and shrink the ribs should they have gotten too tender. About Thirty minutes before serving...paintbrush on the combination of:

    8 parts BBQ Sauce (Cattleman's, Kraft or your own recipe is going to do) 2 parts honey some rub (to your taste)

    Little if you need a dry rib...SWAB IT ON if you prefer a wet rib.

    When the ribs are done, take off grill and let cool for around Ten minutes (as again, you should do with all of grilled foods) before serving. Prior to serving, lightly dust the slabs with your dry rub. Reduce A few bone sections, and revel in! Make sure you have plenty of Moist Towlettes or warm strips of fabric soaked in lemon juice, to repair up the sticky fingers. Serve with French Bread or Texas Toast, BBQ Beans and Potato Salad, using the sauce privately for many who prefer.

    Ribs could be frozen after cooking. Wrap in clear film or foil and set inside the freezer. Leave in foil off of the grill if you are considering freezing and cooking later. That required last hour of grilling/finishing is going to be achieved in the warming oven later on.

    In order to smoke frozen ribs, remove from freezer and let thaw for two hours. Wrapped foil, and put in an oven at 220 for 45 minutes, they're nearly as good as hot off of the grill! Remember the sauce!