bobby flay who? bbq'n with frank is where its at.....56k*
 

As some of you may know, I take bbq'n quite seriously. While stationed in NC, had a side job working at a bbq restraunt on the weekends and prior to re-enlisting I was going to go back home and help a guy manage a bbq restraunt. I also was going to get into competition bbq. I had designed a full all out cooker that was about to be made...then I reenlisted, so all of that is put on hold. anyways, Here is a little view at how I can do some ribs.
My recipe ideas and the way I do this is a colorabition of ideas ive researched and this ---- is good....

This is going to take you about 5-6 hours to do. perfect for a Sunday that you just wanna lay around and do nothing.

Ingredients:
1 slab of pork spare ribs or baby back ribs
approx. 1/2 cup your favorite rub
2 handfulls of wood chips. I prefer hickory. you can use anything from oak to hickory to misquite...whatever you want
apple juice
favorite sauce
1/2 a bag of kingsford
lighter fluid

So here we go:
Start off with a slab of pork ribs. Spare ribs or babyback.
I like to get mine with a little fat on 'em. Some people trim this off or boil them to get the fat off....dont. the fat gives flavor.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716040

Bust out your favorite rub. I get mine from www.texasbbqrub.com Its a little expensive (~$10/lb shipped) but its top of the line ----, and an amazing flavor. Make sure your hands are 100% dry or have someone else do this so you dont get your rub wet. Various other rubs you can get at your grocery store in the spice isle. Another great rub that some grocery stores carry is from sticky fingers bbq. great rub. you can also get it off there website at http://www.stickyfingersonline.com/
Here is a little of my rub. I only use about 1/4c of this:
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716041

cut your ribs out of the package and throw them right onto a large pan or a big cutting board. take your rub and sprinkle that ---- all over your ribs. Do it with the ribs wet or with the natural juices that come with ribs. I usally go straight from opening them to puttin the rub on. Just because it says rub, doesnt mean you accually rub it. Somethings like chicken you do need to "rub" but ribs..no need to IMO. get it all ncie and even
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716042

Then start to soak your favorite wood for smoking. Some people dont like smoke flavoring...but to me its a must. I use hickory which you can usally find near the charcole in grocery stores/walmart...etc. I use 2 heaping handfulls. So I put 2 heaping handfulls in a mixing bowl and put water in it and let it soak
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716044

Now out to prepare the grill. When I was going to get out of the military I had this huge cooker I was planning on buying. I could probably do about 30-40 slabs at a time or 2 whole hogs or about 80 chickens. When I decided to come to Japan, I picked up this nice much smaller grill at lowes for $90. Its perfect for doing about 4 slabs...
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716043

Start your charcole. DOnt put the charcole in the grill and lite it. go to lowes and get a charcole chimney. Gonna cost you about $10 but well worth it. Keeps that lighter fluid taste out of the grill. The real way of lighting charcole is with a torch or a bunsen burner under it until they are all ready, but I dont do that ----. kingsford lighter fluid for me. I wont describe how to light it, but full the chimney up with coals and light that ----. I shake mine about 1/2 way through to keep it all going.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716083

After about 20-30min your charcole should be ready to go. put them on one side of the grill. as far to one side as you can. this is called indirect grilling.
Close the lid and warm up.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716045

go back to your ribs. your ribs should look like this. all of the rub will now be turned into a paste all over the ribs
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716046

by this time, your grill should be up to about 100-120 degrees. perfect temp to put the ribs on. your grates should be nice and clean at about 120degrees. Also throw on a hand full of the soaked chips right onto the coals. Shut the grill and leave it alone. mark the time
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716050

after about 10min your grill will start to look like a smoke bomb. Leave the lid shut. let the smoke do its thing.
this pic really doesnt do justice as to how much your ---- should smoke...but it will be engulfed with smoke. if you open the lid, its gonna catch flame. if you keep the lid closed, it wont catch fire and will smoke
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716051

after about an hour (the first hour) go check the temps. should be between 215-230 *220 is about perfect* if your temp gauge is off....a replacement is about $5 at lowes
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716047

after about another hour (hour #2) go put on the other handful of chips. at this time, your temps probably have fallen to about 185-190. might be a good idea to put on another 1/2 a chimney (~15 brickettes) of charcole (prepared in the chimney). Your temps will come back up to where they should be.
Close the lid and let it go. whatever you do, never open the lid. trust me...the ribs will still be there.

Now for the secret. the reason for the apple juice. get yourself some heavy duty foil. get the wide ----.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716052

Now you are going to make a blanket. rip off 2 long peices of foil -a about 10" longer than the slab of ribs. lay one peice on top of the other peice and fold one edge over about 6 folds. then open it back up to have a big sheet of foil. you wanna make sure the fold is good because it has to hold the apple juice
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716053

Next, go get the apple juice and the foil blanket. bring them out to the grill. make sure you bring your pan or whatever your gonna use to support the ribs once they are in the blanket. also, use good apple juice
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716055

after 3 hours you can finally open the lid and look at the ribs.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716054

take the ribs, and put them in blanket. bring the foil up to make them enclosed in the blanket, leaving a little opening to pour in the apple juice. pour in about 1/1/2c - 1/3/4c of apple juice in the blanket. then seal the blanket, apple juice and ribs inside. put it back on the grill. also, the grill will should be around 185 or so...thats ok. dont add anymore heat. close the lid...and dont open it.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716056

after about an hour, its time to start the sauce. I use bulls-eye as a base. I then add a little mustard a little a1 and the rub that I use.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716058

I put it all in a pan to heat up. not necessarly cook, just heat it all together. here is how much I put in and I mix it over low heat. just warm it up. if I used a ready made I would still warm up the sauce. stove or microwave...doesnt matter. Also, im not a big sauce person. The flavor of the meat is best to me. if your gonna drinch the ribs in sauce, your gonna need a little more than this of course.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716059

after the ribs have been in the blanket on the grill for 2 hours, its time to sauce them. the temp should be down to about 90-100 degrees. again, thats alright. go out, take the entire blanket off the grill. (its gonna be hot) open the blanket up.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716060

take the ribs out of the blanket and put them on the grill. the ribs are gonna fall apart so be careful. if you dont like fall off the bone ribs, dont cook them in the blanket for so long. then sauce them. this is all the sauce I use. I know some people love sauce, so they accually dip them in the sauce. I dont..
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716061

after about 30min or so...its time to eat. GENTLY pull the ribs off the grill.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716064

the ribs will pretty much fall right apart...but this is the final product.
http://www.pix8.net/pro/pic.php?u=2375Jb6j6&i=716065


So thats my recipe. I have been working on this recipe for probably 2 years and finally perfected it. enjoy.

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

You cook how my dad cooks. The taste ends up being exelent, but I always hated sitting around for like 7 hours smelling dinner being cooked all day.

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Is that also your JDM Sausage recipe? Hotrex told me something about you eating "mad jdm sausage". :6

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

wow frank. good work. i think i will have to give that to my mom and she can try it

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

hotrex likes the sausage. :y

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

nice work...ive been wanting to cook up some ribs but didnt know how

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

holy ---- that would take way too long

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Looking good Frank. Nice writeup, maybe I'll get my dad to cook us up some here soon >:D

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Damn, that looksfawking delicious :) JDM peace sign to you Frank O0

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Damn dude, very nice ;)

I may have to go get some ribs today O0

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

that totally made me want some apple juice

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Good ---- Frank, you just made my mouth water a shitload

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

i 2nd that.

but yea, i think im a little too ADD to wait 6 hours for good ass food. that's why my turkey dinner is never at my house, where I can smell it cooking forever

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

i want some ribs now

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Good food takes time, rome wasn't built in a day, and neither was your turbo kit (well for most of us).

-NZero

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Looks really good frank

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

damn frank...i'ma have to try that now. lol i'm rub it in my step dads face that the ribs i cook will be better then his haha..."this is the hmt mad tyte jdm junkyard way to cook em biatch!" lol

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

------- nice. now i have a bbq rib technique. good ---- frank.

---- you Bobby Gay!

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Thanks for the compliments. The ---- was good! I usally make these twice a month or so.

Stay tuned for my upcomming "salmon" recipe. :y

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

That looks ------- delisous (spell :P)

going to try it when i have time >:D

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

lol chinked out profile.

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Isn't it easier to go to McD's and get a McRib?

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

the m\crib is extinct, if it wasnt, id be gettin one for luncher day

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

frank, those ribs look liek my dick after i pull it out of your wifes balloon knot. :P

hows my dick taste

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

thanks hotrex. it was a decent thread with positive comments. low and behold. btw, werent you the hypricote who posted you were sick of the bashing. yeah, thats right. it was you... ::)

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

dude im just ------ with ya, id prob eat those...

im drunk, i cant help myself

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

------- nice man. Glad someone posted a way for me to kill myself besides boosting a 200 million miled old economy car. GOnna have to give your recipe a shot, All I do is burgers and omlets, <---short order cook in a previous life.

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Who the hell even takes Bobby Flay seriously? Hes some pompus Northern born jackass. One hes from the north which rules out any roots in good BBQ. Two he can't even win an Iron Chef comp... fag.

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

So you tend to eat things that look like your dick, huh? 8)

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

Not a big fan of ribs, but those look tasty.
Hotrex, you will be happy to hear that the McRib is back.

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

you can do brisket the exact same way. ;) not as much apple juice though.

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

damn, my mouth is watering bad....i think i might have to call up a few buddies and hit up safeway for some ribs and do a lil late night bbq'n

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

i love the taste of my own cum, but unfortunately i cant reach my own cock for a taste.

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

I hate ribs, but gimme 14 hours and 2 Boston Butts (pork) and a gas grille to smoke them, your gonna sit and feast!

Name is Bone, but I don't like knawing on the bones, go gifure!

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

I used to do 12 shoulders a saturday for about 1.5 years. I will say im quite good at them. Shoulder>butt

DAMIT! bandwidth gone already. :'(

Re: bobby flay who? bbq'n with frank is where its at.....56k*
 

LOL. I like it when the guy next door starts drooling because is is downwind from us. :)