bobby flay who? bbq'n with frank is where its at.....56k*
11-26-2005, 08:49 AM
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Join Date: Apr 2004
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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.
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:
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
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
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...
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.
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.
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
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
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
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
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 ----.
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
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
after 3 hours you can finally open the lid and look at the ribs.
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.
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.
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.
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.
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..
after about 30min or so...its time to eat. GENTLY pull the ribs off the grill.
the ribs will pretty much fall right apart...but this is the final product.
So thats my recipe. I have been working on this recipe for probably 2 years and finally perfected it. enjoy.
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.
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:
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
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
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...
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.
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.
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
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
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
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
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 ----.
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
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
after 3 hours you can finally open the lid and look at the ribs.
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.
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.
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.
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.
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..
after about 30min or so...its time to eat. GENTLY pull the ribs off the grill.
the ribs will pretty much fall right apart...but this is the final product.
So thats my recipe. I have been working on this recipe for probably 2 years and finally perfected it. enjoy.
11-26-2005, 09:40 AM
#5
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Thread Starter
Join Date: Apr 2004
Posts: 0
Re: bobby flay who? bbq'n with frank is where its at.....56k*
Originally Posted by Stealthmode
Is that also your JDM Sausage recipe? Hotrex told me something about you eating "mad jdm sausage". 
hotrex likes the sausage.
JDM peace sign to you Frank 
