Thread: BBQ Ribs

This will be my third attempt in a week. The first two were OK but I want a little more.....

The ingredients for the dry rub. I mixed equal parts lemon pepper, old bay seasoning and garlic powder. All available at unbelievably inflated farang import prices at a shiny megamart near you.


1st step is to remove the membrane- it's the plastic looking thing on the bone side of the ribs. Forgot the pic.

Anyways, slather the ribs with french's mustard then apply dry rub. Cover ribs with foil and let sit overnight.



And so it's sitting. The cooking technique I'll use tomorrow will take the better part of six hours, so I'll start early. And post. And post.

Looks nice. Do post your results, please. I miss barbecue. I'm good with a stove but shit with a grill. If I can get my ass in gear, I may have to try out the recipe.

Not a grill, my good man. A smoker. Smoking takes place at 225 deg or thereabouts. Grilling temp is much higher.

So here's the result. I used the 3-2-1 method. 3 hours smoking uncovered. 2 hours covered with foil (with a little apple juice inside). then 1 hour uncovered. The last half hour is a good time to add a sugary sauce. Any earlier and it would burn instead of caramelize. So 6 hours total at 225 deg. I find that the middle 2 hours is an ideal time to go to the clinic for burn treatment.

They tasted as good as they looked.

They look damn good and Im hungry as hell. I'll be round in 10 mins.

Dude, those things were gone 10 minutes after they were done. I really need a bigger pit. Cook like 10-15 slabs. Or maybe even a WHOLE PIG

Now youre talking. Forget the fiddly little bits and do the whole bloody animal.

Wher do you find a "smoker "and what does it cost

The Smoke Ring :: View Forum - Cookers

Look here for "offset smokers" or UDS. Upright drum smoker or ugly drum smoker.

I figure a well built smoker made from a 55 gal drum could cost about 5,000.

thankyou--new cooking system opens up

Nice pics--- have never done the smoking thing. Saw the guy from Good Eats build one out of a carboard box to smoke salmon one time, I think.

Incidentally if you want to copy Old bay seasoning, this one works well, can't tell the difference and it doesn't cost 100 + Baht a bottle.

1 Tble sp celery seeds
1 Tble Sp whole black peppercorns
12 bay leaves
1 tspn cardamon seeds
1 tspn mustard seeds
8 cloves
2 Tsp Paprika
1 Tsp Mace.

Grind and store in airtight container

Due to the fact that you make regular trips home, you should bring back a few bags of Mortons Sugar Cure, That works best for a smoker rub than about anything else and maybe a few bottles of Lowry Seasoned Salt,,, with those I have hot smoked everything from a rack of ribs, Turkeys and chickens to a whole 40# suckling Pig. Ask anyone that has eaten at my place, I make real BBQ.

Build this one, I have and it works great, best thing I have ever used and I made the first one in 1974. Then sometime later Brinkmans copy it and called it "The Professional"
Use 1/8 inch plate [10 ga. steel]

Is that an Autocad file BG ?

Sure is, I am the cad that drew it on a printer paper and I Auto do a better job.

You want tender ribs and less time to make? Gentely simmer in onion soup mix with beer and jalapenos(to taste). Then let set throw a store bought dry rub. place on grill and baste with favorite sauce until sticky.

looks the bollox, gonna give it a go, thx

Originally Posted by bwylde01

You want tender ribs and less time to make? Gentely simmer in onion soup mix with beer and jalapenos(to taste). Then let set throw a store bought dry rub. place on grill and baste with favorite sauce until sticky.

Sounds tasty ... no substitute for time when making ribs.