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SMU 86 wrote:IMO the best ribs in Texas are pork ribs.

hawaiisashimi_smu wrote:That's Texas BBQ ribs!!!!

Fact is that i just do pork baby back ribs. But I need to try some good ole Texas style BEFF BBQ ribs!!!! That includes the BBQ sauce. At least give me a basic Texas sauce recipe. We are talkng about good ole Texas style BBQ. None of that mustard style Carolinas stuff!

So ya'll know how this Texas BBQ works??????

expony18 wrote:I cooked these last weekend for a bunch of friends and they were a huge hit (pork ribs though)

1. PREPARE RIBS:
PLACE SLABS OF RIBS IN A COLANDER, RINSE, PAT DRY.
PLACE 1 SLAB ON CUTTING BOARD
WITH TIP OF KNIVE LOOSEN MEMEBRANE ON BACK OF RIBS, PULL MEMEBRANE OFF
SLICE SLAB IN HALF
RUB W/ 1 TBL LEMON JUICE ON EACH SIDE.
RUB W/ 1 TBL EMERILLS ON EACH SIDE
(with the lemon juice and the emeriils i just applied it to cover the ribs, since i couldnt find anything to measure it with)
PLACE IN PAN OR ZIP LOCK BAG (MAKE SURE BAG DOESN'T LEAK)
REPEAT WITH ALL SLABS.
COVER WITH A BOTTLE OF BEER.
MARINATE SEVERAL HOURS OR OVERNIGHT

2. BAKE
DRAIN RIBS IN COLANDER
PLACE IN LARGE FOIL PAN
COVER TIGHTLY WITH FOIL
BAKE 325 FOR 3 HOURS

3. GRILL
REMOVE FROM PAN
BASTE WITH FAVORITE SAUCE (I only use head country bbq sauce, it has changed my life http://www.headcountry.com/ )
GRILL OVER LOW OR INDERECT HEAT TILL SAUCE IS HEATED THROUGH 10-20 MIN

This is long but I've tried to make it easy to do and provide some tips along the way.
You'll need to a slab or two of baby-back pork ribs. I don't know about areas outside the SF bay area but they're pretty inexpensive at Costco.
The night before you're going to cook them, you'll need to prepare them. The first thing is to remove the membrane from them, on the inside. If you don't, things .get tough when you are trying to chew!
Then rinse the slabs and pat-dry with paper towels. There's some reason for not rubbing them dry but I forget.
Then splash some Jack Daniels sippin' whiskey on both sides. Then you apply the rub of your choice. I like the dry rib that KC Masterpiece sells. Check your supermarket for it. Sprinkle it allover on both sides. Press it into the meat (again, don't rub. I have no idea why they call it a rub and always tell you not to rub it in!).
It's important to remember not to slather the ribs with barbecue sauce until just before you serve them. The sugar and tomatoes will char even at these low temperatures and the meat will have a terrible taste!
Now put in a container and cover. Keep in refrigerator overnight.
***If you have some chunks of hardwood sUch as hickory or oak, start them soaking at night. If you have chips, start them soaking the next day.
The next day:
Preheat your oven to 235.
Mix your favorite barbecue sauce with some water and old red wine (or red wine vinegar) so that the mixture is pretty thin.
Pour mixture into a couple of roasting or broiling pans. Put in racks of some sort or the top part of the broiling pan. The meat needs to be separate from the sauce.
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Spread the racks of ribs on the racks. Cover with aluminum foil. P_rick a few holes in the foil with a sharp knife or fork.
Put pans in oven and cook at 235 for about three hours.
At this point you should start soaking wood chipsw if you have them.
While the ribs are cooking in the oven, prepare your outdoor equipment. I use a smoker from an outfit called New Braunfels. If you don't have a smoker, you can use a Weber or other grill but you have to watch the temperature closely.
About a half an hour before the ribs are finished in the oven, start your charcoal. It is hightly recommended that you avoid briquets and use mesquite charcoal. When the charcoal is burning, transfer into the smoker or grill. Close the top and allow the heat to build up to 190 to 200 degrees. Put on a couple of wood chunks or a few wood chips.
Transfer the slabs of ribs to the grill or smoker, rib side down, and close the top. Don't try to save the leftover sauce or drippings.
The ribs will now acquire that great smoky taste while cooking at low heat in the covered grill or smoker. It is important to watch the tempature. Regulate it with the dampers to keep it between 190 and
200. Any hotter and the ribs will dry out. Remember: Speed kills!
Add soaked wood chunks or chips from time to time to keep up the smoke inside your cooker.
Cool over low heat for four to five hours. If you're like me, you'll be out there sampling the meat after about three and a half hours. Don't be tempted to take them off too early. Just sit back and enjoy a shot or two of Jack Daniels while you're waiting. Have a cigarette or two but don't blow tobacco smoke into the smoker. Talk about really ruining the taste!
About half an hour before you're ready to take them off the grill, you can add your favorite barbecue sauce.
Be sure you've made extra servings as you, your family and your guests will be asking for more!
Enjoy!
-Yukon Jack
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