PERFECT RIBS EVERY TIME! This really works!

Discussion in 'Pork' started by smokinal, Jan 15, 2016.

  1. I don't know about the Domingo thing either???? I have no clue as to what I was trying to say. I compose everything on my iPhone if I'm not paying close attention and misspell a word, when I hit the space bar it will change the misspelled word to something Totally different than intended.
     
  2. lovelife

    lovelife Smoke Blower

    The pen works fine indeed! I don't have an explenationfor for it. I will try again next time.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Hey Al !!!!!!  This is exactly why I missed you......   I'm so glad you are back......

    Dave
     
  4. clubuilder

    clubuilder Newbie

    Al.. I'm new to this smoking thing, but let me tell you my mouth is just watering to taste those ribs... I haven't even seasoned my smoker yet ( just finished putting it together yesterday... Your ribs r on my to do list for sure... Thank u for your recipe.. JD
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No problem Man, everything is cool!!

    Al
    Ok, keep me posted

    Al
    Thanks a lot Dave, I really appreciate it!!

    Al
    Thanks for the compliment, JD.

    When you do the ribs let me know how they turn out.

    Al
     
  6. travisty

    travisty Smoking Fanatic SMF Premier Member

    These are awesome Al! Glad I stumbled on the post, Sounds like Im the exact same way wanting them to not completely fall off. I will be employing your method this weekend!
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck!

    Let me know how it goes!

    Al
     
  8. aforwark

    aforwark Newbie

    Trying this method today Al! When you add the sauce do you throw on the grill without the foil? Wondering if the foil would help keep them from burning after the sauce. Also, can you explain why you use butter and raw sugar when you foil?
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You can use just about anything in the foil that will give off steam.

    Chef Jimmy J has a great foiling sauce you may want to try.

    Here's the recipe.

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    No I wouldn't use the foil on the grill. You only leave them on the grill for a couple of minutes. Watch them closely, and when the sauce starts to bubble a little take them off. Maybe 3 or 4 minutes.

    Hope this helps.

    Al
     
  10. aforwark

    aforwark Newbie

    This is perfect thanks for the quick response Al!
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I think Al is going to master a way to use the flat top grill to finish off the ribs soon......
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your too much Kevin!

    Maybe I should work on that!  [​IMG]

    Al
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I can see it all now, ribs, goose liver rolled up and cooked inside an English muffin! Big Al's "Rib Wellington"!
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

      Dude!

    That sounds good!

    Now all I gotta do is figure out how to cook it on the flat top!

    Al
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I tried this leaving a MAV probe in and was getting off readings. Turned out getting the probe in just the right spot was a PITA from bone curve and varied meat thickness. I went back and looked at this post and noticed the Thermapen...Well DUH! That would make all the differnce in getting an accurate reading in the thin meat. I trust this technique will work but a more useful thermocouple instant read therm is the ticket. Now if I can just get my Accountant [​IMG]  to release the funds...[​IMG]...JJ
     
    Last edited: Feb 22, 2016
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yea JJ, That's why I stressed a Thermapen. I tried the Maverick route too thinking this would be awesome to know exactly when the ribs are done watching TV. But I couldn't get it to work with the Mav either. Sorry, but I'm sure your ribs turned out awesome anyway!!

    Al
     
  17. aforwark

    aforwark Newbie

    I had the same problem trying to use my Maverick probe, kept telling me the meat was just as hot as the smoker, yikes! Removed that and just kept watching the temp. I pulled them out around 3 hours and they were about 170, so close to what Al had in his tutorial. Foiled them for an hour, temp right around 198, finished on the grill with the sauce and I was a happy guy Saturday night. My dad is turning 60 next weekend so this was my last chance to get perfect ribs before I cook 6 to 8 more racks this Saturday. 

    One question you all might be able to help with is how I should transport my ribs. I'm planning on smoking them Saturday afternoon with the same method but I need to drive about 20 minutes to get to my dads house for dinner. I think the plan will be to eat right when we get there. I was thinking I would just leave them in the foil, wrap towels around them and bring over in a cooler. Any tips or advice would be great.
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Al, no appology needed, it's my fault. I didn't realize at the time the MAV was worthless for your technique. The ribs came out great, I just had to fall back on the bend test and sticking them with a probe for tenderness. 

    Aforwark, there will be no issue transporting in a cooler. You will lose some crispness of the bark but it is unlikely the guests will notice. These were straight out of foil and a big hit with guests...JJ

     
    Last edited: Feb 22, 2016
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad they turned out so well for you!

    Like JJ says in the next post, leaving them in the foil will be just fine.

    Al
    Well the ribs sure look good JJ!

    I love the color. I have a feeling you could make great ribs in an Easy Bake oven.

    Al
     
  20. Finally took a look at this Al & I will be giving this rib method a try very soon.

    My wife is a "Membrane On" person and I am not but I will do this to the letter.

    They look fantastic!

    Chopper
     

Share This Page