BBQ question of the Day: Best Ribs

2015-08-21T12:47:28-04:00

Ribs, you know them, you love them, hate the tough ones but we love it when the meat falls off the bone. Whether they slathered in sauce, or dry rubbed we loved having them.

Response by MSG Private RallyPoint Member made Aug 21 at 2015 12:49 PM

2015-08-21T12:49:04-04:00

Dont matter the meat. Just give me ribs.

Response by MAJ Ken Landgren made Aug 21 at 2015 1:01 PM

2015-08-21T13:01:37-04:00

What kind of sauce do you use?

Response by SFC William Swartz Jr made Aug 21 at 2015 1:09 PM

2015-08-21T13:09:57-04:00

Will eat any of them if they're placed in front of me lol!!!

Response by CMSgt Mark Schubert made Aug 21 at 2015 1:39 PM

2015-08-21T13:39:26-04:00

When I was at Bagram, RIB night was every WED & SUN - and believe me, I was there for a LOT of them! :-) When I got back, I made a quest to make the "perfect" RIBS myself and I finally figured out how to do it. I love to share, so if anyone wants to try this, I PROMISE you will not be disappointed - and believe me, I've tried at LEAST 30 different ways and this is the best - by far.

I get my ribs from Costco - pork loin backribs. I've gotten them from Shane's before also (my son-in-law used to work there) - honestly, this is not a big factor.

Start with room temp rib racks - I like to cook 6 at a time on my Weber 22 in grill.

Attempt to peel off as much membrane from the bone side as possible - often, it's possible to peel a layer off - if you can, do it - if you can't, don't worry about it.

smoke the ribs for 30 min - doesn't matter really what wood chips you use - here's a link to set up your weber for smoking
http://www.weber.com/weber-nation/blog/setting-up-your-grills-for-smoking

next, take the ribs inside - rub them down generously with yellow mustard - doesn't matter what brand, sprinkle with any rib rub you like and wrap tightly in good tinfoil so the juices stay inside.

put them on the grill rack bones down with enough charcoal to generate heat about 220-240 degrees. I leave them alone for at least 45 min - just check the temp stays as close to 220 as possible - if it's too high, you will need to rotate the ribs faster than 45 min (like 30 min).
Rotate every 30 min or so for about 2hrs 45 min (if heat was generally 220) or 2hrs 30 min if it was higher.

Check 1 rack by opening the foil and looking at the bones, they should be protruding from the meat at least 1/2 in and clearly visible - of course, this is always the best time to also taste test the meat.. :-) if they are done, the ribs will be hard to keep together without falling apart. If they are not done, just wrap it back up for another 30 min @ 220 - that should do it.

Unwrap all the ribs and finish them off on the open grill by brushing with your favorite sauce and searing until desired finish - this usually takes less than 5 min.

Then, grab a beer, invite your friends, and enjoy.

No - you will NOT taste any of the mustard, but you WILL have extremely tender ribs that melt in your mouth.

Any questions, just let me know.

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Response by COL Jean (John) F. B. made Aug 21 at 2015 2:20 PM

2015-08-21T14:20:29-04:00

I love them all, but my favorite are St Louis style cooked in Big Green Egg.
As far as where to buy the best ribs is concerned:
Dreamland BBQ - Tuscaloosa, AL
Sticky Fingers - Chattanooga, TN
Calhoun's BBQ - Knoxville, TN
Corky's BBQ - Knoxville, TN
Rendezvous - Memphis, TN
Country's BBQ - Columbus, GA
Cousin's BBQ - Fort Worth, TX
Shane's Rib Shack - Augusta, GA
Ruby Tuesday also has great ribs.

Response by SSgt Private RallyPoint Member made Aug 21 at 2015 3:10 PM

2015-08-21T15:10:26-04:00

The best kind of rib is one that's in my belly!

Response by Lt Col Jim Coe made Aug 21 at 2015 3:17 PM

2015-08-21T15:17:13-04:00

Baby back pork cooked low and slow then browned on grill and slathered with KC BarB Q sauce. Mouth watering and finger licking good. Serve with corn on cob cooked in husk on grill.

Response by SSG Private RallyPoint Member made Aug 22 at 2015 1:47 PM

2015-08-22T13:47:09-04:00

The best rib are now at Fort Campbell,KY in the Pearman household

Response by CPT Private RallyPoint Member made Aug 22 at 2015 1:52 PM

2015-08-22T13:52:53-04:00

To make sure the meat will fall off. I put mine in the electric pressure cooker with my secret spice rub for 15 minutes then move them to the grill. I like them all however lamb takes a little different approach...letting them soak in a brine solution for about a half an hour then rinse before starting with them.

Response by PV2 Private RallyPoint Member made Aug 22 at 2015 1:56 PM

2015-08-22T13:56:08-04:00

All of the above!!! Damn those lol good!

Response by SFC Private RallyPoint Member made Aug 23 at 2015 11:50 AM

2015-08-23T11:50:14-04:00

I've been down to Nashville a couple of times since coming to Campbell. The bbq hasn't disappointed me yet!

Response by SFC Private RallyPoint Member made Aug 23 at 2015 11:59 AM

2015-08-23T11:59:36-04:00

I like to have one rib (quoting Chris Rock character on the movie I'm Gonna Get You Sucka).

Response by CH (MAJ) Thomas Conner made Sep 15 at 2015 11:54 PM

2015-09-15T23:54:02-04:00

Especially love them when they are so tender the only reason you chew them is to keep them in your mouth a little longer!

Response by MSgt Richard Rountree made May 2 at 2016 4:42 AM

2016-05-02T04:42:49-04:00

Nice smoke ring in your photo...I'll bet they don't need any sauce!