Best rib recipe on the planet...

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Texas Yellow Fever

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Since you guys are family, I'll share my secret recipe with you. This is too simple, but great eating.

Take baby back ribs generously sprinkle with course ground black pepper. Cook them on the grill until they are completely done (browned and the meat is pulling back from the bones) then wrap them in foil and bake in the oven at 250-300 degrees for 2 hours. This makes them fall off them bone. If you want sauce on them, warm some and put it on when serving, but I think they are way better with out any sauce.

I've been doing them this way for years and everyone that has had them says they are the best they have ever eaten...I have to agree...and I've had ribs just about every way they can be fixed.
 
Yup! Replace -oven- with -barrel smoker filled with hickory- and that's the way I do it.:rock:

Oh, I'm in California, can't forget "Red Sauce": tomatoes, moassas, garlic, onion, and dark chili powder. Just grab & blend, measuring is for girly-men.:girl:
 
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Texas Yellow Fever said:
Since you guys are family, I'll share my secret recipe with you. This is too simple, but great eating.

Take baby back ribs generously sprinkle with course ground black pepper. Cook them on the grill until they are completely done (browned and the meat is pulling back from the bones) then wrap them in foil and bake in the oven at 250-300 degrees for 2 hours. This makes them fall off them bone. If you want sauce on them, warm some and put it on when serving, but I think they are way better with out any sauce.

I've been doing them this way for years and everyone that has had them says they are the best they have ever eaten...I have to agree...and I've had ribs just about every way they can be fixed.
Click to expand...

Thanks for the ideas - always willing to try another recipe.

Usually, we do it just the opposite. We cook them in the oven for a few hours in BBQ sauce, then finish on the grill outside. No complaints here.


Just a few weeks back I had to try Carson's Ribs. www.ribs.com They advertise on the Stern show frequently.
They AIN'T cheap, but it was one of those things that I just had to try.
I ended up getting a meal that is supposed to feed 3-6 people which included 3 racks of ribs, 3 Au Gratin Potatoes, 3 French Baguettes(bread), 3 Fudge Brownies, a jar of Carson's BBQ sauce,and 6 Carson's Bibs for $118.50 delivered at my door overnight. Also, IF by chance you are interested, they had a special for Howard Stern listeners which was 2 free 1/2lb. Pork Chops. All I did was tell them I was a HS listener and they gave me the chops, so even if you're not a listener just tell them you are!:)

All of this food is fully cooked and comes frozen. Just gotta thaw it out and toss the ribs on the grill for 5 minutes or so, microwave the potatoes, bake the bread for 10 minutes, and then eat. Not something I will do very often, but it was pretty good IMO.
 
Hamrhead said:
Thanks for the ideas - always willing to try another recipe.

Usually, we do it just the opposite. We cook them in the oven for a few hours in BBQ sauce, then finish on the grill outside. No complaints here.


Just a few weeks back I had to try Carson's Ribs. www.ribs.com They advertise on the Stern show frequently.
They AIN'T cheap, but it was one of those things that I just had to try.
I ended up getting a meal that is supposed to feed 3-6 people which included 3 racks of ribs, 3 Au Gratin Potatoes, 3 French Baguettes(bread), 3 Fudge Brownies, a jar of Carson's BBQ sauce,and 6 Carson's Bibs for $118.50 delivered at my door overnight. Also, IF by chance you are interested, they had a special for Howard Stern listeners which was 2 free 1/2lb. Pork Chops. All I did was tell them I was a HS listener and they gave me the chops, so even if you're not a listener just tell them you are!:)

All of this food is fully cooked and comes frozen. Just gotta thaw it out and toss the ribs on the grill for 5 minutes or so, microwave the potatoes, bake the bread for 10 minutes, and then eat. Not something I will do very often, but it was pretty good IMO.
Click to expand...

I'll try that, thanks for the tip!
 
FWIW, about the Carson's Ribs - They pack the food in a styrofoam container and use a nice chunk of Dry Ice. The day the were delivered to me (Fed Ex) was a 90 degree day and super humid. The package sat on the front porch for a couple of hours until I got home from work. When I got home, I picked it up and instantly felt the cold! Brought it inside and opened the box to find everything was Frozen Solid!

So have no worries about them getting delivered in the Summer heat.:rock: :D
 
Hey Steve, I'm into smoking meats and real Texas Bar-B-Que as well. I did 40 lbs of brisket today (18 hours of smoking so I started yesterday morning) and sold it all for about 200 bucks. That's only about 5 bucks a pound. I could have easily gotten more but I was being nice. I usually make pork ribs. However, no matter what ribs I prepare I always remove the thin film membrane from the bone side before seasoning and smoking. If you remove it (usually with a napkin between your hand and the membrane to reduce slipping) the meat will be even softer. I smoke the ribs for 5 hours after using a specially formulated Bar-B-Que rub (see link below) and whorchestershire sauce. I also add the sauce (if needed) during serving. Usually a strawberry habanero or cranberry habanero sauce would be my choice.

The links below are the doorways to my secrets. I hope you guys like them.

The rub I religeously use for brisket, ribs and for making my own pineapple juice and Jamaican Rum based sauce:
http://www.texasbbqrub.com/shopping.html

For meat basting you can also try:

http://www.texaspepperjelly.com
 
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Ok I will share my recipe. I show up with two cases of BEER and watch all of you guys grill, smoke bake sauce dry and everything else you can do to a rib while I drink the BEER and supervise!!!!!!!!!!!!!!!!!

When its ready, I eat the ribs and drink MORE BEER:beer: :beer:
 
Venom Power said:
Hey Steve, I'm into smoking meats and real Texas Bar-B-Que as well. I did 40 lbs of brisket today (18 hours of smoking so I started yesterday morning) and sold it all for about 200 bucks. That's only about 5 bucks a pound. I could have easily gotten more but I was being nice. I usually make pork ribs. However, no matter what ribs I prepare I always remove the thin film membrane from the bone side before seasoning and smoking. If you remove it (usually with a napkin between your hand and the membrane to reduce slipping) the meat will be even softer. I smoke the ribs for 5 hours after using a specially formulated Bar-B-Que rub (see link below) and whorchestershire sauce. I also add the sauce (if needed) during serving. Usually a strawberry habanero or cranberry habanero sauce would be my choice.

The links below are the doorways to my secrets. I hope you guys like them.

The rub I religeously use for brisket, ribs and for making my own pineapple juice and Jamaican Rum based sauce:
http://www.texasbbqrub.com/shopping.html

For meat basting you can also try:

http://www.texaspepperjelly.com
Click to expand...
I make my own Captain Morgans sauce for mine, 2 versions one mild and one smoking hot.
 
Damn, you guys are making me hungary. However I like Ken's way the best.:D

Bill.
 
Texas Yellow Fever said:
Since you guys are family, I'll share my secret recipe with you. This is too simple, but great eating.

Take baby back ribs generously sprinkle with course ground black pepper. Cook them on the grill until they are completely done (browned and the meat is pulling back from the bones) then wrap them in foil and bake in the oven at 250-300 degrees for 2 hours. This makes them fall off them bone. If you want sauce on them, warm some and put it on when serving, but I think they are way better with out any sauce.

I've been doing them this way for years and everyone that has had them says they are the best they have ever eaten...I have to agree...and I've had ribs just about every way they can be fixed.
Click to expand...

I do it the other way around...yesterday i put my baby back ribs in the oven at 200degs, for about 6 hours...oh they are simmering in the beer of your choice. I rubbed them down with my special butt rub seasonings too.
then i fired up the bbq, swabbed them with my fave bbq sauce (Stubbs Hot Sauce) and let them finish off after they got grill marks on them....
We all love em'! Better than finger lickin' good. Hmm almost taste like chikn.:rock:

Dallas
 
Okay Steve that does it. I'm going to have to try Georgia Ken's method. It takes five hours for me to get to your neck of the woods from here. All you have to do is start them then call me. I'll be there just in time for the basting, and with plenty of beer:beerglass: ... We've got to make it a plan one day. Oh yeah and Stubbs will do just fine. What'dya say?:eating:

And Dallas, I'm going to assume you are in Texas around the Dallas area as well. You will HAVE to be included on this.
 
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OCBob said:
I make my own Captain Morgans sauce for mine, 2 versions one mild and one smoking hot.
Click to expand...

I'm a sucker for sauces OCBob. I am sure your Captain Morgan concoction is a real winner. The smoking hot one would definately be my first choice.
 
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