Best Ribs?

[Smyth's Skate]

I pulled out a couple of packs of ribs last night. Marinaded them over night and put them in the smoker this morning. Half and hour more!

Originally Posted by Delgar

Give this a try. I used to boil mine too. Never again:

http://www.susanminor.org/forums/showthread.php?t=449

[Dion]

Originally Posted by Eastern Girl

Really? I love Swiss Chalet but have never had their ribs. I may have to order some tonight.

Thier chicken is horrible. I'd rather eat KFC

[photon]

Swiss Chalet ribs aren't the best thing in the world, but are better than their chicken and are a good alternative for delivery if you are really tired of the usual suspects.

I tried that Cactus Club place in the NE with their Jack Daniel BBQ ribs, they were pretty good though a bit dry in places. Not the best I've ever had by a long shot, but were nice. The mashed potatoes were bland though.

[Rerun]

Last Thursday evening, my wife and I decided to try out Palomino's for their recommended ribs.

Needless to say, we were a bit disappointed.

Now, I ordered the beef ribs and I do have to say they were fall off the bone tender delicious. But, I also ordered the recommended bacon wrapped corn cob. What I got was two 2" long corn cobs that were over cooked, greasy, and tough. Very tiny corn kernals. Now I know its not corn season, but my thought on this is if you cannot get good quality food to cook, scratch it from the menu in the off season.

My wife ordered the full side of pork ribs. They were tough and chewy. Definitely not fall off the bone tender. She was very disappointed... she only ended up eating half her meal because she just didn't have the energy to try and knaw through the second half.
She was also disappointed that she didn't have a choice in the flavour of the BBQ sauce (ala Tony Romas)

After eating, what she did of her pork ribs, her statement on them was: "Tony Romas is better" .... and frankly, I think that Tony Romas sets the bar fairly low.

Oh well, on to the next place... Has anybody tried Bookers BBQ & Crab Shack?

[millhouse11]

Apple Jack Ribs at the Blue Dog Cafe in Cochrane

[PsYcNeT]

For real, slow cook for about 3 hours a rack in a slowcooker filled with root beer (I'm partial to Mug for this) and a some BBQ sauce.

Then, smoke over applewood after smothering with your choice of BBQ sauce (I like Cattleboys mixed w/ a little Hy's steak sauce, and some teriyaki w/ chopped onion and crushed garlic).

Simply amazing.

[Gundo]

Alright get yourself some baby back ribs Costco is hard to beat in quality and price you get 2 good sized rack for bout $7-$10 each. First off make a rub, I like to use smoked Paprika, Garlic Powder, Sugar(brown or white), Salt (sea salt or kosher salt), Pepper and a bit of ground chipotle(buy a can of chipotle peppers put open them lay them out on a cookie sheet and bake at 350 for about 5-10mins until dry and them toss them in a food processor).

Take your ribs put them meat side down now there should be a skin like membrane on the bone side peel that off its a thin but rubbery layer that will make your ribs a little tougher, rub your ribs all over with the rub and toss them in the fridge over night.

I use Dianes Chicken & Rib sauce and it kicks ass but I jazz it up a little bit, I take 1/2 - 3/4 of the bottle and put it in a bowl, I add about a 1/4 Ketchup, a couple spools of brown sugar, some worcestershire sauce about 1 tbsp, 1-2 tbsp of dijon mustard, I finely chop about half a medium white onion and add that and then a good dash of liquid smoke. The measurements might not be right on just taste as you go I like mine sweet and sticky.

Now the ribs, take them out of the fridge and let them come to room temp. put them on the counter for 30mins or so is just fine, heat your oven to 300F. I have a roasting pan with a rack I use and I line the pan with foil just makes clean up way easier. Cook your rubs at 300F for about 2.5-3hrs.

After they have cooked take them out and put your oven on broil, now slather them with sauce and toss them back in KEEP AN EYE ON THEM! As soon as the sauce starts to caramelize and brown turn them and sauce the other side, I like to put two good layers of sauce on mine.

Serve and enjoy, they will pull off the bone and be delicious. It might take a little time but its worth it, sooo much better than boiled ribs and they will be just as tender.

[mikey_the_redneck]

I don't understand the criticism of Tony Roma's ribs. You go there on a Tuesday for all-you-can-eat and wear your fat pants.
The pork riblings are dynamite........

[Rerun]

Originally Posted by mikey_the_redneck

I don't understand the criticism of Tony Roma's ribs. You go there on a Tuesday for all-you-can-eat and wear your fat pants.
The pork riblings are dynamite........

Actually... the ribs are fine. Just don't order a steak. I've yet to get one there that I was happy with.

[Rerun]

Originally Posted by millhouse11

Apple Jack Ribs at the Blue Dog Cafe in Cochrane

I've eaten there... good food.
Definitely a place where reservations are recommended. Its a small place and fills up quickly (you are basically eating in a converted house and the living room is the dining room plus the band takes up room in the corner).

[bubbsy]

Originally Posted by GreenTeaFrapp

You're better off going to Scores or Baton Rouge but the western folk don't have access to those places.

ewwww, live in TO, and can't stand the baton rouge ribs anymore. They're sweeter than the desserts at most places!

i'm quite happy with tony roma's when i'm back in CGY.

[redforever]

Slow Baked Ribs




4-5 lb. rack of extra meaty pork ribs, preferably St. Louis style


Dry Rub:
1 cup brown sugar
1/3 cup paprika
2 Tbsp chili powder
1/3 cup granulated garlic
1 Tbsp cayenne powder
1/3 cup Kosher salt
1 Tbsp black pepper, ground
1 Tbsp cumin
1 Tbsp ground coriander
1 Tbsp dry mustard
1 Tbsp Creole seasoning (optional)

Mix together. Left over rub can be stored in an airtight container at room temperature.

Mutha Sauce:
1/4 cup vegetable oil
1 onion, finely diced
4 large cloves garlic, finely minced
28 oz. tomato sauce
2 cups ketchup
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup blackstrap molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown seedy mustard
3/4 cup brown sugar
2 Tbsp chili powder
1 Tbsp cumin
2 tsp each of salt and ground pepper
1 tsp allspice, ground

Add the oil to a saucepan and warm on medium heat. Add the onions and sauté until softened. Add the garlic and sauté another minute or so. Add the remaining ingredients and bring to boil. Reduce to a simmer and cook for ten minutes. Cool the sauce and puree in a blender. This makes a large amount of sauce - around 10 cups.

I usually make half a recipe and divide into three equal amounts. I keep one amount covered in the refrigerator and freeze the other two amounts.

Preparation of the Ribs:
You must first remove the skin membrane from the back of the ribs. If you do not remove it, the spices cannot penetrate the meat from this side. The membrane is also tough, not very pleasant to eat.

With a bread knife, not a sharp paring knife, loosen the membrane from one end of the rack of ribs, usually the skinnier end is easiest. Use a paper towel to grip the membrane as it is very slippery to pull off with your bare hands. Pull off the membrane, it usually will come off in one piece. If not, try to remove as much of the remaining membrane as you possibly can.





You will require around 3/4 cup of the rub spices. Place the ribs on plastic wrap and rub all over with the spices. Cover the ribs in the plastic wrap and refrigerate at least 4 hours.

Preheat the oven to 225F. Place the ribs on a rack on a cookie sheet or in a roasting pan. If you lightly grease the pan, it makes cleanup easier. Pour 1/2 half cup water into the bottom of the roasting pan. Cover tightly with foil and bake the ribs for 8 hours. Remove from the oven.

You will need around 2/3 cup of the Mutha sauce. You can use it on its own or mix it half and half with your favorite bought barbecue sauce.

Heat the grill on high for ten minutes and then reduce heat to medium. The ribs are now falling-off-the-bone tender so you need to be careful when transferring them to the grill. Place the ribs on the grill, close the lid of the grill, and cook for 5 minutes. Flip the ribs carefully, close and cook for another 5 minutes. Flip again and brush the top of the ribs with Mutha sauce, close and grill for 5 minutes. Flip the ribs one last time, brush the top with more sauce, close and grill for 5 minutes. Ribs should be nicely browned but not blackened. To serve, cut the rack into individual ribs or small sections of ribs.

You could also finish the ribs in the oven. Heat the oven to 400F and place the ribs on a rack on a baking sheet. Continue as above. If you finish the ribs in the oven, they won’t be as browned as on the barbecue. Also, the heat in the oven will not be as direct as on the barbecue so you might have to bake them a few more minutes at each step.

When you make these ribs, you need to plan ahead. Give yourself at least a day for this recipe. After getting rubbed, the ribs sit in the refrigerator for quite some time. Then the ribs go into a slow oven for 8 more hours and finally they are barbecued and served.

Note: If you wish to streamline the process a bit, prepare the ribs and apply the spice rub the night before. Cover the ribs in saran and allow them to marinate in the refrigerator overnight. Then start slow baking them in the morning. If you do not have quite this amount of time, you could bake the ribs at 300F for half the recommended time.

You could also slow bake and smoke the ribs in the barbecue. You would have to do it with indirect heat, so ribs on one side, flame on other. They will not take as long in the barbecue, 1/3 to 1/2 the time before you start basting.

[Shazam]

Oh dear God the ribs at Swiss Chalet are mediocre.

The best ribs are the ones I make at home, unfortunately this means that pretty well every place that I go to for ribs disappoint me. It also means that people beg me to make ribs for them. I usually kill those people.

[Superflyer]

Originally Posted by mikey_the_redneck

I don't understand the criticism of Tony Roma's ribs. You go there on a Tuesday for all-you-can-eat and wear your fat pants.
The pork riblings are dynamite........

How much is the all you can eat ribs?

[SteveToms]

I have a really good recipe for ribs, I will have to find it for you guys.

Tony Roma's is my place I go to for ribs if I want ribs, and spend money.

[Mike Oxlong]

I have been experimenting making ribs for the last few months. Generally I have been using a great dry rub and then slow cooking them in my BBQ using foil for a portion of the cooking time.

However I have never smoked them and I keep hearing that is the key.

Can someone explain to me how to make a smoker is a natural gas BBQ? Where do you get the wood chips and what is the proper way to set it up?

Looking forward to trying this method.......

[redforever]

Originally Posted by Mike Oxlong

I have been experimenting making ribs for the last few months. Generally I have been using a great dry rub and then slow cooking them in my BBQ using foil for a portion of the cooking time.

However I have never smoked them and I keep hearing that is the key.

Can someone explain to me how to make a smoker is a natural gas BBQ? Where do you get the wood chips and what is the proper way to set it up?

Looking forward to trying this method.......

You can buy this smoker device in Calgary.

http://images.google.com/imgres?imgu...7GGLJ%26um%3D1

The best demonstration I have ever seen how to make ribs in a briquette barbecue is on America's Test Kitchen website. One of the menus on that website is TV on Demand where they feature various recipes and show how to make them. They had a segment on Kansas City Ribs and they made baked beans in the barbecue as well.

I have a membership, so I cant post the link because you would have to log on to see the video. But it is around 15 minutes long and explains every little detail. Membership is $15 a year if you are interested in looking at the video.

[Fuzzy McGillicuddy]

I always thought Steven Raichlen had the right idea when it came to ribs.

http://www.bbqu.net/season3/307_4.html#dry_ribs

[CaramonLS]

I strongly discourage BP Ribs... I made the mistake of trying them out to see how they were.

Earl's Ribs on the other hand would be perfect if they were rubbed in their Cajun spice first...

[BlackArcher101]

Why bump a 1+ year old thread to say that?


Anywho, Baton Rouge is opening 3rd week of July. I will be there consuming some ribs for sure.