If you want something semi sticky and not heavy on the sauce (yet not dry like a dry rub)... You could experiment with my go to steak recipe:
"Spirit Steak"
1. Rinse meat with water (Usually a steak, no idea if it works on another meat)
2. Pour a spirit (I personally go with either whisky or spiced rum; Alberta premium, Crown or Capn' spiced rum private reserve work great) over the steak, enough to get all the meat "wet"
3. Sprinkle salt (kosher or coarse is best, garlic salt is a close second) on the steak enough to lightly cover exposed meat/to taste
3B (optional). Add a spice/kick. I on occasion will use pepper, but prefer using paprika or similar.
4. "Seal" the salt on the steak using a syrup (I use stuff ranging from aunt Jemima, Rogets cane syrup to maple syrup)
5. Cook meat. No need to wait
No to alcohol? No worry. Swap spirit with lemon juice.
Expected flavor will be a smoky, salty/sweet flavor with minor enhancing flavors from the spirit and your "kick" spice. Goes surprisingly well with spirit based drinks like a Rum/rye and coke or neat or your basic beer or wine.
Go to amazingribs.com. This site is filled with awesome recipes and teaches you not only the how but the why a la Alton Brown. I learned about it from someone on here and have tried many of the dusts, sauces, and methods. The pie crust and pizza dough recipes are bullet proof.
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Go to amazingribs.com. This site is filled with awesome recipes and teaches you not only the how but the why a la Alton Brown. I learned about it from someone on here and have tried many of the dusts, sauces, and methods. The pie crust and pizza dough recipes are bullet proof.
I second this. The site is great and I've made numerous things based on it and they've all been great.
__________________
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I smoke ribs multiple times a month during the spring/summer and my #1 tip would be to make sure to remove the membrane on the back of the ribs before cooking them with any method.
As Barnes suggested, hit up amazingribs.com for a bit and get some tips. That site is great.
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I've made ribs probably 100 times over the last 10 to 15 years. I've used the oven, a bradley smoker, a kettle smoker/grill, a gas grill (set to indirect until the end), and a big green egg. Any of these can turn out great ribs.
The absolute "perfect" ribs have eluded me but most of the time time the results are fantastic and superior to any restaurant in Calgary.
Don't boil them. Make sure to try to remove the membrane on the back. From there, you want to cook them slow. You want them tender but not mushy.
Whatever the vessel, remember to add a bowl filled with water or apple juice, or wine. Have a spritzer bottle filled with the same to use about every hour or so. You don't want dry ribs!
I recently went way out of my comfort zone and the results were awesome. I usually try for competition style ribs, and you can google that, but it involves the application of smoke and often a charcoal based cooking method.
One person didn't like a "smoky" taste, so I did this for the rub:
-Sodastream dr. pete syrup, mixed with lots of brown sugar, a little garlic, a little onion powder, a little mustard powder. Ribs were not smoked but cooked low and slow for about 5 hours, then finished on the grill for a about 5 minutes to caramelize the sauces, then left to sit about 15 minutes before serving.
Apply salt, pepper, garlic, oregano, thyme, savory, rosemary (If you are being lazy Italian seasoning works well), sprinkle with lemon juice. Throw on the BBQ on low heat, and sprinkle with lemon juice here and there, add more spices if the tongs knock them off.
My butcher calls the membrane on the back of the ribs "demon skin".
Not only can the membrane toughen up with some cooking methods but it isn't permeable, so the rub/marinade won't penetrate it to flavor the meat. If you smoke the ribs (my far prefered method) the smoke won't penetrate either.
Most butchers will remove the membrane for you if you ask them to when you purchase the meat.
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Salt and pepper them and then put in a slow cooker all day with a little water. Onion and garlic is optional. When you are ready to eat cover them in whatever BBQ sauce you want and crisp them up on the BBQ.
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Lot's of good ideas in here. What I've been doing in the past is pretty simple.
-Remove the Membrane
-Season to taste both sides (I use salt and pepper or seasoning salt and pepper) not too much
-Place ribs in broiler pan (any pan about 1-2" deep)
-Cover with tin foil
-Bake in 225 Degree oven for 4 hours
-Remove ribs and baste in sauce
-Cook on heated barbecue 8 minutes (2 minutes, flip, 2 minutes flip etc.)
-Let stand covered in Tin foil and towels over top for 5-10 minutes while enjoying a glass of red wine
-Enjoy
EDIT. Baste extra sauce while doing the barbecue step.
Last edited by prarieboy; 11-13-2014 at 11:35 PM.
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Rib Recipes
