Hi! This is not Lisa, its "THE HUBBY", and "THE HUBBY" loves to barbecue. Ribs are one of my favorite foods to cook, and eat. I'm in way over my head here, but I'm going to try to tell you why I love to BBQ while walking you through my process of making ribs. Let's do it!
I start with making a dry rub. This is not rocket science and a recipe is not needed. Use ingredients that you like and try this formula. One part sugar, one part spices, and at most, two thirds part of salt. I mix turbinado and brown sugar. I combine garlic powder, onion powder, paprika, chile powder, crushed black pepper, and a little cumin for my spices. I then dump in a mixture of kosher and celery salts. Like I said, use stuff that you like and dabble until it tastes right to you. I made three cups for 6 racks of ribs.
I then take my ribs outside and prep them. I prefer the meatier spare ribs over baby backs but both are delicious. Trim them so they are somewhat uniform. I cut off the top just above the rib bones and I cut off the back flap. Save these parts, rub them, and cook them as tasters. Use a butter knife and a paper towel to remove the film on the back of the rack of ribs. Use the knife to peel the film from the ends and the paper towel makes it easier to grip the film so you can peel it off. Just get as much as you can. The reason I take the ribs outside is to avoid the inevitable "Don't you think you should clean up when you're done" lecture. The garden hose works well on the patio. The kitchen countertops, not so well.
To cook ribs, I use a Weber Smokey Mountain Smoker, also called the bullet, which " THE WIFE" bought me for Father's Day a few years back. I add hickory, cherry, and oak wood. You don't need too much, just enough to give it a nice smokey flavor. Take my word for it, too much wood equals a rack of bacon. If you do not have a smoker, it's not a problem. I light one burner on my gas grill after I have spread a sheet of tin foil over most of that burner. Leave a spot uncovered so you can put your smoker box on it. No smoker box? Just wrap the wood up in tin foil, punch holes in it, and lay it on the burner. My grill has a thermometer and I try to keep the temperature between 225 and 245. Usually one burner between low and medium heat gives you a good temperature. Put the ribs on the grill away from the heat, not directly over it.
The next step is very important. You have to yell over your fence to a neighbor, one that is preferably named Frank ( I call him Francis because he doesn't like that). When he comes over, sit on your patio and have a drink made with bourbon. After two hours, or when Frank gets up to make some more drinks, spray the ribs with apple juice. After four to five hours (the ribs should bend easily and the ends of the bones should be sticking out) send Frank home. I would offer Frank some but he keeps a Kosher diet anyway and the ribs should be done. Let them sit a couple of minutes and then cut them as you like. Take a bottle of BBQ sauce, add some beer and different spices, then simmer until the desired thickness. Brush over the ribs and enjoy.
Mila says
Well Hubby...I think you did a great job! And those ribs look sooo yummy!
Chef Fresco says
Hahah love the guest post! Looks delicious!
Sharon says
Hi Hubby! You've done a great job! I need to get my hubby one of those smokers.
Flourchild says
Nice ribs!My husband ahd that same smoker and we could never figure out how to use it!
Donna-FFW says
Hubby did a wonderful job.. both on the posts and the ribs. Dont you love neighbors like Frank?
Jamie says
Hubby,
Thanks for sharing your barbecue tips. I call my husband The Grill Man. We love to barbecue but we only have a gas grill. Those ribs looked really good.
Adam says
Excellent job BBQ man. Thanks for the dry rub tips... and let's not forget the most important part of the cue... drinks and a friend to shoot the stuff with 🙂
kat says
those look like some finger licking ribs
Maria says
Great guest post!
Wonderful says
You're making me hungry!
Clumbsy Cookie says
Hi "Hubby"! And aren't you a skilled "barbecuer"! The ribs are fantastic!
Pam says
You did a fantastic job, Hubby. The ribs look mouth watering good!
Emily says
Interesting stuff! Good job, special guest blogger.
Why do you use some turbinado? Does it give the ribs a pretty appearance? I guess pretty isn't the right word, but hey, I'm a girl.
black eyed susans kitchen says
Well, the ribs look great and clearly you have a good sense of humor. Lucky Lisa...a man who cooks and is funny.
♥Rosie♥ says
Those ribs look fantastic - you did a great job!
Jan says
LOL! Your hubby is a hoot. You couldn't send him round could you? 🙂
The Japanese Redneck says
Good job hubby. Look great.
Stacey Snacks says
Now we have to get Henry to do a "guest post".
I guess he would make cereal w/ milk.
Nice ribs hubby!
Acai Berries says
ou've done a great job! I need to get my hubby one of those smokers.
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JodieFields says
Really a educative and informative post, the post is good in all regards,I am glad to read this post
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Jill's Comfort Zone says
LOL! Looking good! I bet it was as delicious as it looks!!!
Anonymous says
Hi all. How are you?
Julia says
Yummy!
Nancy @ The Sensitive Pantry says
It's definitely BBQ weather today in NJ. I probably live within driving distance and can smell those ribs...what time should I be there?
miss says
Ribs on the grill are divine! Can't wait for warmer weather so my hubby can grill!
marla {Family Fresh Cooking} says
Great grilling by the hubs!! Love it 🙂
Beth @ Hungry Happenings says
Oh, how I love ribs, but would sure like it for someone else to make them for me. Lucky you! My hubby doesn't grill - or cook for that matter unless you count heating up a chicken patty in the microwave.
Lisa, I wanted to let you know that this post was listed in my featured Stumble Upon posts in my weekly e-mail. Congrats and hope you get lots of traffic!