I like ribs... You should too.

Discussion in 'Geek Recipes' started by CHiMPY, Sep 10, 2010.

  1. heath_303

    heath_303 Member

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    how does this recipie compare to bluesmoke/thesmoke in brissie.

    their ribs have been my staple ribs for the last few years but very expensive so looking to cook something similar on my own ?
     
  2. mtoti

    mtoti Member

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    I love bluesmoke too... Just finally managed to source some decent looking ribs (at Coles of all places :Paranoid: ) and have put a dry rub on them. I probably wont cook them until next weekend but will give you feedback then :thumbup:
     
  3. kimnkk

    kimnkk Member

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    Don't tell me it was a disaster :p

    Can't wait for pics!
     
  4. Dogo

    Dogo Member

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    Costco has nice meaty pork ribs compared to those at any of the butchers/supermarkets.

    They also have a pre-cooked and marinated beef rib that you just have to warm up.
     
  5. knp1288

    knp1288 Member

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    Bedrock Meats on Chetwynd St in Loganholme also do good pork ribs, always get mine from there

    I think they are $15/kg
     
  6. mtoti

    mtoti Member

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    Well I cooked some Ribs yesterday, I made the memphis rub from the op but used the 3 threes sauce rather than making my own... Overall I'd give them an 8/10, best home made ribs I've ever had but not quite up to Blue Smoke standard.

    Going to keep trying though see if I can make the perfect rib :) Thanks OP for the inspiration :thumbup:
     
  7. Amfibius

    Amfibius Member

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    Here are some pics from my effort :) Sorry for the delay in posting ... I actually made these a couple of weeks ago. Turned out really nice ... thanks OP for the recipe! :thumbup:

    [​IMG]
    Ribs after dry rub applied.

    [​IMG]
    After 45 mins of smoking in the cold part of the Webber.

    [​IMG]
    After application of BBQ sauce.

    It was sticky, fragrant, tender, and juicy. The meat really fell off the bone. Wonderful!
     
  8. mhef

    mhef Member

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    god damn those ribs loook yummy :O
     
  9. brad81

    brad81 Member

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  10. OP
    OP
    CHiMPY

    CHiMPY Member

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    Glad you enjoyed them.

    Re reading this thread makes me want ribs again, I have been considering trying some beef ribs at some stage.
    Might give it a go in my time off over christmas.
     
  11. mtoti

    mtoti Member

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    I finally made my own BBQ sauce using the Kansas City recipe, it was so much better than the store bought stuff. The ribs were a 9.5/10, easily as good or better than most restaurants.
     
  12. OP
    OP
    CHiMPY

    CHiMPY Member

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    I found the sauce to be the real clincher.

    No photo's, but i recently cooked up some beef ribs.

    Purchased for a grand total of $4.99/kg from the same butcher I have been getting the pork ribs from.

    I braised them in a combination of the home made BBQ sauce, water and beer.

    In the over for about 4 hours at ~150c they were so tender as I picked them up out of the roasting tray the bones were all left behind.

    I have a rack left over so I am going to see how slowly smoking them on the BBQ turns out sometime in the next 12 days.
     
  13. G-PhresH

    G-PhresH Member

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    Hrm after looking around i think i might do this.

    Rub Recipe
    Memphis Style Rib Rub
    4 teaspoons paprika
    2 teaspoons salt
    2 teaspoons onion powder
    2 teaspoons fresh ground black pepper
    1 teaspoons cayenne
    Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

    Sauce
    http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html


    Cooking Method
    http://www.cookingforengineers.com/recipe/246/Barbecue-Pork-Ribs-Baby-Back-or-Spare


    Ill probably get around to it this weekend.
    Ill let you all know how it goes!
     
    Last edited: Jan 17, 2011
  14. Doggerus

    Doggerus New Member

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    awsome guide, im gonna have to try this on the weekend. :)
     
  15. G-PhresH

    G-PhresH Member

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    I decided to make the sauce i linked above on tuesday, just incase it didnt turn out well.

    Holy fuckin shit its AMAZING!

    i followed the recipe to the letter (although i didnt have any hot sauce) and it turned out incredibly well.

    Had it that night with some southern style chicket breast fillets i got from Wollies.

    A taste sensation!
    I cant wait for Saturday to try it on some ribs :D
     
  16. OP
    OP
    CHiMPY

    CHiMPY Member

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    That is the same sauce I have been making, I made a double batch recently because everyone in my family loves it so much.
    My sister and her husband even stole a bottle to take to their place.

    Depending on how you are cooking the ribs, the sauce can turn out even better with the added smoke flavour from the cooking process.
     
  17. Cypher

    Cypher Member

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    I'm cooking up some of the KC Classic sauce at the moment, the whole house smells soo good. Anyone got any tips where I can find bottles to store it in? Can I find some in the shops? edit: nevermind, just remembered I brought a squeeze sauce bottle ages ago for this very purpose!
     
    Last edited: Jan 22, 2011
  18. mtoti

    mtoti Member

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    If you cook in bulk it's worth setting aside some glass bottles (I keep mayo bottles), then if you sterilise them with boiling water before filling them with sauce and seal them while they're still warm they will keep for a very long time..... :thumbup: Then again no matter how much I make it never lasts too long :lol:
     
  19. OP
    OP
    CHiMPY

    CHiMPY Member

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    Since the sauce calls for ketchup, I bought the 500ml heinze bottles and just cleaned those and refilled them when I had finished.
    Works great, I am starting a sauce bottle collection now.
     
  20. G-PhresH

    G-PhresH Member

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    So i gave the recipe above a go, but i didnt use Ribs....
    I got a nice large Pork Loin (which has the rib bones but its a thick piece of meat).
    Did exactly the same thing as the recipe's above but cooked it for 1 hour before putting the smoke in (Hickory Wood Chips in a foil container), then cooked it for another 2.5 hours at ~175*C

    Turned out AMAZINGLY!
    The meat was just cooked inside but really juicy, the crackling had absorbed the rub and BBQ sauce.

    My GF, flatmate and his GF absolutely loved it.

    Definately doing it again that way, but my next venture is to actually do Baby Back Ribs.
     

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