GatewayRedbirds.com

I know we've talked about how to cook ribs on here before, and for years, I insisted that the best way to a slow smoking. But, I've come around and can admit that I've found a better way. Instead of struggling to keep the temperature low and getting the correct amount of smoke, I experimented with cooking the ribs in 1.5-2 hours at a higher temperature (275 to 300) but still indirect heat with smoke. Then, added honey and put them in a roaster filled with apple juice and steamed them at 300+ degrees for an hour. Then, add bbq sauce and char them for a minute or two. Two ribs literally fell off and down into the fire during this stage. Attached are the pictures, and they're spoilered for size. I'll probably use this method from now on. Btw, after the initial smoking, the ribs are cooked. I ate a couple and they were damn good. Fun way to spend an afternoon as well.

Spoilered for size.

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Also, I set a pr with killing 7 flies with one swat. I guess some honey or something got on my rag, and a bunch of flies had congregated.

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Those look damn good.

I may have to give it a try tomorrow. I've always stuck to the slow and steady wins the race philosophy.

you had me until you said the meat was falling off the rib. overcooked imo.

lukethedrifter wrote:you had me until you said the meat was falling off the rib. overcooked imo.

I think it's one of those to each their own situations. I tried this same method with undercooking the ribs, or simply not cooking them all the way, during the smoking part at the beginning with the thought the steaming portion would finish cooking the ribs. They turned out tough.

Apparently it is imperative to get the ribs fully cooked during the beginning part. The steaming makes them soft/tender just as much as it cooks them though. You can skip that step, completely, but I think I prefer the meat to get more tender and the honey to get cooked in.

I charred them last night more than I'd recommend. Probably only need to do it a minute on each side or so, but Ms. AW loves them crispy. That may have had a little to do with the ribs falling out as well.

Anyway, I love ribs and these were amongst the best I've ever made.

Some people like fall off the bone ribs but those are in fact overcooked (I actually don't mind fall off the bone, but that's typically only achieved when they are boiled/steamed) When smoking/bbq'ing meats I'm in the don't steam/boil ribs boat. After rubbing them and letting them rest for a couple hours, smoke them for 2 hours on low indirect heat (225 degrees)...foil them (adding in brown sugar/honey/butter mixture) for another hour to hour and a half (and you can kick the heat to about 250)...then unfoil them & let them cook again for another 1/2 hour (putting sauce on them if you like & letting that carmelize).

I need to try those. Didn't zeus post some of his dad's bbq secrets a while back?