Post by 58limited on Sept 26, 2013 19:51:36 GMT -5
I posted this on the other forum but realized that I forgot to post it here as I usually do. Most of the cooking is done in the oven and a Chambers oven is excellent for this:
Texas Style Ribs (Texas style = dry, no sauce)
These are the best ribs I've ever had. These start in the oven and then are moved to the grill.
Rub
1/3 cup black pepper
1/4 cup paprika
2 T sugar
1 T salt
1 T chili powder
1 1/2 t garlic powder
1 1/2 t onion powder
1 t mustard powder
Makes enough to rub 6 slabs of St. Louis cut ribs.
Peel the membrane off of the underside of the ribs, rub liberally with rib rub, put in fridge overnight. Preheat oven to 275. Wrap ribs in foil and cook in oven for 2 1/2 hours. While ribs are cooking, prepare grill and maintain temperature at about 250 degrees. Just before putting ribs on, put a fresh hickory chunk on the coals. Keep the coals to one side and smoke the ribs for 30-45 minutes, basting periodically with the juices made while cooking them in the oven. Serve and enjoy, they will be falling off the bone and will be as smokey as if they were done entirely on the grill.
If you want to use sauce during the final 30 minutes, baste the ribs with Stubb's Original BBQ Sauce. If you haven't tried Stubb's - well, you just haven't lived.
I also cooked a pork shoulder for pulled pork sandwiches - 7 1/2 lb. pork shoulder, same rub and cooking method as the ribs. Seven hours in the oven at 275 degrees, 1 1/2 hours on the grill at 250 degrees, basted every 20 minutes with its own juices.
Only difference: I injected the pork shoulder with a brine solution: equal parts water and apple cider vinegar, equal parts salt and sugar. No measurements, just a little taste. I let it sit in the fridge over night, drained and rubbed with the rib rub (I added 1 tsp cumin to the rub this time but after all of this cooking and smoking it really didn't affect the flavor), back into the fridge for another night.
I got the brining tip from watching the BBQ nationals a few years back. This pork shoulder is melt-in-your-mouth tender (I barely got it onto the grill in one piece, and had to remove it in three pieces). It is the best one I've ever made. As we say here in Texas its "So good it'll make you want to slap your momma."
Texas Style Ribs (Texas style = dry, no sauce)
These are the best ribs I've ever had. These start in the oven and then are moved to the grill.
Rub
1/3 cup black pepper
1/4 cup paprika
2 T sugar
1 T salt
1 T chili powder
1 1/2 t garlic powder
1 1/2 t onion powder
1 t mustard powder
Makes enough to rub 6 slabs of St. Louis cut ribs.
Peel the membrane off of the underside of the ribs, rub liberally with rib rub, put in fridge overnight. Preheat oven to 275. Wrap ribs in foil and cook in oven for 2 1/2 hours. While ribs are cooking, prepare grill and maintain temperature at about 250 degrees. Just before putting ribs on, put a fresh hickory chunk on the coals. Keep the coals to one side and smoke the ribs for 30-45 minutes, basting periodically with the juices made while cooking them in the oven. Serve and enjoy, they will be falling off the bone and will be as smokey as if they were done entirely on the grill.
If you want to use sauce during the final 30 minutes, baste the ribs with Stubb's Original BBQ Sauce. If you haven't tried Stubb's - well, you just haven't lived.
I also cooked a pork shoulder for pulled pork sandwiches - 7 1/2 lb. pork shoulder, same rub and cooking method as the ribs. Seven hours in the oven at 275 degrees, 1 1/2 hours on the grill at 250 degrees, basted every 20 minutes with its own juices.
Only difference: I injected the pork shoulder with a brine solution: equal parts water and apple cider vinegar, equal parts salt and sugar. No measurements, just a little taste. I let it sit in the fridge over night, drained and rubbed with the rib rub (I added 1 tsp cumin to the rub this time but after all of this cooking and smoking it really didn't affect the flavor), back into the fridge for another night.
I got the brining tip from watching the BBQ nationals a few years back. This pork shoulder is melt-in-your-mouth tender (I barely got it onto the grill in one piece, and had to remove it in three pieces). It is the best one I've ever made. As we say here in Texas its "So good it'll make you want to slap your momma."