How to Make Homemade Ribs - Recipe
How to Make Homemade Ribs
Learn how to make Homemade Ribs with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What are Ribs?
Ribs generally refer to Pork or Beef ribs that are BBQ’d by smoking or slow cooking. Saint Louis Style and Baby Back Ribs are the most common “cuts” used, Saint Louis is a spare ribs are generally meatier while Baby Back Ribs tend to be smaller but a more tender. They can be dry rubbed, marinated or can be covered in BBQ sauce.
2 racks of spare ribs, around 3.5 lb each
We are going to be making two racks of Saint Louis style spare ribs. Since we can’t do anything without experimenting a little bit we are going to try something here to see if we can’t solve an issue a lot of people have with ribs which is that they dry out. So we are going to marinate one overnight in regular Pa’s Black Bull Marinade which contain s sodium phosphate and see if we can’t get the ribs to retain more moisture. With a thin cut of meat like this it may or may not make a difference but this was my best excuse to use to get to cook some ribs! The other one I am going to use a dry rub on. We will then weigh them before and after they go in the smoker if the one that had sodium phosphate really does retain more moisture it should lose less weight through the smoking process.
While Ribs are technically done at 145° you should cook them to 190-200 to really let the fat and collagen render, this will create the fall off the bone tenderness that you are looking for.
You will want to preheat your grill or smoker to 225 degrees and we want to slow cook these as much as possible. Since we have marinated this we aren’t going to rub any additional seasoning on the outside, they shouldn’t need it. If you absolutely need some sort of sauce on them have your favorite BBQ sauce ready to dip them in after they have cooked but again they shouldn’t need it, the smoke and the pork are the real flavors here.
Now you want to put them on the smoker with the fat side up, so the fat can render down through the meat, for about 2 1/2 hours. When they are almost done with the initial stage roll out some tin foil and put some butter and brown sugar on the foil and then lay the ribs down so the meat side is touching the brown sugar and butter. Then put it back on the grill for another two hours with the meat side up so the butter melts over the entire thing. You will want to leave them on there for another 2 hours. Once that time is up take them out and put them back on the grill with no foil to allow them to crisp up.
We used a marinade that contained cold phosphate to try to get the ribs to retain as much juice as possible. If your marinade does not include cold phosphate I definitely recommend adding some, it made a large difference in how juicy the ribs were.
Thermal Processing & Smoking
Stage 1 - 225° for 2.5 hours
Stage 2 - Wrap in foil and cook for another 2 hours at 225°
Stage 3 - Finish up on a grill if ribs seem to need it to firm up
Ribs might seem intimidating for some but they really are pretty simple to make. They do take a while since we have to get them up to 190-200° F so just make sure you have about 5-6 hours set aside. Both of the ribs were delicious, the one I marinaded was much juicier than the dry rub but both were definitely worth doing.
- If your ribs have the flap meat still attached to the underside you can remove it or leave it on.
- Make sure you remove the membrane from the bone side if it is still attached. You can pry them loose from the bone with something like a butter knife and then you should be able to rip the entire thing off fairly easily. These have already had the membrane removed and were squared up nicely.
The ribs that we marinated with the Pa’s Black bull weighed 3.6 lb before and 2.8 lb after, the ones that we did the dry rub on weighed 3.4 lb before and 2.4 lb after. This indicates that the phosphate did have an effect and we lost less product during the smoking process.
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I have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
Thanks for the education on how to use my salt block, great video.
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
Meat Hacks: Cooking on a Himalayan Salt Slab
Learn about cooking steak on a Himalayan Salt Slab with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
Cooking on a Himalayan Salt Slab
Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt slab is 8" x 8" and is 1.5 inches thick.
It appears to offer a few advantages over traditional methods like cooking on grill grates or cast iron. Since it is a solid slab of natural Himalayan salt it will season your meat as you cook it, so you don’t need to add any rubs or seasonings to your steak, if you don’t want to. This can help cut down on your sodium intake as even though you are cooking on a salt slab and will get some salt into your food the transfer will be less than a fully seasoned steak. Himalayan Salt also has a stronger flavor than regular salt so you don’t need as much to get the same flavor. Aside from the flavor Himalayan salt also contains micro nutrients that are not present in regular table salt.
These Salt Slabs are very good at heat retention, once you get them up to heat they will maintain a nice even heat and are suitable for cooking at extreme temperatures. These Himalayan Salt Slabs have a melting point of over 1,400 degrees so they can be used for almost any application. The surface is not very porous and the salt helps dry out and kill bacteria so it is a very hygenic cooking surface.
To get this ready to cook on we need to heat it in stages. Camerons recommends to preheat this slowly, so we will do 15 minutes on low, 15 on medium and 15 on high. This will work well because I like to give my steaks 45 minutes to come to room temperature before cooking them.
We are cooking a ribeye today, so we want to get this salt block up to around 500°, we are going to check that with the Laser Infrared Thermometer but if you want to know when you Slab is properly pre heated you can sprinkle some water on it and it should immediately sizzle. I am going to cook the steak for 3-4 minutes a side, as I want to get this steak to around 130°. When using a Himalayan Salt Slab it is recommended that you use a metal spatula or tongs, no plastic.
You could also cook vegetables or seafood directly on this but steak was the first thing I wanted to try.
So we have a Medium Rare Ribeye with a beautiful crust on it, that is partly because the salt from the block helped draw out the moisture from the outside of the meat and it crisped up beautifully.
To clean this you will need to let it cool first, so turn off your grill and leave it in there for about an hour or until it is cool to the touch. Then wipe it down with a moist towel or sponge until all the food particles are gone. Do not use soap on this or place it directly under running water or soak it.
All in all the Camerons Himalayan Salt Grilling Slab is a great tool to use in your kitchen or grill for when you want to try something different or impress your dinner guests. It cooked a very tasty steak and was a lot easier to use than I initially thought it would be. As a bonus it can be used as a serving dish and it looks great when left out on a counter or on a shelf.Subscribe to WaltonsTV
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Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Himalayan Salt Slab Shop waltonsinc.com for Himalayan Salt Slab Holder and Brush Subscribe to WaltonsTV on YouTube Broil King Signet 320 Broil King Baron 420
I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!
Hi I’m looking for a meat department manager with experience at a chain retail supermarket near NYC area. I work for my family’s butcher shop with multiple locations. I’m looking to change up our operations and potentially even pay consulting fees too.