How to Make Homemade Ribs - Recipe


  • Walton's Employee

    Juicy Ribs

    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.

    Meat Block

    2 racks of spare ribs, around 3.5 lb each

    Additives

    Pa’s Black Bull Marinade
    Cold Phosphate if there is not any in your marinade already
    K.C. Bold and Spicy

    Process

    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.

    Note

    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

    Cooling

    Serve hot

    Wrap 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.

    Additional Tips

    • 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.

    Other Notes

    The ribs that we marinated with 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.

    Watch WaltonsTV: How to Make Homemade Ribs

    Shop waltonsinc.com for Rubs and Shakers

    Shop waltonsinc.com for Broil King Grills

    Shop waltonsinc.com for Sauces & Marinades

    Shop waltonsinc.com for Smokers

    You may also enjoy these videos from WaltonsTV

    How to Make Homemade Cured and Smoked Turkey

    How to Make Homemade Smoked & Cured Ham

    How To Make Snack Sticks



Log in to reply
 


Recent Posts

  • Last night I went through the cleaning procedure and I couldn’t be happier with the ease of the process. Remove grates, scrape the heat shield with a metal spatula and vacuum the ashes and debris underneath. It only took a few minutes and there was an astonishingly small amount of ash. After two weeks of almost daily grilling and going through 20 lbs or more of pellets the total accumulation was around one cup of ash. The pellets burn so efficiently that there is little to no residual.

    read more
  • @Jonathon I have used them many times and I’ve always noticed a distinct cedar character although that depends on the temps you are cooking at. To get the most of it I will soak in water for a bit and cook over pretty high temps…the wood should scorch and smolder a little bit. I’ve had a few catch on fire. lol.

    When it came to cooking on the Pit Boss I wanted as low and slow as I could get away with. Due to the the size of the fish I figured the cedar would shield against any hot spots I might have and slow down the cooking process as much as possible. I doubt there was much if any of the cedar that was picked up by the salmon although I didn’t eat much of the side that was resting on the plank. The pellets I was using were apple.

    read more
  • @Joe-Hell Do you often cook on planks? I have tried it a time or two and never noticed a difference. Is it only supposed to be used for heat shielding?

    read more

Recent Topics


Who's Online [Full List]

9 users active right now (0 members and 9 guests).
craigrice, Joe Hell, Codylangston1, gjl410

Board Statistics

Our members have made a total of 6.1k posts in 1.3k topics.
We currently have 5.0k members registered.
Please welcome our newest member, NickM.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

13
Online

5.0k
Users

1.3k
Topics

6.1k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.