Team Sergeant's Baby Back Ribs

[Roguish Lawyer]

I couldn't find the recipe here (I'm going to make them shortly), so I'm stealing it from the original site of posting for ease of reference. (Post below is by TS, not me.)

I have had the pleasure of sampling these, and they are fantastic.


2-6 Racks of (very meaty) Ribs
Kraft BBQ sauce (one bottle per rack)
Tabasco to taste
Grilling Tongs and Grill
Long BBQ sauce brush.
Six pack of beer on ice.

Start with the best BBR (Baby Back Ribs) you can find. Nice big racks.

Purchase Kraft BBQ sauce, I know its Kraft BBQ sauce but it’s how it’s grilled that makes it great.

Heat oven to 180 degrees, not one degree hotter!!!!!!! (Any hotter and the meat will shrivel off the bone. We want the meat to stay on the bone.)

Place racks on a cookie sheet, usually I place two racks on one cookie sheet.

Cover with BBQ sauce. (about a cup per rack) And place a tinfoil “tent” over the ribs. (We are trying to keep the moisture in the tent, and gently cook the ribs without boiling the flavor away.) And place in oven for 4-6 hours.

(Last 20 minutes get grill and cooler of beer ready. Once you place the ribs on the grill you will not be leaving the grill for about 45 minutes.)

Safety tip; When removing ribs from the oven the cookie sheet will have at least a ¼-1/2 inch of water in the bottom, carefully remove from oven and place on a flat surface.

Remove tinfoil tent. Remove ribs and place on cutting board. Cut down the middle on both sides of each bone ensuring there is meat on both sides of the bone. (Note; if you cut along the edge of the ribs the meat will fall off the bone during the grilling phase)

Place 2 bottles of Kraft BBQ sauce in a bowl and season with Tabasco to taste.

Now the fun part, place all the individual ribs in a large bowl, or on a large cutting board and grab your cooler, chair, tongs, brush and head to the grill. (If you are a clean fanatic do not try this recipe. It will make a mess of your grill.)

I use a two level propane grill, but if you use a charcoal grill you need to have a cool spot for ribs.

Open Beer and place all ribs on a med fire. Turn all ribs in same direction and coat generously with BBQ sauce (it should be dripping off the ribs). The reason for the dress right dress is knowing what ribs have been coated and what side was coated last.

Turn ribs every few minutes and coat, turn and coat, turn and coat. Get the idea? We are trying to “caramelize” the BBQ sauce onto the ribs and also give them a “slight” burn. Because we are coating so heavily the is always a chance for a flare up, if it occurs you have to move quickly and have to decide on one of two courses of action;

Option One, quickly and without delay move all the ribs from the offending flames to a cooler section of the grill.

Option two, use the beer in your left hand to quiet the flames. (I hate wasting beer so I use option one most of the time.)

(Note; If you are not a grill master DO NOT WALK AWAY FROM THE GRILL! Not even for a minute. If you do Murphy will know and a “flame up” will occur burning your ribs to a crisp in a matter of seconds.)

Keep turning and coating the ribs, it is a 45 minute non stop process. Ribs are done then the BBQ sauce is caramelized onto the ribs and the ribs have a slight to med slight burn.

I usually make more then necessary, they are just as good the next day!

Enjoy.

[Bill Harsey]

only a six pack?

[LibraryLady]

The men in my family are expert shooters with squirt guns to deal with the flareup issue. That's with the propane grills, not charcoal, though.

LL

[NousDefionsDoc]

only a six pack?
Well hell, what'd you expect, they're pouring it on a fire! They are quite obviously crazy!

[Sdiver]

only a six pack?

That's only for the Grilling (or BBQing for us Yankees) process.

There's NO mention of how many beers are "used" while preparing and consumption of said ribs. :D

[jasonglh]

If you use a Holland Grill (http://www.hollandgrill.com/) you won't have to waste any of that beer!

[Goggles Pizano]

That's only for the Grilling (or BBQing for us Yankees) process.

There's NO mention of how many beers are "used" while preparing and consumption of said ribs. :D


Brother your singing my tune! :p

[Roguish Lawyer]

The ribs have been in the oven for about 4.5 hours. Grilling phase will start shortly. Great way to celebrate the 4th of July!

[Roguish Lawyer]

AWESOME! :lifter

[x SF med]

RL-
the ribs look great - but why the hell do you have rubber gym flooring in your home? or is the picture in the dojo? and if that is the case why do you have ribs in the dojo?:D inquiring minds with SA want to know

[Team Sergeant]

Looks like you've applied a perfect "burn" to those ribs!

Well done grasshopper, well done!

TS

[Roguish Lawyer]

RL-
the ribs look great - but why the hell do you have rubber gym flooring in your home? or is the picture in the dojo? and if that is the case why do you have ribs in the dojo?:D inquiring minds with SA want to know

Childproofing. The floor underneath the mat is marble.

Nice SA.

[Roguish Lawyer]

Looks like you've applied a perfect "burn" to those ribs!

Well done grasshopper, well done!

TS

Thank you, grillmaster.

The grilling was hard work! It's much easier to grill full racks than separated ribs, but it's worth the extra work.

[x SF med]

Childproofing. The floor underneath the mat is marble.

Nice SA.

Ah yes, children bounce much better off rubber than marble, I know, I used to be a child (probably still am in some ways) with 2 brothers - and we bounced ok off wooden floors, without too many broken bones and stitches, actually that's not true - there were a lot of stitches and a fair number of broken bones, and one incident with a sword between my 2 sibs.... nobody died, but stitches were involved. In the old days - childproofing was "if you break anything, you are in trouble..."

[Roguish Lawyer]

I am making these again this afternoon, so I thought I would bump the recipe for those who have not tried it. Truly the best ribs ever. I am trying Jim Beam BBQ sauce this time for 7 of the 8 racks I am making, plus a dry rub I made myself for the last rack.

Yes, TS, I know I should have told you to stay another day. LOL

[8944]

The ribs have been in the oven for about 4.5 hours. Grilling phase will start shortly. Great way to celebrate the 4th of July!

Here's a rib recipe that I think is the best I have encountered. Takes some time....but you get to marinate the chef during that period.....


Barbecue Ribs Marinade

1 cup apple cider
1/2 cup apple cider vinegar
4 TBS brown sugar
1/2 TBS salt
Dash Tabasco Sauce
1/2 cup Worcester sauce
1/8 tsp. Liquid Smoke
Marinade Ribs in plastic bag overnight in refrigerator
Drain and pat ribs dry before cooking
Cook on low heat - longer, slower cooking
Apply barbecue sauce the last 20 minutes.



Barbecue Sauce

1 onion, chopped
2 TBS. Garlic
2T vegetable oil
Sauté onions and garlic
1/4 cup chili powder
1 cup tomato paste
1 cup Worcester sauce
1 cup coffee
1/2 cup Apple cider vinegar
1/2 cup apple cider
1/2 cup brown sugar
Simmer

[DanUCSB]

I am making these again this afternoon, so I thought I would bump the recipe for those who have not tried it. Truly the best ribs ever. I am trying Jim Beam BBQ sauce this time for 7 of the 8 racks I am making, plus a dry rub I made myself for the last rack.

Yes, TS, I know I should have told you to stay another day. LOL

I was wondering why my nose was sniffing me up toward LA today. I thought it was just my imagination....

[Auditor]

It's grillin' time this afternoon!

I have used this recipe about six times over the last year with great results! For those carnivores among you that have not experienced these, do yourself a favor and try the Team Sergeant's recipe.

For the last few iterations, I have tweaked the recipe slightly: instead of applying BBQ sauce before baking, I have been applying a basic BBQ rub acquired from a Steven Raichlen cookbook. They turn out quite nice!

Basic BBQ Rub

1/4 cup coarse salt
1/4 cup dark brown sugar
1/4 cup paprika
3 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp dried onion flakes
1 tsp cayenne pepper
1/2 tsp celery seeds

[Soft Target]

Sounds like great recipes. One caution - if the directions start with "Debone the ribs", leave them in the refrigerator and stick to the beer.

[greenberetTFS]

I couldn't find the recipe here (I'm going to make them shortly), so I'm stealing it from the original site of posting for ease of reference. (Post below is by TS, not me.)

I have had the pleasure of sampling these, and they are fantastic.


2-6 Racks of (very meaty) Ribs
Kraft BBQ sauce (one bottle per rack)
Tabasco to taste
Grilling Tongs and Grill
Long BBQ sauce brush.
Six pack of beer on ice.

Start with the best BBR (Baby Back Ribs) you can find. Nice big racks.

Purchase Kraft BBQ sauce, I know its Kraft BBQ sauce but it’s how it’s grilled that makes it great.

Heat oven to 180 degrees, not one degree hotter!!!!!!! (Any hotter and the meat will shrivel off the bone. We want the meat to stay on the bone.)

Place racks on a cookie sheet, usually I place two racks on one cookie sheet.

Cover with BBQ sauce. (about a cup per rack) And place a tinfoil “tent” over the ribs. (We are trying to keep the moisture in the tent, and gently cook the ribs without boiling the flavor away.) And place in oven for 4-6 hours.

(Last 20 minutes get grill and cooler of beer ready. Once you place the ribs on the grill you will not be leaving the grill for about 45 minutes.)

Safety tip; When removing ribs from the oven the cookie sheet will have at least a ¼-1/2 inch of water in the bottom, carefully remove from oven and place on a flat surface.

Remove tinfoil tent. Remove ribs and place on cutting board. Cut down the middle on both sides of each bone ensuring there is meat on both sides of the bone. (Note; if you cut along the edge of the ribs the meat will fall off the bone during the grilling phase)

Place 2 bottles of Kraft BBQ sauce in a bowl and season with Tabasco to taste.

Now the fun part, place all the individual ribs in a large bowl, or on a large cutting board and grab your cooler, chair, tongs, brush and head to the grill. (If you are a clean fanatic do not try this recipe. It will make a mess of your grill.)

I use a two level propane grill, but if you use a charcoal grill you need to have a cool spot for ribs.

Open Beer and place all ribs on a med fire. Turn all ribs in same direction and coat generously with BBQ sauce (it should be dripping off the ribs). The reason for the dress right dress is knowing what ribs have been coated and what side was coated last.

Turn ribs every few minutes and coat, turn and coat, turn and coat. Get the idea? We are trying to “caramelize” the BBQ sauce onto the ribs and also give them a “slight” burn. Because we are coating so heavily the is always a chance for a flare up, if it occurs you have to move quickly and have to decide on one of two courses of action;

Option One, quickly and without delay move all the ribs from the offending flames to a cooler section of the grill.

Option two, use the beer in your left hand to quiet the flames. (I hate wasting beer so I use option one most of the time.)

(Note; If you are not a grill master DO NOT WALK AWAY FROM THE GRILL! Not even for a minute. If you do Murphy will know and a “flame up” will occur burning your ribs to a crisp in a matter of seconds.)

Keep turning and coating the ribs, it is a 45 minute non stop process. Ribs are done then the BBQ sauce is caramelized onto the ribs and the ribs have a slight to med slight burn.

I usually make more then necessary, they are just as good the next day!

Enjoy.

RL,

I stumbled upon this post and after seeing the end results I tried them and all I can say is "outstanding".......:D

GB TFS ;)

[XJWoody]

RL,

I stumbled upon this post and after seeing the end results I tried them and all I can say is "outstanding".......:D

GB TFS ;)

I fixed up a couple batches last Saturday (pork baby backs and beef short ribs) and everyone was impressed. I will most certainly be doing ribs this way from now on.

Also got a batch of Jess Hall's seasoned salt in the mail yesterday... so far so good, will give it a try on some ribeyes this weekend.

Thanks to the TS for the GREAT recipie!

[AngelsSix]

Post BUMP!!

I want to try these REALLY bad, but before I do, I have one question. Can I use a glass Pyrex dish instead of the cookie sheet? I have cooked ribs like that before and they were good. I was just curious if there would be a difference in how they cooked.

Thanks!!

[Team Sergeant]

Post BUMP!!

I want to try these REALLY bad, but before I do, I have one question. Can I use a glass Pyrex dish instead of the cookie sheet? I have cooked ribs like that before and they were good. I was just curious if there would be a difference in how they cooked.

Thanks!!


I guess as long as you don't end up "boiling" the ribs in their own juices. ;)

[Penn]

Why you would not want to follow a recipe that has been certified as near perfect amazes me.

[AngelsSix]

I was just hoping to create less of a mess in my oven. I knwo some of you men don't worry about that, but us women who have to clean it up afterward do!!:D

Thanks!! I know what I am making for dinner this weekend.:lifter

[Gypsy]

I was just hoping to create less of a mess in my oven. I knwo some of you men don't worry about that, but us women who have to clean it up afterward do!!:D

Thanks!! I know what I am making for dinner this weekend.:lifter

Aluminum foil is good for more than just hats, K. :D Wrap the grates in your oven with foil. I use the heavy duty type. If any little thing spills over from the cookie sheet it will only get on the foil. This also keeps the grates clean, as well as the oven bottom.

[PSM]

I was just hoping to create less of a mess in my oven. I knwo some of you men don't worry about that, but us women who have to clean it up afterward do!!:D



I just leave the oven door open and let the dog clean it. Works fine. :p <--- Dog licking. :D

Pat

[LibraryLady]

Aluminum foil is good for more than just hats, K. :D Wrap the grates in your oven with foil. I use the heavy duty type. If any little thing spills over from the cookie sheet it will only get on the foil. This also keeps the grates clean, as well as the oven bottom.

If you do that, you reduce the air circulation in the oven which can cause hot/cold spots.

A potentially really messy dish has me laying foil with the dull side up on the bottom of the oven itself.

LL

[Team Sergeant]

Aluminum foil is good for more than just hats, K. :D Wrap the grates in your oven with foil. I use the heavy duty type. If any little thing spills over from the cookie sheet it will only get on the foil. This also keeps the grates clean, as well as the oven bottom.


So you're saying those grates should be "clean"? :D

[afchic]

I did TS' ribs this past weekend and they were a huge hit with the family. My 20 year old son, who claims to HATE ribs, sat down and ate a whole rack and a half by himself.

I made some cornbread to go along with it. Added a can of corn to the recipe, and cooked it in the cast iron skillet in the oven. Kids ate the whole damn thing. I got one little sliver. Last time I will make cornbread when they are around!!!

[Penn]

LL is sorta right.
Don't use foil and do not rap the grate.
Instead, place a cookie sheet, sheet pan or roasting pan underneigh the rack.
Cook directly on the rack as if its a grill. You will have even heat and air circulation. Sear first; and like all things made with care and love, longer, slower heat produces, mucho sabor, y, juego, sabrosito, en la boca..AAYY papi, caliente

[greenberetTFS]

I just leave the oven door open and let the dog clean it. Works fine. :p <--- Dog licking. :D

Pat

Pat,that's a great idea. I've got to try this next time I make up a batch of ribs.......;)

GB TFS :munchin

[Gypsy]

So you're saying those grates should be "clean"? :D

Depends on what your definition of clean is. :D


LL, I usually leave a couple or three inches on each side of the grate foil free, forgot to mention that...

[Team Sergeant]

LL is sorta right.
Don't use foil and do not rap the grate.
Instead, place a cookie sheet, sheet pan or roasting pan underneigh the rack.
Cook directly on the rack as if its a grill. You will have even heat and air circulation. Sear first; and like all things made with care and love, longer, slower heat produces, mucho sabor, y, juego, sabrosito, en la boca..AAYY papi, caliente

Depends on what your definition of clean is. :D


LL, I usually leave a couple or three inches on each side of the grate foil free, forgot to mention that...

See what the Chef said above, that's what I do when I know I'm going to make a mess in the oven....:D

And just so yu know, I never really "clean" my grill grates, I simply give them a quick brushing down and then a wipe down with a paper towel soaked with olive oil each time I grill.

[Penn]

Pay Attention ALL!!!!!!!!! There is nothing, and I mean NOTHING.... The
Team Sergeant does not know, and that includes the finer points of appling common sense technique to the culinary arts.

You know I'm enjoying that....

[STR8SHTR]

Well I have finally decided to try this recipe. Ribs are in the oven!!!:lifter

After I have cleaned my BBQ face and fingers I will post the results.

[2018commo]

We enjoyed them again this afternoon, probably the 10th time I have cooked ribs this way, always a hit. My XO, (son), gets to tweak the BBQ sauce with secret spices (Tabasco, cayenne and lemon pepper). I enjoy gas chamber effect the grill gives off and yes three racks requires six long necks. Thanks TS, this is perfection...

[STR8SHTR]

Well the verdict is in. OUTSTANDING!!!!:lifter

This is the first time I have ever cooked ribs and the first time my wife has ever had ribs. The kids and wife really liked them and if they really like them well, enough said. However, I found that instead of using beer, I prefer to use a water bottle for the flames and sip Crown Royal.:D

TS thanks for sharing.

[Team Sergeant]

Well the verdict is in. OUTSTANDING!!!!:lifter

This is the first time I have ever cooked ribs and the first time my wife has ever had ribs. The kids and wife really liked them and if they really like them well, enough said. However, I found that instead of using beer, I prefer to use a water bottle for the flames and sip Crown Royal.:D

TS thanks for sharing.

Excellent pic's!

I like a bit more "burn" but those look great!

Glad you liked them!

TS

[greenberetTFS]

Well the verdict is in. OUTSTANDING!!!!

This is the first time I have ever cooked ribs and the first time my wife has ever had ribs. The kids and wife really liked them and if they really like them well, enough said. However, I found that instead of using beer, I prefer to use a water bottle for the flames and sip Crown Royal.:D

TS thanks for sharing.

Great pic's S.........:D TS and Penn, in this day and age don't you have a "self cleaning" oven? :confused:

GB TFS :munchin

[Team Sergeant]

Great pic's S.........:D TS and Penn, in this day and age don't you have a "self cleaning" oven? :confused:

GB TFS :munchin

I do, two of them actually. (Duel ovens)

I don't use the self clean feature for a number of reasons, one being I plan my messes and have about six cookie sheets I use to catch drippings of various dishes.;)

[TrapLine]

The ribs are in the oven now.....six hours of drooling before the beer comes out and the grill takes flame.

[greenberetTFS]

Pay Attention ALL!!!!!!!!! There is nothing, and I mean NOTHING.... The
Team Sergeant does not know, and that includes the finer points of appling common sense technique to the culinary arts.

You know I'm enjoying that....

Penn.

That shouldn't surprise anyone,that's why he's our Team Sergeant...;)

Big Teddy :munchin

[Team Sergeant]

The ribs are in the oven now.....six hours of drooling before the beer comes out and the grill takes flame.

LOL, have I ever posted my grilled wings recipe? Just about the same as the ribs but made in half the time with a little more "burn". Crispy on the outside, tender juicy on the inside. (That's right , "crispy" on the outside!)

Remember, do not walk away from the grill once you start!;)
(And take some pictures!)

[TrapLine]

LOL, have I ever posted my grilled wings recipe? Just about the same as the ribs but made in half the time with a little more "burn". Crispy on the outside, tender juicy on the inside. (That's right , "crispy" on the outside!)

Remember, do not walk away from the grill once you start!;)
(And take some pictures!)

Got it. I am just setting up right now. The beer is on ice, and the spray bottle is full of H2O to prevent waste of beer. I will take pictures if I do not burn the ribs...or the neighborhood:o. I would love to try the wings recipe.

[Auditor]

TS, please share the grilled wings recipe!

[Team Sergeant]

TS, please share the grilled wings recipe!

Roger, will do.
(remind me)... ;)
TS

[TrapLine]

Thank you Team Sergeant for sharing this recipe. I think the visuals will show room for improvement; however, the taste test was passed with rave reviews. They were easily the best ribs I have had, and my wife was really happy:D.

[Sdiver]

Penn.

That shouldn't surprise anyone,that's why he's our Team Sergeant...;)

Big Teddy :munchin

Even the Sergeant Major listens to the Team Sergeant.....when it comes to ribs. :D


Trapline:

Those look great. :lifter

[echoes]

Even the Sergeant Major listens to the Team Sergeant.....when it comes to ribs. :D

TS Sir,

I believe you should apply for this show!!! Top Chef Masters! Give them a little TS schooling!:cool:

http://www.bravotv.com/top-chef-masters/

And here is the link to the Masters Bios'! You, Sir would kick it outta the park, IMVHO!:lifter

http://www.bravotv.com/top-chef-masters/meet-the-top-chef-masters

Go For it!!!

Holly;)

[TrapLine]

We are preparing for the second launch of the Team Sergeant's Baby Back Ribs. Heat controls are currently set at 180 degrees. Preparations for stage two cooking will take place at 16:45 CST with the grill set to medium and the beer chilled to approx. 32 degrees. :lifter

[Team Sergeant]

We are preparing for the second launch of the Team Sergeant's Baby Back Ribs. Heat controls are currently set at 180 degrees. Preparations for stage two cooking will take place at 16:45 CST with the grill set to medium and the beer chilled to approx. 32 degrees. :lifter

Just a heads up, Kraft changed their Honey BBQ sauce after I first wrote/started this thread. It's not as "sticky" as it used to be, I think they have reduced the sugar content. I'd add a bit of honey to the sauce for better caramelization.

[Team Sergeant]

TS, please share the grilled wings recipe!

The wings are prepared almost the same way as the ribs. I take a cookie sheet and place some tinfoil on it and load it up with wings and season and brush BBQ sauce on them. This is an important step because if you don't brush them lightly with BBQ sauce when you begin to grill/burn them the sauce you add while they're on the grill will not stick to them.
I place them in the over at 250 for about an hour or two or three, it depends on how many wings you're doing. This does a couple of things; one it renders a lot of fat from the wings and two, gently cooks them so when you throw them on the grill you need not worry if they are done. (When you take them out of the oven the sheet tray will be full of "HOT Liquid" do not spill it!)
Turn up the grill and get your "mise en place" ready, more BBQ sauce, beer, radio everything cause you're not going to leave the grill while they are cooking. Take them out of the oven and bring to the HOT grill. Place them all on the grill the same side up. (This way you'll know who got turned and who didn't.) Get them hot and slightly burn and then start adding more sauce, turn and coat, burn a bit and turn and coat. I keep turning and coating until they are heavily caramelized and have a good "burn" on them. Done right the wings will be "crispy" on the outside and moist and tender on the inside.
Don't walk away from your grill for even a second as the sauce will drip and burn very quickly, when it does move that wing to another section of the grill while it's flaming. Always keep a portion of your grill set aside as an indirect heat area to place them as they finish. Do not over coat so much so all the sauce just drips off, coat and turn, burn, turn and coat again. Enjoy. (I'll be making these tomorrow!)

[TrapLine]

Just a heads up, Kraft changed their Honey BBQ sauce after I first wrote/started this thread. It's not as "sticky" as it used to be, I think they have reduced the sugar content. I'd add a bit of honey to the sauce for better caramelization.

I added a bit of Famous Dave's Sweet and Zesty to the Kraft to try and add some zing, but will definitely mix in the honey on the next go around. The ribs bring a smile to everyone I have shared them with. Thanks for sharing the recipe for the wings, I will be giving that a try soon.

I have yet to learn how to express in the proper words the gratitude I feel on Memorial Day, so I will say THANK YOU and enjoy the wings.

[Auditor]

The wings are prepared almost the same way as the ribs. I take a cookie sheet and place some tinfoil on it and load it up with wings and season and brush BBQ sauce on them. This is an important step because if you don't brush them lightly with BBQ sauce when you begin to grill/burn them the sauce you add while they're on the grill will not stick to them.
I place them in the over at 250 for about an hour or two or three, it depends on how many wings you're doing. This does a couple of things; one it renders a lot of fat from the wings and two, gently cooks them so when you throw them on the grill you need not worry if they are done. (When you take them out of the oven the sheet tray will be full of "HOT Liquid" do not spill it!)
Turn up the grill and get your "mise en place" ready, more BBQ sauce, beer, radio everything cause you're not going to leave the grill while they are cooking. Take them out of the oven and bring to the HOT grill. Place them all on the grill the same side up. (This way you'll know who got turned and who didn't.) Get them hot and slightly burn and then start adding more sauce, turn and coat, burn a bit and turn and coat. I keep turning and coating until they are heavily caramelized and have a good "burn" on them. Done right the wings will be "crispy" on the outside and moist and tender on the inside.
Don't walk away from your grill for even a second as the sauce will drip and burn very quickly, when it does move that wing to another section of the grill while it's flaming. Always keep a portion of your grill set aside as an indirect heat area to place them as they finish. Do not over coat so much so all the sauce just drips off, coat and turn, burn, turn and coat again. Enjoy. (I'll be making these tomorrow!)

Okay....you have powers that cannot be explained. No kidding, I just got back from the store with a package of wings, logged on, and read this thread. The Franks Red Hot will have to wait until another day :D

[TrapLine]

Just a heads up, Kraft changed their Honey BBQ sauce after I first wrote/started this thread. It's not as "sticky" as it used to be, I think they have reduced the sugar content. I'd add a bit of honey to the sauce for better caramelization.

It seems I am always reviving this thread, but it has become a go-to for me because of the great reviews. I had both the wife's parents and mine over last night for the ribs and it seems they get a little better each time. I added some honey to the sauce and it did add a bit of stickiness which seemed to add to the "burn." I also was a little more liberal (I hate to even say those words) with the Tabasco, adding some more heat to the sweet.

I am still trying to get the lessons from the shooting thread though my thick skull, they do not seem to take as well as the grilling lessons:mad:.

[Team Sergeant]

It seems I am always reviving this thread, but it has become a go-to for me because of the great reviews. I had both the wife's parents and mine over last night for the ribs and it seems they get a little better each time. I added some honey to the sauce and it did add a bit of stickiness which seemed to add to the "burn." I also was a little more liberal (I hate to even say those words) with the Tabasco, adding some more heat to the sweet.

I am still trying to get the lessons from the shooting thread though my think skull, they do not seem to take as well as the grilling lessons:mad:.

I have taught an individual with no prior weapons or pistol knowledge and within one hour on the range had this individual shooting hole through holes...... I do believe I can teach anyone to do this, but those with "knowledge" tend to refuse to "let go" of past training......

The rib technique is harder to learn than shooting holes through holes...;)

[TrapLine]

The rib technique is harder to learn than shooting holes through holes...;)

Then there is hope. :lifter

[azmg]

Given the rave reviews I may have to give this recipe a try. Are there any suggested changes if one is using large beef ribs?

[Team Sergeant]

Given the rave reviews I may have to give this recipe a try. Are there any suggested changes if one is using large beef ribs?

I would think as a beef rib a bit longer cooking may be required.

[Roguish Lawyer]

I am making these today!

[Defion69]

Thank you TS for the recipe and RL for sharing with all once again! Sounds excellent. :)

[echoes]

I have taught an individual with no prior weapons or pistol knowledge and within one hour on the range had this individual shooting hole through holes...... I do believe I can teach anyone to do this, but those with "knowledge" tend to refuse to "let go" of past training......

The rib technique is harder to learn than shooting holes through holes...;)

TS, Sir,

The above is indeed good news for those of us still grill-ically challenged.;) haha..... It just is not my "best" cooking method, but am always trying to learn more!

I am making these today!

Am very, very jelaous, RL. Hope they come out, "Kick-ass!":D

Holly

[wet dog]

Try adding green tabasco, and honey close to the end of the cook-off.

GB up over Steelers, 21 - 3.

[Sapper124]

Thank you TS for the guidance and RL for constantly talking them up! Grilled these yesterday, 1 rack of Kraft, 1 rack with Tony Romas and 2 with different dry rubs. The grilling ribs individually makes a difference!

[harryd56]

Team Daddy,

As a professional chef I have to say that you have surpassed all expectations of a rib tasting. They melt in your mouth!!!

[Team Sergeant]

Team Daddy,

As a professional chef I have to say that you have surpassed all expectations of a rib tasting. They melt in your mouth!!!

Glad you like them! (And I did this before I went to culinary school!);)

[Sapper124]

oven is on, ribs are about to be put in and beers are cold. Now just hoping that the weather in Columbus stays decent and rain doesnt decide to move on us when we fire up the grill!

[Cake_14N]

Going to try this using my electric smoker, not the oven. Planning to use applewood chips in the smoker during the smoking session.

I make my own BBQ sauce, so will use it instead of Kraft.

recipe for about a gallon of sauce: ( it freezes really well )

5 pounds Roma tomatoes, halved
1 large red onion quartered
1 full head fresh garlic, not the small cloves, the whole darn thing, skinned
6 Jalapeno peppers, halved
2 Pablano peppers, quartered
12-16 ounces very strong coffee

Put this into a large stock pot , cover and simmer until peppers are softened and you see the skin peeling away from the Romas.

Blend until smooth. I use a hand blender, but the regular one works too.

Strain through a wire mesh screen, I use a silicone spatula and help force the liquid through the screen. Be aggressive here and really force the flesh of the Romas and peppers through the screen, if all you are getting is runny liquid, press a bit harder. You should get a paste clinging to the bottom of your wire mesh screen if you are doing this correctly. When you put the left over skin and seeds down the garbage disposal, go slow to avoid clogging it up.

The resulting thin paste is added to a large pot and put on low heat.

I add a large bottle of generic catsup, a full bottle of molasses and a bit of Claudes Fajita Marinade ( you can use some liquid smoke, but only use a couple of drops at a time. You can always add some more. ) I also add a glug or two of whatever bottle of red wine I have open at the time.

Simmer until thickened to your desired consistency for BBQ sauce.

I add salt and freshly cracked black pepper to taste.

My family loves this sauce.

Pretty easy to adjust recipe to make smaller or larger batches. I scaled it up to make 5 gallons for my wedding 2 weeks ago and it was perfect.

[Sapper124]

not a bad Saturday afternoon!

[PSM]

not a bad Saturday afternoon!

Focus, dude, focus! ;) Or, less ale. :D

Pat

[Team Sergeant]

not a bad Saturday afternoon!

Great pic, I like the "burn" you put on them.

[PedOncoDoc]

not a bad Saturday afternoon!

Nice choice of beverage to go along with those. :cool:

I see some ribs that aren't separated on the baking pan in the back. Were these part of your cooking efforts? If so, was there a big difference between the intact slabs the those individually grilled? IIRC the recipe calls for separating the ribs prior to grilling.

I'm looking to try this recipe for the first time in the upcoming weeks.

[Sapper124]

Nice choice of beverage to go along with those. :cool:

I see some ribs that aren't separated on the baking pan in the back. Were these part of your cooking efforts? If so, was there a big difference between the intact slabs the those individually grilled? IIRC the recipe calls for separating the ribs prior to grilling.


Yes, Ale had an impact on the focus, as well as my desire to drop my iphone and get to eating!

TS, the separation as you have stated does make the difference, not that I ever doubted you! I was curious to see the difference if I were to grill the rack as a whole vs individual and learned my lesson. Whole takes less effort, but individually gives that great burn. Did half a rack individually and my comrades agreed they were superior, but they come out great regardless.

PedOncoDoc, grill them individually, the extra focus and attention can be tasted afterwards.

[PedOncoDoc]

Yes, Ale had an impact on the focus, as well as my desire to drop my iphone and get to eating!

TS, the separation as you have stated does make the difference, not that I ever doubted you! I was curious to see the difference if I were to grill the rack as a whole vs individual and learned my lesson. Whole takes less effort, but individually gives that great burn. Did half a rack individually and my comrades agreed they were superior, but they come out great regardless.

PedOncoDoc, grill them individually, the extra focus and attention can be tasted afterwards.

Thanks for the follow up. Duly noted.

[MtnGoat]

I made these up on Saturday evening.. One Rack of Pork and One of Beef.

Sweet as can be.....

Thanks to RL and TS for the receipt!!!!!!

[XJWoody]

I put a batch in the oven at 0630... Mid-day ribs, and the house smelling like a BBQ shack... :D

Adding a thanks to TS and RL... These are well worth the extra effort and attention to detail.

[PSM]

Don't walk away from your grill for even a second as the sauce will drip and burn very quickly...

Read and heed! I made the wings Thursday and, after the first turn, walked into the kitchen to throw away the aluminum foil. When I got back to the grill two were already up in flames. :eek:

Pat

[PSM]

Made the ribs tonight. The meat was great! The sauce sucked big time! :eek: BUT, it wasn't Chef Jeff's sauce. I didn't have any store-bought sauce, so I made my own. I used a Tony Roma's (finger tip to the side of the nostril) knockoff. I don't remember TR's (Roma, not Reaper) sauce being so vinegary. :( Doesn't matter, though, we have more ribs in the freezer! ;)

Pat

[PSM]

Made the ribs tonight. The meat was great! The sauce sucked big time! :eek: BUT, it wasn't Chef Jeff's sauce. I didn't have any store-bought sauce, so I made my own. I used a Tony Roma's (finger tip to the side of the nostril) knockoff. I don't remember TR's (Roma, not Reaper) sauce being so vinegary. :( Doesn't matter, though, we have more ribs in the freezer! ;)

Pat

Round 2. Much better using a homemade sauce similar to Sweet Baby Ray's. Mine is a little more spicy. ;)

Seven hours under the foil tent on a rack and 45 min. on the grill per directions. Very tender; very tasty! These are not BBR's, though. This has been a rehearsal for a Mother's Day get-together in Fort Worth next week. I think I'm ready.

Pat