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We have been discussing ribs a lot lately here at Grillinfools.com because we know a big BBQ weekend is coming up on the 4th of July.  We figured that a lot of our fellow fools would be looking for ideas for what may be the quintessential BBQ food.

This entry is not going to offer any new information that isn’t already on this site.  I just want to make it easier for everyone to find all the different ways we have done ribs to date here.  And maybe, if you aren’t planning ribs on the 4th of July these pictures and write ups will inspire you to give it a shot.  Read below to see many different rib recipes including baby backs, spares, beef and country style.

Old School Ribs

Let’s start off with this classic rib recipe.  My dad has the smoking/indirect method for grilling ribs down to a science.  In this method one puts the coals on one side and the ribs on the other.  Get the temp to about 275, drop some smoke wood on the fire and cook for 2 hours.  That’s it. I know it sounds like an oversimplification, but it really isn’t.  Sure, you can marinade them or add a rub or add some sauce or do all three.  But this is the basic premise.  This method will yield these beauties:

A lot of people will talk about the the new 3-2-1 fad for spares and the 2-1.5-1 for baby backs.  The first number is the number of hours smoking between 200 and 225.  The second number is the amount of time wrapped in foil and cooked at the same temp.  And the final number is the number of hours out of the foil cooking (not smoking) at 200-225.

I’ve done the 3-2-1 method many times but I can produce the exact same results if not better results in 2 hours.  Some will argue that there is no way to get enough smoke into the ribs in 2 hours.  After 2 hours meat is not going to absorb any more smoke.  So why go longer?  Besides, if it’s not long enough to impart enough smoke how can the ribs above, that only cooked for two hours, have this incredible smoke ring:

So click here to see exactly how he produced those amazing baby backs…

Fall off the Bone Ribs

There are two kinds of people out there in terms of ribs.  Those that prefer fall off the bone ribs and those that prefer juicy, tender ribs with a slight tug.  I fall into the latter category but don’t mind fall off the bone ribs.

If you want fall off the bone ribs there are two ways of doing it.  Smoke those bad boys for about 10 hours or put the foil on.  For you Slap Shot fans out there, it has nothing to do with putting foil on the knuckles.  The foil is wrapped around the ribs after a couple hours of smoking with some sort of liquid.  The foiled ribs are placed back on the grill to cook in the foil.  There is something about the steaming/cooking action going on in the foil that hyper accelerates the breaking down of the connective tissue that allows the meat to fall off the bone.

Click here to see just how to do it…

Peachy Sweet Spare Ribs

OK, now that you have the basics down, let’s take you off the beaten path a bit.  Let’s think outside the fire box a bit.  Inspired by a recipe my dad found in Dr. BBQ’s, Ray Lampe, book he decided to go with something we had never tried before.  The results were just amazing:


So if you are looking to try something new or just have a sweet tooth as well as a love for ribs click here to see how to make these sweet sensations…

Peach Smoked Jerk Ribs

So what if you don’t have a sweet tooth but love the spicier side of life as I do?  Well this is the the rib recipe for you. I get an almost overwhelming craving for jerk ribs or chicken a couple times a year.  One knock on spicy food is that it can be so hot that you can’t actually taste anything.  That is not the case with jerk seasoning.  With that incredible taste bud heat wave comes a tidal wave of flavors.



Of course you don’t have to make them as hot as I make them.  And if you click here you can see exactly how to make them and then you can choose just how hot you want them.

Country Style Ribs

There are people that get frustrated when they buy a slab of ribs that doesn’t have a lot of meat on it.  It takes a lot of work to get a little meat.  The meat to bone ratio is all off.  If you love the taste of ribs but don’t like the work involved, well this rib is for you.  The meat to bone ratio is off the chart.  These things seriously bring the meat:



The other beautiful thing about country style ribs is that they have a high fat content, which, while it may increase the waist line, it will greatly increase the margin of error in terms of drying them out.  Click here to see how dad makes these meaty ribs…

Mighty Beef Ribs

Beef ribs get a bad rap.  Tough, not much meat, too much bone.  And it’s true they do have gigantic bones, the ample amount of meat more than compensates. In the pictures below realize that the cutting board they are sitting on is two feet by 18 inches:



When I say these things, if cooked properly, can be very tender, I mean it.  In the picture above that is not a steak knife next to my plate.  It’s a butter knife and that’s all I needed to cut the meat.

There is definitely some work that has to go into making these thing tender and juicy but they are worth the effort. If you want to know exactly how to do it, click here and see how I did it…

Apple Pumpkin Ribs

This was originally written up as the perfect fall recipe but it doesn’t have to be fall to enjoy these.  In fact this is my favorite of all rib recipes. Marinade in apple cider, garlic and black pepper, then cover with a rub that is equal parts pumpkin pie spice, granulated garlic and brown sugar, then smoke two hours at 275-300 with apple wood and you have some incredible ribs. The full write up on how the recipe was developed can be found here.

Asian Baby Backs

And if you really want to change things up on the Fourth, try Asian Baby Back Ribs.  The flavors of peanut sauce, coconut milk and chili sauce form together to make an amazing rib that will impress your friends and family.  It looks a little intimidating but it’s not the most complicated of recipes. Think outside the box and give these a try.

Rendezvous Ribs

If you don’t want to spend all day over a hot fire on 4th of July, try this method.  Takes 60 minutes.  That’s not a typo.  Awesome ribs in 60 minutes.  In fact the ribs you see below were done in 55 minutes as I pulled them five minutes early.  It’s called the Rendezvous Method and you can find the full write up with more than 30 pictures and a video here and see step by step how to make them.



If you have any rib recipes you would like to share, feel free to leave a comment below or go to the Grillin Fools Facebook page and post your recipes there or even your own grilling pictures or catch us on Twitter@GrillinFool (no S)

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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one comment

Nice compilation Scott!! The is a great resource for ribs.

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