Spare Rib Recipes

[Teresa_Rae]

Hey Ron_L...sorry for taking awhile to get back to you...I'll try to be as succinct as possible...

The “enhanced” ribs you speak of are not actually cured…the basic ingredients used in curing are salt, sugar, and saltpeter (potassium or sodium nitrates and nitrites)… saltpeter is not included when you see the “X% solution added” (etc) on the label. Nitrate (a naturally occurring substance) is converted to nitrite during curing; nitrite is the active meat-curing agent. Nitrite is considered essential in cured meats for many reasons…it prevents botulism and has other bacteriostatic properties to safeguard against mishandling by distributors, retailers, consumers, etc; it retards lipid oxidation, gives cured meats their characteristic cured flavor, and is responsible for the color fixation of meat pigments (which results in the characteristic cured pink color). Without nitrite, cured meats as we know them would not exist…ham and other cured products would have an unattractive grayish green color and a flat, salty flavor.

On to “enhanced” meats….
As livestock producers continue to raise leaner and leaner animals, alternative processes are being developed to replace flavor and moisture loss due to the reduction in fat on the animal, and enhancing the meat is one such process. A typical “enhanced” product (labeled “X% solution added,” etc) contains only salt, water, and phosphate (and possibly something for flavor and/or antioxidants).

Rather than re-invent the wheel, here’s a link with a lot of good info on enhanced meats:
http://virtualweberbullet.com/enhancedmeat.html

Hope this helps

[RickG]

Teresa_Rae, great stuff! You run into the most interesting people here.

Ron_L, I've used curing salts in brines for hot smoking before with good results. The best ones have been deboned pork butts I used to make a fast cappicola. The results were a hit and maintained their color and quality for weeks refrigerated. Ribs? I haven't tried it.

Cheers, RickG

[augie]

I think Ron was just wondering why the meat producers "enhanced" their product when it can be done better if you DIY.

The answer of course is that not everyone is ready willing and able to take the time, effort, and energy to "roll their own" (just like beer and freshly roasted coffee, eh Rick?).

And the loving care with which Ron prepares his foods sure comes across in the pictures, doesn't it?

[Teresa_Rae]

Augie, I described what curing actually is because Ron_L was under the impression that "enhanced" ribs are cured, which they are not.

I personally am not either pro or against enhanced meat...it can be a very good thing in certain circumstances, but so can fresh, un-altered product...to each his own

[Ron_L]

I have been traveling so much that i completely missed the replies to this thread. I do know that enhanced meats are not cured in the traditional sense, but, salt is a curing agent (look at the origins of corned beef or beef jerky. The only curing agent used back then was salt.) My complaint with meat packers is them adding the salt solution for me as Augie stated. If I want to brine my pork, i would rather do it with something that adds flavor, not just salt. The adding of a salt solution, when combined with slow and slow cooking gives results similar to park that has actually been cured with nitrates, nitrites, etc. and give the pork a hammy taste instead of a pork taste.

Thanks for the link to the Virtual Bullet site. I', a regular there and own two WSMs. that article describes the hammy taste that I dislike with enhanced ribs very well.

Thanks again for the info! I guess I prefer my pork au naturel and I'll add my own brine and flavoring.

[augie]

Ron,

I'm a WSM newbie, just got it in a week before the 3rd annual smoke day.

That's a great forum - one of the only one's I've ever seen where the helpfulness rivals this one.

I've only had an ECB before (as far as smokers go - I do have a weber kettle) and I love how well the WSM works - for my second cook I did two boston butts for a 16 hour smoke, and the pulled pork was teriffic!

When I assembled it brand new I added the Genie garage door handles and drilled a hole for a Tru-tel thermometer in the dome - makes me feel like a real cook!

[Ron_L]

Welcome to the obsession, Steve!

The WSM is probably the best small cooker I have seen. It is so versatile and it hold temp so well that those 16+ hour cooks are almost painless. The Weber Bullet site that Chris has built is a great source for info and recipes. The next time you are in the mood for beans check out this recipe from regular Keri_C. These are the best beans I have ever made. Go easy on the Chipotle or Cayenne powder until you have the heat level adjusted. I use about half of what she calls for.

Also, check out the BBQ Brethren site and forum (click on SMoke Signals for the forum). It's not WSM-centric but it is a great site with a lot of helpful people. Lots of the Brethren cook on WSMs so there is a wealth of info there.

[augie]

I made those beans at the same time I made the pulled pork (one of the smaller pieces that was ready before the bulk of the pork went right into the beans).

Awesome recipe - everyone loved them!

I'm making the BRITU this weekend to take to a party celebrating my son's Odyssey of the Mind team taking first place at the word finals a couple of weeks ago.

[njhdrider]

If your looking for a good recipie for ribs here is a great book. I have used it several times with different ribs and havent had a bad meal yet. Here at home, our favorite rib joint made the book, so it was a must buy for me. http://www.amazon.com/Killer-Ribs-Mouth ... 1932855378

Enjoy

[RJ in Wisconsin]

ScottB:

I decided to try your rib recipe because it seemed so easy. I can't thank you enough for posting. I love ribs & was disappointed so many times because restaurants just didn't make them right (or they'd be great one time & not so good the next).

Anyway, I've made ribs using your recipe 3 times now.
I've even purchased the babybacks from different stores. And, they just can't be beat! They are simple & foolproof. I will no longer be searching restaurants for the best tasting ribs - I can make them better myself.

Just wanted to thank you.

RJ

P.S. My husband has never really even liked ribs, but he absolutely loves these!

[ScottB]

RJ,
Glad you liked them. They really are simple, and I haven't had a single complaint yet on that recipe!! Everybody seems to get the same results, and it's spelled Y-U-M!!!

[SusanNJ]

I have tried different recipes over the past few years for baby back ribs and finally found a great recipe that I have altered a little (Thanks to Alton Brown on the Food Network):

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 2 hours (preferably overnight).

Preheat Oven to 250º
Place the ribs (still in aluminum foil) on a baking sheet. Cook the ribs in the oven for 4 hours.

Let cool and take ribs out of the foil. Put your favorite BBQ sauce on the ribs (I make my own) and then grill until nice and crisp (but not burnt)!

Enjoy!!