Pork rib recipe needed

[HollidayHunter]

My dads been trapping a bunch of hogs and and gave me some ribs off of some small hogs. I haven't ever cooked any pork ribs, so I thought that some of you could give me some tips on how you do your ribs. All advice (rubs, seasonings)is appreciated. Thanks, Jimmy

[jerseyhunter]

with store bought ribs,I pull off the fascia skin from the inside,I start off with cold water add ribs and bring up to a simmer for 15 min. to get rid of some excess fat. Then I put in a pyrex dish , add favorite bbq sauce and cover. Put into a 300-325 oven for about 2 hours. Refrigerate,Then the next day I just throw them on the grill. Or you can take them out of the oven then to the grill. The meat will fall off the bone

[deerhuntress56]

I cook mine the same as Jerseyhunter....Here is my recipe for the BBQ sauce. Several folks from here have tasted my ribs...yummy!!

1 jar of Heinz chili sauce
1 jar of pineapple preserves
1/2 c. vinegar
salt and pepper

Spread sauce on ribs after putting them on the grill.(or wrapped in foil in the oven).

Hope this helps.

[Who]

I posted this before but glad to share it again. Takes a little time but I never have any ribs left over for me to take home.

Well here is my favorite rec. for any ribs. May sound kind of wild but they are lip smacking, bone sucking great.

Ricks Ribs
1. Remove membrane from back side (bone side) of the ribs
2. Give the ribs a vinegar bath for 10 to 15 minutes, pat dry
3. Optional: Rub with hot sauce for a little added kick and flavor
4. Coat with oil, and Mustard sauce, (recipe at bottom of page).
5. Sprinkle meat side with your favorite seasonings such as: Rib Tickler, OBI Q
sweet rub, Smoking guns hot, Pecan, Apple, Mary's Chery or another seasoning you
enjoy. If you can get it try the Original Outdoor Chef Pork and Poultry blend.
Sometimes a combination of 2-3 really produces a great end results. Keep notes
6. Allow spices to form a nice sticky coating on the meat side of the ribs while meat is coming to room temp
7. Place on heat, meat side down, now is when you spice the bone side, cook for 30 minutes then flip to meat side up to continue cooking.
IMPORTANT STEP
Apply a mixtrue of apple juice and a little oil or any fruit juice and oil to the meat each and every time you open the grill or at least every hour.
Personal note here. I used Cherry Apple juice and it was great. Your choice but use it every time you check them.
8 Cook for two hours at 335 to 250 degrees uncovered, remove, wrap in foil (see step 9) meat side down and cook for one more hour. Remove from foil and finish for one hour or until the ribs will tear easily, apply finishing sauce the last 30 minutes. If you do not foil the ribs, flip them every hour.
9. Option, before foiling, coat the bottom of the foil with sauce, brown sugar or sugar in the raw, butter and honey. Lay ribs meat side down on this mixtrue, cook for one hour, wrapped, and remove from the foil but save the mixture. Thicken the mixture in saucepot and use it as your finishing sauce, once on the bone side and then several times on the meat side

Dry ribs, Do not apply a finishing sauce and apply more rub after removing from foil.

Sauces, Pork rubbers competition blend, Razz BQ, Red mudd or Hohn Henry Honey. For more heat, Head Country hot or Hohn Henry Honey Hot.

Rubs, Any of the outdoor Chef's blends, Pork Rubbers, Rib Tickler, Smoking Guns, Smoking in the Dark Spicy, Apple, Cherry, Obi Q's sweet rub or Pecan.

Woods, Natural lump charcoal for the base heat. Apple, cherry or hickory for pork.
Oak is a good neutral wood flavor

Mustard Sauce
1 12 ounce can flat beer
4cups prepared yellow mustard
1 tablespoon Louisiana style hot sauce
1/2 cup dark brow sugar, packed
1 teaspoon sea salt or non iodized salt
1 teaspoon black pepper, fresh ground

Whisk all ingredients together in a non-reactive bowl. Sauce will keep several months in the refrigerator if tightly closed.

If you were to die eating these you would die a happy man. LOL

[HollidayHunter]

Thanks for the recipes guys. They sound great!! I'll be giving them a try real soon. Happy Holiday to everybody!!

[underdog]

You've got the Yankee recipes, now let me tell you how they smoke ribs in the South.

You can remove the membrane or not. I used to and now I don't and don't see much difference. To real BBQ afficinados, rubs seem to have to be homemade and secret, so I can't give you my recipe.

But try this, sprinkle a whole lot of paprika on the ribs and rub in. Sprinkle generously again with Smoky Mesquite seasoning and rub in. With a wild pig, I might rub, wrap and keep in the fridge overnight.

Place the ribs in the smoker bone side down after it has burned for about an hour and the temp is around 200-250 degrees. Try t maintain 250 degrees. I'm talking about a real smoker, not a little aluminum box that you plug in, nor a charcoal grill. Use hickory, pecan or mesquite wood.

An average sized rack takes 4-4 1/2 hours to smoke. I don't like my ribs real black, so after a couple of hours I wrap foil loosely around them and put them back in the smoker. If your ribs are small, they may not take as long. The way to tell if they are done is to grab a bone and twist, if you can feel it separating from the meat they are ready. If not they need a little more time.

Serve with your favorite BBQ sauce. The old standby store bought KC Masterpiece is hard to beat on ribs. My favorite is Head Country out of Ponca City, OK. I buy it by the gallon.

A little Shiner Bock with them ain't half bad.

[Who]

Hay, what do you mean about all the, "Yankee recipes?" lol
Mine is different but I would not call it a "Yankee" one. Thems fightingwords.lol

[Who]

H.H. Talk to us. Which did you use and what did you think?

[weezer]

if you have access, use a smoker

[HollidayHunter]

I haven't had time to try them yet.I'll try all of the above and then I'll let you know which one I like the best. Probably can't go wrong with any of them. Thanks for everybodys input.