I tend to make a batch of ribs at least once a month, they're my favourite piece of flesh to barbecue. By barbecue I mean the southern states of America type barbecue with slow heat and smoking wood.

I usually barbecue my ribs dry with a simple rub, and then serve with a tasty home made BBQ sauce. The ribs are actually for lunch tomorrow at work. I slightly oversmoked them but they're not so bitter as to be inedible.

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First I made my rub, a slightly modified version of my standard. It consists of 1 part each of salt, cumin, chilli, and pepper, 2 parts paprika and chilli and 1/2 part cayenne pepper. I then added some coriander seed, onion powder, garlic powder, and some cocoa.

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Then I removed the membrane from the bone side of the ribs.

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I slathered the ribs generously with Dijon Mustard.

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Then evenly coated with the dry rub.

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I smoked them at 110C for about 5 hours, and then foiled with some bourbon and ginger ale for moisture for another couple of hours. I should have foiled them at around the 3 hour mark I think.

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Tomorrow I'll reheat them in a slow oven and baste slightly with BBQ sauce, then serve with the BBQ sauce on the side.

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f***ing yum

I'd hit it, I mean eat it.

stinky, you have almost won me over with this one. I would like to know though, is the sauce dripping and sticky? Or is it hard and crackly?

my missus loves ribs (i prefer to actually get a decent quantity of flesh with my meats)

stinky, you have almost won me over with this one. I would like to know though, is the sauce dripping and sticky? Or is it hard and crackly?

There's no sauce at this stage, just the rub which forms a tasty smokey bark on the outside of them. I'll be adding sauce for serving. If I sauced them now the bark would go soft and lose it's crunch.

I've got a beautiful homemade bbq sauce for them.

Interesting... I think I like them less crunchy and more chewy though. I'm definitely tempted to get one of the women in the house to try making these.

I doubt a women will assist.
Ribs = fatty
Smoking = more blokey then a bbq

you make it sound so erotic obes

We need a thread on homemade bbq sauce!

I see you use cocoa and I seem to remember some chocolate reference in a thread/post about chili a while back.

Is chocolate/cocoa some sort of secret ingredient in hot/spicy food?

Garlic powder again ?

Dont you like Fresh Garlic ?
theres a way to get that smell off the fingers.
Water + Stainless Steel.

So yeah what is the deal with the chocolate in there stinky explain that to us. Chocolate goes really well in Chilli con corne, just a small amount is all you need. In fact a lot of mexican dishes get a bunch of awesome from a chunk of dark chocolate. A bit of chocolate also does really well in spag bog.

OK so just went back and read this post from other thread. I learnt something today. Thanks Stinky!

Garlic powder again ?
Dont you like Fresh Garlic ?

What part of dry rub is hard to understand?

Your spice concoction looks pretty similar to Cajun Spices, I love that s*** on lamb cutlets.

Garlic powder again ?

Dont you like Fresh Garlic ?
theres a way to get that smell off the fingers.
Water + Stainless Steel.

Dry Rub. I usually make enough to store for a few months, fresh garlic would make that impossible, not would it even work well in a dry rub.

Wish I could work at stinky's work :(

(i prefer to actually get a decent quantity of flesh with my meats)

hi5

That looks disgusting. Something Fred Flintstone would give to his dog. A dried piece of bone. Except with Chocolate and mustard on it, so the dog would not eat it either. And good job on using alcohol to add moisture, that was really clever.
Still waiting on the day you make something modern like a salad or a cheesecake.

last edited by thermite at 11:27:58 19/Jan/09

'ole negative nelly is in the house.

That looks disgusting. Something Fred Flintstone would give to his dog. A dried piece of bone. Except with Chocolate and mustard on it, so the dog would not eat it either. And good job on using alcohol to add moisture, that was really clever.
Still waiting on the day you make something modern like a salad or a cheesecake.

Next time remove the cock from your mouth before speaking because all I heard was WAAAAAAAHHHHHHHHHH

Nice! will copy this one.

f*** yeaaaaaah

Still waiting on the day you make something modern like a salad or a cheesecake.

I'm sure you're probably trolling ( although you do come across as an idiot ), but I'll respond anyway.

* Dinosaurs ate salad. It's a few score million years off being considered modern.

* Cheesecake dates back to well before Christ. The ancient romans and greeks had cheesecake. It was served at the olympic games in 700ish BC. That's only several thousand years off being modern, so you're getting closer.

* This style of dry-rubbed bbq pork ribs is said to be pioneered by Charlie Vergos from the Rendevous restaurant in Memphis in 1948. More modern than the Cheesecake and Salad by an order of thousands and millions of years respectively.

However if you're waiting for me to cook something modern, you probably missed :-

Seared Duck breast with Pomegranite reduction Such sauces are considered a mainstay of modern cuisine.

Jagerbomb Icecream cake, invented by me just a few weeks ago ... I guess that counts as modern?

Kangaroo Chilli Con Carne An Australian modern twist on an classic mexican dish

Wagyu Rib Eye with Ratatouille Wagyu steak is a mainstay of 'modern cooking', and can be found at most modern restaurants.

u tell em

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http://lh6.ggpht.com/_hfe90lHotco/SXPq3JIaMiI/AAAAAAAAG98/8GSKSW_zruE/s800/P1190005.JPG

Does everyone at your office hate your guts stinky? I do and I don't even get to smell this s***.

The select few that get to eat with me love me ... everyone else pretty much hates me.

btw coleslaw was half red cabbage, half cabbbage, fennel and carrot. 1/2 cup vinegar, 1/3 cup sugar, 1.5 cups egg mayo, salt and pepper.

Does everyone at your office hate your guts stinky? I do and I don't even get to smell this s***.

Ill tell you now it smelt and tasted f***ing awesome.....and we love his mum more.

OMG imagine missing out on that.....when it's being eaten right in front of you!

You should do a raffle every week, $1-2 entry, winner gets lunch!

hahaha that'd be the best scam ever fireblood.

expecting to see stinky on iron chef america any day now...

if the american version is anything like the japanese one he'll have to cut down on cooking times.

On iron chef I could smoke them for 30mins over a wok with woodchips, then put them in a pressure cooker for the other 30 mins. Would probably work out okay.

pressure cookers are godly