Pork Loin Backribs, What do I do?

I have never made ribs but have enjoyed eating them so I bought a big package of ribs at Costco. Now…what do i do?? I have been looking online and it seems slow and low is the tempo. BBQ sauce or spice rub or both? Any insight would be helpful. We are having poeple over so I don’t want to blow it! [cheers.gif]

A quick and easy method: par-boil the ribs for an hour or so in a mixture of water, red wine, garlic salt, soy-sauce, and black pepper. Once par-boiled, slather your favorite BBQ sauce on both sides and smoke indirectly for around 15 minutes.

Wow, that does sound easy Mike. And serve with Zin right?

Par-boiled? NEVER!

John, send me your e-mail address and I’ll send you a .pdf of Landreth’s fairly detailed method. It works.

One of yours will do beautifully John.

But listen to Dr. Wood (or Tex) if you want an even more lucious compliment to the 06 Tributary!

Bob, please forward Bill’s recipe to me as well (I want to grill with the big boys)!

Ok here is what I do, and this is easy and works very well.

Season ribs with salt and pepper and if you are doing BBQ sauce then spread a little of that on there as well. Then wrap ribs in plastic wrap. Then wrap plastic wrapped ribs in tin foil.

Bake in the oven at 225° for about 2 hours. This slow cooks and steams the ribs in their own juices.

Remove and finish on a grill for just a few minutes on each side, adding more BBQ sauce for a nice glaze.


I forgot I can post it here as an attachment.

Tiffs won’t work - need to be jpeg

I can see it. Just takes a few seconds to load, but I’ll copy and paste the text.

There’s definitely something to be said for brining. I’ve done that a few times and had great results.

Thanks guys. I will report back later this evening on how they turn out.

So how are you gonna do them?

Nobody mentioned a very important step.

There is a papery membrane on the back side of the ribs. Make sure you peel it off. It’s a PITA to get off, but it helps if you use a towel to help with the grip. I wiggle the end of a spoon between it and a bone to make a space where I can gain some traction.
Don’t skip this step or you’ll be picking it out of your teeth later. If you don’t get what I’m talking about - search YouTube - there’s a few “how to” videos there.

I use a similar method to Bill’s - indirect, low and slow heat, with packets of wood chips to create the smoke.
I place a water pan under the ribs.

I only use a dry rub - off the top of my head, kosher salt, black pepper, cayenne, paprika, granulated garlic, brown sugar, and some onion and celery salt, IIRC.

When you see the meat start to pull back from the ends of the bones, you’re there.

Good point. My butcher does this for me but yes, mildly important step.

I think I found that membrane but PITA is an undestatement! After spending 1/2 an hour I gave up. I brined the ribs and have the dry rub on. I am going to put them on the grill low heat and let them go for awhile. We only have a gas grill so the smoking option is not going to happen unfortunately. I will put on bbq sauce in the end and we shall see how they turn out. Thanks everyone for your tips. [cheers.gif]

Smoking IS an option on a gas grill!

Get an aluminum pie pan, some wood chips, soak them, drain them, and put that pan under the grate, on the heat shield, and smoke away!

Here is what I am doing right now at this very minute:
Smoking/baking in my Emeril 5 in 1 cast iron cooker.
Salt the ribs and hickory chips inserted. The wife does not like rubs.
1h 45 mins. 275 degrees F.
I will BBQ them for 15 minutes tomorrow while slathering them in sauce.


Tried this last night and found the ribs exceedingly salty (basically inedible)? Where did I go wrong? Is the brining combined with the rub too much?