do you mind sharing your technique/recipe? ive never made homemade ribs...have no idea where to start h:

 

john, take some pics please..

 

if grilling or smoking try to keep the lid on as much as possible and maintain a temp of around 300.


16-20oz tomato sauce
1 Tbsp onion powder
1/2 cup brown sugar
1 tsp. freshly ground black pepper
1/2 tsp. dry mustard
1 tsp. salt
1 Tbsp molasses
1 Tbsp corn syrup
1/4 tsp. cayenne pepper
1 tsp. garlic powder
2-3 tsp. liquid smoke
1/2-1 tsp tobasco

simmer for 15-45min to desired thickness

Use a garlic powder, onion powder, season salt rub
cook ribs at 350* for 1 1/2 hours, slather in sauce cook for another 30-45min.

 

Well since you asked...

I use a rub that I make and put it on the ribs usually the night before cooking and let it sit in the fridge wrapped in foil until time for cooking.

Get the smoker to temp of 225-250 and place the ribs on. The key is indirect heat with this. The ribs are cooking for 3 hours then I wrap them in foil with the shiney side inside and cook for 2 hours then unwrap and apply sauce of choice (I do home made) and let cook for another hour.

I tend to put some apple juice in a can and place it inside the smoker so there is extra moisture and flavor but it's your choice on that.

Should give you ribs that fall apart nicely and taste awesome.

 

Custom smoker? Pics?

 

This is good...but most of us don't have a smoker. I usually oven cook them for a few hours at 225ish with the rub on, then apply the sauce and finish them on the grill. Another good trick is to put apple juice in a hand sprayer and spray the ribs while they cook.

There are lots of good premade rubs you can get if you don't have the time or recipe for one.

 

Here is the low down on the UDS

http://www.thesmokering.com/forum/viewtopic.php?t=13224

real easy to build and also that site has tons of good BBQ and smoker info so look around a bit.

 

Chole bhature, although in retrospect that is a breakfast dish.


I built myself a quick smoker last summer. It does really well but can't hold a large (20+ lb) brisket. It's just a $20 aluminum trash can with a hole cut in the side to access the fire and a "recycled" cooling rack that fits perfectly in the lip of the trash can. And a vent hole on top and bottom. I need to get a little adjuster for the top like a Weber. Oh and I have an old round cookie sheet that sits under the meat to catch drips and shield the meat from direct heat. Overall I think i spend just the $20 on the can and found everything else. It's cooked at least 4 briskets and a rack of ribs all pretty well and much better than the adapted gas grill I previously used.

 

Check that site I posted in the cooker section there are some templates for vents.

Might want to check out some info on using aluminum garbage cans too becUse I seem to remember it being a bad idea for some reason but not sure. I just don't want you getting sick or anything, although I like the idea

 

I saw those. It has to do with the possibility of the zinc coating coming off from the fire. I really only see that being an issue the first time if it ever was one and I do believe I had a test burning to get rid of any oils or crap that might have gotten on it. Thanks for point that out though