Seldom's own BBQ Country style ribs

[Seldom]

Last year I had an idea for grilling country style ribs so that they would be very moist and super tender. I came close last year but made a mistake. Today I changed my recipe and Ding, ding, ding, we have a winner!

I hand-picked three ribs, picking those that had more fat than others in the case. I put a rub on them overnight than tied them into a log-shaped bundle. By picking your ribs rather than just buying a Boston butt is that you can only guess at the interior fat content of the roast. The way I did it allows you to optimize the amount of interior fat. I did them on the grill as I do baby backs for 3 hours at about 250* over indirect heat. At the end of the 2nd hour I spread my BBQ sauce on. At the end of the 3rd hour I put the last coat of sauce on and wrapped the bundle in foil and wrapped that in newspaper for 45 min. ***VERY IMPORTANT*****

Moist and melt in your mouth tender with seasoning throughout! Absolutely what I had in the back of my mind for a couple years worked!

The BBQ sauce is new to us as it was only the 2nd time I've used it. It's a chipotle BBQ sauce and the recipe is on Shiri's (Willard Hilton) website. We both like it a lot so I'll include it with the other favorites I make.

Mike

[Canadian trapper]

Sounds like you have a winner. Ribs, wings and beer. Can't go wrong. I might just give this a try.
The Canadian Trapper

[TRAPnHUNT]

Oct 3, 2012 18:08:05 GMT -5 Seldom said:

At the end of the 3rd hour I put the last coat of sauce on and wrapped the bundle in foil and wrapped that in newspaper for 45 min. ***VERY IMPORTANT*****

Mike,
In the competitive cooking world, what you did here is better known as the "Texas Crutch". Why they call it this is beyond me but it's been called this for a long long time. What this method does is force the moisture back into the meat and helps tenderize it that much more.
Do you make up your own dry rub or do you use a commercial rub?
This does sounds tasty for damn sure! Good job!;D

[Seldom]

Oct 4, 2012 8:42:41 GMT -5 TRAPnHUNT said:

Oct 3, 2012 18:08:05 GMT -5 Seldom said:

At the end of the 3rd hour I put the last coat of sauce on and wrapped the bundle in foil and wrapped that in newspaper for 45 min. ***VERY IMPORTANT*****

Mike,
In the competitive cooking world, what you did here is better known as the "Texas Crutch". Why they call it this is beyond me but it's been called this for a long long time. What this method does is force the moisture back into the meat and helps tenderize it that much more.
Do you make up your own dry rub or do you use a commercial rub?
This does sounds tasty for damn sure! Good job!;D

Absolutely right TH, that is exactly what my method is called and it really works.

I make my own rub and I make my own BBQ sauce. I just use recipes others have developed. I may change some things such as substituting molasses for brown sugar or the amount of hot but that's about it.

This recipe is all mine from my head and last year I wrapped the meat but left it on the grill. It actually overlooked it so that it dried it out even in foil and I had very dry meat instead of succulent. Not this time, it came out perfectly tender and moist. If it were my baby back's the meat would have just about fallen off the bones and I'd have had to use a spatula to lift the rack.

[TRAPnHUNT]

Ive used that methode many times and Im always amazed how well it works. Ive only tried it on pork ribs but Im sure it would work on other meats and various cuts.
As far as my iwn recipes go, I have a very bad habit of not writing it down. After years of cooking, I tend to just toss spices together plus adding a few new things. Im to the point now where when I make a bourbon sauce, Im getting particular of which bourbon I use. My last 5 batches of bbq had Jack Daniels Single Barrel in it.
Maybe its because its what I wanted to drink while I was cooking!

[lookout]

Oct 3, 2012 18:08:05 GMT -5 Seldom said:

At the end of the 2nd hour I spread my BBQ sauce on. At the end of the 3rd hour I put the last coat of sauce on and wrapped the bundle in foil and wrapped that in newspaper for 45 min. ***VERY IMPORTANT*****

I assume this meat wrapped in foil wrapped in newspaper is just resting at room temperature?

[Deleted]

Interseting thread ;D

[paddyg441]

;D ;D

Nothing like cooking on the Barbie, love trying something new, each and every time, Thanks "Mike"

[Seldom]

Oct 4, 2012 16:44:43 GMT -5 lookout said:

Oct 3, 2012 18:08:05 GMT -5 Seldom said:

At the end of the 2nd hour I spread my BBQ sauce on. At the end of the 3rd hour I put the last coat of sauce on and wrapped the bundle in foil and wrapped that in newspaper for 45 min. ***VERY IMPORTANT*****

I assume this meat wrapped in foil wrapped in newspaper is just resting at room temperature?

Yes it is. The aluminum foil holds the moisture in and newspaper acts as an insulator keeping the meat hot so it steams.

[Seldom]

Oct 4, 2012 15:36:13 GMT -5 TRAPnHUNT said:

Ive used that methode many times and Im always amazed how well it works. Ive only tried it on pork ribs but Im sure it would work on other meats and various cuts.
As far as my iwn recipes go, I have a very bad habit of not writing it down. After years of cooking, I tend to just toss spices together plus adding a few new things. Im to the point now where when I make a bourbon sauce, Im getting particular of which bourbon I use. My last 5 batches of bbq had Jack Daniels Single Barrel in it.
Maybe its because its what I wanted to drink while I was cooking!

I've thought it would work on a grilled chuck roast. Get a really well marbled one, do it low & slow, and wrap it. I'm thinking you might have one smokey, succulent piece of beef!

You're very right TH, there are some really nice whiskey and or bourbon BBQ sauce recipes out there that I've tried.