Tailgating at Home, Redneck Style: Country Style Ribs and More.

 51 replies


Disclaimer: This isn’t BBQ, it’s faux-B-Q, but FBQ is better than no-B-Q, and I no longer live in a BBQ Mecca.  Needs must when the Devil drives.  Also, don’t get twisted at everything in the pic.  I was going to talk about homemade rubs, but after I got the ribs back in the fridge, I realized that rub’s an article in itself.  Mine’s based off Alton Brown’s rub recipe (google the words ‘Alton rub”, it’s the top result), or you can go commercial.  I’ll use commercial sauce, but if you have your own, great.

OK, y’all said more structure would help, so here we go.  I will lead off by saying that my style of cooking is very much by eyeball and feel (baking is another matter), so pretty much everything is an estimate – and the recipe, such as it is, is a description of what I did.  The how and why I did what I did will follow the structured segment, but I’ll try to ensure that all the basic steps come first.  Additionally, while I’m using a 2-day method, rubbing that early isn’t essential, it’s just that longer is better.  Shorter cure time works ok, too, so don’t feel too tied to today’s process WRT how long before cooking you rub your meat. 

So, the star of the show is brought to us via a nice sale on country style “ribs”.  At $1.59/lb., I brought home almost 5 pounds of meat for under $8.

Day 1:

Ingredients:

4.8lbs “Ribs”

Cheap Yellow Mustard (CYM)

6oz. (approx) Rub (more on this later)

Tools:

Shaker jar

Heavy duty aluminum foil

Freshly-washed hands

Process:

Rub a thin layer of CYM over all surfaces of each rib

Shake thick layer of rub onto all surfaces of each rib

Wrap in foil

Put foil pouch in fridge

Drink Bert’s and be a nuisance online (optional)

Go to bed

Notes: I will get into homemade rubs below [edit: in the comments, I guess.  I was a bit rushed today.], but if you prefer, there are many fine commercial rubs available that will work just fine.  Perhaps other BBQ folks would be kind enough to suggest some favorite brands, for those who prefer that route.

Safety note:  Because this is pork, be careful to avoid touching anything after you’ve handled the meat.  I go clean hand/dirty hand, but medical-type gloves are cool, too.  Also, put your pouch on something (like a cookie sheet) to catch drips and place on the lowest shelf of your fridge.  Food poisoning might interfere with your enjoyment of the game.

Game Day:

Ingredients:

Rubbed ribs

BBQ sauce

Liquid smoke

Tools:

More HDAF

Cookie sheet pan

Silicone brush

Tongs

Freshly-washed hands

Process:

About 1 hour before your scheduled cook time, take your meat out of the fridge and let it come up to room temp.  If you haven’t done so to this point, this is the time to rub the ribs, as described above. 

When you’re about ready to go, preheat the oven to 375F

Place ribs on a cookie sheet lined with HDAF and put in oven for approx. 15-20 mins. (This is to help “set” the rub into a crust, more later)

Remove ribs (Careful, hot stuff) and wrap, loosely arranged (close but not touching) in a foil pouch and lower heat to 250F.  Add 1/2 tsp liquid smoke in with the ribs, if desired.

Return to the 250F oven for an hour and a half (more on this below, but get a probe thermometer), open pouch and check for an internal temp of 175F – 180F.

If you are in the target zone, set the oven back to 375F, brush thin layer of BBQ sauce onto the ribs, then return to the by now preheated (I hope) oven for about 15 minutes.  This is to set your BBQ sauce into a “bark”, but that doesn’t mean all hard and crunchy.  You’re looking to give the sauce a good grip on your meat, get it friendly with your rub, and caramelize the sugars in the sauce a bit.  A little crunch is ok, of course, but it depends on you, mostly.  Cover loosely with foil and rest for 15 – 20 minutes.  Your target temp for the inside of the meat’s 190F, plus or minus 10 degrees.

Take meat to a dark recess and hunch over it like a Neanderthal, snarling at any who approach as you gorge yourself silly, or serve to friends and family with sides of your choice.  Box mac & cheeze for us tonight, but whatever you prefer with your ‘cue. 

************************************************************

Discussion: 

With ‘cue of any sort, your time and temp are going to vary depending on your heat source and what you are cooking, which is why a probe thermometer’s pretty close to essential.  They don’t cost all that much, and once you get used to using them, you might wonder how you got by before that.  Not to mention that factors like boneless vs. bone in can play a role. 

The essence of my Redneck approach is inexpensive and do-able in the kitchen along with a heavy dose of getting your hands dirty and getting a feel for what you’re doing.  Things might not go as well as you like at first, but if you pay attention to what you’re doing, you can adjust and adapt – and if it’s underdone, that’s what nuke-O-waves are for. 

************************************************************

Bonus:  Dessert course: Reese’s pie

Ingredients:  

Peanut butter

Pre-made graham cracker crust

1 Box of instant chocolate pudding and the amount of milk the pie filling recipe on the box calls for.

Tools:

Nuker

Silicone spatula or other spreader (cooking spray to lightly coat it can be helpful)

Stuff to mix the pie filling in, microwavable bowl, etc.

Procedure:

Working in 30sec. bursts, nuke about 1/2 cup of your PB until it’s quite warm and loose and easy to spread, pour in pie crust, spread evenly, and set aside to cool.

Make the pie filling per the recipe on the box, doing it now will help keep you from pouring it onto hot PB (guilty).  When the PB is cool, pour filling into pie crust, and chill per directions. 

Slice, serve, and bask in glory.  I’ve never seen this fail to please, but I suppose the uncouth who don’t like Reese’s might exist.  For now.  😉

Notes:

While good as-is, there are plenty of ways to tweak this.  I’ll talk about those in the comments with whoever’s interested, but the main one is that a real Reese’s cup’s PB is slightly dry and gritty, and you can get a little of the grittiness going with a tablespoon or two of sugar mixed in just before you spread the PB.

Edited to add:  I have a Q & A thread started for each recipe, so feel free to use them.  I’ll keep up as best i can.

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NorCal_Chief
NorCal_Chief
12/13/2018 6:14 pm

Looking good.

Since we couldn’t make it back to KC I had Joes ship out some ribs for tonight’s game, and whatdaya know, they showed up 2 hours ago and should be ready around halftime. Also making up some Gates faux BBQ beans.

We’ll be doing what we can tonight to add to the 142.2db from CA…GO CHIEFS!!

JuvatBull
JuvatBull
12/13/2018 6:09 pm

Tony and crew –
Love the site, can’t wait to see what you do with it.

Haven’t been active on AP in quite sometime, but was a longtime contributor and commentor before that. Would be happy to do some statistical work for you all of you need contributors in the future.

Love to be here among passionate fans. Can’t wait for the game tonight!

Go Chiefs!

HawaiiFiveOh
HawaiiFiveOh
Reply to  JuvatBull
12/13/2018 6:16 pm

Wow! There’s an old time name! I miss your analysis

zulu trader
zulu trader
Reply to  JuvatBull
12/13/2018 6:29 pm

Bring it! — please

Patomic Fist
Admin
Reply to  JuvatBull
12/13/2018 6:41 pm

Long time no see. Yeah some stats articles by you would be very cool. I’ll let Tony know you’re interested.

JuvatBull
JuvatBull
Reply to  Patomic Fist
12/14/2018 12:48 am

Thanks fist

gonzangkc11
gonzangkc11
12/13/2018 5:27 pm

Anthony Stratton
Admin
12/13/2018 5:16 pm

Good stuff!

Pelletman
Pelletman
12/13/2018 5:12 pm

I need someone’s best no beans Texas Red chili recipe.

Thanks 🙂

Anthony Stratton
Reply to  Pelletman
12/13/2018 5:16 pm

No beans? Get out!

Pelletman
Pelletman
Reply to  Anthony Stratton
12/13/2018 5:18 pm

can’t eat em, dropped a shit ton of LBs though in the process.

Anthony Stratton
Reply to  Pelletman
12/13/2018 5:36 pm

No wonder Hitchens & Ragland suck so bad.. Its all your fault!

HockeyWinger
HockeyWinger
Reply to  Anthony Stratton
12/13/2018 5:18 pm

beans in chili?

comment image

pompano
Reply to  HockeyWinger
12/13/2018 5:28 pm

What about celery? Asking for a friend..

KC Dude (A.K.A Zif)
Reply to  pompano
12/13/2018 5:30 pm

No to celery. Just carrots, tofu, and ketchup.

zulu trader
zulu trader
Reply to  KC Dude (A.K.A Zif)
12/13/2018 6:30 pm

what? No BHQV?

HockeyWinger
HockeyWinger
Reply to  pompano
12/13/2018 5:31 pm

In chili?
comment image

HockeyWinger
HockeyWinger
Reply to  pompano
12/13/2018 5:33 pm

I think if someone said I needed to put celery in chili I’d say, “Fuck that, I’m making gumbo instead. “

HockeyWinger
HockeyWinger
Reply to  Pelletman
12/13/2018 5:17 pm

Same here.

Pelletman
Pelletman
Reply to  BleedingRedAndGold
12/13/2018 5:36 pm

Nice thanks

Rocketman39
Rocketman39
12/13/2018 5:04 pm

won’t be in threads tonight, hope y’all make up for my like 6 missing comments 😛

gonzangkc11
gonzangkc11
Reply to  Rocketman39
12/13/2018 5:12 pm

Cheers – hope you can watch our Chiefs!! 🙂

Rocketman39
Rocketman39
Reply to  gonzangkc11
12/13/2018 5:18 pm

I actually got stuck working tonight so I’ll just have to watch the box score. Also hoping my decision to sit Melvin Gordon in the opening round of fantasy playoffs was a good one (is sounding like it is)

gonzangkc11
gonzangkc11
Reply to  Rocketman39
12/13/2018 5:21 pm

sneak your phone in your pocket & plug in a ear bud in listen 🙂

Team Player
Team Player
Reply to  Rocketman39
12/13/2018 5:56 pm

Espn reported he’s inactive. ?

gonzangkc11
gonzangkc11
12/13/2018 4:55 pm

BELIEVE CHIEFS KINGDOM!! (6 MORE WINS TIL GLORY)

Nasrani
Nasrani
12/13/2018 4:07 pm

Doggone those ribs look tasty.

KC Dude (A.K.A Zif)
Reply to  BleedingRedAndGold
12/13/2018 5:31 pm

You sir are an ass. 🙂

Team Player
Team Player
12/13/2018 3:44 pm

Offseason project and fundraiser:
The official AG cookbook

John Doerty
John Doerty
12/13/2018 3:41 pm

Keep em coming. This is a good way to put a “recipe” together, and provide ideas to the rest of us. Of course it makes me hungry as hell, so there is a downside.

HockeyWinger
HockeyWinger
12/13/2018 3:29 pm

Nice to see the Faux-B-Q getting some love. I am always afraid to even say the word ‘barbecue’ around here fearing if pressed for more information I’ll have to admit the words “crock pot.”

More of a grill guy. I have “smoked” (it’s in quotes people 😛 ) on my Weber grill, but its not the same.

Look forward to people rub/sauce recipes and suggestions.

HawaiiFiveOh
HawaiiFiveOh
Reply to  HockeyWinger
12/13/2018 3:34 pm

Crockpot pulled pork or country ribs are just fine for a weeknight or for those with limited space.

Team Player
Team Player
Reply to  HawaiiFiveOh
12/13/2018 3:38 pm

No judgment here. I will smoke brisket to abou 3/16” ring then let the instapot break down the fibers

HawaiiFiveOh
HawaiiFiveOh
Reply to  Team Player
12/13/2018 6:41 pm

I’ve had a couple of times here in Seattle where the fire just died from lack of fuel and it was so close to the end of the smoke I finished it in the oven. Back in Oklahoma, it was so damn windy some days I could get smoke but no heat and ended up finishing things in the oven. Bitterly though.

Snafu
Reply to  HockeyWinger
12/13/2018 5:35 pm

Oh, you can smoke with a Weber just fine, man. It’s a cooker.
Just depends on how you set up.

Team Player
Team Player
Reply to  Snafu
12/13/2018 5:54 pm

Pellet tubes hold chips just fine, for example

KC Dude (A.K.A Zif)
12/13/2018 3:19 pm

Made me hungry. All there is to eat in my office is the desk. I wouldn’t recommend eating a desk. Just doesn’t taste very good.

zulu trader
zulu trader
Reply to  KC Dude (A.K.A Zif)
12/13/2018 6:34 pm

wash it down with some BHQV
BHQV use # 64; Wood Dissolver

Vbchief29
Vbchief29
12/13/2018 3:15 pm

Yummmmm

BuckeyeMike
BuckeyeMike
12/13/2018 3:07 pm

Playoffs I’m gonna nail this hopefully.

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