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I know how to grill ribs to perfection,but I'm lacking in the seasoning/marinade department.

Anyone have a recipie they would be willing to share?

Thanks

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Here's a recipe for ribs that will make you cry for more. It's a lot of trouble but worth it.

Step 1 - Remove membrane from inside curve of ribs.

Step 2 - Apply light layer of yellow mustard to both sides of ribs.

Step 3 - Mix following ingredients together and apply to ribs.

3 Tbs fresh ground black pepper

2 Tbs celery salt

2 Tbs brown sugar

1 Tbs paprika

1 Tbs garlic powder

1 tsp salt

1 tsp cayenne pepper

1 tsp dried thyme

1 tsp dried sage

1/2 tsp dried mustard

Cook in indirect heat at 200 to 225 degrees F on pit for about 4-6 hours. Smoke for about 30 min. Do not over smoke or it will turn bitter. About 1/2 way through baste with mixture of butter and apple juice (keep warm to prevent butter from solidifying). The taste is too awesome to describe! Goes good with a "cold one". Good Luck...:P

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ok i am a sucker for BBQ ribs, looks good might try that one thanks for sharing that.

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Chris,

If you're looking for a simpler solution, Bad Byron's Butt Rub is a great rub. You can get it at most barbecue supply stores. Also at www.buttrub.com. I have days when I want to make everything from scratch and try lots of new recipes, and then I have those days that I just want to get going, quick and easy. Buttrub is great for that.

J.

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You can say "Butt rub" here?!? :eek:

BTW - I'm making the Monkhouse recipe right now. I'll post the results later. :)

Edit: Uh, oh. I'm out of sage. Off to the store...

Edited by ChuckHutchings

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Thank you for all the replies. The Monkhouse recipie sounds awesome

I don't have a smoker is this a problem? Can I leave the part out?

I will look for the Butt rub.

I love Ruby Tuesday's ribs and would like to have something similar in taste,just haven't figured out what they use and they wont tell.

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I don't have a smoker is this a problem? Can I leave the part out?

Just put some soaked wood chips in a packet made of tin foil (don't use the cheap stuff or it will tear). Poke a few holes in the top with a knife or something. Throw on the grill.

Presto! Smoker.

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Speaking of marinades...I was listening to Tavis Smiley yesterday and one of his guests was discussing what it takes to have a good BBQ. He said you have to marinate the ribs for 2-3 DAYS! Unfortunately, he didn't mention what he's marinating WITH.

I Googled it and came up with this. Has anyone tried marinating ribs for 2-3 days before? Is it worth the effort? If so, do you have a favorite recipe or does this look "good enough"?

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Speaking of marinades...I was listening to Tavis Smiley yesterday and one of his guests was discussing what it takes to have a good BBQ. He said you have to marinate the ribs for 2-3 DAYS! Unfortunately, he didn't mention what he's marinating WITH.

I Googled it and came up with this. Has anyone tried marinating ribs for 2-3 days before? Is it worth the effort? If so, do you have a favorite recipe or does this look "good enough"?

Sounds like a awesome recipe, but I wonder why the recipe requires double bagging the ribs in the fridge? Place all bags in a clean trash bag and place in the refrigerator.

Longest I've ever marinated something is around 30 hours.

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Maybe one weekend this summer I'll make 5 or 6 different recipes and get a few local PC members to come sample them in a blind taste test.

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Sounds like a awesome recipe, but I wonder why the recipe requires double bagging the ribs in the fridge? Place all bags in a clean trash bag and place in the refrigerator.

Probably just to protect against leakage.

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Maybe one weekend this summer I'll make 5 or 6 different recipes and get a few local PC members to come sample them in a blind taste test.

I'd be happy to fly in for this blind taste test.

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There are only a few ribs left. They were a little spicy for our daughter (she's 12) but my wife and son ate more than usual. (And our daughter DID like them.)

They've never had "dry" ribs before but didn't ask for any sauce. (Which I don't think would hurt them.)

So I guess it's 3.5 (out of 4) stars. :)

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I AM THERE CHUCK!!!!! Just count me in now or put me on the list now i luv my BBQ

Maybe one weekend this summer I'll make 5 or 6 different recipes and get a few local PC members to come sample them in a blind taste test.

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I think it means to keep the flavor in the ribs

Probably just to protect against leakage.

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Want to try an easy marinade for steaks.

But a bottle of Robusto Itallian salad dressing,I t's been a few years but I believe it's made by Seven seas or Wish bone?

Place steaks with a heavy coating in sealed bowl and let stand in the frig a day or two.

I used to love this,but got kind of tired of it after a while.

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Want to try an easy marinade for steaks.

But a bottle of Robusto Itallian salad dressing,I t's been a few years but I believe it's made by Seven seas or Wish bone?

Place steaks with a heavy coating in sealed bowl and let stand in the frig a day or two.

I used to love this,but got kind of tired of it after a while.

Wishbone Italian is a great marinade - particularly for London Broil or similar cuts of meat.

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Chris Thanks for this thread. I love ribs and thought I had a couple of good reciepies. But now I'm going to try some of these.

Greg

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So how do you guys tell if they are done? Tear test? I mean 4-6 hours is a wide spread of time...

Practice.

After a while you learn to leave the lid closed and you just know when it's done.

A lot depends on the cut of the meat. Steaks generally take higher heat for a shorter period. Ribs are tougher meat and a longer cook at a lower temp breaks down the "toughness".

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