What are some of your methods to get them good and tender?

This is my first try at ribs. I plan on pressure cooking them and then grilling them with sauce.

Sadly my wifes Aunt made the best ribs I ever had but passed away to young.

pressure cooking and then grilling?

this thread will not be pretty

slow and low. It takes time and moisture to convert the connective tissue into gelatin. I use Alton Browns method, makes great ribs by braising then broiling. Its "almost" authentic BBQ, no smoker required. The directions arent really clear, but you make foil "pouch" for each slab. It has to be air tight to no moisture leaks out. You can replace the wine for plain old water, "but water doesn't bring much flavor to the party" as Alton says.

I use fresh ground chili powder from ground red pepper flakes. Better that regular chili powder.

Its takes about 3 hours, but they are gooood.

Who Loves Ya Baby-Back? Recipe courtesy Alton Brown Show:   Good Eats Episode:   A Rib For All Seasons 2 whole slabs pork baby back ribs Dry Rub: 8 tablespoons light brown sugar, tightly packed 3 tablespoons kosher salt 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon jalapeno seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon rubbed thyme 1/2 teaspoon onion powder Braising Liquid: 1 cup white wine 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey 2 cloves garlic, chopped Preheat oven to 250 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 3 1/4 hours (for 2 slabs of ribs). Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze. *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

edit: if you do more than 2 slabs in the oven at once, you must add more time  because there is more mass in the oven. So, for 3 slabs cook for 4 hours, 4 slabs for 4.5 hours. Dont worry about overcooking, the moisture in the pouch will only work its magic over time. Dont get anxious and pull them out early....or they will be tough and crappy ribs. TIME+HEAT+MOISTURE=BRAISING=Good melt in your mouth ribs.

edit again: DO take 5 minutes and pull the silver skin off the inside of the ribs, it makes a world of difference. "Silver skin" is a very strong tissue that is not digesible and will not break down with braising or anything other than burning it off or pulling it off before you cook it.

I don't pressure cook them but I DO simmer them in a marinade forabout 30 min's before I hit them with the sauce and throw them on the grill (Very low heat) for about and hour.

Stuff just falls off the bone.....

I would take them and lay them in a pan and just brush on a light layer of your favorite bbq suace. Get a bunch of onions and and cut them up and cover the ribs cover the pan with foil and put them in the oven at 325 for 2 hours. After two hours take them out and remove the onions you could save them in a rubbermaid container and freeze them to make French onion soup with them later in the week. Then you cover the ribs wih your favorite suace and put them back in the over of 350 for 15 minutes.

Quoted: pressure cooking and then grilling? this thread will not be pretty

Did I commit a bit of a grilling faux-pas?

I know I will get some great advice in the end, So I will take the "grilling"

coz.... ribs aint for grillin, ribs are for bbq.
p.s. sauce is for when you screw up.
since this is your first try it is ok, dont forget to peel the membrane from the inside.
cook slowly and the try the rub listed it looks pretty good.

Quoted: What are some of your methods to get them good and tender? This is my first try at ribs. I plan on pressure cooking them and then grilling them with sauce. Sadly my wifes Aunt made the best ribs I ever had but passed away to young.

Sorry about your Aunt... if she were here she would tell you to pressure cook for thirty minutes, "flash" grill for 30 minutes and then microwave "low and slow" for about 45 minutes.   Then, lather on the KY Masterpiece.  You won't believe your taste buds!  

+1 on removing the silver tissue - I think its sinew, but don't quote me on that.

I use a rub of Jack Daniels, honey, BBq sauce, a hint of Horseradish (not sauce, fresh crushed), and sauteed onions.  Wrap airtight in tinfoil, and then over a very low fire.  About 10 minutes before they are done, remove the foil and crank the flame, apply more glaze rub, and lightly burn the outside.  

Mmmm, mmmm GOOD!  

Baby backs?  cook at 225 on the smoker.  2 hours unfoiled, 1 hour in foil, 1 hour with the foil open.  Get some Texas Pepper Jelly Pineapple Habanero and use it as a glaze during the final hour.  For a rub, I like either Texas BBQ Rub or Seven Flags Grillin' Mud.

If you dont have a smoker, you can put a foil pouch of wood chips in your grill for smoke flavor.  Put the fire on one side of the pit and the meat on the other side.  For not a lot of money, one of these with a couple of modifications is a godd little smoker for chicken, pork butts and ribs.

Quoted: +1 on removing the silver tissue - I think its sinew, but don't quote me on that. Mmmm, mmmm GOOD!

The lungs are surrounded by two membranes, the pleurae. The outer pleura is attached to the chest wall and is known as the parietal pleura;

Quoted: Quoted: +1 on removing the silver tissue - I think its sinew, but don't quote me on that. Mmmm, mmmm GOOD!   The lungs are surrounded by two membranes, the pleurae. The outer pleura is attached to the chest wall and is known as the parietal pleura;

Now there's a man who knows his BBQ!  Interested enough to study the anatomy of hoofed feed critters that go over coals!

I salute you.  And thanks for the information!  

Alton Brown's recip is damn good, I have used it.

I had some pretty good ribs over at a friend's house last night.  He boiled them for about 30 minutes in some water with some various seasonings (I'm not sure exactly, I'd guess seasoning salt by the smell, maybe with some onions) then threw 'em on the grill for about 15 or 20 minutes.  Slop on some BBQ sauce and dammit they were good, tender too.  Simple and good.

Quoted: I had some pretty good ribs over at a friend's house last night.  He boiled them for about 30 minutes in some water with some various seasonings (I'm not sure exactly, I'd guess seasoning salt by the smell, maybe with some onions) then threw 'em on the grill for about 15 or 20 minutes.  Slop on some BBQ sauce and dammit they were good, tender too.  Simple and good.

Never boil ribs unless you are making rib soup.

Quoted: Quoted: I had some pretty good ribs over at a friend's house last night.  He boiled them for about 30 minutes in some water with some various seasonings (I'm not sure exactly, I'd guess seasoning salt by the smell, maybe with some onions) then threw 'em on the grill for about 15 or 20 minutes.  Slop on some BBQ sauce and dammit they were good, tender too.  Simple and good. Never boil ribs unless you are making rib soup.

Simmered?

Quoted: Quoted: Quoted: I had some pretty good ribs over at a friend's house last night.  He boiled them for about 30 minutes in some water with some various seasonings (I'm not sure exactly, I'd guess seasoning salt by the smell, maybe with some onions) then threw 'em on the grill for about 15 or 20 minutes.  Slop on some BBQ sauce and dammit they were good, tender too.  Simple and good. Never boil ribs unless you are making rib soup. Simmered?

Smoked, low and slow.

Quoted: Quoted: Quoted: Quoted: I had some pretty good ribs over at a friend's house last night.  He boiled them for about 30 minutes in some water with some various seasonings (I'm not sure exactly, I'd guess seasoning salt by the smell, maybe with some onions) then threw 'em on the grill for about 15 or 20 minutes.  Slop on some BBQ sauce and dammit they were good, tender too.  Simple and good. Never boil ribs unless you are making rib soup. Simmered? Smoked, low and slow. www.peppersandsmoke.com/photo/photo.php?file=/gator_cookoff/ribs%20sliced.jpg

Holy Slow Smoked Rib goodness right there,that looks VERY tastey

+1  Listen to the foodies, they know of what they speak.. I always use moist heat first, then grill mark later

Quoted: slow and low. It takes time and moisture to convert the connective tissue into gelatin. I use Alton Browns method, makes great ribs by braising then broiling. Its "almost" authentic BBQ, no smoker required. The directions arent really clear, but you make foil "pouch" for each slab. It has to be air tight to no moisture leaks out. You can replace the wine for plain old water, "but water doesn't bring much flavor to the party" as Alton says. I use fresh ground chili powder from ground red pepper flakes. Better that regular chili powder. Its takes about 3 hours, but they are gooood. Who Loves Ya Baby-Back? Recipe courtesy Alton Brown Show:   Good Eats Episode:   A Rib For All Seasons 2 whole slabs pork baby back ribs Dry Rub: 8 tablespoons light brown sugar, tightly packed 3 tablespoons kosher salt 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon jalapeno seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon rubbed thyme 1/2 teaspoon onion powder Braising Liquid: 1 cup white wine 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey 2 cloves garlic, chopped Preheat oven to 250 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 3 1/4 hours (for 2 slabs of ribs). Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze. *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same. edit: if you do more than 2 slabs in the oven at once, you must add more time  because there is more mass in the oven. So, for 3 slabs cook for 4 hours, 4 slabs for 4.5 hours. Dont worry about overcooking, the moisture in the pouch will only work its magic over time. Dont get anxious and pull them out early....or they will be tough and crappy ribs. TIME+HEAT+MOISTURE=BRAISING=Good melt in your mouth ribs. edit again: DO take 5 minutes and pull the silver skin off the inside of the ribs, it makes a world of difference. "Silver skin" is a very strong tissue that is not digesible and will not break down with braising or anything other than burning it off or pulling it off before you cook it.

I'm going to try these for my next BBQ, thanks.

First, you find a baby..............

This may not be the best method, but it works for me:

I smoke the ribs on the grill for approximately 2 hours.  I don't have smoker, so I build a small charcoal fire on one side and put the ribs on the other side of the grill.  I soak wood chips in water or apple cider for a few hours, then add them to the fire while the ribs are on.  I try to make sure that the smoke is very thick the entire time the ribs are on.
After the ribs have smoked for a couple of hours, I smother them in BBQ sauce and wrap them tightly in foil.  Then, I bake them at 225 degrees for about five hours.

Works real good.

Quoted: First, you find a baby..............

You basturd!!!

I was thinking the same thing...  

Yup....Peel the membrane......cook bone side down 225 degrees to 140 internal.....You need a "Big Green Egg" grill for the best Oink......I love my BGE

My last few batches of baby back ribs I boiled them in a brine for 20 minutes or so, marinated them overnight in a mix of italinian dressing with a little vinagear, threw  them on the smoker for three hours on a low heat covered in a dry rub of garlic powder, black pepper, and salt.

I boil my ribs to get some of the fat out of them. If you do it right they wont be dry, just not as greasy.

"I boil my ribs to get some of the fat out of them. If you do it right they wont be dry, just not as greasy."

If you cook them low and slow for a couple hours the fat melts off.
I have a drain and a can on the cooker to catch it.

I can't get that far. The baby always cries when I try to cut the ribs out.

Quoted: I can't get that far. The baby always cries when I try to cut the ribs out.

Here's what I did:

I had 2 different racks. 1 from Sams fresh cut and 1 from Wal-mart pre-packaged.

I slavered them with BBQ sauce and wrapped with foil, tightly. They are still cooking, I am going for 2-1/2 hours then I will uncover and grill openly.

I used Caribbean Jerk sauce from Cabelas and Quaker Steak and Lube BBQ hot sauce.

I will give an AAR later.