Chip@sorryboysbbq.com
Chip Faul
Keystone Heights, Florida
321-626-7725
Gary Leyman
Orlando, Florida
407-859-8079
|
Chip@sorryboysbbq.com
Chip Faul
Gary Leyman
|
|
|
There is not a singular style of BBQ that is more requested or loved world wide than the pork spare rib. Over the years our Barbeque Team has cooked all the different varieties of ribs. I would like to explain some of the different cuts before getting into the recipes. Please refer to the following drawing. Boston Butt
Baby Back
Country Style
Picnic Shoulder
Country Style Ribs from the blade end of the shoulder
Ham
Spare Rib
Brisket Bone
St.Louis Cut
Flat Bone
Small circular in shape, flat with varying amounts of meat.
Bone and cartilage always trimmed from a groomed rib. Great for
making Rib Tips
The blade and center section of the loin.
The rib section from the belly, may include cartilages with or without the
brisket removed.
A groomed spare with the brisket bone removed parallel to the rib side.
3 to 4 inch rib bones are normal. Skirt meat is removed.
The Baby Back is by far the most tender and tastiest, however it is also the most expensive. Cooks up the fastest and easiest. The St.Louis cut is probably the best cut pound for pound. It cooks up well either slow cooked or grilled fast. Medium priced. The Spare Rib is the economy cut. It seems nowadays the spare is mostly brisket with very small actual rib bones. It still cooks up nicely, but doesn't have much for presentation. There are areas across the country (Kansas City, Memphis, Texas and the Carolinas) where methods are very different from ours. What's your preference? Hickory, maple, or oak wood? Baby Back or Spare ribs? Dry rub? Sweet, mild, hot, or smoky sauce? Vinegar, mustard, or tomato-based? Perhaps no sauce at all. We would never criticize another man's taste or style. Which is the very essence of barbeque. We will however, offer our personal preferences, experiences, and what we do.
The Sorry Boys Competition Rib Recipe 4 Racks trimmed St. Louis ribs 1-12oz Bottle Sorry Boys Marinade Mix 36 oz. Apple Juice 1-5 oz. Bottle Sorry Boys Original Seasoning 16 oz. Sorry Boys Grillin Sauce (see sauce recipes) The night before cooking, trim excess fat and remove membrane from back side of ribs. Mix marinade and apple juice in separate container. Place ribs in zip lock bag with marinade to cover. Refrigerate or ice down over night. The following morning approximately 7 hours before completion time, remove ribs from marinade and very liberally rub down with Sorry Boys Original Seasoning. Let stand for 45minutes while smoker comes up to temp. For a Competition Type Rib, use the 3-2-1 rule. Place ribs into 250 deg. smoker for 3 hours. We use charcoals, and seasoned oak for heat. Orange or other citrus wood for smoke. Brush ribs with Sorry Boy Grillin Sauce every 20 min. Turn ribs every other time and continue basting . After 3 hours wrap ribs in foil and continue cooking at 250 deg. Cook ribs for 2 hours wrapped then remove to insulated cooler or holding box. Allow ribs to rest at least 1 hour. Cut into individual rib bones 15 min. before turn in or serving time.
These are 6 hour ribs, and will be "fall off the bone" tender. Allow plenty of time for completion.
Sorry Boys Grilled Ribs Back Yard Style Grilling is an outdoor activity. It's the entire extravaganza that makes the event. Ribs can not be cooked like hamburgers or steak. You need to spend the time and have some fun with it. These ribs can be prepared in 3 hours. These ribs will have some texture, they won't quite be "fall off the bone" but they are very tasty. They also require a lot more tending to prevent charring or burning. For charcoal, cook on a medium heat, indirect. Place coals around the outside area of the grill with a pan in the center to catch the drippings. This prevents flare ups and fires. You will be able to add more coals as necessary to keep the temperature up. Add desired flavor wood chips (soaked) as necessary. Keep that thing smoking!! Gas grills use low to medium heat. Alternate the racks to control the actual cooking times. Use the same ingredients as the recipe above. Marinade over night or not. For Grilled ribs, use the 1-1-1 process. Trim and rub ribs. Place on grill for 1 hour and allow to brown. As the fat renders out of the meat, brush ribs frequently with Sorry Boys Grilling sauce. The sauce needs to be light and thin to prevent burning. This begins to build the bark or outside flavoring of the meat. After the first hour, place the ribs in foil, add some liquid, (basting sauce, fruit juice, or plain water) and cook 1 hour wrapped. Remove from heat, keep wrapped, and allow ribs to rest. This last 1 hour will be split. Allow ribs to rest 30 minutes. Then place back on grill to finish. This should be when the guests are arriving and drinks are being served. Brush often with plenty of sauce to preferred thickness. Heat should be very low, just enough to keep warm. It will make a great presentation. To serve cut into individual rib bones and use plenty of Sorry Boys Sweet and Tangy Barbeque Sauce on the side. Maybe an added sprinkle of Original Seasoning or Wild Fire for a more bolder taste.
Quick and easy. Backyard barbeque at it's best!
Sorry Boys Famous Rib Tips Trimmed pieces of meat from the brisket, cut into 1in. cubes. Sorry Boys Marinade Sorry Boys Original Seasoning Olive Oil
Place meat in a zip lock bag and allow to marinate for at least 1 hour. Place meat on tray and season liberally with Sorry Boy Seasoning. Heat olive oil in a 10 in. cast iron skillet, and fry batches of meat until golden brown. Allow meat to cool and use Sorry Boy Southern Style Barbeque Sauce as a dipping sauce. This is sure to make many friends!
|
|
Some of our other Special Friends :
National BBq News
Stay tuned for the latest escapades of the Sorry Boys! There's no telling what we'll try next! Stop back often for more tips, tricks, and secrets. Order more sauces and seasonings. We will be adding new information and more recipes on a regular basis, or when we remember. Our special thanks to Al Lowe for the LSL theme song. It makes for some fine back up music! Yeah, I know ..... They don't call us the Sorry Boys for nothing! Remember ...... It is what it is! Sometimes things are exactly as they appear. Of all the things in this life that I've lost. It's my mind that I miss the most..........
|
