OK, its SMOKING TIME!!!!

[Birdman]

So I've been accumulating ribs and tri-tips as they have gone on sale at Vons recently, and the wife is bitching at me to clean out the freezer, so this weekend its all getting cooked up for my family to come over and enjoy.

As a kid, my dad was the king of the BBQ, and that man could cook ribs. The kind where the meat falls off the bone, had that wonderful smoky flavor, and you loved to slather with BBQ sauce and make an absolute mess.

The problem is that Dad took all those secrets to his grave. I know how to make the BBQ baked beans, I know it took 6 hours to smoke the ribs, and where he got the special hickory chips (And he swore that these were the best out there) and to use the vertical racks. I just haven't been able to remember a couple of other tidbits, until I had a chance to chat with my Aunt this evening and sure enough, she helped me fill in a few holes. The rest I'm going to have to wing it on.

So, here's the menu:

4 Racks Baby Back Ribs
2 Racks Beef Ribs
2 Racks (Equivalent) of Pork Shoulder Ribs
2 Tri Tip Roasts (~ 3 Lbs each)
Louisiana Hot Links
BBQ Baked Beans
Homemade Potato Salad
Corn on the Cob
Garlic Bread

The ribs get soaked in beer overnight (Coors was his favorite). In the morning, they come out, get patted dry, and then I add the rub and wrapped in saran wrap for 2 hours.

Prep smoker, add the chips/water, after resting on the counter for 30 minutes, they go @ 200 degrees for 5 to 6 hours, turning halfway.

The Roasts get stuffed with garlic cloves, and rubbed and wrapped them same, and into the fridge. Just before I throw them on the grill, 4 hours after I started the ribs, they get coated with Olive Oil to "Crust" them. They are going on the grill, seared for 10 minutes, then finishing on indirect heat for 30 to 40 minutes more.

I'm not going to try and do the homemade mopping/bbq sauce yet. I'm just going to go with his old backup when he didn't have time, Chris & Pitts.

Thoughts? Hints? Input?

[ketel&tonic]

Directions to your house and what time?

[Henry1515]

Sounds like a good time, hope you got alot of beer to go with it!

[HOCKEYAHOLIC]

JoJo, pick me up on the way

[Sticky]

I don't know anything about smoking meat, (perverts), but my dad's pork ribs are better than any I've had anywhere else.

He BBQ's them first without any sauce, then puts them in a roasting pan, smothers them with his homemade BBQ sauce, and bakes them for a couple of hours. I've never attempted to make his recipe myself, but I'm planning on it for my next BBQ.

[BeerMan]

oh, sorry, wrong thread!

[x-wingcamewest]

The only thing I might do differant is switch out the store bought Chris and Pitts with Sweet Baby Ray's, but that is just a matter of taste thing. You'll do fine my friend.

[KickEm]

The one thing I keep on hand is a spray bottle full of apple juice to mist the ribs with during cooking. This keeps them moist and adds a nice sweetness to them as well (note: just a mist, not enough to wash away your spices).

Make sure to pull the silver skin off of the inside of the ribs to get your rub in all the way.

[Hipcheck]

Good info on the ribs...Ill be doing some myself and think I will use your same method! Also like the apple juice idea-I will incorporate both of these ideas for sundays bbq.

Something I always do with the BBQ sauce is mix any OTC bbq sauce is mix it with fresh chopped garlic and olive oil. Will create a bit lighter sauce thats not as prone to burning.

[DRGinLBC]

Originally Posted by ketel&tonic

Directions to your house and what time?

that's a lot of food there! You sure you've got enough family to handle all that?