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Just Made Best Ribs In Man's History
Dr. Maurice Codd | may 29, 2011 | beebuster2000

Posted on 05/29/2011 5:10:22 PM PDT by beebuster2000

After countless hours in the “lab” I have captured both the crunch and tang of the dry rib, and the flavor of the sauce ribs.

Before I go through it, one key ingredient will be somewhat hard to get. Some time back, a wild swarm of bees showed up in the back yard. I caught them in a box, and then moved them to a hive I got. Since then they have yielded gallons of exquisite wild swarm honey. That is the key ingredient. And no, it doesn’t taste sweet. Here is the recipe:

Go get as many slabs as you want of tasty pork ribs, cut them up individually Get a jug of apple cider vinegar, a jug of molasses. Then go the fridge. Grab what you have: mustard, some ketchup, maybe even a left over bottle of barbeque sauce, left over red wine is good, you get the idea, forage for it. Pepper, some salt.

Mix up the vinegar, molasses (a bunch) and the other ingredients in a big stainless pot or bowl. Dump the marinade and the ribs in a plastic bag and put them in the fridge for at least a day. The key ingredient here is the vinegar, don’t skimp on that.

Now to cook. The key here is low, low heat for a long time. If you can get your grill down to 200 degrees, that’s best. Sure throw in some wood chips or whatever if you want.

This part is important: don’t put the ribs on the grill, put them on a rack, and put aluminum foil under them so there are no flare ups. Indirect heat for a long time is key. If you must, do a little basting but you really don’t need to.

Cook until the meat shrinks back from the bone, that could be an hour or it could be two depending on the grill and the ribs. Tip a few while this is going on. It won’t help the recipe but you will feel better.

Now the honey part. Take the ribs off the grill and pull out the aluminum foil. Put the foil where the dog wont get it, you will regret it if he does. Put the ribs in big bowl and drizzle the honey on each rib till they are coated.

Turn the heat up to high in the grill. Quickly put the ribs directly on the grill. This part should take maybe a minute or two. Keep turning the ribs until the honey caramelizes, you don’t want any un-caramelized honey left or the ribs will taste too sweet. You will have to play with this to be able to see when they are done, but you have to stay on it, turning them.

Take the ribs off and go to town. The outside of the ribs will be crunchy, not sweet, and the inside will fall off the bone and be tangy. The combination of the two is amazing.

Perfect ribs are that easy!!


TOPICS: Food
KEYWORDS: bbqribs; ribs

1 posted on 05/29/2011 5:10:25 PM PDT by beebuster2000
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To: beebuster2000

Sounds great! Thanks for sharing. Always looking for new recipes for the backyard grill.


2 posted on 05/29/2011 5:15:35 PM PDT by doc1019 (Palin/West, unbeatable.)
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To: beebuster2000

bttt


3 posted on 05/29/2011 5:15:35 PM PDT by ConservativeMan55
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To: beebuster2000

I might add lemon and worcestershire sauce


4 posted on 05/29/2011 5:15:39 PM PDT by Sacajaweau
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To: beebuster2000

Use applewood chips for smoke and will make them amazing. I always cook in a slab and they are fantastic. I will give the honey a try and see what happens.
Thanks


5 posted on 05/29/2011 5:15:52 PM PDT by bray (Hey Country Club, hold Sarah's coat while she kicks his ____.)
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To: beebuster2000

bookmarked for reference - and congrats on the rib success!


6 posted on 05/29/2011 5:18:27 PM PDT by Puddleglum (dance with the horse that brung ya)
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To: beebuster2000

This post is no good eithout pictures! The other problem I have is the bees. I’ve had one swarm show up in the last 40 years. I’ve got another 35 years to wait. Will the hive last that long?


7 posted on 05/29/2011 5:19:41 PM PDT by norwaypinesavage (Galileo: In science, the authority of a thousand is not worth the humble reasoning of one individual)
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To: bray

This could be in my future Ping.


8 posted on 05/29/2011 5:20:23 PM PDT by Doomonyou (Let them eat Lead.)
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To: beebuster2000

/mar

Awesome!


9 posted on 05/29/2011 5:28:31 PM PDT by KoRn (Department of Homeland Security, Certified - "Right Wing Extremist")
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To: beebuster2000; Vision
You want some beer-steamed, smoked, bone-suckin' ribs? Get two big, disposable roasting pans, turkey-sized or larger. In the bottom of the first, place wire cookie cooling racks, and add just enough beer (your choice) until it is barely tickling the bottom of the wire. Place your ribs on the rack, cover with the top pan inverted (clip it closed if you can), and slow cook in the oven at 225 for about two or three hours, until the meat starts to pull back from the bone. Then, put them on a low grill with a cast iron smoker box of your favorite wood (apple, hickory, pecan, etc.), but get that box hot and throwing a cloud before the ribs hit the grate. Once the smoke from the chips dissipate, then you start to mop them with sauce, and lord over that slab of pig until you get that nice, chewy, caramelized bark on the outside. The meat under it will literally melt in your mouth. Yeah, you have to start them at lunch if you want them for dinner, but some things in life are worth the wait.

"But know this, that in the last days perilous times will come: for men will be lovers of themselves, lovers of money, boasters, proud, blasphemers, disobedient to parents, unthankful, unholy, unloving, unforgiving, slanderers, without self-control, brutal, despisers of good, traitors, headstrong, haughty, lovers of pleasure rather than lovers of God, having a form of godliness but denying its power. And from such people turn away, for his name is Obama."

10 posted on 05/29/2011 5:31:15 PM PDT by Viking2002 (RELEASE THE KRAKEN!!!!!!)
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To: beebuster2000
Yeh...we thought a hive was a great idea, too.....

Until the bear showed up.

We eventually got him with a compound...but we know he was part of a family. Darn!!

11 posted on 05/29/2011 5:31:33 PM PDT by Sacajaweau
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To: beebuster2000

It sounds great. Thanks for sharing the recipe, I’ll try it.


12 posted on 05/29/2011 5:33:14 PM PDT by truthkeeper ( Life is a pre-existing condition - Rush Limbaugh)
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To: beebuster2000

Dude! you are the bomb!! I can’t believe you got your own wild hive. Those ribs have got to be hellacious!!


13 posted on 05/29/2011 5:38:40 PM PDT by Georgia Girl 2 (The only purpose of a pistol is to fight your way back to the rifle you should never have dropped.)
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already posted :)
14 posted on 05/29/2011 5:40:05 PM PDT by txhurl (Did you want to talk or fish?)
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To: beebuster2000

thanks for a great recipe. can i use your bees? i’ve only got wasps around here in n. ga.


15 posted on 05/29/2011 5:42:08 PM PDT by OldCorps
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To: beebuster2000

Mrs. VV will render judgement in due course.


16 posted on 05/29/2011 5:43:21 PM PDT by VA Voter
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To: Viking2002

Yet another recipe for my personal cookbook, thanks for sharing. ;-)


17 posted on 05/29/2011 5:46:28 PM PDT by doc1019 (Palin/West, unbeatable.)
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To: Viking2002

that sounds like an awesome recipe as well.

what you put in the sauce?


18 posted on 05/29/2011 5:52:15 PM PDT by beebuster2000
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To: doc1019
No thanks necessary - the proof will be in the eating. That steaming beer imparts a subtle, hoppy/yeasty undertone to the meat while it just slow-roasts even the toughest parts into butter. And it opens up the grain of the meat itself to allow the wood smoke to penetrate even deeper. The sauce is the figurative icing on the cake. Like barbecued velvet to the palate.

"But know this, that in the last days perilous times will come: for men will be lovers of themselves, lovers of money, boasters, proud, blasphemers, disobedient to parents, unthankful, unholy, unloving, unforgiving, slanderers, without self-control, brutal, despisers of good, traitors, headstrong, haughty, lovers of pleasure rather than lovers of God, having a form of godliness but denying its power. And from such people turn away, for his name is Obama."

19 posted on 05/29/2011 5:57:25 PM PDT by Viking2002 (RELEASE THE KRAKEN!!!!!!)
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To: beebuster2000

Pictures?


20 posted on 05/29/2011 5:59:24 PM PDT by OldNewYork
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To: Viking2002

Salivating as I read ...


21 posted on 05/29/2011 6:01:08 PM PDT by doc1019 (Palin/West, unbeatable.)
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To: beebuster2000
a wild swarm of bees showed up in the back yard. I caught them in a box

That sounds like the tricky part.

Gotta say, I've never seen that in a recipe before...

22 posted on 05/29/2011 6:04:12 PM PDT by EternalVigilance (Separate school and state, before it's too late.)
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To: beebuster2000

Sounds good. Vinegar is used in marinating because it will blend the spices; etc.


23 posted on 05/29/2011 6:04:35 PM PDT by freekitty (Give me back my conservative vote; then find me a real conservative to vote for)
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To: beebuster2000

I smoked a couple of Boston Butts last weekend, and made a hog finishing sauce that was just amazing.

I make my own mustard, and always have Honey-Dijon on hand. I use a fair amount of local clover honey and Chardonnay to dijon fresh mustard seeds; and white wine vinegar to finish....it’s nice stuff! I took the last pint of it and made the sauce...

1 pint Honey Dijon Mustard
1 C White Wine Vinegar
1 C Brown Sugar
Salt and Pepper tt

Combine everything in a pan and bring to a simmer, allow to reduce then cool.

I smoked 2 9 pound butts to 150 degrees internal, pulled and rested the meat, then dressed it and chopped it coarsely in the food processor. I used all of the sauce to dress the meat and served it.

I could have easily used twice as much sauce and it would not have been over-stated. The mustard sauce is just incredible, the honey aroma and flavor comes through. and it is completely different from tomato-based hog sauces...a nice change-up...

I also use a simple but tasty hog mop...

1 Quart Apple Cider Vinegar
1 T good quality hot sauce
2 large dried Ancho Chili peppers

The ancho chilis add some incredible flavor to the mop sauce. I make it several days ahead to let the peppers re-hydrate, and they turn the sauce a nice dark brown.

I use hardwood briquettes to start hardwood mesquite charcoal in my smoker, and use pieces of hickory for additional smoke. 18 pounds of pig needed 5 hours on the smoker at 250 or so to get the internal temperature I wanted...it depends on your smoker, of course.

And yes, I did make more mustard this week....


24 posted on 05/29/2011 6:04:35 PM PDT by Bean Counter (Your what hurts??)
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To: beebuster2000
Lime juice is essential! Try it in addition to, or in lieu of the vinegar...

...just my $0.02 ;-)

25 posted on 05/29/2011 6:06:04 PM PDT by Joe 6-pack (Que me amat, amet et canem meum)
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To: beebuster2000

How long do I need to stay in town before I come back and eat?


26 posted on 05/29/2011 6:06:13 PM PDT by gorush (History repeats itself because human nature is static)
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To: beebuster2000

Do you think honey it would work with a Big Green Egg? Just kidding...of course it would! I smoked a delicious brisket today. I think I’ll have to do the ribs with honey next. Honestly, it seems fascinating especially about caramelizing the ribs. Thanks....this is certainly going on my grill next. BTW...one of my favorite restaurants (Cuban) serves great ribs that includes guava in the BBQ sauce.


27 posted on 05/29/2011 6:22:26 PM PDT by doggieboy
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To: OldCorps

I was bbq-ing chicken tonight in Ga and when I opened the top of the weber, a grandaddy long legs fell on the grill right between the chicken. I almost passed out. Hubby had to hurry to get the poor bug out before the chicken had that fresh spider taste. I had to take to the bed for a few minutes I was so grossed out. (shudders)


28 posted on 05/29/2011 7:02:48 PM PDT by Cowgirl of Justice
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To: beebuster2000

You lost me at the vinegar part. No vinegar on ribs, never.


29 posted on 05/29/2011 7:09:58 PM PDT by CynicalBear
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To: beebuster2000
use a cup of brown sugar
a heaping tablespoon of hot paprika
two tablespoons of tony Chachere’s creole seasoning
mix together well and rub on the ribs cook and low heat and use wood to smoke. about 30 minutes before your ready to eat drizzle honey all over the ribs let it cook in...
30 posted on 05/29/2011 7:13:02 PM PDT by jrd
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To: beebuster2000

“wild swarm honey”

Information, please. What is “wild swarm” honey?
Honey bees of my acquaintance ranged far and wide to gather flower blossom nectar, at times mostly alfalfa and/or clover, no doubt, but generally of uncertain provenance. In certain localized situations (southwest Wisconsin, for example) beekepers are able to label their product “basswood” honey, being fairly certain that the blossoms of the basswood trees common to that region were nearly the sole source of nectar.


31 posted on 05/29/2011 7:15:24 PM PDT by Elsiejay
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To: beebuster2000

bm


32 posted on 05/29/2011 7:15:42 PM PDT by Vision ("Did I not say to you that if you would believe, you would see the glory of God?" John 11:40)
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To: beebuster2000

Nice post.

Concur with the cooking temperature and time. 200 degrees for an hour seems right. I cook pork loin, as far as I’m concerned the best meat on the planet, 250 for an hour, indirect heat. At 3 something a pound, the best deal out there. Add whatever ahead for crust flavor. I’ve had good luck with salt, pepper and cinnamon or chocolate powder.


33 posted on 05/29/2011 7:19:34 PM PDT by cicero2k
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To: beebuster2000

MMMMMmmmmmmm. Sounds delicious.


34 posted on 05/29/2011 7:22:13 PM PDT by EverOnward
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To: Bean Counter

wow thats an awesome recipe. have to try that. sounds like pulled pork kinda


35 posted on 05/29/2011 7:32:47 PM PDT by beebuster2000
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To: Elsiejay

“wild swarm”

means the bees are wild and you catch the swarm. commercial bees, and most beekeepers buy package bees that are usually italian but sometimes russian. so they probably have different genetics than the wild. i noticed my wild swarm seemed a lot more robust than my neighbors package bees.
sadly, the hive died next year from sudden colony collapse.


36 posted on 05/29/2011 7:36:00 PM PDT by beebuster2000
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To: beebuster2000

Sounds yummy...


37 posted on 05/29/2011 7:39:21 PM PDT by GOPJ (youtube.com/watch?v=eaE98w1KZ-c www.citizenwarrior.com/2009/05/terrifying-brilliance-of-islam.html)
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To: doc1019

Me too. Found some pizza in the fridge. Not quite as good, though.


38 posted on 05/29/2011 7:48:00 PM PDT by dhs12345
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To: dhs12345

LOL!


39 posted on 05/29/2011 7:49:30 PM PDT by doc1019 (Palin/West, unbeatable.)
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.


40 posted on 05/29/2011 8:02:56 PM PDT by Semper911 (When you want to rob Peter to pay Paul, you'll always have the support of Paul.)
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To: Cowgirl of Justice

lol, spiders have the same effect on my wife too. Must be something to do with Genesis and snakes or something.


41 posted on 05/29/2011 8:19:25 PM PDT by OldCorps
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To: beebuster2000

Did you ever look at smokingmeatforums.com ? All sorts of different ideas there. Come to Memphis May sometime.


42 posted on 05/29/2011 8:24:37 PM PDT by ebshumidors ( Marksmanship and YOUR heritage http://www.appleseedinfo.org)
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To: beebuster2000

re “wild bees”

Thanks for your very informative explanation.


43 posted on 05/29/2011 9:02:26 PM PDT by Elsiejay
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To: beebuster2000

Thanks for the tips.
Now I’m hungry.


44 posted on 05/29/2011 9:32:05 PM PDT by Lancey Howard
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To: Viking2002; beebuster2000
In my travels I found 4 Rivers BBQ in Orlando FL. They smoke the meat overnight, then grill it with a honey-molasses glaze. Not sure about a marinade before the smoking.

They are now my favorite bbq, over Texas bbq and (barely) Eastern NC bbq.

45 posted on 05/29/2011 10:03:14 PM PDT by texas booster (Join FreeRepublic's Folding@Home team (Team # 36120) Cure Alzheimer's!)
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To: CynicalBear

vinegar=tangy taste.

try it. its awesome


46 posted on 05/30/2011 6:33:33 AM PDT by beebuster2000
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To: beebuster2000

>> try it. its awesome<<

The only BBQ I DON’T like is vinegar based. Texas, Midwest, or any other but the vinegar based stuff in the Carolinas etc is awful.


47 posted on 05/30/2011 6:40:03 AM PDT by CynicalBear
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To: freekitty

Vinegar also helps break down the texture of the meat. The acid in vinegar will also cook the meat chemically.


48 posted on 05/30/2011 5:47:38 PM PDT by perfect stranger (Nobama)
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To: perfect stranger

That’s right and it helps blend those spices.


49 posted on 05/30/2011 7:00:09 PM PDT by freekitty (Give me back my conservative vote; then find me a real conservative to vote for)
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