What up ribs?

Posted on by

Simple Rib Recipe
I didn’t grow up in Texas and I didn’t grow up eating expertly smoked meats. I’m not a cooking expert and I’m not Gant. However, this is the easiest and cheapest rib recipe ever.

What You Need
1. Pork spare ribs (or whatever you want, but these will probably be cheaper)
2. Some kind of barbecue dry rub
3. Barbecue sauce (optional, but awesome)
4. Casserole dish.
These ingredients won’t cost more than $15 to $20 the first time you make the ribs. After that, you’ll only need the ribs themselves. Ribs are at cost on a military base (mine were $1.76 a pound — almost 5 pounds for less than $9).

What To Do
1. Rub the ribs down with the dry rub
2. Put the covered casserole dish in an oven heated to 275 degrees Fahrenheit. They’ll cook for 2 hours
3. Remove, set oven to broil, and baste ribs with barbecue sauce
5. Broil for about five minutes to caramelize the sauce

I made a video of this simple recipe. Only the first three minutes have to do with the preparation of the ribs. Everything after that is commentary. Useful, but not necessary if you don’t want to watch a vid of me for 8 minutes.


36 thoughts on “What up ribs?”

  1. yum, meat! thanks for the recipe. if you’re curious about raw meat, though…my latest cooking/eating experiment is now on the tube and available for your viewing pleasure.

    Excellent.

    –Justin

  2. oh and this is going to sound super dorky. sorry, sorry, sorry. but you may want to check your rub and sauce (haha) for allergens.

    Haha, I didn’t have any problems. I regularly consume the sauce and have used the rub two times prior.

    –Justin

  7. the last set of ribs I had were pretty sub-par (some pre-cooked, packaged deal), but I will have to try this.

    also, to ThunderThighs, link to videos about meat?

    I’ll put it up soon.

    –Justin

  8. Speaking of shirtless cooking, I propose that if it’s done while wearing a shirt it doesn’t count as a BBQ.

    Also, for my fellow Ice Beaners Ted Reader’s Crazy Canuck Chicken/Rib sauce is fucking phenomenal.

  9. Ribs without smoke is just meat. Pick up a weber instead of the dish. Just a little more and you’ll be the envy of all your shirtless friends.

  11. joninhell,

    I’ve gotten to be pretty “all set” with my smoker (the brinkman “el cheapo”). It seemingly always dies out after about 3hrs, and then I have to go and fuck with it every hour or it dies down again. Therefore it takes forever to cook anything, generally rendering the meat dry and full of suck.

    Also, I’m not really all that big on the smoke flavor tbh.

  14. I’m in a bit of a training rut right now so I’m definitely going to make and eat these this weekend. And I’m not going to wear a shirt either, no matter how much my fiancee yells at me to put one on.

  15. On a scale of 1-19 (19 because I’m a fucking rebel and don’t abide by the 1-10 scale), how drunk were you?

    I was stone cold sober. Had I been drunk (or drinking coffee), I would have been way more awesome.

    –Justin

  17. Justin, the “Fat Guy” is Paul Proudhomme, master and ambassador of Louisiana cooking before anyone knew who the hell Emeril Lagasse was. He’s got a lot of cookbooks — naturally 100% meat and shellfish oriented — which are another good place to start for anyone seeking 70s Big recipe. A lot of them can be easily modified for paleo as well, which I suppose is true of any cuisine centered on huge amounts of meat.

    Also, it’s a tragedy that you couldn’t find any Stubb’s.

  19. My friend asked me at lunch not thirty minutes ago “how does someone get so fucking fat?” Answer: “you eat like we eat but never exercise.”

  22. true story. I’m related to Paul prudhomme. wouldn’t lie about that. I mean, I’ve never met him, but our family trees are tangled.

    also, I linear-ly progressed a female client up to an easy 3*6 squat at 155 and counting. I’m very pleased with her.

  23. I’m surprised that I was able to watch that all the way to the end. It was mildly erotic in the way that that hand scraping video was mildly erotic. I kept waiting for something to happen other than eating ribs. I’m with you on the Sweet Baby Ray’s. They sell that goodness at Costco in multi packs and it comes out to less than a dollar a bottle.

    I knew there’d be a few of you watching till the end.

    –Justin

  25. I too refuse to wear a shirt when consuming ribs. Fortunately for me, I began this way when I was merely a young boy, so nobody objected–I then continued on this way, seeing no reason to discontinue the tradition. Merely instinct, I suppose.

  33. ribs purchased, as well as stubbs bbq sauce. They didn’t have any worthwhile rubs in the fucking grocery store, so I guess I will have to make my own.

  34. I live with two other guys, needless to say huge amounts of meat being consumed while shirtless is an everyday occurrence (earmuffs). Excellent work.

  35. Just finished off a rack of ribs. Amazing.

    I made my own dry rub (Kansas style one apparently) since we don’t really have any in Aus, and some good BBQ sauce.

    Only disappointing thing is that ribs aren’t as cheap as in the US, cost me about $13 a kg.

  36. Pingback: Tuesday, July 5, 2011 | CrossFit Toronto

This site uses Akismet to reduce spam. Learn how your comment data is processed.