wilkes

try dales steak marinade!

Bubba's Bar-B-Q Ribs
Ever since I can remember Bar-B-Q has been about good friend's good food
and good times.
Bubba was the master of Bar-B-Q. His custom built brick pit had cast
iron doors, and a copper roof, with a pulley system for easy basting. With
a brick chimney that sent out a notice to all in the around the cooking
was on.
He would start early in the morning say 7 am, with the charcoal and wood
chips. After the coals began to glow it was time for the ribs. To prepare
the meat (A 30 lb box of 3 ½ lb and down pork ribs) a simple salt and
pepper on each side then bone side down each slab was placed on the grill
After about 15 min a basting and a quick turn. Followed every 20 to 30 min
there after for about 4 hrs depending on the heat.
Basting and turning until the meat was tender. Then the Bar-B-Q sauce is
moped on with a flip to both sides. May be twice but not over 30 min. At
this time the ribs are ready to serve.
Here are a few things to remember.
Using this method and cooking times require having a grill with the same
heat as Bubba's.
Most of us do not. Most of us have grill's that are to hot to cook ribs
for 4 hrs. But if you do, it will have a fire about 16" to 18" below the
grill and a tight lid to control the heat. The coals should be medium heat
or lower.
My friend built a grill using a steel bath tub outfitted with blocks
for legs and a wood roof built with 2x6 and a plywood lid with a vent
for adjusting the heat.(Do not use treated wood)
We cut a steel grate to fit. The drain hole it works perfect for incoming
air and the fire is just right for Bar-B-Q. After using the tub for over
25 years it is now referred to as a tub of ribs. Instead of a Bar-B-Q. To
say a ton of ribs have been cooked on this tub might not be enough.
Note: Any plumbing supply will have dented tubs that they might give away
or sell real cheap.
Here is what you will need to start the fire
20 lbs good charcoal , 10 lbs hickory chunks (soaked in water for 30 min)
Gulf Light charcoal starter are a good name brand (using cheap charcoal or
starter will not do your food will taste like cheap starter) never use gas
to start your fire & never use paper.
The Baste
One large Zesty Italian salad dressing
One large onion chopped
1 cup white vinegar
1 cup wesson veg oil
Put every thing in a pot and simmer on low heat for about 15 min.
Use a small mop for basting.
The Bar-B-Q Sauce
Use the baste, that is left over to start the sauce.
Mix it with bar-b-q sauce, about1/2 half gallon(recipe below)
The done test
This one is easy, as you turn your ribs and baste them you will begin to
see the small side of the slab fall apart. Also the meat will ride up on
the bone about1/8 to ½ inch.
When this happens pronounce that you must had made a mistake because the
ribs are now broken and falling apart and offer an apology to your company
for braking the ribs. The regulars will know the ribs are now perfect,
while the new comers will be astonished when they take the first bite.
Serve with Hot Rolls, Baked Beans, & Potato salad.

can someone tell me the best way to grill beef ribs?sauce?