BajaNomad - Pork Ribs - My Rib Photo's Added!!

Pork Ribs - My Rib Photo's Added!!

Bob H - 4-5-2010 at 07:43 AM

I have always had difficulty finding decent bbq pork ribs every time I'm in Baja. Yesterday, I discovered a great way to make them using a great "fall of the bone" recipe. I would bring my own slabs down to Baja and then do this recipe on a nice sunny afternoon!

Here's a small 2-minute youtube video. You will need to pause it a few times to read the ingrediants, etc. These came out GREAT. I used St Louis Style ribs instead of babybacks, but this will work for either one.

I cooked them for a total of 2-1/2 hours in the oven before transferring them to the Weber BBQ. (Instead of just 2-hrs)

http://www.youtube.com/watch?v=vjdZKk7JRyM

See images BELOW.... Yummy!
Bob

Just off the GRILL!

Close up - tender and ready to fall off the bone!

On the PLATE! Look at all that tender meat...

Bob H

[Edited on 4-17-2010 by Bob H]

Pompano - 4-5-2010 at 08:10 AM

Bob H...you are cordially invited to my home in Coyote Bay...very soon...mmm..very, very soon. In fact, if you can make it by this evening, we would appreciate it very much.

You DO have the ribs, right?

capt. mike - 4-5-2010 at 08:16 AM

Saul's always sells killer pork ribs cheap.

irenemm - 4-5-2010 at 03:00 PM

If you ever want really good baby back ribs stop here at the Posada Don Diego. We have been serving them for about 15 years.
One of our best sellers. Our own sauce. give us a try sometime. I know you won't be dissapointed. a rack is 140.00 plus tax.

bajajudy - 4-5-2010 at 04:06 PM

If you are in San Jose, try Dante's

Iflyfish - 4-6-2010 at 02:33 PM

Diver makes the best bbq ribs I have ever tasted, bar none. Maybe he will share his recipe. Incredible edibles.

Iflyfish

Mexitron - 4-7-2010 at 10:54 AM

Looks pretty good for a quicker recipe. I've learned here out in Texas though that the best recipe is a hot day, and ice chest full of beer, a good seasoning rub, some good music, and an entire afternoon to kill watching over those ribs slowly cooking away over some pecan wood....works for brisket too.

Bob H - 4-7-2010 at 12:04 PM

Quote:

Originally posted by Mexitron
Looks pretty good for a quicker recipe. I've learned here out in Texas though that the best recipe is a hot day, and ice chest full of beer, a good seasoning rub, some good music, and an entire afternoon to kill watching over those ribs slowly cooking away over some pecan wood....works for brisket too.

I totally agree with you. This recipe is great if you want them in three or four hours. But, if one has the time, I can sit and wait many, many hours for a nice slow cooked brisket, mopping it with marinade all day long.

Dang, now I'm hungry!
Bob H

Pompano - 4-7-2010 at 01:03 PM

Like Pavlov's dog and the bell....Reading this thread has got me salivating. Not a pretty sight.

So...I just made 'double' reservations..for 2 people at 2 locations on Saturday.

The Serinadad is famous for it's Saturday Nite Pig Barbeque and has long been a hangout for Baja fans. Of particular delight is the mariachi band...seeing the same guys.. playing the same instrumenets...singing the same songs... as they did thirty years ago. Damn, where has the time gone?

Also Ana's at Santispac has been doing a pork barbeque for a little while now, and it's quite tasty, too. Great music makes for some fun times dancing.

We're gonna need some doggie bags, for sure.

Viva la Ribs!

lizard lips - 4-15-2010 at 01:41 PM

Just put the ribs in the oven following the youutube video. I'll let you know!

Bob H - 4-15-2010 at 06:47 PM

Quote:

Originally posted by lizard lips
Just put the ribs in the oven following the youutube video. I'll let you know!

Lips... Depending on how many pounds of ribs you are cooking up you might want to leave them in there a little longer than two hours. Then have the charcoal grill all heated up to finish them off.

Bob H

lizard lips - 4-15-2010 at 06:59 PM

Bob, they turned out great! I did leave them in the oven for almost three hours and also left them on the grill for about ten minutes and they came out perfect. I have tried many different recipes and this was the best by far. Thanks

Bob H - 4-15-2010 at 10:33 PM

Quote:

Originally posted by lizard lips
Bob, they turned out great! I did leave them in the oven for almost three hours and also left them on the grill for about ten minutes and they came out perfect. I have tried many different recipes and this was the best by far. Thanks

I am glad you enjoyed this recipe. I've been experimenting with bbq ribs for years and this is, by far, the best way to make them. 3 or 3-1/2 hours and you've got beautiful bbq pork ribs (back, babyback, spare ribs... it all works with this recipe (trimming some of the bigger cuts helps, and you shoudl take off the membrane underneath).

I modified the recipe a little bit. After I take them out of the oven, I throw them on the grill over hot coals to sear them (quickly) each side for just three our four minutes. Then I move them over to the side (indirect heat) and baste them for another 15 or 20 minutes with just a little more smoke chunks over the coals. Outstanding!

Next, I am working on a great recipe for BBQ beef ribs! Another great challenge.

Thanks for trying it out and I'm happy that you had success with it.
Bob H

hey Roger - i was

capt. mike - 4-16-2010 at 06:36 AM

Quote:

Originally posted by Pompano
Like Pavlov's dog and the bell....Reading this thread has got me salivating. Not a pretty sight.

So...I just made 'double' reservations..for 2 people at 2 locations on Saturday.

The Serinadad is famous for it's Saturday Nite Pig Barbeque and has long been a hangout for Baja fans. Of particular delight is the mariachi band...seeing the same guys.. playing the same instrumenets...singing the same songs... as they did thirty years ago. Damn, where has the time gone?

Also Ana's at Santispac has been doing a pork barbeque for a little while now, and it's quite tasty, too. Great music makes for some fun times dancing.

We're gonna need some doggie bags, for sure.

Viva la Ribs!

the sat nite porker roast this past weekend at Marlin's table - didn't see you so your plans must have delta'd.
man they were GOOD as usual.

durrelllrobert - 4-16-2010 at 09:10 AM

Quote:

Originally posted by Pompano

The Serinadad is famous for it's Saturday Nite Pig Barbeque and has long been a hangout for Baja fans. Of particular delight is the mariachi band...seeing the same guys.. playing the same instrumenets...singing the same songs... as they did thirty years ago. Damn, where has the time gone?

Yup. it's wonderful :biggrin:

Bob H - 4-16-2010 at 08:53 PM

I just added THREE photos to my original Post above that show the results of this wonderful recipe for BBQ Pork Ribs! These are very tender, juicy, and YUMMY!

Bob H

David K - 4-16-2010 at 09:07 PM

Need an unbiased taster to sample them? :lol:

Bob H - 4-17-2010 at 06:48 AM

Quote:

Originally posted by David K
Need an unbiased taster to sample them? :lol:

Any time David. I'll gived you a call when I cook up my next batch!

Here's a quote from Lizard Lips (who just tried this recipe out):
"Bob, they turned out great! I did leave them in the oven for almost three hours and also left them on the grill for about ten minutes and they came out perfect. I have tried many different recipes and this was the best by far. Thanks"

My next experimentation will take me to BBQ BEEF Short and Back Ribs!!

Bob H

Bob H - 10-9-2010 at 11:06 AM

Ohh.... just had them again.... wow.... great..... tasty ribs!

desertcpl - 10-9-2010 at 11:12 AM

we did the recipe about 2 weeks ago,, really great YUMMY

krafty - 10-9-2010 at 12:29 PM

Best ribs ever are smoked for about 6 hrs. with just a rub-awesome!We usually do about 6 racks at a time-combo of baby back and spare-when in a hurry we do it like yours-now I want some!!

Cypress - 10-9-2010 at 12:42 PM

It's not that complicated. All you need are ribs, bbq sauce and heat. Cooking 'em slow over low heat's the best. The sauce? There're about a million of 'em on the market. Take your pick. :biggrin:

mcfez - 10-13-2010 at 07:27 AM

Quote:

Originally posted by Bob H
Ohh.... just had them again.... wow.... great..... tasty ribs!

Oh Dude!!!!!! These look like the food of the Gods.
Please mail me a few. Will pay for postage.

capt. mike - 10-13-2010 at 08:19 AM

"The sauce? There're about a million of 'em on the market. Take your pick. "
sauce on ribs especially while cooking is an abomination.
a good MOP is ok, but not sauce puleeeze....
a dipping sauce served side is ok if you must or if there is no flavor in the ribs.

personal rant.. hahahah.
when do we eat??
actually any rib is better than no rib.

there is a reason backs are not allowed in sanctioned competition - any one can cook a back but it is the challenge of perfection in a spare that separates the kings from the serfs. :coolup:

SoCal-Bob - 10-13-2010 at 08:28 AM

sorry for the quasi threadjack, but this tangentially applies.

Rib competition in Ensenada this weekend:

Quote:

October 16: Rib Cook-off
10am: Join the festivities as culinary teams compete for cash prizes on the oceanview parking lot and garden patios of Restaurant La Bufadora, located inside the hairpin curve before the entrance to the blowhole shopping mall, 21 miles south of Ensenada on the Punta Banda peninsula. Cooking begins at 6am with judging at 2:30pm. Rib sample tickets ($1dll. including side dish) will be sold at 10am with tasting to begin at 2pm. Raffles, vendors and great libations. For cook registration ($15dlls. per team) or general info: Dave Ortiz, cell tel. (646)197-3582; e-mail

Bob H - 10-14-2010 at 09:56 PM

Yes, wish I could've been involved in this event. I'd like to hear how others cook their ribs!
Damn.
Bob H

Bob H - 12-4-2010 at 05:14 PM

Made these wonderful pork ribs again today.... now using Applewood for smoke... fantastic! Now adding Apple Cider Vinegar to the mopping sauce. WOW.

vandenberg - 12-4-2010 at 05:51 PM

Love porkribs and know how to cook them to perfection. :biggrin:

One slight problem.......where do you find ribs in southern Baja. :?:

Only ones we've ever found were frozen in the then CCC market in La Paz, and that was years ago.
You find porkloin, chops and leg of pork anywhere.
Always wonder what they do with the other cuts. :?:

[Edited on 12-5-2010 by vandenberg]

BAJA.DESERT.RAT - 12-4-2010 at 08:44 PM

Hola, costco sells slabs of ribs and if needed, you can have them cut them for you.

BIEN SALUD, DA RAT

Bob H - 12-5-2010 at 01:58 AM

Ohhhhh Man.... this batch took two seatings to finish them off. Wow, they were great! Applewood smoke is the key :bounce:

desertcpl - 12-5-2010 at 09:08 AM

we tryed the recipe and came out really good , loved them

Bob H - 5-9-2011 at 09:22 PM

Man, you just can't beat this rib recipe! Falling off the bone, moist and tender ribs.... Wow!

Bob H - 5-30-2011 at 05:06 PM

Just had a slab that was over 3 pounds. WOW! Smearing some spicy brown mustard on those ribs during prep time mixed in with a bit our your favorite BBQ sauce. I like Sweet Baby Rays original. Adding brown surgar just before putting them in the oven really carmelizes is all.

Then, when placeing them on the bbq grill, the apple wood smoke is just the thing to do at the end! Wow. I am one happy camper right now!!

Bob H - 11-24-2011 at 01:17 PM

Making a batch of these ribs TODAY.... can't wait! Yummy.... :yes:

woody with a view - 11-24-2011 at 01:20 PM

"I like Sweet Baby Rays original"

OH YEAH! found this stuff in Chicago the first time and it is my fave! :light:

David K - 11-24-2011 at 01:21 PM

Sounds great.. I won't have room today to eat it, however...

You should smell the bird in my oven right now... almost done! Then we take it to Chula Vista where we are having the family meal this year. Josh is smoking a turkey there plus Amber is cooking a prime rib! Wow, is it going to be all good.

Cypress - 11-24-2011 at 01:21 PM

Jeez!

I'm having a " rib attack".

Bob H - 11-24-2011 at 04:01 PM

Dang! They were good.... and TENDER! Falling off the bone good...

BajaNuts - 11-24-2011 at 04:17 PM

good looking ribs, we've been playing around with ribs and smoking lately.

In the video, why was the Stubb's sauce separated and then the "bits' mixed with BBQ sauce and put right back on the ribs? Seems like a wasted step.

capt. mike - 11-25-2011 at 09:16 AM

3 words......smokin' Joe Jones.

durrelllrobert - 11-25-2011 at 09:24 AM

Quote:

Originally posted by Bob H

I cooked them for a total of 2-1/2 hours in the oven before transferring them to the Weber BBQ. (Instead of just 2-hrs)

Just off the GRILL!

Bob H

[Edited on 4-17-2010 by Bob H]

How did you keep the foil so clean? :lol:

Bob H - 11-25-2011 at 09:58 AM

This is the foil that covered the ribs when in the oven. I placed the ribs on the foil cover after smoking them on the Weber.
:spingrin:

[Edited on 11-25-2011 by Bob H]

Lindalou - 11-25-2011 at 04:52 PM

Quote:

Originally posted by irenemm
If you ever want really good baby back ribs stop here at the Posada Don Diego. We have been serving them for about 15 years.
One of our best sellers. Our own sauce. give us a try sometime. I know you won't be dissapointed. a rack is 140.00 plus tax.

Is posada just down the hill from Santispac? I can't get the picture of it to stay up with out all the advertising to tell

Lindalou - 11-26-2011 at 02:44 PM

Quote:

Originally posted by RichnLinda

Quote:

Is posada just down the hill from Santispac? I can't get the picture of it to stay up with out all the advertising to tell

I must be thinking of a different area as no one answered.

Cypress - 11-26-2011 at 03:13 PM

RichnLinda, You're thinking about the right place. Most of 'em are too caught up in their own itty bitty worlds to respond. :biggrin:

David K - 11-27-2011 at 12:37 AM

Quote:

Originally posted by RichnLinda

Quote:

Is posada just down the hill from Santispac? I can't get the picture of it to stay up with out all the advertising to tell

From 'ontheroadin.com, you can see the Concepcion campos... and Posada is the next one south of Santispac on this map:

Bob H - 11-27-2011 at 09:14 AM

Wow, We have never stopped at Posada.. GREAT map David!

Still, our favorite is El Coyote. :bounce:

Lindalou - 11-27-2011 at 12:34 PM

Thanks David and cypress for an answer.

Bob H - 12-15-2011 at 11:11 PM

Had these ribs again tonight.... WOW.... you gotta try this recipe.

Bob H - 1-9-2012 at 11:53 PM

Cooking these ribs up again for the NFL playoffs next weekend. Can't wait. This is good stuff man!

Hook - 1-10-2012 at 07:07 AM

Quote:

Originally posted by RichnLinda

Quote:

Originally posted by RichnLinda

Quote:

Is posada just down the hill from Santispac? I can't get the picture of it to stay up with out all the advertising to tell

I must be thinking of a different area as no one answered.

RichNLinda, you've been lead down the wrong path. Posada Don Diego is in northern Baja, a little north of San Quintin, as I recall. That is IreneMM's hangout, I believe.

DavidK showed a map for Posada Concepcion. Hundreds of miles south.

Oh, and BTW, I STILL think the original KC Masterpiece is the best bottled BBQ sauce I have found, including Sweet Baby James or whatever it's called.

CortezBlue - 1-10-2012 at 08:17 AM

They look good, but this recipe would be shunned at a BBQ competition.

The ribs are being "boiled" in sticky stuff and then grilled.

However I am sure they are tasty, if you like to taste BBQ sauce, Ketchup and mustard.

So, do the same recipe but make these changes.

1. Only salt and pepper the meat, (Garlic Salt also works great. You can also use a dry rub, but again, I like to taste the meat)
2. Wrap them individually in aluminum foil, tightly so the moaisture wont escape. Either put them in the oven or on indirect heat on your gas grill or on a weber, but you need to maintain a 180 degree temp

3. Cook them for a few hours. You don't want them to "fall off the bone" but you do want to have a slight tug to get the meat off the bone.

4. I like to present them dry and let the hot ribs and ice cold BBQ sauce have a party in your mouth. However, you could, at this point they are done, put them on a grill and mop them with your favorite sauce.

BBQ recipes are like sphincter muscle, everybody has one. And they are good as long as the meat doesn't dry out get tough, however, let the meat speak for itself and offer all of the sweet stuff as an option.

Damn, now I'm hungry for pork, but I am a member of PETA so I need to be careful.

People
Enjoying
Tasty
Animals

[Edited on 1-10-2012 by CortezBlue]

Bob H - 1-10-2012 at 10:01 AM

Some people will like this recipe, and others will not. Everyone to their own taste. I like'm and I don't care what the others think. Until you try'm you don't know what you are talking about. :tumble:

MitchMan - 2-9-2012 at 06:46 AM

There are alot of factors that account for eating enjoyment: what you are in the mood for or the chemistry in your mouth (ever have coffee immediately after brushing your teeth with a minty toothpaste?). Ever notice that sometimes a good hot dog at the right time tastes better than a prime rib eye steak at the wrong time? I used to use intense flavored BBQ sauces, then I went to marinating meat overnight in a very richly seasoned and salty marinade, then I discovered rubs. At restaurants, all my adult life I have always ordered my steaks extra rare or blood rare. Lately, I realized that all that stuff alters the taste of meat so much that you forget what meat really tastes like. Now I simply salt and pepper a beef steak and cook it medium rare.

But, I have two racks of baby backs that I am saving for the right time to try this recipe....soon.

[Edited on 2-9-2012 by MitchMan]

Mexitron - 2-9-2012 at 07:50 AM

Not much of a BBQ sauce user but when I have----Sonny's BBQ's sauce is amazing. Problem is they're in Dallas/Fort Worth. I think you can buy it bottled but have no idea what that does to the flavor. Pretty sure they use honey instead of brown sugar...yum!

CortezBlue - 2-9-2012 at 09:02 AM

Quote:

Originally posted by Mexitron
Not much of a BBQ sauce user but when I have----Sonny's BBQ's sauce is amazing. Problem is they're in Dallas/Fort Worth. I think you can buy it bottled but have no idea what that does to the flavor. Pretty sure they use honey instead of brown sugar...yum!

I'm a sweet baby Rays fan from the original in Cicero IL

and buy it in the store now. I like a cold sauce on a hot rib.

I like to cook it without all of the sauce on it so the guest can decide how they want to eat them.

Most times ribs are cooked wet in order to keep them moist, but if you cook them correctly, they can be just as moist without all of the sweet sticky stuff to hide the flavor of the pork

Damn, now you got me hungry

[Edited on 2-9-2012 by CortezBlue]

HAHAHAHAHA

bajaguy - 2-9-2012 at 09:24 AM

Quote:

Originally posted by Bob H
Some people will like this recipe, and others will not. Everyone to their own taste. I like'm and I don't care what the others think. Until you try'm you don't know what you are talking about. :tumble:

My thoughts exactly.............

Bob H - 2-9-2012 at 10:49 AM

I use Sweet Baby Rays.... but that sauce only goes into the juices that are left over when I take them out 0f the oven, mixed in with apple cider viniger. That mix is mopped over the ribs on the grill during the smoking phase. They will be so tender and juicey and literally falling off of the bones at the end.

Made FOUR slabs for Super Bowl Sunday and they fed six hungry people.

bajaguy - 2-9-2012 at 10:58 AM

Quote:

Originally posted by Bob H

Made FOUR slabs for Super Bowl Sunday and they fed six hungry people.

That's five people too many :lol:

Where are you located??

EnsenadaDr - 2-9-2012 at 12:10 PM

Those ribs look great!!!

Quote:

Originally posted by RichnLinda

Quote:

Is posada just down the hill from Santispac? I can't get the picture of it to stay up with out all the advertising to tell

Good one Bob..

EnsenadaDr - 2-9-2012 at 12:12 PM

Hey Bob, good question!!! How are you feeling??

Quote:

Originally posted by durrelllrobert

Quote:

Originally posted by Bob H

I cooked them for a total of 2-1/2 hours in the oven before transferring them to the Weber BBQ. (Instead of just 2-hrs)

Just off the GRILL!

Bob H

[Edited on 4-17-2010 by Bob H]

How did you keep the foil so clean? :lol:

Bob H - 2-9-2012 at 08:17 PM

Quote:

Originally posted by EnsenadaDr
Hey Bob, good question!!! How are you feeling??

Quote:

Originally posted by durrelllrobert

Quote:

Originally posted by Bob H

I cooked them for a total of 2-1/2 hours in the oven before transferring them to the Weber BBQ. (Instead of just 2-hrs)

Just off the GRILL!

Bob H

[Edited on 4-17-2010 by Bob H]

How did you keep the foil so clean? :lol:

That foil was used in the oven as a lid over the cooking pan. The ribs came off the grill and I used that foil lid to place them on. They were not cooked on the foil.... no way.

This recipe works and the more I make them I make small adjustments here and there as I learn things.

Bob H - 4-27-2013 at 06:13 PM

Made this again tonight..... Wow... it just gets better every time.

bajacalifornian - 4-27-2013 at 06:15 PM

This and bacon . . . my favorite meat!

capt. mike - 4-28-2013 at 11:01 AM

Smokin Joe's - made in San diego CA.

Cypress - 4-28-2013 at 11:42 AM

Remove the membrane! Thank you. Always learning something on Baja Nomads. :biggrin:

desertcpl - 4-28-2013 at 01:52 PM

we just did these about 2 weeks ago, so simple, its a no brainer

and so good

when this recipe was first shown on BN, I have used it since

Bob H - 4-28-2013 at 05:18 PM

Quote:

Originally posted by Cypress
Remove the membrane! Thank you. Always learning something on Baja Nomads. :biggrin:

Always remove the membrane.... butter knife to pry it up and a paper towel to grab it and rip it off.

MitchMan - 9-5-2013 at 10:44 AM

Just tried something and it worked pretty well.

I put a rub on two big racks of spare ribs: salt, pepper, thyme, sage...lots of it.
Cut the two racks in half and individually wrapped each half air tight in plastic bags that I stole from super market produce sections. Put them in the refrigerator for two days.

On the third day I took the ribs out of the bags and set them on the kitchen counter for 3 hours to get to room temp. Then double wrapped them individually in aluminum foil.

Put the foil wrapped ribs on the BBQ grill for two hours, turning them over every half hour . Then unwrapped them, applied home made BBQ sauce liberally and BBQ'd them for twenty minutes, 10 minutes on each side.

The ribs were definitely the best I have ever done. The "steaming" in aluminum foil for two hours kept the ribs juicy and hydrated (minimal shrinkage), unbelievably tender and extremely flavorful, but not too tender...just firm enough so that the meat didn't "drop" off the bone. Finally, total success!

[Edited on 9-5-2013 by MitchMan]

durrelllrobert - 9-5-2013 at 11:08 AM

I just did some beef short ribs that I bought at Calimax (no pork ribs there). Put rub on them and into the oven for 4 hrs at 210. Then coated with BBQ sauce and onto the grill to caramelize. Tougher than hell; almost inedible. :fire:

tripledigitken - 9-5-2013 at 11:14 AM

Quote:

Originally posted by durrelllrobert
I just did some beef short ribs that I bought at Calimax (no pork ribs there). Put rub on them and into the oven for 4 hrs at 210. Then coated with BBQ sauce and onto the grill to caramelize. Tougher than hell; almost inedible. :fire:

Bob,

Those ribs are best braised. Try it next time.

Ken

durrelllrobert - 9-5-2013 at 11:21 AM

Quote:

Originally posted by tripledigitken

Quote:

Bob,

Those ribs are best braised. Try it next time.

Ken

yea, I knew that but just wanted to try same method I use for baby back ribs.

MitchMan - 9-5-2013 at 12:32 PM

Next project: try to come up with something good with the BBQ grill and either a pork shoulder or a pork butt. Pork belly not too far behind.

durrelllrobert - 9-5-2013 at 03:41 PM

Quote:

Originally posted by MitchMan
Next project: try to come up with something good with the BBQ grill and either a pork shoulder or a pork butt. Pork belly not too far behind.

Done all 3 in my smoker. Low and slow. Don't know about putting the on the BBQ.

MitchMan - 9-6-2013 at 09:32 AM

Bob, did you put a rub on the pork butt and pork shoulder?

How did your pork roasts and pork belly turn out?

Did you brine the pork belly?

durrelllrobert - 9-6-2013 at 11:10 AM

Quote:

Originally posted by MitchMan
Bob, did you put a rub on the pork butt and pork shoulder?

How did your pork roasts and pork belly turn out?

Did you brine the pork belly?

Rub for shoulder and butt is equal parts brown sugar and sea salt. cross hatch fat layer, apply rub, wrap in plastic and refrigerate overnight then smoke for 8 hrs at 250 - 275.

For pork belly make rub with equal amounts of mustard seed and coriander + salt and pepper to taste.
Remove rind from pork, apply 1/2 of the rub and let set for 1 hr.
Make brine with 1/2 cup each maple syrup and cheap bourbon whiskey plus the rest of the rub.
Place pork belly in zip lock bag, add brine and refrigerate for up tto 3 days.
I use apple wood chips from Walmart to smoke for about 5 hrs at 200-225.

MitchMan - 9-6-2013 at 03:07 PM

Very cool, Bob.

desertcpl - 5-25-2014 at 10:49 AM

Quote:

Originally posted by Bob H
I have always had difficulty finding decent bbq pork ribs every time I'm in Baja. Yesterday, I discovered a great way to make them using a great "fall of the bone" recipe. I would bring my own slabs down to Baja and then do this recipe on a nice sunny afternoon!

Here's a small 2-minute youtube video. You will need to pause it a few times to read the ingrediants, etc. These came out GREAT. I used St Louis Style ribs instead of babybacks, but this will work for either one.

I cooked them for a total of 2-1/2 hours in the oven before transferring them to the Weber BBQ. (Instead of just 2-hrs)

http://www.youtube.com/watch?v=vjdZKk7JRyM

See images BELOW.... Yummy!
Bob

Just off the GRILL!

Close up - tender and ready to fall off the bone!

On the PLATE! Look at all that tender meat...

Bob H

doing these again today,, its our favorite,, so what are you doing

J.P. - 5-25-2014 at 11:12 AM

Quote:

You are Married to one of the best cooks in BAJA what makes you think you can improve on that :?: