BBQ Boneless Pork Ribs

first off i’m a REALLY big fan of boneless ribs, more meat baby, but you have to be carefull or you’ll dry them out. place ribs/chicken in a large tupperware container, pour beer over it until it’s covered  then add some apple cider vinegar (you need JUUUUST enough to be able to smell the vinegar….add more or less as to taste). crush 5-6-7 cloves of garlic and dump them in. then add 2-3 TBS liquid crab boil (optional). let it sit in the fridge for 1-2 days.i season my meat (wokka wokka) with: stubbs bbq seasoning, old bay, and mccormicks buffalo chicken powder (comes in a packet in the seasoning section of your market). but feel free to use whatever powder sesoning you like. season meat liberally.now…this is key for the chicken: cook thigh’s SKIN SIDE DOWN first. then flip it over. the fat from the skin will keep the chicken juicy. same thing applies to breasts.

i crank up on half of the grill to about 400 degrees. lightly oil the grill, and place the meat down, i check it every 15 minutes or so, when it’s ready to be flipped, flip it over, rinse repeat. always be sure to keep the thickest pieces of the meat on the warmer side of the grill so it cook more evenly. the smaller pices will burn on the hotter side. as for cooking time, i can’t tell you. use a meat thermometer and remove chicken the temp is right. i typically cook 10 ribs, and 10-15 pieces of chicken. NEVER apply sauce until you’re about to pull the meat off, the sugar in BBQ  saucewill burn (MAJOR ROOKIE ERROR). and…..i ALWAYS put my sauce on the side.

my personal choice for BBQ sauce is “Stubb’s spicy”. you really won’t need sauce, the meat will have a VERY distinctive flavor and can stand alone with out sauce. SOMETIMES, i smoke the meat. i soak mesquite chips in water for a few hours, then place it in a small aluminium box made especially for smoking.  place the wood chips on the “fire” side of the grill and let magic ensue. if any of you reading this try it out, please let me know what you think. shared this recipe with some of the guys on wackbag and it was a hit.

you can also cook in an oven at 250 degrees for about 6 hours.

my secret weapon.

 

Austin, Texas' own. i actually add hot sauce to it. but..i'm weird like that.

i prefer dry ribs, then dip them in the sauce. if you want to sauce our ribs, add it during the last 10 minutes of cooking.

i prefer dry ribs, then dip them in the sauce. if you want to sauce your ribs, add it during the last 10 minutes of cooking.


6 Comments on “BBQ Boneless Pork Ribs”

  1. Richard Cranium says:

    Dude you really like talking about your meat. wokka wokka. Seriously though that shit looks goddamn delicious.

  2. Fuck my life I love ribs. Good work Danny.

    • dannyfrom504 says:

      who DOESN’T like ribs. i LOVE making these when a woman is eating with me. women will usually give VERY obvious IOI’s when you make them food they have to eat with their hands. it’s such a primal thing.

  3. MissMarie says:

    Your meat’s on a rack, teehee

  4. […] my personal choice for BBQ sauce is “Stubb’s spicy”. you really won’t need sauce, the meat … […]


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