Newbie/Noob question on BBQ Ribs

[Woody]

So I've got this hankering for bbq ribs.  I have an upright Brinkmann smoker (charcoal) and a webber charcoal grill.  I've never done ribs before-eaten them YES, cooked them no.  Can someone (Bonehead-or anyone else) tell me what I need to do? Which is better, pork ribs or beef?  What brand of BBQ sauce is best? What is the process for cooking bbq ribs? I want the kind that the meat falls of the ribs.  I feel like an idiot for asking what are probably simple questions...but hey if ya don't know-ask! 

[antlermass]

this is what I do:

I put the ribs in a slow cooker, put some liquid smoke, water, and lawyers in it to almost cover ribs and let them sit on low half the day.

Then I take them out and through them on the grill for awhile sometimes or just cover them with bbq sauce and through them in the oven for another hour or so.

fall apart in your mouth good!

I use a mix of different bbq sauces, mostly a hickory flavor, honey and regular mixed together.

[Randy Kaar]

ok, my take is... the competition guys use a rub first then smoke
them, them they will sauce them at the finish before turn ins.
myself, i dont use a rub. i let my sauce make the flavor... but then
again i wont ever win one either
i have owned  the brinkman smoker, hard to keep up the temp with
them and they go thru a lot of charcoal. but for a backyard unit
it will do the job. ok back to the question.. i would get the charcoal going
get temp up to around 210 degrees in the unit, throw in some chunks
of wood, put them ribs on and smoke em. i prefer apple wood or oak,
if you are using chips wrap them in foil and poke a few holes in the top
to allow the smoke to escape. when i have to hurry the cook, i will
finish and sauce on a gas grill. i have a good sauce recipe posted here.
i will post the link.

randy

ok here is the base recipe, real close to open pit bbq sauce the way
this recipe is. change a few things to make it your own sauce!

Cadillac Jack's Savory BBQ Sauce

2 cups catsup
2 tablespoons cider vinegar
2 tablespoon slight corn syrup
1 tablespoon Worcestershire sauce
1/2 tablespoon molasses
2 teaspoons Liquid Smoke
1 teaspoon Tabasco
1 teaspoon maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Accent
1/2 teaspoon BBQ seasoning
2 tablespoons dark brown sugar

Mix dry ingredients and set aside.

Combine remaining ingredients and bring to boil, stirring constantly.

Reduce heat and add spices. Simmer for 40 to 45 minutes, stirring occasionally.

Cool to room temperature. Sauce keeps for up to 4

ps  i dont add bbq seasoning or maple syrup.

[Woody]

Thanks for the replies!  I'm going to have to do some experimenting and see what works best for me, and what I like best.  Everyone has different tastes ya know.   

Antlermass...NICE morels!  It's been years since I've seen one, and just as long since I ate some.   

[antlermass]

Mmmm Thanks-  We had been finding all those little ones all day, I almost walked right past the big one in the center. My hubby was standing a food behind it and didn't even notice it, it was huge compared to the others.


 

[Ryan]

Use apple wood if you can and keep the temp between 200 and 225.  I usually let them smoke for 2 - 3 hours then wrap them in tin foil for another hour or two.  It's hard to give a definate time, you just have to go by the way the meat looks.

[Woody]

Thanks Ryan!  It just so happens the last storm here took my last apple tree, so I should be able to scrounge up some Apple wood!  I was tired up picking up apples from the ground anyhow.  So it's not all bad.   

 

Antlermass-many many many moons ago, when I was just a twig (my name is Woody-all growed up) my family was in SE Mn "hunting" for morels.  I happened to stumble upon a morel hunters dream...a bed (for lack of a better word) of morels.  I was in awe.  Of course being young I couldn't keep my mouth shut and had my whole family over there helping harvest the tender lil morsels.  We cut them and using a needle and thread hung them up in the motel room overnight to start the drying process.  I don't remember how many we got that trip, but it was well worth the drive.  Since then I've only looked around here (West Central Mn) and up north (Lake Winnie area).