Barbecue Rib Experiment Number Two

February 10, 2011

The first round of ribs was okay but this one was incredible.  We call this The Idaho Method, based on this chicken recipe from my son in Idaho who is a grill-master extraordinaire.   The ribs were juicy and tender with a great flavor.  They’re also quite easy because once you get them on the heat you can forget about them for hours.

Feel free to use your own favorite blend of booze and seasoning.  The important part here is the cooking technique.

  • Pork Ribs, we used baby backs
  • Everglades Seasoning
  • Black Pepper
  • Jack Daniels
  • Coke
  • LOTS of Foil

Remove the membranes from the back side of the ribs.  Sometimes a little nudge with a knife keeps it coming off in one big sheet instead of little pieces.

Season with Everglades and pepper

Lay out two big, long strips of foil, one on top of the other.  Fold them together along one long edge and press it together tightly.  Then fold it over again and do the same thing.

Unfold it and now you’ve got one huge piece of foil with a seam down the middle.

Lay another strip of foil across the whole thing, going in the opposite direction then put one rack of ribs on it.

Now bunch all that foil into a little boat that won’t let the marinade leak out.  Pour about half a cup of Jack Daniels over the meat.  The amount really isn’t too important, just give it a good pour.

Do the same thing with about half a can of Coke.  Repeat the whole process for each rack of ribs.

Seal up the tops of the foil packets and put them on the grill over indirect heat.  Close the grill and just let them cook at about 300 for about four hours.

Open up the foil and if you can’t resist, stick a fork in them to see how tender they are.

Now we’re going to add more flavor.  Put a couple of chunks of wood on the heat and let them smoke.  Leave the foil packets open but close the grill and let them cook for another hour or so.

You can finally get rid of all that foil and put the ribs directly on the grill.

Brush them generously with Barbecue Sauce and let them cook for another 10 to 15 minutes per side.

Bring them in and serve them up with extra sauce on the side.  Have plenty of napkins handy and ENJOY!

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{ 4 comments… read them below or add one }

1 Birdy February 10, 2011 at 12:58 pm

Oh golly.. is it bad to want Ribs for breakfast now?

These look divine. I’ll defiantly have to give that BBQ sauce a go. The boy and I have been searching for a great sauce. Perhaps this will be the match we’re looking for.

Thanks for sharing. :D


2 Chef Tom February 10, 2011 at 6:17 pm

Just a great recipe and I tell you that picture at the end is just perfect. I cook ribs several ways and have not tried pork ribs this way. They must come out tender because you are using moist heat that beaks down the tough parts. Tell your son I said thank you for the recipe!!


3 Chris February 10, 2011 at 9:38 pm

Thanks Tom! Years ago, I bought a cheap Brinkman Smoker for the sake of recreating my dad’s Thanksgiving Turkey and fell in love with wood smoking nearly every piece of meat I cooked. Since I live in North Idaho, I have great accessibility to wonderful fruit woods like Apple, Cherry and Plum thanks to wonderful friends here. It should be pointed out that any good hard wood will give a great flavor though. Lots of southerners use Oak which I haven’t, yet, but I’m sure is still great! I have been working and experimenting each time and decided that cooking the spices and added flavors directly into the meat couldn’t do anything but inject the flavors right into the meat. Turns out, I was right. Lucky guess, really. I wanted to add the smoke flavor since I think it is absolutely critical to any GREAT BBQ so letting it just slowly soak up the smoke flavor is so easy since, at that point, it’s nearly impossible to over cook the meat! Try it with anything other than seafood and you just can’t go wrong here!




4 Chris February 13, 2011 at 8:15 pm

Jack and coke ribs, I love it! The ribs look fantastic.

Here’s another tip for getting that membrane off of baby back ribs (It doesn’t work as perfect for spare ribs) in one piece:

Check out the video and ignore the horrible picture quality, that was before I learned how to use a DSLR :)


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