I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless requested. Is it better to grill first, then - just maybe - bake afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, then grill with the BBQ sauce, if desired ?? There are too many ways to do ribs it's hard to count <G>.
Sky
P.S. Pork ribs!
-- Ultra Ultimate Kitchen Rule - Use the Timer! Ultimate Kitchen Rule -- Cook's Choice!!
> I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count <G>.
> Sky
> P.S. Pork ribs!
Dry rub, then smoke for 4-6hr or so as needed until they are done.
Sky wrote: > I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count <G>.
I rub them with salt, pepper and garlic powder and cook them in a pan sealed with foil for 1-1/2 hours at 300 degrees then finish them off with sauce in the oven or on the grill. They are tender and tasty. If you do them much longer than that in the covered pan the meat will fall off the bone to easily.
On Wed, 10 Mar 2010 20:38:29 -0600, "Pete C." <aux3.DO...@snet.net> wrote:
>Sky wrote:
>> I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless >> requested. Is it better to grill first, then - just maybe - bake >> afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, >> then grill with the BBQ sauce, if desired ?? There are too many ways to >> do ribs it's hard to count <G>.
>> Sky
>> P.S. Pork ribs!
>Dry rub, then smoke for 4-6hr or so as needed until they are done.
I'll boil pork ribs for about an hour, then put them in the roaster. I use this for coating pork ribs, vinegar, white and black pepper, brown sugar and butter. I use a mixture of worcestershire sauce, water, fresh lemon juice, paprika, catshup, black pepper, butter, and some hot sauce for the beef ribs. Usually cook both for about 90 to 110 min. at 325'F for 4 lbs. or so. They fall off the bone.
On Wed, 10 Mar 2010 20:59:29 -0600, Stu <i...@food.foru.ca> wrote: >On Wed, 10 Mar 2010 20:38:29 -0600, "Pete C." <aux3.DO...@snet.net> >wrote:
>>Sky wrote:
>>> I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless >>> requested. Is it better to grill first, then - just maybe - bake >>> afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, >>> then grill with the BBQ sauce, if desired ?? There are too many ways to >>> do ribs it's hard to count <G>.
>>> Sky
>>> P.S. Pork ribs!
>>Dry rub, then smoke for 4-6hr or so as needed until they are done.
>I'll boil pork ribs for about an hour, then put them in the roaster. >I use this for coating pork ribs, vinegar, white and black pepper, >brown sugar and butter. I use a mixture of worcestershire sauce, >water, fresh lemon juice, paprika, catshup, black pepper, butter, and >some hot sauce for the beef ribs. Usually cook both for about 90 to >110 min. at 325'F for 4 lbs. or so. They fall off the bone.
On Mar 10, 7:46 pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
> I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count <G>.
We dry rub first and smoke/grill and finish up with a flaming of Jack Daniels which as you know is very flammabe, so be careful. And then when the alcohol from the Jack has burned off, put 'em in big foil pans in sauce to cover, cover airtight in foil and bake on the grill from 1/2 to 1 hour longer.
Cool and eat! Mmmmmm! Yes red pepper flakes ARE involved!
On Wed, 10 Mar 2010 19:46:41 -0600, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
>I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless >requested. Is it better to grill first, then - just maybe - bake >afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, >then grill with the BBQ sauce, if desired ?? There are too many ways to >do ribs it's hard to count <G>.
>Sky
>P.S. Pork ribs!
I boil them for 3 hours. Then coat them with sauce and bake for another 3 hours. Yummy!!!!
On Mar 10, 5:46 pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
> I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count <G>.
> Sky
> P.S. Pork ribs!
> -- > Ultra Ultimate Kitchen Rule - Use the Timer! > Ultimate Kitchen Rule -- Cook's Choice!!
I take my ribs, cover them in a brown sugar based dry rub, then wrap in foil and bake at 250F for about 3 hours with a marinade poured into the rib packet. Then, I cover with sauce and broil or grill until just right.
The ones I did tonight for supper? I opened the plastic package of Lloyd's ribs and heated them in the oven. I didn't have any. The sauce is the poorest excuse for barbecue sauce I've ever run across. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller Bean soup with sausage and kale, 3-1-2010
>I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count <G>.
> Sky
> P.S. Pork ribs!
> -- > Ultra Ultimate Kitchen Rule - Use the Timer! > Ultimate Kitchen Rule -- Cook's Choice!!
Raw ribs in roaster pan, cover with homemade sauce and bake until meat virtually falls off the bone. I am one of those who absolutely cannot stand the taste of 'char' on their meat. -ginny
Sky wrote: > I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count <G>.
And I have tried them all. For the past few years, I have been setting the Weber at 300 degrees +/- and grilling the slab for 30 minutes on each side (with a dry rub). Then I bake covered at 300 degrees for another hour. I put some sauce on them the last 15 minutes or so and finish uncovered.
I am hoping to get or make a smoker this year and I'll have fun doing that.
> Sky wrote: >> I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless >> requested. Is it better to grill first, then - just maybe - bake >> afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, >> then grill with the BBQ sauce, if desired ?? There are too many ways to >> do ribs it's hard to count <G>.
> And I have tried them all. For the past few years, I have been setting > the Weber at 300 degrees +/- and grilling the slab for 30 minutes on each > side (with a dry rub). Then I bake covered at 300 degrees for another > hour. I put some sauce on them the last 15 minutes or so and finish > uncovered.
> I am hoping to get or make a smoker this year and I'll have fun doing > that.
> George L
George, That's is the way that I do it. I can't stand the taste of boiled/steamed meat that you get when the ribs are wet cooked first. Janet
>>I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless >>requested. Is it better to grill first, then - just maybe - bake >>afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, >>then grill with the BBQ sauce, if desired ?? There are too many ways to >>do ribs it's hard to count <G>.
>I boil them for 3 hours.
You really shouldn't boil stock, a low simmer is better.
On Mar 10, 7:46 pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
> I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count <G>.
> Sky
I peel off the back membrane with a straight blade screwdriver and a paper towel then grill for about an hour per pound on indirect heat using Kroger charcoal, 75% hickory and 25% apple wood for flavor and bottled sauce about five minutes before finishing. Dry rubs never really worked for me. They're always too salty or sweet and interfere with the taste of the meat. I'm really liking Kroger charcoal lately because it's not highly processed (presumably to save money), so it's more porous and gives food a distinct wood flavor. It burns really hot and has a rough feel and appearance that I like better than Kingsford. It does a great job on steaks, too.
Christopher Helms wrote: > I peel off the back membrane with a straight blade screwdriver and a > paper towel then grill for about an hour per pound on indirect heat > using Kroger charcoal, 75% hickory and 25% apple wood for flavor and > bottled sauce about five minutes before finishing. Dry rubs never > really worked for me. They're always too salty or sweet and interfere > with the taste of the meat.
I agree. I use a mix of granulated garlic, black pepper, paprika and a very little bit of seasoned salt.
>I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count <G>.
> Sky
> P.S. Pork ribs!
1. Dry rub for a few days 2. Into the smoker. 3. Beer while tending the smoker. 4. Enjoy -- Dimitri
Sky wrote: > I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count <G>.
> Sky
> P.S. Pork ribs!
Duh! What other kind of ribs are there? Sheesh! ;-)
I love BBQ ribs, of course, but I sometimes like them with sauerkraut. I cut the rack into 2-rib sections. Put them in a 9"x13" baking dish, top with sauerkraut and pour on about a pint or so of apple juice. Bake an hour or so then dig the ribs out from under the kraut and put them on the top to brown. Bake a further 1/2 hour or so. Add more apple juice if necessary. Serve with mashed potatoes. I don't use any seasoning except maybe some freshly ground black pepper.
Kate
-- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? mailto:conna...@pitt.edu
In article <a984ba7a-0376-41b0-8ab7-d3f897b29...@z1g2000prc.googlegroups.com>,
aem <aem_ag...@yahoo.com> wrote: > On Mar 10, 9:01 pm, Melba's Jammin' <barbschal...@earthlink.net> > > The ones I did tonight for supper? I opened the plastic package of > > Lloyd's ribs and heated them in the oven. I didn't have any. The sauce > > is the poorest excuse for barbecue sauce I've ever run across.
> I have an aversion to trying prepared things like that unless someone > highly recommends them. So you're saying this is one to continue > avoiding? -aem
Absolutely. I bought it for one reason only: price. They were $5 for a 6-7 rib portion. I'm glad I bought it, though; now I never have to wonder.
aem wrote: > I have an aversion to trying prepared things like that unless someone > highly recommends them. So you're saying this is one to continue > avoiding? -aem
I few years ago I picked up some St.Louis style ribs that were on sale. The price was right. It was cheaper to buy them and just stick them in the oven than it would have been to buy a rack of ribs and cooke them myself, which would have required sauce.... I like them with the sauce.
They were darned good. They were nice meaty ribs, and the sauce was good. I bought them a few more times while the price was down. Then the price started to climb. They are probably still good, but they are way too expensive now.
Sky <skyho...@NOsbcglobal.SnPeAtM> wrote: > I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low & slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count <G>.
This works for both beef and pork ribs. Say a 7 bone rack for beef or a 13 bone rack for pork. Strip off the inner membrane. Yeah, there is one on both. Then apply salt and pepper or anything else that's dry that you think ought to be applied to the racks. Cut the beef ribs into individual bones. Cut pork ribs into three rib slabs. Pack in a glass casserole to fit, cover and cook at 250 degrees Fahrenheit for three and a half to five hours depending on when you want to eat. They're done after three and a half. Five doesn't hurt them. The ribs will be done to perfection. Do not mess with them once you originally put them in the oven. There will be oil and water in the bottom partially covering some ribs when things are done. That's fine. Leave them alone. When you finish the ribs, you can season again or apply barbecue sauce. This works every time if you don't mess with them once you put them in the oven.
In article <MPG.2604310c309c5816989...@eternal-september.org>, I am Tosk <justwaitafrekinminu...@gmail.com> wrote:
> grrrrrrr, you folks snip too much. I can't keep up and have to drive by this > forum, but you folks snip so much content, I can't really do that either. I > don't understand what is so bad about leaving the context of a conversation > in > a post but so be it...
> Scotty
Because people bitch about it...
Ironic isn't it? <g> -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
I am Tosk wrote: >>> I have an aversion to trying prepared things like that unless someone >>> highly recommends them. So you're saying this is one to continue >>> avoiding? -aem
>> I few years ago I picked up some St.Louis style ribs that were on sale. >> The price was right. It was cheaper to buy them and just stick them in >> the oven than it would have been to buy a rack of ribs and cooke them >> myself, which would have required sauce.... I like them with the sauce.
>> They were darned good. They were nice meaty ribs, and the sauce was >> good. I bought them a few more times while the price was down. Then the >> price started to climb. They are probably still good, but they are way >> too expensive now.
> grrrrrrr, you folks snip too much. I can't keep up and have to drive by this > forum, but you folks snip so much content, I can't really do that either. I > don't understand what is so bad about leaving the context of a conversation in > a post but so be it...
What is so confusing? The thread is about how people do ribs. aem posted claimed an aversion to prepared foods unless someone highly recommended them. I replied that I had enjoyed the St.Louis style ribs that I bought, that the price was good but that they got too expensive.
If anyone really feels a need to follow the thread back, they can do so. If you don't have provider or a news reader that allows you to sort through posts by topic, sender or thread, they should get one that does.
What I hate more than clipped posts are posts where you have to scroll down more than a hundred lines of text from a series of replies in a thread to get to a few lines of comment. I have DSL so it doesn't take a significant amount of time for the messages to download, as it would for those on dial up, but it takes too much time and effort to scroll through hundreds of lines of useless text.
> I usually sprinkle on a rub, then charcoal grill. No BBQ sauce unless > requested. Is it better to grill first, then - just maybe - bake > afterwards with BBQ sauce, or bake first perhaps in a low& slow oven, > then grill with the BBQ sauce, if desired ?? There are too many ways to > do ribs it's hard to count<G>.
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