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I asked in another thread some time ago but lost track of it. I want to cookem up real good.
Tips, tricks, references or ideas?
stériodology
Tips, tricks, references or ideas?
stériodology
ChefWide - got any Ribs cooking tips?
- Thread starter CipherLock
- Start date
XBiker
Well-known member
Allow X to educate you.
A. My personal fav are St Louis style baby back ribs.
B. Prep the swine - Lay out a sheet of heavy duty aluminum foil. Sprinkle with salt and pepper. Lay rack on top of foil. Rub to of rack with fresh minced garlic, salt + pepper, and sugar (optional).
C. Close up with another piece of foil.
D. Bake on cookie sheet, in over for 90 minutes @ 250 degrees (F).
E. Grill on lo-med until to taste. I prefer my a tad burnt as to add a little crunch to the skin.
Enjoy!
A. My personal fav are St Louis style baby back ribs.
B. Prep the swine - Lay out a sheet of heavy duty aluminum foil. Sprinkle with salt and pepper. Lay rack on top of foil. Rub to of rack with fresh minced garlic, salt + pepper, and sugar (optional).
C. Close up with another piece of foil.
D. Bake on cookie sheet, in over for 90 minutes @ 250 degrees (F).
E. Grill on lo-med until to taste. I prefer my a tad burnt as to add a little crunch to the skin.
Enjoy!
So X, no sauce then?
XBiker
Well-known member
Yes, but I sauce AFTER they are cooked.
Some in the family do like sauce (myself) some don't. We cook without and then I add to mine after they are cut.
Not to mention I find they seem to cook better WITHOUT the sauce.
The key to cooking ribs is the heat you use. IMO, you can't really overcook ribs, only cook them to hot. The precooking at the temp in the oven is what makes them falling off the bone.
Some in the family do like sauce (myself) some don't. We cook without and then I add to mine after they are cut.
Not to mention I find they seem to cook better WITHOUT the sauce.
The key to cooking ribs is the heat you use. IMO, you can't really overcook ribs, only cook them to hot. The precooking at the temp in the oven is what makes them falling off the bone.
Props in the most serious way to xbiker for the comment:
"you can't really overcook ribs, only cook them to hot"
Test them. if they are fork tender (or a bald boy from Nawlins once said 'Fuck tenda') they are ready to sear up on the grill then sauce.
My latest rib fetish is beef short ribs: got a spicy ass maple/mustard set going up this weekend, did a lime and chipotle version at my father in law's two weeks ago... /and you wonder why I am such a fat fuck!
I will dig up my double pepper bbq sauce recipe tonight when i get home and post it up for you.
"you can't really overcook ribs, only cook them to hot"
Test them. if they are fork tender (or a bald boy from Nawlins once said 'Fuck tenda') they are ready to sear up on the grill then sauce.
My latest rib fetish is beef short ribs: got a spicy ass maple/mustard set going up this weekend, did a lime and chipotle version at my father in law's two weeks ago... /and you wonder why I am such a fat fuck!
I will dig up my double pepper bbq sauce recipe tonight when i get home and post it up for you.
the nature boy
New member
what kind of ribs should I buy at the store? will any old ribs do or are there some that are better than others?
XBiker
Well-known member
The Nature Boy said:
I prefer St Louis style baby back ribs.
If you use the cooking method I mentioned above, you will rarely (if ever) eat baby back ribs while out. You'll know that they can't hardly be better than yours.
Beef ribs are good, but lack the taste of piz-orky pig.
^ for Chef, better find that list soon my man, I might not get to see it....
cool
Buddy_Christ
New member
the way i cook my ribs is slightly different. i throw them on the grill first, adding salt, pepper, and garlic salt. i don't cook them all the way through through, just the outside. then i place them in a pan of water. the pan has to be deep enough that the ribs are covered completely. cover with foil. put them in the oven at 450 degrees for an hour and a half. after that, remove them from the water and place them on a broiler pan, cover with BBQ sauce, and throw them in the broiler until the sauce is bubbling.
the reason i cook them like that is they pick up the taste from being grilled, then tossing them in the oven in the water loosenes them up big time. if you do it right, the meat will practically fall off the bone when you go to bite them. the hour and a half in the oven is usually all i leave them in for though. i'd leave them in for 2 hours, but by an hour and a half i can't stand the wait anymore and have to pull them out
the reason i cook them like that is they pick up the taste from being grilled, then tossing them in the oven in the water loosenes them up big time. if you do it right, the meat will practically fall off the bone when you go to bite them. the hour and a half in the oven is usually all i leave them in for though. i'd leave them in for 2 hours, but by an hour and a half i can't stand the wait anymore and have to pull them out
jh1
New member
YES. No sauce. Sauce is put on as you eat not before. Dry run the fuckers.
I live in Saint Louis BTW. There is a place here called Super Smokers - I have known the owner since before he even had a single resturant - best friggin ribs ever. He used to go to some BBQ cook off in Memphis and take a top 3 spot every year - then he got smart and started making $$$$
Before he had a restraunt they were great, when he had just the one they were just as good - He has a bunch of places now and they aren't the same they have to make too many to fast.
I live in Saint Louis BTW. There is a place here called Super Smokers - I have known the owner since before he even had a single resturant - best friggin ribs ever. He used to go to some BBQ cook off in Memphis and take a top 3 spot every year - then he got smart and started making $$$$
Before he had a restraunt they were great, when he had just the one they were just as good - He has a bunch of places now and they aren't the same they have to make too many to fast.
jerkbox said:
You should write harlequin romance novels.
the nature boy
New member
i wish it was nice out, I want to cook some ribs.
The Nature Boy said:
notice at the word 'oven' or 'stove' anywhere?
the nature boy
New member
CipherLock said:
hey douchebag, I would want to sear the ribs after they've been cooking in the oven. also that's when I'd put the barbeque sauce on them. so go hurry up and contract full blown AIDS already.
*yawn*
Hey this is a recipe Obiwan gave me for ribs.
1 side baby back ribs
water to cover
1/2 cup salt
rub:
1 tablespoon paprika
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon dry mustard
1 tsp cumin
1 tsp curry powder
1 tsp black pepper
1/2 tsp clove
1/2 tsp coriander
1/2 tsp cardomum
1/2 tsp ginger
1/2 tsp allspice
sauce (opt):
1 small can tomato paste
1/4 cup red wine vinegar
1/4 cup splenda
2 tablespoon dijon
1 tsp liquid smoke (hickory is good)
1 tsp granulated onion
1 tsp granulated garlic
1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp cinnamon
using a fork pull the skin off the back of the ribs (or using a knife make tiny slits in the skin
soak the rib in water and salt overnight or for 4 hours (this will make it juicy and moist)
pat dry and rub with dry spices and let sit an hour or more
bake at 300 for an hour or bbq over indirect coals for 40 minutes
brush with sauce (opt)
1 side baby back ribs
water to cover
1/2 cup salt
rub:
1 tablespoon paprika
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon dry mustard
1 tsp cumin
1 tsp curry powder
1 tsp black pepper
1/2 tsp clove
1/2 tsp coriander
1/2 tsp cardomum
1/2 tsp ginger
1/2 tsp allspice
sauce (opt):
1 small can tomato paste
1/4 cup red wine vinegar
1/4 cup splenda
2 tablespoon dijon
1 tsp liquid smoke (hickory is good)
1 tsp granulated onion
1 tsp granulated garlic
1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp cinnamon
using a fork pull the skin off the back of the ribs (or using a knife make tiny slits in the skin
soak the rib in water and salt overnight or for 4 hours (this will make it juicy and moist)
pat dry and rub with dry spices and let sit an hour or more
bake at 300 for an hour or bbq over indirect coals for 40 minutes
brush with sauce (opt)
super - that looks like too much work. I'm going to the bifteque.
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