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What's Cooking? Share your recipes and food preparation tips here. |
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07-01-2012, 10:01pm | #21 | |||||||
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If you really want to grill some ribs, I'd suggest beef ribs. Or follow Touring mikes Style! Last edited by Stangkiller; 07-01-2012 at 11:06pm. |
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07-02-2012, 11:28am | #22 | |||||||
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My rub consists of: paprika brown sugar sea salt red chili flakes black pepper chili powder garlic powder onion powder oregano and my secret pumpkin pie spice I prep them for the oven by cutting apples into 3/4" thick slices and lining the broiling pan with them. Add rougly 1/4" of apple cider and then lay the ribs bone side down on the apples. Cover with tinfoil tightly and bake for 2 hours at 250. After the ribs are done I take them out of the pan and set aside. I then drain all the juices through a strainer in to a sauce pan. Maybe about 1/2 -1 cup of the sauce. I simmer it on high heat to evaporate some of the water then add more brown sugar, molasses, s&p, garlic powder and my secret pumpkin pie spice. Let it reduce until it coats the back of a spoon. I then grill the ribs so they form a thin crust on the meaty side and put a couple layers of the sauce I made. I usually leave a rack dry without sauce and 1 with sauce. I'd be scared to leave them in the oven for 5 hours. |
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07-03-2012, 8:34am | #23 | |||||||
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07-03-2012, 10:13am | #24 | ||||||
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For those that like fall of the rib and want to cheat a little or are in a hurrry (BBQ Flame Suit Activated) you could boil them.
What I do sometimes is season the water a lot with things like liquid smoke, hot sauces, worcheshire, various dry seasons, pretty much whatever. I like to think of it as kind of a bbq crab boil. Then some white vinegar as well if you like (helps them break down). Boil them for a few hours or till desired fall of bone-ed-ness. Pull them. Let them cool slightly. Add some dry rub of your liking. Add some of your favorite BBQ and throw them on the grill. Baste often. You just want to grill long enough to get that carmelized bbq goodness going. Purists hate it, but if you're a shitty cook you can't go wrong with this method. |
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07-03-2012, 11:59am | #25 | |||||||
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07-03-2012, 12:09pm | #26 | ||||||
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I've gotten many compliments on that method.
I usually go a braising route now which works well too. Takes a bit longer though. |
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07-03-2012, 1:30pm | #27 | ||||||
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I use to boil them myself. But for the same amount of time you can throw them in the oven the way I mentioned and avoid the grey meat.
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07-03-2012, 1:39pm | #28 | ||||||
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07-03-2012, 2:16pm | #29 | ||||||
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You oven and boiler guys are killing me! For crying out loud, go pick up a Char-Griller or Brinkmann with a the side add-on Texas smoker, or even one of the smaller vertical smokers.
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07-03-2012, 2:25pm | #30 | |||||||
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Eventually I want to be one of those 24 hour slow cooker guys though. |
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07-03-2012, 2:45pm | #31 | ||||||
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07-03-2012, 2:52pm | #32 | ||||||
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07-03-2012, 6:37pm | #33 | ||||||
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Yes the oven is cheating and missing some of the flavor, but for now, it's what I got and can use. Eventually I'll get a smoker, but it's hard to rationalize something I'd use once or twice a year.
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07-05-2012, 6:53am | #34 | |||||||
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07-05-2012, 8:40am | #35 | ||||||
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07-05-2012, 9:07am | #36 | ||||||||
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The best method I have found is a standard 3-2-1 method. 3 hours unwrapped on the smoker at 270* 2 hours on the smoker wrapped in foil at 250* 1 hour unwrapped on the smoker at 225* Then let it rest for 30-45 min before serving. Quote:
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07-05-2012, 7:43pm | #37 | ||||||
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2.5 hours wrapped in foil on top rack(not shown) in center of grill (both ribs and chicken) The meat was about 1 foot above the burner tents. 2 outside burners on lowest setting with tents inverted to smoke hickory chips on. 30 minutes over direct low heat. Fork tender, came off the bone clean. |
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07-06-2012, 8:02am | #38 | |||||||
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So after you let it rest do you reheat the ribs again? |
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07-06-2012, 8:46am | #39 | ||||||
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07-07-2012, 5:01pm | #40 | ||||||
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