| Name: |
roswellric
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| Subject: |
OK , Now for Ribs
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Date:
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7/2/2004 9:52:30 AM
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Who has the best recipe for ribs? How about dry rubs? How about sauces? Baby Backs or KC?
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| Name: |
mldsst
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| Subject: |
OK , Now for Ribs
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Date:
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7/2/2004 11:12:45 AM
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call red hill grocery and order some smoked ones, heat them up and you can't beat them,
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| Name: |
Feb
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| Subject: |
OK , Now for Ribs
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Date:
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7/2/2004 11:36:41 AM
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Here is the best that I have ever tried and it came out of a "Cooks" magazine publication several years back. They tried a whole bunch of recipes for ribs and thought this was the best.
You use a rack of ribs and not baby back ribs.
Use your favorite rub on the ribs at least an hour before placing on grill.
Use a kettle grill (Webber is also my favorite).
Use the indirect heat method of cooking - Place charcoal (Kingsford, Cowboy or whatever) on one side of kettle and bring to a white ash on top of charcoal. Place ribs on the opposite side of grill than the charcoal (on the upper grate folks) and cook on one side of ribs for an hour. Turn ribs and cook for another hour. Now here is the secret - You wrap the rack of ribs in aluminum foil and place inside a large brown paper bag (grocery bag), seal, and lay away from the grill heat for an hour. Then enjoy with your favorite wet barbecue sauce if you choose. They are also delicious dry. "Cooks" was not sure of what the brown bag does for the taste, but they claim for whatever reason it makes a difference.
Now good recipes for the side of potato salad. Enjoy with a cold beer or sweetened ice tea and have an enjoyable and safe 4th of July.
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| Name: |
mbrook
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| Subject: |
OK , Now for Ribs
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Date:
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7/2/2004 11:42:47 AM
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Do not use Cowboy charcoal for ribs. They will burn.
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But I use only meaty baby-back ribs and indirect heat from a Weber. It also takes two days to prepare them (about 3-4 hours of that is on the grill), but there is nothing better.
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| Name: |
roswellric
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| Subject: |
OK , Now for Ribs
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Date:
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7/2/2004 1:58:20 PM
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LOLOLOLOLOLOLOL!!!!
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| Name: |
roswellric
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| Subject: |
OK , Now for Ribs
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Date:
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7/2/2004 2:02:40 PM
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How about this: take baby backs, get rid of the fel, Rub 'em up good with Rondevous rub (or Willinghams), smoke 'em slow on the Weber or smoker for at least 1 1/2 hrs , cover in a pan with foil with a small vent and put in the oven for another hr+ on 275.
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| Name: |
roswellric
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| Subject: |
Sorry
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Date:
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7/2/2004 2:03:46 PM
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That just struck me as funny after reading the "steak" post. You're right about the heat for the steaks.
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| Name: |
Ulysses E. McGill
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| Subject: |
Oh Nooooo..close to the secret
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Date:
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7/2/2004 2:39:23 PM
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Only I referigerate them overnight directly after they come off the grill (in sealed tupperware). Then, each rib is individually cut while cold, soaked in the secret sauce for a few hours, and put in a roaster (250-275) for about 2.5 hours. Don't tell anyone.........
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| Name: |
roswellric
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| Subject: |
oooooooo...
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Date:
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7/2/2004 2:54:38 PM
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That sounds like a fine idea! I just might try it. Now the secret sauce????? could it be, would it be......
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| Name: |
Z71girl
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| Subject: |
Oh Nooooo..close to the secret
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Date:
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7/2/2004 3:01:28 PM
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Cook any meat on the smoker for a while 6-8 hours or more, take it off and put it on a roaster pan that has slits in the bottom. Pour some juice in the bottom and cover with foil. Cook on 300 for a couple of hours and watch out for the hungry folks!!!!!!! Will fall right off the bone or fall apart if it doesn't have a bone in it. GUA...RAN...TEE ... it
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| Name: |
roswellric
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| Subject: |
No Sauce Recipes????
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Date:
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7/2/2004 7:56:03 PM
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| Name: |
lakebum
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| Subject: |
No Sauce Recipes????
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Date:
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7/4/2004 6:37:23 PM
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Tried to answer but got the FBI page....even with ****
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| Name: |
TIVO
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| Subject: |
is this the secret to
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Date:
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7/7/2004 6:01:55 PM
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falling off the bone good ribs??
We've never tried this, and I can see where the meat would become more tender, thanks for the tip.
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