Ribs !!!

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Ribs !!!

Postby Ypedal » Tue Dec 04, 2012 5:19 pm

Picked up this huge mofo at costco last night....

Have never cooked ribs before.. anyone got a good recipe or suggestions ?

I was considering the slow cooker with some bullseye sauce.... but got me some reading to do !
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Re: Ribs !!!

Postby StudEbiker » Tue Dec 04, 2012 6:18 pm

If you MUST do them inside, this is a good recipe.

http://www.foodnetwork.com/recipes/alto ... index.html

If you can do them on a grill though, that would be better.
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Re: Ribs !!!

Postby gestalt » Tue Dec 04, 2012 6:19 pm

pick a dry rub recipe you like, apply then wrap in seran wrap, then tin foil. let that go in a sheet pan in the oven at 225-250 for around eight hours. sounds crazy but it works like a charm, then you can eat them as is, or throw them into a nice hot pan with some sauce and give them a quick glaze like I like to do.
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Re: Ribs !!!

Postby arkmundi » Tue Dec 04, 2012 6:26 pm

StudEbiker wrote:If you MUST do them inside, this is a good recipe....If you can do them on a grill though, that would be better.

Being Texas born & raised, and by a man who love'd his meat, I can attest first hand that its both. Its all in the cookin' as they say. Start by marinating the meat in your preferred marinade - 3 days is the going rate. Then oven cook until mostly done. Add on your barbeque sauce. Transfer to a grill outside. The "secret" ingredient is wood smoke. Hickory, oak, and mesquite are favorites. Yes, you can use a gas grill (its easier that way), just be sure to throw on some wood chips. Cook with the cover down.
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Re: Ribs !!!

Postby cassschr1 » Tue Dec 04, 2012 6:27 pm

Ribs and sauerkraut in the crockpot, one of my fav.
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Re: Ribs !!!

Postby arkmundi » Tue Dec 04, 2012 6:41 pm

Considering...
Generally speaking any wood that is hard and free of resin (or sap) is good for making smoke. If the tree makes fruit or nuts you enjoy eating then the wood is typically good for smoking. Some wood, of course make better smoke than others. Woods like Apple have a mellow flavor and won't give you much in a short amount of time but if you’re cooking for a while then it has time to add that mellow flavor without overpowering the food. Woods like mesquite are very strong and while it gives you a good flavor quickly that flavor will become bitter fast so don't use too much or for too long. Smoke - Choose the right wood to make the perfect smoke

Great article listing the variety of woods to use and why - Smoke, page 2
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Re: Ribs !!!

Postby Ykick » Tue Dec 04, 2012 8:09 pm

When I can't use a real offset firebox smoker I Beer steam previously dry (overnight) rubbed ribs for about 40 minutes or until the meat starts pulling back from the bones. Finish in oven and/or sear on the grill basted with sauce of choice. Enjoy!
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Re: Ribs !!!

Postby Sancho's Horse » Tue Dec 04, 2012 8:25 pm

I will see your ribs and raise you a shoulder!
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Unfortunately, my skills at cooking ribs and shoulders inside are not as good. However, my mother-in-law is an incredible cook (authentic chinese). I can ask her for a good recipe if you would like.

I typically make a series of deep cuts in the shoulder to aid cooking and flavoring. I use a local grocery chain rub, either the night before, or morning of. I make a sauce with some cheap $1.25 BBQ sauce (cheap but the best), some soy sauce, and a bit of teriyaki marinade from Aldi's. I make a fire with regular briquettes, real wood charcoal, and some little logs of either pear or apple from some trees I cut down last year. I cover to keep in the smoke, drink a beer, do some yard work, watch the meat, taste, and 3-5 hrs. later...Enjoy!

The soy sauce and teriyaki marinade are rich in glutamates, so they really kick it up a step. The pear is maybe the best over a long period. I have oak, mesquite, apple, even cedar. They are good for different types of cooking, but I really like the pear.
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Re: Ribs !!!

Postby Ypedal » Tue Dec 04, 2012 8:47 pm

Lots of really good ideas to go from, awsome, the picture above is 2 very large rib chunks, i'm going to split in 2 and try half in the oven, other half in the slow cooker.

I'd do an outside smoker but it's too cold this time of year for that and the BBQ is already put away for the season.... :|
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Re: Ribs !!!

Postby Farfle » Wed Dec 05, 2012 2:15 am

gestalt wrote:pick a dry rub recipe you like, apply then wrap in seran wrap, then tin foil. let that go in a sheet pan in the oven at 225-250 for around eight hours. sounds crazy but it works like a charm, then you can eat them as is, or throw them into a nice hot pan with some sauce and give them a quick glaze like I like to do.


I can vouch for this technique, but glaze them, then wrap them it's almost like a high temperature marinade. The pan sear after gives them a great appearance and texture, and the super slow oven bake makes them fall off the bone.
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Re: Ribs !!!

Postby The fingers » Wed Dec 05, 2012 10:10 am

For smoking meat, Sam the Turkey Man (also a rib expert) used to recommend peach wood exclusively. He made his own rub (cajun medium hot, the same flavoring he injected into his deep-fried turkeys), keeping the rubbed ribs in the fridge overnight. Started the smoker in the morning and they were ready to eat by lunchtime. Also made his own BBQ sauce, to put on them when done. During-non turkey season, he kept the deep friers going by making corn meal battered deep-fried catfish in peanut oil with the same cajun spices and hush puppies to go with 'em. Like the Sicilian olive maker who adopted me when I was 42, he died without leaving his recipes with anyone except his son. :(
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Re: Ribs !!!

Postby Ypedal » Wed Dec 05, 2012 11:07 am

Alright, here we go, got 2 big racks so the 1st one i cut in half, put in slow cooker, covered with bulls eye sauce... and set to Low for 6 hrs.
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Re: Ribs !!!

Postby Ypedal » Wed Dec 05, 2012 11:16 am

2nd rack i cut in half, first half covered with oinon soup mix, steak spice, and meat seasoning generic brand X..
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coverd with seran wrap as recommended, then coverd in foil.
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Re: Ribs !!!

Postby Ypedal » Wed Dec 05, 2012 11:27 am

the other half, covered with bulls eye, wrapped in foil along with the 1st half.

and Now we wait !.
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man.. the house smells AWSOME...
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Re: Ribs !!!

Postby Doctorbass » Wed Dec 05, 2012 11:39 am

That Bulls eye sauce is really excellent Ypedal!.. It's my ex girlfriend living at Grand Falls that made me discovered that product, but that sauce also existed in a different flavour ( i remember that the sticker color was ligt blue and not red like the original one) but it no more exist i think..)

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Re: Ribs !!!

Postby Ypedal » Wed Dec 05, 2012 12:02 pm

we still have them all at sobey'.. kraft product.

http://www.kraftcanada.com/en/products/ ... sauce.aspx
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Re: Ribs !!!

Postby Harold in CR » Wed Dec 05, 2012 1:21 pm

HAH. Amateurs. :lol: :lol:

If you want to get your tongue to slap you on both sides of your face, until you nearly pass out, ya gots ta getcha someGATOR SAUCE

It comes available as just plain Swamp Gator, right on up to 5 alarm, or, maybe it's LETHAL, now :roll: :lol: :lol:

I used to use it making venison jerky in the smoker. NEVER could keep any more than 2 days. Had more requests than I could gather deer to use it with. 8) :lol:

That Bulls Eye is junk.

HERE is where you go. Where's that good eatin, smiley ?
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Re: Ribs !!!

Postby Kingfish » Wed Dec 05, 2012 2:30 pm

I prefer KC Master’s Original and blended 50:50 with a good low-hop English Porter, then add in the rest of the superlatives like garlic, fresh-cut rosemary, fresh-cracked black pepper, etc. The mixture needs to be enough to bury the meat, then let soak for 24 hours at cool temp (warmer than a fridge). Then through the meat onto the Barbi and slather with sauce as required. A friend of mine likes to dose his custom marinade with a couple of shots of bourbon and chopped habanero; he’s a bit on the flame-brave side, although I occasionally like more picante and will chop up an Anaheim pepper for lip-smackin’ zip. :twisted:

I haven’t had ribs in quite some time! So would you have cornbread and beans with that?
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Re: Ribs !!!

Postby NeilP » Wed Dec 05, 2012 2:39 pm

Sancho's Horse wrote:I will see your ribs and raise you a shoulder!
The attachment Pig.jpg is no longer available





I'lll see them both and raise the bar to the whole pig:
I do probably 3 or 4 a year now over the summer.

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Re: Ribs !!!

Postby Ypedal » Wed Dec 05, 2012 2:43 pm

Damn.. hard to beat a whole pig !!!.. 8)

4 hrs in !
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the seran wrap side i flipped over, the non wrapped side fell apart while i tried to flip it so i ate a chunk and put it back in ( it's cooked... just needs a bit longer to sit and soak in juice....

omfg...... it's going to be like 7pm by the time it's " done " but well worth the wait..

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Re: Ribs !!!

Postby dnmun » Wed Dec 05, 2012 2:49 pm

the plastic did not melt in the oven?
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Re: Ribs !!!

Postby Ypedal » Wed Dec 05, 2012 3:08 pm

the underside did, not stuck to the meat but it did melt. set oven to 250
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Re: Ribs !!!

Postby Doctorbass » Wed Dec 05, 2012 5:21 pm

Ypedal wrote:we still have them all at sobey'.. kraft product.

http://www.kraftcanada.com/en/products/ ... sauce.aspx



Great!... lucky you are for that.. here we dont have these anymore :(
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Re: Ribs !!!

Postby The fingers » Wed Dec 05, 2012 6:28 pm

Pics not fair! You''ve got me drooling all over the place! 8)
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Re: Ribs !!!

Postby Bison_69 » Thu Dec 06, 2012 4:36 am

Doctorbass wrote:
Ypedal wrote:we still have them all at sobey'.. kraft product.

http://www.kraftcanada.com/en/products/ ... sauce.aspx



Great!... lucky you are for that.. here we dont have these anymore :(


Hi Stephane,

I have just look around in Quebec local groceries and some pharmacies through internet and they still sell some of those Kraft BULL’S-EYE BBQ Sauces...

So enjoy!...
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