1. This Board Rocks has been moved to a new domain: CarolinaPanthersForum.com

    All member accounts remain the same.

    Most of the content is here, as well. Except that the Preps Forum has been split off to its own board at: http://www.prepsforum.com

    Welcome to the new Carolina Panthers Forum!

    Dismiss Notice

Ribs.... Best cooking methods

Discussion in 'Food & Drink Forum' started by Ace13, Jul 2, 2007.

Page 4 of 5
  1. Jul 5, 2007 at 1:13 PM #31
    HollyB

    HollyB Iz Lives

    Age:
    43
    Posts:
    18,080
    Likes Received:
    1
    Joined:
    Apr 21, 2005
    Apparently so do yours.....
     
  2. Jul 5, 2007 at 1:15 PM #32
    chipshotx

    chipshotx Full Access Member

    Posts:
    13,048
    Likes Received:
    0
    Joined:
    Jan 23, 2007
    Location:
    Gondwanaland
    you're the one who wanted to cut corners :stickpoke]

    put some liquid smoke in the braising liquid
     
  3. Jul 5, 2007 at 1:22 PM #33
    Ace13

    Ace13 Full Access Member

    Age:
    47
    Posts:
    15,178
    Likes Received:
    0
    Joined:
    Jun 29, 2005
    Location:
    I'm lost...
    Cutting corners wasn't my intent. My intent was for fall-off-the-bone ribs.
     
  4. Jul 5, 2007 at 1:27 PM #34
    chipshotx

    chipshotx Full Access Member

    Posts:
    13,048
    Likes Received:
    0
    Joined:
    Jan 23, 2007
    Location:
    Gondwanaland
    you took the membrane off right?
     
  5. Jul 5, 2007 at 1:29 PM #35
    Ace13

    Ace13 Full Access Member

    Age:
    47
    Posts:
    15,178
    Likes Received:
    0
    Joined:
    Jun 29, 2005
    Location:
    I'm lost...
    Yes, of course. I'm guessing maybe they were just crappy ribs to begin with. Who knows. But they were still bland.
     
  6. Jul 5, 2007 at 1:33 PM #36
    chipshotx

    chipshotx Full Access Member

    Posts:
    13,048
    Likes Received:
    0
    Joined:
    Jan 23, 2007
    Location:
    Gondwanaland
    next time dry rub over night....charcoal indirect with wood chips over pan with liquid 4 hours then sauce for last 45 minutes
     
  7. Jul 5, 2007 at 1:35 PM #37
    Ace13

    Ace13 Full Access Member

    Age:
    47
    Posts:
    15,178
    Likes Received:
    0
    Joined:
    Jun 29, 2005
    Location:
    I'm lost...
    That's what I did the last time I made ribs, and they were dry... But the flavor was awesome.
     
  8. Jul 5, 2007 at 1:48 PM #38
    Southern_Yankee

    Southern_Yankee Full Access Member

    Age:
    54
    Posts:
    18,737
    Likes Received:
    121
    Joined:
    Oct 24, 2003
    Location:
    up'air
    That smoke taste is overrated IMFHMFO. The taste of the pork and BBQ sauce is what Im looking for, as well as the tenderness. You cant go wrong if you steam them for 3 hours @ 225 (hell, I just use salt & pepper on the ribs and water with onions in it)....take them out, slather with a quality sauce and bake (either on the grill or in the oven at high temp).
     
  9. Jul 5, 2007 at 1:50 PM #39
    Ace13

    Ace13 Full Access Member

    Age:
    47
    Posts:
    15,178
    Likes Received:
    0
    Joined:
    Jun 29, 2005
    Location:
    I'm lost...
    I couldn't disagree more. But everyone's entitled to their opinions..... even you.
     
  10. Jul 5, 2007 at 1:50 PM #40
    chipshotx

    chipshotx Full Access Member

    Posts:
    13,048
    Likes Received:
    0
    Joined:
    Jan 23, 2007
    Location:
    Gondwanaland
    I think falling appart is overrated. I've had ones like that that taste like rubber. Wrap them in plastic and microwave them and they will fall appart but taste like butthole.

    The reason they are rubbed with spices and smoked and slathered with sauce is becuase the meat itself doesn't taste very good.

    I think the answer lies inbetween all the factors.
     
    Last edited: Jul 5, 2007
Page 4 of 5

Share This Page