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Ribs.... Best cooking methods

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

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  1. Jul 9, 2007 at 8:26 PM #41
    meatpile

    meatpile 7-9

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    Does Fred know about this?
     
  2. Jul 4, 2008 at 4:29 PM #42
    PantherPaul

    PantherPaul Nap Enthusiasts

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    Took some advise here and have 2 slabs on the grill. Took two covered roasting pans slab of ribs on each. Put vinegar, apple juice and water in pan under ribs (not touching) slow cooked the slabs for 3 hrs covered. They were covered in a dry rub the whole time. Took them off, meat was pretty intact on the bone but there was tearing as they were completely cooked. Threw them on the grill for 20 minutes or so, touching up the dry rub. Damn good eats.

    Yank what's your opinion of a "good sauce" you made mention of this. I am typically a dry rub fan over the sauce but like both
     
  3. Jul 5, 2008 at 2:16 AM #43
    Hyme Lipshitz

    Hyme Lipshitz aka Billy Badass

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    the reason people dry out their ribs even at the low temps is because they aren't cooking them on indirect heat

    direct heat will dry the meat out even at a low temp

    I have never had dry ribs cooking slowly at around 200 degrees of indirect heat with a nice dry rub whether I used smoke or not,, never needed to use liquid either but there is no harm in using it

    and I cooked them for my restaurants and had people waiting out the door for them
     
  4. Jul 5, 2008 at 10:48 AM #44
    PantherPaul

    PantherPaul Nap Enthusiasts

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    These ribs were not dry what so ever. After cutting off the membrane on the back side and rinsing them off I rubbed in some Sticky Fingers rub on them and cooked them (almost a steamed) in the roast pan with the above mentioned mixture underneath them. I reapplied the rub once they were thrown on the grill and let them get the grill taste by placing them on the grill for ~15 per side on the grill at low temp.
     
  5. Jul 5, 2008 at 4:53 PM #45
    reb

    reb 1riot1reb

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    I buy my ribs from some black dude, hot off the barbie when I can. I couldn't cook them any better... makes my mouth water right now. :ribeater:
     
  6. Jul 7, 2008 at 11:53 AM #46
    Puttingood

    Puttingood Sensitive One

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    Cut the ribs off in twos and make a little foil pack on the grill--pour some water in the foil pack and seal it up. Cook them babys till they almost are done then mix up about a cup of Kraft barbrque sauce and two spoons of orange marmalade and two of pepper sauce (Texas Pete). Brush that on them about 20 minutes before they are done.
    They will melt in your mouth.
    Remember, no more than two or three a pack.
     
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