2006-06-27 00:57:18 · 12 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
Course I'll come,it sounds like it'll be fun!
2006-06-27 00:58:18 · answer #1 · answered by cc 6 · 0⤊ 1⤋
The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.
Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.
Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.
Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!
When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.
How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.
Source(s):
http://www.smackyourlipsbbq.com/recipes....
http://www.free-gourmet-recipes.com/barb...
http://fp.enter.net/~rburk/sauce-rub-mar...
2006-06-27 01:11:22 · answer #2 · answered by NICK B 5 · 0⤊ 0⤋
You need to join a church and get your mind off of your weiner!!!
2006-06-27 01:04:43 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Have you tried chicken? I love barbequed chicken. It's really good especially if you use barbeque sause. It's much better than hot dogs.
2006-06-27 01:25:28 · answer #4 · answered by meagain2238 4 · 0⤊ 0⤋
you should try big sausage weiner sounds so small
2006-06-27 02:12:47 · answer #5 · answered by cgdchris 4 · 0⤊ 0⤋
i would be glad to bring you buns but do you have enough wiener to go around.
2006-06-27 02:31:36 · answer #6 · answered by Anonymous · 0⤊ 0⤋
I don't think you're having a barbecue...
2006-06-27 02:29:53 · answer #7 · answered by howlettlogan 6 · 0⤊ 0⤋
Where ya live at ?
2006-06-27 01:02:21 · answer #8 · answered by Heather G 1 · 0⤊ 0⤋
I'm guessing you don't have a girlfriend.
2006-06-27 01:00:52 · answer #9 · answered by Anonymous · 0⤊ 0⤋
ha ha ha! OK. (n_n)
2006-06-27 01:01:58 · answer #10 · answered by Anonymous · 0⤊ 0⤋