Recipes are welcome. thanks
2006-07-02 09:33:30 · 6 answers · asked by qualls 1 in Food & Drink ➔ Cooking & Recipes
"Best" is really a broad statement in the world of B-B-Q. It is all a matter of "personal preference". Trial and error mostly.
That being said, try this:
Boil your ribs in your favorite B-B-Q sauce (mixed 50-50 with water) by cutting them into manageable sections(like 5,6,or 7 ribs). Boil them for about 20-25 minutes. Don't over cook to where they are falling apart though. Then stick them on the grill for another 30 minutes or so, indirectly over, low to med heat, basting them again with your favorite sauce (mine happens to be Bullseye Original).Anyway, Bon Apatite.
2006-07-02 10:11:45 · answer #1 · answered by robocop 3 · 0⤊ 0⤋
1 slab ribs, uncut (approximately 2 3/4 pounds)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/4 teaspoon McCormick’s all-season salt
1/4 teaspoon Goya Adobo all-purpose seasoning
20 drops grenadine
Wash the rack of ribs with water and pat it dry. Spread out a double layer of foil, and place the rack on the foil and sprinkle it with the spices. Then, lightly drizzle the ribs with the grenadine syrup, across the entire top surface of the slab. Wrap the ribs tightly in foil and refrigerate for 24 hours. Remove when you’re ready to cook, and preheat your oven to 375 degrees – make sure it’s hot! Bake the ribs for 1 ¼ hours, take the foil off the top, and let the slab brown in the oven for 25 minutes. Then, cut ‘em and eat ‘em.
2006-07-02 09:38:29 · answer #2 · answered by captures_sunsets 7 · 0⤊ 0⤋
The best way to cook any slab of ribs is to boil them first (don't be grossed out, keep reading -- I love barbecued ribs, too) until tender and THEN stick them on the grill for a little while to get the real smoke-and-barbecue taste. This also ensures that your ribs (umm, yes, the ones you're cooking) don't get burnt to a crisp while you're waiting for them to be thoroughly and safely cooked through. Be sure to check out www.cooks.com for a whole bunch of great recipes. They have a good in-site search box.
2006-07-02 09:42:45 · answer #3 · answered by thejanith 7 · 0⤊ 0⤋
low and slow.
whether in a smoker or if you prefer to pre cook them in liquid, you want to cook them at a low temperature ( 190) for a longgggggggggg time
this breaks down the connective tissues and makes them tender.
2006-07-02 09:58:58 · answer #4 · answered by JCCCMA 3 · 0⤊ 0⤋
in the oven with lots of bbq sauce or on thegrill with lots of bbq sauce.
2006-07-02 09:38:17 · answer #5 · answered by fattyb_sexyd 1 · 0⤊ 0⤋
over a wood fire, with a season rub
2006-07-02 09:37:23 · answer #6 · answered by jenny79sue 3 · 0⤊ 0⤋