2006-07-23 11:32:53 · 10 answers · asked by stu1mcfc 1 in Food & Drink ➔ Cooking & Recipes
Cook them on a very low heat and in "stacks." Rotate the stacks every 20-30 minutes. Also, remove the translucent membrane from the back of the ribs before cooking them. I would recommend using a rub before cooking and adding a thick, heated BBQ sauce (either homemade or storebought) towards the end for cooking. If you really want the soft, "fall-off-the-bone" ribs, I'd go with the oven instead of the grill all together. Just get a disposable aluminum foil tray and put the ribs in with two cups of BBQ sauce per rack. Cover it TIGHTLY with aluminum foil and cook it in a 300 degree Fahrenheit oven for 3 - 3 1/2 hours then remove the aluminum foil, add more sauce if desired, and broil to get a crispy outside. The choice is yours. (Btw, this is for a tomato based sauce, for a vinegar based Carolina type of ribs, you'd want to do something differently) The last thing that I would suggest is to cook the racks of ribs in halves rather than try and work with a full rack which is very hard to flip on a grill or to remove from a pan if you are using the oven. Good luck with the ribs and enjoy!
2006-07-23 11:41:23 · answer #1 · answered by bmgleason 2 · 0⤊ 0⤋
commence with an entire area of "infant lower back Ribs", Preheat the oven to 275 to 3 hundred. you would be sluggish COOKING the slab. Preheat (extreme) a skillet with olive oil - i take advantage of OTTAVIO (form call) extra suitable Virgin Olive oil with Roasted Pepper (provides to the choose). as quickly as the skillet is warm, upload Fajita Spice (Hill u . s . Fare) and Coarse floor Pepper to the skillet. Sear the spices into the beef, your no longer cooking the slab yet sealing in the choose. This retains the juices/choose from escaping for the period of cooking. this ought to be finished to all facets and ends. shouldn't take extra suitable than a minute or so. eliminate the slab and place it on a oven pan with aluminum foil - you would be thoroughly "sealing" the slab in the aluminum foil to prepare dinner. prepare dinner at 275 to 3 hundred levels for a pair of million to a million.5 hours. eliminate the slab from the oven. If the slab has cooked sufficient so the bones are showing, then eliminate the aluminum foil so the slab can brown. If no longer shop cooking the slab coated.this could take approximately 3/4 to a million hour. do no longer over prepare dinner. eliminate and upload your well-known BBQ sauce.
2016-10-08 06:05:46 · answer #2 · answered by ? 4 · 0⤊ 0⤋
I boil mine for 20min then make a dry rub before putting them on the BBQ over very low heat for another 20min. Hint put a little sugar in the rub it will melt and give a sweet taste to the meat. If you like it sweet. I just use what spices I have in the cabinet to make the rub.
2006-07-23 11:38:52 · answer #3 · answered by provo5a 2 · 0⤊ 0⤋
I'd tell you, but I'd have to either kill you or marry you... and I don't think you're my type.
Seriously, a rub is a great way to go. 8 parts brown sugar, 3 parts chili powder and 1 part salt and 1 part anythig else you want. Marinate overnight in the rub, and indirectly grill ribs at no more that 300ºF.
Use wet wood chips ad a spray bottle full of water to control the temp of the grill. Please tell me that your grill has a thermometer on it... Please?
2006-07-23 12:03:37 · answer #4 · answered by hyperhealer3 4 · 0⤊ 0⤋
Baby Back Barbecue Ribs
From a Reynolds Foil cookbook. THE REYNOLDS KITCHENS TIP: Three or four ice cubes may be substituted for the water in each packet of ribs, if desired. USES: 2 sheets (18x24-inches each) Reynolds Wrap Heavy Duty Aluminum Foil
3 lbs pork baby back ribs
1 tablespoon brown sugar, packed
1 tablespoon paprika
2 teaspoons garlic powder
1 1/2 teaspoons pepper
1/2 cup water
1 1/2 cups barbecue sauce
5 servings
1. PREHEAT grill to medium OR oven to 450°F.
2. CENTER half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.
3. BRING up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets.
4. TO GRILL: Place rib packets in covered grill and grill 45 to 60 minutes. Remove foil; place ribs on grill
5. BRUSH ribs with barbecue sauce. CONTINUE GRILLING 10 to 15 minutes, brushing with sauce and turning every 5 minutes.
6. TO BAKE: Place rib packets on a cookie sheet and bake in oven 45 to 60 minutes. Remove foil; place ribs on broiler pan. BRUSH ribs with barbecue sauce. BROIL 4 to 5 inches from broiler, 10 to 15 minutes, brushing with sauce and turning every 5 minutes.
2006-07-23 11:42:15 · answer #5 · answered by Dee 5 · 0⤊ 0⤋
Hi the secret to any barbecue recipe is the marinade and cooking low fire. If you do it right the marinade flavor would penetrate the meat and the smoke aroma would be great! I have a recipe blog and have lots of barbecue recipe!
http://recipe.gotblab.com/category/barbecue-recipe/
See you there!
2006-07-23 12:00:03 · answer #6 · answered by rubber fender 2 · 0⤊ 0⤋
Slowly
2006-07-23 11:36:47 · answer #7 · answered by 9929 3 · 0⤊ 0⤋
There is too much information to cut and paste, but the website below has a ton of good information.
2006-07-23 12:01:49 · answer #8 · answered by Anonymous · 0⤊ 0⤋
I agree with provo5a. boil then cook, this takes the fat off, and is partly cooked, they are soooooo good, Use Bulls eye. it is the bestest.
2006-07-23 11:47:48 · answer #9 · answered by Grandma of six 5 · 0⤊ 0⤋
Parboil in large pot with balsamic vinegar (one cup) with ten cups of water and three bay leaves.
2006-07-23 13:31:21 · answer #10 · answered by sittler 1 · 0⤊ 0⤋