2006-08-27 17:45:15 · 27 answers · asked by house_head01 1 in Food & Drink ➔ Cooking & Recipes
I'll only give you a hint.
OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK OINK
MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO MOO
BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA BAA
But mainly the oink oinks!
2006-08-27 19:04:50 · answer #1 · answered by cyn1c4l 3 · 0⤊ 0⤋
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.
2006-08-28 07:45:53 · answer #2 · answered by NICK B 5 · 0⤊ 0⤋
There are beef ribs and pork ribs. Personally I like the Pork the best, but to each his own!
Sheri
2006-08-28 19:07:21 · answer #3 · answered by bluegirl63065 2 · 0⤊ 0⤋
Ribs are generally pig's ribs, but beef ribs are very tasty as well.
The latter are the best choice to make a great broth.
2006-08-28 05:48:12 · answer #4 · answered by Hi y´all ! 6 · 0⤊ 0⤋
Well there are differen't types of ribs that you can use. There are pork ribs, beef ribs, and lamb ribs. However, usually when you have bbq ribs people usually eat pork or beef. Also, pork ribs are smaller than beef.
2006-08-28 00:53:02 · answer #5 · answered by cocoa198517 2 · 1⤊ 0⤋
Some times pig, other times cow. But who cares? I refuse to eat ribs.
2006-08-28 00:53:10 · answer #6 · answered by Anonymous · 0⤊ 0⤋
The source of the meat is listed on the package. Beef is from a male cow. Pork is from a pig.
2006-08-28 02:12:16 · answer #7 · answered by Cinnamon 6 · 0⤊ 0⤋
all animals can be used as ribs. primarily beef and pork. but you can have ribs for just about anything.
2006-08-28 00:52:22 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Yummy, I like to eat baby back ribs too. I love the BBQ sauce. Generally, they are pork meat.
2006-08-28 01:28:13 · answer #9 · answered by Sabrina 4 · 0⤊ 0⤋
Generally, ribs come from either beef or pork.
2006-08-28 00:50:43 · answer #10 · answered by Slimsmom 6 · 0⤊ 0⤋
pork ribs are from pigs & beef ribs are from cows
2006-08-28 00:49:33 · answer #11 · answered by SueInBoston 3 · 0⤊ 0⤋