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01-04-2008 #1
- Join Date
- Jul 2005
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- The United States of kiss-my-ass
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- 8,004
Barbecued Ribs 101...by request...
From the 'World in 2008' thread in the P&R section:
Originally Posted by chefmike
True BBQ is cooked over wood(preferably) or charcoal...gas grills and wood chips are a poor substitute and a last resort...more about that later...
I'll start with a shortcut method that uses both your oven and grill(I'm assuming that you aren't using a home or pro smoker, pit, etc.) Country-style ribs require more cooking than spareribs or babybacks, but this method will work for any type of ribs if the time is adjusted accordingly. The first rule of BBQ is "low and slow", but this method gives you a shortcut.
Good BBQ is about the rub, not the sauce. I'll post some rub, baste, and sauce recipes later...I rub my ribs with yellow ballpark mustard before I put on the rub. You want to rub a nice coating on your ribs, but don't cake it on...as that could result in overly salty ribs. After you've given your ribs a good rubbing, cover them tightly with aluminum foil and put them in a preheated 400 degree oven. I'd give country-style ribs about 2 hours in the oven. Transfer your ribs to the grill, you will then cook them off of the direct heat of the coals or gas...the best wood(or wood chip) for ribs is hickory(I also add some oak when I have it, mesquite is for beef brisket.) You can now smoke your ribs for as long as you can stand it, but if you're in a hurry an hour or so should do it...do not apply sauce until the last half-hour on the grill! You can baste your ribs before that, but we'll have to go into that later this weekend...class is now open for questions but I can't promise you mooks an answer until I drop in later tonight or tomorrow...
"I became insane, with long intervals of horrible sanity." - Poe
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01-04-2008 #2
Re: Barbecued Ribs 101...by request...
[quote="chefmike"]From the 'World in 2008' thread in the P&R section:
Originally Posted by chefmike
Matt
I don't suffer from insanity, I enjoy every minute of it ...
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01-05-2008 #3
- Join Date
- Dec 2007
- Posts
- 79
I don't have a grill, is it possible to cook it all the way through in the over? LOL I know that's cheating but I am not really into grilling, maybe I should get a cook as a husband...
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01-05-2008 #4
- Join Date
- Feb 2004
- Location
- Southern California
- Posts
- 4,944
What do you recommend for someone using a hibatchi, and what are your thoughts on carne asada?
The most beautiful thing we can experience is the mysterious ... He to whom this emotion is a stranger, who can no longer pause to wonder and stand rapt in awe, is as good as dead: his eyes are closed ... Albert Einstein
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01-05-2008 #5
- Join Date
- Jul 2005
- Location
- The United States of kiss-my-ass
- Posts
- 8,004
Originally Posted by xxxsexyd
"I became insane, with long intervals of horrible sanity." - Poe
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01-05-2008 #6
- Join Date
- Jul 2005
- Location
- The United States of kiss-my-ass
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- 8,004
Originally Posted by Realgirls4me
"I became insane, with long intervals of horrible sanity." - Poe
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01-05-2008 #7Originally Posted by chefmike
I like the ball park mustard idea. And I do have a smoker!
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01-05-2008 #8
- Join Date
- Oct 2006
- Location
- nyc. dancing. living. smiling. laughing. again.
- Posts
- 2,455
mustard...never would of thought of that. gracias, chefmike!
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01-05-2008 #9
- Join Date
- Sep 2004
- Location
- Dirtee Jerz
- Posts
- 1,996
Damn, this really made me hungry.
Shush girl, shut your lips
Do the Helen Keller and talk with your hips
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01-05-2008 #10
- Join Date
- Jul 2005
- Location
- The United States of kiss-my-ass
- Posts
- 8,004
Originally Posted by ezed
"I became insane, with long intervals of horrible sanity." - Poe