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Natedogg
02-01-2013, 10:16 AM
Anybody got any tips, probably gonna have to do em in my oven because my grill's too small. Made good ones before, but figured I'd consult the experts.

Eldorado
02-01-2013, 10:26 AM
Smoker.

ludo21
02-01-2013, 10:26 AM
mouth is starting to drool for Sundays goodness of food!

ColoradoDarin
02-01-2013, 10:27 AM
Slow cook at low heat for a long time in the oven in foil made into a pouch, with only dry rub. S/b "face" down. When they're done, open the pouch, flip them over, crank on the broiler and slather on the sauce for 10-15 minutes.

Best if you can throw them on the grill for the last part, but since that's not an option for you, go for the broiler.

Natedogg
02-01-2013, 10:46 AM
Slow cook at low heat for a long time in the oven in foil made into a pouch, with only dry rub. S/b "face" down. When they're done, open the pouch, flip them over, crank on the broiler and slather on the sauce for 10-15 minutes.

Best if you can throw them on the grill for the last part, but since that's not an option for you, go for the broiler.

Can fire up the grill for the last part, but will need to use the oven for the rest. Thx

Pony Boy
02-01-2013, 11:13 AM
I just fire up my wife .......... I say honey, I would really like some of those awesome ribs you make.

yerner
02-01-2013, 11:15 AM
i like wrapping them in foil brushed with a SMALL bit of liquid smoke, and apple juice and coated with a dry rub. 300 degrees for 2 to 2 and a half hours. check them at about two hours. then toss them on the grill with some sauce to get them charred up a bit. you can do them a bit early and let them cool so they dont fall apart too much on the grill. which should be cleaned and oiled a bit so they dont stick.

or you can braise them, rub them with your favorite seasoning, place them meat side down and overlapping in a roasting pan. add a cup or two of of liquid. beer, juice, or water. place some lemon slices on the back of the ribs. cover and braise until fully cooked and the bones can almost be pulled. 300 to 325 for 2 to 3 hours depending on the type of ribs and amount.

TheReverend
02-01-2013, 11:19 AM
My girlfriends uncle makes the best ribs on the ****ing planet.

I have no idea how, though. I'll try to remember to ask.

OABB
02-01-2013, 01:28 PM
racist.

mnfan
02-01-2013, 01:43 PM
I always smoke mine now, about 225 for 3 or 3.5 hours. Then warp them in foil with some bbq sauce for the last half hour and then on the grill to char them and dry out the sauce a bit. Makes the flavors more intense. I would think you could replace the oven for a smoker. I get the internal temp pretty high, especially since I wrap them and they stay moist, about 180 degrees.

Rabb
02-01-2013, 02:40 PM
Smoker.

thiiiiiiiisssss

oubronco
02-01-2013, 02:48 PM
I just tell the woman to go get me some and the meat falls off the bone
http://www.dinksbbq.com/images/logo_mobile.png (http://www.google.com/url?sa=i&rct=j&q=dinks+bbq+ribs&source=images&cd=&cad=rja&docid=wDi9r0r0TUl7KM&tbnid=603Cxe_gp1JgOM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.dinksbbq.com%2Fpages%2Frib_di nners&ei=_zcMUeOvAqqK2QWjvoH4Aw&bvm=bv.41867550,d.aWc&psig=AFQjCNFcnFMb2rMtoO4koAq4ptz4hSl_sg&ust=1359841592649198)

TheElusiveKyleOrton
02-01-2013, 02:50 PM
How much for just one rib?

DBroncos4life
02-01-2013, 02:58 PM
How much for just one rib?

A life time of pain and misery.

Rohirrim
02-01-2013, 03:07 PM
Low and slow is the way to go.

Kaylore
02-01-2013, 03:42 PM
Low and slow is the way to go.

This. And if you boil them you're cheating.

BroncoMan4ever
02-01-2013, 06:47 PM
My girlfriends uncle makes the best ribs on the ****ing planet.

I have no idea how, though. I'll try to remember to ask.

Those older dudes guard their rib secrets like their lives depend on it. Good luck getting him to talk

broncogary
02-01-2013, 07:16 PM
I just fire up my wife .......... I say honey, I would really like some of those awesome ribs you make.

I tried that, but your wife wouldn't make them for me.

What did I do wrong? Hilarious!

RhymesayersDU
02-01-2013, 07:41 PM
Low and slow is the way to go.

THAT. IS. WHAT. SHE. SAID.

Mogulseeker
02-01-2013, 09:38 PM
I would definitely recommend the smoker, but if it is the oven you're dealing with, you can still make good ribs.

- Make sure you're using one of those trays that resembles a grill and convects heat, and has a grease pan underneath.

- Cook them at the lowest possible safe temperature: I'm talking like 300 for 1.5 hours on each side.

- I like dry rub ribs. You can put whatever you want, but brown sugar, onion powder, garlic powder and paprika are musts - and lots of it.

- You can also put a tini bit of bbq sauce with a basting brush before cooking it if you prefer them to be a little juicier.

Mogulseeker
02-01-2013, 09:39 PM
Low and slow is the way to go.

This. The key to cooking ribs (actually any meat, except for maybe chicken and salmon, for that matter) is cooking it at the lowest possible safe temp.

Hell, I usually eat my steak rare.

Ratboy
02-01-2013, 10:21 PM
I feel less of a man after reading this thread.

I barely know how to cook.

Archer81
02-01-2013, 10:29 PM
Beef ribs I marinate for as long as I can before slow cooking them. Pork ribs I use a dry rub on and broil for awhile.

Good either way.

:Broncos:

Beantown Bronco
02-02-2013, 06:25 AM
How much for just one rib?

one of my faves growing up

<iframe width="420" height="315" src="http://www.youtube.com/embed/KNQRqAoT-2c" frameborder="0" allowfullscreen></iframe>

Drunk Monkey
02-02-2013, 07:00 AM
Pull the membrane off if you are going to go low and slow

generously rub with dry rub. I love Yard Bird http://www.amazon.com/Plowboys-Yardbird-Rub/dp/B002TT46DM

Throw on the smoker (sorry no oven experience) at 275ish for 1.5 to 2 hours

Wrap in foil, add some apple juice, tiger sauce and brown sugar and cook for an hour

unwrap and finish for 1 hour.

rbackfactory80
02-02-2013, 08:13 AM
Do not cook them slow in the oven. Make a foil pouch, take the extra fatty layer off, and season them. Put them in the oven at 400 and cook for 1 hour and 20 minutes. Take out, slather on BBQ sauce and grill them for a nice BBQ'd outer layer until crisp enough. Perfect technique for those without a smoker.

Natedogg
02-02-2013, 10:57 AM
Do not cook them slow in the oven. Make a foil pouch, take the extra fatty layer off, and season them. Put them in the oven at 400 and cook for 1 hour and 20 minutes. Take out, slather on BBQ sauce and grill them for a nice BBQ'd outer layer until crisp enough. Perfect technique for those without a smoker.

Just curious why not low and slow in the oven?

rbackfactory80
02-02-2013, 11:15 AM
Just curious why not low and slow in the oven?

Not necessary in the least bit. They will be so tender if you do them at 400, each rack rapped separately, for 1 hour and 20 minutes. They might even be too tender at that time. It's amazing.

But also add a little bit of oil on your rub before they are completely rapped. Char them up and perfection. No BS. Sauce goes on before you grill them.

Make sure you rap them nice!

No need to open the oven either!

I am talking about Baby backs btw, not sure about the full ribs.

Requiem
02-02-2013, 11:20 AM
I hope your ribs turn out dude. Gonna give steak nachos a try this year and maybe a few other things. Definitely chili.

Natedogg
02-03-2013, 09:17 AM
They're in. Gonna cook em at 225 til I gotta go to a party. Then sauce and grill them for a few minutes there. Had a bitch of a time removing the membrane though. One rack, I just left it on. Spare ribs.

DenverBroncosJM
02-03-2013, 09:35 AM
Slow cook at low heat for a long time in the oven in foil made into a pouch, with only dry rub. S/b "face" down. When they're done, open the pouch, flip them over, crank on the broiler and slather on the sauce for 10-15 minutes.

Best if you can throw them on the grill for the last part, but since that's not an option for you, go for the broiler.

This is what I do.. They come out great.

Drunk Monkey
02-03-2013, 10:23 AM
They're in. Gonna cook em at 225 til I gotta go to a party. Then sauce and grill them for a few minutes there. Had a b**** of a time removing the membrane though. One rack, I just left it on. Spare ribs.

If you use a sharp knife and get the edge of the membrane up you can grab it with paper towel and pull the whole thing off.

Good luck with the ribs. You inspired me to throw a slab on.