DebMD (banned)
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"Banned," they say. "Don't worry," they say. But beneath their words lurks a dark, terrible secret.
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Post by DebMD (banned) on May 1, 2011 9:47:53 GMT -5
Everyone has their secrets for making them tasty.
I marinate then slow cook mine then crisp it up with sauce at the end.
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lisaflex
Initiate Member
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Post by lisaflex on May 2, 2011 20:09:09 GMT -5
boil them in some german beer for about 1 hour. let cool and come to room temp. lather w/ sauce of your choice and grill..get rave reviews every time!  |
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fairlycrazy23
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Post by fairlycrazy23 on May 7, 2011 10:53:48 GMT -5
I use a dry rub, then smoke them for about 4 hours.
I usually have some sauce on the side
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steff
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I'll sleep when I'm dead
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Post by steff on May 7, 2011 20:03:45 GMT -5
Hubby makes his own dry rub and smokes them for hours and hours. Then will sauce them right before bringing them in off the smoker.
I prefer a good brisket over ribs anyday.....
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Mad Dawg Wiccan
Administrator
Rest in Peace 
Only Bites Whiners
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Post by Mad Dawg Wiccan on May 26, 2011 19:08:30 GMT -5
For Baby Back Ribs:
Dawg’s Red Rib Rub
½ cup kosher salt
¼ cup sugar
¼ cup brown sugar
3 tblsp paprika
2 tblsp chili powder
2 tblsp garlic powder
1 tsp black pepper
1 tsp oregano
½ tsp thyme
½ tsp cumin
Sprinkle on meat to taste (about 2 tblsp rub per full rack) and rub in well. Allow to sit for 30 minutes before cooking. Cook ribs on lowest indirect heat for 3 hours, turning and basting every half-hour.
Basting (Mop) Sauce: Add 2 tblsp rub mix to 1/3 cup water, 1/3 cup white wine, and 1/3 cup vegetable oil. Stir thoroughly before each application.
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Post by drwhowho on May 30, 2011 9:12:45 GMT -5
OVEN BBQ SPARERIBS
2 pkgs. country style ribs
Garlic salt and pepper
1 c. ketchup
1 c. cocktail sauce or use whole bottle
1 c. chopped onion
1/2 c. brown sugar
1 can crushed pineapple (don't drain)
Rub ribs with salt and pepper, put into hot oven 425 degrees in flat pan until browned. Pour off grease. Lower oven temperature to 325 degrees. Mix remaining ingredients together, then pour over ribs. Bake until meat is done. Baste with sauce occasionally I usually bake these until they are falling apart. About 2 hours. Cover with foil if they get too brown.
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bimetalaupt
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Post by bimetalaupt on Jun 13, 2011 23:33:54 GMT -5
Run one  .. Give the Chief a Good Beer... English bitter or German Dark  ... Dry rub with a great dry rub..(black pepper,red pepper, real butter,Garlic and cumin.. all to taste or equal parts except butter.. I like cumin if you do not make it 1/2) let sit for four hours..Give the Chief a beer.. Start fire with hard wood and /or roots from the Mesquite tree.. smoke the meet until super tender.. about five hours.. Give the Chief a beer. Add onions and butter wrap in Al foil  ... brisket about half way and hot dogs for the kids about 30 minutes.. Then I make a red wine wet rub for the table  ... but it make it hot on the grill.. Everyone like slashing it on over the grill...Goes great with beans also Grilling times... Get my beer.. Bruce aka Bi Metal Au Pt  PS: by the time the "MEET" is done we all have the smoke in our hair,shirts and are full of beef and great Texas Merlot!!!! Or was that Hog Ribs from the hunt!!!!So if we should "MEET" for some reason !!! We will have great Meats and Texas wine to talk and dine with |
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lisaflex
Initiate Member
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Post by lisaflex on Jun 22, 2011 19:50:22 GMT -5
bimet - LOVE your drink it up attitude! you would fit in just perfectly here at our haven
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ZaireinHD
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Post by ZaireinHD on Jul 9, 2011 0:51:33 GMT -5
I'm not much of a cook - but the BEST ribs I've had are made at TGI Friday's!!! |
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bimetalaupt
Senior Member
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Post by bimetalaupt on Jul 28, 2011 19:09:13 GMT -5
bimet - LOVE your drink it up attitude! you would fit in just perfectly here at our haven Iisa Flex, Well last week I made a change to Limeade...Great with all that heat.. Then I also drank 1/2 st pickle juice!!! You have to keep hydrated in these 110 F days!!! Bruce |
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ysi
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Post by ysi on Sept 7, 2011 13:11:43 GMT -5
I baked ribs on Labor Day for the first time. Hormel St Louis style Spare Ribs-longer bones more meat than babyback, and I have always thought Hormel brand is better meat. One slab was $11.50 and serves 2-4 adults.
I guess you call it a dry rub-I covered it with SpiceMeister salt-free all purpose seasoning. For the last half hour I topped the meaty side with Kraft Brown Sugar barbeque sauce (it was 99cents!) which was fingerlickin good.
I don't like pork as a rule, hate ham, but this was awesome.
Dr. Pig, how many ribs do you have?
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bimetalaupt
Senior Member
Joined: Oct 9, 2011 20:29:23 GMT -5
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Post by bimetalaupt on Sept 10, 2011 21:58:48 GMT -5
I baked ribs on Labor Day for the first time. Hormel St Louis style Spare Ribs-longer bones more meat than babyback, and I have always thought Hormel brand is better meat. One slab was $11.50 and serves 2-4 adults. I guess you call it a dry rub-I covered it with SpiceMeister salt-free all purpose seasoning. For the last half hour I topped the meaty side with Kraft Brown Sugar barbeque sauce (it was 99cents!) which was fingerlickin good. I don't like pork as a rule, hate ham, but this was awesome. Dr. Pig, how many ribs do you have? YSI, and Willie with BBQ We have a great local (area) supper market called United.. The run ribs on sale about one time a month.. long and full of meat.. I will go with you on one slab serves 2-4 adults or one high school line man..Also you can throught in two slab of Deer ribs to go with the I do love to dry rub them .. Sounds great...Smoked over Mesquite wood with a can of water for a slow long cooking event.. makes everyone ready...the family ask me if I wanted a Piano or Jenn-air.. Bosendorfer 225 would sound great for a little Rag time.. (That is what I know).. made for the events at the concert.. Willie Where are you!! Bi Metal Au Pt  |
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Mad Dawg Wiccan
Administrator
Rest in Peace
Only Bites Whiners
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Post by Mad Dawg Wiccan on Sept 10, 2011 23:47:45 GMT -5
Generally, I prefer apple wood.
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