Re: how to cook ribs

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24 August 2004, 11:03

Graziazi

Re: how to cook ribs

I am going to try your suggestion. I dont have a smoker so your recipe should turn out well.

29 August 2004, 04:53

Cold Bore

Quote:

Rootbeer, I had an old Chef tell me this little secret, when you boil the ribs add a tablespoon of white vinegar to the water it sure makes the ribs tender.

A little variation on this...

I take a cup of vinegar, a cup of hot water, and can of warm Coke, and half a small bottle of McCormick's BBQ seasoning, mix it all well, and put it in a spray bottle. As the ribs slowly cook, I keep them moistened with the spray bottle.

I like my ribs served "Memphis-style", with a dry seasoning sprinkled on after they are removed from the grill/smoker. (If you like yours with wet sauce, wait until the last minute or two of cooking. Put it on, let it warm up, and get the ribs off of the heat. You don't want the sauce to burn.)

I've done whole hogs with the spray mixture. It is great!

20 October 2004, 16:39

ramsyamos

hi rootbeer,
if you like your ribs tender,putem in the pressure cooker first.then try some of the receips that have been offered here.i like to do deer ribs this way.take the whole rib cage and chop it up into pieces abouts six inches square.pressure cookem.throwem on the grill and cover with bbq sauce.enjoy

05 November 2004, 17:37

conifer

Sauce:

4 oz cider vinegar, 4 oz. orange juice, 20 oz. ketchup, 10 oz. Lea and Perrins worst. sauce, 1 TBS each of dill weed, dried sweet basil, pdrd. mustard, garlic pdr., 2 TBS sesame seed.....and simmer all for 2 hours. Then add 1/2 lb. brown sugar and stir to dissolve.

Ribs:

BROIL ribs on each side to doneness. Then coat with sauce and broil to tacky (careful to NOT burn/blacken sugary sauce). Repeat for 2 coats on each side....and you are done.

This is my own recipe....and sadly....I have not tasted any I like better.....super on prk ribs and chicken, but not for beef (my own opinion) or venison ribs.

aax1@bellsouth.net

07 November 2004, 04:39

coues

Whether doing pork ribs or beef ribs, I cover them with a dry rub and refrigerate them overnight. The next day I take them out to let them get to room temp. Then completely covering the ribs with sauce they are then wrapped in heavy duty plastic wrap tightly,then wrapped tightly in heavy duty foil.

I then bake them at 250 for several hrs until tender.Once tender open the bundles and then place them under the broiler to brown a bit.

We cant use our BBQ or smoker at our apartment since some dunder head left theirs unattended and burnt down on of the buildings.

I also add a bit of vinegar to the ribs before covering them with the BBQ sauce. I use a mop for this. The vinegar has a bit of sugar,lemon and the dry rub mixed into it.

Coues

PS I did a brisket like this for our dinner last night. Corn on the cob, baked taters, greens and apple cobbler for dessert. Washed down with sun tea with lemon.

07 November 2004, 18:58

derf

For 8bucks a pound I will sell you BC rised Buffalo, but you got to come and get it up here!

derf