Baby Back Ribs ini the Winter

A

aesc4

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Have any tried this? It sounds interesting. It would be sacrilegious for a
dedicated "smoker". You could add in a bit of liquid smoke! Horrors!
http://www.food.com/recipe/baby-back-ribs-58691#ixzz1G8A3hVqI On
alt.food.barbecue some start in the smoker and finish off wrapped in foil in
the oven.

Baby Back Ribs

2 lbs pork baby back ribs
1 (18 ounce) bottle barbecue sauce

1 Tear off 4 pieces of aluminum foil big enough to enclose each portion of
ribs.
2 Spray each piece of foil with vegetable cooking spray.
3 Brush the ribs liberally with barbecue sauce and place each portion in its
own piece of foil.
4 Wrap tightly and refrigerate for at least 8 hours, or overnight.
5 Preheat oven to 300?F (150?C).
6 Bake ribs wrapped tightly in the foil at 300?F (150?C) for 2 1/2 hours.
7 Remove from foil and add more sauce, if desired.

Kent
 
On Wed, 9 Mar 2011 11:14:25 -0800, "Kent"
wrote:


I've done it that way minus the marinating overnight. I made my own
mustard/vinegar bbq sauce and applied it the last 30-60 minutes. If
you're all gung ho about smoke flavor, just put a few drops of smoke
flavoring into the sauce. It tasted good on the pulled pork I made
the other day too. I'll probably thin the sauce a bit more with
vinegar or water the next time I make it for basting ribs.



--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/9/2011 1:14 PM, Kent wrote:
Thank goodness I live where I can cook outdoors in the winter. The
thought of messing up perfectly good ribs with sauce (especially
commercial sauce) is anathema to this Texan.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Wed, 09 Mar 2011 17:03:51 -0600, Janet Wilder
wrote:


In Texas they'd probably lynch Kent from a tree for desecrating
ribs... except that he didn't boil them first... they'd sauce and
feather him and run him out of town on a rail.
 
On Wed, 09 Mar 2011 17:03:51 -0600, Janet Wilder
wrote:


Hubby prefers his ribs "nekkid" too, so I do them half and half.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Brooklyn1" wrote in message
news:p[email protected]...
Thou shall never, never, never boil! I haven't even tried the half and half
technique, 1.5 hours on the low temp grill, followed by 1.5 hours wrapped in
foil in a low temp oven. BBQ sauce is always on the side.

Kent
 
On 3/9/2011 7:18 PM, sf wrote:

In this part of Texas, we rub and smoke. Sauce is added at table, if at
all.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 3/9/2011 7:20 PM, Kent wrote:

....as it should be! I have a big-ass gas grill with 6 burners. Though I
have a bullet smoker, the ribs come out so well by off-set smoking on
the gas grill that I don't bother with the charcoal business.

Here's my method:

Rub the ribs in the morning ( I split the rack into two) and wrap them
in extra-heavy aluminum foil. Put them in the fridge. (recipe for rub
will follow)

At about 3 PM, light the grill (2 right-hand burners) and take the ribs
out of the fridge. Take a large square of regular aluminum foil and wrap
a couple of hickory wood chunks. Poke 1 or 2 holes in the foil and place
it on the fire side of the grill.

When the temp reaches 200? F, place the ribs on the grill on the cold
side. Open the foil to make a pan, crimping up the edges to catch
drippings. Smoke the ribs meaty side up for 2 hours then flip and let
the meaty side sit in the drippings. Continue to smoke until the meat
shrinks away from the bones and the rack gets very "pliable", about
another 1 to 1/2 hours.

I have to thank my 'Q' gurus on AFB who have helped me develop my
technique. I have served these ribs, either baby backs of St. Louis, to
many friends. My DH compares the ribs at other restaurants and BBQ
joints to mine and so, far, he tells me, none are as good as mine.


* Exported from MasterCook *

Rib Rub

Recipe By :Adapted from Alton Brown by Janet Wilder
Serving Size : 2 Preparation Time
Categories : Meat pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

8 tbsp brown sugar
3 tbsp salt
1 tbsp chili powder
1/2 tsp ground black pepper
1/2 tsp Bell's Poultry Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika

In a bowl combine ingredients and mix well. Place ribs on a sheet of
aluminum foil, shiny-side down. Sprinkle the ribs generously with the
rub. Pat the rub into the meat. Refrigerate for a minimum of 1 hour,
preferably 4 or 5 hours.

NOTES : This recipe makes several batches of dry rub.





--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
Re: [email protected]

Kent wrote:


Sounds like a recipe for mushy steamed ribs. Cut the cooking time down and
finish with the ribs open in the oven to set the glaze and dry the wetness
you got from basically steaming in foil. Or even better, there's no reason
not to do it like you would on a smoker, where it goes in the oven open,
then is wrapped after a couple hours with some sauce, brown sugar, and some
liquid to thin it a bit such as stock, or apple or grape juice, and then
near the end of cooking, opened again briefly to set the glaze. I guarantee
you'll get better results that way no matter whether you're using grill,
smoker, or indoor oven.

Or you can listen to Texas Janet and do the above with no sauces or glaze
and you'll still get decent results if you really want to cook ribs in an
indoor oven.

MartyB
 
On Wed, 09 Mar 2011 19:41:15 -0600, Janet Wilder
wrote:


I don't sauce ribs at all. I marinate them well (like three days in
the fridge) then cook them long and slow. I don't like baby backs
very much, something about their flavor and especially their texture
that I find odd for pork. I much prefer spareribs... I even like
country style ribs better than baby backs.
 
On Wed, 09 Mar 2011 19:41:15 -0600, Janet Wilder
wrote:


He used to just an "if at all" person, but is loosening up about it
these days.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 10 Mar 2011 10:45:09 -0800, "Kent"
wrote:


I'm the opposite... although the rub I used last time didn't have
anything objectionable in it, I'm not lovin' rubs. I prefer different
seasonings and not as much.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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