Aces High Bulletin Board
General Forums => The O' Club => Topic started by: AKS\/\/ulfe on August 20, 2003, 03:48:57 PM
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Since this is one of those things you either get right, or completely ***** up - I figure I'd ask for some advice.
Only 2.5lbs of ribs, 5 bones, marinating in a sauce for the past 12 hours.
I wanna know how to cook them to get them as tender (falling off the bone) as possible.
I've read to do it at 325deg(broil setting) wrapped in foil in the oven for 2 hours, then cook on the grill.
Or, wrap in foil and cook on grill for 2 hours, then unwrap and finish them off.
Can't I do it in the oven, then finish them on the grill and get the same results... but is 2 hours excessive for the amount of beef I have here?
TIA.
-SW
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BACON!!!!!!!!!!!!!!!!!!!!!!!
Errrm, sorry...what was the question?
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It depends on your mindset. I personally will not go Oven -> Grill. It's just not Cricket. Not sure what kind of sauce you have been marinating in, but I have the best results marinating in Cheap Italian Salad Dressing. The vinegar/oil combo does magic to beef. To keep the meat as tender as possible, use the lowest fire possible and go for slow cooked. Wrapping in foil helps (also not Cricket, IMHO) but placing a pan of water on the grill will steam them and keep them juicy. Another method is to place an aluminum foil pan with a small amount of water under the ribs in the firebox and keep the coals to the side. This is a variation of the steam method and works well catching the drippings and flavoring the steam. Just remember slow = tasty.
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I pre-cook ribs by boiling them in hot water and "Johnnys Seasoning Salt" for about 15 min. Then soak em in sauce overnight. Then slow cook them on a charcoal BBQ (covered, but don't let the charcoal go out) Keep the briquets at least 2 inches away from the grill as to not burn the ribs black (sometimes the fire is really hot to begin with) baste them, turn them every 15 min or so. BBQ for 45 min to 1 hour.
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Hey rpm,..next time add some White wine to that salad dressing. Be forewarned, the meat will fall off the bones while cooking. :D
There are so many ways to prep meat. Slow is good as long as you keep it moist so the meat does not dry out. Fast if you like cajun style, but there is more prep time.
Smokers are the best. Grills are second choice. My oven is a planter and I find it works well for that.
An ovens heat is just to dry, even if you add water in in a pan underneath, it escapes too quickly to be beneficial.
DO NOT WRAP MEAT IN ALUMINUM FOIL! Unless you are just begging for some mental problems later in life and this is espeically true if the meat is marinated. The concept of wrapping meat is similar as pressure cooking. Keeps everything moist and focuses the heat well, but it is best to use a small non-aluminum container, such as a well seasoned cast iron skillet.
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Cookem low and slow.
If you have a kettle (Weber) or a water smoker cook them at 190 to 200 degrees. For ribs like that I would cook them for 3 hrs. If you are not useing a kettle or a water smoker ( you can put a water pan in the middle of a kettle and cook with it indirect ) and using a direct type of heat, you will need to baste them with a mop to keep them moist.
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If its cooked for less than one hour it ain't BBQ, its grilled.
(http://www.salsaconnect.com/images/Stubbs.jpg)
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Skuzzy, I belive we may have been seperated at birth.
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Milo's right on....never more than 225 for ribs...if you smoke em, once the meat gets to 140, all the smoke in the world won't help them taste any better.
Low and slow if you want good ribs.
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Originally posted by DiabloTX
If its cooked for less than one hour it ain't BBQ, its grilled.
Not true. If you pre-boil them, you cut your cooking time in half. You just don't want to over -boil them. 10 min. is fine. You're also eliminated alot of unnecessary fat. Personally for me, the leaner the better. But, to somewhat agree with ya...I'd do a MIN. of 45 min to 1 hour. :D
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Originally posted by Ripsnort
Not true. If you pre-boil them, you cut your cooking time in half. You just don't want to over -boil them. 10 min. is fine. You're also eliminated alot of unnecessary fat. Personally for me, the leaner the better. But, to somewhat agree with ya...I'd do a MIN. of 45 min to 1 hour. :D
The only thing that gets boiled in my kitchen is water for pasta :D
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The vast majority of BBQ in Texas is open pit cooked for hours over mesquite. My mom's brisket was cooked in an oven for at least 5 hours. I have never heard of boiling meat other than in the UK. I'll take your word for it Rip, but it seems odd to me the whole boiling meat thing. Everything I have consumed south of the Red River BBQ-wise was always slow cooked and the sauces were sweet, spicy, and tangy. Damn...potato salad, beans, bread...thanks, back to the kitchen!
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Boiling meat sound criminal(*) for me :)
especially if you add mint in the water :p
(*) didn't wrote brit :D
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Tony Romas Ribs!!
btw all boiled...
SKurj
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Originally posted by SKurj
Tony Romas Ribs!!
btw all boiled...
SKurj
Well now, that explains why the went Tango Uniform in Houston. Thanks SKurj.
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Originally posted by SKurj
Tony Romas Ribs!!
btw all boiled...
SKurj
If you find Tony Romas ribs good, then you've got broken buds or have never eaten real bbq:)
BTW...boiling is not done to make good ribs, it's merely a shortcut for those with attention deficit syndrome in the kitchen(Rip):)
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Thanks for the advice guys, it worked out perfect.
Used a cast iron skillet for holding water (had to add water a couple times during the cooking), and cooked them for just under 2 hours.
Tender, juicy and tasted great.
The sauce I used was a combination of some BBQ shake, some BBQ sauce (removed most of it before cooking, slopped it back on every time I turned over the ribs), and some thyme.
Thanks again for the help!
-SW
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WTG !
Come to KC sometime and the TAS will treat you to a BBQ crawl :)
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Yah know Milo, we really ought to "formalize" the crawl....
Let's see... we need to link 'em to keep the drives short and probably can't do justice to more than three in a day and that's pushing it...
Day 1
Jack's Stack --> KC Masterpiece ---> Hayward's
Day 2
Bryant's (on Brooklyn, of course) ---> Gates (on Brooklyn) ---> LC's on Blue Parkway
Day 3
Rosedale (on SW Blvd) ---> Oklahoma Joe's (Roeland Park) ---> Zarda (Lenexa)
Day 4
Snead's (way out on Holmes)---> 135th St BBQ (Martin City)
Who'd I leave out? Feel free to rearrange the crawl......
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Depends on the type of BBQ you use but if you have a Weber then two hours at 200 degrees is just about right, baste regularly, boiling and ovens are a big no no.
For future ref for each kilo (2.2 lbs +/-) cook for 1 hour then add 1 hour - for slow cooking drop tempt down to 180, but 200 works well most of the time.
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Well, I do the boiling thing just like Rip. I do it because the ribs we get here are terrible and it is the only way to get them to the "falling off the bone" stage.
I've never smoked meat...ever...in any sense.....;) I wouldn't know where to start. But, I do understand that this is the best way to get the ribs to taste awesome.
I ate ribs in Texas that were the closet thing to heaven I have ever tried. They were smoked.
Now the ribs I cook taste like s*it in comparison.
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The art of boiling ribs and cooking them is not for novices, probably why you guys haven't done it ;)
http://www.cbbqa.com/fun/BoilingRibs.html
I wanted to add that I prefer longer cooking and less boiling time than this article above suggests. I wanted also to add that this is a fast method for short notice time of ribs. If I am prepared and have the time, I'll smoke them slowly in the smoker, then give them alittle color on the BBQ with basting before serving. Boiled or par-boiled doesn't taste as good as smoked, but the cooking time, preparation fits a "busy schedule" and they're just as tender.
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Pork Ribs are best steamed in a sealed pan..
Beef ribs are best IMO Steamed as well but not as long as Pork babyback ribs..
Pork ribs steam at 225 in convection oven or 300 in a conventional oven until tender, in a sealed pan, Cook to your liking, just not so long as the meat falls off the bone. Its obvious when they are done..
Beef ribs on a weber from scratch will cause problems because of the amount of fat that is left on the rib, the grease fire is unmanageble and will end up ruining the taste of the ribs...
If you pre steam the beef ribs for an hour to get rid of a big percentage of the fat, then cool em down and when your ready
pop on the grill to finish them off and add sauce, you will be the King!!
BTW whomever decided that cooking food wrapped in foil is good? has issues!! Think that is a southern feature cause I hadn't ever
seen anyone in the north do that. But living in the south I witness this travesty all to often, and I have to lambast the perpetrator of this cooking atrocity relentlessly until they give in .
:) T0J0
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personally i wouldnt cook them in the oven, the boil first method is a good way to tenderize but you lose the meats natural flavor and substitute with a marinade flavor. there are other ways to tenderize without losing the flavor of the meat, marinade is ment to enhance the flavor of the meat not substitute. try taking a vidalia onion, some lemon juice, red peppers, and a can of beer, soak 24 hrs,this will not only taste great but the lemon ,the alcohol , will tenderize the meat for you, now i prefer smoking when it comes to ribs, if your grilling do it indirect heat,do not cook directly over the coals, it will take longer but will taste so much better
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Originally posted by krazyhorse
the boil first method is a good way to tenderize but you lose the meats natural flavor and substitute with a marinade flavor.
Porkribs,IMO,really have no flavor, only the flavor you imbed in them.
I might add that I never boil beef ribs, only pork.
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Originally posted by Ripsnort
Porkribs,IMO,really have no flavor, only the flavor you imbed in them.
I might add that I never boil beef ribs, only pork.
Its not to boil them...you steam them.... is difference....
First time I tried Beef ribs on weber I had to bring out the fire extinguisher....Its a painful memory :)
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Originally posted by T0J0
Its not to boil them...you steam them.... is difference....
First time I tried Beef ribs on weber I had to bring out the fire extinguisher....Its a painful memory :)
You have to use indirect heat. Get your coals going the move them on one side. I have smoked everything you can imagine (cept for possum and squirrel) on a weber and you can to a good job, it just takes time and practice. The best thing you can do is get a good temp gage to put though the vent in the top to moniter your temperature. That is the key.
I also have a Weber Bullet smoker - Ya cant screw up with it because of the water pan.
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soak them in your favorite sauce for a bit, then sear them on a high heat flame on the meaty side. then set them on the lowest possable heat (smoker is best, or move the rack as far from the coals as possable, not directly over, and damper down the air) meat side up add more sauce often, cook until the meat begins to slide off.
btw- Tony Romas is bbq like a McNugget is the wifes fried chicken.
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I'm doing pork ribs slow on the bbq grill tonight.
20 years ago in Detroit I had a plate of ribs from a black-owned and operated rib shack down by the Detroit River. Those soulful ribs were the best I've ever had, and I've been trying different sauces since then to recreate that taste.
I recently discovered a BBQ Sauce that cooks on and tastes exactly the way those Detroit ribs tasted. The only thing I do to it is add cracked pepper. It doesn't look like much - it comes in a plastic squeeze bottle - but I would like to share it with those who like it sweet:
Sweet Baby Ray's BBQ Sauce (http://www.sweetbabyrays.com/)
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Wulfe, you have taken your first step into a much larger world.
Now, let's talk about smoking those ribs. :D
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I ALMOST feel like a man now Skuzzy ;) , once I figure out how to cook fish so it doesn't taste anything like fish (except salmon, I like how salmon tastes), I will be complete!
I actually do have a smoker, but it was under a bunch of patio furniture that I didn't want to be going through. I also really didn't have much more than 2 hours to cook it and didn't have any hickory or mesquite chips/sticks so I left it where it was. Made Salmon with it once, but beyond that I seriously forgot it existed.
Next time I get some ribs, I'll break it out and consult you guys for some good recipes. In my experience southerners always have the best recipes and cook way better than us northern folk.
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break out that smoker if you want to cook that salmon up rite:) clean brine with lemon add a lil onion, leave overnit , smoke with hickory, get some angel hair pasta with a good alfredo sauce, serve salmon with angelhair pasta over top, also nice bottle of wine( really impress the wife), get rid of kids add alil candle lite, and woo hoo
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I just hadta slip that Tony Romas bit in as I used to work at one...
Their baked beans were the big attraction for me though +)
SKurj
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Originally posted by Skuzzy
Wulfe, you have taken your first step into a much larger world.
Now, let's talk about smoking those ribs. :D
TELL 'EM SKUZZY!!!
MMMMMMMMMMMMMMMMMMMMMMMMM LET THERE BE
[SIZE=10]RIBS![/SIZE]
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This is for those of you who want a real BBQ Sauce(sweet sauces are for girls)
HTC's crew had this sauce at the con.
http://www.gatesbbq.com/