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View Full Version : Rib advice-What do you do?


Mr. Flopnuts
01-01-2008, 04:06 PM
I do pretty good at slow cooking ribs. They usually come out damn good, but I usually use a store bought marinade. Last night, I decided to make my own marinade, and am now ready to put these bitches in the oven. When you put your ribs in the oven, do you pour the marinade over them in the dish? Stupid question I know, but I want these to come out perfect since I went to more trouble than usual.

Pablo
01-01-2008, 04:07 PM
Eat them.

Mr. Flopnuts
01-01-2008, 04:07 PM
Eat them.


RAW!!!!!!11!!!11!!!!!!!

kstater
01-01-2008, 04:08 PM
Step 1. Put marinade it bowl.
Step 2. Put ribs in pan.
Step 3. Pour out marinade.
Step 4. Pour antifreeze on ribs.
Step 5. Cook ribs.

Pablo
01-01-2008, 04:08 PM
RAW!!!!!!11!!!11!!!!!!!Like any manly man would do.

Pablo
01-01-2008, 04:08 PM
Step 1. Put marinade it bowl.
Step 2. Put ribs in pan.
Step 3. Pour out marinade.
Step 4. Pour antifreeze on ribs.
Step 5. Cook ribs.You must go for that smoky/sweet balance. Nice.

Mr. Flopnuts
01-01-2008, 04:10 PM
Step 1. Put marinade it bowl.
Step 2. Put ribs in pan.
Step 3. Pour out marinade.
Step 4. Pour antifreeze on ribs.
Step 5. Cook ribs.


Sweet. Antifreeze, I knew I forgot something. :banghead: I know it was a dumb question, just wanted to make sure. Thanks.

kstater
01-01-2008, 04:12 PM
Honestly though, It's up to you. If you decide not to pour the marinade on the ribs just make sure they don't dry out while cooking.

Phobia
01-01-2008, 04:12 PM
Marinade? What's all that?


Brine, rub, smoke. Eat.

RibKing67
01-01-2008, 04:13 PM
As the official RibKing of the site (self appointed)
I suggest using the marinade as a basting sauce as the ribs cook in the oven. I do not however prefer oven cooked ribs. Slow smoke is the way to go.

Mr. Laz
01-01-2008, 04:17 PM
aren't you suppose to let them soak in that marinade for a long time .... like overnight?

HonestChieffan
01-01-2008, 04:19 PM
Marinade? Ribs?

WTF?

Demonpenz
01-01-2008, 04:25 PM
I generally boil mine til I can grab a bone and it turns easily within the meat. The lenght of time depends on the thickness of the ribs, how fatty they are and how tender you want them. My family likes them "fall off the bone" tender

RibKing67
01-01-2008, 04:26 PM
You can use a dry rub or marinade. It's a regional difference generally in the south dry rubs are used. Marinades are a northern trait.

Braincase
01-01-2008, 04:32 PM
Get the book "Smoke & Spice"

Whip up a batch of either Willie's Wunderful Rub or the Southern Succor Rub

Rub in thoroughly, but tap once on end after rubbing in to shed excess

Smoke @ 200-210 degrees for 6-8 hours. I prefer either pecan or hickory.

Mr. Flopnuts
01-01-2008, 04:48 PM
aren't you suppose to let them soak in that marinade for a long time .... like overnight?


They did. I'm not quite that impaired.

Mr. Flopnuts
01-01-2008, 04:50 PM
I just slow bake them for about 5 hours at 275. Marinated overnight, they just fall apart and are delicious. I know smoked, are better. I just don't have a smoker.

Phobia
01-01-2008, 04:51 PM
Get.

A.

Smoker.

RibKing67
01-01-2008, 04:52 PM
By the way my wife makes a great croc-pot batch of ribs with a jack daniels bbq sauce!!! yummmm
Damn I am gettin hungry just typin about them.

Mr. Flopnuts
01-01-2008, 04:53 PM
Get.

A.

Smoker.



I know you are heralded for your BBQ, what do you suggest? I'm not a top shelf guy, but I don't want a piece of shit either.

DenverDanChiefsFan
01-01-2008, 04:54 PM
Get.

A.

Smoker.that's the answer

ribs in the oven:shake:

Mr. Flopnuts
01-01-2008, 04:56 PM
that's the answer

ribs in the oven:shake:


They're actually pretty good. I mean, c'mon, it's not like I'm putting catsup on a steak.

Phobia
01-01-2008, 05:01 PM
I know you are heralded for your BBQ, what do you suggest? I'm not a top shelf guy, but I don't want a piece of shit either.

Start with a Brinkmann $75 POS to see if you like it. If you can't do it or just don't like doing it you're only out $75. I started with the square model from Walmart and in 2 months had upgraded to a very nice 1/4" steel model (and sold my old one for what I paid). All you need is something to pass smoke over and under the meat at this point. Get picky later.

Phobia
01-01-2008, 05:02 PM
By the way my wife makes a great croc-pot batch of ribs with a jack daniels bbq sauce!!! yummmm
Damn I am gettin hungry just typin about them.

You've been demoted, RibJester.

RibKing67
01-01-2008, 05:09 PM
I know you are heralded for your BBQ, what do you suggest? I'm not a top shelf guy, but I don't want a piece of shit either.

You cant go wrong with the brinkman "Smoke N Grill" for about 65 bucks.


If you want to spend a little more they have the "Pit Master" line for $230 and the delux for $350.

Check out www.brinkman.net

RibKing67
01-01-2008, 05:11 PM
You've been demoted, RibJester.

Hey....When she cooks I eat.
When I cook I eat.
Either way I eat.

I dont approve of it but I do eat it and it is goood.

2bikemike
01-01-2008, 05:45 PM
I generally boil mine til I can grab a bone and it turns easily within the meat. The lenght of time depends on the thickness of the ribs, how fatty they are and how tender you want them. My family likes them "fall off the bone" tender


Boil them? :shake:

Mr. Flopnuts
01-01-2008, 10:25 PM
OMGYUM!!!11