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04-28-2007, 09:08 AM | #2 |
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I think they're going to dry out if you just bake them in tinfoil. I'd suggest some water in there.
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04-28-2007, 09:10 AM | #3 | |
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guess I better google before I ruin these things...
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04-28-2007, 09:11 AM | #4 |
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water with liquid smoke
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04-28-2007, 09:13 AM | #5 |
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Obviously, you will need some type of rack to keep them out of the water.
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04-28-2007, 09:20 AM | #6 |
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# Preheat oven to 300 degrees f.
# Peel off tough membrane that covers the bony side of the ribs. # Mix together the sugar and spices to make the rub. # Apply rub to ribs on all sides. # Lay ribs on two layers of foil, shiny side out and meaty side down. # Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal. # Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone. # Remove from oven. # Heat broiler. # Cut ribs into serving sized portions of 2 or 3 ribs. # Arrange on broiler pan, bony side up. # Brush on sauce. # Broil for 1 or 2 minutes until sauce is cooked on and bubbly. ------ seems simple enough...thanks guys
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04-28-2007, 10:04 AM | #7 | |
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04-28-2007, 10:11 AM | #8 | |
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I was hoping you'd show up....
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04-28-2007, 10:14 AM | #9 |
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I don't have any idea what I'm talking about though. I've never done ribs in an oven. I do know that you want to slow cook them though and 300 is way too hot on a smoker so it stands to reason that it's too hot in an oven. Maybe they're just steaming them inside the foil at 300 - I have no idea. You could also boil them and finish them under a broiler. My neighbor did that once and they turned out really good but I have a feeling it was more due to the Blues Hog sauce than anything else.
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04-28-2007, 10:17 AM | #10 |
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the slower the better is sound advice
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04-28-2007, 10:18 AM | #11 |
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I also think 300 deg. is a little high. I would drop it down to 250 degrees. I'm not an expert at cooking ribs but I am a pretty good cook. I took alot of college classes that taught me alot of things.
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04-28-2007, 10:48 AM | #12 |
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Use orange juice instead of water.
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04-28-2007, 01:22 PM | #13 | |
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I agree maybe even 225 for 4 hours or so... A meat temperature of 180 degrees for 30 minutes is about perfect. Dave
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04-28-2007, 01:34 PM | #14 |
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If you have a baking dish with a rack, use that and cover with foil, maybe with a little liquid in the bottom. Apple juice would be good. That adds some flavor to the meat and keeps the ribs from cooking in fat. Not a necessity, just an improvement.
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04-28-2007, 05:59 PM | #15 |
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food network has a recipe. alton brown made some. goog it.
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