Rib advice-What do you do?
 

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.

Eat them.

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

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.

Like any manly man would do.

You must go for that smoky/sweet balance. Nice.

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

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.

Marinade? What's all that?


Brine, rub, smoke. Eat.

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.

aren't you suppose to let them soak in that marinade for a long time .... like overnight?

Marinade? Ribs?

WTF?

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

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.

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.