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01-01-2008, 05:07 PM | #2 |
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Eat them.
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01-01-2008, 05:07 PM | #3 | |
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RAW!!!!!!11!!!11!!!!!!! |
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01-01-2008, 05:08 PM | #4 |
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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.
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01-01-2008, 05:08 PM | #5 | |
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01-01-2008, 05:08 PM | #6 | |
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01-01-2008, 05:10 PM | #7 | |
FINALLY! The wait is over.
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Sweet. Antifreeze, I knew I forgot something. I know it was a dumb question, just wanted to make sure. Thanks. |
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01-01-2008, 05:12 PM | #8 |
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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.
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01-01-2008, 05:12 PM | #9 |
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Marinade? What's all that?
Brine, rub, smoke. Eat. |
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01-01-2008, 05:13 PM | #10 |
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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. |
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01-01-2008, 05:17 PM | #11 |
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aren't you suppose to let them soak in that marinade for a long time .... like overnight?
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01-01-2008, 05:19 PM | #12 |
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Marinade? Ribs?
WTF?
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01-01-2008, 05:25 PM | #13 |
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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
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01-01-2008, 05:26 PM | #14 |
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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.
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01-01-2008, 05:32 PM | #15 |
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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.
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