OHSportsFan
Fan of Ohio Sports in Indy
[ame="http://www.youtube.com/watch?v=k3yIq4qD31E&feature=related"]YouTube - FAMILY GUY - FUNNY CHRIS[/ame]
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- Thread starter Mac
- Start date
WolverineMike;1918845; said:
Ya know, you're pretty smart, for a Wolverine.
WolverineMike;1919707; said:
Since I live 2 miles from my office, I came home at lunch and threw a full rack (on sale $1.77/lb at Kroger this week, so ~5.5lbs for under $10) into the biggest dish I own, poured in a couple cans of beer, covered it, and threw it in the oven. When I pulled it out tonight to transfer to the bottom of my broiler pan to baste, one of the bones slid right out of the center. It fell apart into three pieces as I tried to move it.
Rep for you.
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Just for the record, ribs are overcooked if they fall off the bone. They should be cooked to tender, but not falling off the bone.
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knapplc
Nebraska is a Volleyball school
Apache;1919852; said:
I've got a rub and a BBQ sauce recipe that I've been using for years.
Cajun Rub
1/4 cup firmly packed light brown sugar
2 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons sweet paprika
1 tablespoon dried thyme
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon celery salt
1 teaspoon freshly ground white pepper
3/4 teaspoon cayenne pepper
3 bay leaves, crumbled
Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl. Pulse in a spice grinder in two batches to a medium-fine grind.
Use only baby back ribs - they have the most meat for the least price. Be sure to pull the membrane off the back of the rack before you do anything else.
Rinse your ribs and pat dry, then coat lightly with olive oil and rub it in until they're tacky. Coat both sides evenly with the rub, then wrap in plastic and refrigerate for six hours, preferably overnight.
This sauce recipe is from Tyler Florence (Tyler's Ultimate). It's sweet, and balances the spice from the rub.
Tyler's Ultimate BBQ Sauce
2 bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
Ribs are best in a smoker or on the grill, but these can also be done in the oven. Bake the ribs without sauce (just the rub) for about two hours at 250 degrees. Be sure to put enough water in the bottom of your roasting pan so the ribs don't dry out, and add more if it steams away.
After about two hours pull the ribs out and roll them in a dish of the sauce, turning so all sides are covered. Return them to the oven for 30 minutes, then repeat the rolling in sauce maneuver. Return to the oven once more for another 30 minutes, remove and let rest.
I cut my ribs in two-rib sections, that way you can pull one out and use the other as a handle while you gnaw the meat off the bone.
I just made this for dinner last night. Damned good.
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Crump's brother
Moxahala Park Carnie/ Rehoboth Strangler
Thanks for planning my Father's day cookout knapplc. It's so much easier (and very appreciated) to make my folks not have to cook on holidays. It helps to have a charcoal grill/smoker in the backyard.
Lately I've been experimenting with an olive oil bread that I bake in a dutch oven on my grill. (have fun with that one, a-holes) I put some Asiago cheese in there and it has a smoky flavor-from the cherry wood I used. One boule of that, a bottle of Malbec argentino, and a drunken mirthful Crump's brother emerges.
I'll post a recipe when I get it finalized. Commence making dutch oven jokes...
Lately I've been experimenting with an olive oil bread that I bake in a dutch oven on my grill. (have fun with that one, a-holes) I put some Asiago cheese in there and it has a smoky flavor-from the cherry wood I used. One boule of that, a bottle of Malbec argentino, and a drunken mirthful Crump's brother emerges.
I'll post a recipe when I get it finalized. Commence making dutch oven jokes...
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Crump's brother
Moxahala Park Carnie/ Rehoboth Strangler
BUCKYLE;1923203; said:
His propensity for drinking Snakejuice tells me otherwise. Besides, it includes two elements for successful cooking-cast iron and fire.
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Snake Juice is the four loko of the newer part of this generation.Crump's brother;1923223; said:
knapplc;1923243; said:
There's an easier solution that learning to bake bread on the grill.
Just don't eat bread, or buy that shit in the store. They have women that work there that do the baking for you if you're single.
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knapplc;1923249; said:
Eh, I don't really eat bread. Unless you count pizza crust or hoagie buns. Both of them are made for me by a woman or a pizza joint.
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