Official OS BBQ/Grilling Thread
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re: Official OS BBQ/Grilling Thread
I did some baby back ribs last night. Sorry no pictures.
First, I marinated the ribs in worcheshire, cajun seasoning, garlic, mustard, and honey for 24 hours.
Then I pull them out and basted them in Jack Millers BBQ sauce, wrapped them in aluminum foil, threw them on the pit with only a few coals for a slow cook, and then put on couple chunks of pecan wood.
Took about 2 hours to get them to around 140 degrees, then I threw on few more chunks of wood to bring up temp some and cooked for another 30 min till they reached 165. 2-1/2 hours slow cooked, meat was falling off bone and moist!
Talk about Gooooood!!! Ate like a king last night.Comment
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re: Official OS BBQ/Grilling Thread
I did some baby back ribs last night. Sorry no pictures.
First, I marinated the ribs in worcheshire, cajun seasoning, garlic, mustard, and honey for 24 hours.
Then I pull them out and basted them in Jack Millers BBQ sauce, wrapped them in aluminum foil, threw them on the pit with only a few coals for a slow cook, and then put on couple chunks of pecan wood.
Took about 2 hours to get them to around 140 degrees, then I threw on few more chunks of wood to bring up temp some and cooked for another 30 min till they reached 165. 2-1/2 hours slow cooked, meat was falling off bone and moist!
Talk about Gooooood!!! Ate like a king last night.
Ahh man you've got my mouth watering. I marinated my ribs this morning, I'll probably toss em on the grill tomorrow afternoonComment
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re: Official OS BBQ/Grilling Thread
I did some baby back ribs last night. Sorry no pictures.
First, I marinated the ribs in worcheshire, cajun seasoning, garlic, mustard, and honey for 24 hours.
Then I pull them out and basted them in Jack Millers BBQ sauce, wrapped them in aluminum foil, threw them on the pit with only a few coals for a slow cook, and then put on couple chunks of pecan wood.
Took about 2 hours to get them to around 140 degrees, then I threw on few more chunks of wood to bring up temp some and cooked for another 30 min till they reached 165. 2-1/2 hours slow cooked, meat was falling off bone and moist!
Talk about Gooooood!!! Ate like a king last night.
That being said, I could go for some ribs right now. I got back to Germany and A) it is snowing B) my smoker is still in the statesComment
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re: Official OS BBQ/Grilling Thread
I guess I should of mentioned half the rack was basted in Jack Millers and other half in Sweet Baby Ray's lolComment
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re: Official OS BBQ/Grilling Thread
Last minute move so all I brought was clothes. My Xbox/PS3/TV/Surfboard etc... are all back in the states. Until I get a bit more settled, it all have to stay in the states.Comment
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re: Official OS BBQ/Grilling Thread
OK! Here's a topic open for discussion.....
Is it OK, or BAD to boil ribs?
State your case!Comment
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Typical chef answer but yes. It's ok to boil briefly if your pinched for time.
Great topic, COriginally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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re: Official OS BBQ/Grilling Thread
Ive boiled ribs in water before. While that was not THE best decision, I was pressed for time and it was the way my mother taught me to make ribs.
Boiling them in just plain water can really void it of flavor, especially from whatever fat that was present. Treating the water with herbs and spices may be a good alternative, but if youve never tried to boil ribs in beer, you are missing out!
If I dont plan on smoking the ribs, I like to boil them in Guinness and then season with a dry rub and finish them on the grill.
The Guinness will give it a great smoky flavor and your dry rub will add that extra kick.
I will do some this summer and post some pics and maybe even a video of the process.Comment
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