BEST WAY TO COOK A RACK OF PORK RIBS
Just bought 2 nice slabs of pork ribs(way better than beef) Whats the best way to cook em?
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Get a towel and pull the membrane off of the back of them. use a dry rub with sugar, brown sugar, salt, garlic powder, onion powder and pepper and let sit for an hour. slow cook them (preferrably in a smoker) at 225 for about 3 hours and then one more hour wrapped in foil. hit them with sauce and eat...MMMMMMM 0 -
Boil 'em, then Bar-B-Que them.
Doug0 -
I bake them at 375 for a few hours, three if a lot of ribs. Then on the grill with whatever sauce you like for just a few minutes, maybe 10 per side. Use a smoker if disired. Good eats for sure and fall off the bone tender. 0 -
what time is dinner?
quote:Originally posted by dkb2003
Just bought 2 nice slabs of pork ribs(way better than beef) Whats the best way to cook em?0 -
par boil first, what ever you choose to do after that is up to you, boiling is the key to soft tender ribs 0 -
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Seems counter-intuitive, but it IS the best way.
D.0 -
This is how I do it. Don 
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quote:Originally posted by dcon12
This is how I do it. Don
wow does that look good[:p]0 -
Go with the boiling first if you want them real tender.
Chili's, whom some make a big deal about their ribs, pre cook them in a pressure steamer, before they get the sauce, and hit the flame broiler.0 -
I used the root beer recipe...And we dont bbq..or rarely...
I will use the electric frying pan in hot weather (keep the oven off)...I will brown quickly on both sides, then add a bit of water and turn down to simmer...let them simmer on a low heat for 3 or 4 hours...then add the root beer sauce and cook on a bit higher heat...add more as necessary and you will have the most tender ribs you could ask for...0 -
Don't like ribs. 0 -
quote:Originally posted by Zulu7
Don't like ribs.
Then don't eat them. Don0 -
...Smoker, at around 200 degrees. Depending on how many racks dictates the time and always tender pork or beef. Rub is important! I put all my meat on a steamer pan inside the smoker and NO sauces until the last 30 minutes if at all, the sauces if they have any sugar in them will carmelize (sp/ck) if put on too soon and all you will have is "bark". A 15 lb. briskit is a 20-24 hr smoke...have some of thoose to do pretty soon, a chore but mmmmm good![:p][:p]
...Hickory, pecan (excellent wood!) or mesquite wood for meats...apple for some fish.
Always hear about boiling them first but dang, just seems anti "something"!
..Ive finally got this smoker down after a couple of years, had the other for 15 years or so...and it was freakin big, you could smoke 100+ pounds of meat and still have room for veggies or whatever.
...this smoker is perfect, about 40 lbs. of meat w/room for veggies...[:p]0
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