Ribs...

[pinzNneedlz]

Ok so I'm cooking ribs for dinner tonight. I've never made them before but have a good idea of what i want. i've done a "dry rub", which is essentially a mix of spices. they can be anything. i've gone with sea salt, pepper, garlic powder, onion powder, cayenne pepper, cumin, old bay, and a few secret things...:whistle:. the standard for cooking ribs is something like 350 degrees for an hour and a half. i was thinking slow and low, so i'm going 225 degrees for about 3 hours. i put a bit of liquid smoke under them just to add a bit more flavor. off to another one of my culinary adventures...will keep ya posted how they turn out. one more thing, beefsteak tomatoes from the garden mixed with chopped red onion, balsamic vinegar and a bit of zesty italian dressing. talk about a refreshing little salad for those hot summer days...

[Cheeky]

I hate you right now :waiting:

[ronpaul]

slow on low is the way to go!

I like to do a thin coat of yellow mustard before the dry rub

[Doobz]

yea cracked mustard is the way to go... low and slow... id chop up some onions with that liquid smoke then blend all that shit in with the sauce...

fuck you very much i is hungry now

[hoos]

Moving this to food... while drooling...

[joker]

add a little brown sugar too bro you wont be sorry!

[Zeus]

you almost described a caprese salad

http://whatscookingamerica.net/Salad/TomatoCaprese.jpg

layered, balsamic, evoo with s+p


as for the ribs, Ive just became a fan of parboiling them in the oven with vernors or any generic ginger ale to soften up and flavor them

[Brick Shit House]

prob know this but before doing anything you must peel the skin off the back press a fork on the rib will peel the skin back grab it and pull all done this makes them fall apart
and guess what i just had for dinner MMMMM ribs i went with a slow cooker for 4 hours then cooled them off onto the bbq with a home made sweet n sour glaze was sooo excited for them i forgot to smoke one but it was a nice after dinner mint ;)

[HellRaiser]

Ribs rule, well next to steak but okay hungry now...