Bbq pork ribs

KDENISE977

KDENISE977

New Member
Homesick said:
I like oven best.
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I've made them in the over before and had fabulous results. I think I triple wrapped them in plastic wrap and then in foil and kept it very low for hours. My husband has now basically posed a challenge to me. He said he has never had good ribs..... I'm all "WHAT?" Now I'm on a mission and am open to ANYONES SUGGESTIONS !! SIDEBAR: he's never had MY ribs, when I made them before it was always for a family member and he's never had mine so I want it to be spectacular !!
 
KDENISE977

KDENISE977

New Member
I was told by the cooks at Texas Road House that's how they cook their ribs !!

Seasoned them, then triple wrapped in plastic wrap, then foil !!
 
kwillia

kwillia

n/a
You'll made me go look it up... looks like it is okay as long as you chose a non-PVC plastic wrap. You poison your family if you chose a plastic wrap that contains PVC...:starcat:
 
PJay

PJay

Well-Known Member
KDENISE977 said:
I've made them in the over before and had fabulous results. I think I triple wrapped them in plastic wrap and then in foil and kept it very low for hours. My husband has now basically posed a challenge to me. He said he has never had good ribs..... I'm all "WHAT?" Now I'm on a mission and am open to ANYONES SUGGESTIONS !! SIDEBAR: he's never had MY ribs, when I made them before it was always for a family member and he's never had mine so I want it to be spectacular !!
Click to expand...

Understand! Fix your recipe and see how he likes, if that one fails try another way! It is fun trying to find the keeper.

Hope he really enjoys them!
 
GWguy

GWguy

*
Homesick said:
Understand! Fix your recipe and see how he likes, if that one fails try another way! It is fun trying to find the keeper.

Hope he really enjoys them!
Click to expand...

My dad will buy a rack of baby backs and wait for me to show up to cook them. He's really tough to please, and even tougher to get a real compliment from, but he tasted mine and said they were the best he's ever had.

Heck, I didn't do anything special. But they are good... :patonbacksmilie:
 
PJay

PJay

Well-Known Member
GWguy said:
My dad will buy a rack of baby backs and wait for me to show up to cook them. He's really tough to please, and even tougher to get a real compliment from, but he tasted mine and said they were the best he's ever had.

Heck, I didn't do anything special. But they are good... :patonbacksmilie:
Click to expand...

Share......please.
 
GWguy

GWguy

*
Homesick said:
Share......please.
Click to expand...

Again, nothing special. I dry rub the ribs with whatever I feel at the moment, usually Kosher salt, garlic powder, onion powder, a touch of cinnamon (really, just a touch. goes a long way..), Hungarian paprika...anything else that catches my eye. I cook and season by the seat of my pants most of the time.

Pre-heat the grill, put the ribs on the top rack on a low heat, maybe 200*, for 3-4 hours, turning every 1/2 hour. In the last 1/2 hour or so, coat the top side of the ribs with your favorite BBQ sauce. I prefer the old standby of Kraft Original. Don't turn them over, leave the BBQ sauce side up, other wise it gets too hot and crystallizes. After 10 minutes, turn the ribs over and coat the top side with BBQ sauce. Do that a few times letting the sauce bake into the ribs without blackening. Take off, let stand 10-15.

I usually maintain heat control by propping open the lid a bit. I found if the lid is closed fully, the ribs don't come out as well.
 
PJay

PJay

Well-Known Member
GWguy said:
Again, nothing special. I dry rub the ribs with whatever I feel at the moment, usually Kosher salt, garlic powder, onion powder, a touch of cinnamon (really, just a touch. goes a long way..), Hungarian paprika...anything else that catches my eye. I cook and season by the seat of my pants most of the time.

Pre-heat the grill, put the ribs on the top rack on a low heat, maybe 200*, for 3-4 hours, turning every 1/2 hour. In the last 1/2 hour or so, coat the top side of the ribs with your favorite BBQ sauce. I prefer the old standby of Kraft Original. Don't turn them over, leave the BBQ sauce side up, other wise it gets too hot and crystallizes. After 10 minutes, turn the ribs over and coat the top side with BBQ sauce. Do that a few times letting the sauce bake into the ribs without blackening. Take off, let stand 10-15.

I usually maintain heat control by propping open the lid a bit. I found if the lid is closed fully, the ribs don't come out as well.
Click to expand...

Sounds :yum:

Thank you! Will give it a try!
 
KDENISE977

KDENISE977

New Member
GREAT, I told my husband we were having ribs for dinner and he said "I don't like ribs, can I have something else?" I said NO, they're in the crock pot and you're eating them. Anyone know the difference between a crock pot and a slow cooker? I have both, but have never taken the slow cooker out of the box??
 
Railroad

Railroad

Routinely Derailed
KDENISE977 said:
GREAT, I told my husband we were having ribs for dinner and he said "I don't like ribs, can I have something else?" I said NO, they're in the crock pot and you're eating them. Anyone know the difference between a crock pot and a slow cooker? I have both, but have never taken the slow cooker out of the box??
Click to expand...

Same thing as far as I know. I did buy some BIG slow cookers years back for a big to-do, but they were just oversized crock pots.
 
desertrat

desertrat

0_0
KDENISE977 said:
GREAT, I told my husband we were having ribs for dinner and he said "I don't like ribs, can I have something else?" I said NO, they're in the crock pot and you're eating them. Anyone know the difference between a crock pot and a slow cooker? I have both, but have never taken the slow cooker out of the box??
Click to expand...

Answer, "sure whatever you want to make". :lol:
 
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