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Horrible water boarding incident

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  • Horrible water boarding incident

    I saw this on a bbq forum and thought I'd share it. This is just so wrong on so many levels. It is just down right rib abuse. Where is the national pork council!??? This disgusting behavior is just down right aborent and should be criminalized.

    As lord and master of your grill, you will welcome any opportunity to display your grilling prowess.
    Mario Batali, 2006

  • #2
    concur might as well eat it raw....

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    • #3
      The only acceptable way to cook ribs (IMHO) is on an open fire with mequite wood or wood chips and you personal choice for BBQ sauce.
      Those that forget history are condemed to repeat it.
      If you're going to be one you might as well be a BIG RED ONE

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      • #4
        An atrocity of the first order.

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        • #5
          Originally posted by Dallas View Post
          The only acceptable way to cook ribs (IMHO) is on an open fire with mequite wood or wood chips and you personal choice for BBQ sauce.
          I've cooked ribs direct that way but it was in a cooker where I could get the temps down between 200 and 225. On an open fire your gonna be too hot unless you've got the meat way above the fire and cook them too fast. Not saying it can't be done mind you just that it is not the preferred method by 99% of great rib cooks.
          As lord and master of your grill, you will welcome any opportunity to display your grilling prowess.
          Mario Batali, 2006

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          • #6
            I like to use a slow cooker

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            • #7
              Originally posted by medivac View Post
              I like to use a slow cooker

              Oh please please please don't say you mean a crock pot. Now country style ribs in a crock pot is acceptable........but no others.
              As lord and master of your grill, you will welcome any opportunity to display your grilling prowess.
              Mario Batali, 2006

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              • #8
                Originally posted by dhuffjr View Post
                I've cooked ribs direct that way but it was in a cooker where I could get the temps down between 200 and 225. On an open fire your gonna be too hot unless you've got the meat way above the fire and cook them too fast. Not saying it can't be done mind you just that it is not the preferred method by 99% of great rib cooks.
                I'm the other 1%
                Those that forget history are condemed to repeat it.
                If you're going to be one you might as well be a BIG RED ONE

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                • #9
                  I confess I don't really understand the American obsession with ribs. Seems like 95% bone and not much meat to me.
                  The truth? You can't handle the truth! No truth handler you! I deride your truth handling abilities!
                  Sideshow Bob.

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                  • #10
                    Originally posted by dhuffjr View Post

                    Oh please please please don't say you mean a crock pot. Now country style ribs in a crock pot is acceptable........but no others.
                    Ok, what is the best way then?

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                    • #11
                      Smoked. I go kinda light on the wood for smoke though. Loin backs I cook around 4 hours. I can and do fudge it depending on when they need to be done using foil.




                      I'm kinda biased on my cooker of choice. You can make some mighty fine ribs on a variety of cookers though.
                      As lord and master of your grill, you will welcome any opportunity to display your grilling prowess.
                      Mario Batali, 2006

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                      • #12
                        I don't have a smoker

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                        • #13
                          It's a cultural thing . . .

                          Originally posted by Geek44 View Post
                          I confess I don't really understand the American obsession with ribs. Seems like 95% bone and not much meat to me.
                          In some parts their called 'spare ribs'. You can take that as either referring to the spares meat on the bone or just having them as spare parts with little market value. Just one more thing that started out with working folks because they could afford it and moved up the economic ladder because it got turned into a 'cuisine'.

                          The part I like, because the meat is thin on the bone it takes up flavor from the sauce and smoking easily and cooks quickly. And it comes with a built in handle!
                          Any metaphor will tear if stretched over too much reality.

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                          • #14
                            This is heinous! They've got to be grilled. If you cook them any other way, I think the law reads that they're not ribs any more and the cook (certainly not a chef!) must be deported, preferably to Yemen, Antartica, or Canada. The whipping is optional*

                            *Not whether they get one or not, just how savage a beating it will be.
                            Barcsi János ispán vezérőrnagy
                            Time Magazine's Person of the Year for 2003 & 2006


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                            • #15
                              Originally posted by Geek44 View Post
                              I confess I don't really understand the American obsession with ribs. Seems like 95% bone and not much meat to me.
                              Good -- more for us!

                              Actually, Koreans eat the heck out of some Kalbi -- their version of ribs.
                              Barcsi János ispán vezérőrnagy
                              Time Magazine's Person of the Year for 2003 & 2006


                              "Never pet a burning dog."

                              RECOMMENDED WEBSITES:
                              http://www.mormon.org
                              http://www.sca.org
                              http://www.scv.org/
                              http://www.scouting.org/

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