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  • Question on Ribs

    Okay, so, we have a few ppl coming over Saturday night. I plan on smoking the ribs for a couple of hours Saturday morning before heading-off to a bowling tournament and finishing the ribs off in the oven for about 4 more hours.

    I'm in a quandary over what temp to set the oven so I don't ruin the ribs. 200...225...250?

    Any suggestions?

    I've had okay luck with 225, but the ribs seemed a little "watery". I am also making my homemade beans, so the trimmings from the ribs will go into the beans.

    Any pointers would be appreciated.

  • #2
    So you're not planning on using a grill? I'm not sure I've ever prepared ribs without using one.

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    • #3
      I should probably defer this question to my southern-bred colleagues but when I've used the oven method in the past, I've used the lowest possible temp. As to watery texture, my remedy would be to simmer them uncovered for a time to rid the excess liquid.
      ARRRR! International Talk Like A Pirate Day - September 19th
      IN MARE IN COELO

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      • #4
        Originally posted by jose50 View Post
        I should probably defer this question to my southern-bred colleagues but when I've used the oven method in the past, I've used the lowest possible temp. As to watery texture, my remedy would be to simmer them uncovered for a time to rid the excess liquid.
        No need to defer. The best ribs I've ever had were served in Madison, Wisconsin. If I could only remember the name of the place.

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        • #5
          One of the best places I ever had ribs is "Wild Horse Mountain Barbeque" in Sallisaw Oklahoma....
          "Never in the field of human conflict was so much owed by so many to so few."- Sir Winston Churchill, about R.A.F. fighter pilots."
          "It is well that war is so terrible, else we grow to fond of it." - Robert E. Lee

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          • #6
            EEEEEWWWW!!! Barbecued HORSE??
            ARRRR! International Talk Like A Pirate Day - September 19th
            IN MARE IN COELO

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            • #7
              ...kidding...
              ARRRR! International Talk Like A Pirate Day - September 19th
              IN MARE IN COELO

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              • #8
                Originally posted by jose50 View Post
                EEEEEWWWW!!! Barbecued HORSE??
                With a sprinkling of dirt and rock, I would assume.
                Matthew 5:9 Blessed are the cheesemakers

                That's right bitches. I'm blessed!

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                • #9
                  At least it isn't chichuahua ribs...that is Slug's speciality
                  "Never in the field of human conflict was so much owed by so many to so few."- Sir Winston Churchill, about R.A.F. fighter pilots."
                  "It is well that war is so terrible, else we grow to fond of it." - Robert E. Lee

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                  • #10
                    I'd put the ribs in a 220 degree oven for 8 hours, add some Montgomery Inn BBQ Sauce, and broil on each side for 30 min, or grill until caramelized.
                    In Vino Veritas

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                    • #11
                      TONY ROMAS!!!!

                      (Riverwalk, San Antonio, TX)



                      YUM!!!!
                      The PLO claims ALL of Israel!!! There will and can NEVER be a "2 State solution".

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                      • #12
                        Originally posted by robbielynne View Post
                        At least it isn't chichuahua ribs...that is Slug's speciality
                        You rang?
                        Someone say ribs?
                        Babyback, spareribs, or country?
                        Hello Pangracs.
                        How are you?
                        I would love to tell you what I do, and you can mix and match...
                        See how food and drink brings people together?
                        I'll bet Mountain...anyway...
                        225 degrees sounds good.
                        If you get uncooked babybacks, make sure you peel that membrane off the back.
                        Use a knife to cut it, and peel it off with a paper towel.
                        Rinse the ribs in the sink with water.
                        Don't cut up the ribs.
                        Rub up the ribs with Lawrey's salt, or some other seasoning you enjoy.
                        Put em in the smoker, oven on a cookie sheet, outside grill, whater you have.
                        Leave em alone for a couple of hours.
                        Ribs are very forgiving, like Dolley is after I screw up.
                        Turn em, and come back in one hour.
                        There is a certain color ribs get. Sort of brown.
                        I looked at my notes.
                        Babybacks at 225 you are looking at 4.5 hours.
                        With about 30 minutes to go, soak em in your favorite sauce on one side.
                        Flip em with 15 minutes to go, soak the other side.
                        Bring them in.
                        Eat them.
                        Don't forget to floss.

                        Something better than human reproduction.




                        What you'll get, if you don't cook enough ribs.



                        Our #1 Salior likes ribs too!

                        "Advances in technology tend to overwhelm me."

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                        • #13
                          I think some of you may have misunderstood my post...I will be smoking the ribs for about 2 hours on my grill, and THEN putting them in the oven. They will be fully cooked before they come inside.

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