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View Full Version : RIBS; a prelude



Robot Jesus
9th July 08, 03:38 PM
shortly i will be posting a guide to ribs, but i have no idea what should be served with them.


apps, and veg are required and then i will deliver the thread.

WarPhalange
9th July 08, 03:45 PM
shortly i will be posting a guide to ribs, but i have no idea what should be served with them.

Moar ribs.

Eric
9th July 08, 04:04 PM
Corn on the cob, or cole slaw have always been classics.

Aaranar
9th July 08, 04:07 PM
Ribs? Like BBQ ribs? Sides : Cole Slaw, Potato Salad, Baked Beans, Greens ( collard or mustard ), Fried Okra, New Potatos with garlic and butter, grilled ears of corn in husk, snap beans or green beans, baked mac and cheese, mashed taters and gravy. Apps : cabbage hearts, crawfish, tatercakes w/ cheese and bacon, BBQ brisket biscuits, sausage/peppers/onions/maters/taters kabobs, hot links, boiled shrimp, BBQ brisket fajitas.

jubei33
9th July 08, 04:30 PM
post those ribs MOFO! Cole slaw and corn are seconded. Potato salad!

MEGA JESUS-SAMA
9th July 08, 04:31 PM
how can you write a guide about ribs without knowing suitable side dishes?

Robot Jesus
9th July 08, 04:38 PM
because i usually take poop loops advice and just eat the ribs.

MEGA JESUS-SAMA
9th July 08, 04:44 PM
Why do ribs have to be so messy? Why can't they be clean like an apple?

Feryk
9th July 08, 05:16 PM
Because adults need food they can play with too.

jvjim
9th July 08, 10:05 PM
Why do ribs have to be so messy? Why can't they be clean like an apple?

Christ you're a noodle armed choir boy.

MEGA JESUS-SAMA
9th July 08, 10:05 PM
You know what's awesome? Veggie burgers.

jvjim
9th July 08, 11:17 PM
You're a fucked up flipper baby.

MEGA JESUS-SAMA
10th July 08, 12:07 AM
Have you ever had a veggie burger?

jvjim
10th July 08, 12:09 AM
Have you ever had a veggie burger?
No, maybe I should try one.

MEGA JESUS-SAMA
10th July 08, 12:11 AM
Speaking as someone who's utterly sick of hamburgers, they're a fun, different alternative. The patty doesn't overpower the taste of the toppings like a meat patty does either.

jvjim
10th July 08, 12:19 AM
I'll have to try them. Right now if I spend money on food that's not a necessity it's on seafood.

Equipoise
10th July 08, 05:33 AM
Speaking as someone who's utterly sick of hamburgers, they're a fun, different alternative. The patty doesn't overpower the taste of the toppings like a meat patty does either.

Vegetable Burger...fun...different. You're kidding, right?

The point of the burger is the meat, not the condiments. There's a reason why there's more meat than lettuce or tomato on the burger. If I wanted the whole thing to taste like baby food I'd throw a can of Gerber on the grill instead.

MEGA JESUS-SAMA
10th July 08, 12:07 PM
grrr all food tastes terrible unless it meets a minimum standard of chest hair

HappyOldGuy
10th July 08, 01:04 PM
HOG's unbelievable can't stop eating em rib rub.

4 tbsp brown sugar
3 tbsp paprika
3 tbsp chile powder
2 tbsp cumin
2 tbsp garlic powder
2 tbsp kosher salt
1 tbsp dried parsley
1 tbsp cayenne
1 tbsp rough grind black pepper

Mix rub in a bowl.

Apply (pat on) to both sides of the rack of ribs. Then put ribs in bag with whatever is left over and refrigerate for at least 2 hours (preferably longer) Rub is enough for two racks of babybacks.

While grilling the ribs, keep them moist with a basting liquid made of

1 cup water (or stock)
3 tbsp brown sugar
1 tbsp soy sauce
1 tsp worstershire sauce

Slow cook ribs in grill.

I usually lightly sponge them down with the liquid every time I flip them (20 min or so)

If you don't feel like doing a long grill, you can start them in the oven at 350 for an hour or so. Just make sure to cook them in a foil pouch with some of the basting liquid on the bottom.

Equipoise
10th July 08, 03:30 PM
grrr all food tastes terrible unless it meets a minimum standard of chest hair

You like hair in your food?

jubei33
10th July 08, 04:06 PM
clarence thomas?

Feryk
10th July 08, 05:11 PM
HOG's unbelievable can't stop eating em rib rub.

4 tbsp brown sugar
3 tbsp paprika
3 tbsp chile powder
2 tbsp cumin
2 tbsp garlic powder
2 tbsp kosher salt
1 tbsp dried parsley
1 tbsp cayenne
1 tbsp rough grind black pepper

Mix rub in a bowl.

Apply (pat on) to both sides of the rack of ribs. Then put ribs in bag with whatever is left over and refrigerate for at least 2 hours (preferably longer) Rub is enough for two racks of babybacks.

While grilling the ribs, keep them moist with a basting liquid made of

1 cup water (or stock)
3 tbsp brown sugar
1 tbsp soy sauce
1 tsp worstershire sauce

Slow cook ribs in grill.

I usually lightly sponge them down with the liquid every time I flip them (20 min or so)

If you don't feel like doing a long grill, you can start them in the oven at 350 for an hour or so. Just make sure to cook them in a foil pouch with some of the basting liquid on the bottom.

Sounds good, but have you tried indirect heat on the grill instead? (heat up left side, ribs on right) It takes time, but you only flip once (at the end). It causes the meat to seal itself and cook within it's own juices. You wouldn't need your basting fluid at all.

HappyOldGuy
10th July 08, 05:20 PM
Sounds good, but have you tried indirect heat on the grill instead? (heat up left side, ribs on right) It takes time, but you only flip once (at the end). It causes the meat to seal itself and cook within it's own juices. You wouldn't need your basting fluid at all.

Not an option on the current (charcoal) grill. I put in a small amount of coals and cook long, but I do still need to turn them to keep the rub from charring, which gets a little bitter.

Robot Jesus
29th August 08, 02:37 AM
So the photos did not turn out so you get the text version

dry rub
8 parts brown sugar
3 parts kosher salt (because table salt tastes like silicon and iodine)
1 part chili powder
1 part what ever other flavors you want, I like paprika, but use several spices for this part.


Apply judiciously the dry rub and leave over night


put ribs in as small an enclosed cooking vessel; tin foil envelope, roasting pan with lid, whatever.

Braseing liquid

one bunch bourbon (reduce heavily)
a bit of vinegar
some worchester
garlic to taste
honey until it is slightly sweet

cook ribs in liquid at 200F for 2.5 hours.

Cut ribs into likable portions.

Reduce liquid into a sauce, add honey to taste.

Cover ribs with sauce, BBQ to glaze.


DONE


also fuck you open office sell checker

Zendetta
29th August 08, 01:21 PM
Alright, I was at a friends BBQ last night, and EVERYTHING was awesome:
she made a really good sauce for some chicken (katsup, chipotle, brown sugar, some other shit) that was sweet, rich, and warm.

I brought a couple of pork loins marinated in honey/mustard/vinegar sauce. Turned out fucking perfect.

But most of all, I made the world's best coleslaw. Yeah, I know what you are thinking. I also hate coleslaw, and had never made it before.

But growth only happens at the edge of one's comfort zone, so:
- several organic cabbages: I used 2 red, 1 green
- really good mayo: I was in a hurry so I bought a jar of organic mayo, but making your own with just egg yolks and olive oil is easy and well worth it.
- green onions: the white parts in the slaw, the green parts as a garnish on top at the end
- sesame oil and toasted black sesame seeds - important!
- a little thyme
- lotsa salt and pepper

Shred cabbage, mix it all up, garnish with chopped green onions.

Seriously, it was freekin' rad.

Kiko
29th August 08, 01:50 PM
Try this... it's great leftover. Also good topped with pulled pork.

Kiko’s Corn Bread Casserole

1 box Jiffy cornbread mix
1 large can (14 oz) creamed corn
2 eggs, beaten
1 cup sour cream
cup butter, melted
About 1/4 cup honey
tsp old bay seasoning

Optional things…..chopped jalapenos, shredded cheese

Instructions:
-Combine all ingredients.
-Pour into greased 9"x9"x2" greased casserole dish.
-Bake in 375 oven for 40 minutes, or until center no longer jiggles when dish is shaken. Edges should be just barely golden.

Recipe can be doubled in larger pan….

jkdbuck76
2nd September 08, 04:22 PM
I use the same 8,3,1, 1 dry rub Robot Jesus uses. I smoke the ribs for 8 hours on the R2-D2 smoker using both apple wood and hickory. I use loin back ribs. The secret: let the rub stay on the ribs for 24 hours in the fridge.

I baste with some apple juice with some vegetable oil heated, mixed.
Good stuff.

If in a hurry, I boil the ribs, shake on the rub and smoke for 2 hours. Not as good, but ok. Gotta' have the apple wood and hickory smoke.

Sun Wukong
2nd September 08, 05:19 PM
shortly i will be posting a guide to ribs, but i have no idea what should be served with them.


apps, and veg are required and then i will deliver the thread.

coleslaw or potato salad for ribs man, accept no substitute.

Tanhalen21
2nd September 08, 05:30 PM
This thread needs pics

Sun Wukong
2nd September 08, 06:00 PM
this thread needs potato salad and ribs man. holy fuck i'm hungry now

Tanhalen21
2nd September 08, 06:02 PM
HUMAN RIBS

Robot Jesus
3rd September 08, 10:51 PM
aparently human tastes like pork, so everything stated is applicable