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Posted: 1/20/2008 12:25:41 PM EST

I have a set of your average everyday Lloyd's BBQ Babyback Ribs here, got it from the local supermarket..

I'm looking at the cooking directions; 375 for 45-50 minutes...

Wouldn't lower (and slower) serve me better here, given the large amount of connective tissue?

Wouldn't say 250-275 at say 70 minutes...might that not work out better?

Yeah, long time to cook ribs, but...with sauce and all in there, I would imagine the longer cook time at a lower temp, would to better at rendering out the collegen and all that?


Or are the standard directions of 375/50 minutes a better way to go?

Link Posted: 1/20/2008 12:27:00 PM EST
[Last Edit: 1/20/2008 12:28:09 PM EST by The_Camp_Ninja]
Aren't the Lloyd's already par-cooked? If so, this would account for the short cook time/high temp.

Yep, just Googled it, and they *are* already slow cooked, you are merely bringing your ribs to temp, not "cooking" them.
Link Posted: 1/20/2008 12:28:12 PM EST
[Last Edit: 1/20/2008 12:29:22 PM EST by Evil_Ed]

Originally Posted By The_Camp_Ninja:
Aren't the Lloyd's already par-cooked? If so, this would account for the short cook time/high temp.


Probably...yeah, looking at the ingredients - "Cooked pork loinback ribs"...

Well, what they consider cooked, anyway...crap, wish I had seen that beforehand. Ah well. Question still stands


ETA Ahh...ok..so I'm just heating them up. Well...crap.

Last time I made some of these, it was like eating a dog treat with bbq sauce. I was hoping lower and slower would improve things...but, if they've already cooked it..
Link Posted: 1/20/2008 12:32:06 PM EST
A couple of hours at 225 with indirect heat from pecan or hickory coals should do the trick.
Link Posted: 1/20/2008 12:33:33 PM EST
wrap them in foil and put them in the microwave

cook on high until the lightning stops


Link Posted: 1/20/2008 12:33:53 PM EST
yeah, they're already cooked

But I'm sure the Lloyds folks did 'em low and slow
Link Posted: 1/20/2008 12:35:56 PM EST

Originally Posted By Merrell:
wrap them in foil and put them in the microwave

cook on high until the lightning stops





Damn,the secret is out now!
Link Posted: 1/20/2008 12:41:19 PM EST
Next time don't waste the money on nasty ribs and buy some to cook yourself. Its easy to do and tastes way better!
Link Posted: 1/20/2008 12:42:42 PM EST

Originally Posted By The_Camp_Ninja:
Aren't the Lloyd's already par-cooked? If so, this would account for the short cook time/high temp.

Yep, just Googled it, and they *are* already slow cooked, you are merely bringing your ribs to temp, not "cooking" them.


Why don't you give him the recipe for your "sauce"? I made your "sauce". What is it supposed to be used for?
Link Posted: 1/20/2008 3:32:05 PM EST

Originally Posted By DELTAXRAY:

Originally Posted By The_Camp_Ninja:
Aren't the Lloyd's already par-cooked? If so, this would account for the short cook time/high temp.

Yep, just Googled it, and they *are* already slow cooked, you are merely bringing your ribs to temp, not "cooking" them.


Why don't you give him the recipe for your "sauce"? I made your "sauce". What is it supposed to be used for?


Marinade, baste, topping, anything at all.

Original Thread...
Link Posted: 1/20/2008 3:58:05 PM EST
We buy ribs from Sam's club. Cut the long racks into half. Lay foil on a cookie sheet, lay ribs on cookie sheet, apply rub. Cover with foil and close edges. 250 for 4 hours.
Link Posted: 1/20/2008 4:04:30 PM EST
Im a yankee and even I know you dont put sauce on ribs. You rub them. Smoke them for half a day and serve sauce on the side for the wierdos. I have tried loyds ribs though and they werent bad for a quick fix.
Link Posted: 1/20/2008 5:27:01 PM EST

Originally Posted By chucku:
Im a yankee and even I know you dont put sauce on ribs. You rub them. Smoke them for half a day and serve sauce on the side for the wierdos. I have tried loyds ribs though and they werent bad for a quick fix.


Thus the basis of their appeal

Things worked out well, just wish I coulda cooked 'em longer, gotten more of the fat and such to run. It would have been a far better dish that way.

Next time I get around to it...yeah, uncooked, with a good rub, and then go from there.
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