arfcom chefs: BBQ Rib thread

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[ARCHIVED THREAD] - arfcom chefs: BBQ Rib thread

Posted: 1/5/2006 9:39:45 AM EDT

How many hours in the pit, and should I start them without BBQ sauce or with it????

What temp should I keep it at.

I have a max of 5 hours to cook it.

Posted: 1/5/2006 9:41:25 AM EDT

[#1]

You have 1,000,000 ribs?

Posted: 1/5/2006 9:43:34 AM EDT

[#2]

Quoted:
You have 1,000,000 ribs?

LOL, no it is just like the millionth rib thread I have seen, and there are none on the front page.

Posted: 1/5/2006 9:48:09 AM EDT

[#3]

210-230 until there's bone sticking out of the meat 1/4- 1/2" then I foil wrap them and finish cooking to desired tenderness.

Sauce only goes on the last 15-30 minutes. Too early and it carmelizes then burns.

I use a dry rub the night before I cook them. Brown sugar, garlic powder, black pepper, salt, then whatever else smells good. A little cayenne powder is good too.

If you're using wood chips for smoke, don't smoke for more than the first 2-2.5 hrs.

Plan on at least 4 hrs up to 6 to do it right.

Posted: 1/5/2006 9:59:02 AM EDT

[#4]

Quoted:
How many hours in the pit, and should I start them without BBQ sauce or with it????

What temp should I keep it at.

I have a max of 5 hours to cook it.

Operational specifics on the pit are required, along with what the ribs came off. Squirrel ribs?

Posted: 1/5/2006 10:07:32 AM EDT

[#5]

Quoted:
Quoted:
How many hours in the pit, and should I start them without BBQ sauce or with it????

What temp should I keep it at.

I have a max of 5 hours to cook it.

Operational specifics on the pit are required, along with what the ribs came off. Squirrel ribs?

Mmmmmmm, I usually cook those in the Easy Bake Oven over a 100-watter for about 3 hours.

Posted: 1/5/2006 10:13:18 AM EDT

[#6]

Quoted:
Quoted:
Quoted:
How many hours in the pit, and should I start them without BBQ sauce or with it????

What temp should I keep it at.

I have a max of 5 hours to cook it.

Operational specifics on the pit are required, along with what the ribs came off. Squirrel ribs?

Mmmmmmm, I usually cook those in the Easy Bake Oven over a 100-watter for about 3 hours.

Well no shit!! I know what im having for dinner tonight!

Posted: 1/5/2006 11:06:11 AM EDT

[#7]

Quoted:
210-230 until there's bone sticking out of the meat 1/4- 1/2" then I foil wrap them and finish cooking to desired tenderness.

Sauce only goes on the last 15-30 minutes. Too early and it carmelizes then burns.

I use a dry rub the night before I cook them. Brown sugar, garlic powder, black pepper, salt, then whatever else smells good. A little cayenne powder is good too.

If you're using wood chips for smoke, don't smoke for more than the first 2-2.5 hrs.

Plan on at least 4 hrs up to 6 to do it right.

I put them on 1.5 hrs ago.

They are not a dry-rub though, its a cuban type marinade called Mojo (It's a mix of sour orange juice, garlic chunks, and garlic and onion powder) Some pepper (red and black) and a little tenderizer for saltiness.

Why do you wrap in foil, so the sauce doesnt burn???

[ARCHIVED THREAD] - arfcom chefs: BBQ Rib thread

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