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BBQ ribs

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BBQ ribs

Unread postby 4thQtrGlory » Sun Mar 22, 2009 3:41 pm

Making ribs tonight, and i always cook them the same way. I season them, lather it up with some oil olive, bake for 3 hrs, put sauce on, and grill for about 10 minutes. Anything i could do to make them better? Share your techniques.
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Re: BBQ ribs

Unread postby swerb » Sun Mar 22, 2009 5:23 pm

This is the recipe I have been using for years.

http://www.foodnetwork.com/recipes/alto ... index.html

It is superb.
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Re: BBQ ribs

Unread postby 4thQtrGlory » Sun Mar 22, 2009 8:18 pm

That recipe looks tasty, but unfortunately honey and brown sugar would put Amber into a diabetic coma. Ill save it for a guys night.
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Re: BBQ ribs

Unread postby jb » Mon Mar 23, 2009 12:29 pm

Swerb wrote:This is the recipe I have been using for years.

http://www.foodnetwork.com/recipes/alto ... index.html

It is superb.



I, too, swear by this recipe. It is foolproof and makes better ribs than I have ever eaten in a restaraunt. Big ups if you can finish them on charcoal / mequite instead of in an oven.
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Re: BBQ ribs

Unread postby 4thQtrGlory » Mon Mar 23, 2009 3:07 pm

JB wrote:
Swerb wrote:This is the recipe I have been using for years.

http://www.foodnetwork.com/recipes/alto ... index.html

It is superb.



I, too, swear by this recipe. It is foolproof and makes better ribs than I have ever eaten in a restaraunt. Big ups if you can finish them on charcoal / mequite instead of in an oven.


How about the oven AND the charcoal grill to finish them off?
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Re: BBQ ribs

Unread postby jb » Mon Mar 23, 2009 3:09 pm

4thQtrGlory wrote:
JB wrote:
Swerb wrote:This is the recipe I have been using for years.

http://www.foodnetwork.com/recipes/alto ... index.html

It is superb.



I, too, swear by this recipe. It is foolproof and makes better ribs than I have ever eaten in a restaraunt. Big ups if you can finish them on charcoal / mequite instead of in an oven.


How about the oven AND the charcoal grill to finish them off?


Have to do the low heat in the foil in the oven, but about 10 finishing minutes to give them some smoke flava is that much more intense.

They literally fall offthe bone with this Alton Brown recipe.
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Re: BBQ ribs

Unread postby waborat » Mon Mar 23, 2009 4:06 pm

You guys got it!!! :clap:

I don't use Alton's to a T, but it's pretty consistent every time and all of our friends and family say that they taste better than any restaurants:

-Baby Back slabs
-Rub Olive Oil until slabs
-Whatever dry rub that you like rubbed into meat
-Place into oven pan with the following liquid poured into the bottom of pan: 2 TBS Jack Daniels, 2 TBS Worcestshire & 1 tsp liquid smoke and then cover with foil
-Cook for 3 hrs @ 250 degrees
-Take out and put on a hot grill for 5-10 minutes and then add your fave bbq sauce and flip every couple of minutes 2 or 3 times

PERFECT RIBS EVERY STINKIN' TIME
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Re: BBQ ribs

Unread postby 4thQtrGlory » Mon Mar 23, 2009 4:41 pm

waborat wrote:You guys got it!!! :clap:

I don't use Alton's to a T, but it's pretty consistent every time and all of our friends and family say that they taste better than any restaurants:

-Baby Back slabs
-Rub Olive Oil until slabs
-Whatever dry rub that you like rubbed into meat
-Place into oven pan with the following liquid poured into the bottom of pan: 2 TBS Jack Daniels, 2 TBS Worcestshire & 1 tsp liquid smoke and then cover with foil
-Cook for 3 hrs @ 250 degrees
-Take out and put on a hot grill for 5-10 minutes and then add your fave bbq sauce and flip every couple of minutes 2 or 3 times

PERFECT RIBS EVERY STINKIN' TIME


Perfect, every time!
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Re: BBQ ribs

Unread postby General » Tue Mar 24, 2009 9:18 am

waborat wrote:You guys got it!!! :clap:

I don't use Alton's to a T, but it's pretty consistent every time and all of our friends and family say that they taste better than any restaurants:

-Baby Back slabs
-Rub Olive Oil until slabs
-Whatever dry rub that you like rubbed into meat
-Place into oven pan with the following liquid poured into the bottom of pan: 2 TBS Jack Daniels, 2 TBS Worcestshire & 1 tsp liquid smoke and then cover with foil
-Cook for 3 hrs @ 250 degrees
-Take out and put on a hot grill for 5-10 minutes and then add your fave bbq sauce and flip every couple of minutes 2 or 3 times

PERFECT RIBS EVERY STINKIN' TIME


I pretty much follow that except I use the crock pot while I go get crocked.



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Re: BBQ ribs

Unread postby waborat » Sat Mar 28, 2009 9:22 am

Making some baby backs tonight along with twice-baked spuds, fried oysters & steamed broccoli/'shrooms

Always a sure sign of spring when I open the grill on the back deck instead of standing in my garage freezing
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Re: BBQ ribs

Unread postby Schruted it » Wed Apr 01, 2009 11:04 am

For Alton's recipe, what kind of white wine do you guys usually use?

I'm going to try this recipe this weekend.
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Re: BBQ ribs

Unread postby 4thQtrGlory » Wed Apr 01, 2009 11:39 am

Schruted it wrote:For Alton's recipe, what kind of white wine do you guys usually use?

I'm going to try this recipe this weekend.



I use the cheapest. To me, white wine is all the same after you cook with it. When i use white wine for my french onion soup, i usually buy a bottle for $3 and it still tastes great.
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Re: BBQ ribs

Unread postby waborat » Wed Apr 01, 2009 8:06 pm

4thQtrGlory wrote:
Schruted it wrote:For Alton's recipe, what kind of white wine do you guys usually use?

I'm going to try this recipe this weekend.



I use the cheapest. To me, white wine is all the same after you cook with it. When i use white wine for my french onion soup, i usually buy a bottle for $3 and it still tastes great.


Agreed...cheap Pinot Grigio or Marsala/Sherry always works fine
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Re: BBQ ribs

Unread postby jb » Thu Apr 02, 2009 10:20 am

waborat wrote:
4thQtrGlory wrote:
Schruted it wrote:For Alton's recipe, what kind of white wine do you guys usually use?

I'm going to try this recipe this weekend.



I use the cheapest. To me, white wine is all the same after you cook with it. When i use white wine for my french onion soup, i usually buy a bottle for $3 and it still tastes great.


Agreed...cheap Pinot Grigio or Marsala/Sherry always works fine


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Re: BBQ ribs

Unread postby waborat » Fri Apr 03, 2009 8:59 am

JB wrote:
waborat wrote:
4thQtrGlory wrote:
Schruted it wrote:For Alton's recipe, what kind of white wine do you guys usually use?

I'm going to try this recipe this weekend.



I use the cheapest. To me, white wine is all the same after you cook with it. When i use white wine for my french onion soup, i usually buy a bottle for $3 and it still tastes great.


Agreed...cheap Pinot Grigio or Marsala/Sherry always works fine


Matt Fox from Marc's.


I hear ya...

Giant Eagle has some stuff called Oak Leaf for $3.29 a bottle...great for chow
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Re: BBQ ribs

Unread postby 4thQtrGlory » Fri Apr 03, 2009 9:17 am

waborat wrote:
JB wrote:
waborat wrote:
4thQtrGlory wrote:
Schruted it wrote:For Alton's recipe, what kind of white wine do you guys usually use?

I'm going to try this recipe this weekend.



I use the cheapest. To me, white wine is all the same after you cook with it. When i use white wine for my french onion soup, i usually buy a bottle for $3 and it still tastes great.


Agreed...cheap Pinot Grigio or Marsala/Sherry always works fine


Matt Fox from Marc's.


I hear ya...

Giant Eagle has some stuff called Oak Leaf for $3.29 a bottle...great for chow


haha, thats the kind i buy
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