Forum index  
Go Back   Michigan Morels index > Cook, garden & preserve > RECIPES Ribs
RECIPES Welcome to our kitchen!

 
 
Thread Tools Display Modes
Old Oct 31, 2005, 6:15 pm   #21
Ohio Transplant
Full Member
Name: Rex
Southern, Ontario CA
Join Date: Feb 8, 2003
Posts: 1,997

 
Ohio Transplant's Avatar
Oh, HT, clean up that keyboard bro!!
Ohio Transplant is offline  
Old Oct 31, 2005, 6:25 pm   #22
Happy Trails
Full Member
Name: George
Southern, Michigan USA
Join Date: Feb 8, 2003
Posts: 744

I cook mine in a smoker at 225 for approximately 5 to 6 hours. I like my ribs where they bite tenderly off the bone, not "fall off in my lap" as some like them. If you like them fall off the bone, then I would foil. The way I tell when they are done to my liking is two-fold: 1) the meat pulls back at the end of the bones about a 1/4 to 1/2 inch; and 2) when I pick up the rack in the middle with tongs it just begins to droop and crack. I've got to stop. With all the moisture on my keyboard it just might short circuit.

HT
__________________

Eat Dessert First, Life Is Short!
Happy Trails is offline  
Old Oct 31, 2005, 6:29 pm   #23
Ohio Transplant
Full Member
Name: Rex
Southern, Ontario CA
Join Date: Feb 8, 2003
Posts: 1,997

 
Ohio Transplant's Avatar
I really appreciate the fact that with this method, the meat stays on the bone, for sure. I think I might cut back the cooking time a bit next time.
Ohio Transplant is offline  
Old Oct 31, 2005, 6:30 pm   #24
Happy Trails
Full Member
Name: George
Southern, Michigan USA
Join Date: Feb 8, 2003
Posts: 744

Oh, I might not be the one to listen to on the dryness. My smoker is a really tight, moist cooking oven. In fact, when I do jerky, I've got to leave the door ajar just a little to get proper drying.

HT
__________________

Eat Dessert First, Life Is Short!
Happy Trails is offline  
Old Nov 29, 2005, 2:54 pm   #25
steo
Full Member
Name: Dave
Southern, Ohio usa
Join Date: May 17, 2004
Posts: 173

Well this weekend I made another batch, I followed my original directions including cooking time. After ten hours the ribs looked very dry but once they soaked in sauce my wife loved them. I ate my share with out any sauce. This may not be the best way to cook ribs but as Rex mentioned I really like gnawing the meat off the bone. Because all the fat cooks off they are probably better for you but I know the saying "pork fat rules".
steo is offline  
Old Feb 3, 2006, 1:17 pm   #26
Happy Trails
Full Member
Name: George
Southern, Michigan USA
Join Date: Feb 8, 2003
Posts: 744

The following is a link for preparation of spares and loin (baby back) ribs that I found most helpful. Rex, I'm thinking that the first time you tried to remove the membrane just may have been that the membrane had been previously removed. This site talks to a look-a-like membrane that lies under the one to be removed that cannot be removed. Also, there is an explanation and the methodology of turning your full sparerib slabs into St Louis and Kansas City style spares that you rib aficionados might find interesting. I did.

http://www.virtualweberbullet.com/ri...html#spareprep

HT
__________________

Eat Dessert First, Life Is Short!
Happy Trails is offline  
Old Feb 3, 2006, 1:29 pm   #27
Ohio Transplant
Full Member
Name: Rex
Southern, Ontario CA
Join Date: Feb 8, 2003
Posts: 1,997

 
Ohio Transplant's Avatar
very informative G....thanks a ton for that
Ohio Transplant is offline  
Old Feb 6, 2006, 5:47 pm   #28
steo
Full Member
Name: Dave
Southern, Ohio usa
Join Date: May 17, 2004
Posts: 173

Here's what was a hit for the Super Bowl. I started mid morning with some western style ribs. I took a gallon zip lock bag and added the following black pepper, garlic powder, ramp powder, dried cayenne, dried jalapeno, coriander and cumin. After mixing these all together I put the chunks of meat in one at a time and coated well. Next I used a cast iron skillet with bacon fat to sear each piece; it took three times to get them all done. As they were searing I cut up three large yellow onions into rings. I coated the bottom of a crock pot with onions and Mad Dog Ultimate Hot Sauce then put in the first layer of ribs, then more onions and sauce and so on until I had layered them all in. Last thing was added enough water to almost cover the top layer but not quite. Cooked on high for three hours then low for another three hours. I didn't take the lid off until our company showed up. There was just my wife and I and one couple. We had all kinds of appetizers, jalapeno corn muffins, baked beans etc. I was planning on sending some of the ribs home with them but there were ZERO leftover.
steo is offline  
Old Feb 24, 2006, 2:46 pm   #29
Wanderer
Full Member
Name: Viola

Join Date: Feb 8, 2003
Posts: 171

Ribs are on the menu for tomorow.
Wanderer is offline  
    Reply

Tags
main dish, meat, pork, smoking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brother Bob's Ribs Tracey RECIPES 7 Mar 28, 2006 9:36 pm

All times are GMT -4. The time now is 8:00 pm.


Michigan Morels.com  - Copyright ©1996 - 2017
Powered by vBulletin® - Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.