HUNTINGMAN Posted January 20, 2009 Report Share Posted January 20, 2009 I tried my hand at cooking pork ribs for the first time tonight.I have never liked to eat them and after cooking them I rememberd why.I cooked them in the oven really slow at 175 degrees with a rub I made up,man they smelt so good the whole 4 hours they cooked.I made up a sauce with bourbon that tasted just as good as the ribs smelt and put it on them then turned the oven up to 300 degrees for 15 min.They looked and smelt like a meal for a king,they were not as tough as I thought they would have been either and they had a good taste.I took about three bites and then,well,my cats have two large racks of ribs laying on my back porch to eat now,boy are they happy. Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 20, 2009 Report Share Posted January 20, 2009 I tried my hand at cooking pork ribs for the first time tonight.I have never liked to eat them and after cooking them I rememberd why.I cooked them in the oven really slow at 175 degrees with a rub I made up,man they smelt so good the whole 4 hours they cooked.I made up a sauce with bourbon that tasted just as good as the ribs smelt and put it on them then turned the oven up to 300 degrees for 15 min.They looked and smelt like a meal for a king,they were not as tough as I thought they would have been either and they had a good taste.I took about three bites and then,well,my cats have two large racks of ribs laying on my back porch to eat now,boy are they happy. Yes they will be tough, You did not cook them long enough Or at the right temps.. You can cook them in the oven (cringe).. But you need to cook them correctly.. Not sure what cut you tried to cook, but if you are cooking (hopefully smoking) ribs you need to go by a 3-2-1 method for Spare Ribs / St. Louis Style or a 2-1-1 for Baby Backs.. Smoke or cook them around 220-230* in some cases even as high as 240*.. Remember you have 4 hours to bring your cut of meat from 40° to 140°F internal temp. per USDA regulations.. If you go outside that window you can have a chance of your meat being contaminated with soumanila or botulism.. Quote Link to comment Share on other sites More sharing options...
turningcustomcalls Posted January 20, 2009 Report Share Posted January 20, 2009 They can and will be tough but still eatable. I cook them for about an hour and a half at 350 in the oven and then throw them the grill for about another half hour. I use indirect heat and that's when I put my sauce on. Works ok for me. Quote Link to comment Share on other sites More sharing options...
OJR Posted January 20, 2009 Report Share Posted January 20, 2009 Sorry folks, but I think the ribs should be thrown away with the guts! I don't have any time for them! Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted January 20, 2009 Report Share Posted January 20, 2009 Only way I will cook ribs is on the smoker, and they always turn out very tender. Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 20, 2009 Report Share Posted January 20, 2009 Sorry folks, but I think the ribs should be thrown away with the guts! I don't have any time for them! Why do that? Pork ribs have a great flavor and are not that hard to smoke. Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted January 21, 2009 Report Share Posted January 21, 2009 (edited) Only way I will cook ribs is on the smoker, and they always turn out very tender.This is the only way to eat great ribs. I smoke all now. Although baby backs can come out great on a grill. Oven.....never had em' good out of an oven. I can tell you this, when you cranked the heat up at the end...that killed em right there. Pork ribs must be cooked as slowly(safely) as possible and you should take them out when they are around 165. I know all the meat thermometers say 170-180...but that's too far gone. All bacteria is dead at 145. I take my chicken and pork out at 165 to 170 MAX. Edited January 21, 2009 by Heavy Metal Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted January 21, 2009 Report Share Posted January 21, 2009 OH YEAH...next time try a Tennessee rub or a brown sugar based rub. Brown sugar and pork are a match made in heaven!!!! I got a good one if want it. Quote Link to comment Share on other sites More sharing options...
kidd Posted January 22, 2009 Report Share Posted January 22, 2009 heavy metal makes some good points but remember that there are different ways to eat them:) some regions like sauce some like dry....i just think they dont go in the over:)...JMHO Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted January 22, 2009 Report Share Posted January 22, 2009 heavy metal makes some good points but remember that there are different ways to eat them:) some regions like sauce some like dry....i just think they dont go in the over:)...JMHOHey, do you sauce your ribs during cooking or provide sauce as a side? I was really blown away by this option/tendency when we moved to the midwest. Never thought to NOT sauce them on the grill. But I love it that way now and then you can make or provide a warm bowl of BBQ sauce or a Carolina mustard sauce at the table. Quote Link to comment Share on other sites More sharing options...
kidd Posted January 22, 2009 Report Share Posted January 22, 2009 i will put alittle sauce for color while on the smoker....then serve with sauce on the side:) Quote Link to comment Share on other sites More sharing options...
stevebeilgard Posted January 25, 2009 Report Share Posted January 25, 2009 i love baby back ribs. i don't know why your's are tough Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted January 25, 2009 Report Share Posted January 25, 2009 I put them in a slow cooker..even I cant screw that up!! Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 31, 2009 Report Share Posted January 31, 2009 Sorry folks, but I think the ribs should be thrown away with the guts! I don't have any time for them! Say it aint so!! Man we need to send you a rib care package....your cholesterol level could be falling to a dangerously low level! Seriously, ribs are great and not hard to cook. You need a simple smoker, or a grill of decent size for some indirect heat, and your set! And ok, ok...i'll admit it, i have boiled spare ribs during the week cuz i aint got time to cook em right, but even then you can throw them in the oven, broil them a bit with a good rub and they are still at worst...pretty good! Quote Link to comment Share on other sites More sharing options...
OJR Posted January 31, 2009 Report Share Posted January 31, 2009 say it aint so!! Man we need to send you a rib care package....your cholesterol level could be falling to a dangerously low level! Seriously, ribs are great and not hard to cook. You need a simple smoker, or a grill of decent size for some indirect heat, and your set! And ok, ok...i'll admit it, i have boiled spare ribs during the week cuz i aint got time to cook em right, but even then you can throw them in the oven, broil them a bit with a good rub and they are still at worst...pretty good! wrong! Lol!:d:d Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 31, 2009 Report Share Posted January 31, 2009 Well, McDonald's has those McRib Sandwiches from time to time, you can eat those, maintain your manhood by telling guy you like ribs.... Even though there's probably not even meat in there.... I bet you dont eat chittlins either?........heheheheee Quote Link to comment Share on other sites More sharing options...
stevebeilgard Posted January 31, 2009 Report Share Posted January 31, 2009 what's a chitlin??? orlan doesen't eat any pork. a fat/weight/cholesterol thing. pork will close up your arteries faster than anything... Quote Link to comment Share on other sites More sharing options...
OJR Posted January 31, 2009 Report Share Posted January 31, 2009 I do eat pork tenderloins or loin chops! Very low in carbs and cholestral. Trim all the fat of of them! Once in a great while we eat ham! No bacon or the rest of it! Quote Link to comment Share on other sites More sharing options...
redkneck Posted February 1, 2009 Report Share Posted February 1, 2009 what's a chitlin??? orlan doesen't eat any pork. a fat/weight/cholesterol thing. pork will close up your arteries faster than anything... I believe the correct spelling is "chitterling" which is hog intestines. you can boil them or fry them. i prefer the boiled. I can post a recipie, but they need to be in a forum of their own, they tend to give off a bit of aroma some find offensive.....hehehee and yeah, orlan, they'll clog up the ticker faster than anything i know... Quote Link to comment Share on other sites More sharing options...
Dakota Posted February 14, 2009 Report Share Posted February 14, 2009 Mmm, ribs...when cooked the right way. Dakota Quote Link to comment Share on other sites More sharing options...
pigeon Posted February 15, 2009 Report Share Posted February 15, 2009 I always boil mine first ( I always thought you had to ) then throw them on the BBQ Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted February 16, 2009 Report Share Posted February 16, 2009 I always boil mine first ( I always thought you had to ) then throw them on the BBQNo, you should always slow cook rips on the grill. If you cook them as low and slow as possible, you should never boil them. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted February 17, 2009 Author Report Share Posted February 17, 2009 Why waste time cooking them at all,just throw them to your dog or cat and see if they will eat them. Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted February 17, 2009 Report Share Posted February 17, 2009 Why waste time cooking them at all,just throw them to your dog or cat and see if they will eat them. **GAASSSPP** **faints** Quote Link to comment Share on other sites More sharing options...
BowJoe Posted February 17, 2009 Report Share Posted February 17, 2009 Amateurs!!! For all those that own a Weber classic round charcoal grill... here's the smackdown on what to do. First, prepare your coals in one of the charcoal starters with a handle on the side. It works great for this purpose and you can put the coals precisely where you need em'. When coals are mostly gray, pour them all on one side of the grill's coal rack as tightly as you can to that side. Next, prepare your ribs by marinating them in a combination rub of lemon juice, olive oil, hickory smoke salt and lemon zest rub. Let them sit for as long as you can but no less than an hour or two. When coals are ready, place ribs on grill rack opposite side from coals. If you can get some green limbs from an apple, pear, peach, or any other fruit tree, then place them on top of the coals. Let this smoke, covered with slight ventilation for one hours. This is ample time to infuse the smokey flavor yet prevent carbonizing the color of the meat. After one hour, remove ribs and wrap them in a air tight foil tent where you roll down the top and leave a tent shape for the steam to circulate inside the aluminum foil. Put more coals on top of the red coals to increase heat. Let it cook for at least 3 to 4 more hours. With 30 mins to go, poke a couple holes in the bottom of your foil to drain grease. Then pour your favorite sauce on ribs and reseal leaving on grill. Remove ribs then foil and slice along sternum line edge about one inch deep or less. Then, when it's cooled, slide cartilidge and ribs from meat and enjoy!!! You will eat some of the most tender ribs you've ever enjoyed. Quote Link to comment Share on other sites More sharing options...
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