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#4432646 - 08/02/18 09:41 PM I'm making spare ribs  
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letterboy1 Offline
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Lifer

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I'm using a recipe that says to use 200 degrees for 3 hours. So that means that I have I sit here for 3+ hours while my ribs make my apartment smell like delicious food. Am I a masochist or what? smile


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#4432649 - 08/02/18 09:50 PM Re: I'm making spare ribs [Re: letterboy1]  
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Bill_Grant Offline
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Hmmm is three hours enough? Wouldn't think so at 200F


~Bill

In my defense, I was left unsupervised...
#4432650 - 08/02/18 09:54 PM Re: I'm making spare ribs [Re: letterboy1]  
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Bill_Grant Offline
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Quick check and the recipes are all over the place on Temps and Times for the Oven.
I know myself that I have to mumify them in foil and put them in for 250F for 3 hours.
That said, I bought the Instant Pot FOR making ribs. And it rocks! 1-Rack of ribs in 25 minutes of pressure, followed by oven at BROIL for crispy/browning around 10 minutes. Oh My.


~Bill

In my defense, I was left unsupervised...
#4432651 - 08/02/18 09:58 PM Re: I'm making spare ribs [Re: letterboy1]  
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Raw Kryptonite Offline
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Nothing beats actually checking the internal temp, but with ribs, better check a lot of spots.
That said, some ribs would be nice right about now. I’m waiting on my wife to bring home the weekly cheat meal, so I’m going a little nuts myself!


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#4432657 - 08/02/18 10:29 PM Re: I'm making spare ribs [Re: letterboy1]  
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rwatson Offline
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Thanks Bill was looking at an Instant Pot and straddling the fence ,,your recommendation is enough to push me into getting one..


Russ
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#4432910 - 08/04/18 04:30 AM Re: I'm making spare ribs [Re: letterboy1]  
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Zamzow Offline
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Pressure cookers can produce miracles and disasters. More culinary miracles than physical disasters though. But (and I'm sure 90% of people here didn't need the advice) be careful with pressure cookers. "Boston Bombing" was done with some (albeit larger than this "Instant Pot").

I treat them like motorcycles - I can "ride it", I can in some circumstances let someone else "ride it", but you better know the manual and specifications........

#4432911 - 08/04/18 04:58 AM Re: I'm making spare ribs [Re: letterboy1]  
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Dart Offline
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And so let us begin the eternal debate:

Dry rub or sauce?


The opinions of this poster are largely based on facts and portray a possible version of the actual events.

More dumb stuff at http://www.darts-page.com

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#4432915 - 08/04/18 05:27 AM Re: I'm making spare ribs [Re: Dart]  
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Zamzow Offline
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Originally Posted by Dart
And so let us begin the eternal debate:

Dry rub or sauce?


I'd say if one can't produce good results EITHER way, or with a combination of BOTH, then one is still learning (but nothing wrong with that, that's where I'M at....)

#4432916 - 08/04/18 05:29 AM Re: I'm making spare ribs [Re: letterboy1]  
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Zamzow Offline
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There is no one perfect way to cook meat except for yourself.

#4432956 - 08/04/18 01:09 PM Re: I'm making spare ribs [Re: letterboy1]  
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I prefer the dry rub to flavor, then add the sauce to finish


~Bill

In my defense, I was left unsupervised...
#4433972 - 08/11/18 11:46 PM Re: I'm making spare ribs [Re: letterboy1]  
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bigbird Offline
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For years before I broke down and bought an electric smoker I smoked my ribs on the grill. Basically, you set a foil packet of about 2 cups of soaked wood chips below the grate and crank the thing up on high for the side below the packet and close the lid. Once you start to see the smoke coming out, and you can smell it as the wood chips smoke and not just grease burning off, set the meat on the other side and turn the heat down to low. Close the lid but keep an eye on it for a bit in case it’s still to hot. Low and slow is the key and don’t worry if the smoke from the chips runs out. Whatever smoke they get you’ll taste. I like to keep a spray bottle of water handy too. Its great for putting out flare ups. If you can keep your grill at 200 to 215 degrees for 4-6 hours (hey...bbq is not an exact science!) you will be happy with the results. Most of my grills ran hotter (so shorter time!), so don’t panic. Just judge as best you can the halfway point of the cook and pull them and wrap them in foil. Then back on the grill with a piece of wood, like a dowel for instance, under the edge of the lid to help control the heat. If you slide the dowel to the back it holds the lid more open, toward the front for less open. Some people like the ribs to snap a little when you bite them off the bone, but I like the meat to be falling off.

Personal preference, but I’m for dry rub (Equal parts - brown sugar, paprika and onion powder) then toss in Sweet Baby Rays BBQ sauce before you serve them.

This is what I use these days. Great lazy way to smoke. I run pork butts overnight from 9 pm to 9 am and smell up the whole neighborhood of bacon!: Smokin it #1

Perfecting your own method and style is a big part of the fun of bbq! Enjoy!

Last edited by bigbird; 08/12/18 12:00 AM. Reason: Added more of my blah blah...

"Go for the eyes. The eyes are the groin of the head." - Dwight Schrute 2007
#4433986 - 08/12/18 03:26 AM Re: I'm making spare ribs [Re: letterboy1]  
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letterboy1 Offline
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Lifer

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Bigbird, I am tempted to smoke some ribs except I live in an apartment. biggrin


The issue is not p*ssy. The issue is monkey.
#4433987 - 08/12/18 03:42 AM Re: I'm making spare ribs [Re: letterboy1]  
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cichlidfan Offline
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Originally Posted by letterboy1
Bigbird, I am tempted to smoke some ribs except I live in an apartment. biggrin


I tried grilling, on the balcony of a fourth floor apt, many years ago. The fire department showed up and they were not happy.


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#4434052 - 08/13/18 02:07 AM Re: I'm making spare ribs [Re: cichlidfan]  
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bigbird Offline
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Ha! Sorry guys...I got in the zone on bbq!


"Go for the eyes. The eyes are the groin of the head." - Dwight Schrute 2007

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