Cooking ribs, an idea

keithdog · 11-14-10, 10:55 AM

Soon it's going to be blowing snow with temps near or below zero. Now I don't have a smoker grill so I have an idea. Thought I'd see what you guys who know your rib cookin might think. I sure wish ol'e Zooker was still with us so I could ask him. My idea is to take a couple slabs of baby backs and sprinkle with tenderizer and a good pork rub I make and let them sit overnight in the fridge. Then the next morning, brush on some barbacue sauce and wrap them in foil and bake at a low heat all day long in the oven. Not sure what the right temp to set the oven for this would be. What do you think? Will this work pretty well?

Tavery5 · 11-14-10, 12:01 PM

Keith, it will work fine, I would set the oven temp around 225. I would put them in a large pan with a rack to elevate them off the bottom and poke several holes in the foil package to let the grease escape. Unwrap them towards the end of the cooking, and put your sauce on them for about the last 45 min or so. Sounds very good, it is really making me think about grabbing a couple of slabs and doing the same.

bamabassman · 11-14-10, 12:22 PM

keithdog. let me tell you how lisa and i do our ribs MOST of the time cause we are in a hurry and can't stand watch over the smoker.

do what you said about tenderizer in the fridge. helps more than folks realize.

ok, IF you still have the gas grill available, fire it up. put the ribs on for about 15 mins on each side. this will give it the chared look and smoked smell.

THEN wrap it up in the foil WITH the BARBEQUE SAUCE and some LIQUID smoke added.

we set our oven at 350 and cook for about 2 hrs. comes out REAL tender, meat falls off the bone. the sauce is cooked INTO the ribs this way.

although i also like the way tavery is talking about. maybe have some water to help with the "smoke"? mixed with liquid smoke of course.

Christopherkeene9 · 11-14-10, 04:51 PM

I've always done oven ribs with the oven set as lowwww as it can go. You can turn the cheapest cut of ribs into the most tender you've ever had.

BigBassin144 · 11-14-10, 07:43 PM

forget the tenderizer, if you cook them right, you don't need it.

Seasons then up how you like them. Take a pan deep enough for then to sit in.

Put down a couple of cooling racks in the pan to keep them off the pan. Pour in a couple cans of your favorite beers and lay the ribs on the racks in the pan. Cover the pan with foil and make sure it's tight. Put them in the oven for 3 hours at 300.

After you take them out of the oven, light up the grill. Put them bone down on the grill, and cover the top with your favorite BBQ sauce. after about 15 minutes, flip them over and let grill another 15 minutes or so. You can add more sauce after you take them off if you want too.

This makes great easy ribs, and fall off the bone tender. I can guarantee you'll lose a couple bones in the process of moving them from the oven to the grill, and flipping them!

BB

Tavery5 · 11-14-10, 07:57 PM

I like the liquid smoke idea, and I did forget to mention adding some liquid to the pan, def. helps keep things nice and moist and does prevent the grease from smoking.

bamabassman · 11-14-10, 09:32 PM

all these different ways to do oven ribs is making me want to go and buy out the store gang. STOP IT!!! BWAHAHAHAHAHAHA!!!!!

by the way, the steak i sent to some of you was WONDERFUL!!! NOT A BITE LEFT!!!

Christopherkeene9 · 11-14-10, 11:42 PM

Did a couple racks on the smoker today, YUMMY!

MallenManson · 11-20-10, 05:06 PM

Well, Keith????
Inquiring minds are hungry!

nofearengineer · 11-20-10, 07:56 PM

If your ribs are falling off of the bone, you've over cooked them. Sorry.

keithdog · 11-21-10, 12:52 AM

Quote:

Originally Posted by MallenManson

Well, Keith????
Inquiring minds are hungry!

I'm hoping to give it a try maybe next weekend.

MallenManson · 11-25-10, 11:08 PM

Quote:

Originally Posted by keithdog

I'm hoping to give it a try maybe next weekend.

Take plenty of pics for us.
I might do ribs saturday

bassthumb32 · 11-29-10, 05:54 PM

put some water in the bottom of the pan with some liquid smoke in it. if you want a real tender rib let it soak in sprite over night in the fridge the acid breaks down the meat and it has a little sweetness from the sugar. set oven at 225 and let it go for 6 hours. take them off and put them on a regular grill for 10 min or so then add sauce. thats what i do and it works great.

bamabassman · 11-29-10, 06:34 PM

here is a CROCK POT way to do B-B-Q chicken or whatever you want to cook.

take 1 cup of ketchup
1 cup of COKA-COLA
pour into crock pot
add one cut up chicken
salt and pepper to your liking
simmer aobut 4 hours
eat.

tastes like b-b-q for real. my mother used to do this when she didn't have time to stand over the stove for 3 hours feeding a family of 6 (4 kids, mom and dad).

MallenManson · 11-29-10, 11:14 PM

Good tips guys!

11-14-10, 10:55 AM	#1
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Cooking ribs, an idea Soon it's going to be blowing snow with temps near or below zero. Now I don't have a smoker grill so I have an idea. Thought I'd see what you guys who know your rib cookin might think. I sure wish ol'e Zooker was still with us so I could ask him. My idea is to take a couple slabs of baby backs and sprinkle with tenderizer and a good pork rub I make and let them sit overnight in the fridge. Then the next morning, brush on some barbacue sauce and wrap them in foil and bake at a low heat all day long in the oven. Not sure what the right temp to set the oven for this would be. What do you think? Will this work pretty well?

11-14-10, 12:22 PM	#3
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	keithdog. let me tell you how lisa and i do our ribs MOST of the time cause we are in a hurry and can't stand watch over the smoker. do what you said about tenderizer in the fridge. helps more than folks realize. ok, IF you still have the gas grill available, fire it up. put the ribs on for about 15 mins on each side. this will give it the chared look and smoked smell. THEN wrap it up in the foil WITH the BARBEQUE SAUCE and some LIQUID smoke added. we set our oven at 350 and cook for about 2 hrs. comes out REAL tender, meat falls off the bone. the sauce is cooked INTO the ribs this way. although i also like the way tavery is talking about. maybe have some water to help with the "smoke"? mixed with liquid smoke of course. __________________ so many lures, so little time.

11-14-10, 07:43 PM	#5
BigBassin144 BassFishin.Com Premier Elite Join Date: Jul 2007 Location: Toledo, Ohio Posts: 9,463	forget the tenderizer, if you cook them right, you don't need it. Seasons then up how you like them. Take a pan deep enough for then to sit in. Put down a couple of cooling racks in the pan to keep them off the pan. Pour in a couple cans of your favorite beers and lay the ribs on the racks in the pan. Cover the pan with foil and make sure it's tight. Put them in the oven for 3 hours at 300. After you take them out of the oven, light up the grill. Put them bone down on the grill, and cover the top with your favorite BBQ sauce. after about 15 minutes, flip them over and let grill another 15 minutes or so. You can add more sauce after you take them off if you want too. This makes great easy ribs, and fall off the bone tender. I can guarantee you'll lose a couple bones in the process of moving them from the oven to the grill, and flipping them! BB __________________ As of June 14, 2014 the members of the BF.com forum have moved to basschat.yuku.com!

11-14-10, 09:32 PM	#7
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	all these different ways to do oven ribs is making me want to go and buy out the store gang. STOP IT!!! BWAHAHAHAHAHAHA!!!!! by the way, the steak i sent to some of you was WONDERFUL!!! NOT A BITE LEFT!!! __________________ so many lures, so little time.

11-20-10, 05:06 PM	#9
MallenManson BassFishin.Com Premier Elite Join Date: Mar 2009 Location: Beulah, Michigan Posts: 6,431	Well, Keith???? Inquiring minds are hungry! __________________ Bass fear me. Women pepperspray me.....

11-14-10, 12:01 PM	#2
Tavery5 BassFishin.Com Super Veteran Join Date: Dec 2009 Location: Wichita, KS Posts: 2,427	Keith, it will work fine, I would set the oven temp around 225. I would put them in a large pan with a rack to elevate them off the bottom and poke several holes in the foil package to let the grease escape. Unwrap them towards the end of the cooking, and put your sauce on them for about the last 45 min or so. Sounds very good, it is really making me think about grabbing a couple of slabs and doing the same.

11-14-10, 04:51 PM	#4
Christopherkeene9 BassFishin.Com Super Veteran Join Date: Nov 2005 Location: Oviedo, Fla Posts: 2,270	I've always done oven ribs with the oven set as lowwww as it can go. You can turn the cheapest cut of ribs into the most tender you've ever had.

11-14-10, 07:57 PM	#6
Tavery5 BassFishin.Com Super Veteran Join Date: Dec 2009 Location: Wichita, KS Posts: 2,427	I like the liquid smoke idea, and I did forget to mention adding some liquid to the pan, def. helps keep things nice and moist and does prevent the grease from smoking.

11-14-10, 11:42 PM	#8
Christopherkeene9 BassFishin.Com Super Veteran Join Date: Nov 2005 Location: Oviedo, Fla Posts: 2,270	Did a couple racks on the smoker today, YUMMY!

11-20-10, 07:56 PM	#10
nofearengineer BassFishin.Com Premier Elite Join Date: Mar 2009 Location: Southwest IN Posts: 5,630	If your ribs are falling off of the bone, you've over cooked them. Sorry. __________________ Many men go fishing all of their lives without knowing it is not fish they are after.

11-29-10, 05:54 PM	#13
bassthumb32 BassFishin.Com Veteran Member Join Date: Jul 2005 Location: Fort Loudon, PA Posts: 682	put some water in the bottom of the pan with some liquid smoke in it. if you want a real tender rib let it soak in sprite over night in the fridge the acid breaks down the meat and it has a little sweetness from the sugar. set oven at 225 and let it go for 6 hours. take them off and put them on a regular grill for 10 min or so then add sauce. thats what i do and it works great. __________________ MY LIFETIME GOAL IS TO KEEP AT LEAST A SMALL CASE OF BASSTHUMB FOR THE REST OF MY LIFE.

11-29-10, 06:34 PM	#14
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	here is a CROCK POT way to do B-B-Q chicken or whatever you want to cook. take 1 cup of ketchup 1 cup of COKA-COLA pour into crock pot add one cut up chicken salt and pepper to your liking simmer aobut 4 hours eat. tastes like b-b-q for real. my mother used to do this when she didn't have time to stand over the stove for 3 hours feeding a family of 6 (4 kids, mom and dad). __________________ so many lures, so little time.

11-29-10, 11:14 PM	#15
MallenManson BassFishin.Com Premier Elite Join Date: Mar 2009 Location: Beulah, Michigan Posts: 6,431	Good tips guys! __________________ Bass fear me. Women pepperspray me.....

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