Welcome to the Shroomery Message Board! You are experiencing a small sample of what the site has to offer. Please login or register to post messages and view our exclusive members-only content. You'll gain access to additional forums, file attachments, board customizations, encrypted private messages, and much more!
You've never had ribs?! You're missing out on some of the best eats in the world. Don't be put off if you fuck them up the first time, as it takes a while to get the hang of the procedures, and even longer to get the ingredients right for the flavor you want.
What equipment do you have? Smoker, grill(gas or charcoal?), oven?
"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
Ok dude you gotta try this. First of all take a small knife and remove the membrane on the back of the ribs. Throw them into a large ziplock bag. For 2 rib thinies this is what you gotta use: 1.5 cups of ketchup 1/2 cup of jack daniels whisky 1/3 cup soy sauce a little bit of olive oil 3-4 finelly chopped green chillies 6-8 cloves of garlic zest and juice of 4 limes (zest them before you juice of course) salt,pepper to taste
Mix all of that up and throw in the fridge for 4-5 hours, I marinate everything overnight (besides seafood and fish)
Now, I hope you got a grill, if you do - great, if not - dont bother reading past this, just throw the ribs in the oven at 300 for 4 hours or so.
IF you do have the grill - it is time to get the stuff ready to smoke your ribs. Take a good ammount of woodchips of your choice, applewood goes well with pork. Soak half the wood chips in water for an hour or so. Take a good piece of tin foil, place the wet chips (try to squeeze some water out after you take them out of water) and cover them with the rest of your dry woodchips. Fold the edges and make a pouch, poke a shit load of holes with your fork on both sides of the smoke pouch. Now take of one side of the grill rack and place the pouch directly on the burner. Turn just the side with the pouch on, place the ribs on the side with no heat, close the lid and leave it alone. It is crucial that ribs are cooked with indirect heat, this way they will be juicy and smokey after about 4 hours. Before you take them off use the remainder of your marinade to baste the ribs. Take them off the grill, let them rest for 10 min and enjoy.
I'm still working on my pork rib recipe, but I have perfected my beef ribs. EVERYONE, and I mean that, who has tried them says they are the best ribs they have had period. Plus I cheat a bit on the BBQ sauce so it's a bit easier to get it right.
You'll need: Ribs -Hunt's Honey BBQ Sauce (I use about a bottle per 2 rib racks) -Some 40s (some for drinking, some for cooking. The cheaper and scankier the better. I use Evil Eyes) -Garlic Powder -Onion Powder -Chili Powder -Pepper -Chayenne Pepper (sp?) -Brown Sugar -Salt -Jack Daniel's Wood Chips Soaked in Water (Not the pellets)
First start off with a big rack of beef ribs. I can get them on sale here for about $0.99 a lbs. Take your time and get as much of the membrane off the inside of the ribs as possible. Make a brine using a 40, water (about a 4 to 1 ratio of water to beer), about a 1/2cp of Brown Sugar, about 1/4cp salt, and a half a bottle of the BBQ sauce. Soak the ribs for at least a couple of hours. I leave mine over night. The brine makes a huge difference. When your ready, fire up the grill to between 275 and 300deg. Coat the ribs with all the spices except the salt. Just toss the brine. Throw the ribs on the grill and cook using indirect heat for about 3hrs. They are almost done when the are tender and can pull apart pretty easy. When the ribs are about done you can get the sauce together. Use about a 2 to 1 ratio of the BBQ sauce to the 40 and mix together. Heat the grill up to about 400deg. Throw on the wood chips and get the smoking like crazy. Coat the ribs with the sauce and let it glaze. Be careful because the sugar in the sauce burns easily. Keep turning and coating for about 15min or until you've got a thick ass coat of glaze on them. Serve them up with the rest of the 40s. Seems like a bit of work, I know, but you can't beat them. I've been getting bugged all through winter to cook them for everyone. Good luck.
-------------------- Flashbacks are God's way of saying, "This one's on me".
You cannot start new topics / You cannot reply to topics HTML is disabled / BBCode is enabled
Moderator: boO, trendal, geokills 420 topic views. 0 members, 6 guests and 0 web crawlers are browsing this forum.
[ Toggle Favorite | Print Topic ]