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The rib appreciation thread
    #8785003 -

Ribs are the bestest food evarr.

Appreciate ribs here.

MMmmmmmm :drooling:

...mmmmaybe I've dranken too much.

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Re: The rib appreciation thread [Re: deranger]
    #8785078 -

I agree, ribs are a delicious food.

I'd also vote that ribs are the most annoying bones in my body. Them's all fucked about.


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Bufotenine Yopo/Cebil Info | Guide to Hunting/Using Fly Agarics
Good Drug Books
PCPiHKAL|Rhodium

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Re: The rib appreciation thread [Re: deranger]
    #8785080 -

Are we talking slow-braised ribs in homemade BBQ sauce or BBQ ribs in slow-made home-sauce? :snowman:

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Re: The rib appreciation thread [Re: Cameron]
    #8785094 -

oven roasted first, then BBQd and doused with kraft chicken 'n rib sauce :yesnod:

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Re: The rib appreciation thread [Re: Entropymancer]
    #8785097 -

Entropymancer said:
I'd also vote that ribs are the most annoying bones in my body.


yeah man they fuck with me in my sleep, it's wierd

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Re: The rib appreciation thread [Re: deranger]
    #8785117 -

Wait, do you dry-roast your ribs? How expensive are the cuts you're buying? :scream:
I buy cheap everything and braise the shit out of it. Slow-cooking the ribs in BBQ sauce is dirt-cheap and they're drenched to the core in flavorful goodness after four or five hours anyways. :drooling:

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Re: The rib appreciation thread [Re: Cameron]
    #8785125 -

dry roast then bbq, never tried cooking them in bbq sauce... i usually buy when their on sale, which isn't too often.

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Re: The rib appreciation thread [Re: deranger]
    #8785131 -

I've based my rib cookery off of the good eats episode "pork fiction".
Rub with spice rub, wrap in foil, add some flavorful liquid, cook low and slow for an hour or two.

You can throw sauce on em (bottled or homemade (boil down the liquid until thick and add ketchup (and something sweet like orange juice or molasses))), and eat em as-is, or smoke them for awhile afterward if you really want a treat. 

Isn't this a cooking thread?




--------------------
Alice came to a fork in the road.  "Which road do I take?" she asked.
"Where do you want to go?" responded the Cheshire cat.
"I don't know," Alice answered.
"Then," said the cat, "it doesn't matter."
~Lewis Carroll, Alice in Wonderland

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Re: The rib appreciation thread [Re: deranger]
    #8785134 -

I highly recommend it. Cook them at a slow boil (usually 350F - there should be a few bubbles), completely submerged in liquid for three to five hours and taste the difference. This works for nearly all cuts of meat. It's cooking magic. :shineon:

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Re: The rib appreciation thread [Re: Llamanose]
    #8785135 -

this is a drunken food appreciation thread, suitable for a pub :yesnod:

or at least im drinking... :shrug:

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Re: The rib appreciation thread [Re: Cameron]
    #8785151 -

will try

check this couscous recipe

http://www.awassi.net/recipes/rizaugras.html

soooo goood... especially when made with his hot sauce

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Re: The rib appreciation thread [Re: deranger]
    #8785161 -

fuck it i LOVE ribs (make sure you rip the silver skin off the back) then you can suck them pig and moo sickles rigth off da bone.

and yes i be drunk toooooo

cheers





:smile:


--------------------


    CrAnKy PiLlOwS YeAh PiLlOwS

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Re: The rib appreciation thread [Re: deranger]
    #8785163 -

Sounds tasty. :thumbup:
I've only had one encounter with couscous: it was stuffing peppers and tomatoes with finely diced red onion and it was delicious!

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Re: The rib appreciation thread [Re: deranger]
    #8785185 -

When I'm drunk I crave fast food (McD's and local mex).  Anything greasy and heavy.


And let's not forget :ramen: especially with and egg thrown in there.


--------------------
Alice came to a fork in the road.  "Which road do I take?" she asked.
"Where do you want to go?" responded the Cheshire cat.
"I don't know," Alice answered.
"Then," said the cat, "it doesn't matter."
~Lewis Carroll, Alice in Wonderland

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Re: The rib appreciation thread [Re: deranger]
    #8785296 -

SyntheticMInd said:
this is a drunken food appreciation thread, suitable for a pub :yesnod:



Heh, I work in a pub, and we made some ribs today for the employees to eat. They were pretty own.

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Re: The rib appreciation thread [Re: deranger]
    #8785323 -

I :heart:


--------------------
Alice came to a fork in the road.  "Which road do I take?" she asked.
"Where do you want to go?" responded the Cheshire cat.
"I don't know," Alice answered.
"Then," said the cat, "it doesn't matter."
~Lewis Carroll, Alice in Wonderland

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Re: The rib appreciation thread [Re: Llamanose]
    #8785325 -

Human ribs? Sicko!

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Re: The rib appreciation thread [Re: deranger]
    #8785391 -

yeah i fucking adore ribs. it was all you can eat ribs last monday for lunch..and i ate all i can :grin:

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Re: The rib appreciation thread [Re: boO]
    #8785395 -

Well, at least you did your part :wink:

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Re: The rib appreciation thread [Re: Brugman]
    #8785838 -

I only cook babybacks.
I first use a premade or sometime homemade spice rub. Rub a small amount of regular yellow mustard ( I know this sounds weird but trust me) on them and use a light dusting of the rub; the mustard causes it to stick.
I chose only small babyback or loinback as they are reffed to. 1.5 pounds or 2 pounds give the most tender meat. Then  slow smoke at 225-250 degrees in a Weber Smoky Mountain pit. for 5 hours with apple wood and cherry. Indirect heat with an empty water pan between the meat and heat source. I only use lump charcoal and wood chips/chunks because most briquettes are suck and don't give a real wood flavor like I like. I don't foil them or par boil them ever. No sauce is used during cooking because you want to taste the meat first. I urge guests to put sauce as a side dipping deal only!
To reheat (when is when they taste best) simply put them in a dish with a little water or beer or whatever and heat them at 250 for about 45 minutes and rock out. These pull clean off the bone and show that they are cooked by shrinking down from the end of the bones about a quarter inch.


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