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How To Slow Cook Ribs  
User currently offlineTbar220 From United States of America, joined Feb 2000, 7011 posts, RR: 26
Posted (7 years 11 months 2 days 22 hours ago) and read 1812 times:

Hey all, I want to slow cook some pork ribs this weekend. There's a great deal on ribs at the supermarket for the memorial day weekend and I think I'll buy some. What I want to do is grill them, but do a slow cook. How can I do this on a very basic level, and ensure that the meat is entirely cooked through? Thanks.


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User currently offlineFokker Lover From , joined Dec 1969, posts, RR:
Reply 1, posted (7 years 11 months 2 days 14 hours ago) and read 1794 times:

Take them out of the fridge for an hour or two.
Peel off the membrane on the back side.
Apply a dry rub. Basicly brown sugar, paprika, pepper, garlic, salt, whatever floats your boat.
You can use the oven or grill. I prefer a smoker.
If on the grill, wrap them in foil.
Cook at 220 F about six hours.
Remove foil. Baste in barbecue sauce, or a vinegar based mopping sauce.
Throw them on the fire for 5 or 10 minutes. Your done.
The important thing is 220 degrees is needed to render the fat and break down the tissue. That makes them tender.
If anyone ever tells you to boil your ribs, beat them with a baseball bat and walk away.
Use a meat thermometer to check internal temps if you want. The Government has official safe temperatures for different meats, but they don't know anything about good taste. Knock about 10 degrees off of every one of them.


User currently offlineDL021 From United States of America, joined May 2004, 11445 posts, RR: 76
Reply 2, posted (7 years 11 months 2 days 13 hours ago) and read 1791 times:
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I do it slightly differently. I sear them at high heat for 5 minutes on each side, then I slow cook them for an hour or two at low heat turning them every 5 minutes. I do apply a dry rub, but I brush on a mixture of lemon juice, worcestershire and white vinegar every time I turn them. I cook them until they look done (takes about 70-90 minutes) and then I serve them with a couple of different sauces that I heat up and cook slowly with the ribs.

There is no one way to make ribs, but in my neighborhood it's a rite of passage for acceptance by the neighbors who've been there since Reconstruction making them their way and I'm getting better and better about how they're turning out....to the point that the old time neighbors are now coming over to participate in the grilling process and they're gradually convincing me to switch back to charcoal.

Speaking of that....if you use gas make sure you stop by the Home Depot or Ace Hardware and pick up a wood chip box that you soak prior to putting under the actual grill so that you get the smoke infusion into the meat.

Good meat doesn't have to have it, but it always tastes good.

Quoting Fokker Lover (Reply 1):
If anyone ever tells you to boil your ribs, beat them with a baseball bat and walk away.

then talk bad about their mother.



Is my Pan Am ticket to the moon still good?
User currently offlineFalcon84 From , joined Dec 1969, posts, RR:
Reply 3, posted (7 years 11 months 2 days 13 hours ago) and read 1791 times:

You guys cook 'em.

I'll eat 'em.  Big grin


User currently offlineCOrocks From United States of America, joined Feb 2001, 1211 posts, RR: 0
Reply 4, posted (7 years 11 months 2 days 13 hours ago) and read 1780 times:

One thing to add to the above:

I always do them on indirect heat. Meaning, if you are using a gas grill, light the burners on the right, but put the meat on the left had side. It keeps them from drying out as much.


User currently offlineCastleIsland From , joined Dec 1969, posts, RR:
Reply 5, posted (7 years 11 months 2 days 12 hours ago) and read 1771 times:

Quoting DL021 (Reply 2):
Quoting Fokker Lover (Reply 1):
If anyone ever tells you to boil your ribs, beat them with a baseball bat and walk away.

then talk bad about their mother.

I had always been of this school of thought as well, until I asked the chef at a great local restaurant (Pho Republique) how he made his ribs. The only reason I feel like he was actually telling me the truth was because he was moving back to Denver in a few weeks and didn't mind giving out his recipe (these ribs, although not southern-style, were fall off the bone freaking fantastic). They still make them there, but they are just a cut below what they were.

He swears that the first step is to slow boil them. Unfortunately, I had had too many mango martinis that evening, so I can't remember anything else about the recipe. I, for one, have not had luck boiling ribs.

Hey Tbar: Consider getting a few different cuts and see how the differ. I'm partial to babybacks with mesquite BBQ.


User currently offlineDL021 From United States of America, joined May 2004, 11445 posts, RR: 76
Reply 6, posted (7 years 11 months 2 days 12 hours ago) and read 1762 times:
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Quoting COrocks (Reply 4):
It keeps them from drying out as much.

the only thing that really keeps them from drying is constant attention with the moistening brush and mixture you use.



Is my Pan Am ticket to the moon still good?
User currently offlineJaysit From , joined Dec 1969, posts, RR:
Reply 7, posted (7 years 11 months 2 days 11 hours ago) and read 1754 times:

The best ribs I've had are at Restaurant Raji in Memphis, TN.

Its an Indo-frech fusion restaurant. Sounds sissy-ish, but it isnt.

The chef cooks up these baby back ribs that she marinades in this mess of indian pickles and hot sauce and sugar and ketchup and who know's what. Its mighty good and more complex than any ribs Ive had. And they were rated as some of the best ribs in Memphis. Judging by the line of people at her door, its understandeable.

I tried duplicating it at home, but it tasted yucky.


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