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Super Bowl Pork Spareribs

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posted on Feb, 2 2017 @ 08:50 PM
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a reply to: TheAlleghenyGentleman

Well, I have plenty of garlic, pepper and salt!




posted on Feb, 2 2017 @ 08:54 PM
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a reply to: DBCowboy

Do the wet, it will be fine if it can dry out some. Take pics



posted on Feb, 2 2017 @ 09:00 PM
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originally posted by: CriticalStinker
a reply to: Groot

I trust they are beef ribs if your Texan girlfriend loves them.... If they are pork, we will have to initiate the formal disowning ceremony for her.


She happens to be southeast Texas and a coonass at that.
Pork baby back ribs.
If I can convert her, I can convert anyone.

Bwahahahahahahaaha!




posted on Feb, 2 2017 @ 09:02 PM
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originally posted by: TheAlleghenyGentleman
a reply to: DBCowboy

Do the wet, it will be fine if it can dry out some. Take pics


Will do!



posted on Feb, 2 2017 @ 09:02 PM
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I'm going shopping tomorrow. Gonna get ribs. The patio is all ice (damn landlord, he has not fixed the gutter), so not gonna grill.

So I will marinate overnight, brown/sear on the stove and cook in the crock pot on high about 4 hours.

Everything seems to come out fantastic on hi 4 hours.

Gonna use Chiavetts'a BBQ Marinade , a Buffalo thing. I will put my spices in: Cayenne pepper, cumin, pepper. My housemate will put his in. Whatever they are. Will cook with potatoes and/or some veggies. A bit of beef broth. Just on the bottom.
edit on 2-2-2017 by reldra because: (no reason given)

edit on 2-2-2017 by reldra because: (no reason given)



posted on Feb, 2 2017 @ 09:14 PM
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a reply to: reldra

If one feels the need to use that slow cooker thing


I feel pork butt does best.

The ribs will die.



posted on Feb, 3 2017 @ 04:28 AM
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a reply to: DBCowboy

Wrapped in foil they will not be gaining any of the wonderful smokey flavors. Give them a few hours of smoke before wrapping. And 12 hours will likely be way too long. You want the meat to pull away at the end of the bones, but the meat should stay on the bone when picked up. I smoke mine at 275* for around 4.5 hours, wrapping after 3. But the time varies due to size and quality of the ribs. Good luck I hope they turn out awesome!!
edit on 3-2-2017 by KEACHI because: (no reason given)



posted on Feb, 3 2017 @ 10:25 AM
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1. Buy a smoker
2. Do what TheAlleghenyGentleman said.
3. Buy good beer
4. Enjoy great ribs and beer.



posted on Feb, 5 2017 @ 08:05 AM
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we call the foil wrap "Texas Crunch" technique. You can do any tough/long cut of meat in the oven and its good using Texas Crunch.

Im doing some Korean beef finger ribs. If you take that layer of gristly stuff off the back, beef ribs are very tender and tasty.

Gonna be a good game. I hate the Pats....go birds!!!



posted on Feb, 5 2017 @ 10:32 AM
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a reply to: bigfatfurrytexan

I'm putting them in the oven now, took a few pics, will post them in a bit.

I marinated since yesterday, I did remove the pleural linings and odd bits from the ribs, wrapping them in foil now for a 2 1/2 hour cook at 225F



posted on Feb, 5 2017 @ 02:06 PM
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foil is off, they just got the first layer of bbq, still in the oven at 225F

the 4 hour countdown has begun!



posted on Feb, 5 2017 @ 06:27 PM
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a reply to: DBCowboy

Well? How they looking?



posted on Feb, 5 2017 @ 08:09 PM
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Ribs were delish.

Stuck to the bone, but juicy and savory.

Thanks to everyone who helped make it happen!



posted on Feb, 5 2017 @ 08:17 PM
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A good crust on the meat, very tasty.

But they didn't fall off the bones.

I'm not complaining though they were tasty as all hell!



posted on Feb, 5 2017 @ 08:19 PM
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a reply to: DBCowboy

Well b*lls. They just needed to be cooked longer.

St. Louis are thick.

Pics?



posted on Feb, 5 2017 @ 09:15 PM
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a reply to: TheAlleghenyGentleman

I took some, will have to send them to my account later.

Thank you so much for your advice.

I humbly appreciated it.



posted on Feb, 5 2017 @ 09:38 PM
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a reply to: DBCowboy

I'm a cook by proffesion so it's no big deal. I love it, it's what I do.



posted on Feb, 5 2017 @ 10:06 PM
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originally posted by: TheAlleghenyGentleman
a reply to: DBCowboy

I'm a cook by proffesion so it's no big deal. I love it, it's what I do.



You were kind to give advice.




posted on Feb, 5 2017 @ 10:55 PM
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a reply to: DBCowboy

I bet they were really good.

i make ribs about 3-4 times a month. I think ill try the "slow and low" method you used.



posted on Feb, 6 2017 @ 12:05 AM
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a reply to: bigfatfurrytexan

Baby backs which I think do better in the oven than St. Louis go for 2 hours in foil at 225 then uncovered for another 3ish at 225.

I usually baby backs in the house and St. Louis outside.



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