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EnsenadaDr
Banned
Posts: 5027
Registered: 9-12-2011
Location: Baja California
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Mood: Move on. It is just a chapter in the past, but don't close the book- just turn the page
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Good one Bob..
Hey Bob, good question!!! How are you feeling?? | Quote: | Originally posted by durrelllrobert
| Quote: | Originally posted by Bob H
I cooked them for a total of 2-1/2 hours in the oven before transferring them to the Weber BBQ. (Instead of just 2-hrs)
Just off the GRILL!
Bob H
[Edited on 4-17-2010 by Bob H] |
How did you keep the foil so clean?  |
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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| Quote: | Originally posted by EnsenadaDr
Hey Bob, good question!!! How are you feeling?? | Quote: | Originally posted by durrelllrobert
| Quote: | Originally posted by Bob H
I cooked them for a total of 2-1/2 hours in the oven before transferring them to the Weber BBQ. (Instead of just 2-hrs)
Just off the GRILL!
Bob H
[Edited on 4-17-2010 by Bob H] |
How did you keep the foil so clean? |
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That foil was used in the oven as a lid over the cooking pan. The ribs came off the grill and I used that foil lid to place them on. They were not
cooked on the foil.... no way.
This recipe works and the more I make them I make small adjustments here and there as I learn things.
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Bob H
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Posts: 5867
Registered: 8-19-2003
Location: San Diego
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Made this again tonight..... Wow... it just gets better every time.
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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bajacalifornian
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Posts: 1117
Registered: 9-4-2010
Location: Loreto/Lopez Mateos/Rosarito
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This and bacon . . . my favorite meat!
American by birth, Mexican by choice.
Signature addendum: Danish physicist — Niels Bohr — who said, “The opposite of one profound truth may very well be another profound truth.
Jeff Petersen
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capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
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Mood: Sling time!
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Smokin Joe's - made in San diego CA.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Cypress
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Location: on the bayou
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Remove the membrane! Thank you. Always learning something on Baja Nomads.
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desertcpl
Super Nomad
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Registered: 10-26-2008
Location: yuma,az
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we just did these about 2 weeks ago, so simple, its a no brainer
and so good
when this recipe was first shown on BN, I have used it since
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Bob H
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Posts: 5867
Registered: 8-19-2003
Location: San Diego
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| Quote: | Originally posted by Cypress
Remove the membrane! Thank you. Always learning something on Baja Nomads. |
Always remove the membrane.... butter knife to pry it up and a paper towel to grab it and rip it off.
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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MitchMan
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Registered: 3-9-2009
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Just tried something and it worked pretty well.
I put a rub on two big racks of spare ribs: salt, pepper, thyme, sage...lots of it.
Cut the two racks in half and individually wrapped each half air tight in plastic bags that I stole from super market produce sections. Put them in
the refrigerator for two days.
On the third day I took the ribs out of the bags and set them on the kitchen counter for 3 hours to get to room temp. Then double wrapped them
individually in aluminum foil.
Put the foil wrapped ribs on the BBQ grill for two hours, turning them over every half hour . Then unwrapped them, applied home made BBQ sauce
liberally and BBQ'd them for twenty minutes, 10 minutes on each side.
The ribs were definitely the best I have ever done. The "steaming" in aluminum foil for two hours kept the ribs juicy and hydrated (minimal
shrinkage), unbelievably tender and extremely flavorful, but not too tender...just firm enough so that the meat didn't "drop" off the bone. Finally,
total success!
[Edited on 9-5-2013 by MitchMan]
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durrelllrobert
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Location: Punta Banda BC
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I just did some beef short ribs that I bought at Calimax (no pork ribs there). Put rub on them and into the oven for 4 hrs at 210. Then coated with
BBQ sauce and onto the grill to caramelize. Tougher than hell; almost inedible. 
Bob Durrell
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tripledigitken
Ultra Nomad
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| Quote: | Originally posted by durrelllrobert
I just did some beef short ribs that I bought at Calimax (no pork ribs there). Put rub on them and into the oven for 4 hrs at 210. Then coated with
BBQ sauce and onto the grill to caramelize. Tougher than hell; almost inedible. |
Bob,
Those ribs are best braised. Try it next time.
Ken
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durrelllrobert
Elite Nomad
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Registered: 11-22-2007
Location: Punta Banda BC
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| Quote: | Originally posted by tripledigitken
| Quote: | Originally posted by durrelllrobert
I just did some beef short ribs that I bought at Calimax (no pork ribs there). Put rub on them and into the oven for 4 hrs at 210. Then coated with
BBQ sauce and onto the grill to caramelize. Tougher than hell; almost inedible. |
Bob,
Those ribs are best braised. Try it next time.
Ken |
yea, I knew that but just wanted to try same method I use for baby back ribs.
Bob Durrell
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MitchMan
Super Nomad
Posts: 1855
Registered: 3-9-2009
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Next project: try to come up with something good with the BBQ grill and either a pork shoulder or a pork butt. Pork belly not too far behind.
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durrelllrobert
Elite Nomad
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Registered: 11-22-2007
Location: Punta Banda BC
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| Quote: | Originally posted by MitchMan
Next project: try to come up with something good with the BBQ grill and either a pork shoulder or a pork butt. Pork belly not too far behind.
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Done all 3 in my smoker. Low and slow. Don't know about putting the on the BBQ.
Bob Durrell
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MitchMan
Super Nomad
Posts: 1855
Registered: 3-9-2009
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Bob, did you put a rub on the pork butt and pork shoulder?
How did your pork roasts and pork belly turn out?
Did you brine the pork belly?
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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| Quote: | Originally posted by MitchMan
Bob, did you put a rub on the pork butt and pork shoulder?
How did your pork roasts and pork belly turn out?
Did you brine the pork belly? |
Rub for shoulder and butt is equal parts brown sugar and sea salt. cross hatch fat layer, apply rub, wrap in plastic and refrigerate overnight then
smoke for 8 hrs at 250 - 275.
For pork belly make rub with equal amounts of mustard seed and coriander + salt and pepper to taste.
Remove rind from pork, apply 1/2 of the rub and let set for 1 hr.
Make brine with 1/2 cup each maple syrup and cheap bourbon whiskey plus the rest of the rub.
Place pork belly in zip lock bag, add brine and refrigerate for up tto 3 days.
I use apple wood chips from Walmart to smoke for about 5 hrs at 200-225.
Bob Durrell
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MitchMan
Super Nomad
Posts: 1855
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Very cool, Bob.
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desertcpl
Super Nomad
Posts: 2394
Registered: 10-26-2008
Location: yuma,az
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| Quote: | Originally posted by Bob H
I have always had difficulty finding decent bbq pork ribs every time I'm in Baja. Yesterday, I discovered a great way to make them using a great
"fall of the bone" recipe. I would bring my own slabs down to Baja and then do this recipe on a nice sunny afternoon!
Here's a small 2-minute youtube video. You will need to pause it a few times to read the ingrediants, etc. These came out GREAT. I used St Louis
Style ribs instead of babybacks, but this will work for either one.
I cooked them for a total of 2-1/2 hours in the oven before transferring them to the Weber BBQ. (Instead of just 2-hrs)
http://www.youtube.com/watch?v=vjdZKk7JRyM
See images BELOW.... Yummy!
Bob
Just off the GRILL!
Close up - tender and ready to fall off the bone!
On the PLATE! Look at all that tender meat...
Bob H
doing these again today,, its our favorite,, so what are you doing |
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J.P.
Super Nomad
Posts: 1673
Registered: 7-8-2010
Location: Punta Banda
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Mood: Easy Does It
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| Quote: | Originally posted by durrelllrobert
I just did some beef short ribs that I bought at Calimax (no pork ribs there). Put rub on them and into the oven for 4 hrs at 210. Then coated with
BBQ sauce and onto the grill to caramelize. Tougher than hell; almost inedible. |
You are Married to one of the best cooks in BAJA what makes you think you can improve on that 
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