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krafty
Super Nomad
Posts: 1052
Registered: 8-23-2010
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Best ribs ever are smoked for about 6 hrs. with just a rub-awesome!We usually do about 6 racks at a time-combo of baby back and spare-when in a hurry
we do it like yours-now I want some!!
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Cypress
Elite Nomad
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Registered: 3-12-2006
Location: on the bayou
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It's not that complicated. All you need are ribs, bbq sauce and heat. Cooking 'em slow over low heat's the best. The sauce? There're about a million
of 'em on the market. Take your pick.
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mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
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| Quote: | Originally posted by Bob H
Ohh.... just had them again.... wow.... great..... tasty ribs! |
Oh Dude!!!!!! These look like the food of the Gods.
Please mail me a few. Will pay for postage.
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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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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"The sauce? There're about a million of 'em on the market. Take your pick. "
sauce on ribs especially while cooking is an abomination.
a good MOP is ok, but not sauce puleeeze....
a dipping sauce served side is ok if you must or if there is no flavor in the ribs.
personal rant.. hahahah.
when do we eat??
actually any rib is better than no rib.
there is a reason backs are not allowed in sanctioned competition - any one can cook a back but it is the challenge of perfection in a spare that
separates the kings from the serfs.
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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SoCal-Bob
Junior Nomad
Posts: 52
Registered: 10-11-2010
Location: So Cal
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sorry for the quasi threadjack, but this tangentially applies.
Rib competition in Ensenada this weekend:
| Quote: |
October 16: Rib Cook-off
10am: Join the festivities as culinary teams compete for cash prizes on the oceanview parking lot and garden patios of Restaurant La Bufadora, located
inside the hairpin curve before the entrance to the blowhole shopping mall, 21 miles south of Ensenada on the Punta Banda peninsula. Cooking begins at
6am with judging at 2:30pm. Rib sample tickets ($1dll. including side dish) will be sold at 10am with tasting to begin at 2pm. Raffles, vendors and
great libations. For cook registration ($15dlls. per team) or general info: Dave Ortiz, cell tel. (646)197-3582; e-mail
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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Yes, wish I could've been involved in this event. I'd like to hear how others cook their ribs!
Damn.
Bob H
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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Made these wonderful pork ribs again today.... now using Applewood for smoke... fantastic! Now adding Apple Cider Vinegar to the mopping sauce. WOW.
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vandenberg
Elite Nomad
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Location: Nopolo
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Love porkribs and know how to cook them to perfection.
One slight problem.......where do you find ribs in southern Baja.
Only ones we've ever found were frozen in the then CCC market in La Paz, and that was years ago.
You find porkloin, chops and leg of pork anywhere.
Always wonder what they do with the other cuts.
[Edited on 12-5-2010 by vandenberg]
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BAJA.DESERT.RAT
Senior Nomad
Posts: 980
Registered: 11-5-2009
Location: BAJA SUR
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Hola, costco sells slabs of ribs and if needed, you can have them cut them for you.
BIEN SALUD, DA RAT
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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Ohhhhh Man.... this batch took two seatings to finish them off. Wow, they were great! Applewood smoke is the key  
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desertcpl
Super Nomad
Posts: 2396
Registered: 10-26-2008
Location: yuma,az
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we tryed the recipe and came out really good , loved them
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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Man, you just can't beat this rib recipe! Falling off the bone, moist and tender ribs.... Wow!
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
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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Just had a slab that was over 3 pounds. WOW! Smearing some spicy brown mustard on those ribs during prep time mixed in with a bit our your favorite
BBQ sauce. I like Sweet Baby Rays original. Adding brown surgar just before putting them in the oven really carmelizes is all.
Then, when placeing them on the bbq grill, the apple wood smoke is just the thing to do at the end! Wow. I am one happy camper right now!!
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
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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Making a batch of these ribs TODAY.... can't wait! Yummy....
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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woody with a view
PITA Nomad
Posts: 15939
Registered: 11-8-2004
Location: Looking at the Coronado Islands
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Mood: Everchangin'
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"I like Sweet Baby Rays original"
OH YEAH! found this stuff in Chicago the first time and it is my fave!
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David K
Honored Nomad
Posts: 64851
Registered: 8-30-2002
Location: San Diego County
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Mood: Have Baja Fever
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Sounds great.. I won't have room today to eat it, however...
You should smell the bird in my oven right now... almost done! Then we take it to Chula Vista where we are having the family meal this year. Josh is
smoking a turkey there plus Amber is cooking a prime rib! Wow, is it going to be all good.
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Jeez!  I'm having a " rib attack".
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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Dang! They were good.... and TENDER! Falling off the bone good...
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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BajaNuts
Super Nomad
Posts: 1085
Registered: 5-11-2008
Location: eastern WA, the DRY side
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Mood: no worry, no hurry....it's all good!
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good looking ribs, we've been playing around with ribs and smoking lately.
In the video, why was the Stubb's sauce separated and then the "bits' mixed with BBQ sauce and put right back on the ribs? Seems like a wasted step.
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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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3 words......smokin' Joe Jones.
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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