"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-10-2013, 02:15 PM   #11
Cook
 
Join Date: Nov 2013
Location: PNW
Posts: 65
+1 on smoked paprika. Returning from Yellowstone this fall the bride and I stopped in Boise to visit the Basque district (bit of a let down but we still enjoyed it). Talked hard to get her to pick up some smoked paprika but she gave in after 5 seconds or so. Finally used it on a roasted chicken now we are just looking for another excuse.
__________________

__________________
bbobson is offline   Reply With Quote
Old 11-10-2013, 02:20 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Quote:
Originally Posted by Roll_Bones View Post
GG. Who is DH? And yes, I do keep smoked paprika on hand at all times.
DH = dear husband. You might also see people use DW, DS, DD, etc., for other dear family members
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-10-2013, 02:43 PM   #13
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,633
I've done them in the oven, tightly foiled, but only 2 hours at 350F, then sauce and finish unfoiled in the oven or outdoor grill. Total cook time, about 2.5 hrs.
__________________
roadfix is offline   Reply With Quote
Old 11-10-2013, 03:29 PM   #14
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
My father used to do oven ribs and they came out great. I asked him his method and it was just the opposite of the rest of the known world. I don't remember times or temps, but he roasts them uncovered first, then adds his sauce and covers them to finish.
Tasty...
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-10-2013, 08:06 PM   #15
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
Okay. Update. They came out fabulous. No pictures though.

I put them on a sheet pan wrapped in the same foil they had been resting in. 3.0 hours at 250.
Open up the foil and poured the drippings into a glass measuring cup with some BBQ sauce.
Returned to the broiler until nice and brown, slathering sauce and shaking liquid smoke on them.
I could not turn them over as they were too tender.

Removed from oven and covered them back up in the foil.
They were excellent with the exception they might have been to tender.
Next time I will not cook for 3 hours.
I will cook for two hours at 250 and check to see if they can be lifted without breaking.

I served homemade garlic bread, cole slaw and baked beans.

Thanks everyone. MDW loved them.
__________________
Roll_Bones is offline   Reply With Quote
Old 11-10-2013, 08:51 PM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,360
Contrary to popular opinion, ribs should not be "falling off the bone". Look for the meat to shrink back from the ends of the ribs and feel a little loose in the meat.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-10-2013, 08:57 PM   #17
Sous Chef
 
Rocket_J_Dawg's Avatar
 
Join Date: Aug 2013
Location: Barrie, Ontario
Posts: 788
Sounds awesome RB. Glad it worked out for you. Maybe next time drop the temp down to 225F and keep the same time.
__________________
Rocket_J_Dawg is offline   Reply With Quote
Old 11-10-2013, 09:28 PM   #18
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by Andy M. View Post
Contrary to popular opinion, ribs should not be "falling off the bone". Look for the meat to shrink back from the ends of the ribs and feel a little loose in the meat.
I have had them many ways and I prefer falling off the bone. I braise mine covered in a about half of an inch of watered down tomato juice and a few garlic cloves, liquid smoke and some bbq rub or Monreal steak spice. Then, they are well done(after about an hour at 300) I finish them on a rack for another hour while saucing them liberally with a sweet/spicey home made sauce.
Then, I use a vinegary style hot sauce like Texas Pete. The whole sweet/salty/tangy/spicey combo is very nice...
__________________
Rocklobster is offline   Reply With Quote
Old 11-11-2013, 12:52 PM   #19
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
Quote:
Originally Posted by Andy M. View Post
Contrary to popular opinion, ribs should not be "falling off the bone". Look for the meat to shrink back from the ends of the ribs and feel a little loose in the meat.
This has been my opinion as well. I usually use my outdoor smoker and they never get this tender. I can always pick them up with tongs.
I do like a little bite to my ribs. This along with the true smoke flavor makes for an excellent rack of ribs.

But yesterday proved, preconceived notions are not always correct.
They came out much better than expected.
I think my wife liked them better than the ones I cook outside.

So in the winter, we have fall off the bones savory ribs in sweet BBQ sauce.
When the weather permits, we will have smoked ribs that do not fall off the bone and enjoy them that way as well.

Thanks Again Everyone.
__________________
Roll_Bones is offline   Reply With Quote
Old 11-11-2013, 01:42 PM   #20
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,633
As far as the foiled slabs being too tender to handle out of the oven, I cut my slabs in half then foil them individually before cooking. They're more manageable this way.

I don't care for 'fall-off-the-bone' ribs but ribs foiled and done in the oven always tend to come out this way for me. My family loves it.
I personally prefer a firmer bite and pull which I get from not foiling them when done in smokers, outdoor, for instance.
__________________

__________________
roadfix is offline   Reply With Quote
Reply

Tags
ribs

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.