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Old 11-11-2013, 03:03 PM   #21
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My father sliced the rack into 2-3 bone pieces. It worked out well since the flavoring came from the rub and the sauce, more meat was exposed than leaving them in big pieces. And it guaranteed you'd be going back for seconds and thirds...
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Old 11-11-2013, 03:44 PM   #22
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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 heard that from more than one pro chef. When they are falling off the bone, they are starting to dry out.
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Old 11-11-2013, 04:02 PM   #23
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What kind of BBQ do you guys use on your Ribs? I've cooked ribs once & they didn't turn out as good as expected. And no where near, like the restaurants taste.
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Old 11-11-2013, 04:40 PM   #24
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A sauce of some substance

Mike was driving home to LA from a business trip to Kansas City. In Arizona he sees an elderly man walking on the side of the road. He stops and asks if he would like a ride.
With a silent nod of thanks, the elder got into the car.
Driving on, Mike tries in vain to make a bit of small talk with the man. The old man just sat silently, looking intently at everything he saw, studying every little detail, until he noticed a brown bag on the seat next to Mike.
"What in bag?" asked the old man.
Mike looked down at the brown bag and said, "It's a bottle of barbecue sauce from Arthur Bryant's. I got it for my wife."
The old timer was silent for another moment or two. Then speaking with quiet wisdom, he said:
"Good trade..."

--

This is a regional list of bbq sauce types. Not sure how accurate it is, but it's written by a guy who looks like he likes his BBQ

Barbecue Sauce Recipes: The 12 American barbecue sauce types

As far as store bought sauces, I like Bone Suckin' Sauce the best. It's sort of a sweet sour flavor, less sweet than Sweet Baby Ray's. Google up and see where it's sold nearest you. It's elusive. My 2nd best is Famous Dave's Original I have to spiff both my fave's with a shake of Tiger Sauce which is sweet hot peppery Asian type sauce, not a bbq sauce, and sometimes I add a shot of vinegar.
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Old 11-11-2013, 04:52 PM   #25
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My favorite is Stubb's Original.
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Old 11-12-2013, 09:04 AM   #26
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Quote:
Originally Posted by Jessica_Morris View Post
What kind of BBQ do you guys use on your Ribs? I've cooked ribs once & they didn't turn out as good as expected. And no where near, like the restaurants taste.
Ribs are one of those things that you need to practice. With the variety of ingredients in rubs and sauces, they can come out differently every time

I like Kraft Original bbq sauce, but I always add some red-wine vinegar to it. Sweet Baby Ray's was on sale recently, so I got a couple bottles of that and DH likes it. Good luck
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Old 11-12-2013, 12:26 PM   #27
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Quote:
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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.
I always try to cook whole slabs of any type pork rib.. But the idea to cut in half sounds reasonable to do when cooking them indoors and covered.
It is very possible I could have picked up a half a rack and turned them over.

Quote:
Originally Posted by Addie View Post
I have heard that from more than one pro chef. When they are falling off the bone, they are starting to dry out.
Maybe, but the "falling off the bone" ribs I made were succulent. Much more juicy and tender than the ones I make outside. If I could get this texture outside, I would be very happy.
Besides when they are wrapped in foil, they are not drying out. Just like a pot roast does not dry out.
I do see the point if you are open cooking them.

Quote:
Originally Posted by Jessica_Morris View Post
What kind of BBQ do you guys use on your Ribs? I've cooked ribs once & they didn't turn out as good as expected. And no where near, like the restaurants taste.
I use cheap "Sweet Baby Rays". I get two giant bottles at Costco for very little money.
I always kick up my BBQ sauce, so the base sauce is not that important to me. I try to stay away from "hickory" or other wood flavored sauces as I am going to change its taste some.

Never use a finishing sauce while cooking. Learn the difference.
Most any cheap sweet BBQ sauce is fine for cooking with. But vinegary spicy finishing sauces should be served at the table for well, dipping.
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Old 11-12-2013, 12:52 PM   #28
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Generally, foil or no foil, if your ribs come out dry when cooked outdoors, you've over cooked them. When they pass the bend test, they done, regardless of time or temp.
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Old 11-14-2013, 01:35 PM   #29
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I did baby backs last night, tightly foiled in the oven for 2 hours and finished over a grill, basting with BBQ sauce & rib dripping mixture.
I followed Jamie Gwen's Rib Fest recipe and thus far the ribs have turned out great the several times I've done this. The only alteration to her recipe is that I didn't add any fluids in the foil with the ribs.

Here's a pic from last night's cook:
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Old 11-14-2013, 03:37 PM   #30
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Looks great, roadfix!
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