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Old 02-02-2014, 11:15 AM   #51
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Originally Posted by capecodcooking View Post
Costco has great meat products.One of my sons is a manager in waltham,ma.
prices are better and the quality is very good if not the best.
More importantly, the founder has a great deal of respect for his employee's and takes care of them well.
Well said. Your son has a career if he wants one at Costco.
Funny how Costco can pay a living wage to their employees and other stores cannot or will not.
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Old 02-02-2014, 10:40 PM   #52
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Originally Posted by Roll_Bones View Post
No, the membranes were present on both the baby backs and the St. Louis.
I quit pulling it off anyway, unless it very thick and apparent.
I can't tell the difference with it or without it.

Update: I made ribs inside again and adjusted the cooking time to two hours at 250F instead of three.
Next time it will be 2.5 hours at 250F, then broil until nicely browned up.

They were very good, but need the extra 1/2 hour it seems.
There were no leftovers, so I assume the kids and grand kids enjoyed them.
Tonight I cooked my tightly foiled and highly seasoned rib portions at 250 degrees for 2.5 hrs, without any liquid. I drained off the liquid that developed and brushed both sides with "Jack Daniel's Master Blend" sauce and broiled them on each side for 5 minutes. They were without a doubt, the best ribs we've ever had anywhere! The meat was perfectly cooked with just the "slightest" bit of resistance from the bone, just the way we like them. You are so right...the time and temp is perfect!
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Old 02-03-2014, 12:23 PM   #53
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Originally Posted by Kayelle View Post
Tonight I cooked my tightly foiled and highly seasoned rib portions at 250 degrees for 2.5 hrs, without any liquid. I drained off the liquid that developed and brushed both sides with "Jack Daniel's Master Blend" sauce and broiled them on each side for 5 minutes. They were without a doubt, the best ribs we've ever had anywhere! The meat was perfectly cooked with just the "slightest" bit of resistance from the bone, just the way we like them. You are so right...the time and temp is perfect!
They do come out very good this way. You are quickly becoming my favorite member!
I am an outdoor rib guy and always suffered through the winter without my favorite BBQ recipes.
When I made these inside using this method, my wife said they were better than the ones I make outside in my smoker.
I now know what i have been doing wrong all these years outside.
Cooking with to high a heat.

If I can just apply this principle to my smoker, I am certain I can improve the final product.
It seems an electric smoker would work so much better as temp control is paramount.
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Old 02-04-2014, 07:25 PM   #54
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Originally Posted by pacanis View Post
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...
I used your Dad's idea Pac, and it worked out perfectly for my Super Bowl ribs.

I used a 24 hr rub on them of lots of smoked paprika, garlic and onion powder, cumin and Kosher salt. The smoked paprika made all the difference, and I could not tell the difference from outdoor ribs.
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Old 02-05-2014, 10:41 PM   #55
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Thanks. Your suggestions have now given me enough to experiment some.

I am going to bake them on low heat 225-250f covered with foil for a few hours.
I will then uncover them, baste them with BBQ sauce, the drippings and LS as I brown them up under the broiler. I may forgo the LS as these ribs are so garlicky. I might even skip the BBQ sauce altogether and go more towards a mojo.
Lots to think about here......LOl But at least i have several options.

GG. Who is DH? And yes, I do keep smoked paprika on hand at all times.

Thanks everyone. I will take a picture of the results.
As little as I like children I find the thought of "baby back ribs" faintly distressing.

Seriously though, what are baby back ribs? Are they those cut off ones about 21/2-3inches long. I think I've seen those labelled as "short ribs" over here. Beef or pork?
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Old 02-05-2014, 11:20 PM   #56
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MC, "baby back ribs" are just the ribs from a smaller hog "market size". ;)
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Old 02-06-2014, 09:03 AM   #57
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MC, "baby back ribs" are just the ribs from a smaller hog "market size". ;)

I believe baby back ribs are from the upper part of the rib near the back bone. Spare ribs are the lower, fuller, part.

I don't think size of the pig has anything to do with it.
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Old 02-06-2014, 09:13 AM   #58
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I believe baby back ribs are from the upper part of the rib near the back bone. Spare ribs are the lower, fuller, part.

I don't think size of the pig has anything to do with it.

Correctamundo! Pork ribs as shown.
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Old 02-06-2014, 12:33 PM   #59
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As little as I like children I find the thought of "baby back ribs" faintly distressing.

Seriously though, what are baby back ribs? Are they those cut off ones about 21/2-3inches long. I think I've seen those labelled as "short ribs" over here. Beef or pork?
I snorted my Pepsi over that one.


Great graphic Andy! I prefer #3 over #1.
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