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Old 10-18-2011, 05:19 PM   #11
Assistant Cook
Join Date: Oct 2011
Posts: 5
I cook CS ribs quite often and place the ribs dirict from the package over medium- low direct heat on the barby and close the lid. I turn them from time to time to brown all 4 sides. When the inside is cooked, the outside is a little crispy. I have had many comments asking what I use on them. I dont tell them my secret, but the secret is to use beer.(drink a couple while you wait) I even had the chef from the Elks Club(2500 members) try to pry the secret out of me.

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Old 10-18-2011, 05:23 PM   #12
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Location: New Orleans, LA
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I like to boil them in seasoned water. Tender, juicy, with a free pot of delicious stock.


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Old 10-18-2011, 05:29 PM   #13
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I boil my ribs first and then bake slowly. the amount of scum that comes off makes it worthwile for me. I also cut them into individual ribs and sauce them while they are lined up the pan and use a little apple cider to keep the drippings from burning. I cover for the first half then uncover.

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