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Old 05-09-2008, 11:07 AM   #31
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This looks yummy xox
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Old 05-09-2008, 01:04 PM   #32
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Can't wait to see the finished product!
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Old 05-09-2008, 03:21 PM   #33
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Can't wait to see the finished product!
Heck with looking: let's put some tabasco on it and try 'em.
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Old 05-09-2008, 03:49 PM   #34
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oops.
That comment was supposed to be in Saphellae's thread where she posted two pics of her ribs seasoned and ready to cook. I hate when the page doesn't load and I have to double post. I must have gone to the wrong rib thread. Oh well.

So who ever was cooking ribs in this thread.... post 'em up!
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Old 05-09-2008, 05:11 PM   #35
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Not only do you remove the membrane, but if you do, how do you do it? I can make ribs that taste good (but they don't look as gorgeous as these) but I have never taken off the membrane because I don't know how. Won't the ribs just fall apart then?
Here's a video to show you how to remove the membrane:

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Old 05-09-2008, 06:16 PM   #36
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Here's a video to show you how to remove the membrane:

Well, I must admit that fellow sure made it look easy. I always try to get as much of that membrane off as I can, but I must be all thumbs. hahaha I also remove the shine bone to make it easy for the guests eating my ribs.
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Old 05-28-2008, 12:01 PM   #37
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i want this recipe.

What type of cut is it?
how do i prepare the meat?
Sauce or glaze used.

thanx
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Old 05-28-2008, 12:45 PM   #38
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Originally Posted by LT72884 View Post
i want this recipe.

What type of cut is it?
how do i prepare the meat?
Sauce or glaze used.

thanx
You want the recipe for what the OP posted?

The title of the thread is baby back ribs - so baby backs is the cut

How do I prepare the meat? - that's in the first post too - though you might need a bit more help with the rub used. Once you do this a few times you will realize a rub isn't so hard and they are pretty standard.

Sauce or glaze used - that's also in the first post "mixture of apple jelly, honey, and KC Masterpiece". Just mix it and taste it, adjust.
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Old 05-28-2008, 01:02 PM   #39
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Originally Posted by kitchenelf View Post
You want the recipe for what the OP posted?

The title of the thread is baby back ribs - so baby backs is the cut

How do I prepare the meat? - that's in the first post too - though you might need a bit more help with the rub used. Once you do this a few times you will realize a rub isn't so hard and they are pretty standard.

Sauce or glaze used - that's also in the first post "mixture of apple jelly, honey, and KC Masterpiece". Just mix it and taste it, adjust.
are you sure it baby back ribs.. LOL jk

yeah a good rub that will go good with this glaze.

i like this recipe because its a shorter amount of time.

so 3 hours covered in foil
1 hour uncoverd
and 1 more additional hour covered in foil
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Old 06-28-2008, 11:36 PM   #40
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You're leaving all of the flavor in the pot of water. If time is a problem you are much better off steaming them in the oven first. However, for the best ribs they have to be smoked for hours at a low temperature.
Amen. I've done both oven steaming and now for the first time, smoking (in my Weber Genesis gas grill... yes it does work if you experiment a bit), and for flavor there is simply no comparison. No matter what I use for rub or sauce, or how I finish them on the grill, they still taste like seasoned pork roast when most of the cooking is done in the oven.

When I smoke them on the grill, that smoky taste comes through any sauce or rub and it's pure heaven. I dry rub, smoke them for about 4 hours, then for 20 minutes more I apply a fairly thin sauce (about half as thick as a typical store bought sauce) just to glaze them.

If I make some over the 4th I'll take a couple of pics and post them.


BTW I always remove the membrane. It only takes a few seconds and I since I apply the rub to both sides, I don't want the membrane blocking off the flavor from the meat.
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