Originally Posted by SizzlininIN
I've tried and tried and I just don't have any luck making these. Either their too tough or they are way too tender and the meat falls off the bone and its like eating pulled BBQ.
If you are going to bake ribs in the oven, set the temp for 325F - use a thermometer to make sure. Cook in a rib rack for 3 hours. No sauce while cooking.
How do you fix yours. I've tried grilling, parboiling then finishing in the oven and even the slow cooker but still can't master it.
The recipe I use is from Robb Walsh's masterpiece Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses By Robb Walsh Publisher: Chronicle Books (June 2002) Paperback: 256 pages ISBN: 0811829618. In it there is a rib recipe called New Mount Zion Missionary Baptist Church Ribs.
In brief you smoke the ribs at 300F for about 2 hours until the meat starts retreating from the end of the bones. Then you sauce it lightly (not too much or you will end up with mushy ribs), and wrap tightly in heavy duty aluminum foil. Place in a conventional oven at 225F (use a thermometer to get this right). Cook for 1-2 hours. The sauce tenderizes the meat.
I use a Kansas City BBQ Sauce
1 c. Heinz ketchup
3/8 c. white vinegar (9%)
1/3 c. dark molasses
1/2 t. chili powder
1/2 t. curry powder
1/2 t. paprika
1/2 t. hot pepper sauce
1/4 t. allspice
1/4 t. cinnamon
1/4 t. mace
1/4 t. pepper
The white vinegar is extra strength, which is important for this recipe. If you can't find extra strength white vinegar, then add more regular strength. It's worth the effort to get the extra strength to get the tangy taste.