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Old 05-15-2004, 03:57 PM   #11
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Which state are YOU stuck in DS? We have a wide (not necessarily good) selection of BBQ sauces but I've never noticed Famous Dave's, although it does sound familiar. As for ordering online, I just don't trust the net enough to start sending credit card numbers over the wire! If it's that good though, I might just take the risk...
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Old 05-15-2004, 04:13 PM   #12
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I live in the Chicago western burbs. Here is a link to what Famous Daves looks like. http://www.famousdaves.com/restaura.cfm
The one thats closest to me is the one on the left.... 2nd from the top. God I just LOVE it! :D I can understand you not being 100% happy sending your credit card # over the internet. I have doe it with no problem though. But Im VERY careful where I give it out. It MUST be a well known company and it HAS to be on a secured webpage.
I forgot, where do you live?
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Old 05-15-2004, 04:53 PM   #13
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I currently reside in farming country, NE of Columbus, uh-HI-yuh. Food out here is somewhat influenced by our Amish buddies. Talk about experts in the field of comfort food! I might have to track down some recipes and post them! I'll examine the condiments section of the local Kroger and see if I can find Famous Dave's. I know I've seen it before somewhere! :D
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Old 05-15-2004, 08:43 PM   #14
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My children LOVE the good ole' KC masterpiece, original. That is A good sauce to, I must admit. I want to make it to there restuarant in K.C. some day.
Sushi, theres A Famous Daves in my town . I think we will go there for supper Sunday evening, now that you mention that!~

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Old 06-17-2004, 10:44 AM   #15
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ok, i'm new to the rib scene

:D hi everyone, i'm new here, but have been looking for a place to talk about ribs. I love them, but have never been able to make them very well. Either they turn out crunchy and dry because they cooked too long to get tender, or they are nice and done, but so tough it's like eating shoe leather. I have a good rub that gives them good flavor, but my problem is the tenderness. How do I get the stupid things fall off the bone tender like the TGIFriday's ribs? I have just a little charcoal grill outside (one of the cheaper ones you'd use mainly for hamburgers and hotdogs). It works pretty well, but I'm worried about the "smoking" thing with it. I do have an oven, and broiler, but want that smoky flavor you get from the great outdoor cooking. I just don't want them burnt, and my family doesn't want to have to chew their shoes anymore. It's become an embarassment for me to make ribs anymore. Any suggestions?

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Old 06-17-2004, 10:50 AM   #16
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My Recipe for Success

I always boil my ribs before grilling and they usually fall off the bone. My favorite BBQ sauce ... Open Pit Original.
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Old 06-17-2004, 10:54 AM   #17
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fall off the bone ribs

oh, really? i didn't know you could do that. how long would you boil them. Would you put them in the oven afterward or on the grill? and doesn't it make them taste different? Would you put the rub on them afterward? and do you marinate them overnight in anything in the frig? Told you I might ask some stupid questions about this for a while, but I've been so frustrated with making them that I've refused to go anywhere near one of those cryovac bags in our freezer.
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Old 06-17-2004, 01:21 PM   #18
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I'm Always in Hot Water

I've been boiling my ribs (Western and Spareribs) before grilling for many years. I don't use a marinade or rub although I am sure you could do that after boiling (let them cool). I boil for probably 45 minutes (depends on thickness) in a stockpot which also precooks them and removes some of the fat. Then they go on the grill or oven with the sauce and I have always had tender and juicy BBQ ribs. /rayt721
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Old 06-17-2004, 01:56 PM   #19
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Boilng them, boils out all the flavor.

Tig,

How long and at what temp are you cooking them?
Cooking direct or indirect?
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Old 06-17-2004, 03:03 PM   #20
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Buy one or more whole racks of ribs (end-on or "St. Louis Style" -- ask your butcher) and coat lightly with olive or vebetable oil using your hand or a brush. Sprinkle lots of "rub" on both sides and ends, patting and slapping it firmly into place. Surface of meat should be completely covered with a layer of rub. Wrap each rib in two layers of plastic wrap and place in refrigerator for 4 to 24 hours.

Bank a small amount of coals on one side of the grill and let smoker warm up for 20-30 minutes. Stick a meat thermometer in the top or side of the grill (you may need to drill a hole), and work the fire to stabilize the temperature around 200-300 degrees. Hotter fires will significantly shorten cooking times and not allow slow-cooking of the meat.

Soak hickory, mesquite, cherry, apple or other wood chips in a bowl of water for 20 minutes or more, and sprinkle small amounts on the coals every 20-30 minutes or as often as desired.

Optional: Partially fill a small disposable aluminum pan with water and place at the bottom of the Weber or partially over the coals. Fill as necessary during the cooking process.

Place ribs away from the heat source, on the side opposite the banked coals. If you have two or more racks of ribs, use a 'rib rack' purchased at your local hardware store for $10 to help stand the rib racks on their side next to each other. Place rib racks thick side up/bone-end down, so the small ends stay moist.

That's it! Sit back for 4 to 6 hours, watch the smoke rise, and drink your favorite beverage. Don't forget to add soaked wood chips every so often, and keep the water pan half full. You may want to turn the meat in-place to give each rib end or side equal time nearest the heat source. If you're curious whether the ribs are done, try cutting one off and eating it (cook's privilege). The meat should be pink around the edges (called a 'smoke ring'), pull cleanly from the bone and taste nice and smoky.

Before serving or for the last 10 minutes of cooking, lightly brush each rack with your homemade barbecue sauce. Cut between each rib, brush again with sauce if desired, and serve. Make sure you save a few ribs for yourself -- they'll go quickly! You're now a real, slow cookin', wood smokin' barbecue chef.
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