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Old 03-06-2011, 02:52 PM   #11
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Ribs can still be mighty tasty without the smoke flavor, from fire or bottle. I roast a batch with a seasoned rub, wrap some of the racks in foil, freeze some and finish some with tasty sauce in a 375 degree oven. It has been known to happen that a frozen slab has been thawed and plopped on the outside grill for a time with sauce to finish cooking. In your kitchen you can do what you want.
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Old 03-06-2011, 03:12 PM   #12
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I'm not sure if this is helpful or not since it requires special equipment but the last couple times I've done baby backs I've cooked them sous vide. I make a rib rub which I liberal coat the ribs with. Then I freeze BBQ sauce in an ice cube tray- this allows me to vacuum seal the ribs with the sauce in them without the sauce getting sucked into the sealer. Then all you do is cook them in your sous vide cooker at 133 degrees F for three days! You can brush 'em with BBQ sauce and finish 'em under the broiler to get that nice crust.

3 days? So... this is not an impulse meal?
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Old 03-06-2011, 03:20 PM   #13
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3 days? So... this is not an impulse meal?
Only if you run under Low Impulse Power.
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Old 03-06-2011, 03:41 PM   #14
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Only if you run under Low Impulse Power.

Are we having a Star Trek moment?



Seriously, I would hardly call cooking the ribs for three days in a water bath and finishing in the oven what the OP had in mind
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Old 03-06-2011, 05:22 PM   #15
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Are we having a Star Trek moment?



Seriously, I would hardly call cooking the ribs for three days in a water bath and finishing in the oven what the OP had in mind
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Old 03-06-2011, 09:00 PM   #16
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See Alton's "Back yard baby-backs", on the food channel recipe site.
I use the rub, modified by substituting splenda for the sugar (Low carber) and adding celery salt.I call it love potion #9. Rub and refrigernate over night in foil. Cut the rack in half before rubbing/foiling to make the weight more manageable.
Use juice from an orange, together with half cup of lime juice and forth cup of triple sec for liquid, add to the foil pack(s), bake for 3 hours in the oven at 250. save, and reduce the sauce, as in the AB recipe, and char on the grill for a few minutes. AWESOME!
Usually make some cole slaw to go with it.
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Old 03-06-2011, 11:14 PM   #17
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See Alton's "Back yard baby-backs", on the food channel recipe site.
I use the rub, modified by substituting splenda for the sugar (Low carber) and adding celery salt.I call it love potion #9. Rub and refrigernate over night in foil. Cut the rack in half before rubbing/foiling to make the weight more manageable.
Use juice from an orange, together with half cup of lime juice and forth cup of triple sec for liquid, add to the foil pack(s), bake for 3 hours in the oven at 250. save, and reduce the sauce, as in the AB recipe, and char on the grill for a few minutes. AWESOME!
Usually make some cole slaw to go with it.
That sounds really good! Thanks!
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Old 03-09-2011, 05:56 AM   #18
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Originally Posted by Walt Bulander View Post
See Alton's "Back yard baby-backs", on the food channel recipe site.
I use the rub, modified by substituting splenda for the sugar (Low carber) and adding celery salt.I call it love potion #9. Rub and refrigernate over night in foil. Cut the rack in half before rubbing/foiling to make the weight more manageable.
Use juice from an orange, together with half cup of lime juice and forth cup of triple sec for liquid, add to the foil pack(s), bake for 3 hours in the oven at 250. save, and reduce the sauce, as in the AB recipe, and char on the grill for a few minutes. AWESOME!
Usually make some cole slaw to go with it.
Wow, missed this one! I'm a low-carb guy, too. I'd love to get your recipe.
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Old 04-07-2011, 03:52 PM   #19
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I've gotten busy (that new dog thing) and now it is warm enough to -- gasp!-- grill them outside! I'm so happy! I'll bear all of this in mind when winter's gales are blowing next year. My thing about liquid smoke is that my ex husband (now, remember, this was 35 years ago and a very short marriage) used to like to pour it into everything (he had no taste buds, neither did any of his family) and it had a really chemical flavor. I'm sure the stuff has improved (and my life, since I acquired a husband who loves to eat good food and cook, some 30 years ago).
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Old 04-07-2011, 04:11 PM   #20
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I've gotten busy (that new dog thing) and now it is warm enough to -- gasp!-- grill them outside! I'm so happy! I'll bear all of this in mind when winter's gales are blowing next year. My thing about liquid smoke is that my ex husband (now, remember, this was 35 years ago and a very short marriage) used to like to pour it into everything (he had no taste buds, neither did any of his family) and it had a really chemical flavor. I'm sure the stuff has improved (and my life, since I acquired a husband who loves to eat good food and cook, some 30 years ago).

I use liquid smoke from time to time and, used in reasonable quantities, it provides a nice smoke flavor with no chemical taste. It's basically just smoke that has been bubbled through water and bottled.
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