Separate names with a comma.
Discussion in 'Cooking Forum' started by Ben, Jun 30, 2006.
Dont boil those things!I'm with Auto....cept for the mustard.
here ya go Reb, these are for you!!
Us southern boys slow cook ribs on the smoker for 6-7 hours. You cannot rush the slow cooking process..They are rubbed and finally wrapped in foil. And then if you want wet just add the sauce the last 30 minutes. Dry leave them be. They will pull off the bone. Plus remember to peel the membrain off the bottem.
You peel the membrane off the bottom before cooking don't you?? I have two beautiful racks of baby backs waiting to grill up. What do you all use for a rub? What is a good rub out of common ingredients that I may have on hand, if there is such a thing??? thanks, ts
ground red pepper
touch of chilli powder
ground black pepper
you might want to add crushed red pepper and a touch of cinnamon
use these spices to make your rub
coat the ribs to your likes and wrap 'em in foil and let 'em stay in the frig till ya ready to cook, overnight ain't bad but atleast an hour.
Just curious Bull, do you ever add brown sugar to your rub?
no sugar in the rub
I find that sugar in the initial stages of cooking tends to carmelize and scorch
that is the same reason for putting on sauce last.
peel the membrain off it is very tuff... You can just pull the meat off the bone. I use brown suger instead of white. The list of rubs you can use is huge. Pick a Memphis style and experment with the others... Enyoy!
Us Northern boys who know what in the hell we're doing, do it that way too.
That's 'cause a few years back your great great granddaddy came down here to Dixie and took a cooking class. Trouble was they had a hard time learning, they burnt everything from Savannah to Wilmington.