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Started By
Message
Trying to perfect a rib recipe.
Posted on 11/28/12 at 7:56 pm
Posted on 11/28/12 at 7:56 pm
Took a rack and marinaded it over night in pineapple juice, orange juice and Tony's. Baked in marinade for 2 hours at 350 degrees. Removed from marinade and rubbed. On racks, baked for 2 hours at 250 degrees. Brushed with honey and baked for 20 min.
Well.
The good: Texture, flavor, appearance.
The bad: Made rub too spicy and put too much on. A little drier than I expected.
Marinading now and I have fixed the heat in the rub. Going to put less on. How do i make them more moist?
Anything i'm missing/not taking advantage of? Would like to stay with same equipment and method.
Thanks.
Well.
The good: Texture, flavor, appearance.
The bad: Made rub too spicy and put too much on. A little drier than I expected.
Marinading now and I have fixed the heat in the rub. Going to put less on. How do i make them more moist?
Anything i'm missing/not taking advantage of? Would like to stay with same equipment and method.
Thanks.
2
Posted on 11/28/12 at 8:09 pm to G Love
Spares or baby backs?
Only using the oven? No grill or smoker available?
Only using the oven? No grill or smoker available?
Posted on 11/28/12 at 8:14 pm to wiltznucs
St Louis and I want to stay with the oven. I have a gas grill, how would that effect this?
Posted on 11/28/12 at 8:26 pm to G Love
I've used a gas grill using amazingribs.com s guide and they've turned out perfect.
Posted on 11/28/12 at 8:29 pm to G Love
I don't do the oven but you can try to adapt the low and slow smoker method to the oven I suppose.
The most common method for spare ribs is called 3-1-1 or 3-2-1 when using a smoker.
The cooker is set to 225 degrees. The ribs are cooked for 3 hours and then wrapped tightly in foil and placed back in the cooker for 1 or 2 hours. After the hour or two has passed the foil is removed and the ribs are returned to the cooker for 1 additional hour. Saucing is usually done in the final half hour.
I've never don't the marinating thing with ribs, I just use a simple paprika, turbinado sugar and pepper based rub.
Give it a try and see how it turns out,,,
The most common method for spare ribs is called 3-1-1 or 3-2-1 when using a smoker.
The cooker is set to 225 degrees. The ribs are cooked for 3 hours and then wrapped tightly in foil and placed back in the cooker for 1 or 2 hours. After the hour or two has passed the foil is removed and the ribs are returned to the cooker for 1 additional hour. Saucing is usually done in the final half hour.
I've never don't the marinating thing with ribs, I just use a simple paprika, turbinado sugar and pepper based rub.
Give it a try and see how it turns out,,,
Posted on 11/28/12 at 8:33 pm to wiltznucs
quote:
I just use a simple paprika, turbinado sugar and pepper based rub.
Amen.
Posted on 11/28/12 at 8:36 pm to glassman
I've smoked them plenty, trying to challenge myself here.
Posted on 11/28/12 at 8:46 pm to G Love
I think marinating/brining/basting just complicates the process. Just dry rub, then cook and make a separate sauce served on the side if you want one.
Posted on 11/28/12 at 8:55 pm to Tbobby
^^
Why no on the marinade/basting?
Why no on the marinade/basting?
This post was edited on 11/28/12 at 8:56 pm
Posted on 11/28/12 at 9:34 pm to G Love
Will post pics i I remember/not too drunk.
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