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Two questions on cooking ribs
Posted on 7/3/14 at 10:37 am
Posted on 7/3/14 at 10:37 am
I normally make my ribs on the grill, but due to circumstances beyond my control I'm gonna oven cook them. I'm using baby backs this year.
First question: Oven cooking the ribs, I was thinking about cooking them at 250 degrees for around 3 hours, or when done. Good plan, bad plan?
Second question: I make my own dry rub. I normally rub the ribs the night before and let them marinate over night. It has been requested that I don't season one of the racks so much, as certain members of my family are wusses who can't stand a little kick in their food. Can I just season the wussie ribs with salt and pepper? Any suggestions on that?
Thanks.
First question: Oven cooking the ribs, I was thinking about cooking them at 250 degrees for around 3 hours, or when done. Good plan, bad plan?
Second question: I make my own dry rub. I normally rub the ribs the night before and let them marinate over night. It has been requested that I don't season one of the racks so much, as certain members of my family are wusses who can't stand a little kick in their food. Can I just season the wussie ribs with salt and pepper? Any suggestions on that?
Thanks.
6
Posted on 7/3/14 at 10:40 am to boxcarbarney
Yes and yes. I would at least try to sear them on the grill some after you take them out the oven. You can put your rub on the wussy ribs but leave out some of the heat. If they don't like it, make sure you have plenty potato salad.
Posted on 7/3/14 at 10:48 am to Trout Bandit
quote:
I would at least try to sear them on the grill some after you take them out the oven
That's what I was thinking. I was going to put them on the grill for the last few minutes of cooking and sauce them on the grill.
I'm just not too sure on only using salt & pepper on the wimp ribs. And I don't feel like making a special rub for the wimp ribs.
Posted on 7/3/14 at 10:50 am to boxcarbarney
quote:
I'm just not too sure on only using salt & pepper on the wimp ribs. And I don't feel like making a special rub for the wimp ribs.
Whatever combination of seasoning, I always at a minimum prefer a healthy amount of paprika on my ribs.
Posted on 7/3/14 at 10:50 am to boxcarbarney
I'd take the wussy rack , put it between my legs, and saw it back and forth like a wash cloth for a minute or so...then bake on a separate pan from the other rack...but that's just me.
This post was edited on 7/3/14 at 10:52 am
Posted on 7/3/14 at 10:51 am to boxcarbarney
Just salt and pepper is fine, in fact it is pretty awesome. However, the problem is, to really get the effect of simplicity, you need to use a fair amount of pepper, which may be off putting to some, but in general you should be ok.
Just a tip, we all think we are awesome cooks. If someone is saying to tone down the spice, it may not be because they are wussies. They may just be trying to give you some constructive criticism.
PS: You could also add more sugar to your rub, just for the rack in need of tone down. The sweetness will help stabilize the spice.
Just a tip, we all think we are awesome cooks. If someone is saying to tone down the spice, it may not be because they are wussies. They may just be trying to give you some constructive criticism.
PS: You could also add more sugar to your rub, just for the rack in need of tone down. The sweetness will help stabilize the spice.
This post was edited on 7/3/14 at 10:53 am
Posted on 7/3/14 at 10:52 am to OTIS2
quote:
Whatever combination of seasoning, I always at a minimum prefer a healthy amount of paprika on my ribs.
Yeah, my rub is mostly paprika. I guess I could try making a separate rub without the cayenne. Though it kills me to do so.
quote:
I'd take the wussie rack , put it between my legs, and saw it back and forth like a wash cloth for a minute or so...then bake on a separate pan from the other rack...but that's just me.
Way ahead of you buddy.
Posted on 7/3/14 at 10:54 am to BlackenedOut
quote:
Just a tip, we all think we are awesome cooks. If someone is saying to tone down the spice, it may not be because they are wussies. They may just be trying to give you some constructive criticism.
That may be the case, but the always ask me to cook ribs. Most people like them, its just a few who don't like spice.
quote:
PS: You could also add more sugar to your rub, just for the rack in need of tone down. The sweetness will help stabilize the spice.
That's a good idea.
Posted on 7/3/14 at 10:56 am to boxcarbarney
Salt and pepper is a fantastic rub for smoked meats. I've also had some success with an overnight dry brine of half salt, half white sugar. And then just using black pepper over the ribs/shoulder/etc...
Posted on 7/3/14 at 10:57 am to OTIS2
I've done them in the oven and thrown them on the grill after and it works well that way.
Best way is to thrown them in a crock pot and the meat falls right off the bone
Best way is to thrown them in a crock pot and the meat falls right off the bone
Posted on 7/3/14 at 10:58 am to boxcarbarney
The few times i was forced to cook ribs in the oven, i stood them up in a pyrex dish and put apple cider vinegar in the bottom. Came out good for oven ribs.
Posted on 7/3/14 at 10:58 am to boxcarbarney
I also add a little brown sugar to any pork whether its ribs a loin or chops etc.
Posted on 7/3/14 at 11:02 am to BehindU
quote:
I also add a little brown sugar to any pork whether its ribs a loin or chops etc.
Brown sugar's in the rub. I wonder if I can just leave out the cayenne, but leave the rest of the recipe the same.
Posted on 7/3/14 at 12:06 pm to boxcarbarney
The last time I did ribs in the oven they came out great and it was simple.
Chop a can of chipotle peppers in adobo sauce. Add the chopped peppers and sauce to a cup of honey and some lime zest and lime juice.
Salt and pepper your ribs add the honey mixture and wrap in foil. 325 degree oven for about 2.5 hours. Unwrap and put under broiler to add a little char.
Tastes great.
Chop a can of chipotle peppers in adobo sauce. Add the chopped peppers and sauce to a cup of honey and some lime zest and lime juice.
Salt and pepper your ribs add the honey mixture and wrap in foil. 325 degree oven for about 2.5 hours. Unwrap and put under broiler to add a little char.
Tastes great.
Posted on 7/3/14 at 12:23 pm to boxcarbarney
quote:
I was thinking about cooking them at 250 degrees for around 3 hours, or when done.
It depends on how "done" you like your ribs. If you like them fall off the bone when you pick them up, 2.5 to 3 hours is fine.
If you like them to have some tug to them (pull the meat clean off the bone with your teeth), 2 hours max will be good. I prefer this instead of the bone sliding out when I pick the ribs up.
Either way, a pan in the oven loosely covered with foil is an easy way to do the ribs. Just add some water/apple cider vinegar/whatever to the pan (just enough to cover the bottom of the pan).
Make sure to finish them off on the grill to char it up some. It doesn't beat smoking them, but they will be just fine.
Posted on 7/3/14 at 12:47 pm to boxcarbarney
When you're done slow cooking, put them under the broiler on each side for a few minutes to get a good sear. No need to fire up the grill.
Posted on 7/3/14 at 4:18 pm to boxcarbarney
You are about dead on. I go 225 2 hours bones down, one hour bones up. Then 1 hours off the heat on the grill to sauce. Also, while in he oven, I wrap them in foil. It makes a large amount of juice that I use as a base for the sauce.
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