Ribs are best meat type.Everything else is overrated shit / try Harding / virtue signalingLooking at mainly you steakfags
I have ribs in my fridge but I don't know how to cook them
I like throwing the bones like some sort of goblin.
I went to all you can eat BBQ yesterday and all I ate was ribs and sliced pork. St. Lous ribs are superior to baby back ribs btw.
>>22068163Remove the membraneSmother in mustardPut a nice coat of your favorite seasoningPut some butter on top and wrap in foilCook at 225f for 3.5-4 hoursTake out let and slather in bbq saucePut em on the grill to brown upBon apple tea.
>>22068169>St Louis style ribs better than baby backAbsolutely 100% true. Baby backs ha e more meat but St Louis ribs have a much deeper flavor and I like my ribs a little crispier
>>22068163Whatever you do, make sure it takes a long time. Nothing worse than rushed ribs.
>>22068162>literal niggerslave slop
>>22068170do what this guy says. it’s a winning recipe
>>22068163Smoke them at 250°F. Use a dry rub dont be memed into marinades and brines. Spray with apple cider after 3 hours to develop a bark.Cook until your meat probe goes through the meat like butter or around 200°F. Glaze with bbq then wrap it for a around 15 mins. If you don’t have a smoker use indirect heat on a regular grill.
Bought some pork shoulders because they were $2/lb and they are near identical to ribs but need to cook much longer.
The amount of fat that comes out makes rubs pointless if you are wrapping them in foil, they wash away. Just sauce at the end after draining the fat.
My wife isn't vegetarian but has an aversion to eating bone-in mammal meat so ribs have become a rarity since getting married. I think I've cooked them twice in the last decade. : (She fucks hard with chicken wings, though. They're basically poultry ribs. Think about it: Eat with fingers? Yes to both.Generally sauced? Yes to both. Grills beautifully? Yes to both.Central bone/s? Yes to both.Fatty? Yes to both. Great smoked? Yes to both.So Memorial Day last year (not this most recent one), I bought a couple racks of baby backs for me, kiddo and guests and a 3lb bag of party wings for her (and guests). Good time had by all.>>22068169I'm an European living in America. I like American barbecue but I can never remember what's what. I think St Louis is the one I make: ketchup, vinegar, molasses, sugar, dry minced onion and a secret ingredient in the sauce. Ribs/wings get smoked with pecan or hickory then grilled and glazed.I think Carolina is the vinegary one? And Texas is unsauced and generally beef. Which one is mustard? >>22068177Oh, St Louis is the boneless cut. I forgot about that. I buy those for making char siu.>>22068189Yeah, that's basically what I do.
>>22068162stand aside.
Ok going for it
>>22068223Based retard
>>22068230moar seasoning a lot more
take the beef rib pill
>>22068224She doesn't have an aversion to my bone in her mammaries you euro twink fuck.OP, just cook them at a low heat (200-250) until they fall off the bone. You can grill, smoke, roast or even user a slow cooker. Dry rubs, brines and marinades, faggy overworking with aluminum foil and cider sprays, just salt and pepper, simmering them in BBQ sauce will all make decent ribs because ribs are good.By the way, if you fuck up and grill them at a high heat they still turn out pretty good cause they're still ribs and ribs are good even when they're tough with a lot of bark.
>>22068223That's why you use a binder like mustard.
>>22068300>twink>me>laughs in resianoNigga, there's nothing twinky about me. We're tall as fuck in Karst and the Dinaric Alps.
>>22068374You shouldn’t be talking like that Go into rehab Immediately
>>22068170>>22068189>t. Malcom Reed
>>22068384who?
>>22068170this is what I do and always comes out great, haven't gotten autistic to making my own BBQ sauce but I might try it.
>>22068380You shouldn't be so short.
>>22068162American food is so gross and greasy
Ok I think its done
>>22068630Let that sauce caramelize on the grill
>>22068630How long did you cook it? The meat should pull away from the bone.
I'll post my results in a couple of hours, also making ribs.
>>22068645Looks good, the the meat fall off of the bone? How'd it taste?
>>22068635It got this color>>22068640All these posts were in real time, about 3.5 slow, then 15-20 with sauce on
>>22068650Stays attached on the lift but pulls away clean on the biteIt's good but a little greasy tasting
>>22068658nice job, now you know how to make ribs congrats. Nice and juicy.
I like ribs but no one except for one place near me knows how to make them. putting sauce on them ruins them. wrapping them in foil ruins them. I want to be able to pick up a rib and rip off a giant slab of cherry colored bark.
Damn I do love me some fall off the bone baby back ribs.
>>22068162Ribs really are incredible but idk about all that, you're being kind of a faggot.>>22068163Slow cooker for easy mode. You just dump in a bottle of your preferred bbq sauce, smoked paprika, and some dr pepper or whatever redneck shit you can dream up. Cook for like 10 hours on low
>>22068170best way to cook ribs if you don't have a smoker. Chef Jean Pierre taught me to wrap them in parchment paper before wrapping in foil.
>>22068854Yeah buddy
>>22068163
>>22068230A whole crust of seasoning is preferred. Make a good sauce to go with it then. How was it?
>>22068912what a based man
>order ribs last weekend>get one rib>the rest is fucking vertebra
How to cook ribs in my city goypod? I only have a fan oven. Also i aint using aluminium foil
>>22069266Wrap in parchment before wrapping in foil, then sauce and finish under the broiler.
>>22069266You don't really need to wrap them, they just won't be as moist but still good, just gotta cook them low and slow.
>>22068169I recently went to Golden Corral for the first time in about a decade and I only had one steak, primarily to see how good/bad it was. It tasted exactly the same as it did a decade ago, which is not good enough to bother eating more than one.
