The ribs tag has no wiki summary.
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1answer
56 views
Would brining help the texture/flavor of ribs?
I'm trying to get more flavor into my Memphis dry rub ribs. I'm cooking them slowly in an Applewood smoke oven, but I was also considering soaking the ribs in brine before cooking, to add flavor and ...
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3answers
2k views
What is the lowest and slowest way I can bake pork ribs?
I am leaving for about 7-8 hours and I was wondering if it's possible to pop the ribs in the oven before I leave and have them come out super tender. Ive seen some recipes that suggest 250 for three ...
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2answers
393 views
What cut of short rib do I have, and how do I prepare them?
I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and meat have been removed. They are then ...
3
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1answer
91 views
Spare Ribs: spacing out the soak and the grill
A specific recipe I like for preparing ribs involves a slow four hour soak at 250 degrees in the oven and then a grilling period. I was wondering, how badly is it going to affect the end result if I ...
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2answers
540 views
How do I cut and serve my ribs?
I slow-cooked spare ribs on my grill yesterday:
I'm not sure if that picture does it justice, but they were very tasty.
The problem I had was cutting and serving them to my family. Is there a ...
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1answer
297 views
Starting the Maillard reaction on ribs without a torch or gas stove
Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I ...
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3answers
4k views
What temperature is the “warm” setting on a conventional oven?
I'm making a rack of pork ribs and I want to try and cook them as low and slow as possible, with time not really being an issue. Just wondering if the warm setting is enough to do the trick. I'm ...
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3answers
6k views
What can I use to substitute apple juice in a preparation of ribs?
I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ribs are wrapped in foil and quasi-braised ...
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2answers
558 views
How to broil a rack of goat ribs
It's football playoff time, and I have two racks of goat ribs. My cooking plan is to wrap the ribs in foil and broil them. Any recommendations about what to do with them first, and what to put in the ...
3
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1answer
834 views
Lamb ribs - how to cook them
I frequently buy a half or a whole lamb and always get a rack of ribs with this - but I never really know what to do with them. I've tried roasting them (which does kind of work), and I've tried some ...
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2answers
2k views
What is the difference between Prime Rib and a Standing Rib Roast?
What is the difference between Prime Rib and a Standing Rib Roast? (and a "rib eye roast" while you're at it)
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4answers
3k views
Is dry rub necessary in making bbq ribs?
Normally when I make bbq ribs in the oven at home, I have to prepare the ribs approximately a day ahead. I usually cover the ribs with a dry rub mixture (made of garlic powder, paprika, sugar, salt, ...
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3answers
746 views
Artificial Wood Chips/Smoke for smoking meat
I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what I'm looking for.
Has anyone heard of ...
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4answers
3k views
Does it make sense to parboil spare ribs before you roast or grill them?
I was thinking about doing it as a time saving device - any recommendations?
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2answers
348 views
How to avoid ridiculously salty results when brining?
Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
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10answers
27k views
What's the best way to cook fall-off-the-bone baby-back ribs
What's the best way to cook fall-off-the-bone baby-back ribs?
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2answers
1k views
How do I cook ribs Chinese style?
I love Chinese style ribs. They seem to have a sweet plum flavour/fragrance to them and the meat seems to be caramelised. I'd like to try this at home, how are they prepared and cooked?
