re-posting the most amazing memorial day BBQ rib recipe ever.

Dr. Maurice Codd | may 28,2017 | Dr. Maurice Codd

[be-baw]

Sounds awesome but a lot of work. For many years, I cooked my ribs in a crockpot, which always was adequate. Lately, I’ve been slow-roasting them in the oven. To season I use Emeril Lagasse’s spice mix and a bottle of KC Masterpiece BBQ sauce.

Clearly, I’m not the aficionado you are.I’m just happy to find them at less than $2/lb

[Kirkwood]

Is that even a recipe? Just a lot of random ingredients thrown together.

[Liz]

BBQ recipe sounds fab.......and caramelizing the honey on the ribs lastly is a five-star tip.

.....but gathering the bees for honey?.......that does not appeal to me..........

[Fungi]

"Take the ribs off and go to town." That line reminded me of this joke:

Early one morning a cop sees a naked man with a cowboy hat and boots walking around town. He asks him what he's doing and the man replies a woman told him to do it.

"I was having a beer last night in a bar when this woman took me home.She told me to take my clothes off, so I did. Then she said, 'cowboy, put on your hat, so I did. Then she said, cowboy, put on your boots, so I did. Then she took off her clothes and said: cowboy, go to town!' So I did."

[NautiNurse]

We've been using the slow-oven moist roast for a couple of years now. Meat falls off the bone. When given the choice, the vote is oven over grill every time now.

Preheat oven to 250ºF. Line a large roasting pan with a big sheet of aluminum foil, over the edges. Place prepared rack(s) of ribs on metal rack in lined roasting pan. Add water to cover bottom of foil lined pan below rack, taking care to not submerge any portion of the ribs. Cover tightly with another sheet of foil. Do not disturb for five hours.

For the health conscious--of prepared BBQ sauces, Bone Suckin' Sauce, Stubbs, and at least some of the Kraft sauces do not contain high fructose corn syrup. OTOH, Sweet Baby Ray's first ingredient is high fructose corn syrup.

[miss marmelstein]

We’re doing a short marinade using the usual balance of ingredients for our baby back ribs.

[NutsOnYew]

We make our own dry rubs: Montreal, Cajun, Blackening, Jerk, etc. Easy to find basic recipes on the net, then modify them to your taste. We like things a bit spicy, so we routinely ramp up the amount of cayenne and/or crushed red peppers and/or Hungarian paprika, but that's just preference.

NOTE: If you ever make a rub, make a bunch of it and bottle/label the remainder so you will not have to make it again next time.

Regarding BBQ sauce, cannot do much better than Sweet Baby Ray's. Just saying.

[miss marmelstein]

I swear the crockpot should be called a ‘deflavorizer.’ I finally put mine out on the curb hoping someone would take it away. Back to using my Creuset and oven! My homemade baked beans are in it as I write.

[SamAdams76]

Here’s what I do. Morning of, pour into a container a dry rub of brown sugar, cayenne pepper, garlic powder, cumin, chili powder, onion powder, fresh ground pepper and sea salt and then rub the pork ribs into that (all sides). Put into ziplock bags and back in refrigerator for at least four hours. Then heat up grill on one side only on low heat (around 300 degrees). Put the coated ribs on the unheated side of grill and close cover of grill for at least an hour and a half. Then every half hour, turn the ribs over and coat with some of the leftover dry rub. Repeat until the meat start falling apart. Might be 4-6 hours total.

[leaning conservative]

Sounds so fine, recipe is close to my homemade, I add some ginger & garlic. Sounds amazing! Have you made them w/ regular honey?

[be-baw]

“I swear the crockpot should be called a ‘deflavorizer.’”

I”m inclined to agree. I have 3, one of which has an ill-fitting top, and two others that work as they’re supposed to.

I have a small one I got for making overnight oatmeal. Tasteless.

The other I’ve used for ribs, roast and stew, but wouldn’t rave about the results. They’re also a little iffy on cook times. Hard to plan a meal to be done at a specific time.

I bought myself an electric pressure cooker and and immersion cooker for Christmas. I’m embarrassed to admit I haven’t used either yet.

Lately, I’ve been thinking I should eat out more.

What’s a Creuset?

[eastforker]

Then I must also add my Brisket thread.

http://www.freerepublic.com/focus/f-chat/2058138/posts

[jonrick46]

For some precise recipes and techniques, go here:

http://www.stevenraichlen.com/home/

[Jane Long]

Thanks for the recipe and bbq sauce ingredient info.

Bookmarking

[Jane Long]

Thanks for posting, easty!

[Flag_This]

"When given the choice, the vote is oven over grill every time now."

Sometimes I'll put whatever I'm cooking on the grill for a short period of time with a small amount of charcoal and wood chips. Really just long enough to add the smoke flavor - the oven or pressure cooker does most of the work. Other times I let the grill do all the work.

[beebuster2000]

http://www.freerepublic.com/focus/f-chat/2058138/posts

thats a sweet thread..... thanks

[NautiNurse]

You are so right—there is nothing that can beat the smoky grill effect. The reason I ask for a vote every time for rib cooking method—I really don’t like heating up the kitchen for hours during the hot summer months, and we have plenty of hot months in Florida. For that reason alone, I would vote for the grill. The smoky flavor is an added bonus.

[leaning conservative]

Thanks as always Liz!!! : )