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About This Page: This is a discussion on Food and Beer Reviews within the LetsGoKings.com forums, at Los Angeles Kings Hockey Fan Forum. Originally Posted by FlyBoeingJets
I've heard that, but I think it depends upon the type of rib you're smoking (as well as personal preference of course). Beef ribs don't get
I've heard that, but I think it depends upon the type of rib you're smoking (as well as personal preference of course). Beef ribs don't get that way. But the pork baby backs I've had in Tennessee at some of the most widely known barbecue restaurants in Memphis and Nashville are so tender and juicy that you don't need a knife to pull them apart. As I said before, I've been able to get that result once, and I can't figure out why I can't seem to get them to turn out that way anymore.
I don't have a smoker, but I do pan steam my ribs in the oven for about 3-4 hours before putting them on the grill for smoking for another 3-4 hours (then I direct heat them on low for a few minutes with the BBQ sauce on to caramelize). I've used both ribs from costco and ribs from the beef palace and they have all turned out really awesome and fall off the bone. heck, for $2/lb less, I'm going to keep getting them from costco because I really can't tell that much of a difference.
one other thing, I'm wet marinating them every 20 minutes while I'm smoking. just take some of my bbq sauce, apple juice, vinegar and some stubb's marinade.
I don't have a smoker, but I do pan steam my ribs in the oven for about 3-4 hours before putting them on the grill for smoking for another 3-4 hours (then I direct heat them on low for a few minutes with the BBQ sauce on to caramelize). I've used both ribs from costco and ribs from the beef palace and they have all turned out really awesome and fall off the bone. heck, for $2/lb less, I'm going to keep getting them from costco because I really can't tell that much of a difference.
one other thing, I'm wet marinating them every 20 minutes while I'm smoking. just take some of my bbq sauce, apple juice, vinegar and some stubb's marinade.
You can also marinade them overnight, dry them off , then put your dry rub on them. Then smoke them with the 2-2-1 method. First 2 hours cook them normal, then next 2 hours cook them wrapped in foil with some liquid (apple cider or whatever) then last hour normal.
Doing both will make them very tender and fall off the bone meat. I know this isnt authentic bbq but my family sure does love them smoked this way and the whole point of bbq is make stuff to eat and not worry about being authentic in every way poosible.
You can also marinade them overnight, dry them off , then put your dry rub on them. Then smoke them with the 2-2-1 method. First 2 hours cook them normal, then next 2 hours cook them wrapped in foil with some liquid (apple cider or whatever) then last hour normal.
Doing both will make them very tender and fall off the bone meat. I know this isnt authentic bbq but my family sure does love them smoked this way and the whole point of bbq is make stuff to eat and not worry about being authentic in every way poosible.
I usually rub the night before and let sit in saran wrap in the fridge. oh...and I spread a light coating of deli mustard on the ribs before applying the rub. This conversation is making me very hungry.
IMO costco has some of the best meats around and for a damn good price. Last time i bought filets their meat's beat the hell out of the local butcher shop.
Last time my folks made ribs they cooked em in a crockpot for a bit then bbq'd em. they came out pretty good. Didnt fall off the bone, but damn they were tastey.
Sometimes they boil them in a massive pot for a bit, i've found that made for ultimate tenderness, but it did change the taste of the meat to a slight extent.
IMO costco has some of the best meats around and for a damn good price. Last time i bought filets their meat's beat the hell out of the local butcher shop.
Last time my folks made ribs they cooked em in a crockpot for a bit then bbq'd em. they came out pretty good. Didnt fall off the bone, but damn they were tastey.
Sometimes they boil them in a massive pot for a bit, i've found that made for ultimate tenderness, but it did change the taste of the meat to a slight extent.
I heard a quote a long time ago about boiling that I'll paraphrase here. "When you boil, you are making a broth".
nosoupforyou
