Comments on: Smoked Ribs http://www.friday.com/bbum/2006/05/29/smoked-ribs/ ...so google can index my head. Wed, 08 Feb 2012 15:29:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Make Spare Ribs http://www.friday.com/bbum/2006/05/29/smoked-ribs/comment-page-1/#comment-189988 Make Spare Ribs Wed, 04 Feb 2009 22:49:45 +0000 http://www.friday.com/bbum/2006/05/29/smoked-ribs/#comment-189988 good smoking method. see my site and let me know any suggestions. I especially like your creative mixture of soaking the wood. -tim good smoking method. see my site and let me know any suggestions. I especially like your creative mixture of soaking the wood. -tim

]]> By: bbum http://www.friday.com/bbum/2006/05/29/smoked-ribs/comment-page-1/#comment-188930 bbum Fri, 19 Sep 2008 22:40:32 +0000 http://www.friday.com/bbum/2006/05/29/smoked-ribs/#comment-188930 Last time I did these, I went with a wet rub made from Agave nectar and fresh Apricots. It was awesome. Last time I did these, I went with a wet rub made from Agave nectar and fresh Apricots. It was awesome.

]]> By: bbum’s weblog-o-mat » Blog Archive » Pot Roast http://www.friday.com/bbum/2006/05/29/smoked-ribs/comment-page-1/#comment-53811 bbum’s weblog-o-mat » Blog Archive » Pot Roast Tue, 02 Jan 2007 06:15:20 +0000 http://www.friday.com/bbum/2006/05/29/smoked-ribs/#comment-53811 [...] As a cook — I suppose I can call myself a “cook” now — pot roast is another one of those foods that intimidate me. Even more so than ribs or a boston butt. At least with a butt and ribs, I have some kind of diagnostic instrumentation available. [...] [...] As a cook — I suppose I can call myself a “cook” now — pot roast is another one of those foods that intimidate me. Even more so than ribs or a boston butt. At least with a butt and ribs, I have some kind of diagnostic instrumentation available. [...]

]]> By: bbum’s weblog-o-mat » Blog Archive » Slow Cooked Boston Butt (Pulled Pork) http://www.friday.com/bbum/2006/05/29/smoked-ribs/comment-page-1/#comment-46918 bbum’s weblog-o-mat » Blog Archive » Slow Cooked Boston Butt (Pulled Pork) Wed, 06 Dec 2006 04:57:01 +0000 http://www.friday.com/bbum/2006/05/29/smoked-ribs/#comment-46918 [...] I originally used this rub to make some incredibly yummy smoked pork ribs. When doing the ribs, I wrote: Hence my fear. Here is a food for which no amount of temperature probes or timers is going to help. Beyond controlling the cooking temperature, there are very few variables beyond initial preparation. Since cooking with the BGE is all about not peeking or opening the egg, there is the potential for many hours of imagining all the ways this could go wrong. [...] [...] I originally used this rub to make some incredibly yummy smoked pork ribs. When doing the ribs, I wrote: Hence my fear. Here is a food for which no amount of temperature probes or timers is going to help. Beyond controlling the cooking temperature, there are very few variables beyond initial preparation. Since cooking with the BGE is all about not peeking or opening the egg, there is the potential for many hours of imagining all the ways this could go wrong. [...]

]]> By: bbum’s weblog-o-mat » Blog Archive » Two different kinds of stop motion photography…. http://www.friday.com/bbum/2006/05/29/smoked-ribs/comment-page-1/#comment-10396 bbum’s weblog-o-mat » Blog Archive » Two different kinds of stop motion photography…. Fri, 07 Jul 2006 06:14:03 +0000 http://www.friday.com/bbum/2006/05/29/smoked-ribs/#comment-10396 [...] Over the long weekend, I took two very different kinds of stop motion photography. The first was during our annual 4th of July neighborhood block party (I smoked nearly 30lbs of ribs for the potluck dinner). In particular, during the softball game. [...] [...] Over the long weekend, I took two very different kinds of stop motion photography. The first was during our annual 4th of July neighborhood block party (I smoked nearly 30lbs of ribs for the potluck dinner). In particular, during the softball game. [...]

]]> By: Dad http://www.friday.com/bbum/2006/05/29/smoked-ribs/comment-page-1/#comment-5493 Dad Tue, 30 May 2006 20:50:19 +0000 http://www.friday.com/bbum/2006/05/29/smoked-ribs/#comment-5493 we r doing things together Bill. made my ribs a new way yesterday also. took recipe from, r u ready for this, The Good Housekeeping Book that Mom received as a gift 42 years ago as a wedding shower gift. they were really good. everyone complimented me on them. put them in roasting pan for 30 minutes, @325 degrees, covered pan with foil, drained fat off, put back in for another 30 minutes drained fat again. then brushed on sauce, raised temp to 400 degrees for 45 minutes. kept turning the ribs & brushing the sauce on them. saved much time as opposed to my usual method of deep frying, braising for 40 minutes, then marinading them overnight, then BBQ-ing them. oh, yes. i won playing poker too!!! we r doing things together Bill.
made my ribs a new way yesterday also.
took recipe from, r u ready for this, The Good Housekeeping Book that Mom received as a gift 42 years ago as a wedding shower gift.
they were really good. everyone complimented me on them.
put them in roasting pan for 30 minutes, @325 degrees, covered pan with foil, drained fat off, put back in for another 30 minutes drained fat again.
then brushed on sauce, raised temp to 400 degrees for 45 minutes. kept turning the ribs & brushing the sauce on them.
saved much time as opposed to my usual method of deep frying, braising for 40 minutes, then marinading them overnight, then BBQ-ing them.
oh, yes. i won playing poker too!!!

]]> By: Ryan Davis http://www.friday.com/bbum/2006/05/29/smoked-ribs/comment-page-1/#comment-5462 Ryan Davis Tue, 30 May 2006 06:28:35 +0000 http://www.friday.com/bbum/2006/05/29/smoked-ribs/#comment-5462 I have yet to try Alton's dry rub technique, but it sounds good. Our family recipe is marinade based, although I've used it simply as a baste and it's always turned out excellent both on steaks and beef ribs (I haven't tried it yet on pork ribs). I'll certainly have to try the low temp approach as well. I think I'll also have to try it with steak, but off the rack--hanging or raised on wooden skewers? The best steak I've ever had was smoked and never touched hot metal. Ryan -- BGE owning, mac coding... AND a baumgarner on my father's mother's side. eerie, no? :) I have yet to try Alton’s dry rub technique, but it sounds good. Our family recipe is marinade based, although I’ve used it simply as a baste and it’s always turned out excellent both on steaks and beef ribs (I haven’t tried it yet on pork ribs). I’ll certainly have to try the low temp approach as well. I think I’ll also have to try it with steak, but off the rack–hanging or raised on wooden skewers? The best steak I’ve ever had was smoked and never touched hot metal.

Ryan — BGE owning, mac coding… AND a baumgarner on my father’s mother’s side. eerie, no? :)

]]> By: Andy Lee http://www.friday.com/bbum/2006/05/29/smoked-ribs/comment-page-1/#comment-5438 Andy Lee Tue, 30 May 2006 01:43:19 +0000 http://www.friday.com/bbum/2006/05/29/smoked-ribs/#comment-5438 Between your food posts and <a href="http://stevegilliard.blogspot.com/2006/05/jen-and-steves-food-adventures.html" rel="nofollow">Steve Gilliard's</a>, I don't think I'll ever have five minutes when I'm not hungry. Between your food posts and Steve Gilliard’s, I don’t think I’ll ever have five minutes when I’m not hungry.

]]> By: ssp http://www.friday.com/bbum/2006/05/29/smoked-ribs/comment-page-1/#comment-5411 ssp Mon, 29 May 2006 17:57:04 +0000 http://www.friday.com/bbum/2006/05/29/smoked-ribs/#comment-5411 Sounds fantastic and mouth-watering indeed! Sounds fantastic and mouth-watering indeed!

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