You Folks Like Ribs?

Discussion in 'V.C.'s Parlor' started by Uncle Joe, Dec 8, 2019.

  1. Uncle Joe

    Uncle Joe Squier-Meister

    Age:
    57
    293
    Dec 18, 2015
    Jersey
    I've been making sub-par ribs for years. Mostly fiddling with different recipes for the gas grill. Finally my friend Ralph set me straight. I've made'em this way a couple of times and they came out great. Pork ribs were on sale at ShopRite this morning so I'm baking them again now. Ralph's way.
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  2. My wife was telling me about a similar recipe yesterday. I think the cook temp was lower (300°F) and timing about right … low 'n slow.
    Cheers, Barrie.
     
  3. duzie

    duzie Squier-Meister

    Age:
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    205
    Jul 8, 2017
    Nw New Jersey
    If you have an area for a smoker I’d say that is the way to go for ribs :)
     
  4. duceditor

    duceditor Squier-Axpert

    Age:
    73
    May 29, 2014
    The Monadnocks, NH USA
    What means "rub with old bay"?

    -don
     
    Mr Bones likes this.
  5. Uncle Joe

    Uncle Joe Squier-Meister

    Age:
    57
    293
    Dec 18, 2015
    Jersey
    We've had this in our spice drawer for years. My wife must've bought it. This recipe was the first time I've used.
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  6. Uncle Joe

    Uncle Joe Squier-Meister

    Age:
    57
    293
    Dec 18, 2015
    Jersey
    Good point. I just lowered the temperature to 300 F. I think this will help make them better. Thanks!
     
  7. BatUtilityBelt

    BatUtilityBelt Squier Talker

    63
    Dec 5, 2018
    Omaha, NE USA Earth
    I thought I liked ribs until I saw this happen...
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  8. Luvs2yoko

    Luvs2yoko Squier-holic

    Jan 19, 2014
    Pa
    I LOVE Sweet Baby Rays. Gotta try this recipe.
     
  9. Mr Bones

    Mr Bones Squier-Nut

    Age:
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    603
    Oct 17, 2019
    Kansas Territory
    Is this a trick question? lol :D

    Yup, I likeys me some ribs, ya might safely say...;)
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    Don't Even Git Me Started lol...:D
     
  10. Mr Bones

    Mr Bones Squier-Nut

    Age:
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    Oct 17, 2019
    Kansas Territory
  11. Mr Bones

    Mr Bones Squier-Nut

    Age:
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    603
    Oct 17, 2019
    Kansas Territory
    Mo response:
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    Yup. likeys me some ribs lol! :D
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  12. Mr Bones

    Mr Bones Squier-Nut

    Age:
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    603
    Oct 17, 2019
    Kansas Territory
    Yup, th man's right ;)^^^^
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    Last edited: Dec 8, 2019
  13. AllroyPA

    AllroyPA Squier-Axpert

    Age:
    51
    Dec 14, 2009
    Philadelphia
    How is a tight foil tent built ? Any pics ?
     
  14. squierTony

    squierTony Dr. Squier

    Age:
    46
    Jul 4, 2012
    MAUD Oklahoma
    The smoker is the way to go. 20171210_132249.jpg
     
  15. Mr Bones

    Mr Bones Squier-Nut

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    603
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    Kansas Territory
    Kenneth Mountain likes this.
  16. fattboyzz

    fattboyzz Squier-holic

    Age:
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    Nov 29, 2017
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  17. BuddyLee

    BuddyLee Squier-Nut

    521
    Aug 30, 2019
    Liberty SC
    I used to stop at Everett & Jones on San Pablo in Oakland whenever I would go to the Berkeley Patients Group because they had the best ribs. There is a brick smoker built into the side of the shop where they'd stack their ribs.
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    I guess the BBQ out here in South Carolina is alright, but it's just not the same. Thinking about food makes me miss home and my old haunts a little bit. Especially Super Taqueria, El Grullense, and San Martin Cafe. :-/
     
    fattboyzz, Mr Bones and AllroyPA like this.
  18. Mr Bones

    Mr Bones Squier-Nut

    Age:
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    603
    Oct 17, 2019
    Kansas Territory
    Th Carolinas gots them wild-arsed sauces all a goin on, though...;)
     
    -r3- likes this.
  19. squierTony

    squierTony Dr. Squier

    Age:
    46
    Jul 4, 2012
    MAUD Oklahoma
    I like ribs occasionally but I'm really a brisket guy.
     
    Mr Bones likes this.
  20. jefffam

    jefffam Dr. Squier

    Age:
    61
    Jan 26, 2015
    Portland, TN
    There is a restaurant around Beale St. in Memphis called the Rendezvous. It was there in the 70's, but I don't know if the menu changed since the 70's. Back then they sold a dry spiced rib. The fat was mostly grilled off, no BBQ sauce as such, just the dry seasoning. Wonderful ribs. In fact the only ones I like. Others I could do without.

    Somehow my elderly parents, found ribs from the current Rendezvous online. The are NOT dry spiced, just slimy like most ribs. Every single time I go to see them, always a whole meal of ribs. I can't get through to them that I intensely dislike all slimy ribs. I don't want to gnaw bones of any kind, ever,.
     
    Last edited: Dec 8, 2019
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