Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
pork spare ribs. educate me
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="1982vett" data-source="post: 1408345" data-attributes="member: 7795"><p>Pretty much my "recipe" also. I salt and pepper mine then rub them down with Tones Cajun Spice. It suits my taste and I don't have to go to the trouble to mix up a rub. 3-4 hours @ ~285-300 using oak for the "fire" and add pecan or mesquite when we put the meat on. Wrap it up tight in foil and put it back on for another 3-4 hours. Really depends on how consistent your heat is and your taste for falling off the bone or if you still like a little bite. After you wrap it up in foil you could finish in an oven but that makes it to easy as you don't have to watch the fire.... :lol: My family likes the ribs "dry" without the sauce but when you unwrap the foil they are far from "dry". Lots of tasty bullion so don't poke a hole in the foil when wrapping.</p><p></p><p>I'm most likely doing brisket or pork butt along side the ribs. The ribs get the cooler end of the pit.</p></blockquote><p></p>
[QUOTE="1982vett, post: 1408345, member: 7795"] Pretty much my "recipe" also. I salt and pepper mine then rub them down with Tones Cajun Spice. It suits my taste and I don't have to go to the trouble to mix up a rub. 3-4 hours @ ~285-300 using oak for the "fire" and add pecan or mesquite when we put the meat on. Wrap it up tight in foil and put it back on for another 3-4 hours. Really depends on how consistent your heat is and your taste for falling off the bone or if you still like a little bite. After you wrap it up in foil you could finish in an oven but that makes it to easy as you don't have to watch the fire.... :lol: My family likes the ribs "dry" without the sauce but when you unwrap the foil they are far from "dry". Lots of tasty bullion so don't poke a hole in the foil when wrapping. I'm most likely doing brisket or pork butt along side the ribs. The ribs get the cooler end of the pit. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
pork spare ribs. educate me
Top