Wally, I prefer the brown of combined food color, and only use it when
boiling a sirloin or porterhouse. For proper boiling of ribs, a green
colored smoke adds the proper cast to the mix.

As for the catsup crust, since I take the ribs to 320f to get rid of any
parasites, the Hunts catsup crusts up just fine all by itself, or even
when I add in my special secret ingredient of a teaspoon of mustard.

Has anyone tried ribs in the microwave?

Nonny

Wally Bedford wrote:


Nonnymus wrote:
A friend and I were discussing the best way to cook ribs. He swears
that adding liquid smoke to the water as he boils them gives the best
flavor. I prefer sprinkling it on after removing them from the water,
or adding it to the catsup. What are your suggestions, and what is
the best brand of liquid smoke to use?

Nonny

Either way, but when I boil ribs I make sure that I put some red food
coloring in there. It adds a bit of color to the otherwise lifeless
gray organic material that is cooked just right and falling off the bone.

Hey, doesn't Leprocy cause meat to fall off the bone too?!?!

Do you add sugar to your catsup to get that "just right" carmelized
crust? You can't get that unless you bbq them reeeeally hot.


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---Nonnymus---

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