Yeah, you kind of expect that. I've been watching BBQ U and a few
other BBQ programs lately.

BBQ isn't real big here with winter 4 months of the year.

I love to cook steak burgers on the grill, as well as NY striploin and
filet mignon.

At this point I'm thinking of looking into one of those smokers.

On Sat, 7 Oct 2006 12:07:01 -0700, "Dave Bugg"
wrote:

Sorry, but that will never be BBQ by any stretch of the imagination; no more
so then dumping chef-boy-ardee into a pot means that your cooking Italian.
Please, go to http://www.eaglequest.com/~bbq/faq2/toc.html and read up on
what BBQ actually is.

a: WELCOME BACK TO AFB!!!!!!!!!!!

b: Thank you for posting the link to eaglequest--that should help the
OP learn how.

c: What news since the Sept 15 update? And are you still open in the
old place?
(I doubt I'll get over there this year anyway, but hope to, early next
spring)

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

Green Mtn. Griller typed:
wrote in message
ups.com...
Actually, what I liked about my mom's Beef Ribs is that I could
taste
the meat itself. I don't have any liquid smoke, unfortunately.
I'll
have to put it on the list.


He's joking about the liquid smoke. And the boiling. And the
scraping.

Who me? Naw. I've seen the light, been converted, etc. Crockpot +
strong, spicey sauce + liquid smoke! MMMMMMMMMmmmmmmmmmmmmmmmmmmmm.
You can even use tofu since it's already missing that meaty taste.

BOB
anybody want to buy a smoker or two? (or six?)

"Denny Wheeler" wrote in message
...
On Sat, 7 Oct 2006 12:07:01 -0700, "Dave Bugg"
wrote:

Sorry, but that will never be BBQ by any stretch of the imagination; no
more
so then dumping chef-boy-ardee into a pot means that your cooking Italian.
Please, go to http://www.eaglequest.com/~bbq/faq2/toc.html and read up on
what BBQ actually is.

a: WELCOME BACK TO AFB!!!!!!!!!!!

b: Thank you for posting the link to eaglequest--that should help the
OP learn how.

c: What news since the Sept 15 update? And are you still open in the
old place?
(I doubt I'll get over there this year anyway, but hope to, early next
spring)

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

Ahem. I suggested the FAQ site to the OP last night @ rec.food.cooking
where he or she first went looking for help with ribs. Credit was given to
this group, hence the post here today. Guess the bbq/grilling ideas weren't
as attractive as the oven. Just trying to get my 15 seconds of fame! Still
have 14 min. 45 sec. in the bank!

" BOB" wrote in message
...
Green Mtn. Griller typed:
wrote in message
ups.com...
Actually, what I liked about my mom's Beef Ribs is that I could taste
the meat itself. I don't have any liquid smoke, unfortunately. I'll
have to put it on the list.


He's joking about the liquid smoke. And the boiling. And the scraping.

Who me? Naw. I've seen the light, been converted, etc. Crockpot +
strong, spicey sauce + liquid smoke! MMMMMMMMMmmmmmmmmmmmmmmmmmmmm. You
can even use tofu since it's already missing that meaty taste.

BOB
anybody want to buy a smoker or two? (or six?)


Mmmm! Pulled tofu! Yumm-o! ;-)

On Sat, 07 Oct 2006 21:59:44 GMT, "Green Mtn. Griller"
wrote:

(me, to Dave Bugg)
a: WELCOME BACK TO AFB!!!!!!!!!!!

b: Thank you for posting the link to eaglequest--that should help the
OP learn how.

c: What news since the Sept 15 update? And are you still open in the
old place?
(I doubt I'll get over there this year anyway, but hope to, early next
spring)

Ahem. I suggested the FAQ site to the OP last night @ rec.food.cooking
where he or she first went looking for help with ribs. Credit was given to
this group, hence the post here today. Guess the bbq/grilling ideas weren't
as attractive as the oven. Just trying to get my 15 seconds of fame! Still
have 14 min. 45 sec. in the bank!

Well, I'm not reading rfc these days--no time. But I'll donate 1 1/2
seconds to your fame account.
g


-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

On 7-Oct-2006, " BOB" wrote:

In oups.com,
typed:
Oops, I meant cook them in the bbq sauce and water in the caserole
dish.

You forgot to *BOIL* them first.

Jeez BOB. Read what you replied to. He downright stated that he's going
to cook (boil) the ribs in a wet sauce. He did forget to mention the liquid
smoke though.

--
Brick(Youth is wasted on young people)

On 7-Oct-2006, wrote:

I just tasted them, and you're right, they are rather flavourless apart
from the meat itself.

I only have a gas bbq and no wood handy either.

One day I'd love to cook them like that, though.

Get a Cameron Original Stovetop Smoker Model 30001 right he

http://www.tenderizemeat.com/stoveto...er-p-2419.html

Give your ribs an hour or so in the smoker, then finish in the oven on a
rack at 225°F or so.
You'll get a product very close to real pit smoked BBQ.

--
Brick(Youth is wasted on young people)

I just wanted to thank everyone who replied to my post. There are many
different ways of cooking and I will definitely try the other ways that
were mentioned here.

The ribs turned out to be very good, especially cold. What I found
made the difference was putting the sauce on at the last moment and
then putting them on the grill for five minutes a side with the sauce
side down and then adding more sauce at the end.

The uncooked ribs were really good quality too.

On Sat, 07 Oct 2006 13:35:39 -0700, Nonnymus
wrote:

You're getting some gentle kidding. Every one of us started out as a
beginner. Some were lucky enough to learn from experienced outdoor
cookers and some had to teach themselves. Some of the things most of us
would agree on a

1) ribs should be slowly smoked and never boiled. Whether you use a
rub, mop or sauce is a matter of personal choice and regional taste.
2) never use liquid smoke in or on anything. Using liquid smoke is an
inside "joke" among barbecuers

wrote:

I'll be the Devil's Advocate here and point out
- OP didn't use the words 'BBQ' or 'Smoke'. And there's not a thing
wrong with braised ribs [in a nice Hoisin Sauce].

Harry

"Green Mtn. Griller" wrote:
[ . . . ]
Ahem. I suggested the FAQ site to the OP last night @ rec.food.cooking
where he or she first went looking for help with ribs. Credit was given
to this group, hence the post here today. Guess the bbq/grilling ideas
weren't as attractive as the oven. Just trying to get my 15 seconds of
fame! Still have 14 min. 45 sec. in the bank!

Anbd thank you VERY much for not cross-posting!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Harry Demidavicius typed:

I'll be the Devil's Advocate here and point out
- OP didn't use the words 'BBQ' or 'Smoke'. And there's not a thing
wrong with braised ribs [in a nice Hoisin Sauce].

Harry

Yabbut...what's the name of *this* newsgroup?

"Dave Bugg" wrote in message
...
wrote:

I realise this isn't BBQ (yet) but I thought I would try this.

I bought four pounds of Pork Back ribs,

placed them in a large caserole dish with

1 Bottle of Presidents Choice BBQ Sauce,

and an equal part of water and left them overnight to marinade.

I'm going to cook them for four to five hours at 225 degres in the
oven.

Sorry, but that will never be BBQ by any stretch of the imagination; no
more so then dumping chef-boy-ardee into a pot means that your cooking
Italian. Please, go to http://www.eaglequest.com/~bbq/faq2/toc.html and
read up on what BBQ actually is.

Now, you can cook ribs in any way you desire. You can even boil 'em and
pull every morsel of meat flavor into the water. You can grill 'em and
slather 'em with 100 bottles of some sauce. I have no problem with folks
cooking or abusing ribs in any way they want. Heck, one of my favorite
ways to do ribs is to bake 'em with sauerkraut. But when you stick the
term "BBQ" and "Ribs" together, you want to make sure that 'Qing ribs is
really what yer doing.

--
Dave
www.davebbq.com



Dave, I combine leftover BBQ ribs with sauerkraut, some sausage, duck
confit, etc. to make sort of a "wild west" choucroute garni", using ribs
instead of a ham hock. It's great. The sauerkraut liquid takes on a great
taste compared to the real thing.

Kent

wrote in message
oups.com...
I just tasted them, and you're right, they are rather flavourless apart
from the meat itself.

I only have a gas bbq and no wood handy either.

One day I'd love to cook them like that, though.


If you have a three burner gas grill you can produce decent BBQ ribs, if you
smoke the ribs indirectly, with foil wrapped wood over the live burner. It's
not as good as traditional ribs, but it works.

Kent

"Denny Wheeler" wrote in message
news
On Sat, 07 Oct 2006 21:59:44 GMT, "Green Mtn. Griller"
wrote:

(me, to Dave Bugg)
a: WELCOME BACK TO AFB!!!!!!!!!!!

b: Thank you for posting the link to eaglequest--that should help the
OP learn how.

c: What news since the Sept 15 update? And are you still open in the
old place?
(I doubt I'll get over there this year anyway, but hope to, early next
spring)

Ahem. I suggested the FAQ site to the OP last night @ rec.food.cooking
where he or she first went looking for help with ribs. Credit was given
to
this group, hence the post here today. Guess the bbq/grilling ideas
weren't
as attractive as the oven. Just trying to get my 15 seconds of fame!
Still
have 14 min. 45 sec. in the bank!

Well, I'm not reading rfc these days--no time. But I'll donate 1 1/2
seconds to your fame account.
g


-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

Hey, I'll take it! Thanks! (14 min., 58 1/2 sec. to go!)