wrote in message
...
"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~

Cannot stand that practice (cross-posting, that is)!

On Sat, 7 Oct 2006 22:05:04 -0400, " BOB" wrote:

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?

True, Bob - but if this is the worst OT post here, I'm OK with it.
Beats the heck out of the OT acrimony of other posters whom I've
blocked out.

Harry

On 08 Oct 2006 01:05:49 GMT, wrote:

"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!

I'll second that!

"Kevin S. Wilson" wrote in message
...
On 08 Oct 2006 01:05:49 GMT, wrote:

"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!

I'll second that!


Ha-Ha! ;-)~

"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.

I don't know where the OP is from - but BBQ does mean different things in
different places (here in the UK for example, it means any form of outdoor
grilling or smoking). Whether they're right or wrong is immaterial, but lots
of people who like good food get to real BBQ via grilling or just a genuine
interest in cooking meat.

One thing we all pretty much agree on though is that slow smoked quality
meat cooked indirectly over wood or lump charcoal is damn tasty. Call it
what you will.

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.

I'm with you 100% on that, but don't scare off people who are genuinely
interested in good eating with snobbery over what words they use....

It's better to have a convert than not have one...

To smoke with a gas grill...
You have to own a gas BBQ with 2 separate controls so you can put your meat on the unlit side of the rack and a couple large handfuls of woodchips (soaked in apple juice 12 hrs) in a pie tin or wrapped in foil with holes in the top, on the lit side of the grill.
Close the lid and monitor carefully that it only gets hot enough to smoke the chips, not cook your meat. Works for all meats. Careful with ribs, they tend to over-smoke easily.

Enjoy......Cj
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.