Hi, there,
Can anyone tell me how to cook ribs?
BB

You can cook them various ways in the preparatory stage, but usually they
are always fininshed either on the grill or in the oven/broiler. Some people
smoke their ribs, other marinade them in a water based marinade. Then
covering such a steel or cast iron deep dish ware( preferably a four indeep
hotel pan or a 6 inch deep half pan if you cut the rib down to size). Some
people also boil them or steam it, covered or uncovered. But the more
conventional way would be either smoking, roasting, or boiling. Smoking can
be very time consuming, but the flavor is well worth it.
A good quick way to making ribs is right he

http://www.grillthrill.com/grillthri...s.php?id=26&ca
tegory=15&parent=14

or:

The Original Baby Back Ribs

Ingredients:

2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Directions:

1)Tear off 4 pieces of aluminum foil big enough to enclose each portion of
ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs
liberally with the basic glaze or BBQ sauce you have and place each portion
in its own piece of foil sprinkled modestly with
Grill Thrill's Original blend.You can sub this with any seasoning blend out
there. Depends how hot or sweet you want to go. Wrap tightly and refrigerate
for at least 8 hours, or overnight.
2) Preheat oven to 300 degrees F (150 degreesC).
3) Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C)
for 2 1/2 hours. Remove from foil and add more sauce, if desired.


Kenneth Palmer
Managing Partner
Grill Thrill Seasonings, L.L.C.
Tel - 850-774-7254
Fax - 850-236-5403
USA
http://www.grillthrill.com



"hotbb" wrote in message
...
Hi, there,
Can anyone tell me how to cook ribs?
BB

"GTE" wrote in message
...
You can cook them various ways in the preparatory stage, but usually they
are always fininshed either on the grill or in the oven/broiler. Some
people
smoke their ribs, other marinade them in a water based marinade. Then
covering such a steel or cast iron deep dish ware( preferably a four
indeep
hotel pan or a 6 inch deep half pan if you cut the rib down to size). Some
people also boil them or steam it, covered or uncovered. But the more
conventional way would be either smoking, roasting, or boiling. Smoking
can
be very time consuming, but the flavor is well worth it.
A good quick way to making ribs is right he


http://www.grillthrill.com/grillthri...s.php?id=26&ca
tegory=15&parent=14

or:

The Original Baby Back Ribs

Ingredients:

2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Directions:

1)Tear off 4 pieces of aluminum foil big enough to enclose each portion of
ribs. Spray each piece of foil with vegetable cooking spray. Brush the
ribs
liberally with the basic glaze or BBQ sauce you have and place each
portion
in its own piece of foil sprinkled modestly with
Grill Thrill's Original blend.You can sub this with any seasoning blend
out
there. Depends how hot or sweet you want to go. Wrap tightly and
refrigerate
for at least 8 hours, or overnight.
2) Preheat oven to 300 degrees F (150 degreesC).
3) Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C)
for 2 1/2 hours. Remove from foil and add more sauce, if desired.


Kenneth Palmer
Managing Partner
Grill Thrill Seasonings, L.L.C.
Tel - 850-774-7254
Fax - 850-236-5403
USA
http://www.grillthrill.com




You guys are in on thie together aren't ya? You're just tryin to start
somethin', huh? Man.............

--
Fosco Gamgee Whitfurrows
and his 6" boner

"GTE" wrote in message ...
You can cook them various ways in the preparatory stage, but usually they
are always fininshed either on the grill or in the oven/broiler. Some people
smoke their ribs, other marinade them in a water based marinade. Then
covering such a steel or cast iron deep dish ware( preferably a four indeep
hotel pan or a 6 inch deep half pan if you cut the rib down to size). Some
people also boil them or steam it, covered or uncovered. But the more
conventional way would be either smoking, roasting, or boiling. Smoking can
be very time consuming, but the flavor is well worth it.
A good quick way to making ribs is right he

http://www.grillthrill.com/grillthri...s.php?id=26&ca
tegory=15&parent=14

or:

The Original Baby Back Ribs

Ingredients:

2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Directions:

1)Tear off 4 pieces of aluminum foil big enough to enclose each portion of
ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs
liberally with the basic glaze or BBQ sauce you have and place each portion
in its own piece of foil sprinkled modestly with
Grill Thrill's Original blend.You can sub this with any seasoning blend out
there. Depends how hot or sweet you want to go. Wrap tightly and refrigerate
for at least 8 hours, or overnight.
2) Preheat oven to 300 degrees F (150 degreesC).
3) Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C)
for 2 1/2 hours. Remove from foil and add more sauce, if desired.


Kenneth Palmer
Managing Partner
Grill Thrill Seasonings, L.L.C.
Tel - 850-774-7254
Fax - 850-236-5403
USA
http://www.grillthrill.com



"hotbb" wrote in message
...
Hi, there,
Can anyone tell me how to cook ribs?
BB



Kenneth, just a note to thank you for not trying to pass off your
recipe as bbq of any sort.

In article , "hotbb"
wrote:

Hi, there,
Can anyone tell me how to cook ribs?
BB

Over a Bic lighter.

monroe(if you're out of birthday candles)

hotbb wrote:
Hi, there,
Can anyone tell me how to cook ribs?
BB




Start your reading here http://www.eaglequest.com/~bbq/
It is very interesting reading and you should learn allot from this site.

Happy Q'en

BBQ

"Monroe, of course..." wrote in message
...
In article , "hotbb"
wrote:

Hi, there,
Can anyone tell me how to cook ribs?
BB

Over a Bic lighter.

monroe(if you're out of birthday candles)
I always use a flaming marshmellow.
Jack

In article , Steve Wertz
wrote:

On Tue, 30 Sep 2003 01:59:02 -0700, "GTE" wrote:

snip spammy nonsense
Kenneth Palmer
Managing Partner
Grill Thrill Seasonings, L.L.C.

So where's the "grill" in "Grill Thrill"?

This is a BBQ group.


I, myself, was wondering instead where the "Thrill" part was....

monroe(unthrilled)

"Monroe, of course..." wrote in message
...
In article , Steve Wertz
wrote:

On Tue, 30 Sep 2003 01:59:02 -0700, "GTE" wrote:

snip spammy nonsense
Kenneth Palmer
Managing Partner
Grill Thrill Seasonings, L.L.C.

So where's the "grill" in "Grill Thrill"?

This is a BBQ group.


I, myself, was wondering instead where the "Thrill" part was....

monroe(unthrilled)

So does this seem like the same guy posting twice under diff names or maybe
2 people from the same company? Did we just get ganged up on?

--
Fosco Gamgee Whitfurrows
and his 6" boner

"GTE" wrote in message
...
. Maybe you have been a chef for tren years, I don't know.
But I have. If you listen up, you might learn something from me and my
associates.

Thanks for your time and consideration.

Kenneth Palmer

Perhaps if you listen up,you might learn something as well.
Couldn't hurt...try it.

Jack
chief fire tender

"GTE" wrote

If you listen up, you might learn something from me and my
associates.

Thanks for your time and consideration.



Is this the crap you figger on teachin us?


The Original Baby Back Ribs

Ingredients:

2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Directions:

1)Tear off 4 pieces of aluminum foil big enough to enclose each portion of
ribs. Spray each piece of foil with vegetable cooking spray. Brush the
ribs
liberally with the basic glaze or BBQ sauce you have and place each
portion
in its own piece of foil sprinkled modestly with
Grill Thrill's Original blend.You can sub this with any seasoning blend
out
there. Depends how hot or sweet you want to go. Wrap tightly and
refrigerate
for at least 8 hours, or overnight.
2) Preheat oven to 300 degrees F (150 degreesC).
3) Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C)
for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Because if it is, I'm bettin most of us have probably made the mistake of
doing something very similar at some point in our ignorant lives and we've
had enough sense to learn not to do it again. Now most of the people on here
are willing to learn if you've got something to teach but I get the
impression you have nothing to teach us other than maybe where to buy and
how to use your silly products. Oh..and your 10 years as a "yes man
corporate chef" don't really impress us none, buster, so y'all can keep that
nonsense to yourself. Emeril's a chef, too, and he wraps his, *ahem* , gall
darn ribs in plastic wrap before he puts 'em in the oven. Chef......Sheesh!

--
Fosco Gamgee Whitfurrows
and his 6" boner
recently appointed Barbecue God

To the ones who feel they need to bash their own intellect,

Personally I don't think my religion has anything to do with BBQin ribs, so
let's keep it out of here. If you would like know more about Jesus, then
plpease don't ever hesitate to ask. Someone was there for me when I needed
it most, and I will always be there for anyone else. But poking fun at
something that means so much to someone as their faith , is just plain
dishonorable.

If you all don't care for my signature, I am sorry. It is legal for me to
put it there. And it is legal for me to give advice to people that need it,
especially when it comes to cooking. Maybe we can get together and sit down
and trade resumes. Maybe you have been a chef for tren years, I don't know.
But I have. If you listen up, you might learn something from me and my
associates.

Thanks for your time and consideration.

Kenneth Palmer
Managing Partner
Grill Thrill Seasonings, L.L.C.
Tel - 850-774-7254
Fax - 850-236-5403
USA
http://www.grillthrill.com
"bbq" wrote in message
news:JRheb.642228$o%2.300643@sccrnsc02...


hotbb wrote:
Hi, there,
Can anyone tell me how to cook ribs?
BB




Start your reading here http://www.eaglequest.com/~bbq/
It is very interesting reading and you should learn allot from this site.

Happy Q'en

BBQ

I haven't seen anything yet bust bashing those who post valuable
information. If it's about cooking then we'll talk. About the religion
thing, someone said I was spamming the Christian newsgroups. Get you facts
straight before the bashing begins. I am not here to sell, just make cooking
friends. I guess you aren't one of them until you decide to come out and
start talking about food.

--
Kenneth Palmer
Managing Partner
Grill Thrill Seasonings, L.L.C.
Tel - 850-774-7254
Fax - 850-236-5403
USA
http://www.grillthrill.com
"Steve Wertz" wrote in message
...
On Tue, 30 Sep 2003 22:25:03 -0700, "GTE" wrote:


To the ones who feel they need to bash their own intellect,

Personally I don't think my religion has anything to do with BBQin ribs,
so
let's keep it out of here. If you would like know more about Jesus, then
plpease don't ever hesitate to ask.

That's the last thing most of us would do here.

Someone was there for me when I needed
it most, and I will always be there for anyone else. But poking fun at
something that means so much to someone as their faith , is just plain
dishonorable.

WTF said anything about your religion? Pbbt. Typical religious
tweaker - starts freaking out about his religion even though nobody
even mentioned it.

If you all don't care for my signature, I am sorry. It is legal for me to
put it there. And it is legal for me to give advice to people that need
it,
especially when it comes to cooking. Maybe we can get together and sit
down
and trade resumes. Maybe you have been a chef for tren years, I don't
know.
But I have. If you listen up, you might learn something from me and my
associates.

Please keep you and your 'associates' out of here. We had enough of
the Kirk Frasier crowd to last us a year.

-sw

"GTE" wrote in message
...
I haven't seen anything yet bust bashing those who post valuable
information. If it's about cooking then we'll talk. About the religion
thing, someone said I was spamming the Christian newsgroups. Get you facts
straight before the bashing begins. I am not here to sell, just make
cooking
friends. I guess you aren't one of them until you decide to come out and
start talking about food.


Perhaps lurking a bit would have been to your advantage. At best, your
initial post was completely ignorant and at worst, inciteful. This is a bbq
newsgroup, not simply a cooking ng, and we discuss meat cooked over fire,
not wrapped in foil, not baked in a kitchen oven.

http://www.bbq-porch.org/faq.asp will get you up to speed.

Jack

PS Jay-sus mighta turned water into wine, fed everyone with a can of tuna
and a coupla hunks of pita bread, but he never cooked bbq.

"GTE" wrote in message
...
I haven't seen anything yet bust bashing those who post valuable
information. If it's about cooking then we'll talk.

Not cooking, BBQ!!!! Not wrapping ribs in foil, dumping Kraft on them and
baking them in an oven. Low and slow in a pit over hardwood coals.

About the religion
thing, someone said I was spamming the Christian newsgroups. Get you facts
straight before the bashing begins. I am not here to sell, just make
cooking
friends. I guess you aren't one of them until you decide to come out and
start talking about food.

We're not chefs, cooks or gourmets....we're bbq freaks.


--
Kenneth Palmer
Managing Partner
Grill Thrill Seasonings, L.L.C.
Tel - 850-774-7254
Fax - 850-236-5403
USA
http://www.grillthrill.com

I think you'll find most on this group go to Penzey's for their good spices.

"Steve Wertz" wrote in message
...
On Tue, 30 Sep 2003 22:25:03 -0700, "GTE" wrote:


To the ones who feel they need to bash their own intellect,

Personally I don't think my religion has anything to do with BBQin
ribs,
so
let's keep it out of here. If you would like know more about Jesus,
then
plpease don't ever hesitate to ask.

That's the last thing most of us would do here.

Someone was there for me when I needed
it most, and I will always be there for anyone else. But poking fun at
something that means so much to someone as their faith , is just plain
dishonorable.

WTF said anything about your religion? Pbbt. Typical religious
tweaker - starts freaking out about his religion even though nobody
even mentioned it.

If you all don't care for my signature, I am sorry. It is legal for me
to
put it there. And it is legal for me to give advice to people that need
it,
especially when it comes to cooking. Maybe we can get together and sit
down
and trade resumes. Maybe you have been a chef for tren years, I don't
know.
But I have. If you listen up, you might learn something from me and my
associates.

Please keep you and your 'associates' out of here. We had enough of
the Kirk Frasier crowd to last us a year.

-sw