jmcquown wrote:
Goomba38 wrote:

I wish my husband knew how to do ribs

They aren't difficult. Just brush them with oil and pat them down with salt
& pepper and smushed (that's a technical term) garlic. Add some herbs like
dried marjoram and you've got some really nice ribs! Cook over indirect
heat for a couple of hours, until one of the ribs sort of shakes loose. If
desired brush with BBQ sauce towards the end of cooking. I prefer un-sauced
ribs.

I think it is that "hours" part that is our downfall? I swear I want to
try it though. Do they require turning or anything while over indirect
heat?

Thanks for the replies.
I forgot, too...my wife probably won't eat much. More for me.

I also have a great baked beans recipe.

Can't wait.
I eat healthy all week long when I know something like ribs or fried
chicken is coming up.

Babyback ribs...how many should I make?

Group: rec.food.cooking Date: Tue, Jun 19, 2007, 7:05pm (EDT-3) From:
(Leonard*Blaisdell)
" But if you have a good deal at the market, pick up another one. You
can *all* really pig out. I mean this with no offense. I really like
pork ribs. And they're good reheated. Cole slaw and baked beans to
finish. Call me!"
leo
--
http://web0.greatbasin.net/~leo/



You said it!I always pick up more than i need on sale .Theyre great
reheated.I use a charcoal Grill-smoker (Weber)rub with a little oil and
paprika,comes out juicy and tender.Can never have 'too many' ribs
Cheers,Smitty

Goomba38 wrote:
jmcquown wrote:
Goomba38 wrote:

I wish my husband knew how to do ribs

They aren't difficult. Just brush them with oil and pat them down
with salt & pepper and smushed (that's a technical term) garlic.
Add some herbs like dried marjoram and you've got some really nice
ribs! Cook over indirect heat for a couple of hours, until one of
the ribs sort of shakes loose. If desired brush with BBQ sauce
towards the end of cooking. I prefer un-sauced ribs.

I think it is that "hours" part that is our downfall? I swear I want
to try it though. Do they require turning or anything while over
indirect heat?

Sure, turn them once every hour or so. Really, not difficult. In fact,
take a nap, read half a book, then go turn the ribs.

On Wed, 20 Jun 2007 01:44:21 GMT, Mitch Mitch@... wrote:

I have two slabs of BB ribs, each slab is 4.5 pounds.

Is this good for 4 adults, or should I pick up another slab?

This is a rare caloric splurge for me, so I personally plan to pig
out. :-)

I haven't made these in quite a while, so I forget how far they go.

Sounds like plenty to me... I can't love them but I can't eat more
than half a rack of the small ones, or about three large ones!

On 20 Jun 2007 05:07:59 GMT, Blinky the Shark
wrote:

kilikini wrote:
Goomba38 wrote:
Steve Wertz wrote:

Two slabs are enough for 4 people. Assuming they're actually
spare ribs, then they would comfortable feed 5-6 hungry people.

-sw

Also no one just serves ribs. I'm sure there will be other foods to
help fill the belly, so to speak.
I wish my husband knew how to do ribs

You can borrow mine, Goomba. :-D (Just for ribs, though.)

There's gotta be a gag here about Adam losing his rib to Eve, but I
just can't put my finger on a *good* one.

maybe a mash-up with a *vagina dentata* joke.

your pal,
blake

I think it is that "hours" part that is our downfall? I swear I want to
try it though. Do they require turning or anything while over indirect
heat?

Unfortunately, my grill isn't big enough to put 2 slabs over indirect
heat, so I was going to bake them.

Any favorite rubs you guys have?

Goomba38 wrote:
jmcquown wrote:
Goomba38 wrote:

I wish my husband knew how to do ribs

They aren't difficult. Just brush them with oil and pat them down
with salt & pepper and smushed (that's a technical term) garlic. Add some
herbs like dried marjoram and you've got some really nice
ribs! Cook over indirect heat for a couple of hours, until one of
the ribs sort of shakes loose. If desired brush with BBQ sauce
towards the end of cooking. I prefer un-sauced ribs.

I think it is that "hours" part that is our downfall? I swear I want
to try it though. Do they require turning or anything while over indirect
heat?

Nope. Bone side (rack-side) down. The more you open your pit, the longer
they take to cook.

--
Dave
www.davebbq.com

: On Jun 19, 8:44 pm, Mitch Mitch@... wrote:
: I have two slabs of BB ribs, each slab is 4.5 pounds.
:
: Is this good for 4 adults, or should I pick up another slab?
:
: This is a rare caloric splurge for me, so I personally plan to pig
: out. :-)
:
: I haven't made these in quite a while, so I forget how far they go.

: BABY KILLER!

: Sorry, I couldn't resist.

: --Bryan

A common misconception is that "Baby Back" ribs come from young pigs,
which the do not! They are simply the upper portion of the rib cut
off from the lower portion which is the spare rib. Years ago one
used to be able to purchase the entire rib consisting of the "baby"
and "spare" portions. These aren't seen anymore unless you butcher
to your specs.

On Tue, 26 Jun 2007 19:38:26 +0000 (UTC), wrote:

: BABY KILLER!

: Sorry, I couldn't resist.

: --Bryan

A common misconception is that "Baby Back" ribs come from young pigs,
which they do not! They are simply the upper portion of the rib cut
off from the lower portion which is the spare rib. Years ago one
used to be able to purchase the entire rib consisting of the "baby"
and "spare" portions. These aren't seen anymore unless you butcher
to your specs.

Glad you cleared that up because I had absolutely no idea what caused
that outburst.


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