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.
>

--
---Nonnymus---

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