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Baby back pork ribs- precook go to recipe?

Discussion in 'Non-Vegas Chat' started by Joe, Jun 26, 2014.

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  1. Joe

    Joe VIP Whale

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    The grocery store here has a sale on baby back pork ribs for $2.69 #. Share some of your go to recipes for precooking, than finishing them off on the grill. I have a hankering for some ribs but have never had much success trying to slow cook them, indirect heat, on the grill. So I'm looking for a precook first, then finish them off on the grill.
     
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  2. kaemarie

    kaemarie Newbie

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    We just rub them with dry seasonings wrap in foli, put on a cookie sheet. in the oven at 250 for a few hours then finish on the grill.
     
  3. ken2v

    ken2v This Space For Rent

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    That's really all there is to it, Joe, if you don't have a smoker. Find a rub (or paste) you like, par-bake, chill to set, grill. And if using a mop just hit the meat once on each side prior to taking 'em off.
     
  4. Joe

    Joe VIP Whale

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    Define a few hours.
     
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  5. kaemarie

    kaemarie Newbie

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    i will have to ask my husband :)
     
  6. Ty

    Ty ?

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    2.5 hours. IMO they need a liltte liquid in the foil, like a splash of beer or even water. But I love low and slow in the oven, then I coat them with sauce and throw on the grill for char and color.
     
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  7. Turtleman

    Turtleman VIP Whale

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    I've used the same wrap and bake with pretty good success before finishing (and basting with BBQ sauce) on the propane grill. (I'm hoping we won't get into dry vs. wet here.) It really bothers me, however, to resort to the oven when I somehow feel they should be 100% cooked on the grill. You can also boil the ribs first, but we all know that's somewhere between cheating and a sin! I'm now using the Big Green Egg with great success on steaks, burgers, chicken, corn, etc., but have yet to try it on ribs. Soon!
     
  8. fossefritz

    fossefritz Low-Roller

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  9. ken2v

    ken2v This Space For Rent

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    Oh, liquid smoke sucks.

    Way too many no-single-answer-is-"right" debates in the whole realm of "barbecue," indeed. Like pizza.

    I think par-bake is kosher since most folks don't have the time or skill or inclination or equipment to do an actual "barbecue." Yet everyone has an oven and some kind of grill, be it gas or wood/charcoal. The idea is to render a tough piece tender w/o turning it into mush; low-slow, whether wet or dry, be it shanks or short ribs, brisket or ribs or tri-tip.
     
  10. Turtleman

    Turtleman VIP Whale

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    Here's a good link about removing the membrane: http://amazingribs.com/tips_and_technique/skin_n_trim.html Other than that, there are approximately ten zillion websites and recipes, so good luck and let us know how they turn out. (Oh, most of the baby back ribs I've gotten lately don't have the membrane attached.) This is making me hungry!
     
  11. onebud1

    onebud1 Low-Roller

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    6 hours on the smoker...3 hours in the smoke, then 2 hours wrapped in foil (I use pineapple juice and honey), then one hour unwrapped to finish. Always come out great. Got nine racks ready to go for 4th...
     
  12. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    I don't really like grilling much. I know, I know, sacrilege. It's just messy and a PITA for me. Though I have a smoker I like to use every so often. And every year I try to grill more. But the kitchen is inconveniently located for outdoor cooking....

    What I do for ribs is throw them in a crock pot with a bottle (ish, depends on how many ribs) of bbq sauce on low for ~6 hours and then throw in the oven for 40 minutes to dry/brown. I think they're tasty and my husband likes them too. But we don't eat ribs often. (this was the only way I felt comfortable cooking the ribs from the feral pigs my husband has hunted -that meat is SOOOOOO super lean, I thought wet + low & slow was the only way I could prepare it)
     
    Last edited: Jun 26, 2014
  13. jpw711

    jpw711 VIP Whale

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    I slather the ribs with mustard (yellow), then put the rub on heavy, wrap them in plastic wrap and put them in the fridge the night before.
     
  14. fossefritz

    fossefritz Low-Roller

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    I use mustard also to tame catfish taste

    Smother it with yellow mustard overnite in fridge then take out dip in eggwash then goldendip deepfry

    Yummy
     
    Last edited: Jun 26, 2014
  15. Joe

    Joe VIP Whale

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    I'm assuming that is a typo because even Google doesn't know what carfish is.
     
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  16. ken2v

    ken2v This Space For Rent

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    Dijon on salmon is a time honored FRENCH tradition. How frou frou. lol
     
  17. jpw711

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    I'm thinking catfish, and that the mustard takes the "muddy" taste out of non farm raised.
     
  18. fossefritz

    fossefritz Low-Roller

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    yes corrected
     
  19. fossefritz

    fossefritz Low-Roller

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    yes...fresh catch off of pier is only way to go..At least for me:)
     
  20. Drambler

    Drambler High-Roller

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