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re: RIB-OFF 2: memorial day qualifying segment (pt. 1). . . .
Posted on 5/27/17 at 9:30 pm to Jefferson Dawg
Posted on 5/27/17 at 9:30 pm to Jefferson Dawg
Think how crazy this world is:
One day ItDawg's baby is going to grow up and want to make babies of its own. And if he/she is good at it, their partner is probably going to scream his/her name out at some point while that deal is going down. And that name that gets screamed out in future exctasy ..........all depends on who wins an electronic rib contest on a Georgia sports message board.
Far out.
ROMF'ers
One day ItDawg's baby is going to grow up and want to make babies of its own. And if he/she is good at it, their partner is probably going to scream his/her name out at some point while that deal is going down. And that name that gets screamed out in future exctasy ..........all depends on who wins an electronic rib contest on a Georgia sports message board.
Far out.
ROMF'ers
0
Posted on 5/27/17 at 11:17 pm to Jefferson Dawg
quote:
the probe thing does something to make that happen.
Posted on 5/28/17 at 5:48 am to Jefferson Dawg
Any of you guys ever bake your ribs in the oven? I've been doing it like that recently and it is much better than any smoked ribs or any other ribs on the grill. Maybe I'm just not eating at any good bbq joints, but most of the time the ribs are very tender, but just a real mushy texture.
I bake my ribs in the oven for 2 hours covered at 260F, then remove all the foil and juices and then bake them at 400F for like almost an hour or until they are crispy on every side. I usually cook them 20 mins a side and then flip until all sides are crispy. They come out very tender, but the texture isn't mushy. The outside is very crispy and a lot of the time you don't even have to use any sauce, just eat them like they are. Hopefully this won't sound to blasphemous, but they are really better than any grilled ribs or smoked ribs I've ever had.
I bake my ribs in the oven for 2 hours covered at 260F, then remove all the foil and juices and then bake them at 400F for like almost an hour or until they are crispy on every side. I usually cook them 20 mins a side and then flip until all sides are crispy. They come out very tender, but the texture isn't mushy. The outside is very crispy and a lot of the time you don't even have to use any sauce, just eat them like they are. Hopefully this won't sound to blasphemous, but they are really better than any grilled ribs or smoked ribs I've ever had.
Posted on 5/28/17 at 7:33 am to IT_Dawg
quote:
Forecast looking iffy for Monday now. Dammit
Start pulling out during the Summer months...it will keep you from ruining any of the cookout holidays the following year by being at the hospital pretending to be happy about that new bundle of financial responsibility you and the wife are having.
Posted on 5/28/17 at 7:59 am to DawgGONIT
One of my good buddies does them low in the over for 4 hours, then puts em on the grill for about 30 mins to crisp up and finish cooking. Those are probably my favorite home prepared ribs I've ever had
Posted on 5/28/17 at 9:20 am to DawgGONIT
quote:
Any of you guys ever bake your ribs in the oven?
Lawd
quote:
Maybe I'm just not eating at any good bbq joint
Sounds like it. Where have you been?
Posted on 5/28/17 at 10:10 am to FaCubeItches
Your pics still aren't showing up.
Posted on 5/28/17 at 10:13 am to DawgGONIT
quote:
I bake my ribs in the oven for 2 hours covered at 260F.......Hopefully this won't sound to blasphemous, but they are really better than any grilled ribs or smoked ribs I've ever had.
And DawgGONIT throws down the gauntlet!
Looks like we have ourselves a RibOFF brewing here folks.
Posted on 5/28/17 at 11:27 am to Jefferson Dawg
Country "ribs" after marinating 24hrs, dry rub has turned wet... Having my cookout today, visiting friends party tomorrow. Meat hitting the hickory lump on kettle at 1:30 for 2-2.5 hrs indirect @ 225-250... 
This post was edited on 5/28/17 at 11:30 am
Posted on 5/28/17 at 12:11 pm to dallasga6
Very nice!
looks like some liquid persuasion behind the ribs!
looks like some liquid persuasion behind the ribs!
Posted on 5/28/17 at 12:23 pm to dallasga6
Hell yes. Nice work!
RibOFF2 Qualifying Update:
-Dallas putting up a strong entry early
-going to be hard to knock him off the pole
-stay tuned
RibOFF2 Qualifying Update:
-Dallas putting up a strong entry early
-going to be hard to knock him off the pole
-stay tuned
Posted on 5/28/17 at 1:47 pm to Jefferson Dawg
On the grill....
Posted on 5/28/17 at 4:22 pm to Jefferson Dawg
Doing a full rack of baby back ribs tomorrow and maybe 2 dozen chicken wing flats on the BGE. Dry rub made from scratch that Mrs. Vox dubbed #34 Rub.
ETA - Likely make a couple of caipirinas tomorrow to finish off a bottle of cachaca that I've had since last football season. We have some fresh pineapple that my wife used to infuse some rum in the sous vide, so I might make a pineapple caipirina for experimentation's sake.
ETA - Likely make a couple of caipirinas tomorrow to finish off a bottle of cachaca that I've had since last football season. We have some fresh pineapple that my wife used to infuse some rum in the sous vide, so I might make a pineapple caipirina for experimentation's sake.
This post was edited on 5/28/17 at 4:25 pm
Posted on 5/28/17 at 4:33 pm to dallasga6
My Qualifying entry: "Shrimp Ribs"
Everybody loves shrimp ribs. The problem I've found though is it's too hard to get the ribs cut off properly since they're so small. So, what I do is just cook the whole shrimp. And then eat the rest of the shrimp around the Ribs too.
The first step though is to turn regular everyday butter into heroine for the broth using the above ingredients.
Posted on 5/28/17 at 4:40 pm to VoxDawg
quote:
Doing a full rack of baby back ribs tomorrow and maybe 2 dozen chicken..........Likely make a couple of caipirinas tomorrow t
Ribs, Wings, and Rum. I like it.
That's a strong entry right there!
Posted on 5/28/17 at 6:38 pm to Jefferson Dawg
Cachaca, not rum
Posted on 5/28/17 at 6:44 pm to Jefferson Dawg
Shrimp Ribs cont'd:
-that's what the heroine pre-broth looks like mixed but un-rendered
-its in a tuperware thing because you're going to freeze most of it
-this stuff is like gold. One ounce goes a looong way
-Walter White would be proud of this equation
-these shrimp are from Beaufort, SC supposedly
-de-veining sucks so contract that one out to a niece or whatever free labor is available
Posted on 5/28/17 at 7:00 pm to Jefferson Dawg
...
Posted on 5/28/17 at 7:32 pm to Jefferson Dawg
Can you identify the items in this pic. Aside from the flag, onion, and butter
LOL Butter is okay but the LOL Sweet Unsalted is better, home made is best (especially with modern kitchen equipment) is best but real Amish butter is next in line in my book.
As for shrimp ribs, I like them best served with grits.
LOL Butter is okay but the LOL Sweet Unsalted is better, home made is best (especially with modern kitchen equipment) is best but real Amish butter is next in line in my book.
As for shrimp ribs, I like them best served with grits.
quote:
Posted on 5/28/17 at 10:10 pm to Cheese Grits
Those bitters are the tits
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