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garyk1398
07-26-2009, 01:49 PM
http://us.mg4.mail.yahoo.com/ya/download?mid=1%5f153847%5fAKYIw0MAAM3YSmsP0QKAQWFe y1E&pid=2.1&fid=Inbox&inline=1
Just thought I post this pic in case someone here needs to know how to make "Killer ribs". Saw the magazine while waiting to check out at the local grocery store.

BigAl
07-26-2009, 01:52 PM
Looks like they killed the pic!

Smoke & Beers
07-26-2009, 01:57 PM
So "killer" that they brand it with a X?

Isn't that the international symbol for boiling water??:mrgreen:

Meat Burner
07-26-2009, 03:39 PM
No picture Gary:icon_frow

garyk1398
07-26-2009, 03:43 PM
Thanks I'll give it another try. I took the pic from my cell phone and can't get it to work!

garyk1398
07-26-2009, 03:51 PM
How about now?

Rick's Tropical Delight
07-26-2009, 04:19 PM
i saw that at the check-out also and just shook my head.

they look terrible! i bet 2 they are boiled! :shock:

Kevin
07-26-2009, 04:22 PM
i saw that at the check-out also and just shook my head.

they look terrible! i bet 2 they are boiled! :shock:

But,,,, they've got nice layer of "jelly" on top!

aquablue22
07-26-2009, 04:24 PM
Rick, I'll bet it say's something in the line of, "par-boil and apply liquid smoke for that real Bar B Que pit flavor!" How's the head, a little tail of the dog yet?

landarc
07-26-2009, 04:34 PM
Look at that white pork meat, has to have been boiled. I have never seen pure white ribs that were cooked over wood or charcoal.

Rick's Tropical Delight
07-26-2009, 04:36 PM
Rick, I'll bet it say's something in the line of, "par-boil and apply liquid smoke for that real Bar B Que pit flavor!" How's the head, a little tail of the dog yet?

not today. miller light kegs are as bad as boiled ribs!

GreasePig
07-26-2009, 05:30 PM
You should send them some pics of REAL BBQ Rick lol Your pics knock that in the dirt...

TN_BBQ
07-27-2009, 10:32 AM
PLUS they have a recipe for beer can chicken.

I agree with the others. I suspect they baked, steamed or par-boiled the ribs simply because the average person doesn't have a BBQ smoker. Maybe, and thats a big maybe, they suggest throwing the ribs on the grill for a bit.

smokinvic
07-27-2009, 12:50 PM
Where is that beautiful smoke ring?

cmcadams
07-27-2009, 12:54 PM
That was a magazine I was looking forward to.. until I saw it. why can't these mags talk to real experts?

chambersuac
07-27-2009, 01:05 PM
Did Shane give up on brisket and doing ribs now? I keeed, I keeed. Sorry Shane ;)

landarc
07-27-2009, 02:06 PM
That was a magazine I was looking forward to.. until I saw it. why can't these mags talk to real experts?
Because most people do not want to invest the time and effort to do it right, or even to learn to do it right. I have a old friend that argues her ribs are better than mine and she doesn't 'waste' time with cooking them for hours. She boils and then grills at high heat. She even claims that she prefers ribs to be chewy and that smoking ruins the meat. You just gotta figure that a lot of people don't get what we do, or why we love it.

tommykendall
07-27-2009, 03:20 PM
That was worth the wait for the picture. Wonder if they sold out of that edition already. :roll:

smoovdowt
07-27-2009, 03:45 PM
Actually they "re-printed" it due to high demand

Steve_M9
07-27-2009, 03:57 PM
i saw that at the check-out also and just shook my head.

they look terrible! i bet 2 they are boiled! :shock:

Are you betting your 2 cents or someone else's?:-P

guymistery
07-27-2009, 04:11 PM
Not too many people are willing to invest the time for real bbq. My bet is that they have never had it!

Bamabuzzard
07-27-2009, 04:20 PM
Because most people do not want to invest the time and effort to do it right, or even to learn to do it right. I have a old friend that argues her ribs are better than mine and she doesn't 'waste' time with cooking them for hours. She boils and then grills at high heat. She even claims that she prefers ribs to be chewy and that smoking ruins the meat. You just gotta figure that a lot of people don't get what we do, or why we love it.

BINGO!!! My uncle (on my dad's side) is a pure JACK-ARSE when it comes to this. My immediate family lives "out of town" from where I was raised and where most of my family still resides. So when we go back to visit we always cookout. Well, my grandmother ALWAYS requests that I smoke ribs and pork butt (for some pulled pork sammiches) because since my grandfather died there's no one there in family to bbq for her.

However, it never fails that my uncle has to make a comment of me "wasting my time" and that he can do them "just as good if not better" on his propane grill. He goes ON AND ON AND ON about it. :mad:

thunter
07-27-2009, 04:27 PM
Killer Ribs... Yep, they sure look like they'd kill me if I ate'm! :biggrin::biggrin:

jazzspot
07-27-2009, 04:29 PM
However, it never fails that my uncle has to make a comment of me "wasting my time" and that he can do them "just as good if not better" on his propane grill. He goes ON AND ON AND ON about it. :mad:
I'd say it's about time for a Rib Throwdown between you and your uncle the next time you visit the family and have a BBQ!!

jestridge
07-27-2009, 06:40 PM
As Jed Clampett would say ,Just pitful

landarc
07-27-2009, 07:13 PM
I figure it this way...

Folks that eat ribs boiled and grilled in 15 minutes are all about the end of the race. They are the same ones that will tell you that there spare time at home is worth $500 an hour and are miserable and complain that the world is rotten to the core.

Folks that BBQ are all about the journey, the planning, fire, prep and smoking are all a part of the journey. They are the ones that will tell you that sitting around all night, drinking beer with family and friends and watching the sun rise is priceless and not a waste of time, it is the joy of life.

Chef Country
07-27-2009, 07:14 PM
man that sucks, you know how many people waste their time and money to runin good ribs, if you cant do it right then just dont do it

jgh1204
07-27-2009, 08:49 PM
Honey 'n' Orange Back Ribs


Rated http://sitelife.bhg.com/ver1.0/Content/images/icons/fullstar.gifhttp://sitelife.bhg.com/ver1.0/Content/images/icons/fullstar.gifhttp://sitelife.bhg.com/ver1.0/Content/images/icons/fullstar.gifhttp://sitelife.bhg.com/ver1.0/Content/images/icons/fullstar.gifhttp://sitelife.bhg.com/ver1.0/Content/images/icons/emptystar.gif by 4 people Rate This http://sitelife.bhg.com/ver1.0/Content/images/icons/emptystar.gifhttp://sitelife.bhg.com/ver1.0/Content/images/icons/emptystar.gifhttp://sitelife.bhg.com/ver1.0/Content/images/icons/emptystar.gifhttp://sitelife.bhg.com/ver1.0/Content/images/icons/emptystar.gifhttp://sitelife.bhg.com/ver1.0/Content/images/icons/emptystar.gif



Rate and Comment (http://www.bhg.com/bhg/recipes/commentsRatingsDisplay.jsp?recipeId=R056421)


Makes: 6 servings
Prep: 40 minutes
Marinate: 4 to 24 hours
Cook: 1 hour
Grill: 25 minutes



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Ingredients



5 to 6 pounds pork baby back ribs (loin back ribs), cut into 3- to 4-rib portions
1 29-ounce can tomato sauce
2/3 cup honey (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168381552804.xml)
1/2 cup finely chopped onion
1/4 cup soy sauce
1/4 cup red wine vinegar
2 teaspoons onion powder
2 teaspoons finely shredded orange peel
1-1/2 teaspoons garlic (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168294712967.xml) powder
1-1/2 teaspoons ground ginger (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168295063983.xml)
1 teaspoon barbecue seasoning


Directions

1. To precook ribs, place ribs in a Dutch oven. Add enough water (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1170106718255.xml) to cover ribs. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Drain (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168292428811.xml) ribs and cool.

2. Meanwhile, for marinade-sauce, in a large saucepan combine (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168287604217.xml) tomato sauce, honey, onion, soy sauce, vinegar, onion powder, orange peel, garlic powder, ginger, and barbecue seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove saucepan from heat; cool sauce completely.

3. Place an extra-large, self-sealing plastic bag in a large bowl. Place ribs in the bag. Pour about 3 cups of the cooled sauce over the ribs; seal bag. Turn ribs in bag to coat. (Cover and refrigerate remaining sauce to serve with ribs). Refrigerate ribs for 4 to 24 hours, turning bag occasionally.
4. To grill (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168379610132.xml) ribs, remove ribs from marinade (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168456788414.xml), reserving marinade for brush on during grilling. Place ribs on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes, turning and basting occasionally with some of the reserved marinade. Discard any remaining marinade. In a small saucepan heat the remaining sauce not used for marinating and pass with ribs. Makes 6 servings.

Nutrition Facts



Servings Per Recipe 6 servings
Calories 1024,
Total Fat (g) 65,
Saturated Fat (g) 25,
Monounsaturated Fat (g) 29,
Polyunsaturated Fat (g) 6,
Cholesterol (mg) 261,
Sodium (mg) 1304,
Carbohydrate (g) 31,
Total Sugar (g) 25,
Fiber (g) 1,
Protein (g) 74,
Vitamin C (DV%) 3,
Calcium (DV%) 13,
Iron (DV%) 25,
Percent Daily Values are based on a 2,000 calorie diet

bbq lover
07-27-2009, 08:52 PM
lol wears the smoke ring ????

Ron5442
07-27-2009, 09:49 PM
Back before my smoky enlightenment, I use to crock pot my ribs and even they would come out better looking than that picture.

LT72884
07-27-2009, 09:55 PM
But,,,, they've got nice layer of "jelly" on top!

Mmmm jelly