View Full Version : Dry Ribs ~ NO Forks, NO Sauce, NO Problem

05-03-2010, 01:14 AM



And just in case you are wondering "What's in the cast iron skillet?"


05-03-2010, 01:34 AM
Beautiful dry ribs and onion! What prep did you do to the onion?

05-03-2010, 01:55 AM
I cut the top off and enough of the other end to make it sit level. Then make some wagon wheel cuts in it, then wrap in plastic wrap and micro on high for 1 minute, rest 30 seconds, and go 1 more minute. This brings out the juice and opens the petals slightly.

Next I remove the plastic and transfer to a foil square. Add some olive oil (you can watch it get sucked in) and add a little in the foil. Then some beef bullion powder goes on. The foil is molded around the onion but not closed off at the top... you want it to get some smoke flavor. I usually set mine in a #3 cast iron skillet and keep on the cooker for about 45 minutes.





05-03-2010, 02:07 AM
Thanks for the details. I like the thought of the beef flavor on the onion. I'll have to give this a go when I cook up some prime ribeyes with blue cheese sauce on Tuesday night.

05-03-2010, 02:51 AM
Yeah, those ribs tho are the centrepeice. Man they are nice!

05-03-2010, 03:53 AM
With ribs cooked like that sauce would be a crime

05-03-2010, 10:46 AM
I'm admiring the color of your ribs. Can I ask what rub, wood, heat, and time you cooked with?

Chef Jim
05-03-2010, 10:58 AM
Great stuff, I like the onion!

05-03-2010, 11:17 AM
I do the onion but just use BUTTER :clap2:

05-03-2010, 01:30 PM
Those sure are some purty ribs!

05-03-2010, 01:32 PM
Good ribs don't need no sauce! :clap2:

05-03-2010, 01:41 PM
Those are some devastatingly beautiful ribs!

05-03-2010, 01:41 PM
Those are beautiful, the onion too!:cool:

05-03-2010, 02:00 PM
That is the color I wish my ribs would come out at more often.

05-03-2010, 02:51 PM
Beautiful color on the ribs.

05-03-2010, 02:57 PM
I appreciate your ribs.

05-03-2010, 04:22 PM
I'm admiring the color of your ribs. Can I ask what rub, wood, heat, and time you cooked with?

I tend to layer my rubs, so there is a sprinkle of some coarse lemon pepper and Montreal seasoning on them first. But the main rub is Rudy's, which is a peppery rub with paprika which contributes to the color. I used a light brushing of olive oil to anchor them. That plus the natural fats that were sweating out helped on the shine.

The wood is good quality cherry, which also adds to the color. The cooker temp was mostly 275. They were on the cooker (meat up) for 2-1/2 hours then I foiled them (meat down) for 45 minutes, then back on the cooker meat up for 30 minutes or so.

Nothing fancy in the foil, a sprinkle of Rudys before the ribs went down and maybe 2 tablespoons of water.

05-03-2010, 04:55 PM
Them look like good eatin'....

05-03-2010, 06:52 PM
I'd take a couple of those now ... for dessert.

Mad Max
05-03-2010, 07:03 PM
ribs look excellent, no need for sauce IMO. Onion looks good, too