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Any good barbecuers here?
#1
Any good barbecuers here?
Ok, 

I am looking for advice to tenderize pork ribs. Every time I cook them, they taste good, but have never been able to get the "fall of the bone" mantra I always hear.

I also know that with slow smokers you don't do high heat and you keep the smoker moisturized with a pan of water.

Ok, but here is the thing, I am cooking these ribs in an electric oven. So how do I do the same thing in indirect low heat?

Any advice?

What would be a good temp? And how would I prep them before cooking them?
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#2
RE: Any good barbecuers here?
Super easy.

Peel the membrane off the back, quarter apples and onions and use your favorite rub (chiles and brown sugar ftw), completely wrap them in foil, and cook between 215 and 275 until done (it'll take hours). I usually pull all the bones out before I serve.

If you want, finish em on the grill, lol.
I am the Infantry. I am my country’s strength in war, her deterrent in peace. I am the heart of the fight… wherever, whenever. I carry America’s faith and honor against her enemies. I am the Queen of Battle. I am what my country expects me to be, the best trained Soldier in the world. In the race for victory, I am swift, determined, and courageous, armed with a fierce will to win. Never will I fail my country’s trust. Always I fight on…through the foe, to the objective, to triumph overall. If necessary, I will fight to my death. By my steadfast courage, I have won more than 200 years of freedom. I yield not to weakness, to hunger, to cowardice, to fatigue, to superior odds, For I am mentally tough, physically strong, and morally straight. I forsake not, my country, my mission, my comrades, my sacred duty. I am relentless. I am always there, now and forever. I AM THE INFANTRY! FOLLOW ME!
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#3
RE: Any good barbecuers here?
Cook them at 225-250 degrees until they reach desired tenderness. I do them at 200 sometimes.

They will take a long time to finish.
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#4
RE: Any good barbecuers here?
(August 7, 2018 at 6:33 pm)Khemikal Wrote: Super easy.

Peel the membrane off the back, quarter apples and onions and use your favorite rub, completely wrap them in foil, and cook between 215 and 275 until done.  I usually pull all the bones out before I serve.

That membrane is a fucking bitch! What would you use to remove it, and please don't say knife. I have tried that. Is there something you can soak it in say, overnight to make that membrane easier to remove?

Temp sounds right, never thought of wrapping it in foil while I cook it. Ok fine, temp sounds right, but how long? "Till done" is pretty vague.
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#5
RE: Any good barbecuers here?
There is literally no way to know. It's not necessarily consistent from one rack or one oven to another.

Cook one to your liking. The next one will take about the same time, all else being equal (which it generally isn't).
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#6
RE: Any good barbecuers here?
(August 7, 2018 at 6:34 pm)Cathooloo Wrote: Cook them at 225-250 degrees until they reach desired tenderness.  I do them at 200 sometimes.

They will take a long time to finish.

So my biggest problem is patience?
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#7
RE: Any good barbecuers here?
Yup, foil all the way.  The key to good ribs in the oven is to gently steam them..and the key to good ribs on the grill is to cook them in the oven, lol.  

Till done depends on how you like your pork.  If you go with apples and onions you can cook @ 275 for 2 and a half hours without even looking at them.  I do this when i want to caramelize something in the rub.  Lower, slower.  @215, again with apples and onions..you could cook them for 8 hours if you wanted.
I am the Infantry. I am my country’s strength in war, her deterrent in peace. I am the heart of the fight… wherever, whenever. I carry America’s faith and honor against her enemies. I am the Queen of Battle. I am what my country expects me to be, the best trained Soldier in the world. In the race for victory, I am swift, determined, and courageous, armed with a fierce will to win. Never will I fail my country’s trust. Always I fight on…through the foe, to the objective, to triumph overall. If necessary, I will fight to my death. By my steadfast courage, I have won more than 200 years of freedom. I yield not to weakness, to hunger, to cowardice, to fatigue, to superior odds, For I am mentally tough, physically strong, and morally straight. I forsake not, my country, my mission, my comrades, my sacred duty. I am relentless. I am always there, now and forever. I AM THE INFANTRY! FOLLOW ME!
Reply
#8
RE: Any good barbecuers here?
Sorry, I'm only good with babies and long pig.
Dying to live, living to die.
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#9
RE: Any good barbecuers here?
Darn. You guys are making me hungry. I love ribs.
[Image: extraordinarywoo-sig.jpg]
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#10
RE: Any good barbecuers here?
(August 7, 2018 at 6:43 pm)The Valkyrie Wrote: Sorry, I'm only good with babies and long pig.

Step one, pick a chubby baby.  Step two, get a very large earthenware pot.  Wink
I am the Infantry. I am my country’s strength in war, her deterrent in peace. I am the heart of the fight… wherever, whenever. I carry America’s faith and honor against her enemies. I am the Queen of Battle. I am what my country expects me to be, the best trained Soldier in the world. In the race for victory, I am swift, determined, and courageous, armed with a fierce will to win. Never will I fail my country’s trust. Always I fight on…through the foe, to the objective, to triumph overall. If necessary, I will fight to my death. By my steadfast courage, I have won more than 200 years of freedom. I yield not to weakness, to hunger, to cowardice, to fatigue, to superior odds, For I am mentally tough, physically strong, and morally straight. I forsake not, my country, my mission, my comrades, my sacred duty. I am relentless. I am always there, now and forever. I AM THE INFANTRY! FOLLOW ME!
Reply



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