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Ribs #19177009 02/03/24 Joined: May 2003 Posts: 31,266 Likes: 4 Ogden, Utah RockyRaab OP Campfire 'Bwana OP RockyRaab Campfire 'Bwana Joined: May 2003 Posts: 31,266 Likes: 4 Ogden, Utah Wife came home from shopping today with a rack of St Louis Style Short Ribs from the Manager's Special bin. Full rack of cooked and ready to warm and serve for $6.72. We're gonna halve it for tonight's meal, along with baked beans and slaw. St Louis cut meatier and thicker than baby backs, and done in St Louis style means it is cooked in and slathered with thick sweet red sauce. Those who like baby backs or dry rub need not apply. Cleverly disguised as a responsible adult.

Re: Ribs RockyRaab #19177015 02/03/24 Joined: Dec 2013 Posts: 44,431 Likes: 8 south of south local_dirt Campfire 'Bwana local_dirt Campfire 'Bwana Joined: Dec 2013 Posts: 44,431 Likes: 8 south of south That's a deal. Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH

Re: Ribs RockyRaab #19177020 02/03/24 Joined: Sep 2011 Posts: 60,912 Likes: 14 Iowa/NW Ontario W wabigoon Campfire Kahuna wabigoon Campfire Kahuna W Joined: Sep 2011 Posts: 60,912 Likes: 14 Iowa/NW Ontario Sounds Great. These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"

Re: Ribs RockyRaab #19177037 02/03/24 Joined: Nov 2015 Posts: 14,744 Likes: 5 E earlybrd Campfire Outfitter earlybrd Campfire Outfitter E Joined: Nov 2015 Posts: 14,744 Likes: 5 I got some on tha smoker now

Re: Ribs RockyRaab #19177055 02/03/24 Joined: Nov 2002 Posts: 33,727 Likes: 2 Either Texas or Idaho E EdM Campfire 'Bwana EdM Campfire 'Bwana E Joined: Nov 2002 Posts: 33,727 Likes: 2 Either Texas or Idaho We tried them last summer and did not like them, the sauce in particular. Conduct is the best proof of character.

Re: Ribs RockyRaab #19177061 02/03/24 Joined: Feb 2009 Posts: 16,248 A add Campfire Ranger add Campfire Ranger A Joined: Feb 2009 Posts: 16,248 Epstein didn't kill himself. "Play Cinnamon Girl you Sonuvabitch!" Biden didn't win the election.

Re: Ribs RockyRaab #19177066 02/03/24 Joined: Jan 2010 Posts: 10,731 Likes: 1 upstate ny R rong Campfire Outfitter rong Campfire Outfitter R Joined: Jan 2010 Posts: 10,731 Likes: 1 upstate ny Sounds good, Slaw and beans even better

Re: Ribs RockyRaab #19177076 02/03/24 Joined: Dec 2007 Posts: 25,107 South Carolina MadMooner Campfire Ranger MadMooner Campfire Ranger Joined: Dec 2007 Posts: 25,107 South Carolina I found a recipe a few years back for spare ribs that we really liked. Tuscan rustica or some such. Basically a dry rub with Mediterranean style herbs to include a fair bit of fennel. Done in the oven. They were killer. “Life is life and fun is fun, but it's all so quiet when the goldfish die.”

Re: Ribs RockyRaab #19177105 02/03/24 Joined: Apr 2009 Posts: 3,522 north idaho N nimrod1949 Campfire Tracker nimrod1949 Campfire Tracker N Joined: Apr 2009 Posts: 3,522 north idaho Well here I am with dry rubbed baby backs on the smoker today. The local sale is $1.98/# this week. So far I’ve picked up 8 racks and need to make room in the freezer for more.

Re: Ribs RockyRaab #19177113 02/03/24 Joined: Oct 2009 Posts: 12,569 Likes: 8 KCMO F Fubarski Campfire Outfitter Fubarski Campfire Outfitter F Joined: Oct 2009 Posts: 12,569 Likes: 8 KCMO "St. Louis Style" refers to the trim of a rack of ribs. Ya take the traditional cut sold in the store, and remove the end towards the spine, leaving just the one piece rib bones. https://www.seriouseats.com/how-to-trim-pork-spare-ribs-st-louis-style

Re: Ribs RockyRaab #19177116 02/03/24 Joined: Feb 2010 Posts: 16,076 G gregintenn Campfire Ranger gregintenn Campfire Ranger G Joined: Feb 2010 Posts: 16,076 I just pulled a Boston Butt off the smoker.

Re: Ribs nimrod1949 #19177138 02/03/24 Joined: Jun 2016 Posts: 9,640 Likes: 1 Kentuck G gunzo Campfire Outfitter gunzo Campfire Outfitter G Joined: Jun 2016 Posts: 9,640 Likes: 1 Kentuck Originally Posted by nimrod1949 Well here I am with dry rubbed baby backs on the smoker today. The local sale is $1.98/# this week. So far I’ve picked up 8 racks and need to make room in the freezer for more. Yeah! BB's for $1.98. I'd have a cart full as well. Enjoy! It may be blasphemy to some, but I'm not crazy about some smoke flavors& feel I can do a cook that suits me in the oven. Tater salad & cold beer are my preferred sides.

Re: Ribs RockyRaab #19177141 02/03/24 Joined: Jan 2009 Posts: 11,544 Likes: 2 Edge of the map Kenneth Campfire Outfitter Kenneth Campfire Outfitter Joined: Jan 2009 Posts: 11,544 Likes: 2 Edge of the map Originally Posted by RockyRaab Wife came home from shopping today with a rack of St Louis Style Short Ribs from the Manager's Special bin. Full rack of cooked and ready to warm and serve for $6.72. We're gonna halve it for tonight's meal, along with baked beans and slaw. St Louis cut meatier and thicker than baby backs, and done in St Louis style means it is cooked in and slathered with thick sweet red sauce. Those who like baby backs or dry rub need not apply. On my way Rocky……

Re: Ribs RockyRaab #19177148 02/03/24 Joined: Jan 2005 Posts: 38,890 Likes: 4 South of Minnesota 5sdad Campfire 'Bwana 5sdad Campfire 'Bwana Joined: Jan 2005 Posts: 38,890 Likes: 4 South of Minnesota I'm in. If you had let me know sooner, I'd have made the beans and slaw. Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile. Happily Trapped In the Past (Thanks, Joe) Not only a less than minimally educated person, but stupid and out of touch as well.

Re: Ribs Fubarski #19177149 02/03/24 Joined: Jan 2009 Posts: 11,544 Likes: 2 Edge of the map Kenneth Campfire Outfitter Kenneth Campfire Outfitter Joined: Jan 2009 Posts: 11,544 Likes: 2 Edge of the map Originally Posted by Fubarski "St. Louis Style" refers to the trim of a rack of ribs. Ya take the traditional cut sold in the store, and remove the end towards the spine, leaving just the one piece rib bones. https://www.seriouseats.com/how-to-trim-pork-spare-ribs-st-louis-style And then they sell the ‘tips’ like it’s something of a bonus meat or something, ya, tips of bone or cartilage………… Bogus.

Re: Ribs RockyRaab #19177152 02/03/24 Joined: Nov 2015 Posts: 14,744 Likes: 5 E earlybrd Campfire Outfitter earlybrd Campfire Outfitter E Joined: Nov 2015 Posts: 14,744 Likes: 5 3-2-1 method 😃

Re: Ribs RockyRaab #19177166 02/03/24 Joined: May 2003 Posts: 31,266 Likes: 4 Ogden, Utah RockyRaab OP Campfire 'Bwana OP RockyRaab Campfire 'Bwana Joined: May 2003 Posts: 31,266 Likes: 4 Ogden, Utah I know it doesn't appeal to some, but I grew up a stone's throw from St Louis, and my Dad worked in the Swift & Co. stockyards. I ate more than my share of sticky-sweet smoked meats that was - as far as I knew - the ONLY kind of BBQ there was. The sauce used is enough to keep you licking your fingers for three days afterwards. My next life stop was Texas, and damn if there wasn't a whole new kind of "Q" made here. And then there was the Carolinas and whole hog. Dayumm. Then Memphis style. Dayumm again. My blood stream is still about half St Louis sauce, but there are no kinds of Q that I do not love. Cleverly disguised as a responsible adult.

Re: Ribs RockyRaab #19177192 02/03/24 Joined: Jan 2004 Posts: 11,388 SW Missouri Cheesy Campfire Outfitter Cheesy Campfire Outfitter Joined: Jan 2004 Posts: 11,388 SW Missouri Did some baby backs last summer when the watermelons were prime. Used watermelon juice to baste them, lightly mixed with bbq sauce, like 80:20 watermelon:bbq. Was awesome.

Re: Ribs Fubarski #19177199 02/03/24 Joined: Aug 2002 Posts: 5,757 Omaha, NE BOWHUNR Campfire Tracker BOWHUNR Campfire Tracker Joined: Aug 2002 Posts: 5,757 Omaha, NE Originally Posted by Fubarski "St. Louis Style" refers to the trim of a rack of ribs. Ya take the traditional cut sold in the store, and remove the end towards the spine, leaving just the one piece rib bones. https://www.seriouseats.com/how-to-trim-pork-spare-ribs-st-louis-style Yep. Know fat, know flavor. No fat, no flavor. I tried going vegan, but then realized it was a big missed steak.

Re: Ribs RockyRaab #19177204 02/03/24 Joined: Oct 2007 Posts: 7,050 7th valley by the red oak grov... pahick Campfire Tracker pahick Campfire Tracker Joined: Oct 2007 Posts: 7,050 7th valley by the red oak grov... Prefer baby backs in 4lb range. But ill take St Louis also. St Louis is little fattier imo. Really doesnt matter, ill buy baby back, St Louis or spare ribs. I just do em in the oven. Little olive oil, salt and pepper....sometimes a wee bit smoke paprika. Hour and half to 2 hours @350, pull em out and slather whatever sauce I have on hand. Back in for 15 to 20 minutes on broil(450) to caramelize the sauce. Doin a rack tomorrow after work. Slaw in the fridge. Beans soaking in brown sugar and maple syrup as we speak.

Re: Ribs RockyRaab #19177218 02/03/24 Joined: Aug 2017 Posts: 9,071 Likes: 1 T TimberRunner Campfire Outfitter TimberRunner Campfire Outfitter T Joined: Aug 2017 Posts: 9,071 Likes: 1 Smoke and dry rub. I dint like the sticky sweet sauces.

Re: Ribs TimberRunner #19177227 02/03/24 Joined: Oct 2007 Posts: 7,050 7th valley by the red oak grov... pahick Campfire Tracker pahick Campfire Tracker Joined: Oct 2007 Posts: 7,050 7th valley by the red oak grov... Originally Posted by TimberRunner Smoke and dry rub. I dint like the sticky sweet sauces. Depending on the rub and how much sauce you use, you can offset the sweet to your liking. Increase the pepper and smoked paprika in the rub, add some heat with franks hot sauce to something simple like sweet baby rays or similar and it can be really good!

Re: Ribs RockyRaab #19177259 02/03/24 Joined: Jan 2005 Posts: 38,890 Likes: 4 South of Minnesota 5sdad Campfire 'Bwana 5sdad Campfire 'Bwana Joined: Jan 2005 Posts: 38,890 Likes: 4 South of Minnesota Originally Posted by RockyRaab I know it doesn't appeal to some, but I grew up a stone's throw from St Louis, and my Dad worked in the Swift & Co. stockyards. I ate more than my share of sticky-sweet smoked meats that was - as far as I knew - the ONLY kind of BBQ there was. Not the only, just the best. The sauce used is enough to keep you licking your fingers for three days afterwards. My next life stop was Texas, and damn if there wasn't a whole new kind of "Q" made here. And then there was the Carolinas and whole hog. Dayumm. Then Memphis style. Dayumm again. My blood stream is still about half St Louis sauce, but there are no kinds of Q that I do not love. Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile. Happily Trapped In the Past (Thanks, Joe) Not only a less than minimally educated person, but stupid and out of touch as well.

Re: Ribs nimrod1949 #19177262 02/03/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana Originally Posted by nimrod1949 Well here I am with dry rubbed baby backs on the smoker today. The local sale is $1.98/# this week. So far I’ve picked up 8 racks and need to make room in the freezer for more. Bastid! I am MAGA.

Re: Ribs RockyRaab #19177268 02/03/24 Joined: Mar 2008 Posts: 15,642 North Flint Hills O oldtrapper Campfire Ranger oldtrapper Campfire Ranger O Joined: Mar 2008 Posts: 15,642 North Flint Hills My dad was born in 1929 in St Clair Mo and grew up next to Route 66. In his day there were tents set up next the the road that sold various specialty foods to travelers. He was particularly enamored with a rib stand called "Diver Jones Ribs". As a kid he hung around there until Diver Jones (WW1 diver) showed him how to make his famous ribs. They have been a family favorite since. The recipe called for a commercial sauce and Maull's was his favorite. The sauce was augmented with copious brown sugar, garlic salt and thinned with beer. The ribs were done over a fairly hot bed of real charcoal and flipped often. The sauce was painted on them every time they were turned. Cut to single ribs and serve. I am pretty sure the ribs are just a vehicle for the sauce. Enjoy. https://postimg.cc/xXjW1cqx/81efa4c5 Soli Deo Gloria democrats ARE the plague.

Re: Ribs RockyRaab #19177275 02/03/24 Joined: Nov 2008 Posts: 19,545 Likes: 1 MAGA B BillyGoatGruff Campfire Ranger BillyGoatGruff Campfire Ranger B Joined: Nov 2008 Posts: 19,545 Likes: 1 MAGA Ribs in the crockpot with some sauce is hard to beat. Can chew on the bones and suck out the marrow. Dip a piece of bread to soak up the fat that liquified. If you don’t chew the bones no need to apply. MAGA

Re: Ribs pahick #19177279 02/03/24 Joined: Aug 2017 Posts: 9,071 Likes: 1 T TimberRunner Campfire Outfitter TimberRunner Campfire Outfitter T Joined: Aug 2017 Posts: 9,071 Likes: 1 Originally Posted by pahick Originally Posted by TimberRunner Smoke and dry rub. I dint like the sticky sweet sauces. Depending on the rub and how much sauce you use, you can offset the sweet to your liking. Increase the pepper and smoked paprika in the rub, add some heat with franks hot sauce to something simple like sweet baby rays or similar and it can be really good! Yep, no thanks.

Re: Ribs RockyRaab #19177283 02/03/24 Joined: Nov 2015 Posts: 14,744 Likes: 5 E earlybrd Campfire Outfitter earlybrd Campfire Outfitter E Joined: Nov 2015 Posts: 14,744 Likes: 5 Pig feet in tha crock pot is the shnizzle mmmm

Re: Ribs RockyRaab #19177311 02/03/24 Joined: May 2003 Posts: 31,266 Likes: 4 Ogden, Utah RockyRaab OP Campfire 'Bwana OP RockyRaab Campfire 'Bwana Joined: May 2003 Posts: 31,266 Likes: 4 Ogden, Utah In the 50s, Swift & Co gave away the "trim" cuts to any and all. Trim included ribs, cheeks, tongue, and pig snoots. About every half mile on every road, there was a cinderblock and screen BBQ pit run by gray-haired Black men. The signs all said Ribs and Snoots. Hickory wood, low and slow. Basted continuously with that thick, sweet sauce until the sauce permeated the meat all the way to the bone. Brother, you could eat until you bust for next to nothing. Cleverly disguised as a responsible adult.

Re: Ribs BOWHUNR #19178274 02/04/24 Joined: Mar 2021 Posts: 2,425 Likes: 2 7 7mm_Loco Campfire Regular 7mm_Loco Campfire Regular 7 Joined: Mar 2021 Posts: 2,425 Likes: 2 Originally Posted by BOWHUNR Originally Posted by Fubarski "St. Louis Style" refers to the trim of a rack of ribs. Ya take the traditional cut sold in the store, and remove the end towards the spine, leaving just the one piece rib bones. https://www.seriouseats.com/how-to-trim-pork-spare-ribs-st-louis-style Yep. yep +1... lotta' Rib ignorance on this thread... 4 lb baby backs?, what the F" did that hog weigh, 800 lbs? lol... try 1&1/2 lb and down for a true "Baby Back" rib... I prefer "back" ribs at 1&3/4 lb, more meat & more flavor... prefer St. Louis cut spares at 2&1/2 and down, skin on, skirt off... gotta' watch it...some'a them crooked meat cutters will cut old sow ribs down to make weight (look for Big bones)...

Re: Ribs RockyRaab #19178367 02/04/24 Joined: May 2003 Posts: 31,266 Likes: 4 Ogden, Utah RockyRaab OP Campfire 'Bwana OP RockyRaab Campfire 'Bwana Joined: May 2003 Posts: 31,266 Likes: 4 Ogden, Utah Report: Dey was dewishus. Cleverly disguised as a responsible adult.

Re: Ribs RockyRaab #19178524 02/04/24 Joined: May 2004 Posts: 56,154 Likes: 13 In the Swamps DigitalDan Campfire Kahuna DigitalDan Campfire Kahuna Joined: May 2004 Posts: 56,154 Likes: 13 In the Swamps I'll bet they were. Only thing I grill anymore is ribs. Worth the time and trouble they are. I am..........disturbed. Concerning the difference between man and the jackass: some observers hold that there isn't any. But this wrongs the jackass. -Twain

Re: Ribs RockyRaab #19178580 02/04/24 Joined: May 2003 Posts: 31,266 Likes: 4 Ogden, Utah RockyRaab OP Campfire 'Bwana OP RockyRaab Campfire 'Bwana Joined: May 2003 Posts: 31,266 Likes: 4 Ogden, Utah Time and trouble are why I don't grill ribs. I leave them to the pros. Cleverly disguised as a responsible adult.

Re: Ribs RockyRaab #19179235 02/04/24 Joined: Jul 2022 Posts: 541 Belfry Kentucky F Firecontrolman Campfire Regular Firecontrolman Campfire Regular F Joined: Jul 2022 Posts: 541 Belfry Kentucky I don’t grill ribs because I’m lazy and happy making them in the oven. Yellow mustard for a binder and Cabelas pork rub. Sealed tightly with a little water in the pan at 250 degrees for 4 hours. Then drain and coat them with baby ray’s honey BBQ sauce at 400 degrees for 15 minutes. Usually have trouble flipping them over to add the sauce because they’re falling apart. Baked beans, potato salad and slaw to go with them makes a great meal. I’ve only found slaw made the way my mom made it to be worth eating. Apple cider vinegar, a little sugar and mayonnaise with a little celery seed mixed in.

Re: Ribs Firecontrolman #19179262 02/04/24 Joined: Mar 2020 Posts: 3,845 Likes: 1 NC Mountains B BuckHaggard Campfire Tracker BuckHaggard Campfire Tracker B Joined: Mar 2020 Posts: 3,845 Likes: 1 NC Mountains Originally Posted by Firecontrolman I don’t grill ribs because I’m lazy and happy making them in the oven. Yellow mustard for a binder and Cabelas pork rub. Sealed tightly with a little water in the pan at 250 degrees for 4 hours. Then drain and coat them with baby ray’s honey BBQ sauce at 400 degrees for 15 minutes. Usually have trouble flipping them over to add the sauce because they’re falling apart. Baked beans, potato salad and slaw to go with them makes a great meal. I’ve only found slaw made the way my mom made it to be worth eating. Apple cider vinegar, a little sugar and mayonnaise with a little celery seed mixed in. What do you mean by "sealed tightly"? A lid? Foil?

Re: Ribs RockyRaab #19179414 02/04/24 Joined: Apr 2011 Posts: 151,726 Likes: 14 Texas hanco Campfire Savant hanco Campfire Savant Joined: Apr 2011 Posts: 151,726 Likes: 14 Texas There are great cooked on the pit with mesquite wood

Re: Ribs gunzo #19179744 02/04/24 Joined: Mar 2017 Posts: 138 Likes: 1 S.W. Pa(Acme) P pappabear Campfire Member pappabear Campfire Member P Joined: Mar 2017 Posts: 138 Likes: 1 S.W. Pa(Acme) If you smoke them with apple wood it's a very mild smoke flavor. Easy's gettin' harder everyday

Re: Ribs hanco #19179747 02/04/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana Originally Posted by hanco There are great cooked on the pit with mesquite wood Mesquite? No way Josè! I am MAGA.

Re: Ribs MadMooner #19179755 02/04/24 Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado S smokepole Campfire 'Bwana smokepole Campfire 'Bwana S Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado Originally Posted by MadMooner I found a recipe a few years back for spare ribs that we really liked. Tuscan rustica or some such. Basically a dry rub with Mediterranean style herbs to include a fair bit of fennel. Done in the oven. They were killer. Rosticciana?? A wise man is frequently humbled.

Re: Ribs TimberRunner #19179758 02/04/24 Joined: Apr 2018 Posts: 8,701 Likes: 10 Abilene J Jackson_Handy Campfire Outfitter Jackson_Handy Campfire Outfitter J Joined: Apr 2018 Posts: 8,701 Likes: 10 Abilene Originally Posted by TimberRunner Smoke and dry rub. I dint like the sticky sweet sauces. That's because you ain't got the ghey.

Re: Ribs RockyRaab #19179764 02/04/24 Joined: Dec 2002 Posts: 25,926 Likes: 2 West Treasure Valley, Idaho I Idaho_Shooter Campfire Ranger Idaho_Shooter Campfire Ranger I Joined: Dec 2002 Posts: 25,926 Likes: 2 West Treasure Valley, Idaho Originally Posted by RockyRaab Wife came home from shopping today with a rack of St Louis Style Short Ribs from the Manager's Special bin. Full rack of cooked and ready to warm and serve for $6.72. We're gonna halve it for tonight's meal, along with baked beans and slaw. St Louis cut meatier and thicker than baby backs, and done in St Louis style means it is cooked in and slathered with thick sweet red sauce. Those who like baby backs or dry rub need not apply. Rocky, that sounds like enough for a meal. Why are you going to halve it? I guessed it was a grammatical error. If so, it is the first I have seen you make. People who choose to brew up their own storms bitch loudest about the rain.

Re: Ribs pappabear #19179775 02/04/24 Joined: Feb 2006 Posts: 43,901 Likes: 11 Hi-Line SamOlson Campfire 'Bwana SamOlson Campfire 'Bwana Joined: Feb 2006 Posts: 43,901 Likes: 11 Hi-Line Originally Posted by pappabear If you smoke them with apple wood it's a very mild smoke flavor. That is my favorite wood for pork chops and pork ribs. Hell yesterday I used combo of apple wood and pecan on a couple of tri-tips and they turned out phenomenal! I've made a couple orders from these guys. Apple wood, alder, pecan and hickory, might do some mesquite next order. https://fruitawoodchunks.com/shop/ols/products

Re: Ribs RockyRaab #19179835 02/04/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana Rez bougie! I like hickory anymore. I am MAGA.

Re: Ribs BuckHaggard #19179843 02/04/24 Joined: Jul 2022 Posts: 541 Belfry Kentucky F Firecontrolman Campfire Regular Firecontrolman Campfire Regular F Joined: Jul 2022 Posts: 541 Belfry Kentucky Sealed with foil, I feel the steam helps cook them

Re: Ribs RockyRaab #19179849 02/04/24 Joined: Feb 2024 Posts: 12 Upstate NY Grimm New Member Grimm New Member Joined: Feb 2024 Posts: 12 Upstate NY I’m having ribs tonight, but I need not apply for reasons mentioned above. We have multiplied our possessions but reduced our values.

Re: Ribs Jim_Conrad #19179878 02/04/24 Joined: Feb 2006 Posts: 43,901 Likes: 11 Hi-Line SamOlson Campfire 'Bwana SamOlson Campfire 'Bwana Joined: Feb 2006 Posts: 43,901 Likes: 11 Hi-Line Originally Posted by Jim_Conrad Rez bougie! I like hickory anymore. Hardware store here in town quit selling the actual wood chunks, so I decided to order some. A little google-foo led me to the outfit in Colorado. I only use a chunk or two when cooking so it doesn't really amount to much. Sometimes I even split a chunk in half. Not sure if the wood is any better than the ol' Western brand but it sure doesn't suck!

Re: Ribs RockyRaab #19179927 02/04/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana Looks pretty reasonable actually Sam. Seems like sometimes I like sitting next to my pit smelling the smoke wood more than I like tasting it. I am MAGA.

Re: Ribs SamOlson #19179951 02/04/24 Joined: Aug 2017 Posts: 9,071 Likes: 1 T TimberRunner Campfire Outfitter TimberRunner Campfire Outfitter T Joined: Aug 2017 Posts: 9,071 Likes: 1 Originally Posted by SamOlson Originally Posted by Jim_Conrad Rez bougie! I like hickory anymore. Hardware store here in town quit selling the actual wood chunks, so I decided to order some. A little google-foo led me to the outfit in Colorado. I only use a chunk or two when cooking so it doesn't really amount to much. Sometimes I even split a chunk in half. Not sure if the wood is any better than the ol' Western brand but it sure doesn't suck! I think I use the same company for fruit woods. Except for pecan, I've got a lifetime supply of it and use it a lot.

Re: Ribs RockyRaab #19180013 02/04/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana Me and Sam got an endless supply of cottonwood. I am MAGA.

Re: Ribs RockyRaab #19180025 02/04/24 Joined: Feb 2006 Posts: 43,901 Likes: 11 Hi-Line SamOlson Campfire 'Bwana SamOlson Campfire 'Bwana Joined: Feb 2006 Posts: 43,901 Likes: 11 Hi-Line Pecan is one of my favorites. Only variety I didn't like so far was post oak(whatever the hell that is). Everyone raves about oak so either I didn't use the wood correctly or I got a funky batch(Western).

Re: Ribs Jim_Conrad #19180031 02/04/24 Joined: Feb 2006 Posts: 43,901 Likes: 11 Hi-Line SamOlson Campfire 'Bwana SamOlson Campfire 'Bwana Joined: Feb 2006 Posts: 43,901 Likes: 11 Hi-Line Originally Posted by Jim_Conrad Me and Sam got an endless supply of cottonwood. Yum yum! There is an endless supply laying on the fence right now! And we have box elder, ash, elm, Russian olive, choke cherry, all kinds of fancy trees.....lol

Re: Ribs RockyRaab #19180034 02/04/24 Joined: Nov 2015 Posts: 14,744 Likes: 5 E earlybrd Campfire Outfitter earlybrd Campfire Outfitter E Joined: Nov 2015 Posts: 14,744 Likes: 5 I’m tempted to make my own schit big ass hickory blew down up the hill last yr

Re: Ribs RockyRaab #19180043 02/04/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana Don't try Russian olive. Smells like piss when it burns! Wonder if you can smoke with willow? Would have been about all my great grandparents would have had. I am MAGA.

Re: Ribs smokepole #19180100 02/04/24 Joined: Feb 2009 Posts: 16,248 A add Campfire Ranger add Campfire Ranger A Joined: Feb 2009 Posts: 16,248 Originally Posted by smokepole Originally Posted by MadMooner I found a recipe a few years back for spare ribs that we really liked. Tuscan rustica or some such. Basically a dry rub with Mediterranean style herbs to include a fair bit of fennel. Done in the oven. They were killer. Rosticciana?? ROSEMARY AND FENNEL PORK RIBS (ROSTICCIANA) Epstein didn't kill himself. "Play Cinnamon Girl you Sonuvabitch!" Biden didn't win the election.

Re: Ribs Jim_Conrad #19180116 02/04/24 Joined: Feb 2006 Posts: 43,901 Likes: 11 Hi-Line SamOlson Campfire 'Bwana SamOlson Campfire 'Bwana Joined: Feb 2006 Posts: 43,901 Likes: 11 Hi-Line Originally Posted by Jim_Conrad Don't try Russian olive. Smells like piss when it burns! Wonder if you can smoke with willow? Would have been about all my great grandparents would have had. We still have some diamond willow fence posts hanging in between steel. Only thing I'd smoke with that is maybe a mud duck.

Re: Ribs add #19180135 02/04/24 Joined: Nov 2015 Posts: 14,744 Likes: 5 E earlybrd Campfire Outfitter earlybrd Campfire Outfitter E Joined: Nov 2015 Posts: 14,744 Likes: 5 Originally Posted by add Originally Posted by smokepole Originally Posted by MadMooner I found a recipe a few years back for spare ribs that we really liked. Tuscan rustica or some such. Basically a dry rub with Mediterranean style herbs to include a fair bit of fennel. Done in the oven. They were killer. Rosticciana?? ROSEMARY AND FENNEL PORK RIBS (ROSTICCIANA) 🤤🤤🤤

Re: Ribs RockyRaab #19180145 02/04/24 Joined: Apr 2017 Posts: 19,726 Likes: 13 Central Valley NorKal FatCity67 Campfire Ranger FatCity67 Campfire Ranger Joined: Apr 2017 Posts: 19,726 Likes: 13 Central Valley NorKal Coastal Oak, Quercus agrifolia, which people call Red Oak is what all the hoity toity wine and cheese crowd uses for "Santa Maria" tritip, looking at you 805. Got a buncha old vine Zinfandel wood drying out behind garage for smoking. I'm with Sam like the apple wood for most smoking. Never liked mesquite, it makes the sausage taste peculiar. "Maybe we're all happy." "Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."

Re: Ribs FatCity67 #19180156 02/04/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana Originally Posted by FatCity67 Coastal Oak, Quercus agrifolia, which people call Red Oak is what all the hoity toity wine and cheese crowd uses for "Santa Maria" tritip, looking at you 805. Got a buncha old vine Zinfandel wood drying out behind garage for smoking. I'm with Sam like the apple wood for most smoking. Never liked mesquite, it makes the sausage taste peculiar. That's what she said.... I am MAGA.

Re: Ribs SamOlson #19180157 02/04/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana Originally Posted by SamOlson Originally Posted by Jim_Conrad Don't try Russian olive. Smells like piss when it burns! Wonder if you can smoke with willow? Would have been about all my great grandparents would have had. We still have some diamond willow fence posts hanging in between steel. Only thing I'd smoke with that is maybe a mud duck. I wonder what they used then? Could you order wood from Sears back then? I am MAGA.

Re: Ribs RockyRaab #19180174 02/04/24 Joined: Dec 2013 Posts: 44,431 Likes: 8 south of south local_dirt Campfire 'Bwana local_dirt Campfire 'Bwana Joined: Dec 2013 Posts: 44,431 Likes: 8 south of south Apple is my favorite to infuse flavor. Sometimes a little hickory for a smoky bite. Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH

Re: Ribs Jim_Conrad #19180178 02/04/24 Joined: Apr 2017 Posts: 19,726 Likes: 13 Central Valley NorKal FatCity67 Campfire Ranger FatCity67 Campfire Ranger Joined: Apr 2017 Posts: 19,726 Likes: 13 Central Valley NorKal Originally Posted by Jim_Conrad Originally Posted by FatCity67 Coastal Oak, Quercus agrifolia, which people call Red Oak is what all the hoity toity wine and cheese crowd uses for "Santa Maria" tritip, looking at you 805. Got a buncha old vine Zinfandel wood drying out behind garage for smoking. I'm with Sam like the apple wood for most smoking. Never liked mesquite, it makes the sausage taste peculiar. That's what she said.... Not after it's dark out. "Maybe we're all happy." "Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."

Re: Ribs RockyRaab #19180196 02/04/24 Joined: Apr 2017 Posts: 2,921 north east fla 4 44mc Campfire Regular 44mc Campfire Regular 4 Joined: Apr 2017 Posts: 2,921 north east fla if you can find any citrus wood, it makes a light sweet smoke . it is lighter than pecan . with any smoking wood make sure it is completely dry

Re: Ribs RockyRaab #19180332 02/04/24 Joined: Mar 2021 Posts: 2,425 Likes: 2 7 7mm_Loco Campfire Regular 7mm_Loco Campfire Regular 7 Joined: Mar 2021 Posts: 2,425 Likes: 2 slick bark Ozark Mountain Hickory... fresh cut, Dead Green... if you know, you know!... if not, you got somethin' to learn... can't find that?, fresh cut Apple works pretty damn good in a pinch... dry wood?... why bother, just use charcoal lol...

Re: Ribs SamOlson #19180457 02/04/24 Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado S smokepole Campfire 'Bwana smokepole Campfire 'Bwana S Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado Originally Posted by SamOlson Originally Posted by Jim_Conrad Me and Sam got an endless supply of cottonwood. Yum yum! There is an endless supply laying on the fence right now! And we have box elder, ash, elm, Russian olive, choke cherry, all kinds of fancy trees.....lol Chokecherry would probably be alright. A wise man is frequently humbled.

Re: Ribs add #19180474 02/04/24 Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado S smokepole Campfire 'Bwana smokepole Campfire 'Bwana S Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado Originally Posted by add Originally Posted by smokepole Originally Posted by MadMooner I found a recipe a few years back for spare ribs that we really liked. Tuscan rustica or some such. Basically a dry rub with Mediterranean style herbs to include a fair bit of fennel. Done in the oven. They were killer. Rosticciana?? ROSEMARY AND FENNEL PORK RIBS (ROSTICCIANA) I did a search for rosticciana. Lots of different variations on the seasoning but the one thing all recipes had in common was cooking the ribs hot and fast on the grill. Like 15 minutes fast, interesting. A wise man is frequently humbled.

Re: Ribs RockyRaab #19180488 02/04/24 Joined: Dec 2007 Posts: 25,107 South Carolina MadMooner Campfire Ranger MadMooner Campfire Ranger Joined: Dec 2007 Posts: 25,107 South Carolina That’s it. Recipe I used was out of a Cooks Illustrated I believe. Done in an oven on a wire rack over a bit of water. They have come out great every time. Have used both spare ribs and loin ribs. ETA- It was milkstreet, not cooks illustrated. Last edited by MadMooner; 02/04/24. “Life is life and fun is fun, but it's all so quiet when the goldfish die.”

Re: Ribs RockyRaab #19180496 02/04/24 Joined: Jan 2005 Posts: 38,890 Likes: 4 South of Minnesota 5sdad Campfire 'Bwana 5sdad Campfire 'Bwana Joined: Jan 2005 Posts: 38,890 Likes: 4 South of Minnesota I obviously understated the wood issue. (Overlap from the steak knife thread.) Last edited by 5sdad; 02/04/24. Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile. Happily Trapped In the Past (Thanks, Joe) Not only a less than minimally educated person, but stupid and out of touch as well.

Re: Ribs RockyRaab #19180502 02/04/24 Joined: Mar 2020 Posts: 2,690 Virginia V Verylargeboots Campfire Regular Verylargeboots Campfire Regular V Joined: Mar 2020 Posts: 2,690 Virginia Tag

Re: Ribs RockyRaab #19180514 02/04/24 Joined: Dec 2007 Posts: 25,107 South Carolina MadMooner Campfire Ranger MadMooner Campfire Ranger Joined: Dec 2007 Posts: 25,107 South Carolina I cut down a Hawthorne a while back. Have used a bit for smoking some pork and some ribs. Worked just fine. Pretty mild. Freaking thorns on those things are not mild. Hateful sob’s. “Life is life and fun is fun, but it's all so quiet when the goldfish die.”

Re: Ribs Jim_Conrad #19180726 02/04/24 Joined: Dec 2002 Posts: 25,926 Likes: 2 West Treasure Valley, Idaho I Idaho_Shooter Campfire Ranger Idaho_Shooter Campfire Ranger I Joined: Dec 2002 Posts: 25,926 Likes: 2 West Treasure Valley, Idaho Originally Posted by Jim_Conrad Don't try Russian olive. Smells like piss when it burns! Wonder if you can smoke with willow? Would have been about all my great grandparents would have had. Have you ever chewed on green willow bark? It is nasty. Have you ever tasted beaver meat? It tastes just like willow bark. I would be very hesitant to use any form of willow to flavor meat. After sawing and burning cottonwood in our wood stove, and burning the slash in the pasture. Yes, the stuff which covers the pasture with cotton. It is pretty damned stinky as well. People who choose to brew up their own storms bitch loudest about the rain.

Re: Ribs RockyRaab #19180766 02/04/24 Joined: Sep 2014 Posts: 21,830 Likes: 4 Clinging to our God and Guns Dillonbuck Campfire Ranger Dillonbuck Campfire Ranger Joined: Sep 2014 Posts: 21,830 Likes: 4 Clinging to our God and Guns Ribs❤️❤️❤️❤️❤️❤️❤️ Oven, grill, smoker(electric or offset) slow cooker, Insta-pot…can cook good ribs. Kinda like sex, some is ok, some is “Oh my God”, any is always a good thing. We prefer spare ribs. I cut them into St Louis and boneless, which the wife prefers. Parents who say they have good kids..Usually don't!

Re: Ribs RockyRaab #19181005 02/04/24 Joined: Nov 2003 Posts: 2,115 Oklahomahunter Campfire Regular Oklahomahunter Campfire Regular Joined: Nov 2003 Posts: 2,115 I cook ribs twice a year. Once for the Boy Scout troop and once for myself and friends. 2 years ago we cooked 360 racks in a day. Then cooled, vacuum sealed, and froze them for delivery. That was a LOOONG day.

Re: Ribs RockyRaab #19181008 02/04/24 Joined: Jan 2010 Posts: 2,753 Memphis, TN C cotis Campfire Regular cotis Campfire Regular C Joined: Jan 2010 Posts: 2,753 Memphis, TN Memphis sucks for pretty much everything, but we do have the best dry rub ribs Welcome to TN - patron state of shootin’ stuff

Re: Ribs Idaho_Shooter #19181010 02/04/24 Joined: Jan 2010 Posts: 13,174 Likes: 1 Willamette Valley, Oregon P Pharmseller Campfire Outfitter Pharmseller Campfire Outfitter P Joined: Jan 2010 Posts: 13,174 Likes: 1 Willamette Valley, Oregon Originally Posted by Idaho_Shooter Have you ever tasted beaver meat? Seriously. Who hasn’t? P Obey lawful commands. Video interactions. Hold bad cops accountable. Problem solved. ~Molɔ̀ːn Labé Skýla~ Member #547 Join date 3/09/2001

Re: Ribs RockyRaab #19181021 02/04/24 Joined: Feb 2001 Posts: 5,691 Likes: 2 Manchester, N.H. u.s. of A RAM Campfire Tracker RAM Campfire Tracker Joined: Feb 2001 Posts: 5,691 Likes: 2 Manchester, N.H. u.s. of A How's that recipe with human ribs ? Might be the only fresh meat some will see for a while. America is (supposed to be) a Republic, NOT a democracy. Learn the difference, help end the lie. Fear a government that fears your guns.

Re: Ribs SamOlson #19181074 02/04/24 Joined: Aug 2017 Posts: 9,071 Likes: 1 T TimberRunner Campfire Outfitter TimberRunner Campfire Outfitter T Joined: Aug 2017 Posts: 9,071 Likes: 1 Originally Posted by SamOlson Pecan is one of my favorites. Only variety I didn't like so far was post oak(whatever the hell that is). Everyone raves about oak so either I didn't use the wood correctly or I got a funky batch(Western). Post oak. Texas, brisket. I've used on other slow cooks. Really like it.

Re: Ribs RAM #19181279 02/05/24 Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado S smokepole Campfire 'Bwana smokepole Campfire 'Bwana S Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado Originally Posted by RAM How's that recipe with human ribs ? Might be the only fresh meat some will see for a while. WTF?? A wise man is frequently humbled.

Re: Ribs RAM #19181407 02/05/24 Joined: Nov 2015 Posts: 14,744 Likes: 5 E earlybrd Campfire Outfitter earlybrd Campfire Outfitter E Joined: Nov 2015 Posts: 14,744 Likes: 5 Originally Posted by RAM How's that recipe with human ribs ? Might be the only fresh meat some will see for a while.

Re: Ribs RockyRaab #19181447 02/05/24 Joined: Sep 2021 Posts: 4,018 Georgia STRSWilson Campfire Tracker STRSWilson Campfire Tracker Joined: Sep 2021 Posts: 4,018 Georgia Rendezvous dry rub, and 3.5 hours at 225 F in the Cookshack smoker. Simple and hard to beat. Si Vis Pacem, Para Bellum

Re: Ribs smokepole #19181771 02/05/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana Originally Posted by smokepole Originally Posted by RAM How's that recipe with human ribs ? Might be the only fresh meat some will see for a while. WTF?? Thought provoking! Hahaha! Whatta douche. I am MAGA.

Re: Ribs MadMooner #19181802 02/05/24 Joined: Jul 2013 Posts: 1,056 Likes: 3 B Bob_mt Campfire Regular Bob_mt Campfire Regular B Joined: Jul 2013 Posts: 1,056 Likes: 3 Originally Posted by MadMooner I cut down a Hawthorne a while back. Have used a bit for smoking some pork and some ribs. Worked just fine. Pretty mild. Freaking thorns on those things are not mild. Hateful sob’s. I have got a bunch that I am cutting down this spring for the burn pile...thorns are right...bob

Re: Ribs RockyRaab #19181948 02/05/24 Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario New_2_99s Campfire 'Bwana New_2_99s Campfire 'Bwana Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario Lamb ribs, are our favourite !! Unbelievable flavour. Paul. "Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"

Re: Ribs RockyRaab #19181957 02/05/24 Joined: Sep 2021 Posts: 4,018 Georgia STRSWilson Campfire Tracker STRSWilson Campfire Tracker Joined: Sep 2021 Posts: 4,018 Georgia We throw lamb chops on the grill while we are smoking whatever. They take 1.5 minute a side and never make it to a plate. Si Vis Pacem, Para Bellum

Re: Ribs New_2_99s #19182140 02/05/24 Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario New_2_99s Campfire 'Bwana New_2_99s Campfire 'Bwana Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario Originally Posted by New_2_99s Lamb ribs, are our favourite !! Unbelievable flavour. Paul. "Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"

Re: Ribs RockyRaab #19182182 02/05/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana How do you season them Paul? I have a bunch of ribs. I am MAGA.

Re: Ribs RockyRaab #19182184 02/05/24 Joined: Jan 2001 Posts: 7,988 Likes: 3 Oregon Sheister Campfire Outfitter Sheister Campfire Outfitter Joined: Jan 2001 Posts: 7,988 Likes: 3 Oregon I like ribs on the grill but I prefer to parbroil them first to tenderize them a bit before putting them on the grill and giving them a good sear. However, when I don't feel like making a day of it I put them in the Insta pot and they come out great every time. Not quite the sear I get on the grill, but browned a bit and tender as they can be. I make up some rub from recipes I found online and rub them down and let them set for a few hours before cooking. Kansas city rub it my favorite so far, but I've had several rubs that were great- and they are cheap to make compared to store bought. I usually make up enough to last for most of grilling season at one shot. Never underestimate your ability to overestimate your ability.

Re: Ribs Jim_Conrad #19182231 02/05/24 Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario New_2_99s Campfire 'Bwana New_2_99s Campfire 'Bwana Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario Can't remember, exactly Jim. Cooking for me is an instinct thing, with what is on hand. Seem to remember those being dot indian themed (garam marsala, cummin, curry powder kinda thing). Betting the above mentioned Mediterranean / Moroccan seasionings would be an excellent play, as well as anything Greek. Those guys know lamb, too ! Paul. "Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"

Re: Ribs RockyRaab #19182245 02/05/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana No kidding. I go to the internet for inspiration on cooking lamb and it's all the same. Have to start looking for Mediterranean, middle east and Asian. I am MAGA.

Re: Ribs RockyRaab #19182322 02/05/24 Joined: Dec 2007 Posts: 25,107 South Carolina MadMooner Campfire Ranger MadMooner Campfire Ranger Joined: Dec 2007 Posts: 25,107 South Carolina Lately, I seem to keep it simple and only use salt before cooking. Maybe a ittle more salt and some pepper after it comes off while resting. Been using sauces more and more though. Chimichurri, tzatziki, roasted red pepper creama….. It’s all good. “Life is life and fun is fun, but it's all so quiet when the goldfish die.”

Re: Ribs Jim_Conrad #19182332 02/05/24 Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario New_2_99s Campfire 'Bwana New_2_99s Campfire 'Bwana Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario Haha, what would be wrong with salt & pepper, maybe some lemon zest, so you can taste the lamb ? Touch of honey, if you want sticky ! Paul. "Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"

Re: Ribs RockyRaab #19182342 02/05/24 Joined: May 2016 Posts: 60,496 Likes: 20 Montana J Jim_Conrad Campfire Kahuna Jim_Conrad Campfire Kahuna J Joined: May 2016 Posts: 60,496 Likes: 20 Montana Because Americans don't like the taste of meat? I am MAGA.

Re: Ribs RockyRaab #19182352 02/05/24 Joined: Dec 2007 Posts: 25,107 South Carolina MadMooner Campfire Ranger MadMooner Campfire Ranger Joined: Dec 2007 Posts: 25,107 South Carolina Here is the rub recipe for the rosticciana ribs. May be good on lamb? Can’t suck. KOSHER SALT AND GROUND BLACK PEPPER 2 TABLESPOONS PACKED LIGHT BROWN SUGAR 1 TABLESPOON FENNEL SEEDS, GROUND 1 TEASPOON RED PEPPER FLAKES 1TEASPOON GRANULATED GARLIC 4TEASPOONS MINCED FRESH ROSEMARY 2 2½- TO 3-POUND RACKS ST. LOUIS–STYLE PORK SPARERIBS Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the sugar, ground fennel, pepper flakes, granulated garlic and 4 teaspoons of rosemary. Rub the mixture between your fingertips until well combined and the rosemary is fragrant. Sprinkle the mixture evenly over both sides of the racks of ribs, then rub it in. Place the ribs meaty side up on the prepared baking sheet. Transfer to the oven, then pour 3 cups water into the baking sheet. Bake until a skewer inserted into the meat between the bones meets no resistance, 2½ to 3 hours. Transfer the rib racks to a cutting board and let rest for 20 minutes. Cut the ribs between the bones and transfer to a platter. “Life is life and fun is fun, but it's all so quiet when the goldfish die.”

Re: Ribs MadMooner #19182374 02/05/24 Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario New_2_99s Campfire 'Bwana New_2_99s Campfire 'Bwana Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario Originally Posted by MadMooner Lately, I seem to keep it simple and only use salt before cooking. Maybe a ittle more salt and some pepper after it comes off while resting. Been using sauces more and more though. Chimichurri, tzatziki, roasted red pepper creama….. It’s all good. Yes !! Paul. "Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"

Re: Ribs Jim_Conrad #19182378 02/05/24 Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario New_2_99s Campfire 'Bwana New_2_99s Campfire 'Bwana Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario Originally Posted by Jim_Conrad Because Americans don't like the taste of meat? Dumb fuggers ! Paul. "Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"

Re: Ribs MadMooner #19182381 02/05/24 Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario New_2_99s Campfire 'Bwana New_2_99s Campfire 'Bwana Joined: Sep 2009 Posts: 42,013 Likes: 5 Huntn/Fishn Heaven-NW Ontario Originally Posted by MadMooner Here is the rub recipe for the rosticciana ribs. May be good on lamb? Can’t suck. KOSHER SALT AND GROUND BLACK PEPPER 2 TABLESPOONS PACKED LIGHT BROWN SUGAR 1 TABLESPOON FENNEL SEEDS, GROUND 1 TEASPOON RED PEPPER FLAKES 1TEASPOON GRANULATED GARLIC 4TEASPOONS MINCED FRESH ROSEMARY 2 2½- TO 3-POUND RACKS ST. LOUIS–STYLE PORK SPARERIBS Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the sugar, ground fennel, pepper flakes, granulated garlic and 4 teaspoons of rosemary. Rub the mixture between your fingertips until well combined and the rosemary is fragrant. Sprinkle the mixture evenly over both sides of the racks of ribs, then rub it in. Place the ribs meaty side up on the prepared baking sheet. Transfer to the oven, then pour 3 cups water into the baking sheet. Bake until a skewer inserted into the meat between the bones meets no resistance, 2½ to 3 hours. Transfer the rib racks to a cutting board and let rest for 20 minutes. Cut the ribs between the bones and transfer to a platter. That sounds good, 'Mooner ! Paul. "Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"

Re: Ribs New_2_99s #19183118 02/05/24 Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado S smokepole Campfire 'Bwana smokepole Campfire 'Bwana S Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado Originally Posted by New_2_99s Lamb ribs, are our favourite !! Unbelievable flavour. Me too, first had em in KC. They are almost impossible to find around here. A wise man is frequently humbled.

Re: Ribs Jim_Conrad #19183132 02/05/24 Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado S smokepole Campfire 'Bwana smokepole Campfire 'Bwana S Joined: Jun 2006 Posts: 46,098 Likes: 6 Colorado Originally Posted by Jim_Conrad No kidding. I go to the internet for inspiration on cooking lamb and it's all the same. I came across a recipe that really works well with lamb chops, I bet it would be killer on ribs too. You salt the chops or ribs first, let the salt marinate for an hour or two, and then slather them with a paste made from fresh rosemary and garlic, ground bay leaves, black pepper, and mustard seeds (whole, not ground). Sounds strange but it's awesome. A wise man is frequently humbled.