It's supposed to rain pretty much off and on all day, with possible thundershowers. The festivities go on regardless! After this post, I will begin the pork baby back ribs (15lbs of them!).
My method today because of weather will change from the norm in only one way-they will be done in the oven rather than in the smoker. First, I strip the membrane off the backside of each rack of ribs(6). Next they will be slathered in a mustard sauce(they won't taste mustardy at all, it actually tenderizes them) then sprinkled with the dry rub mixture. Dry rub? A blend of sugar, salt, garlic powder, onion powder, paprika, thyme, rosemary, and chili powder. This will be allowed to rest for about 3 hrs, then into a 250F oven for 3-1/2 hrs, basting with wet sop(dry rub mixed with water, vinegar and olive oil) every 40 minutes. They will then be cut into invidual rib portions and placed in a Nesco roaster, covered in finishing sauce(bbq sauce) and covered with aluminum foil. When we get to the party, we plug them back in for 1- 1-1/2 hrs on 200F, until quite tender! Now you know all my pork rib secrets, enjoy your 4th!
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11 comments:
the biggest secret is the 8 hour cooking time...they sound succulent
You're doing it again, talking about food! Mmmmmmmmm
Happy 4th July to you and yours.
Wow it does take a long time to cook those ribs, doesn't it? You'll have to let us know what rating they got at the party!
Sounds tasty! Though, is mustard sauce different from what you put on your hamburger?
We were going to grill, but it looks like rain, so it will be broiling for us. Since it is just the two of us, it works out ok.
I wanna here all about them. Hey, can you give me your sons blogger address again. I misplaced it and I want to promote it on my blog.
Sounds Yummy!!!
DogB- The dry rub was a little underpowered, ribs tender but on the mild side.
Akelamalu-We talk about food alot on this blog!
Jen- It really is the secret to tender ribs...People ate the heck out of them!
Lynda- Hard to believe but the mustard(Frenchs, with a little hot sauce and sugar)does not impart a mustard flavor at all!
Mike- Best food at the party, if I do say so myself! My sons' blog address: bouncybouncy.blogspot.com
DutchB- By the time I do all the prep, cooking, cutting, & lugging- I really don't enjoy them as much as the others!
Excellent!
I won't tell. :)
--snow
how were those ribs? happy belated fourth!
I love me some ribs. I wish you had a picture of your works of art.
Snow- Tell everyone! he world needs better pork ribs!
Pink- I've made better-but I always say that...
Camplin- Welcome to the blog! Join the lynch mob forming that will do me in if I don't learn to post pictures soon!
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