http://TheFrugalChef.com. Step-by-step instructions on how to cook BBQ
baby back ribs in the oven whenever you do not want to fire up your grill! . Check out the apple juice barbecue sauce @ http://www.youtube.com/watch?v=wugjUWoVPVE
Duration : 0:6:42
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Made with Tony Roma’s original sauce, our Baby Back Ribs are sure to be a big hit at your next summer barbeque. These fully-cooked, heat and eat ribs are ready in just a few minutes, on your grill…
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Duration : 0:7:51
please describ to me in a profesional manner the diff between baby back ribs oppossed to st loius style ribs…. thanks
Baby back ribs, aka back ribs, aka loin ribs, aka loin back ribs, aka baby backs. First of all, let’s get this straight: Baby backs do not come from baby pigs! They are called "babies" because they are shorter than spare ribs. Back ribs are attached to the backbone on one end and to the spare ribs on the other. They contain 8-13 bones per slab, and are less fatty than other cuts. The slab is tapered at one end, with the shortest bones only about 3" and the longest about 6". Because they weigh less than spare ribs, they cook faster. They are curved like a hockey stick. Depending on how the butcher removes the loin meat that is on the convex side of the baby backs, some can have up to 1/2" of delicate, lean loin meat on the top. Most hungry adults can eat a whole slab of baby backs. Typically $4-8 per pound, and about 1.5-2 pounds per slab.
St. Louis cut ribs, aka barbecue cut. Lop the rib tips off a slab of spare ribs, and what remains is a flat rectangular slab called the St. Louis cut. Many experts like the taste of the St. Louis cut even better than the more expensive baby backs because there is more meat between the bones, and it is better marbled. Because the ribs are straight and flat, they are the best cut for recipes that require the ribs to be browned in a frying pan on the stovetop. If your butcher doesn’t know what St. Louis cut means, get a new butcher or simply ask for spares with the rib tips or skirt meat removed. Then again, you may want to remove it yourself. The tips are fun eating and some people prefer them to other cuts (why, I will never know). Typically $3-7 per pound, a 3-3.5 pound slab can serve two people or one really hungry big man.
See picture of St. Louis ribs here
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=34&id=308
See picture of Babys at bottom of orange graph on right.
http://amazingribs.com/technique/ribs_glossary.html
I put them in there 6 days ago and kinda forgot about them. Will they still be safe to eat today or should I throw them out?
They should have a "best if sold by" date on them.
do you need to marinate ? In what and how long?
i dry rub
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne
PREPARATION:
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist
Cook meat for about 2 hrs, remove from oven and transfer to hot grill. While on grill, continue to brush with BBQ mix from pan. They should only need a few minutes on each side. The BBQ sauce should get a bit crispy, and although the meat isnt quite as tender this way, will still be quite tasty and much easier to serve and eat.
I am asking for a research and development project that I am working on. These items will be stored in sealed packages at the proper temperature.
The dry rub doesn’t make them safer. Chicken pieces should only be stored for 2-3 days in the fridge before they are cooked. They can be frozen raw (properly) for up to 6 months. Cooked chicken is good in the fridge for 3-4 days and for 3 months in the freezer.
Chicken, and other meats, must be kept out of the food safety "danger zone" that exists between 4°C to 60°C (or 40°F to 140°F). Foods must be kept colder than 4 degrees or cooked completely to kill any potential foodborne bacteria.
For more food safety tips and hundreds of chicken recipes visit www.chicken.ca.
Hope this helps.
Marty Brett
Chicken Farmers of Canada
I am about to grill an individual thing(.79lb) of boneless ribs. I usually boil ribs with bones before grilling them. However, would it be cool to grill this without boiling?
No… You should only boil them if they HAVE bones. They are perfectly fine to throw on the grill if they are boneless already. Have fun !
All are moderate eaters and there will be other food as well.
Mosat baby back ribs sold in grocery stores today are what are called 3lb downs….which are smaller bone, less fat. You usually get 12-13 bones per full rack. SO depending upon what esle you are serving as far as side dishes would suggest you shoot for 3/4 rack per person… (so between 5-6 racks) Cut into 3 bone portions to make it easier for them to handle, but between each bone cut half way down to make it easier for them to pull apart each rib. Some people with have a full rack, some only a 1/4 of one. Provide bread as well (preferably Texas Toast) as it is a great compliment to eating ribs, and is also a filler as well. Happy cooking
I am grilling for the first time and I really need to know a couple of things.
1. how to make my ribs tender.
2. how long should I let my ribs sit to marinate.
3. and when should I put the barbecue sauce on my ribs
To make them tender do this: marinate them with a dry rub at least 8 to 24 hours before cooking, and do not cook over direct heat, but smoke them. If you wish to add BBQ sauce (if you didnt marinate) then apply the sauce when the meat is cooked thoroughly.
I personally prefer a dry rub than BBQ sauce, make sure the rub is allowed to marinate as well. Do not cook dry rubbed ribs over direct heat!!! You will burn the rub and destroy your ribs.
You can only boil your ribs prior to cooking over direct heat. Thats for a faster cooked rib and if you dont have patience to sit outside with friends and have few beers while your gourmet hands are smoking meat like a real man. They will still be tender though, just make sure when you boil them, add a whole onion that has been split and cut a few garlic cloves in half with some salt when you boil the ribs.
If you do prefer sauce then only apply it towards the end of rib cooking, for the same reason, you will burn the sauce and mess up your ribs.
If you cook using direct heat, then make sure it is meduim or medium low heat, especially if they are baby back ribs. If you are using charcoal, that would be when the coals are completely white. But, your best bet is to smoke those puppies. Its not that hard for a first timer to smoke ribs.
Baby back ribs on Traeger wood pellet smoker