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User Guidelines and Instructions => Basics for a Beginner => Topic started by: Pork Belly on March 17, 2015, 04:58:14 PM

Title: Types of Ribs, Defined
Post by: Pork Belly on March 17, 2015, 04:58:14 PM

http://www.foodnetwork.com/videos/are-you-ribbing-me-0165974.html

Title: Re: Types of Ribs, Defined
Post by: jcboxlot on March 17, 2015, 05:36:11 PM

Thanks. 

Title: Re: Types of Ribs, Defined
Post by: NDKoze on March 17, 2015, 06:34:45 PM

Really cool short and concise video.

I agree with Alton. St Louis cut all the way for me. ;)

Title: Re: Types of Ribs, Defined
Post by: 1stlink on March 17, 2015, 07:10:55 PM

Thanks for the share.. St Louis all the way, well mostly. I have a pack of Sam's baby backs in the fridge at the moment.

Title: Re: Types of Ribs, Defined
Post by: elkins20 on June 13, 2015, 07:14:01 PM

I like the full slab, is all we used when growing up. My Dad was a welder and he made a smoker out of a 55 gallon metal drum. It was really nice and huge, but we would start the char coil around mid morning and cook the ribs all day. Using the indirect method until the end and then put them over the coils for about 30 min. My Mom made her own sauce using Maul's BBQ sauce as a base, would add ketchup, liquid smoke, worcestershire sauce, celery seed. The ketchup she used can no longer purchase so cannot even duplicate the taste but was pretty good.

Title: Re: Types of Ribs, Defined
Post by: jcboxlot on June 13, 2015, 07:30:51 PM

Interesting what you remember growing up.   Method hasn't changed much just the vessel.

And to each their own.