Ever try...


Eating a slab of saucy ribs in one hand while rocking a crying baby to sleep with the other and at the same time trying to read this forum?

Fellas, I am looking for help here this isn't working.

P.S. the wife's gonna be a little pissed when she sees her mouse all sauced up.

Eating a slab of saucy ribs in one hand while rocking a crying baby to sleep with the other and at the same time trying to read this forum?

Fellas, I am looking for help here this isn't working.

P.S. the wife's gonna be a little pissed when she sees her mouse all sauced up.
buy a robot

i recommend the Yul Brynner 3000. not the 2000 though because its a lil glitchy and may turn on you.
http://www.americanphoto.co.jp/photosearch/Previews/CIN01029_407.jpg

feed baby ribs to stop crying.

problem solved :D

btw, where'd you get the ribs from? i recently discovered Kenny's Chicken and Ribs on Telegraph, in Southfield.....and damn, those are good :)

I was all set tonight to try Famous Daves out on Rochester rd but found out they are not open for biz yet. Ended up doing curb side pick up at Pizzeria Uno's. I eat ribs maybe 3 times per year and have not had good success in a while. The flavor was good but a little too chewy.

i just started making ribs in the oven recently, after hoping to get a smoker to make some slow-cooked, smoked ribs.

i put some spices on them, wrapped them tightly in aluminum foil, used super low heat for 5 hours minimum and the last 10 minutes with Sweet Baby Ray's BBQ sauce. unbelieveably tender and the sweet sauce is goooooood. :D

i just started making ribs in the oven recently, after hoping to get a smoker to make some slow-cooked, smoked ribs.

i put some spices on them, wrapped them tightly in aluminum foil, used super low heat for 5 hours minimum and the last 10 minutes with Sweet Baby Ray's BBQ sauce. unbelieveably tender and the sweet sauce is goooooood. :D
actually oven broiled ribs are better than the grille. but doesnt have as much american symbolism. :?

i just started making ribs in the oven recently, after hoping to get a smoker to make some slow-cooked, smoked ribs.

i put some spices on them, wrapped them tightly in aluminum foil, used super low heat for 5 hours minimum and the last 10 minutes with Sweet Baby Ray's BBQ sauce. unbelieveably tender and the sweet sauce is goooooood. :D

You do curbside pick up?

eat polish sausage instead.

nice call on the SBR's, iamme

SBR is a good base. I always add something to it (apple cider vinegar, garlic, brown sugar, other junk).

As far as chain rib joints go, Famous Dave's is the shit. Very tender ribs, outstanding sauce. Damons is about 127 steps below, by way of comparison.

I always slow cook my baby backs on a smoker for about 6-7 hours and add sauce in the last half hour or so. If I'm pressed for time, I'll pull them off, add some sauce to them, and loosely wrap them in foil (make sure no juices or vapor can escape, but make a "tent" so the sauce can steam off and go right back into the meat).

Once in a great while I'll pull them off the smoker and throw them, along with a bottle of sauce, into a dutch oven:

https://secure.lodgemfg.com/storefront/storeimages/{9AB93FE0-2C1B-4710-ADEA-003E1D2FD723}_021_L8_10_12DO3_lg.jpg

This pretty much has the same effect of the foil, but you can still cook it outdoors. I won't pull them out of the dutch oven until I can pull a bone out of the meat with one hand. Anything longer, though, will result in mushy meat, which is NFG.

Once in a great while I'll pull them off the smoker and throw them, along with a bottle of sauce, into a dutch oven:


That's ironic, I gave my wife the dutch oven just last night.

Once in a great while I'll pull them off the smoker and throw them, along with a bottle of sauce, into a dutch oven:


That's ironic, I gave my wife the dutch oven just last night.

And today's award for Most Predictable Response goes to......GLENN!!!@#


Speech!!!@#

Speech:

I pretty much just farted and um, made what apparently was a fairly predictable joke about it.

Thanks to The Academy, and to the pork roast I ate last night for dinner.

Speech:

I pretty much just farted and um, made what apparently was a fairly predictable joke about it.

Thanks to The Academy, and to the pork rosat I ate last night for dinner.

Pork roast is also really good in a dutch oven. We've come full circle, Glenn.

we've come full circle

SBR is a good base. I always add something to it (apple cider vinegar, garlic, brown sugar, other junk).

As far as chain rib joints go, Famous Dave's is the shit. Very tender ribs, outstanding sauce. Damons is about 127 steps below, by way of comparison.

I always slow cook my baby backs on a smoker for about 6-7 hours and add sauce in the last half hour or so. If I'm pressed for time, I'll pull them off, add some sauce to them, and loosely wrap them in foil (make sure no juices or vapor can escape, but make a "tent" so the sauce can steam off and go right back into the meat).

Once in a great while I'll pull them off the smoker and throw them, along with a bottle of sauce, into a dutch oven:

https://secure.lodgemfg.com/storefront/storeimages/{9AB93FE0-2C1B-4710-ADEA-003E1D2FD723}_021_L8_10_12DO3_lg.jpg

This pretty much has the same effect of the foil, but you can still cook it outdoors. I won't pull them out of the dutch oven until I can pull a bone out of the meat with one hand. Anything longer, though, will result in mushy meat, which is NFG.

i tried smoking ribs once in a charcoal grill, putting the ribs on one side and some coals w/ the smoker box on the other. i think the grill still got too hot :(

i do want to try "real" smoked ribs to see if i like 'em.

http://www.famousdaves.com/ ...... sweet, i might try them out :)

i tried smoking ribs once in a charcoal grill, putting the ribs on one side and some coals w/ the smoker box on the other. i think the grill still got too hot :(

i do want to try "real" smoked ribs to see if i like 'em.

http://www.famousdaves.com/ ...... sweet, i might try them out :)

Famous Dave's smokes their ribs, I believe. It'll give you an idea at least. Look for the smoke ring, which is a layer of pink on the outside of the white meat when you look at a cross section. That'll let you know if they're smoked.

Smoke ring:

http://amazingribs.com/images/pix/smokering-sm.jpg

I never tried to smoke using a smoke box and a regular charcoal grill. Just pick up a low-end smoker, they're cheap (like $45 for a decent Brinkmann). I have two, and they're my most prized possessions. You need to be able to regulate the temperature by opening and closing a vent of some sort.

I'm currently trying to round up the parts and have my brother in law weld me up a custom smoker.

after i try out famous daves, i just might take the plunge and invest in a smoker.....damn, i'm getting hungry now :D

after i try out famous daves, i just might take the plunge and invest in a smoker.....damn, i'm getting hungry now :D

Also, don't puss out and get an electric smoker. Electric smokers are a ton easier and maintenance free, but the fun is tending to your fire and watching your meat all day long, even in the winter.

Electric smoker = oven.

Charcoal smoker = manly, rugged, primal.

but the fun is... watching your meat all day long

To each his own, TK.

Anyone ever been to "Slow's BBQ" in Detroit on Michigan Ave? I just found out that a kid I used to work/go to school with opened it. Any good?

Anyone ever been to "Slow's BBQ" in Detroit on Michigan Ave? I just found out that a kid I used to work/go to school with opened it. Any good?

Never been.

But it would be kinda funny if that kid rode the short bus to school.

Anyone ever been to "Slow's BBQ" in Detroit on Michigan Ave? I just found out that a kid I used to work/go to school with opened it. Any good?

Never been.

But it would be kinda funny if that kid rode the short bus to school.

Yeah, especially since it was College.