I'm currently at work and I'm having a little panic attack. I followed a recipe that require the ribs to be wrapped in foil and cooked at 180F for 9hours. I l
We usually buy club steaks or rib eye steaks and freeze them for cooking them at a later day. Then a few days later we take the steaks out of the freezer to ma
I have a pretty fail safe method for cooking BBQ baby back pork ribs at home. make a rub and apply to ribs wrap in aluminum foil one hour at 325 in the oven t
Would the meat still be ok to eat if I cooked it on low for another 8 hrs after being on warm for 7 hrs?
I have some pork ribs that I want to barbecue, but being relatively inexperienced with BBQ and lacking a decent grill thermometer, I want to simplify things by
I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal.
So my brother who's pretty inexperienced brined his ribs, smoked them for an hour, put it back in the brine/fridge, and plans on sous vide+searing them. Is ther
After cooking my first batch of baby back ribs on the Orion Cooker, I found that they were more "Kansas City Style", as opposed to what I like (fall off the bon
Although there are many variations for how to cook 'baby back' ribs, there seems to be scant information concerning the target internal temperature of the meat
Going to smoke some pork ribs on the grill, with a smoker box, planned temp with closed cover is about 90C (194F), but for sure less then the boiling point. Thi
I'm trying to make a pork rib ragu, and the ribs I have got are rather... curled. the recipe doesn't really specify which ribs to get, but in the video they're
I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but
I'm learning about grilling by making mistakes. The instructions on some pre-seasoned "St. Louis Ribs" say the following: Remove ribs from package. Preheat
I am smoking baby back ribs using an electric vertical smoker. Given that most food absorbs smoke for an hour or two before saturating, what will happen if I s
I've heard that some grocery store meats (whole turkeys, ribs, etc) are sold pre-brined so as to avoid toughness. Of course in a lot of situations you'd want to
I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to m
Pork back ribs are one of my favorite meals. However, depending on which butcher I go to I get different sized ribs. My method is a simple one for when I'm ma
I have a vertical propane smoker that has slots for 7 racks. I will be smoking 6 racks of baby back ribs. I have smoked 3 racks (9 pounds) at 200-210 in six h
Can you wrap spare ribs in foil and convection bake or should it be conventional baking when wrapped in foil?
I'm having a hard time letting go of using cooking time & internal temperature as metrics when it comes to cooking BBQ, especially when using the oven. For