greybeta: (Slayers - Lina Eating)
[personal profile] greybeta
Due to the success of my BBQ brisket, my parents have encouraged me to try cooking some other meals (considering my mom wouldn't let me cook anything in the kitchen growing up, that's a big deal). So I said that I might try making some smoked ribs for July 4th.

The problem? I'm really not sure how, although I think I might try the following simple recipe:

4 to 5 lbs. pork ribs (spare or back ribs)
1 (13 1/2 oz.) bottle hickory liquid smoke
2 1/2 qts. water
Favorite barbecue sauce
Combine liquid smoke and water in a large pot; bring to a boil. Add the ribs and reduce heat; simmer 1 1/2 to 2 hours. Remove ribs from liquid; let cool. (Ribs may be refrigerated or frozen for future use.)
Dip or brush ribs with barbecue sauce. Cook at 400 degrees for 15-20 minutes. For crispy ribs, broil additional 3-5 minutes.

Huh, seems simple enough. But I do have to ask, how do you guys and gals make your smoked ribs?

Date: 2009-06-25 12:02 pm (UTC)
From: [identity profile] custardfairy.livejournal.com
I'm guessing you don't have access to an outdoor spot to actually smoke the meat?

Liquid smoke is pretty much just what it says on the bottle. Boiling the ribs in liquid rather than smoking them over wood will give them a different texture but it won't take as long. It seems to me that a whole bottle of liquid smoke is going overboard, though. That stuff is pretty strong.

This is close to the method I use for smoked meats.

Date: 2009-06-25 01:55 pm (UTC)
ext_4739: (Default)
From: [identity profile] greybeta.livejournal.com
Actually, we have a backyard and grill, but there's been an excessive heat warning in my area for a week now and I'm not sure if I want to cook in that kind of stifling, humid heat. I'll try out the kitchen method first, and I'll be sure not to use the whole bottle. Thanks for the tip! =)

Date: 2009-06-25 02:29 pm (UTC)
From: [identity profile] paranoidgrl.livejournal.com
I just boil them on the stove under tender, then put them on the grill until they're charred. Add sauce of choice. Done. But I don't smoke meats anymore. I used to, but the smoker got damaged.

Date: 2009-06-25 02:37 pm (UTC)
ext_4739: (Default)
From: [identity profile] greybeta.livejournal.com
I like the simplicity of that strategy! It's definitely an option I'll put into consideration. =)

Date: 2009-06-25 08:58 pm (UTC)
From: [identity profile] enigmajoe2002.livejournal.com
This is also basically the method I use...but I am into rubs and not sauces :)

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