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  • Thread starter Thread starter Red
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Red said:
First time, too. They were very tasty. Needs some tweaking, but if my ribs turn out like these every time, I'd still die happy.
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Yesterday I catered a meal for 30 friends and family to celebrate our son's university graduation. In the meal was five racks of ribs and I would say there 'ok" by my usual fall off the bone melt in your mouth standards. But prepping food for the masses days in advance is tricky business.

On a side note my brother took me to go see Rush in concert and paid for this bang up meal at a club for platinum ticket holders (he has buck$) and we had lamb rib appetizers that were so good I thought we were being served food in heaven. I would love to be able to make that - I guess it's all just very long and slow baking with a kick ass sauce to finish.
 
Burnt State said:
Yesterday I catered a meal for 30 friends and family to celebrate our son's university graduation. In the meal was five racks of ribs and I would say there 'ok" by my usual fall off the bone melt in your mouth standards. But prepping food for the masses days in advance is tricky business.

On a side note my brother took me to go see Rush in concert and paid for this bang up meal at a club for platinum ticket holders (he has buck$) and we had lamb rib appetizers that were so good I thought we were being served food in heaven. I would love to be able to make that - I guess it's all just very long and slow baking with a kick ass sauce to finish.
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Those do sound good. I'll have to add that to my list of things I might try.

Don't know if this is relevant to you, but in the winter we sometimes get smoked cooked ribs from the grocery store. Once they've been warmed through, I turn them off in the oven and leave them in there for 15 minutes to a half an hour. I don't know why it works, but it loosens up the meat a bit and makes them more tender.

I was pleased with the ribs. The set up was the hardest part as I did it on my kettle grill. Totally worth it, though.
 
Red said:
Those do sound good. I'll have to add that to my list of things I might try.

Don't know if this is relevant to you, but in the winter we sometimes get smoked cooked ribs from the grocery store. Once they've been warmed through, I turn them off in the oven and leave them in there for 15 minutes to a half an hour. I don't know why it works, but it loosens up the meat a bit and makes them more tender.

I was pleased with the ribs. The set up was the hardest part as I did it on my kettle grill. Totally worth it, though.
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I wish I had a kettle grill or a big smoker but I moved away from the BBQ years ago to try to avoid carcinogens in our diet. After removing the silver skin membrane I wrap my ribs tightly in tinfoil with a splash of apple cider vinegar and put them in the oven for 2-3 hours on 275. Then it's high heat and sauce. If I still had a grill I would use that for a nice char with the sauce.

Thankfully I have fisher friends who give me lots of smoked fish whenever I visit, along with a chunk of moose or deer to keep my wild.game taste buds happy.

Maybe we need a recipe thread as it's harvest season for me right now and I'm canning and chamber sealing like mad?
 
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Burnt State said:
I wish I had a kettle grill or a big smoker but I moved away from the BBQ years ago to try to avoid carcinogens in our diet. After removing the silver skin membrane I wrap my ribs tightly in tinfoil with a splash of apple cider vinegar and put them in the oven for 2-3 hours on 275. Then it's high heat and sauce. If I still had a grill I would use that for a nice char with the sauce.

Thankfully I have fisher friends who give me lots of smoked fish whenever I visit, along with a chunk of moose or deer to keep my wild.game taste buds happy.

Maybe we need a recipe thread as it's harvest season for me right now and I'm canning and chamber sealing like mad?
Click to expand...
I was at a friend's earlier this summer and they grilled, and that was that for me. :) I understand why you may not want to grill. My attitude is that something is bound to get us, and as I don't drink, smoke and already have microplastics embedded in my soft tissues, what the hay?
And I will never say no to a recipe thread.
 
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