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-JM-
03-09-2009, 05:17 AM
I made these Saturday night past. I know there is the 'hawt food pr0n' with lots of smoked meats including ribs but I just thought I would post up an oven roasted version.

Rack of baby back trimmed and dry rubbed. 1 hour on a roasting tray 'naked', 2 hours covered with water in the bottom of the tray, then 20-40 mins uncovered, glazed with your BBQ sauce of choice. First 3 hours all 230F. Last glazed phase ~260-270F. I make ribs nearly every saturday if I have the time. I think they are getting better and better with each go.

Rub
1/2 cup brown sugar
1/4 cup smoked sweet paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

http://www.wannabebigforums.com/attachment.php?attachmentid=27179&stc=1&d=1236596663
Trimmed & Rubbed
http://www.wannabebigforums.com/attachment.php?attachmentid=27182&stc=1&d=1236596698
1st hour nekkid
http://www.wannabebigforums.com/attachment.php?attachmentid=27180&stc=1&d=1236596672
2 hours Covered with water in bottom of tray
http://www.wannabebigforums.com/attachment.php?attachmentid=27181&stc=1&d=1236596679
1st Glaze 20mins
http://www.wannabebigforums.com/attachment.php?attachmentid=27183&stc=1&d=1236596718
2nd Glaze 20 Mins
http://www.wannabebigforums.com/attachment.php?attachmentid=27184&d=1236597500
Served!
http://www.wannabebigforums.com/attachment.php?attachmentid=27185&d=1236597509

-JM-
03-09-2009, 05:18 AM
More pics

slashkills
03-09-2009, 05:44 AM
Thats sexy

Irish Pilot
03-09-2009, 01:28 PM
Mother of God.

johnnyo_99
03-09-2009, 03:38 PM
ok, i'm making ribs this weekend

WillNoble
03-09-2009, 04:13 PM
ok, i'm making ribs this weekend

took the words right out of my mouth

Focused70
03-09-2009, 05:23 PM
I love ribs, with or without sauce. [preferably dry]

I'm going to Hill Country next Monday. I'll try to have some more pix for people.

Stay tuned. ;)

bill
03-09-2009, 05:50 PM
Made me extremely hungry and I just ate.

ct67_72
03-09-2009, 07:34 PM
i was just looking at ribs at the supermarket, never did them so i was looking at the pre packaged ones. not anymore.

-JM-
03-15-2009, 09:56 AM
Roll out your favourite pizza dough. Mine is little more than plain flour, seasoning, dried yeast and water. Let proove for 10mins.
http://www.wannabebigforums.com/attachment.php?attachmentid=27204&stc=1&d=1237131472
Preheat pizza stone for at least 15mins
http://www.wannabebigforums.com/attachment.php?attachmentid=27205&stc=1&d=1237131492
Carefully roll out base and add toppings.
I used a spicy bbq sauce for the sauce base (From a bottle. Anything goes here depending on your tastes) Pepperoni & Meatball this time! (~11" base)
http://www.wannabebigforums.com/attachment.php?attachmentid=27206&stc=1&d=1237131513
~16 mins at about 420 and BLAM!
http://www.wannabebigforums.com/attachment.php?attachmentid=27207&stc=1&d=1237131533
Wash down with a few of these rascals and you'll be good to go!
http://www.wannabebigforums.com/attachment.php?attachmentid=27208&stc=1&d=1237132508

mattburns
03-15-2009, 10:13 AM
You know how to eat.

That pizza looks awesome.

VikingWarlord
03-15-2009, 01:09 PM
I came.

WillNoble
03-15-2009, 03:07 PM
wow, I see I have some competition, lol...


nice work, on the pizza and the Duvel


will dust off my food pr0n thread this week

-JM-
03-15-2009, 03:50 PM
Guys, its good to know that I am not alone. Some simple things done well (not perfect but I try) are difficult to beat.

Will, your 'hawt food pr0n' thread really inspired me to share a few of the things I enjoy making. Oven versions of course.

Also, my dad shoots and fishes. I have an endless supply of game birds and fish that I am really looking forward to smoking for a change. Got any recipes for wood pigeon btw? :)

I will definately have to bother you for some advice re a smoker (and directions of use). I am super excited about getting one!

-JM-
03-23-2009, 04:40 AM
This is very simple and great served with apple sauce.......

Trim membrane and excess fat from a ~1.5lb pork fillet.
Open the fillet.
Place stuffing in centre. I used ciabatta bread, sage, onion and seasoning. Sometimes I prepare a meat stuffing but this is a great alternative.
Roll and tie off. (I use strips of bacon to cover where the pork meets)
Cover in foil and roast for ~1.5 hours at 250. Remove foil and return to oven again for another ~20mins.
Let stand for 10 mins, slice and serve.
http://www.wannabebig.com/forums/attachment.php?attachmentid=27225&stc=1&d=1237804658
http://www.wannabebig.com/forums/attachment.php?attachmentid=27226&stc=1&d=1237804666
http://www.wannabebig.com/forums/attachment.php?attachmentid=27227&stc=1&d=1237804673
http://www.wannabebig.com/forums/attachment.php?attachmentid=27228&stc=1&d=1237804679
Last picture doesnt do it any justice but what the hey!

Detard
03-23-2009, 08:12 AM
Damn those ribs look ****ing unreal.


I came.

I came multiple times

Brad08
03-23-2009, 09:39 AM
Looks great!

What's the point of baking it wrapped in foil? Just keeps it moist? I've seen recipes where you wrap and where you don't. I thought you weren't 'supposed' to b/c it would kinda 'boil' the meat.

-JM-
03-23-2009, 09:46 AM
Looks great!

What's the point of baking it wrapped in foil? Just keeps it moist? I've seen recipes where you wrap and where you don't. I thought you weren't 'supposed' to b/c it would kinda 'boil' the meat.

I just wrap it to retain moisture. I blast it uncovered for a bit nearer the end.

Brad08
03-23-2009, 09:49 AM
Ah. One more question:


1 hour on a roasting tray 'naked', 2 hours covered with water in the bottom of the tray, then 20-40 mins uncovered

Does 'covered' here mean wrapped in foil?

I've never thought about doing "BBQ" in the oven. I either use my smoker or go a completely different direction but now I want to try doing some easy ribs in the oven.

-JM-
03-23-2009, 10:01 AM
Ah. One more question:



Does 'covered' here mean wrapped in foil?

I've never thought about doing "BBQ" in the oven. I either use my smoker or go a completely different direction but now I want to try doing some easy ribs in the oven.

Yep, cover the roasting tray with foil and throw a couple of cups of water in the bottom of the tray. They really dry out otherwise.

I want a smoker!

Brad08
03-23-2009, 10:12 AM
You can get a cheapy that works from Home Depot or Lowes for less than $100.

Chalky Palms
03-23-2009, 10:16 AM
damn flynn everything looks tasty here

beaverfootball
03-23-2009, 12:15 PM
Trimmed & Rubbed




When you say that what do ya mean? I know rubbing etc, but what part do you mean to trim? I'm really gonna try this soon

-JM-
03-23-2009, 04:37 PM
When you say that what do ya mean? I know rubbing etc, but what part do you mean to trim? I'm really gonna try this soon

Just trim off any excess fat, cartilage and membrane. Dont waste any meat though.

Go for it man. They are tasty and simple!

WillNoble
03-23-2009, 04:49 PM
Just trim off any excess fat, cartilage and membrane. Dont waste any meat though.

Go for it man. They are tasty and simple!

yeah I hate when people or restaurants dont remove the membrane... it ruins the ribs.

I just use a pair of needlenose pliers and a really sharp filet knife

Ben Moore
03-23-2009, 08:13 PM
Roll out your favourite pizza dough. Mine is little more than plain flour, seasoning, dried yeast and water. Let proove for 10mins.
http://www.wannabebigforums.com/attachment.php?attachmentid=27204&stc=1&d=1237131472
Preheat pizza stone for at least 15mins
http://www.wannabebigforums.com/attachment.php?attachmentid=27205&stc=1&d=1237131492
Carefully roll out base and add toppings.
I used a spicy bbq sauce for the sauce base (From a bottle. Anything goes here depending on your tastes) Pepperoni & Meatball this time! (~11" base)
http://www.wannabebigforums.com/attachment.php?attachmentid=27206&stc=1&d=1237131513
~16 mins at about 420 and BLAM!
http://www.wannabebigforums.com/attachment.php?attachmentid=27207&stc=1&d=1237131533
Wash down with a few of these rascals and you'll be good to go!
http://www.wannabebigforums.com/attachment.php?attachmentid=27208&stc=1&d=1237132508
this looks awesome and props for the belgian...

-JM-
03-24-2009, 04:27 AM
yeah I hate when people or restaurants dont remove the membrane... it ruins the ribs.

I just use a pair of needlenose pliers and a really sharp filet knife

Agreed. Pliers and a bendy filet knife are essential imo. I stopped ordering ribs in restaurants a long time ago.

-JM-
03-24-2009, 04:32 AM
Thanks for all the comments guys.

Please feel free to post up any of your own creations in here.

beaverfootball
03-24-2009, 01:45 PM
After some googling I see what you mean by membrane and cartlidge. That looks like it would make the ribs tough to tear apart if that was left on.

Any last tips on buying or cooking these on a grill before I try it? or would you reccommend oven?

-JM-
03-24-2009, 03:50 PM
I have no point of reference for the grill or smoker unfortunately. Saturday night past, I prepared 2 racks of ribs for the rugby. I finished them off on the BBQ but just for 15mins on the lowest heat. 3-4 hours previous in the oven.

Dont worry about getting every little bit of fat off, in fact that would be a bad thing. If you do them in the oven, do them low and slow. Bottom of oven, low heat, long time. The meat will come off the bone clean with little effort. Be patient.....

borracho
03-25-2009, 11:35 AM
pizza/ribs look awesome...
Do you use fresh mozzarella on the pizza? I've noticed when I get fresh mozz it tastes ****ING AWESOME. And since normally I am in a pinch for time, I dont make my own dough..I get the pre-made **** from trader joes (< $1.50/bag..and its pretty decent), some mushrooms, bell peppers, prosciutto (ham), real green chili, and fresh mozzarella...and usually the pizza sauce that trader joes has or if I cant find that I use the pomi tomato sauce (cant remember if its the chunky tomato or actual marinara...) It comes out really good.

Another good little item is called "fat bombs"...basically make a fresh marinara sauce, make little french toast sammiches with fresh mozzarella inside and fry them up...and then dunk the fried french toast sammich in the marinara...awesome little bursts of fat that will make your penis wet.

-JM-
03-25-2009, 04:17 PM
Do you mean buffallo mozzerella?

If so then yes I have used it quite a few times. I have to say I prefer the more solid, fat filled, stringy 'processed' stuff that doesnt secrete salt water whilst cooking and drown the dough like the buffallo does.

The beauty of pizza is putting any damn thing you want on them.

One of my favs....chilli sauce base, mozzerella, corn, pineapple and sliced banana. Serious. Tuna and banana also rocks.

Those ''fat bombs'' sound great. Heh!

Brad08
03-26-2009, 11:13 AM
When you say that what do ya mean? I know rubbing etc, but what part do you mean to trim? I'm really gonna try this soon

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Brian C
03-26-2009, 07:31 PM
That pizza is awesome. Gonna attempt it this weekend, but with Hoegarden instead.

-JM-
03-27-2009, 05:46 AM
That pizza is awesome. Gonna attempt it this weekend, but with Hoegarden instead.

Ahhhh, Hoegarden. Nice choice. Bit sweeter than the Duvel

-JM-
03-31-2009, 05:17 AM
Pizza again....

Chicken, Corn, Ham, Shrooms and a Chilli Sauce base.

The sauce:
1/2 cup of ketchup (good for a sweet sauce)
~good pinch each of
mixed herbs
onion salt
garlic powder
black pepper
crushed chillis (however hot you want to go)

http://www.wannabebig.com/forums/attachment.php?attachmentid=27250&stc=1&d=1238497775
http://www.wannabebig.com/forums/attachment.php?attachmentid=27251&stc=1&d=1238497786
http://www.wannabebig.com/forums/attachment.php?attachmentid=27252&stc=1&d=1238497800
http://www.wannabebig.com/forums/attachment.php?attachmentid=27253&stc=1&d=1238497807

mattburns
03-31-2009, 09:00 AM
Loving the chilli sauce base, nice touch.

Also good choice of beer further up. Good to see the myth that Americans only drink pish like 'bud light' is just that, a myth.

-JM-
04-03-2009, 04:29 PM
Also good choice of beer further up. Good to see the myth that Americans only drink pish like 'bud light' is just that, a myth.

I am Irish though LOL.

-JM-
04-03-2009, 04:51 PM
Slice and rub some raw chicken.
Strifry in olive oil until sealed then add onion, peppers and shrooms. Continue cooking until veg reaches desired texture and chicken is cooked through......Done.

Rub
light brown sugar
salt
pepper
paprika
oregano
chilli powder
cumin
corriander
garlic powder

A squeeze of lime over the chicken once rubbed is optional. Personally I dont.

http://www.wannabebig.com/forums/attachment.php?attachmentid=27281&stc=1&d=1238798935
http://www.wannabebig.com/forums/attachment.php?attachmentid=27282&stc=1&d=1238798950

-JM-
05-08-2009, 07:38 PM
I havent made ribs in a long ass time. This w'end my wife has gone to visit her sister so I decided to cook some up!

Cheated and used a Nandos BBQ rub btw.

Rack trimmed and rubbed
http://www.wannabebig.com/forums/attachment.php?attachmentid=27352&stc=1&d=1241832156

After 1st hour nekkid @ ~240
http://www.wannabebig.com/forums/attachment.php?attachmentid=27353&stc=1&d=1241832168

1st glaze after 3.5-4hrs covered + 1.5pts water @ ~240
http://www.wannabebig.com/forums/attachment.php?attachmentid=27354&stc=1&d=1241832178

After 2nd glaze (no cover) @ ~280 for ~25mins
http://www.wannabebig.com/forums/attachment.php?attachmentid=27355&stc=1&d=1241832190

Served up with some garlic ciabatta bread. Good to go!
http://www.wannabebig.com/forums/attachment.php?attachmentid=27356&stc=1&d=1241832201

Hmm, pics are a bit spoiled by the lighting in the kitchen. Wasnt so dull/grey in real life ;)