Burned ribs.... What did I do wrong????

[fastblackmerc]

Cooked two baby backs for dinner last night. One was cooked perfectly, the other one was burned :eek:! What caused one rack to burn and not the other one???

[Breadfan]

You need to provide more info!

ie.

1.) what cooking method slow smoked, baked, or grilled?
2.) charcoal or gas?
3.) Was bbq sauce used, if so what kind
4.) Was there a rub of any kind?
5.) Were they of equal size

also did you try "Search"?

;)

[Drewstang]

LOL, why does one testical hang lower than the other? Why does Santa come down the chimney? What does Easter have to do with bunnies that don't lay eggs? How many licks does it take to get to the center of a Tootsie Roll Pop? The world may never know.

[Motorhead350]

One side was probably a stronger burn than the other.

[HiHo]

Cooked two baby backs for dinner last night. One was cooked perfectly, the other one was burned :eek:! What caused one rack to burn and not the other one???

What Breadfan said!! More info... the quick answer, given the info, is that one was closer to the fire than the other. Not much help tho'.

BBQ is a serious business... gots to have your mind right to pull it off !

[Breadfan]

Yah and you may have uneven burners in which case that shtinks! :flamer:

[TiTo35]

I hope Tom dont see this thread...

[magindat]

Boil em first!!

[fastblackmerc]

You need to provide more info!

ie.

1.) what cooking method slow smoked, baked, or grilled?
2.) charcoal or gas?
3.) Was bbq sauce used, if so what kind
4.) Was there a rub of any kind?
5.) Were they of equal size

also did you try "Search"?

;)

1. Grilled
2. Natural gas
3. No sauce
4. Yes, my meat was rubbbed 24hrs in adn=vance.
5. Yes.

[fastblackmerc]

Boil em first!!

Boiling takes all the flavor out of them.....

[TiTo35]

Boil em first!!


That is a sin...:shake:

[magindat]

Boiling takes all the flavor out of them.....


That is a sin...:shake:

It was a smart ass joke....:rolleyes:

[Jolly Roger]

Boiling takes all the flavor out of them.....


It also removes a lot of the contaminents.;)

[Tom Doan]

Monitoring thread on a slow simmer.

Try www.manlygrub.com

This guy knows how to make cornbread,etc, but after my last thread I am gun shy...but you asked, BBQ is very personal. I have many ways to get it to come out right, BUT it all depends on how long till dinner, 2 hours min.3 hours for my kids, up to 8 hours for me but I have 6 different types and when I get going and the smell is so good and then we cheat... maybe not the best. I have been following HOI for 5 years, my Cuban Pig is his that you have been eating at my house. His new cook book out 2 weeks, and is very dangerous. :bows:

[Blackmobile]

Boiling takes all the flavor out of them.....


That is a sin...:shake:

That's what the secret sauce is for.

[Tom Doan]

The pork thread is moderated by a kosher Jew, perfect.
Look up some of my replays, a good web site for most of us here.
www.manlygrub.com
or his main site:
www.hogonice.com and on the left side look for "death by fork", weeks of love, and then the cook book will make more since, just like your grandma.

[TiTo35]

When I cook ribs, I smoke them on a small "lil smokey" Weber grill. Everytime they come out perfect. I let them go for atleast 2-4 hours...wheeeeeeeeeeeeew!!! :woohoo:

[fastblackmerc]

It also removes a lot of the contaminents.;)

What contaminants?

[larryo340]

Boil em first!!


Boiling takes all the flavor out of them.....


That is a sin...:shake:


I boil them first for 45 minutes, but I add liquid smoke to the water. I only use baby backs :)

http://img.timeinc.net/cooking/flavorprofiles/bbq_smoke_seasoning_m.jpg

[FreddieH]

Too close to the fire.

[larryo340]

The pork thread is moderated by a kosher Jew, perfect.


It's ok the pig had a Bris and a Bar-Mitzvah

http://blogs.commercialappeal.com/leslie/archives/kosher%20bbq.jpg

[vkirkend]

Boil em first!!

No self respecting BBQ'er would boil meat before cooking. (Must be a northerner).:shake:

[DOOM]

Tom doan should be the resident chef :food:

[Mike Poore]

Monitoring thread on a slow simmer.

and is very dangerous. :bows:

UH, OH, I was worried that Tom was gonna find this thread......:hide:

[Dragcity]

Tom, (and others)

What I did last time was I smoked 3 racks of belly ribs over Maple for 8 hours with a dry rub. Maintained 180* all day. I then put them in a Nesco roaster with apple juice under the rack. Maintained temp at 180* for 4 hours.

Now, these were fall-off-the-bone style. No chewing required. I know some like them more firm, so y'all can just skip the Nesco Roaster step....

Oh, and no sauce, just rub and smoke......

Maybe I'll make some this weekend. MMM ribs.

I never use back ribs, no fat, no meat, all bone, and too expensive.....

Did I mention I was a butcher for 18 years.....?

All this from a Northerner. ?? Say it a'int so.

[Dark_Knight7096]

How many licks does it take to get to the center of a Tootsie Roll Pop? The world may never know.


Human average: 413 (possibly flawed)

scientific answer (using a "licking machine"): 252

the world knows ;)

[High-C]

No self respecting BBQ'er would boil meat before cooking. (Must be a northerner).:shake:

I agree, with the exception of boiling my Brats in cheap-ass beer before grilling. The cheaper the better, for some reason... :beatnik:

[Blackmobile]

I agree, with the exception of boiling my Brats in cheap-ass beer before grilling. The cheaper the better, for some reason... :beatnik:

Wow, I've done that for Hot Dogs but never thought about doing that with Ribs.......Thanks for the idea.

Ed

[Dragcity]

Coca-Cola for ribs..... Boil until the meat receeds 1/4 inch down the bone.

Don't tell anyone I told you. It's a secret.

[Ms. Denmark]

The cooking technique is called "blanching" and it is often called for in rib recipes. :)