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I will be making some tomorrow. Works with contry ribs also. Put ribs in pot big enough to hold them and the Cola barbecue mix. Boil until desired tenderness is reached. The acid in the cola breaks down the ribs. Tender and delicious. This method works well on chicken as well. Photos tomorrow. Thought I would post today so someone else can try it if they wish.
Yummy!
Too late……I started my ribs already. I am relying on 225 degrees to break down the tissues.
Orange juice helps tenderize meats like chicken, only don’t use pineapple or they get mushy. I wonder if Dr Pepper would make a good substitute.
Had a recipe for some Dr Pepper BBQ sauce. The wife loved it. Lemon juice also works to break them down
Sounds good. I will be thinking about them while welding today. NIP tide in 2 days, I want to fish guilt free. Have to finish this project boat. I use a Coke & Cream Sherry mixture to poach my ribs, briskets in the oven at 225degs after smoking. A South Texas Cook I met while taking a LeTourneau rig out of Brownsville taught me to smoke first then poach to push the smoke flavor in.
I will have to give that a try. Thank you kindly for the suggestionQuote:
Originally Posted by rojoguio
we use dp and root beer , but what we us Texas fellas know about burning meat in a barrel .....:crazy:Quote:
Originally Posted by Micanopy
Every region thinks they have the best bbq. Carolinas have there mustard based bbq sauce. Alabama has it's white sauce. I have to say I am partial to some Texas mesquite for smoke wood. I need to drag out the welder and turn that 125 gallon tank I have into a stick wood smoker. Maybe one day. Hope everyone enjoys there style of BBQ todayQuote:
Originally Posted by Ketchn
Mine turned out nicely. A lady showed up and was supposed to have the really good ribs. Some kind of chef. Well hers were still there on the table after mine were all eaten up. I cooked them a tad too long though and they pulled way too easy. Use Baby Rays Hawaiian with some honey dribblings.
I smoked mine @200 for 4 hours with charcoal and hickory wood. Used honey bbq sauce which made them oh so delicious.
Some may say mine were cooked too long. I like them just before they fall off the bone. They were some kind of tasty
Works good, got this off the Internet:
Half an hour before you want to begin cooking the ribs, preheat the oven to 225 degrees F and remove the ribs from the refrigerator to warm up.
Wrap the ribs in aluminum foil. Place the ribs on a sheet pan, bone side down (meaty side up), and put them in the preheated oven. Set the timer for 3 hours.
reduce the oven temperature to 180 degrees and set the timer for 2 or 3 hours more. (The ribs are “done” at this point, but longer cooking melts away more cartilage, making them more tender.)
When the timer goes off, remove the ribs from the oven. Turn the oven to the broil setting. Remove the aluminum foil from the ribs (be careful — there will be some juices), apply a thin coating of barbecue sauce, and place the ribs under the broiler until the barbecue sauce just begins to char — perhaps 10 minutes or so. If you really like charred ribs (I sometimes do), you may want to keep the ribs in a bit longer.
OR skip the broiler part if you wish.
Sounds good. Certainly a good tip for wintertime ribs! Thanks for sharing
Very similar to 3,2,1 ribs done in a smoker. Those turn out nicely as well.Quote:
Originally Posted by Techno2000
Yeah, I forgot to mention that you should season them with your favorite rub first. Then wrap in foil and slow cook them. Also instead of the broiler, I throw them on the grill for about 10 min. a side to give them a nice charcoal flavor.Quote:
Originally Posted by DockShootinJack
Pretty hard to beat ribs.