I cribbed this recipe from Alton Brown. It is my favorite way to cook
baby backs without a 8-hr smoking process. His method uses the
broiler to finish the ribs, but I found it isn't much more effort to
throw them on the grill for 15 minutes to finish them off.

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon fresh cracked pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon old bay seasoning
½ teaspoon cayenne pepper

Braising Liquid:
1 cup white wine
2 tablespoons apple cider or white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, pressed or chopped fine
1 tablespoon commercial bbq sauce (your favorite, of course)

In a bowl, combine all dry ingredients and mix well. Place each slab
of baby back ribs on a piece of heavy-duty aluminum foil, shiny side
down. Sprinkle each side generously with the dry rub. Pat the dry rub
into the meat. Refrigerate the ribs overnight.

Remove ribs from the refrigerator 1 hour prior to cooking. Preheat
your oven to 250 degrees. Just before cooking, in a microwavable
container, combine all ingredients for the braising liquid. Microwave
on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each
slab and pour half of the braising liquid into each foil packet, and
seal the packet back up. Tilt the baking sheet in order to equally
distribute the braising liquid. Braise the ribs in the oven for 2
hours.

1 hour into the cooking process, drop a handful of wood chips in
water. You should prepare coals in a chimney approx 1.5 hours into
the cooking process, since the coals usually take ½ hour to setup in a
chimmey.

After you pull the ribs out of the oven, transfer the braising liquid
into a medium saucepot. Bring the liquid to a simmer and reduce by
half – it should be a thick syrup consistency. Brush the glaze onto
the ribs.

Prepare your outdoor grill for indirect heat (the method for setting
your particular charcoal grill varies depending on the model), and
drop the wet wood chips on the coals. Once they start smoking, place
the 2 racks on the grill, taking care they are not over the coals
themselves (thus indirect heat). I rotate my 2 racks around (leaving
the meat side up at all times) so they finished evenly, about 15
minutes total cooking time. 15 minutes seems about right to glaze the
ribs, but you should keep a CAREFUL eye on them the entire time.

Place the remaining hot glaze into a bowl and toss the rib portions in
the glaze.

Your favorite sides work just fine here. Tonight, I made cucumber
salad and an $0.88 box of rice-a-roni chicken flavor rice. Just about
anything works, but since I have no job, I am using the $1.99/lb on-
sale baby back ribs, the cheap rice, and $0.67/bottle Miller beer.

wrote:
> I cribbed this recipe from Alton Brown. It is my favorite way to cook
> baby backs without a 8-hr smoking process.

The recipe is fine. Alton Brown was also clear that they were not bbq. BTW,
it only takes 1.5 hours to BBQ an average slab of babybacks; so I have no
clue where the 8 hours comes from. From taking them out of the fridge until
they go on the pit it takes less than 10 minutes.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

> wrote in message
...
> I cribbed this recipe from Alton Brown. It is my favorite way to cook
> baby backs without a 8-hr smoking process. His method uses the
> broiler to finish the ribs, but I found it isn't much more effort to
> throw them on the grill for 15 minutes to finish them off.
>
> 2 whole slabs pork baby back ribs
>


> In a bowl, combine all dry ingredients and mix well. Place each slab
> of baby back ribs on a piece of heavy-duty aluminum foil, shiny side
> down.

Shiny side, rough side, no difference.

I watched foil being made on TV from huge slabs of solid aluminum. They
keep running it between 2 rollers under high pressure until it's very thin
indeed.

On the last run, it's physically impossible to get the rollers any closer
together, so they run 2 sheets through at a time.

The side of the sheet that makes contact with the roller comes out shiny.
The side of the sheet making contact with the other sheet comes out dull.
Mystery solved.


TFM®

"Dave Bugg" > wrote in message
news:Q4Olk.244$xv.66@trnddc02...
> wrote:
>> I cribbed this recipe from Alton Brown. It is my favorite way to cook
>> baby backs without a 8-hr smoking process.
>
> The recipe is fine. Alton Brown was also clear that they were not bbq.
> BTW, it only takes 1.5 hours to BBQ an average slab of babybacks; so I
> have no clue where the 8 hours comes from. From taking them out of the
> fridge until they go on the pit it takes less than 10 minutes.
>

You've probably said before, but may I ask - what temp do you smoke at to
get them done in 90 minutes?

300?? 325?

I did some Sunday 2 hours at 225/250, then 1 hour in foil at the same temp
in the smoker. Came out a little too tender for me (but tasty, though).

I'm gonna get this right sooner or later!

Van
>


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"TFM®" > wrote in message
>
> Shiny side, rough side, no difference.
>
> I watched foil being made on TV from huge slabs of solid aluminum. They
> keep running it between 2 rollers under high pressure until it's very thin
> indeed.


It certainly does make a difference. With shiny side out, I get much better
reception through my hat. With dull side out, I can barely hear the voices.

"re *Mental Maturbater* cph" wrote:
> I cribbed this recipe from Alton Brown. �It is my favorite way to cook
> baby backs without a 8-hr smoking process. �His method uses the
> broiler to finish the ribs, but I found it isn't much more effort to
> throw them on the grill for 15 minutes to finish them off.
>
> 2 whole slabs pork baby back ribs
>
> Dry Rub:
> 8 tablespoons light brown sugar, tightly packed
> 3 tablespoons kosher salt
> 1 tablespoon chili powder
> 1 tablespoon fresh cracked pepper
> 1 teaspoon onion powder
> 1 teaspoon garlic powder
> 1 teaspoon mustard powder
> 1 teaspoon paprika
> 1 teaspoon old bay seasoning
> � teaspoon cayenne pepper
>
> Braising Liquid:
> 1 cup white wine
> 2 tablespoons apple cider or white wine vinegar
> 2 tablespoons Worcestershire sauce
> 1 tablespoon honey
> 2 cloves garlic, pressed or chopped fine
> 1 tablespoon commercial bbq sauce (your favorite, of course)


Alton Brown is a moron and you're an imbecile... there is no reason
whatsoever to dry rub AND braise... must be neither of yoose low IQ
*******s have a clue what's braising. So this is the first dumb shit
post I gotta wake up to inna morning... imagine the rest of the day.
BLECH!

I got yer braising liquid... rub THIS!

"Sheldon" > wrote in message news:bc1beb33-073d-41e7-84de-

I got yer braising liquid... rub THIS!


Easy, Bro. . .here - have a decaf.

Enjoy the day. Gonna be the best one of the week.

Van



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On Tue 05 Aug 2008 04:26:21a, Edwin Pawlowski told us...

>
> "TFM®" > wrote in message
>>
>> Shiny side, rough side, no difference.
>>
>> I watched foil being made on TV from huge slabs of solid aluminum.
>> They keep running it between 2 rollers under high pressure until it's
>> very thin indeed.
>
>
> It certainly does make a difference. With shiny side out, I get much
> better reception through my hat. With dull side out, I can barely hear
> the voices.

That's a serious problem, and it should be documented. Many people are
probably unaware of that and hear nothing.



--
Wayne Boatwright
-------------------------------------------
Tuesday, 08(VIII)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Captain, I need to kill someone. - Worf
-------------------------------------------

"Van" wrote:
> "Sheldon" wrote
>
> I got yer braising liquid... rub THIS!
>
> Easy, Bro. . .here - have a decaf.
>
> Enjoy the day. �Gonna be the best one of the week.

I can't believe many of rfc's so-called meat pros are actually
seriously entertaining this fercocktah concept of dry rub prior to
braising. And then that idiot rectumpharm uses aluminum foil over
night with all that acid... and still no one notices. I'm seriously
wondering if any of these people actually cook anthing more than pour
milk into a bowl of cornflakes.. ferget the decaf, I need the Crystal
Palace.

> wrote in message
...
I cribbed this recipe from Alton Brown. It is my favorite way to cook
baby backs without a 8-hr smoking process. His method uses the
broiler to finish the ribs, but I found it isn't much more effort to
throw them on the grill for 15 minutes to finish them off.

<Snip>

I really don't understand something.

All this elaborate preparation for what? To replace 6 to 8 hours of doing
nothing.

1. Remove the membrane (10 minutes)
2. Apply dry rub (5 minutes)
3. Rest in a bag overnight in the fridge (1 min to open and close the
door)
4. Start charcoal in chimney. (2 minutes) not including the waiting
5. Pour the charcoal into the smoker, Webber whatever. (30 seconds)
6. Add wood.
6a. Choke down fire.
7. Add ribs.
8. Mop twice - 5 more minutes
9. Leave alone for 6 to 8 hours till the meat falls off the bone.

What could be simpler?


--
Old Scoundrel

(AKA Dimitri)

"Sheldon" > wrote in message
...

ferget the decaf, I need the Crystal
Palace.

Oooo. that's a headache in a bottle for me. (Almost *any* gin).

I'll take the Clan MacGregor blended Scotch.

Van





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On Aug 5, 8:53*am, Sheldon > wrote:
>
> I can't believe many of rfc's so-called meat pros are actually
> seriously entertaining this fercocktah concept of dry rub prior to
> braising.

I actually saw that Alton Brown show. I wondered, too, whether the
dry rub flavorings would not be washed away by the braising/steaming.
Without trying it myself, I'm open to the possibility that the dry rub
is still perceptible.

>*And then that idiot rectumpharm uses aluminum foil over
> night with all that acid... and still no one notices.

On the show, the over night was just with the dry rub. The liquids
were added to the foil packages just before putting them in the oven.
So it was a three step process: first a dry rub, then a steam/braise
in the oven, then a finish under the broiler (or on the grill).
Didn't make me want to run out and try it. -aem

On Tue, 5 Aug 2008 12:05:52 -0700 (PDT), aem >
wrote:

>I actually saw that Alton Brown show. I wondered, too, whether the
>dry rub flavorings would not be washed away by the braising/steaming.
>Without trying it myself, I'm open to the possibility that the dry rub
>is still perceptible.

I don't see why they wouldn't be. If it comes off the meat and enters
the liquid, the seasoning hasn't disappeared. I'm not a fan of dry
rubs with chili in them anyway, so I'd probably like it better.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Van wrote:
> "Dave Bugg" > wrote in message
> news:Q4Olk.244$xv.66@trnddc02...
>> wrote:
>>> I cribbed this recipe from Alton Brown. It is my favorite way to
>>> cook baby backs without a 8-hr smoking process.
>>
>> The recipe is fine. Alton Brown was also clear that they were not
>> bbq. BTW, it only takes 1.5 hours to BBQ an average slab of
>> babybacks; so I have no clue where the 8 hours comes from. From
>> taking them out of the fridge until they go on the pit it takes less
>> than 10 minutes.
>
> You've probably said before, but may I ask - what temp do you smoke
> at to get them done in 90 minutes?
>
> 300?? 325?

285F.

> I did some Sunday 2 hours at 225/250, then 1 hour in foil at the same
> temp in the smoker. Came out a little too tender for me (but tasty,
> though).

I don't do any foiling. Once they are placed in the pit rib-side down, I
just leave 'em alone until they're done.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Edwin Pawlowski wrote:
> "TFM®" > wrote in message
>>
>> Shiny side, rough side, no difference.
>>
>> I watched foil being made on TV from huge slabs of solid aluminum. They
>> keep running it between 2 rollers under high pressure until
>> it's very thin indeed.
>
>
> It certainly does make a difference. With shiny side out, I get much
> better reception through my hat. With dull side out, I can barely
> hear the voices.

Damn, I knew there had to be a reason the voices keep seeping through.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Aug 5, 12:32�pm, "Dimitri" > wrote:
> > wrote in message
>
> ...
> I cribbed this recipe from Alton Brown. �It is my favorite way to cook
> baby backs without a 8-hr smoking process. �His method uses the
> broiler to finish the ribs, but I found it isn't much more effort to
> throw them on the grill for 15 minutes to finish them off.
>
> <Snip>
>
> I really don't understand something.
>
> All this elaborate preparation for what? To replace 6 to 8 hours of doing
> nothing.
>
> 1. � �Remove the membrane (10 minutes)
> 2. � �Apply �dry rub � �(5 minutes)
> 3. � �Rest in a bag overnight in the fridge (1 min to open and close the
> door)
> 4. � �Start charcoal in �chimney. (2 minutes) not including the waiting
> 5. � �Pour the charcoal into the smoker, Webber whatever. (30 seconds)
> 6. � �Add wood.
> 6a. � Choke down fire.
> 7. � �Add ribs.
> 8. � �Mop twice - 5 more minutes
> 9. � �Leave alone for 6 to 8 hours till the meat falls off the bone.
>
> What could be simpler?

I don't even like baby back ribs, too fatty/bony and not much meat. I
either make spare ribs or country spare ribs. With both I marinate
them in the fridge for 2-3 days in a zip/loc, then grill loooong and
sloooow. They turn out so good that no matter how much I make all get
scoffed down as fast as they come off the grill. And no, there is no
boiling. I only make ribs Chinese restaurant style, I absolutely
detest southern US style with all that icky sweet gloppyness... most
Americans absolutely ruin any cut of pork.

In fact I'm having pork chops tonight... these are about 3/4' thick,
unless over an inch thick pan fried are better than grilled. I have
them lightly seasoned with black pepper, white pepper, garlic powder,
msg, and Penzeys adobo...
drizzled with olive oil and at the ready:
http://i37.tinypic.com/5vukcn.jpg

Pork fat rulz... BAM!

Sheldon wrote:
> .... I absolutely detest southern US style with all that icky sweet
> gloppyness... most
> Americans absolutely ruin any cut of pork.

That's more of a Kansas City thang than a true southeastern thang.

> Pork fat rulz... BAM!

Amen to that!! Excluding the Emeril part :-)
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Tue, 05 Aug 2008 22:03:34 GMT, "Dave Bugg" >
wrote:

>That's more of a Kansas City thang than a true southeastern thang.

You have that right! Southeast bbq is Mustard and there isn't
anything sweet about it!!

http://www.mauricesbbq.com/

Very popular in the south and come from South Carolina and spread from
there.

Dave Bugg wrote:

> Sheldon wrote:
>> .... I absolutely detest southern US style with all that icky sweet
>> gloppyness... most
>> Americans absolutely ruin any cut of pork.
>
> That's more of a Kansas City thang than a true southeastern thang.
>
>> Pork fat rulz... BAM!
>
> Amen to that!! Excluding the Emeril part :-)

Wiki has a huge page on regional Q styles. The US part starts way down
the page; scroll as needed.

http://en.wikipedia.org/wiki/Regiona...ns_of_barbecue

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark wrote:
> Dave Bugg wrote:
>
>> Sheldon wrote:
>>> .... I absolutely detest southern US style with all that icky sweet
>>> gloppyness... most
>>> Americans absolutely ruin any cut of pork.
>>
>> That's more of a Kansas City thang than a true southeastern thang.
>>
>>> Pork fat rulz... BAM!
>>
>> Amen to that!! Excluding the Emeril part :-)
>
> Wiki has a huge page on regional Q styles. The US part starts way
> down the page; scroll as needed.
>
> http://en.wikipedia.org/wiki/Regiona...ns_of_barbecue

A lot of that wiki information is pretty good, but there is no distinction
between grilling and barbecue. The author(s) create hitherto unknown mongrel
categories of barbecue in a silly attempt to make all outdoor cooking fit
into the bbq moniker.... ie "hot" barbecue, "low temperature" barbecue,
etc.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Tue, 05 Aug 2008 23:56:57 GMT, "Dave Bugg" >
wrote:

>Blinky the Shark wrote:
>> Dave Bugg wrote:
>>
>>> Sheldon wrote:
>>>> .... I absolutely detest southern US style with all that icky sweet
>>>> gloppyness... most
>>>> Americans absolutely ruin any cut of pork.
>>>
>>> That's more of a Kansas City thang than a true southeastern thang.
>>>
>>>> Pork fat rulz... BAM!
>>>
>>> Amen to that!! Excluding the Emeril part :-)
>>
>> Wiki has a huge page on regional Q styles. The US part starts way
>> down the page; scroll as needed.
>>
>> http://en.wikipedia.org/wiki/Regiona...ns_of_barbecue
>
>A lot of that wiki information is pretty good, but there is no distinction
>between grilling and barbecue. The author(s) create hitherto unknown mongrel
>categories of barbecue in a silly attempt to make all outdoor cooking fit
>into the bbq moniker.... ie "hot" barbecue, "low temperature" barbecue,
>etc.

What you grew up knowing as BBQ isn't the same BBQ I grew up with.
Your barbecue is my "slow cooking".




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Sheldon" > wrote in message
...
"re *Mental Maturbater* cph" wrote:
> I cribbed this recipe from Alton Brown. ?It is my favorite way to cook
> baby backs without a 8-hr smoking process. ?His method uses the
> broiler to finish the ribs, but I found it isn't much more effort to
> throw them on the grill for 15 minutes to finish them off.
>
> 2 whole slabs pork baby back ribs
>
> Dry Rub:
> 8 tablespoons light brown sugar, tightly packed
> 3 tablespoons kosher salt
> 1 tablespoon chili powder
> 1 tablespoon fresh cracked pepper
> 1 teaspoon onion powder
> 1 teaspoon garlic powder
> 1 teaspoon mustard powder
> 1 teaspoon paprika
> 1 teaspoon old bay seasoning
> ? teaspoon cayenne pepper
>
> Braising Liquid:
> 1 cup white wine
> 2 tablespoons apple cider or white wine vinegar
> 2 tablespoons Worcestershire sauce
> 1 tablespoon honey
> 2 cloves garlic, pressed or chopped fine
> 1 tablespoon commercial bbq sauce (your favorite, of course)


Alton Brown is a moron and you're an imbecile... there is no reason
whatsoever to dry rub AND braise... must be neither of yoose low IQ
*******s have a clue what's braising. So this is the first dumb shit
post I gotta wake up to inna morning... imagine the rest of the day.
BLECH!

I got yer braising liquid... rub THIS!

Seems to me that the dry rub would either cake up from the moisture or draw
the moisture further out of the meat, drying it out.
If I am mistaken, why?

On Aug 6, 3:22�pm, "Kswck" > wrote:
> "Sheldon" > wrote in message
>
> ...
> "re *Mental Maturbater* cph" wrote:
>
>
>
>
>
> > I cribbed this recipe from Alton Brown. ?It is my favorite way to cook
> > baby backs without a 8-hr smoking process. ?His method uses the
> > broiler to finish the ribs, but I found it isn't much more effort to
> > throw them on the grill for 15 minutes to finish them off.
>
> > 2 whole slabs pork baby back ribs
>
> > Dry Rub:
> > 8 tablespoons light brown sugar, tightly packed
> > 3 tablespoons kosher salt
> > 1 tablespoon chili powder
> > 1 tablespoon fresh cracked pepper
> > 1 teaspoon onion powder
> > 1 teaspoon garlic powder
> > 1 teaspoon mustard powder
> > 1 teaspoon paprika
> > 1 teaspoon old bay seasoning
> > ? teaspoon cayenne pepper
>
> > Braising Liquid:
> > 1 cup white wine
> > 2 tablespoons apple cider or white wine vinegar
> > 2 tablespoons Worcestershire sauce
> > 1 tablespoon honey
> > 2 cloves garlic, pressed or chopped fine
> > 1 tablespoon commercial bbq sauce (your favorite, of course)
>
> Alton Brown is a moron and you're an imbecile... there is no reason
> whatsoever to dry rub AND braise... must be neither of yoose low IQ
> *******s have a clue what's braising. �So this is the first dumb shit
> post I gotta wake up to inna morning... imagine the rest of the day.
> BLECH!
>
> I got yer braising liquid... rub THIS!
>
> Seems to me that the dry rub would either cake up from the moisture or draw
> the moisture further out of the meat, drying it out.
> If I am mistaken, why?

A dry rub is fine if you're going to dry cook; grill, roast, bbq. But
a rub makes no sense if then one is going to dump it all into a pot of
seasoned liquid and then stew (moist cook) the meat for hours... all
one will do is ruin the meat because of the clash of seasonings and
over seasoning.... will end up with a pot of incredible inedible swill.

Kswck wrote:

>
> Alton Brown is a moron and you're an imbecile... there is no reason
> whatsoever to dry rub AND braise... must be neither of yoose low IQ
> *******s have a clue what's braising. So this is the first dumb shit
> post I gotta wake up to inna morning... imagine the rest of the day.
> BLECH!

Mr. Brown enjoys turning the preparation of dinner into a long,
complicated, convoluted activity, or more correctly, science project.
However, my dirt simple method of simply wrapping the ribs tightly in
foil and roasting for several hours and then pouring on a $1.25 bottle
of generic BBQ sauce followed by a short second roast was based on his
ideas and turns out better results than all my previous time-wasting
attempts.


>
> I got yer braising liquid... rub THIS!
>
> Seems to me that the dry rub would either cake up from the moisture or draw
> the moisture further out of the meat, drying it out.
> If I am mistaken, why?
>
>
>
>

"dsi1" > wrote in message
news:L8ydnQLvBdullgfVnZ2dnUVZ_ofinZ2d@hawaiiantel. net...
> Kswck wrote:
>
>>
>> Alton Brown is a moron and you're an imbecile... there is no reason
>> whatsoever to dry rub AND braise... must be neither of yoose low IQ
>> *******s have a clue what's braising. So this is the first dumb shit
>> post I gotta wake up to inna morning... imagine the rest of the day.
>> BLECH!
>
> Mr. Brown enjoys turning the preparation of dinner into a long,
> complicated, convoluted activity, or more correctly, science project.
> However, my dirt simple method of simply wrapping the ribs tightly in foil
> and roasting for several hours and then pouring on a $1.25 bottle of
> generic BBQ sauce followed by a short second roast was based on his ideas
> and turns out better results than all my previous time-wasting attempts.
>
>
>>
>> I got yer braising liquid... rub THIS!
>>
>> Seems to me that the dry rub would either cake up from the moisture or
>> draw the moisture further out of the meat, drying it out.
>> If I am mistaken, why?
>>
>>
>>
>>
>

I think Cook's Illustrated had a piece recently on ribs.

On Wed, 6 Aug 2008 15:22:56 -0400, "Kswck" >
wrote:

>
>I got yer braising liquid... rub THIS!

RU channeling Sheldon on one of his darker days?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

I've tried your recipe today. GBD! Would like to see more posts like
this.

Don't hesitate to post another one.

Bostjan, CEO <a href="http://www.mybbqrecipe.com">MyBBQRecipe.com</a>
& <a href="http://mybbqrecipe.qarf.com">MyBBQRecipe BLOG</a>