ive read an easy recipes
of a traditional Apple Smoked Barbecue Ribs Recipe and I tried doing it and it really satisfies my angry stomach.. I cant get over it , would you believe ive doing and eating it for 3 consecutive daysss.... heheehh.. so much fun


YOU SHOULD TRY THIS

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender. Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.
Barbecue Sauce:
2 – 15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

On Feb 28, 2:25*pm, guiller >
wrote:
> ive read an 'easy recipes' (http://www.easycookrecipes.com)
> of a traditional Apple Smoked Barbecue Ribs Recipe and I tried doing it
> and it really satisfies my angry stomach.. I cant get over it , *would
> you believe ive doing and eating it for 3 consecutive daysss....
> heheehh.. so much fun
>
> YOU SHOULD TRY THIS
>
> 2 slabs baby back ribs, or spareribs
> 1/2 teaspoon cinnamon
> 1/2 teaspoon ground cloves
> 1/4 teaspoon pepper
> 1 cup Apple Wood Chips
> barbecue sauce (recipe follows)
> Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of
> ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until
> tender. Soak wood chips in water for 30 minutes. Prepare grill. Place
> apple wood chips directly in the center of hot barbecue coals. Baste
> ribs and place on grill above wood chips. Cover, grill and cook for 10
> minutes. Turn ribs, baste again and cook another 10 minutes or until
> ribs are browned but still moist.
> Barbecue Sauce:
> 2 15 oz. cans tomato sauce
> 1/2 cup molasses
> 10 cloves garlic
> 2 tablespoons ground cumin
> 2 tablespoons dry mustard
> fresh ground pepper
> 1/2 teaspoon cinnamon
> 1/4 teaspoon hot pepper flakes
> 1/2 cup red wine vinegar
> Combine all ingredients except vinegar in saucepan. Simmer, covered, on
> low heat for 1 hour, stirring occasionally. Add vinegar to taste and
> simmer for another 15 minutes. Chill at least 24 hours, or until ready
> to use.
>
> --
> guiller


You baked ribs for three hours at 400 degrees? Then grilled them?
That's almost as bad as boiling them. The terrible, terrible things
people do to ribs around here make me want to cry.

Christopher Helms > wrote:

>You baked ribs for three hours at 400 degrees? Then grilled them?
>That's almost as bad as boiling them. The terrible, terrible things
>people do to ribs around here make me want to cry.

I was going to say, 200 degrees or 250 would be a better idea.

OTOH the OP could have a very inaccurate oven thermostat. They
also probably started them at refrigerator temperature.



S.

On Feb 28, 8:08*pm, (Steve Pope) wrote:
> Christopher Helms > wrote:
>
> >You baked ribs for three hours at 400 degrees? Then grilled them?
> >That's almost as bad as boiling them. The terrible, terrible things
> >people do to ribs around here make me want to cry.
>
> I was going to say, 200 degrees or 250 would be a better idea.
>
> OTOH the OP could have a very inaccurate oven thermostat. *They
> also probably started them at refrigerator temperature.
>
> S.


250 or so for a good long time would be all right, if you couldn't get
them on some kind of wood based indirect heat.

On Feb 28, 6:53*pm, Christopher Helms > wrote:

> You baked ribs for three hours at 400 degrees? Then grilled them?
> That's almost as bad as boiling them. The terrible, terrible things
> people do to ribs around here make me want to cry.

I have the opposite reaction. They make me laugh.

--Bryan

Must be a trick for those who have tiny amounts of wood.

Though it takes time to get nice apple wood ambers, once you have them, you can add wood and plop those ribs on the indirect and let them smoke for hours giving them periodic bastings. I like a thinner, vinegar and honey sauce. I can handle whe whole molasses/ketchup, thing, but it's nice to experiment with thinner sauces that are applied in layers. You sure don't need much, though. Well-made BBQ shouldn't require any sauce to be delicious, though.

On Mar 2, 6:34*am, Gorio > wrote:
> 'Bryan[_6_ Wrote:
>
> > ;1587155']On Feb 28, 6:53*pm, Christopher Helms
> > wrote:
> > -
> > You baked ribs for three hours at 400 degrees? Then grilled them?
> > That's almost as bad as boiling them. The terrible, terrible things
> > people do to ribs around here make me want to cry.-
>
> > I have the opposite reaction. *They make me laugh.
>
> > --Bryan
>
> Must be a trick for those who have tiny amounts of wood.
>
> Though it takes time to get nice apple wood ambers, once you have them,
> you can add wood and plop those ribs on the indirect and let them smoke
> for hours giving them periodic bastings. I like a thinner, vinegar and
> honey sauce. I can handle whe whole molasses/ketchup, thing, but it's
> nice to experiment with thinner sauces that are applied in layers. You
> sure don't need much, though. Well-made BBQ shouldn't require any sauce
> to be delicious, though.
>
> --
> Gorio


Carolina style mustard and vinegar based sauces are really good.
They're a nice change from the 1001 versions of tomato & brown sugar
sauce that are out there.

On Wed, 2 Mar 2011 08:37:01 -0800 (PST), Christopher Helms
> wrote:

> Carolina style mustard and vinegar based sauces are really good.
> They're a nice change from the 1001 versions of tomato & brown sugar
> sauce that are out there.

Yes, they are! I made up my own recipe and keep it in a repurposed
ketchup bottle in the refrigerator.

--

Today's mighty oak is just yesterday's nut that held its ground.