Ribs with dry rub?

[ConsrvYank1]

I normally don't like barbeque at all, but I used to get delicious ribs at a Chinese restaurant in CT. So I started searching on the Food Network and came up with a couple of recipes.
I think I might prefer the first one because it does not contain oil or any liquid as the second one does. I want to be able to make these in my oven, and not outside on a grill.

http://www.foodnetwork.com/recipes/paul ... index.html

http://www.foodnetwork.com/recipes/dave ... index.html

Do you think this will give me what I want?

[tattulip]

I normally don't like barbeque at all, but I used to get delicious ribs at a Chinese restaurant in CT. So I started searching on the Food Network and came up with a couple of recipes.
I think I might prefer the first one because it does not contain oil or any liquid as the second one does. I want to be able to make these in my oven, and not outside on a grill.

http://www.foodnetwork.com/recipes/paul ... index.html

http://www.foodnetwork.com/recipes/dave ... index.html

Do you think this will give me what I want?

Depends. If you want this:



probably not. If it does, call me!



(seriously though, those ribs sound like they would be really tasty!)

[ConsrvYank1]

I normally don't like barbeque at all, but I used to get delicious ribs at a Chinese restaurant in CT. So I started searching on the Food Network and came up with a couple of recipes.
I think I might prefer the first one because it does not contain oil or any liquid as the second one does. I want to be able to make these in my oven, and not outside on a grill.

http://www.foodnetwork.com/recipes/paul ... index.html

http://www.foodnetwork.com/recipes/dave ... index.html

Do you think this will give me what I want?

Depends. If you want this:



probably not. If it does, call me!



(seriously though, those ribs sound like they would be really tasty!)

I think he may be a couple of months too young for me. Or should I say "decades?"

[tattulip]

Maybe he just aged well?

[ConsrvYank1]

With or without oil, let us know how the "rub" goes, CY1.

That sounds like "ewwwww."

What I should have stated in the above post is that I do not like any barbeque sauce on anything.

[StarryNightDave]

I normally don't like barbeque at all, but I used to get delicious ribs at a Chinese restaurant in CT. So I started searching on the Food Network and came up with a couple of recipes.
I think I might prefer the first one because it does not contain oil or any liquid as the second one does. I want to be able to make these in my oven, and not outside on a grill.

http://www.foodnetwork.com/recipes/paul ... index.html

http://www.foodnetwork.com/recipes/dave ... index.html

Do you think this will give me what I want?

Depends. If you want this:



probably not. If it does, call me!



(seriously though, those ribs sound like they would be really tasty!)

"Well, I know what I want!"

[ConsrvYank1]

With or without oil, let us know how the "rub" goes, CY1.

Maybe you better ask Pixie for cooking tips, not me. I just made the ribs, they were horrible. Part of the problem was me, and part was the actual recipe itself.

My mistake was in cooking them too long, they were bone dry. The rub itself was terrible, wayyyy to salty, and too spicy for me. Jeez, why do all these supposed great cooks think that the more stuff you add, the better it will taste? What's wrong with having food taste in it's natural state? I am not giving up though. The next time I make these ribs, I am only going to coat them with ground black pepper, that's it. And I am going to watch them more closely so they don't get cooked to death. I will let you all know how it turns out. Be a while though, I have to get this bad taste out of my mouth and memory. I feel like a

Oh well, maybe I will have canned corn for dinner tonight.

[Fatherducque]

My favorite dry rub is as follows:

Rinse and pat dry the cut of meat

Sprinkle lightly with garlic powder, paprika, and coarsely ground black pepper. Rub mixture into meat. Then splash lightly with Lea & Perrin's Worcestershire Sauce, and rub that in.

Place in a glass bowl, cover and let rest overnight in the refrigerator.

At this point it usually goes in my smoker. I just tried an alternate method with a wet sauce, but it should work well with dry sauce too. The times are for 3 pounds of ribs:

Place ribs in a glass baking dish. Preheat oven to 450 deg (yes, 450, which is why I will not do this again until winter). Cover ribs with wax paper and bake at 450 for 15 minutes...open all your windows because the wax paper smokes like crazy.

Remove dish from oven, reduce heat to 350, uncover dish, and cook for one hour, basting frequently.

Eventually I will get brave and do away with the wax paper, but it works well that way. The ribs are nice and juicy this way.

[College Boy]

Isn't the ignition point for paper 451 degrees?

-Mike

[Fatherducque]

Isn't the ignition point for paper 451 degrees?

-Mike

That's why you set the oven at 450.

[Charybdis]

With or without oil, let us know how the "rub" goes, CY1.

Maybe you better ask Pixie for cooking tips, not me. I just made the ribs, they were horrible. Part of the problem was me, and part was the actual recipe itself.

My mistake was in cooking them too long, they were bone dry. The rub itself was terrible, wayyyy to salty, and too spicy for me. Jeez, why do all these supposed great cooks think that the more stuff you add, the better it will taste? What's wrong with having food taste in it's natural state? I am not giving up though. The next time I make these ribs, I am only going to coat them with ground black pepper, that's it. And I am going to watch them more closely so they don't get cooked to death. I will let you all know how it turns out. Be a while though, I have to get this bad taste out of my mouth and memory. I feel like a

Oh well, maybe I will have canned corn for dinner tonight.

I'm sure it was nothing a few cups of barbecue sauce slopped on it couldn't have fixed.

[ConsrvYank1]

I'm sure it was nothing a few cups of barbecue sauce slopped on it couldn't have fixed.

The whole point is that I don't like barbeque sauce. Next time I am putting nothing on it except freshly ground pepper. Pork ribs have enough flavor without adding a lot of stuff.

[ConsrvYank1]

Place ribs in a glass baking dish. Preheat oven to 450 deg (yes, 450, which is why I will not do this again until winter). Cover ribs with wax paper and bake at 450 for 15 minutes...open all your windows because the wax paper smokes like crazy.

I go into the bathroom to smoke with the fan going, and candles lit with the door closed, and even then I feel guilty. You think I am gonna cook something that will smoke up my kitchen, dining room, living room area, including my upholstered pieces? Sorry Father, but not in this lifetime.

[Charybdis]

I'm sure it was nothing a few cups of barbecue sauce slopped on it couldn't have fixed.

The whole point is that I don't like barbeque sauce. Next time I am putting nothing on it except freshly ground pepper. Pork ribs have enough flavor without adding a lot of stuff.

I know.

[tattulip]

My favorite dry rub is as follows:

Rinse and pat dry the cut of meat

Sprinkle lightly with garlic powder, paprika, and coarsely ground black pepper. Rub mixture into meat. Then splash lightly with Lea & Perrin's Worcestershire Sauce, and rub that in.

Place in a glass bowl, cover and let rest overnight in the refrigerator.

At this point it usually goes in my smoker. I just tried an alternate method with a wet sauce, but it should work well with dry sauce too. The times are for 3 pounds of ribs:

Place ribs in a glass baking dish. Preheat oven to 450 deg (yes, 450, which is why I will not do this again until winter). Cover ribs with wax paper and bake at 450 for 15 minutes...open all your windows because the wax paper smokes like crazy.

Remove dish from oven, reduce heat to 350, uncover dish, and cook for one hour, basting frequently.

Eventually I will get brave and do away with the wax paper, but it works well that way. The ribs are nice and juicy this way.

So why wouldn't you use tin foil instead of the waxed paper?

[Fatherducque]

My favorite dry rub is as follows:

Rinse and pat dry the cut of meat

Sprinkle lightly with garlic powder, paprika, and coarsely ground black pepper. Rub mixture into meat. Then splash lightly with Lea & Perrin's Worcestershire Sauce, and rub that in.

Place in a glass bowl, cover and let rest overnight in the refrigerator.

At this point it usually goes in my smoker. I just tried an alternate method with a wet sauce, but it should work well with dry sauce too. The times are for 3 pounds of ribs:

Place ribs in a glass baking dish. Preheat oven to 450 deg (yes, 450, which is why I will not do this again until winter). Cover ribs with wax paper and bake at 450 for 15 minutes...open all your windows because the wax paper smokes like crazy.

Remove dish from oven, reduce heat to 350, uncover dish, and cook for one hour, basting frequently.

Eventually I will get brave and do away with the wax paper, but it works well that way. The ribs are nice and juicy this way.

So why wouldn't you use tin foil instead of the waxed paper?

I dunno...why fool with success?

[Pixie]

Tattulip is right! Tin foil will give you success and NO smoke! Promise!

[tattulip]

'cause I never heard of putting waxed paper in the oven!

[Pixie]

I don't think you are suppose to???? Wax melts... when it melts it smokes??? I don't think you are suppose to put it in the oven. Parchment paper would be okay.

[ConsrvYank1]

I'm sure it was nothing a few cups of barbecue sauce slopped on it couldn't have fixed.

The whole point is that I don't like barbeque sauce. Next time I am putting nothing on it except freshly ground pepper. Pork ribs have enough flavor without adding a lot of stuff.

I know.

Know this. Suzy gave me permission to give you one of these.

[Fatherducque]

Tattulip is right! Tin foil will give you success and NO smoke! Promise!

Except that tin foil reflects heat. Parchment might be good though.

[Pixie]

Please try parchment paper! You can find it in most every grocery store now!

[ConsrvYank1]

Please try parchment paper! You can find it in most every grocery store now!

Yes, I can tell Pixie is worried you will start a fire.

[College Boy]

http://en.wikipedia.org/wiki/Autoignition_temperature

[Fatherducque]

Please try parchment paper! You can find it in most every grocery store now!

Yes, I can tell Pixie is worried you will start a fire.

No life on the edge for me?

[ConsrvYank1]

Please try parchment paper! You can find it in most every grocery store now!

Yes, I can tell Pixie is worried you will start a fire.

No life on the edge for me?

No, we would like you to keep hanging out in here.

[tattulip]

Maybe that smoky waxy is a nice additional flavor?

[Pixie]

Please try parchment paper! You can find it in most every grocery store now!

Yes, I can tell Pixie is worried you will start a fire.

I am! You're right! We certainly don't want to lose anyone!

[ConsrvYank1]

Please try parchment paper! You can find it in most every grocery store now!

Yes, I can tell Pixie is worried you will start a fire.

I am! You're right! We certainly don't want to lose anyone!

So Padre, do we have your promise on this?

[Fatherducque]

Please try parchment paper! You can find it in most every grocery store now!

Yes, I can tell Pixie is worried you will start a fire.

I am! You're right! We certainly don't want to lose anyone!

So Padre, do we have your promise on this?

Ok , I promise. No more wax paper in the oven (*sigh*, *sulk*).

'cause I never heard of putting waxed paper in the oven!

There are a lot of things that go in our oven that you haven't heard of going in an oven.