Ribs with dry rub?
- ConsrvYank1
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Ribs with dry rub?
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?
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
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Re: Ribs with dry rub?
ConsrvYank1 wrote: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
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Re: Ribs with dry rub?
I think he may be a couple of months too young for me. Or should I say "decades?"tattulip wrote:ConsrvYank1 wrote: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!)

- tattulip
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Re: Ribs with dry rub?
Maybe he just aged well? 

- ConsrvYank1
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Re: Ribs with dry rub?
That sounds like "ewwwww."iamlookingup wrote:![]()
![]()
With or without oil, let us know how the "rub" goes, CY1.![]()
![]()

What I should have stated in the above post is that I do not like any barbeque sauce on anything.
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Re: Ribs with dry rub?
tattulip wrote:ConsrvYank1 wrote: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
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Re: Ribs with dry rub?
Maybe you better ask Pixie for cooking tips, not me. I just made the ribs, they were horrible.iamlookingup wrote:![]()
![]()
With or without oil, let us know how the "rub" goes, CY1.![]()
![]()

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
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Re: Ribs with dry rub?
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.
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
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Re: Ribs with dry rub?
Isn't the ignition point for paper 451 degrees?
-Mike
-Mike
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Re: Ribs with dry rub?
That's why you set the oven at 450.college boy wrote:Isn't the ignition point for paper 451 degrees?
-Mike

- Charybdis
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Re: Ribs with dry rub?
I'm sure it was nothing a few cups of barbecue sauce slopped on it couldn't have fixed.ConsrvYank1 wrote:Maybe you better ask Pixie for cooking tips, not me. I just made the ribs, they were horrible.iamlookingup wrote:![]()
![]()
With or without oil, let us know how the "rub" goes, CY1.![]()
![]()
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.

- ConsrvYank1
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Re: Ribs with dry rub?
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.Charybdis wrote:
I'm sure it was nothing a few cups of barbecue sauce slopped on it couldn't have fixed.
- ConsrvYank1
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Re: Ribs with dry rub?
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?Fatherducque wrote:
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.






- Charybdis
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Re: Ribs with dry rub?
I know.ConsrvYank1 wrote: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.Charybdis wrote:
I'm sure it was nothing a few cups of barbecue sauce slopped on it couldn't have fixed.

- tattulip
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Re: Ribs with dry rub?
So why wouldn't you use tin foil instead of the waxed paper?Fatherducque wrote: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.

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Re: Ribs with dry rub?
I dunno...why fool with success?tattulip wrote:So why wouldn't you use tin foil instead of the waxed paper?Fatherducque wrote: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.
Re: Ribs with dry rub?




- tattulip
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Re: Ribs with dry rub?
'cause I never heard of putting waxed paper in the oven!



Re: Ribs with dry rub?
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
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Re: Ribs with dry rub?
Charybdis wrote:I know.ConsrvYank1 wrote: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.Charybdis wrote:
I'm sure it was nothing a few cups of barbecue sauce slopped on it couldn't have fixed.
Know this. Suzy gave me permission to give you one of these.

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Re: Ribs with dry rub?
Except that tin foil reflects heat. Parchment might be good though.Pixie wrote:![]()
Tattulip is right! Tin foil will give you success and NO smoke! Promise!
![]()
Re: Ribs with dry rub?
Please try parchment paper! You can find it in most every grocery store now!
- ConsrvYank1
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Re: Ribs with dry rub?
Yes, I can tell Pixie is worried you will start a fire.Pixie wrote:Please try parchment paper! You can find it in most every grocery store now!

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- Fatherducque
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Re: Ribs with dry rub?
No life on the edge for me?ConsrvYank1 wrote:Yes, I can tell Pixie is worried you will start a fire.Pixie wrote:Please try parchment paper! You can find it in most every grocery store now!

- ConsrvYank1
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Re: Ribs with dry rub?
No, we would like you to keep hanging out in here.Fatherducque wrote:No life on the edge for me?ConsrvYank1 wrote:Yes, I can tell Pixie is worried you will start a fire.Pixie wrote:Please try parchment paper! You can find it in most every grocery store now!
- tattulip
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Re: Ribs with dry rub?
Maybe that smoky waxy is a nice additional flavor?



Re: Ribs with dry rub?
ConsrvYank1 wrote:Yes, I can tell Pixie is worried you will start a fire.Pixie wrote:Please try parchment paper! You can find it in most every grocery store now!
I am! You're right! We certainly don't want to lose anyone!

- ConsrvYank1
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Re: Ribs with dry rub?
So Padre, do we have your promise on this?Pixie wrote:ConsrvYank1 wrote:Yes, I can tell Pixie is worried you will start a fire.Pixie wrote:Please try parchment paper! You can find it in most every grocery store now!
I am! You're right! We certainly don't want to lose anyone!
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Re: Ribs with dry rub?
OkConsrvYank1 wrote:So Padre, do we have your promise on this?Pixie wrote:I am! You're right! We certainly don't want to lose anyone!ConsrvYank1 wrote:Yes, I can tell Pixie is worried you will start a fire.Pixie wrote:Please try parchment paper! You can find it in most every grocery store now!

There are a lot of things that go in our oven that you haven't heard of going in an oven.tattulip wrote:'cause I never heard of putting waxed paper in the oven!![]()

