[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 122 KB, 700x506, image.jpg [View same] [iqdb] [saucenao] [google]
4141512 No.4141512 [Reply] [Original]

Sup /ck/, /v/irgin here. I have a date today and I'm looking for good ribs recipe, BBQ ribs recipe are preffered. I don't know jack shot about cooking ribs so I came here. Pic related.

>> No.4141528

https://www.youtube.com/watch?v=AyEeHqdmmAk

>> No.4141533

>>4141512

What kind of ribs?
What kind of grill do you have?
How much time are you able to spend on them?

>> No.4141537

https://www.youtube.com/watch?v=ETXRScuvjSQ

>> No.4141538

>/v/ going on a date
Don't worry, you're not going to impress her no matter what you cook for her.

>> No.4141544

you don't have enough time, ribs need an overnight rest after getting their rub seasoning then smoked for 6 hours.

>> No.4141548

how much time before the date do you have left?

Ribs take a long time.

>> No.4141554

>>4141544
Ideally, yes, he'd want overnight for the rub. They can still turn out great without letting them rest overnight though. And I doubt he's looking for competition grade ribs anyways.

>> No.4141556

Get the ribs.
Get the seasoning. Penzey's BBQ 3000 is very good. If you want to make some yourself, the key ingredients are:
-paprika
-brown sugar
-salt
-black pepper
-a little heat (piment d'esplette is my favourite)
-garlic powder, although you can slit the ribs and put a little crushed garlic between each one
-maybe onion powder
-MSG if you've got it (hehe)

Set your oven to ~230-250 degF.
Remove the membrane from the ribs.
Poke holes between each rib with a fork or slit with a knife.
Rub the ribs with the seasoning.
Place in oven on a baking sheet with foil.
Cook ~4-5 hours, really 'til they are tender-- that is, you can break off a rib by pulling on the end of the rack.
If you like them wet, start basting them with your favorite barbecue sauce in the last couple of hours. Rendezvous is solid, "Stubb's" is good, "Sticky fingers" is alright. It's harder than you think to nail barbecue sauce if you're thinking about making it from scratch.
If you want to get it really barky, once they're tender, pull them from the oven, crank on the broiler, baste them again, pop them in and WATCH THEM get that golden slick and barky crust.

Serve with fries and slaw!

Cheers

>> No.4141560

>>4141556
fuck yea, another penzey's fan

>> No.4141565

>>4141556
Thanks. And everyone, the date is tommorow and I have a grill. Thanks /ck/!

>> No.4141572
File: 16 KB, 400x284, 8942-791177.jpg [View same] [iqdb] [saucenao] [google]
4141572

>>4141565 >the date is tomorrow
then why did you say the date is today in the topic?

>> No.4141593

You're... cooking ribs to eat on a date?

>> No.4141598
File: 72 KB, 600x450, 1265679164257.jpg [View same] [iqdb] [saucenao] [google]
4141598

>>4141556

>BBQ 3000 came in the mail today with some other spice blends
>made BBQ sauce with it earlier
>see this post

>> No.4141613

>>4141593
maybe he's hoping to lick her sticky fingers and face later?

I never understand these last minute threads, begging for help cooking something they've never cooked before, and hoping to impress someone that way. Nothing says "I love you" like forcing someone to be a guinea pig.

>> No.4141619

>>4141572

There is no date, only OP wallowing in his lies.

>> No.4143366

>>4141619
Not all of us are forever alone.