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/ck/ - Food & Cooking

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12147771 No.12147771 [Reply] [Original]

I cook Ribs every weekend. I love my ribs.

>> No.12147824

no one cares

>> No.12148315
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12148315

I care

>> No.12148453

ribs good

>> No.12148455

>>12147771
What kinda sauce you put on those beauties?

>> No.12149889

>>12148455
>putting sauce on ribs
>not leaving them in salty water and than put them on fire.
God damn americanns are fucking stupid. You do not use marinate to ribs unless you want to sound like retarded faggot. True austrian ribs are made out only from water, salt and meat.

>> No.12149896
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12149896

you could say your ribbing for pleasure

>> No.12149909

>>12149889
>True austrian ribs are made out only from water, salt and meat.
which is probably why they are unheard of outside of Austria, meanwhile the American (both north and south) and Asian versions are popular worldwide.

>> No.12149912

>>12149896
CARLOS

>> No.12151267

Mmm smoked briskit and ribs. Brisket and ribs. The ribs. Smoking some meats. Smoked ribs. And the sweet baby Ray's. Haha sweet baby Ray's. Yeah smoking some meats. Brisket and ribs. Smoked brisket and ribs

>> No.12151281
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12151281

>>12147771
I need to cook ribs again soon.

>> No.12151306

>>12147771
i fucking love ribs
>>12149889
except this guy's, they sound like shit

>> No.12151366

>>12151281
God damn those look perfect

>> No.12152854

>>12151281
>that smoke ring
>that bark
Be still my beating heart

>> No.12152982

>>12152854
I was testing smoking with spent-grains, rather than wood chips. Works pretty well.

>> No.12153140

>>12147771
What the fuck happened to these poor ribs, they have no bark at all. it's fucking sad dude.

>> No.12154685
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12154685

Just came out of the oven. Will be posting another picture in a moment. Yes, I'm being a disgusting phone poster so the photo quality isn't great.

>> No.12154691
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12154691

>>12154685
Wala

>> No.12154692

>>12154685
don't feel bad, i just figured out how to turn my settings down to where it looked half ass decent and i didn't have to edit for size.

>> No.12154701

>>12154685
>>12154691
looks very umami

>> No.12154754

>>12154685
>>12154691
WANT

>> No.12155211

>>12151281
they look good, what u cookin on?

>> No.12155224
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12155224

>> No.12155227

>>12148455
i glaze with a vinegar based bbq sauce. that rack was wrapped tho, so they spent some time in a butter bath with honey, sugar & apple juice.

>> No.12155252
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12155252

>>12147771
I need to make ribs again soon. It's getting nice out.

>> No.12155259
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12155259

>>12155252
Inside

>> No.12155275

>>12152854
Ring caused by proteins in meat, not smoke.

>> No.12155278

Why are my ribs always dry?

>> No.12155285

>>12155224
Are those spics gay or what?

>> No.12155300

>>12155275
Okay? It's still called a smoke ring.

>> No.12155306

>>12155278
I wrap them in aluminium foil and in the oven for like 1.5-2hr at 125C. How do I get them tender so they come clean off the bone without being dry.

>> No.12155320
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12155320

>>12155211
Standard webber grill. Move the coals off to one side (refreshing every hour), put a drip tray under the other, and then cook for 4 hours, with the ribs on the side not over the coals.

The first hour is just coals, the next two hours are coals and (in that case) wet spent-grains for smoking, and the fourth hour is when the sauce goes on, also with smoke.

>> No.12155322

>>12155306
Buying/building a smoker is a good start.

>> No.12155385

>>12155320
indirect on a kettle? Nice. you should hit them with smoke straight away tho.

>> No.12155393

>>12155306
you need to cook them at about 275f. set the bark then wrap, with some butter, juice etc, you cooking until you hit internals of about 200-210f, 205 is perfect.

>> No.12155397

>>12149889
And now I know why no one ever mentions Austrian ribs.

>> No.12155544

>>12149889
More like autism ribs