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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Smoke the Perfect Baby Back Ribs

Lobo
Lobo
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Join date : 2013-01-12

Smoke the Perfect Baby Back Ribs Empty Smoke the Perfect Baby Back Ribs

Post by Lobo Mon 02 Jan 2017, 5:55 pm

Smoke the Perfect Baby Back Ribs


Ask a backyard grill master to name the holy grail of grilling, and the usual answer is perfect ribs. Frankly, ribs are simple to cook. First, don't ever parboil ribs that you'll be smoking. It makes them tough. Second, don't let the fire get too hot, or you'll end up with a batch of dry ribs.

Smoke the Perfect Baby Back Ribs Img87
Remove the Membrane
Flip the ribs over so the backside is up. Slide a sharp knife under the corner of the thin membrane that covers the backside of the rack, then grab a corner of the membrane and rip it off (you can also use a paper towel to grab the membrane). The ribs will be easier to eat, will be infused with more flavor, and will cook more evenly.

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Steam-Roast the Ribs in the Oven
Loosely wrap the ribs in aluminum foil, add a little water to the package, and steam-roast the ribs in gentle heat in your oven for about an hour. This sets up an environment that guarantees moist ribs.

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Mix Your Wood Chips
Don't use all hickory chips, which can give the ribs a bitter edge. Instead, use a mix of hickory and oak or a fruit wood.

Smoke the Perfect Baby Back Ribs Img90
Use Both Indirect and Direct Heat
Cook the ribs over low indirect heat first, then, toward the end of cooking, move them to medium direct heat, and baste with the sauce.

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Don't Overcook
Some people think that once the meat has pulled back from the bones 1 inch (2.5 cm.) or so, the ribs are done. Wrong. On the competition circuit, ribs that look like that are called shiners because they are overcooked and dried out. A little bone showing is okay. The best way to tell when a rack of ribs is ready is to grab the long side with tongs, and if the ribs bend without resistance, they are done.

    Current date/time is Fri 27 May 2022, 8:37 pm