/ck/ - Food & Cooking

>>18662602
May sound weird, but if you want some extra tenderness, you could pour some apple juice on the ribs and cover them with aluminum foil.
Also, you ever watch that one twitter video of some guy fucking a McChicken?

>>18662602
depending on the accuracy/retention of your oven, aim for 225-250 instead if you have the time
cook to at least 190 internal, aiming for 195-203 but if you've never made them before you're not gonna be able to tell what you're looking for so just feel the texture
>sauce last 10 minutes
sauce is 100% not going to set in 10 minutes in a 275f oven. if you're cooking at 250 uncovered the whole way, sauce once an hour before you pull them out, check in 15 minutes to make sure it isn't burning (highly unlikely at this temp) and apply sauce again after 30 minutes from first layer.
if your oven does not have a fan, consider broiling on low for 3-5 minutes to help sauce set

>>18662602
>Alright faggots
Here's a little hint, buddy: if you want to start a thread out on the right foot, maybe you should think about not insulting the user base unduly. Like, okay, this guy just called me a "faggot". Hmm yeah I'm really going to want to contribute here. I'm going to put my willpower and intelligence into a post that will reward some uninitiated chud.

Yeah, not likely.

I'm not going to go to harsh on you this time, because I can yell that you are new, but let me just say this:

We are not your subjects, okay? We deserve respect. And if we do not get respect? We will not give you the time of day.

Okay, okay, I'm done. Final word - rethink your message. Be respectful. Do better. I hope to see you again on better terms...

>>18662759
Sounds good. I like to thin my sauce out with a little apple cider vinegar, store-bought barbecue is always too sweet for me, so that'd work well. Thanks.
>>18662769
Shit, I don't have a thermometer or anything, didn't think about that. Ah well, I'm sure a little botulism won't hurt. But alright, I'll give that a shot, and thanks for the sauce tips.
>>18662784
Shut up faggot.

>>18662784

This guy fucks mcchickens

>>18662784
>chud
>Do better.
>>>/lgbt/

>>18662602
I always boil the pork, it's not like you're going to retain the skunky flavor of juices and oils after smothering it in sugary bbq syrup. Boil until they are almost falling apart with tongs and bake them on low.

>>18662784
Nigger nigger nigger nigger nigger


>>18662602
I do 215 personally. Wrapped in foil for 4 hours. Then i use the drippings captured in the foil to reduce into a sauce before basting in the oven under a broiler. I recommend a solid tasting white wine as a base for the sauce, maybe something with acidity to help balance the fat

>>18662941
Buddy, I am going to slap some sweet baby rays honey chipotle (with a little acv to cut the sugar) on my discount ribs, take pulls straight from my bottle of bottom-shelf whiskey, masturbate, and wonder where it all went wrong. White wine, he says. But thanks, that does sound like a good tip for someone with more patience (and money) than I have, I appreciate it.

>>18662602
Remove the thin layer of silverskin from the underside of the ribs. It's simple but it helps and you can watch youtube videos if you're unsure how

Cook at 250° and for three hours. Then take it out, and put it on aluminum foil. Then drizzle a little whiskey over the top so any excess drains onto the aluminum foil. Then fully wrap it in the foil and put it for another 45 minutes. Then vent it and brush the ribs with a sauce of your choice. Leave it vented in the oven for another 15-20 minutes. Take it out and let it rest for a while before you cut.

There, a dead simple way to guarantee delicious ribs every time.

>>18662784
retard

>>18662602
https://www.youtube.com/shorts/ODIP9ah3b0s

>>18662602
Pork ribs are disgusting and only eaten by poor, fat people.

I only eat beef ribs and I don't let niggers make them for me at a restaurant, I slow cook or grill them myself

>>18664511
cool story, Ahmed

>>18664541
>Thinks rich white people eat pork
Lmfao this fucking wagie

>>18664511
I like pork ribs but beef ribs are king

>>18662769
>>18662941
>>18663007
Is this super low temperature/long time worth it?
The convection on my oven will not operate below 300 F, so that's what I used. You guys are saying 300 is too much? Maybe way too much?

>>18664570
you will have a significantly less juicy product going above 275, slower cook means slower water evaporation from the meat, the slower the water content is removed, the more fat retained within the protein structures. when you heat meat with lots of connective tissue and fat quickly, the water expands quickly and closer to the time that the fats & tissue start to render, thus pushing more of it out of the meat itself. this is the entire point of low and slow with fatty/connective cuts of meat

Ok anons, today we are smoking some ribs. We will be using the snake method in a weber kettle, yes my weber needs pressure sprayed but I don't feel like dragging it out so I just wire brushed the rack.

There are several ways to build your snake, I have my briquettes laid 2 flat side by side and 2 flat side by side on top of the bottom layer, this gives me about 200-250F consistent temps, which is about perfect.

Get your snake setup, sprinkle with hardwood of your choice, I usually use pear wood but I didn't feel cutting and chipping it, so I am settling for some pre-chipped mesquite. While my snake starts and gets going, I am removing the membrane and rubbing my meat with a dry rub.

>>18664776
>While my snake starts and gets going, I am removing the membrane and rubbing my meat with a dry rub.

Ribs are in the grill, the snake is moving along nicely, as the snake moves closer to the meat I will rotate the rack keeping as much distance from the direct heat and meat as possible. These will go for about 6-8 hours, when they finish I will update the thread.

>>18664784
our goal is to get ribs that look and taste like this because they are fucking amazing, literally meat candy.

>>18664793
i cumed a little anon

>>18664776
Needs pressure sprayed what?

Foil leaches under heat btw

>>18665794
leeches what

>>18665808
Aluminum into your food. High aluminum levels has been linked to early onset alzheimers

>>18665759
some people don't understand the science of bbq/smoke so they freak out if they don't see a sterile cooking environment. The layers of smoke that build up help insulate the kettle, lol.

>>18665812
no it hasn't

>>18665882
You're forgetting things already huh

>>18664784
>when they finish I will update the thread.
they came out just as amazing as I told you they would, no need to cut them like the pic in OP, they are fall off the bone tender and juicy, no aluminum foil, no boiling, no bullshit.

>>18666228
>fall off the bone
this is bad

>that split
When you try to pick your ribs off the grill and they are tender they split, you know you timed it right.

>>18662784
based snowflake

>>18666234
sure thing chef.

I made chips too, unreal how much better they taste fresh out hot peanut oil and salted than out of a bag from the store.

>>18666241
take your fall off the bone ribs to literally any competition and report back chief

>>18662784
WHO TOOK THIS PASTA OUT OF THE BIN?
L O O K!

>>18666246
here's the thing stupid, I'm cooking for myself, I don't give a flying fuck how you, or anyone else likes your ribs, at all.

>>18666257
you're the one who made comparisons bucko

>>18666259
What an insufferable fucking faggot you, I would literally beat your teeth down your throat. That's why I love /ck/ though, it's so full of pretentious faggots like you, I'm sure you are a connoisseur of tyson microwavable chicken tenders and your opinion is worth its weight in palladium. I feel so blessed to be graced by your wisdom and knowledge, thanks anon! You're the MVP here.

>>18666246
competition bbq is dogshit to actually eat full meals of

>>18662602

OI, fag lord, you bitching about your apartment when you should be grilling them, then fry them and man up

>>https://pinoybites.com/recipes/deep-fried-pork-ribs-moist-and-tender/

>>18666294
flavor wise maybe, entirely different subject