andyhinch
Well-Known Member
Has concerns for your rabbit, nice with a mustard marinade if you must, Wednesday tea for me.XxRachXx said:
The Bbq thread.
- Thread starter paphos-mcfc
- Start date
Garrinchas---Dog
Well-Known Member
- Joined
- 14 Sep 2008
- Messages
- 1,376
Did they taste as good as it looks?modgeblue said:my bank holiday effort
XxRachXx
Well-Known Member
andyhinch said:
:0 never!!!
andyhinch
Well-Known Member
It's nice meat if you butcher it well, bit hard to bone, once ate two of my neighbours, I did promises him they'd get a good home, does it make me a bad person? ProbablyXxRachXx said:
mac
Well-Known Member
We have the tender for the village pool bar this summer, 3 months of bbqs,plancha and sizzler foods.hot weather and gorgeous Spanish women.
Ronnie the Rep
Well-Known Member
Discovered yesterday it's better to have the barbeque on a Saturday so you have a day to recover .
Had Modgeblue ribs (he'll know what I mean)
Cracking !!!
Had Modgeblue ribs (he'll know what I mean)
Cracking !!!
otherwise
Well-Known Member
today I bought some pork side ribs on a whim. I've never cooked ribs before and I want to bbq these. I have a gas grill (earlier in the thread there was some advise about ribs and charcoal, not sure how much carries over.) and I'm hoping someone here can help me with cooking time/temps and maybe a good rub or marinade or any other advise. I will post pics of how this turns out, if I get some help :)
Thanks!
Thanks!
deegee33
Well-Known Member
Parboil the ribs for about 10-12 minutes then a quick 30 second bath in cold lemon or lime juice into a marinade of storebought Italian salad dressing overnight. Next day, low, but hot grill a 8to10 minutes while brushing with your favorite bbq sauce. Has always worked well for me. I prefer lime juice and add some soy sauce to the maarinade. Bon appetite!otherwise said:
TCIB
Well-Known Member
My method is thus...
Rub rib rack down with french's american mustard as a binder with salt.
Add a good rub of choice.
Get a bowl and a 5sec glug of Worcester sauce, juice of one lemon, 2x tablespoon ketchup, 150ml apple cider vinegar,salt and pep, hand full of muscovado sugar, garlic juice, cayene pep dash of olive oil.
One small chopped sweet variety onion.
Some water also or fresh orange juice.
That makes your mop sauce, add after first hour of cooking every 45min.
Have the sauce heated indirect same as ribs.
Cook at about 300/150 for 5 hours.
For the last hour wrap the ribs and spinkle more sugar on top and some honey, wrap well.
Leave ribs to rest for an hour.
Best ribs you will ever taste, no sauce really needed.
Note: remove the silver skin.
Rub rib rack down with french's american mustard as a binder with salt.
Add a good rub of choice.
Get a bowl and a 5sec glug of Worcester sauce, juice of one lemon, 2x tablespoon ketchup, 150ml apple cider vinegar,salt and pep, hand full of muscovado sugar, garlic juice, cayene pep dash of olive oil.
One small chopped sweet variety onion.
Some water also or fresh orange juice.
That makes your mop sauce, add after first hour of cooking every 45min.
Have the sauce heated indirect same as ribs.
Cook at about 300/150 for 5 hours.
For the last hour wrap the ribs and spinkle more sugar on top and some honey, wrap well.
Leave ribs to rest for an hour.
Best ribs you will ever taste, no sauce really needed.
Note: remove the silver skin.
