Cookin up that CCCCRRAAAACCCKKKKK!!!!

[Wildin]

I got another rack in the freezer, gonna do that later this week depending how these cook up. This is the pre, ima keep uploadin pics of the process. This aint a regular cookin rack, this is competition style, homemade rub, sauce alladat. With the other rack I may just film the whole thing, call it Cookin wit The Coli

 

[Another Man]

 

[606onit]

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[Wildin]

before the mop



mop processing



Sorry for the unclear pics. my hand was shakin so much michael j fox would be like on a serious note your boy has a serious health condition but ima pull through stay tuned

 

[Larry Lobster]

Looks good.

 

[Wildin]

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Feds still lurkin, but you see I'm still putting work in

 

[NatiboyB]

I got another rack in the freezer, gonna do that later this week depending how these cook up. This is the pre, ima keep uploadin pics of the process. This aint a regular cookin rack, this is competition style, homemade rub, sauce alladat. With the other rack I may just film the whole thing, call it Cookin wit The Coli

Breh keep me posted I'm trying to step up my grill game as well. Can you add a little more information like the process/steps and times?

 

[Orbital-Fetus]

beef or pork?
looks good either way.

 

[Wildin]

beef or pork?
looks good either way.

pork

here is the mop sauce- which is the butter melted with a little bit of the rum and coke sauce i made and the cooked pork drippings

here are the ribs right before mopping


basically they are done at this point, for a little bit of extra flare, you unwrap the ribs from foil drain the drippings aka the mop sauce and put the ribs back in with no cover for an hour and every 15 minutes apply mop sauce then its even more finished. the very last thing you can do after the last hour which i will do is switch the heat to high and cook some sauce on the top to create an almost cripsy carmelized layer. these are dry ribs. the meat is already falling off the bone which in competition is pretty bad, judges cant pick the shyts up. these dont fall when you pickem up but if you pick up the rack and hold them gravity will pull the meat from the bones

 

[Wildin]

last update before i show the final cook stage- this is after the first mopping, 3 more every 15 minutes then i put a final glaze on both side and carmelize/cook it on then they are complete

 

[Orbital-Fetus]

i usually do my ribs in a crock pot and then put them in the oven at the end.
your joints look real good though.

 

[XII]

pork

May Allah guide you to higher quality meats

 

[Food Mane]

i usually do my ribs in a crock pot and then put them in the oven at the end.
your joints look real good though.

I like to cover mine in foil and do in the oven for 2 hours at 300 and then uncover and cook for another 30 at 400.

 

[Wildin]

i usually do my ribs in a crock pot and then put them in the oven at the end.
your joints look real good though.

thats what im doin with this rack, crocked for 6-7 hours, then wrapped in foil with butter to create a mop sauce for an hour, then unwrap drain the mop sauce, put the ribs back in the pot uncovered for an hour adding mop sauce every 15 mins. after that hour put in the broiler for 3 mins a side with your glaze or sauce.

i create my own rub and sauce from scratch theres not much prepackaged rubs or sauces i like. one of the secrets is either a pre-rub or a good conduit like some people slather their ribs down with olive oil, or mustard, ive even heard mayo (yuck) that keeps the rub on the surface and precaramelizes them before you cook

 

[Wildin]

I like to cover mine in foil and do in the oven for 2 hours at 300 and then uncover and cook for another 30 at 400.

do they usually turn out tender? my boys mom does that shyt. he pisses and moans (jokingly) because he has an expensive ass smoker and cooks his ribs for hours on end, and he says his mom just puts salt and pepper, wraps in foil then throws in the oven and they always come out better than his