Cookin up that CCCCRRAAAACCCKKKKK!!!!

[Orbital-Fetus]

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

i put a can of cola and onions in the crock pot then put the ribs in with a dry rub.
i've never put butter on it though...what is mop sauce?

 

[Food Mane]

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

They do. It's actually kind of easy to overcook them this way. I've left them in too long before and the meat completely fell off the bone. If you like your ribs like that cool, I like mine with bit of bite to them though

 

[UserNameless]

i usually do my ribs in a crock pot and then put them in the oven at the end.

... best way, IMO.

Especially for beef ribs. I know niccas who swear by the grill for beef and pork, but if you ain't hittin' 'em with that ******* (can't give away my secret) while grillin' and/or put them in a brine solution before you grill 'em, there will still be some level of toughness to them ... especially beef, but even pork, too.

OP's ribs look good tho... seasoning looks green... what'd you use?

 

[Orbital-Fetus]

... best way, IMO.

Especially for beef ribs. I know niccas who swear by the grill for beef and pork, but if you ain't hittin' 'em with that ******* (can't give away my secret) while grillin' and/or put them in a brine solution before you grill 'em, there will still be some level of toughness to them ... especially beef, but even pork, too.

OP's ribs look good tho... seasoning looks green... what'd you use?

tell me your secret.

 

[UserNameless]

tell me your secret.

Homie... I really want to, but the old head who put me on told me NEVER to tell anyone... so I gotta respect the OG. I'll tell you this... just think about what tenderizes meat that you can periodically hit the ribs with during the grilling.

Doin' a pork roast right now... 3 pound joint...

 

[KOOL_G_TRAP]

Eat pork brehs

 

[Orbital-Fetus]

Homie... I really want to, but the old head who put me on told me NEVER to tell anyone... so I gotta respect the OG. I'll tell you this... just think about what tenderizes meat that you can periodically hit the ribs with during the grilling.

Doin' a pork roast right now... 3 pound joint...

tell me via PM breh, i wanna cook ribs next week.

 

[UserNameless]

Eat pork brehs

 

[flea]

tell me via PM breh, i wanna cook ribs next week.

He doesn't wanna tell u faggit boy

 

[UserNameless]

tell me via PM breh, i wanna cook ribs next week.

I really would man... but I gotta respect the big homie... just think man... what are some liquids that tenderize meat that won't necessarily compromise the flavor.... When he told me I was like.... ... "Why didn't I think of that?"

Pork roast looking like love tho... dry rub soaked in crazy... smellin' right...

 

[Orbital-Fetus]

He doesn't wanna tell u faggit boy

negged

 

[Wildin]

Done

 

[UserNameless]

Done

looks like a heavy brown sugar based sauce on that...

 

[beanz]

i got some in the fridge marinating right now for tonight

i wanted to try putting them in the crockpot but i may get home a little later tonight, so ima throw them in the oven for 2 hours instead. maybe finish them off in the broiler for some color.

 

[UserNameless]

...maybe finish them off in the broiler for some color.