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The ribs, they are a smokin'!

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EstimatedProphet Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-16-04 04:19 PM
Original message
The ribs, they are a smokin'!
They went on about 15 minutes ago to a mix of hickory/mesquite wood. I'll give em a few hours alone...
Anyone else got the grill fired up?
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Rowdyboy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-16-04 04:22 PM
Response to Original message
1. Ours are going on about 5pm....
Edited on Sun May-16-04 04:22 PM by Rowdyboy
They've been sitting around in a dry rub for over 24 hours!

And we're using pecan wood...
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RamblingRose Donating Member (403 posts) Send PM | Profile | Ignore Sun May-16-04 04:27 PM
Response to Original message
2. Just putting on the corn, squash, shrimp & fish!
I've never had any luck with ribs.

:9
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EstimatedProphet Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-16-04 05:11 PM
Response to Reply #2
5. IMO the secret to ribs
Cook at a low temperature. Ribs are thin and will scorch fast. I've done it far too many times. Also, marinade is essential for ribs, even more than other things I think.
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BeatleBoot Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-16-04 04:32 PM
Response to Original message
3. Swordfish Steaks!
The marinade: pineapple-orange juice, orange zest, and a good sprinkle of the Old Bay's...

Trust me. ;-)
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EstimatedProphet Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-16-04 04:48 PM
Response to Reply #3
4. Actually, that sounds like a good fish marinade
Mine for ribs: worchestershire sauce to cover, some onion powder, crushed garlic, Zatarain's creole seasoning, liquid smoke, tabasco, some horseradish splash of rye, splash of rum. I also use this for steaks too.
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Lefty48197 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-16-04 05:42 PM
Response to Original message
6. Cook the ribs for about 3 hours. Seriously 2 hours isn't long enough
Put em on the 'cold' side of the grill.
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-16-04 06:30 PM
Response to Original message
7. Tomorrow night:
Blackened red snapper, which I caught myself.
Marinated in Italian salad dressing, then Paul Prudhomme's Blackened Redfish Spices.
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