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sir pball

(5,362 posts)

43. Strictly speaking that's low-temperature cooking

Sat Apr 6, 2013, 06:52 PM

Apr 2013

Since you don't need to actually ROP (sous vide) the ribs. Putting them in a gallon ziploc bag and sucking the air out, or even tightly wrapping in plastic. Or if you have the more or less unlimited resources, you can stick the circulator in a vat of lard or duck fat and cook the ribs directly in that...it was how we did steaks at the FCI, it's incomparable.

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Your grilling secrets? [View all] ohiosmith Apr 2013 OP

real wood Kali Apr 2013 #1

Absolutely! ohiosmith Apr 2013 #2

If not that, then lump charcoal. GoCubsGo Apr 2013 #12

Indeed! ohiosmith Apr 2013 #20

Mesquite is the only way to go. panader0 Apr 2013 #51

I agree! In_The_Wind Apr 2013 #52

catclaw is even better, believe it or not Kali Apr 2013 #60

I love mesquite! onestepforward Apr 2013 #61

not sure if panaderO was talking about gas or charcoal Kali Apr 2013 #65

Sounds yummy! onestepforward Apr 2013 #68

yeah that will work if you can't get actual mesquite charcoal or wood Kali Apr 2013 #69

Don't grill, especially ribs HarveyDarkey Apr 2013 #3

Apple juice a good idea! I do mine on the upper rack with indirect low heat for about three hours. ohiosmith Apr 2013 #5

My grilling secret is in the marinade. In_The_Wind Apr 2013 #4

Cool! ohiosmith Apr 2013 #21

For baby backs, I smoke them for several hours in Moondog Apr 2013 #6

The test is in the taste! ohiosmith Apr 2013 #22

Beer. RevStPatrick Apr 2013 #7

I pour beer on myself. MiddleFingerMom Apr 2013 #13

Two words dude: yeast infection! ohiosmith Apr 2013 #24

Hmmm ... similar language .... Trajan Apr 2013 #32

AMADEUS ohiosmith Apr 2013 #59

K ... Trajan Apr 2013 #73

YES! ohiosmith Apr 2013 #23

bourbon, molasses and brown sugar ... in the marinade. Tuesday Afternoon Apr 2013 #8

Oh god! Outstanding! ohiosmith Apr 2013 #25

that is not all but, you only asked for the "secrets" Tuesday Afternoon Apr 2013 #27

Playing coy now are we! ohiosmith Apr 2013 #39

a lady is entitled to some secrets, no? Tuesday Afternoon Apr 2013 #41

Indeed they are! ohiosmith Apr 2013 #42

Bourbon in the cook works for me. nt hack89 Apr 2013 #62

but, of course. a cup for the marinade and a shot for the cook! ta-da! Tuesday Afternoon Apr 2013 #63

I belong to the Julia Child school of cooking. nt hack89 Apr 2013 #64

miss her so much. Tuesday Afternoon Apr 2013 #66

Partly pre-cook the ribs with the sous vide method. AnotherMcIntosh Apr 2013 #9

That is interesting! ohiosmith Apr 2013 #26

Strictly speaking that's low-temperature cooking sir pball Apr 2013 #43

My best grilling secret... pipi_k Apr 2013 #10

I'll grill something special for you if you are ever in my neighborhood. In_The_Wind Apr 2013 #11

Oh you kid! ohiosmith Apr 2013 #29

This is relative to my interests OriginalGeek Apr 2013 #14

What to do? Use Alton Browns rub. Bacon on top. Slow cook at 250/300 for three or so hours. ohiosmith Apr 2013 #30

Schweeeeeeeeet OriginalGeek Apr 2013 #48

Most excellent! ohiosmith Apr 2013 #50

Grilling is the one thing I have never learned to do. LeftofObama Apr 2013 #15

Hahahaha! ohiosmith Apr 2013 #31

white wine vinegar, olive oil, marjoram, parsley, thyme, sugar, salt pepper lindysalsagal Apr 2013 #16

Outstanding! ohiosmith Apr 2013 #33

Seriously. lindysalsagal Apr 2013 #38

Yes! I love it! ohiosmith Apr 2013 #40

Get my guests drunk - everything tastes great! nt hack89 Apr 2013 #17

Bwahahahaha! ohiosmith Apr 2013 #34

My secret is.... Helen Reddy Apr 2013 #18

Brilliant on all counts! ohiosmith Apr 2013 #35

When you run the self-cleaning cycle on your oven Mr.Bill Apr 2013 #19

Dude! That is brilliant! ohiosmith Apr 2013 #36

great idea thanks. onecent Apr 2013 #49

We grill Iowa chops standing on end (on the bone). cyberswede Apr 2013 #28

Yum! ohiosmith Apr 2013 #37

Mine would be to come to your house union_maid Apr 2013 #44

They're off in forty five! Bring beer! ohiosmith Apr 2013 #45

Sounds like a great deal to me. n/t union_maid Apr 2013 #46

Lotsa beer! ohiosmith Apr 2013 #47

The classic combination works for me; Gold and Diamonds! Ptah Apr 2013 #53

Brilliant! ohiosmith Apr 2013 #54

Not sure how much of a secret it is, but for steaks at least... opiate69 Apr 2013 #55

Perfect! I occasionally crust mine with bleu cheeses. ohiosmith Apr 2013 #56

You know, I've yet to try that, but I don't know why.. I love bleu cheeses... opiate69 Apr 2013 #57

Cool! Enjoy! ohiosmith Apr 2013 #58

I have my own dry rub. sakabatou Apr 2013 #67

Gonna share? ohiosmith Apr 2013 #70

I don't remember the ingredients off hand. sakabatou Apr 2013 #71

If you flip it more than once, you've failed already. Robb Apr 2013 #72

Excellent! ohiosmith Apr 2013 #75

Well, there's my famous Soylent Green burgers Generic Brad Apr 2013 #74

I must've got one that was a clown! ohiosmith Apr 2013 #76

ribs are one of those things d_r Apr 2013 #77

Very nice! I used to take off the membrane but I found I liked the fatty acids it kept in the meat. ohiosmith Apr 2013 #78

yeah. and it can get kind of crunchy and nice d_r Apr 2013 #79

Rare ohnoyoudidnt Apr 2013 #80

Agree! ohiosmith Apr 2013 #81