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Old 04-11-2010, 07:08 PM   #1
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Never read about pork ribs... yall eat them?

I ventured out and grilled some today... man, they are fatty... but I have had an insatiable appetite lately. Now I feel huge!
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Old 04-11-2010, 07:11 PM   #2
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LUV UM!! We eat them at least once a week. Our Winn Dixie usually has them buy one get one free, so our freezer is chalk full of them! Yummers!
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Old 04-11-2010, 07:12 PM   #3
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I had some for dinner tonight too! So delicious...very fatty though for sure!
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Old 04-11-2010, 07:15 PM   #4
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How do you fix them?

Oven? Grill? Deep Fry? Slow Cooker? Sauce?
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Old 04-11-2010, 07:20 PM   #5
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I grill everything I can.... I just put seasoning on them and they were great... for some reason, I feel incredibly guilty since they were so fatty, but I don't know why! I ate so much today.
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Old 04-11-2010, 07:20 PM   #6
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I slow cook them in the oven for 6 hours or so on 300 with a dry rub...mmmmm....
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Old 04-11-2010, 07:24 PM   #7
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Oh man, now I am hungry!!
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Old 04-11-2010, 07:27 PM   #8
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Dry rub, in the oven @ 300 for about 3 hours. Pre LC, we'd add some barbecue sauce and throw them on the grill for the last hour.
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Old 04-11-2010, 07:29 PM   #9
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Originally Posted by brandyxoxo25 View Post
Oh man, now I am hungry!!
Yep. Some of these food threads have a way of doing that.
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Old 04-11-2010, 07:33 PM   #10
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Originally Posted by brandyxoxo25 View Post
LUV UM!! We eat them at least once a week. Our Winn Dixie usually has them buy one get one free, so our freezer is chalk full of them! Yummers!
threadjack

winn dixie still exists?? my first job was as a cashier there! but they closed them all down. ah, memories...
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Old 04-11-2010, 07:37 PM   #11
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I get the boneless ribs from Sam's Club and turn 6 of them into 12 ... rewrap them in ziploc bags and toss in the freezer. $10.60 for 12 large ribs.

Coarsely chop med onion and put in the slow cooker. Place ribs on top, cover in your fav bbq sauce (I use Stubbs original, its the lowest in carbs around here and its good!) Cook on low for 8-10 hours. Delish.

Betty
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Old 04-11-2010, 07:38 PM   #12
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Winn Dixie is long gone in NC too.

Last edited by kpk; 04-11-2010 at 07:39 PM..
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Old 04-11-2010, 08:35 PM   #13
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threadjack

winn dixie still exists?? my first job was as a cashier there! but they closed them all down. ah, memories...
Winn Dixie is long gone in NC too.

More threadjacking.. I too miss the old Winn Dixie. We went to Sarasota Fla., a couple of years ago and there they were. Bought every case of their diet grapd Chek brand sodas they had!!!

Ribs... took wife to Outback last night. I had the dry ribs and tossed salad. Gees were those ribs great!
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Old 04-11-2010, 08:43 PM   #14
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We like to do our ribs in the smoker. We usually will do 8 full racks of baby back ribs per heat and we usually run two heats in a weekend.

We also put good stuff UNDER the ribs, like split chickens, pork shoulder, etc. cuz the fat running OFF the ribs as they cook helps flavor whatever is underneath it!

We have learned over time that we don't need any kind of seasoning on the ribs before smoking them. But we DO like my homemade BBQ sauce on them when they're reheated in the oven.

We just vacuum-seal them and put in the freezer, then we have ribs whenevah! DH can eat 1/2 rack, I eat about 1/4 rack usually.

Yeah, they're fatty, but that's a GOOD thing!
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Old 04-11-2010, 08:45 PM   #15
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I ate jerk spare ribs all last week
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Old 04-11-2010, 08:54 PM   #16
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LOL. I just rubbed down a big ol' pork butt to cook tomorrow. Maybe I can get DH to fire up the smoker. Charski, you must have a huge smoker or make it an all day affair!
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Old 04-11-2010, 09:26 PM   #17
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Wow! Really!! I have a Winn Dixie right down the street from me. In fact it is fairly new! I dont know what I would do without my Winn Dixie card!
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Old 04-11-2010, 09:46 PM   #18
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I tormented my neighbors (and the roofers) all weekend smoking my pork ribs (and salmon) in my smoker. I got out 'the hog' (a lawn vacuum with a wood chipper), cut about 10 baby hickory branches with a lopper, mulched them up with 'the hog' and used the fresh hickory in the smoker. I used a really low temp (140 Farenheit) for just under 4 hours for the salmon and then put the temp up to 160 for another three hours.

The rest of the hickory flakes are in a ziploc in the freezer.

Then yesterday around 7 P.M. I put in my 13 pound turkey with another handful of the fresh hickory. At 140 degrees. I wanted the turkey to turn red without using potassium nitrite. It worked, but it took about 21 hours. And I had to turn the heat up to 150.

Well, this evening, my neighbors had their revenge. As I lugged the garbage and recycling containers to the curb, what did I smell, but luscious ribeyes (okay, I'm guessing) sauteed in butter and now being grilled outdoors. My mouth was watering, but I had fresh hickory turkey, pork ribs and wild salmon in the house.
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Old 04-12-2010, 12:04 AM   #19
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I love them! Great recipe Betty!
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Old 04-12-2010, 01:11 AM   #20
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I love them! Dana Carpender's LC crock pot book has several different recipes for them and I've made them all!
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Old 04-12-2010, 05:11 AM   #21
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LOve them! We had ribs also last night! YUM!
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Old 04-12-2010, 05:26 AM   #22
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And this is why I *need* a smoker!

I need to get Dana's crock pot book. Her bbq book has a bunch of different low carb bbq sauces as well as ways to cook ribs (a lot of smokin' going on).

I do like a rub on mine, but I just make a simple salt/pepper/garlic powder/chili powder rub - very effective.
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Old 04-12-2010, 05:41 AM   #23
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i must try doing my own ribs, sometime.

the Chinese ones are getting too expensive. And I eat quite a lot of them. What kind of dry rub do y'all use? Love & Profits: FLATFERENGHI
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Old 04-12-2010, 08:02 AM   #24
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They're great! I season mine with pepper, garlic, onion, liquid smoke(!!), a good amount of parsely adds a really appealing crunch - then I finish off the deal with a packet of Splenda on both sides, and dip in Ranch.

That's how I do beef ribs, too. Oh my goodness, do I LOVE ribs.
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Old 04-12-2010, 08:10 AM   #25
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the Chinese ones are getting too expensive. And I eat quite a lot of them. What kind of dry rub do y'all use? Love & Profits: FLATFERENGHI
I like all three of these but the creole the best:

Essence, Rustic Rub, and Southwest Seasoning Recipe : Emeril Lagasse : Food Network
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Old 04-12-2010, 09:40 AM   #26
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LOL. I just rubbed down a big ol' pork butt to cook tomorrow. Maybe I can get DH to fire up the smoker. Charski, you must have a huge smoker or make it an all day affair!

We have this Brinkman. We love the thing. We start a charcoal fire in the firebox side, then when we're ready to load up the meat, put soaked oak wood pieces (not chips) on the fire, close it up, and smoke away at about 200* for 3 hours. The meat doesn't really absorb any more smoke flavor at that point, so whatever isn't cooked through goes into the oven to finish. Ribs are done at that point though, as are split chickens or wings:
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File Type: jpg brinkman smoker.jpg (50.5 KB, 5 views)
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Old 04-12-2010, 10:36 AM   #27
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I made them last night. Sweetbay had a weekend special of $2.99 a lb. I froze three slabs and made one. Very good! Made lc cole slaw to go with them.
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Old 04-12-2010, 10:41 AM   #28
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Quote:
Originally Posted by Charski View Post
We like to do our ribs in the smoker. We usually will do 8 full racks of baby back ribs per heat and we usually run two heats in a weekend.

We also put good stuff UNDER the ribs, like split chickens, pork shoulder, etc. cuz the fat running OFF the ribs as they cook helps flavor whatever is underneath it!

We have learned over time that we don't need any kind of seasoning on the ribs before smoking them. But we DO like my homemade BBQ sauce on them when they're reheated in the oven.

We just vacuum-seal them and put in the freezer, then we have ribs whenevah! DH can eat 1/2 rack, I eat about 1/4 rack usually.

Yeah, they're fatty, but that's a GOOD thing!
I REALLY want a smoker!!!

Right now the way I do mine is to use a dry rub and roast them in the oven and then throw them on the grill for the last 30 min.

I love them and we don't eat them often enough!
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Old 04-12-2010, 11:51 AM   #29
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Quote:
Originally Posted by Charski View Post
We have this Brinkman. We love the thing. We start a charcoal fire in the firebox side, then when we're ready to load up the meat, put soaked oak wood pieces (not chips) on the fire, close it up, and smoke away at about 200* for 3 hours. The meat doesn't really absorb any more smoke flavor at that point, so whatever isn't cooked through goes into the oven to finish. Ribs are done at that point though, as are split chickens or wings:
I want that!!!
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Old 04-12-2010, 12:39 PM   #30
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That is funny we had them for dinner last night,,and thanks to Brandyxoxo I had mine with horseradish sause,,yummy...I slow cooked them in the crockpot..added season and Apple Cidar Vinegar to them..yummy..
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