Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Jaxon on July 24, 2013, 03:50:55 PM
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All right...here's a video of a girl cookin' ribs in the oven in less than 2 hours.
This post is NOT about how she did that...it is about how she made such a big foil pouch to hold 3 racks of ribs. Okay, okay, so some of you know how already...not me! I saw her folding the foil over and over again and didn't know why she was doing that and how it would civer the ribs if she kept folding it.
Well, just watch how she does the pouch - that's all I'm sayin'...
http://www.youtube.com/watch?v=KVd-nKr9qds
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Jiffy Pop BBQ!
The pouch idea is interesting. Kind of like a DIY (low) pressure cooker that you can slide in your oven.
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Yup... looks like BBQ to me <lol>
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If that's a perfect BB rib I'm an astronaut! :) :)
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Well TendaRub can make perfect ribs in an hour right Smoke? ;)
Why doesn't she just boil the ribs and finish them in the broiler ::)
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if you going to foil use the right stuff.
(http://i1202.photobucket.com/albums/bb366/sparky5353/P2060097.jpg) (http://s1202.photobucket.com/user/sparky5353/media/P2060097.jpg.html)
I don't know what's she's making but that is not a proper bbq rib.
this is.
(http://i1202.photobucket.com/albums/bb366/sparky5353/PA120050.jpg) (http://s1202.photobucket.com/user/sparky5353/media/PA120050.jpg.html)
end of discussion. ;)
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I don't know what's she's making but that is not a proper bbq rib.
this is.
(http://i1202.photobucket.com/albums/bb366/sparky5353/PA120050.jpg) (http://s1202.photobucket.com/user/sparky5353/media/PA120050.jpg.html)
end of discussion. ;)
This
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if you going to foil use the right stuff.
(http://i1202.photobucket.com/albums/bb366/sparky5353/P2060097.jpg) (http://s1202.photobucket.com/user/sparky5353/media/P2060097.jpg.html)
I don't know what's she's making but that is not a proper bbq rib.
this is.
(http://i1202.photobucket.com/albums/bb366/sparky5353/PA120050.jpg) (http://s1202.photobucket.com/user/sparky5353/media/PA120050.jpg.html)
end of discussion. ;)
Amen brother! I dont even think that was a bb rib. Did you see the width of the bones? I think I would just as soon drink rib stock! 8)
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No comment on the ribs but that's the way I foil the bird when I make kalua turkey in the oven. Have to do it that way to accommodate ti leaves, banana leaves, and a big whole bird (and hold them all together). For whatever reason, a roaster like Jack suggests just doesn't seem to do the job.
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Couple of observations.
1. I have it on good authority this is how Muebe makes his ribs.
2. I will never get that 10 minutes and 46 seconds back.....ever
3. 22,000 people are now making ribs this way. ???
On the plus side.....she was easy on the eyes ;)
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I will take Sparkys ribs over that any day !!
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Always try to say something nice!
The ribs looked nice and tender steamed that way. Actually, my wife really prefers fall off the bone ribs.
Now, what do you think, a 3 hour 14 lb. brisket?
It is great to see young people in the kitchen like that. Good job!
Different strokes for different folks.
Ed
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(http://img.tapatalk.com/d/13/07/25/3u5epase.jpg)
I guess I'm not alive. There is no way those can taste that great. They might as well have been boiled.
Let me add some pics of proper ribs that I learned a while back from Sparky
;)
(http://img.tapatalk.com/d/13/07/25/asanu3y4.jpg)
(http://img.tapatalk.com/d/13/07/25/3ubuzezu.jpg)
Mike
Sent from my iPhone 5 using Tapatalk
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Hmmm ... I don't understand why she just didn't use a single top and bottom sheet of extra wide HD tin foil ... no weak points on the folded seams, less prep, similar internal volume ...
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What foil pack? I was watching the girl! Just kidden, I did appreciate it Jaxon. I like her using the sheet pan especially for butts where I have lost all the jus I wanted to save. I always have the wide foil on hand since I use it on my drip pan but have done her fold trick when needed. Don
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Basically, you can accomplish the same result if she had used an aluminum baking pan to set in the ribs and pored in the liquid of her choice and then covered it with a sheet of foil pressing down on the sides. Her methodology was good, but a straight line is the shortest distance between 2 points.
And, frankly, my motor development has declined so much over the last few years, I do not know if I could even come close to folding the way she did.
Ed
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(http://img.tapatalk.com/d/13/07/25/3ubuzezu.jpg)
another fine example of a proper bbq rib. 8)
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I got your question . . . watched the video . . . thought her "process" was kind of involved. I just use two sheets of heavy duty foil, wrapping them around the ribs on the top. Super easy.
Her "recipe" is pretty sorry -- gotta agree with the other posters on that. If she hates ribs so much she shouldn't be cooking them. Go to a restaurant and eat their bad ribs.
Hub
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Hot dang!!!
This ain't about her recipe - I would NEVER cook ribs that way nor would I advise anyone to. Steamed, boiled, etc won't make for good ribs unless you LIKE 'em that way.
ITS THE POUCH!!!
All right - here's the deal...betimes when I am smokin' a large butt, I have a bit of a problem wrappin' it even though We use the "restaurant roll" from Sam's (extra wide, etc). I am not the pro that many of you are, so I don't know all the tricks yet.
This one simple technique for foiling -NOT THE RECIPE - gave me a good idea that will help make it easier to fully wrap the butt before I put it back on to finish. By the way, if you line the pan as she suggests - forget her recipe - you shouldn't have to worry about the juices spilling out when you move it from kitchen to smoker or grill or oven (not that I would use the oven like she did in the video).
In conclusion (and hopefully closing THIS can of worms), if you have a good technique for foiling those ribs and butts...PLEASE, disregard this thread.
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So tell us what you thought of her ribs, Jax; we already know you like her pouch.
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Hot dang!!!
This ain't about her recipe - I would NEVER cook ribs that way nor would I advise anyone to. Steamed, boiled, etc won't make for good ribs unless you LIKE 'em that way.
ITS THE POUCH!!!
All right - here's the deal...betimes when I am smokin' a large butt, I have a bit of a problem wrappin' it even though We use the "restaurant roll" from Sam's (extra wide, etc). I am not the pro that many of you are, so I don't know all the tricks yet.
This one simple technique for foiling -NOT THE RECIPE - gave me a good idea that will help make it easier to fully wrap the butt before I put it back on to finish. By the way, if you line the pan as she suggests - forget her recipe - you shouldn't have to worry about the juices spilling out when you move it from kitchen to smoker or grill or oven (not that I would use the oven like she did in the video).
In conclusion (and hopefully closing THIS can of worms), if you have a good technique for foiling those ribs and butts...PLEASE, disregard this thread.
Jaxon try using a disposable foil pan & covering with HD foil.
Even works with your Tendarub ribs ::)
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Hey, I've enjoyed this "can of worms", Jaxon -- thanks for kicking it off ;D. And, you've got to admit her pouch is outdone by her slouch when it comes to cooking ribs. Hard to ignore her recipe whilst trying to pick up on the pouch thing.
When it comes to foiling ribs I lay down two sheets of heavy duty, large size aluminum foil. Next I lay down the goodies I want the ribs to absorb. Next I put the ribs on that stuff. Then I "fold/crimp/smash/wad/whatever it takes to get the foil around the ribs. If I keep all the edges in the air and don't turn it upbside down, they don't leak! It isn't pretty and neither am I so I won't be asked to do video of it. However, I would like to be so I could show the unwashed how not to screw up ribs.
Thanks for being a good sport while all the side-tracking goes on ;)
Hub
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I am going to practice foiling ribs tonight as I am going to put baby back beef ribs on the wood smoker tomorrow. I am not going to quit until I get it right. I made some help.
Ed
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Thanks for being a good sport while all the side-tracking goes on ;)
Hub
I think I'll go ahead and change my avatar and name to "Ben Dover".
;)
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??? ??? ;D ;D
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Thanks for being a good sport while all the side-tracking goes on ;)
Hub
I think I'll go ahead and change my avatar and name to "Ben Dover".
;)
That's the spirit -- we all sacrifice some dignity just by being seen (and quoted) here. Your sacrifice is both greatly appreciated and even exceeded by some ::) The stuffed shirts hang out somewhere else.
Hub