BBQ'ing ribs

Hi - I've suddenly got guests for dinner :eek: - and have 2 lovely big slabs of pork back ribs - frozen solid. Can I just put my bbq sauce on them frozen & cook them VERY slowly for the afternoon, taking them out to brown on the bbq just before serving?

thanks!

Wouldn't hurt to slice them so that they thaw faster and absorb more sauce (?)

I'd season the ribs then wrap them in aluminum foil and bake the ribs for at least an hour (longer if possible) at 300 - 325. Then sear them on the hot side of a grill, once nicely seared move them to the cooler side of the grill and sauce the ribs. Might take 2.5 to 3 hours but IMHO worth it.

Thanks! That's basically what I've done - got them on 300 for about 3 hours, seasoned, then will finish off on grill -- I think it'll work nicely!

None of this is BBQ ... sheesh!

Shel

Exactly...if you read my post I never mentioned BBQ, I said grill :cool:
If they had time to BBQ I would have instructed them to fire up the smoker or set the charcol grill up for indirect cooking as well as thawing the ribs first. But for last minute guests in which you don't have ~6 hours the method used was the only recourse without running out to the nearest BBQ joint...sheesh!

The original poster said BBQ ... people, especially restarateurs or chefs, who steam, boil, roast, or grill meat and call it BBQ is a pet peeve of mine.

Shel

Okay!!!

Listen very closely!!!

Everybody who is absotively perfect raise your hand!!!

No!! No!! NO!!!

The other one!!!

Give it a rest, eh?? Many of us were able to understand what Lynne55 was trying to accomplish, and what her situation was, regardless of the semantics

How about if she had used the word "cooking" instead of "BBQ'ing"??

Would that have pleased you more completely??

Sheesh...

Yes ... sorry to offend you, but that's how I feel.

Shel

Suggestion.

Next time somebody asks a question, with which you have "issues" over their technique or approach, rather than rearing the head of negativity or "properness", try offering support.

If that seems to be too huge a task, maybe you could just sit back and read for a bit...

When folks are blasted for "poor form", they usually think twice about ever participating in a forum again.

And *that* is truly a shame...

I get the feeling this site has been "invaded" by amateurs, me being one of the worst

Everybody needs the opportunity to "learn", and last I knew, the general type forums (those not restricted to the "pros") were open to "invasion".

Don't sweat the tight a$$es.

If you have a question that is relatively pertinent to a food lover's forum, you've found the place...

Well, had the thread been about BBQ, I could have offered lots of support. That's why I started to read the thread and the messages.

Nobody "got blasted" for poor form, just a comment about improper terminology. The form was fine.

Were I to go into a restaurant and order BBQ ribs and discover they were boiled or steamed, I'd send 'em back along with a strong comment on my dissatisfaction.

You have a good evening now, and thanks for the friendly advice.

Kind regards,

Shel

Ask a person from Carolina if brisket from Texas is BBQ and the answer will be a most emphatic NO!.

Chill everyone, outside the US, BBQ just means grill. In some parts of the US, BBQ just means sauce, forget the cooking method.

Well here's what I think...

I think the dingo ate my baby!

:D :p <silly nut>

Just for Gits and Shins this article was written by Derrick Riches on The History of Barbecue: Part I. This may shed soome light on some views of the technique and it's origins. There is also an episode of Modern Marvels on the History Channel that this echo's.

Enjoy the read!

I wonder how meat would taste if it were

slow, pit cooked pork for thousands of years.

Might be a bit dry :D

My mom is from Illinois and to her bbq is a sauce. Her bbq pork sandwiches are yummmm

bbq should mean bbq - but how do you qualify a bbq? Is it propane? Is it charcoal? Is it wood? Does it have a hood? Is it a flat plate or a grill plate? There's variety within just the word bbq :)

Being from down under - bbq generally means blackened sausages and cold beer :lol: yum yum - sorry other aussies, I know there's good bbqers amongst us, but that's the general result. But the beer is always cold and that's the main thing :beer:

DC, you guys bbq whole crocs, so I heard

Stuffed with roo meat and prawns and covered with vegemite

And you drive on the wrong side of the road :bounce:

Yeti yep absolutely - don't forget the side dish of coal roasted goanna cooked in its skin marinated in Foster's :crazy: and the grilled budgies on a stick.

And WHO drives on the wrong side of the road?!?!?! :p

Oldschool - that makes a good read. Another word origin for bbq I've heard of is from early French settlers in North America who roasted the native goats whole - "de barbe en queue" - from head to tail.

DC

Of left and right, which is right? Heh an American musta made that up, or maybe a Canadian

I would like to try that Foster's with or without goanna

Thank's DC! That's the way I have always understood it so it wasn't hard for me to grasp.
For what it's worth.......During my career and life I have, among other places, lived in GA, SC, MO, and NC. I belonged to the KCBS and also Judged at the American Royal BBQ. In BBQ terms that's a pretty good influence from/in BBQ culture. I don't say this with my chest thrown outbut having experienced almost all the schools of BBQ here in these United States I can honestly say I don't find one more appealing that the other. They all bring something different to the table and I do enjoy each and every one because of that.

I enjoy food. One of the reasons I became a Chef. And because of this enjoyment I have found that each and every form of not only BBQ Culture but cooking culture in general has something to offer the palette. If anyone posting in this thread, the forun or on the web feels that they KNOW the only true form of BBQ or cooking in general out there then change your Culinary experience to "F'n Grand Master of all things"! For me I hope I never reach that title. IMHPO There's too much to miss by thinking it's all been experienced. Have and share an opinion, technique or style. That's what it's all about. There are also more places out there that steam/boil their ribs than you will ever know. And the ironic thing is in some cases unless you know exactly what to look for in smoked meats you'll never know the difference

Rant over soap box neatly tucked under hotel bed.

Oldschool - very fair comments. There are more things under the sun than anyone can ever know, and one should not close one's mind off to them. There is no definitive bbq -the variety is endless, and the differences are there to be experienced and enjoyed. If you don't like it, don't do it/eat it in that style.

Simple as that. But we should all let those who choose their preference enjoy it that way without derision/criticism :) Not everyone likes purple hot pants either, for example.

Oh heck, I'll be annoying the "purists". Oh well. Life's like that!

The only true barbecue is Indian tandoori chicken--just kidding :D

So I think I finally get it now!


A grilled hamburger is just an evolved form of BBQ'ing :lol:

dan

Did anyone actually answer the original question?

The second reply took care of the question...

Hope this will help. This is an Asian style cooking as I am from Indonesia.

In my experiences, frozen food is not suitable to be cooked before they were defrosted first as they need to absorb the marinates. I used to defrost them first, then marinate them.

Buy Hoisin sauce, add light soy sauce + sugar (honey) + fresh ground black pepper + a bit of chopped coriander leaves + 3 - 4 cloves of smashed garlic (do not open the skin). Rub all the ribs and then marinate for one hour, ready for grilling or BBQ. Make it well done as Pork needed to be really cooked well before we eat them, for health sake.

If necessary, garnish them with sprigs of julienne (stipes cut style) of spring onion greens and chopped deseeded red chillis.

Good luck Lynne55 with your party. :lips:

Your recipe/method sounds VERY good. (my mouth is watering). I agree thawed meat and marinating is absolutley very tastey but if you get surprised by unexpected guests then using aluminum foil along with seasoning is a nice way to cook. on the grill Marinating thawed meat is the best, but sometimes you have to go with what you got. I certainly hope we didn't scare of the original poster as that is not why we are here. Please don't be afraid to participate, not everyone agrees with everything, but that's what makes these forums so great...differing<sp?> views/methods to achive yummy goodness. Thank goodness not everyone has the same tastes!