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07-28-2007, 01:51 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2007 Location: Vancouver, B.C.
Posts: 3
| |  BBQ'ing ribs
Hi - I've suddenly got guests for dinner  - 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! |
07-28-2007, 02:02 PM
|  | ChefTalk Supporter Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,596
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Wouldn't hurt to slice them so that they thaw faster and absorb more sauce (?) |
07-28-2007, 04:36 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2007
Posts: 64
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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. |
07-28-2007, 05:19 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2007 Location: Vancouver, B.C.
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Quote:
Originally Posted by cwshields  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! |
07-28-2007, 05:39 PM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
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None of this is BBQ ... sheesh!
Shel |
07-28-2007, 07:08 PM
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Quote:
Originally Posted by shel None of this is BBQ ... sheesh!
Shel | Exactly...if you read my post I never mentioned BBQ, I said grill 
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! |
07-28-2007, 07:19 PM
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Quote:
Originally Posted by cwshields ... if you read my post I never mentioned BBQ, I said grill | 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 |
07-28-2007, 10:09 PM
|  | Registered User Culinary Experience: At home cook | | Join Date: Jul 2006 Location: Gilbert, Arizona
Posts: 229
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Quote:
Originally Posted by shel 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... |
07-28-2007, 11:28 PM
| | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
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Quote:
Originally Posted by DMT 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
Last edited by shel; 07-28-2007 at 11:36 PM.
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07-28-2007, 11:42 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Jul 2006 Location: Gilbert, Arizona
Posts: 229
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Quote:
Originally Posted by shel Yes ...
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... |
07-28-2007, 11:42 PM
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I get the feeling this site has been "invaded" by amateurs, me being one of the worst |
07-28-2007, 11:50 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Jul 2006 Location: Gilbert, Arizona
Posts: 229
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Quote:
Originally Posted by OregonYeti 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... |
07-29-2007, 12:24 AM
| | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by DMT 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... | 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 |
07-29-2007, 06:33 AM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,718
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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. |
07-29-2007, 08:27 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: May 2007 Location: Houston
Posts: 380
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Well here's what I think...
I think the dingo ate my baby!   <silly nut> | | |
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