Advice you've followed from fellow UJers

[Geist]

WooHooGuy turned me onto Angostura bitters, and i gotta admit that was borderline life-changing advice.

Anyone else?

[Animal]

somebody convinced me to buy shares of Upstart. Big mistake.

[Reservoir Dog]

WooHooGuy turned me onto Angostura bitters, and i gotta admit that was borderline life-changing advice.

Anyone else?

That's the only bitters I'll use in a dry Manhattan.

[Geist]

somebody convinced me to buy shares of Upstart. Big mistake.

Fintech is hit or miss like that. Could be the next Root, who the fuck knows.

[Geist]

WooHooGuy turned me onto Angostura bitters, and i gotta admit that was borderline life-changing advice.

Anyone else?

That's the only bitters I'll use in a dry Manhattan.

Well aren't you Mr. fancy pants. I bought bottle of Whiteclaw vodka and the bitters make it salvageable.

[Reservoir Dog]

WooHooGuy turned me onto Angostura bitters, and i gotta admit that was borderline life-changing advice.

Anyone else?

That's the only bitters I'll use in a dry Manhattan.

Well aren't you Mr. fancy pants. I bought bottle of Whiteclaw vodka and the bitters make it salvageable.

Party on, Garth!

[nerd_alert]

Haven't many of you advised others to pay no attention to CTC?

[CHEEZY17]

I've probably also followed some of woohoo's suggestions over the years. Dude seems pretty knowledgeable about a lot of stuff.
I asked Animals advice on dry pouring concrete last year when I was building my deck.
I think I've made a recipe or two from here as well.
I also dipped into the disaster that was/is Upstart
Mostly I'd say I've followed suggestions from the "Movie and TV recommendations" thread.

[Ricrude]

I now boil all my ribs...

[Biker]

DandyDon was the first to inform me about sous vide for steak. I was skeptical at first but am now a true believer

[Animal]

DandyDon was the first to inform me about sous vide for steak. I was skeptical at first but am now a true believer

in other words you boil your steaks.

[Biker]

DandyDon was the first to inform me about sous vide for steak. I was skeptical at first but am now a true believer

in other words you boil your steaks.

That was my exact response too, but after one cook I was sold.

[QillerDaemon]

I now boil all my ribs...

Boiling (pork) ribs, like putting beans in chili, is a pretty controversial topic. Growing up in Texas along the northeast coast, every roadside BBQer boiled their ribs for the initial cook and finished them off on the grill (or in the smoker), and they always came out perfect, at least to a 10 yo QD who preferred ribs over brisket. The trick seems to be not to boil the shit out of them so they turn out rubbery. But I often find ribs done solely on the grill often come out tasting like bricks and/or get really stringy. Or worse, come out under-cooked. Of course, do your ribs like you want to, but among all the shit we give CTC over, I never really understood boiling ribs was such a big deal. YMMV and all...

https://barbecuebible.com/2022/10/04/ra ... pork-ribs/

[Biker]

But I often find ribs done solely on the grill often come out tasting like bricks and/or get really stringy. Or worse, come out under-cooked.

When you say 'grill', I assume you mean you do not smoke them slow and low

[Geist]

I now boil all my ribs...

Boiling (pork) ribs, like putting beans in chili, is a pretty controversial topic. Growing up in Texas along the northeast coast, every roadside BBQer boiled their ribs for the initial cook and finished them off on the grill, and they always came out perfect, at least to a 10 yo QD who preferred ribs over brisket. The trick seems to be not to boil the shit out of them so they turn out rubbery. But I often find ribs done solely on the grill often come out tasting like bricks and/or get really stringy. Or worse, come out under-cooked. Of course, do your ribs like you want to, but among all the shit we give CTC over, I never really understood boiling ribs was such a big deal. YMMV and all...

https://barbecuebible.com/2022/10/04/ra ... pork-ribs/

That just sounds unappealing. It's definitely best to cook them before grilling but boiling, and not in a controlled sous vide fashion? I'll stick to baking. I've not yet tried baking the ribs with a can of Coke but that's next on my list.

[QillerDaemon]

But I often find ribs done solely on the grill often come out tasting like bricks and/or get really stringy. Or worse, come out under-cooked.

When you say 'grill', I assume you mean you do not smoke them slow and low

Yea, I edited my comment a little. As a kid, I don't remember any particular separate concept like a smoker, it was always referred to as "the grill" no matter how they were made. Basically indirect heat vs directly over the heat, but it was still a grill.

Personally, though I admit it's my own personal tastes, I find ribs done purely in a smoker usually taste like Liquid Smoke and as chewy as a dog treat. There seems to be a 4.3 second difference between the ribs being absolutely perfect and just worth tossing in the garbage. But every backyard BBQer feels their recipe and method is the very best and brook no argument on the subject.

[Ricrude]

I now boil all my ribs...

Boiling (pork) ribs, like putting beans in chili, is a pretty controversial topic. Growing up in Texas along the northeast coast, every roadside BBQer boiled their ribs for the initial cook and finished them off on the grill, and they always came out perfect, at least to a 10 yo QD who preferred ribs over brisket. The trick seems to be not to boil the shit out of them so they turn out rubbery. But I often find ribs done solely on the grill often come out tasting like bricks and/or get really stringy. Or worse, come out under-cooked. Of course, do your ribs like you want to, but among all the shit we give CTC over, I never really understood boiling ribs was such a big deal. YMMV and all...

https://barbecuebible.com/2022/10/04/ra ... pork-ribs/

That just sounds unappealing. It's definitely best to cook them before grilling but boiling, and not in a controlled sous vide fashion? I'll stick to baking. I've not yet tried baking the ribs with a can of Coke but that's next on my list.

This works pretty good if you want to try it...quarter an apple and an onion, (variety's that you like). Add you ribs on top...cut into 3-4 bone sections or as you like. Take a 2-liter coke and pour over until almost covered, leave about an inch. Add some BBQ sauce...about 4-6 ounces of an inexpensive sauce, then add water till covered. Boil on 300 for 30 minutes then turn down to 275 for about 2 hours or til they are just starting to release from the bone. Drain and brush on your choice of sauce liberally then grill until you get a nice char. They'll be very tender and juicy and will absorb the sauce flavor.

[Hydroseismic]

WooHooGuy turned me onto Angostura bitters, and i gotta admit that was borderline life-changing advice.

Anyone else?

Ahhh a fellow aristocrat

[B-Tender]

Upstart is gonna take off, any day now...

[Animal]

But I often find ribs done solely on the grill often come out tasting like bricks and/or get really stringy. Or worse, come out under-cooked.

When you say 'grill', I assume you mean you do not smoke them slow and low

he basically means he has no fucking idea how to cook a rib.

[stonedmegman]

I now boil all my ribs...

Boiling (pork) ribs, like putting beans in chili, is a pretty controversial topic. Growing up in Texas along the northeast coast, every roadside BBQer boiled their ribs for the initial cook and finished them off on the grill, and they always came out perfect, at least to a 10 yo QD who preferred ribs over brisket. The trick seems to be not to boil the shit out of them so they turn out rubbery. But I often find ribs done solely on the grill often come out tasting like bricks and/or get really stringy. Or worse, come out under-cooked. Of course, do your ribs like you want to, but among all the shit we give CTC over, I never really understood boiling ribs was such a big deal. YMMV and all...

https://barbecuebible.com/2022/10/04/ra ... pork-ribs/

That just sounds unappealing. It's definitely best to cook them before grilling but boiling, and not in a controlled sous vide fashion? I'll stick to baking. I've not yet tried baking the ribs with a can of Coke but that's next on my list.

This works pretty good if you want to try it...quarter an apple and an onion, (variety's that you like). Add you ribs on top...cut into 3-4 bone sections or as you like. Take a 2-liter coke and pour over until almost covered, leave about an inch. Add some BBQ sauce...about 4-6 ounces of an inexpensive sauce, then add water till covered. Boil on 300 for 30 minutes then turn down to 275 for about 2 hours or til they are just starting to release from the bone. Drain and brush on your choice of sauce liberally then grill until you get a nice char. They'll be very tender and juicy and will absorb the sauce flavor.

Kraft BBQ sauce?

[CentralTexasCrude]

Haven't many of you advised others to pay no attention to CTC?

Huge mistake

[CentralTexasCrude]

I now boil all my ribs...

Boiling (pork) ribs, like putting beans in chili, is a pretty controversial topic. Growing up in Texas along the northeast coast, every roadside BBQer boiled their ribs for the initial cook and finished them off on the grill (or in the smoker), and they always came out perfect, at least to a 10 yo QD who preferred ribs over brisket. The trick seems to be not to boil the shit out of them so they turn out rubbery. But I often find ribs done solely on the grill often come out tasting like bricks and/or get really stringy. Or worse, come out under-cooked. Of course, do your ribs like you want to, but among all the shit we give CTC over, I never really understood boiling ribs was such a big deal. YMMV and all...

https://barbecuebible.com/2022/10/04/ra ... pork-ribs/

Someone gets it. The whole "boil your meat" was just an Animal stunt since he can't cook for shit.

[Antknot]

I now boil all my ribs...

Boiling (pork) ribs, like putting beans in chili, is a pretty controversial topic. Growing up in Texas along the northeast coast, every roadside BBQer boiled their ribs for the initial cook and finished them off on the grill, and they always came out perfect, at least to a 10 yo QD who preferred ribs over brisket. The trick seems to be not to boil the shit out of them so they turn out rubbery. But I often find ribs done solely on the grill often come out tasting like bricks and/or get really stringy. Or worse, come out under-cooked. Of course, do your ribs like you want to, but among all the shit we give CTC over, I never really understood boiling ribs was such a big deal. YMMV and all...

https://barbecuebible.com/2022/10/04/ra ... pork-ribs/

That just sounds unappealing. It's definitely best to cook them before grilling but boiling, and not in a controlled sous vide fashion? I'll stick to baking. I've not yet tried baking the ribs with a can of Coke but that's next on my list.

This works pretty good if you want to try it...quarter an apple and an onion, (variety's that you like). Add you ribs on top...cut into 3-4 bone sections or as you like. Take a 2-liter coke and pour over until almost covered, leave about an inch. Add some BBQ sauce...about 4-6 ounces of an inexpensive sauce, then add water till covered. Boil on 300 for 30 minutes then turn down to 275 for about 2 hours or til they are just starting to release from the bone. Drain and brush on your choice of sauce liberally then grill until you get a nice char. They'll be very tender and juicy and will absorb the sauce flavor.

Kraft BBQ sauce?

I met a guy who said “take a large bottle of regular Kraft BBQ sauce and mix it with small bottles of all the different flavored Kraft BBQ sauces. And that makes the best barbecue sauce,” I didn’t talk to him much after that

[Animal]

ok. here's the secret for you drooling morans. first get a rack of baby back pork ribs. wash them and then sprinkle with salt and pepper on both sides. Then take a good handful of brown sugar and wipe down the meaty side (top) of the rack from one end to the other. Just make sure that it evenly covers the rack. Then wrap tightly in saran wrap and put in the fridge for at least a night. The sugar will turn to a syrup and stick to the ribs.
u like
Then get a smoker or green egg or your grill set up for indirect heat and get it to about 230 to 250 F. Put the ribs on and the temp will drop. Try to keep the temp at about 225 F for the duration. It will take about 2 hours or more to cook. Turn the ribs over about each hour. To check them, lift them longwise with tongs that reach to about the center, If the rack lifts without bending they aren't done. When lifting them like this has the rack bending, they are done and if they want to fold over and break they are too done.

Remove from heat and wrap with foil. Let them rest in the foil for at least an hour before slicing. If you insist on bbq sauce, get some Sweet Baby Ray's original flavor.