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I am making ribs....so?

mollyshark
mollyshark Posts: 1,519
edited November -0001 in EggHead Forum
The SO is that I've never made ribs. Nope..not once in all these years. Was snooping in the freezer and apparently some months back, bought a pack of something called "spareribs." Okeydoke. So got them defrosted this morning and thought, what to do. I slathered them with mustard and coated them heavy with some of the Dry Pork Rub I won at the OKFest (by the Mary's Cherry Rub people). Have never used it, so figured it went along with the never-done ribs.[p]Right now they are direct over a drip pan on a raised grate mate. I just spritzed them with apple juice and water and flipped them over. Figure I'll leave them for another hour (it's been about 2 hrs so far), then will do the 1 hr in foil and 1 hr final direct.[p]Could NOT find much of a membrane to get rid of on these, but plucked off as much as possible of what COULD be the membrane. So we'll see what happens. Think there is a chance of being edible?[p]mShark
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Comments

  • Spring Chicken
    Spring Chicken Posts: 10,255
    mollyshark,
    Seems to me you are doing everything right so far. Let us know how they turn out.[p]By the way, did you get the photos?[p]Spring "Getting Close to Feed'n Time" Chicken
    Spring Texas USA
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    mollyshark,
    I hope the piggies are over at a friends house while you're doing this! Pretty bold move for a gal like you. I'm anything but the rib expert, but I've been doing them raised direct at about 250 for about 4 hours...turn and baste...turn and baste. Last ones I left too long and got dry. Sounds like you're on the right track.[p]LR
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Lawn Ranger,
    I always like it when talks about getting power tools out. Molly "Tool Time" Shark. LOL That is bold.[p]Mike
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  • mollyshark
    mollyshark Posts: 1,519
    Lawn Ranger,[p]ya know, they've been on 2-1/2 and I can put a fork right through them with no problem. It's only one slab. You think that might speed things up a bit? I can't imagine leaving these on for more than maybe another hr. Gonna go wrap some foil on them and see what doth occur. I've gotta be somewhere at 6, so they are coming off in 1-1/2 hrs no matter WHAT! Although I've been munching on last night's flank steak (loaded with Raising the Steaks) and reeeeallly could live without a whole lot more tonight.[p]Will report back.[p]Spring...yep![p]mShark
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