Finally figured it out.
Thread Starter
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Posting Guru
Joined: Mar 2005
Posts: 1,701
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From: KY
Finally figured it out.
I don't know if this thread is ok. If it isn't Dave I appologize.
I think I got my ribs figured out. I have a recipe from H###. for pork ribs. They fall off the bone and make you crawl from the table. Anybody interested I will pass it along.
I think I got my ribs figured out. I have a recipe from H###. for pork ribs. They fall off the bone and make you crawl from the table. Anybody interested I will pass it along.
Post Fiend
Joined: Nov 2003
Posts: 21,285
Likes: 16
From: Nutter Fort, WV
We are family here, I don't have a problem with it.
We talk about a lot of stuff that we really shouldn't, but we are family.
There are a few things that I do have to be strict about though as outlined in the guidelines.
Selling in the forums and law suites are not allowed in any way shape or form.
Vulgar language or personal attacks are two more that are not allowed.
I am very pleased that you all make my job easy, we all get along very well and the rules usually tough enough to handle everything we throw at them.
They must be Ford Tough, we bend them a bit but they don't break.
I would be proud to call all of you my friends if we ever meet face to face, everyone here seems to be a very stand up kind of person.
This forum, as far around the world as we are from, impresses me.
The only thing we all have in common is an IDI engine.
Most of us also have a Ford truck or van that it sets in, but there are a couple International trucks, RV's and a few boats that house a couple of them.
People from several different countries are here rather often.
And we all get along great.
Everyone helps everyone as much they can.
I am proud of my truck.
I am proud of this forum.
And I am very proud of my friends here.
What more could anyone ask for?
Yeah, I know, you want to win the lottery....LMAO.
We talk about a lot of stuff that we really shouldn't, but we are family.
There are a few things that I do have to be strict about though as outlined in the guidelines.
Selling in the forums and law suites are not allowed in any way shape or form.
Vulgar language or personal attacks are two more that are not allowed.
I am very pleased that you all make my job easy, we all get along very well and the rules usually tough enough to handle everything we throw at them.
They must be Ford Tough, we bend them a bit but they don't break.
I would be proud to call all of you my friends if we ever meet face to face, everyone here seems to be a very stand up kind of person.
This forum, as far around the world as we are from, impresses me.
The only thing we all have in common is an IDI engine.
Most of us also have a Ford truck or van that it sets in, but there are a couple International trucks, RV's and a few boats that house a couple of them.
People from several different countries are here rather often.
And we all get along great.
Everyone helps everyone as much they can.
I am proud of my truck.
I am proud of this forum.
And I am very proud of my friends here.
What more could anyone ask for?
Yeah, I know, you want to win the lottery....LMAO.
Thread Starter
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Posting Guru
Joined: Mar 2005
Posts: 1,701
Likes: 0
From: KY
Here we go. My dry rub which isn't my own invention. I have seen this recipe before but I like it.
8 tablespoons light brown sugar
3 tablespoons kosher salt.
1 tablespoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper "red pepper"
1/2 teaspoon "Old Bay" seasoning
1/2 teaspoon thyme
1/2 teaspoon onion power
If your doing alot of ribs double or triple the rub mixure. I save it in a mason jar for next time.
The trick to get them to fall off of the bone is a pressure cooker. We do alot of canning out of the garden so we have one but you can get one for not alot of money. $50. Get one that is pretty good size. I don't know exactly what size they call it but it will can 7 quarts jars at a time. They may be harder to find now because canning season is winding down but ebay has them.
I cook mine for aleast ten minutes but will go up to 12 minutes if they are big at 15 psi. I put a good bit of salt and pepper and slice up a good sized onion in the water in the cooker. They should be a little fragile. They should trying to fall part now. You know they are right when you can wiggle the bone in them and it pulls from the meat. Just be careful with them.
The pressure cooker cooks them fast because of the water temp gets alot hotter being under pressure. Don't just throw them on the stove in a big pot of boiling water to try to cook them down. They will loose to much flavor and the water will never get over 212 degs so they won't get happy like in a pressure cooker.
After they cook and the pressure is off the cooker I put them on a cookie sheet and put the rub on them and put more brown sugar on them. the sugar will melt and get kind of a glaze. I let them sit for a few minutes and then through them on the grill. I like the original KC Masterpiece BBQ sauce. Use what you like. Paint them up good and cook them on the grill just long enough to get the sauce good and hot. To long and they will get alittle dry.
Then you get comfortable and "pig" out.
We always have everything else done before I through the ribs on the grill they will take just a minute on it. We do alot of our other things on the grill too we make sure they are done a sitting to the side.
We kill pigs but we eat alot through the year so I pick up alot of ribs at the stores. We catch them on sale pretty reasonably. We get the big slabs and cut them in half to them in the cooker.
Guys try them and see what you think. Try different flavors or whatever but the key is the pressure cooker and you can use it for other things too. We do big beef roasts and potatoes in it also.
8 tablespoons light brown sugar
3 tablespoons kosher salt.
1 tablespoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper "red pepper"
1/2 teaspoon "Old Bay" seasoning
1/2 teaspoon thyme
1/2 teaspoon onion power
If your doing alot of ribs double or triple the rub mixure. I save it in a mason jar for next time.
The trick to get them to fall off of the bone is a pressure cooker. We do alot of canning out of the garden so we have one but you can get one for not alot of money. $50. Get one that is pretty good size. I don't know exactly what size they call it but it will can 7 quarts jars at a time. They may be harder to find now because canning season is winding down but ebay has them.
I cook mine for aleast ten minutes but will go up to 12 minutes if they are big at 15 psi. I put a good bit of salt and pepper and slice up a good sized onion in the water in the cooker. They should be a little fragile. They should trying to fall part now. You know they are right when you can wiggle the bone in them and it pulls from the meat. Just be careful with them.
The pressure cooker cooks them fast because of the water temp gets alot hotter being under pressure. Don't just throw them on the stove in a big pot of boiling water to try to cook them down. They will loose to much flavor and the water will never get over 212 degs so they won't get happy like in a pressure cooker.
After they cook and the pressure is off the cooker I put them on a cookie sheet and put the rub on them and put more brown sugar on them. the sugar will melt and get kind of a glaze. I let them sit for a few minutes and then through them on the grill. I like the original KC Masterpiece BBQ sauce. Use what you like. Paint them up good and cook them on the grill just long enough to get the sauce good and hot. To long and they will get alittle dry.
Then you get comfortable and "pig" out.
We always have everything else done before I through the ribs on the grill they will take just a minute on it. We do alot of our other things on the grill too we make sure they are done a sitting to the side.
We kill pigs but we eat alot through the year so I pick up alot of ribs at the stores. We catch them on sale pretty reasonably. We get the big slabs and cut them in half to them in the cooker.
Guys try them and see what you think. Try different flavors or whatever but the key is the pressure cooker and you can use it for other things too. We do big beef roasts and potatoes in it also.
