Recipes Most liked posts in thread: Best oven roasted ribs, ever

  1. Justa Jim

    Justa Jim Well-Known Member
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    #2 Justa Jim, Sep 30, 2012
    They are good. I have been cooking them that very same way for several years now. Never fails and they fall off the bone. I have adjusted in ingredients to taste. :Thumbsup:

    Jim
     
  2. Steve

    Steve Administrator
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    #3 Steve, Sep 30, 2012
    I just might have to try this.

    Have you tried it with the Dijon vs. regular mustard? Trying to decide which I'd prefer.

    Other than leaving off the barbeque sauce (Dave), any other adjustments either of you have made that you think improve the recipe?
     
  3. Justa Jim

    Justa Jim Well-Known Member
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    #4 Justa Jim, Sep 30, 2012
    I prefer the Southern style where you cook them basted with BBQ sauce, but each section of the country has its on method for BBQ. The ingredients listed are mainly for the rub, so adjust to taste. The secret of this is how you cook them. You cover the pan tightly with foil and slow cook them. Sometimes I use the boneless, country cut ribs, which are thick. I find that 300 degrees for three hours (four is fine) is just right.

    Jim
     
  4. DneprDave

    DneprDave Well-Known Member
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    #5 DneprDave, Sep 30, 2012
    I cook them just as the recipe states, 250F for about three hours only I put them on a rack set on a foil covered baking pan. Low and slow make for tender meat!

    I try a lot of different mustards, but I use regular yellow mustard the most.

    I've made them in a wood fired smoker/barbecue, I leave the liquid smoke out of the recipe in that case.

    Dave
     
  5. Jason Montague

    Jason Montague New Member
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    #6 Jason Montague, Oct 1, 2012
    :cornut: Sounds Great. I think that I'll try Coleman's Hot mustard. :Thumbsup:

    Jason