Helpful ReplyBBQ spare ribs question

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Dr of BBQ
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Re:BBQ spare ribs question 2010/02/14 23:29:47 (permalink)
I have done a ton of research on BBQ (and other spellings) I collect notes but not always the refferances that go along with my notes, so forgive me but this came from a university study on BBQ, but I can't point you to that study.

The roads of the Southern United States are lined with a succession of grinning pigs, advertising the availability of barbecue in countless restaurants. The origins of barbecue in the South, however, are traceable to a period long before the smiling pig became a fixture on Southern roadsides. The etymology of the term is vague, but the most plausible theory states that the word "barbecue" is a derivative of the West Indian term "barbacoa," which denotes a method of slow-cooking meat over hot coals. Bon Appetit magazine blithely informs its readers that the word comes from an extinct tribe in Guyana who enjoyed "cheerfully spitroasting captured enemies." The Oxford English Dictionary traces the word back to Haiti, and others claim (somewhat implausibly) that "barbecue" actually comes from the French phrase "barbe a queue", meaning "from head to tail." Proponents of this theory point to the whole-hog cooking method espoused by some barbecue chefs. Tar Heel magazine posits that the word "barbecue" comes from a nineteenth century advertisement for a combination whiskey bar, beer hall, pool establishment and purveyor of roast pig, known as the BAR-BEER-CUE-PIG. The most convincing explanation is that the method of roasting meat over powdery coals, and blue smoke was picked up from indigenous peoples in the colonial period, and that "barbacoa" became "barbecue" in the lexicon of early settlers.

#61
Dr of BBQ
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Re:BBQ spare ribs question 2010/02/14 23:53:14 (permalink)
Ice Cream Man

Wood + Fire + MEAT = BBQ.

There is a period on the end of that equation for a reason.

What did you forget the smoke before the period or you arguing in my favour.


Oh come on you can't have wood and fire with out smoke. LOL

But You can't have "True Q" with out the wood and fire by anyone's
definition.

You can make ribs any way you'd like but they remain ribs
not BBQ. They can be roasted, grilled, charbroiled, boiled,
(I shudder at boiled) or even deep fried, but they are not if
fixed any other way than slow and low over wood smoke
America's BBQ.


And something that is rarely noted by Road Food aficionados (who I
greatly respect) is the fact that if a community has had a good Mom
and Pop BBQ restaurant the chains don't do very well and in fact often
with in a year or two close.

I posted a note from National Restaurant News on this sometime
in the last year that was a portion of an interview with the founder of
Smokey Bones BBQ. He basically said BBQ is such a local food that it is
difficult if not impossible for a chain to prosper in an area that has had
a local history of good BBQ. And that to think that a chain style BBQ that
was exactly the same from one end of the country to the other would
most likely never work because BBQ is so different in different parts of
the country. Mustard vs Red Sauces, Sliced vs Pulled Pork, Pork vs Beef,
and the list is never ending but the one thing that remains is Wood Fires
and Low Temps, with Long Cooks.

Edit to add one other thought:

Unfortunately some people that grow up in an area that doesn't have
a strong local BBQ presence, through no fault of their own misunderstand
what BBQ really is. And often in those areas many non BBQ methods of
cooking foods are mislabeled and called BBQ. 





 
post edited by Dr of BBQ - 2010/02/15 00:15:55
#62
Relentless
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Re:BBQ spare ribs question 2010/02/14 23:54:09 (permalink)
One of the things that I find most interesting about BBQ is that it is different everywhere you go...and everyone thinks their method is the way, the truth and the light:-) Here in far Western KY pork shoulders or butts rule the roost. Hickory smoked of course. A hundred miles East in Owensboro it is all about mutton. Go across the river into Illinois a bit and you are likely to find picnics being smoked for the pork BBQ..and the sauce is totally different. Other areas have their own methods. I make a point of trying the Q everywhere I go. It is not always what I would call BBQ, but some of it is pretty good in it's own right.

To the original question. If the ribs are steamed, baked, boiled or whatever and then put on a grill and brushed with sauce....they might be good eatin', but they ain't BBQ around here.

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Ice Cream Man
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Re:BBQ spare ribs question 2010/02/15 00:57:23 (permalink)
The way I like to BBQ is a way I've been doing it for years.
That's with wood coals and meat no smoke.
If you think wood coals have to smoke and stink up the meat you are doing it wrong.
I watch the professional BBQ'ers on TV and I wouldn't call their meat BBQ, I would call it slow roasted.
When you roast some thing you put it in an oven and that's what their big smokers are just big ovens with smoke inside.
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Ice Cream Man
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Re:BBQ spare ribs question 2010/02/15 01:08:56 (permalink)
 Oh come on you can't have wood and fire with out smoke. LOL
Bull Sh** 

But You can't have "True Q" with out the wood and fire by anyone's
definition.



which denotes a method of slow-cooking meat over hot coals.(From your definition)

So the definition you posted is wrong or you only know one way to cook.
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Relentless
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Re:BBQ spare ribs question 2010/02/15 09:03:38 (permalink)
Well......nobody can say BBQ'ers don't have strong opinions. There is enough hot air in this thread to cook a whole hog
 
 
Ice Cream Man

The way I like to BBQ is a way I've been doing it for years.
That's with wood coals and meat no smoke.
If you think wood coals have to smoke and stink up the meat you are doing it wrong.
I watch the professional BBQ'ers on TV and I wouldn't call their meat BBQ, I would call it slow roasted.
When you roast some thing you put it in an oven and that's what their big smokers are just big ovens with smoke inside.

 
As has been pointed out by myself and others here, BBQ is a very regional thing. Techniques, methods and even meats will vary with the region. What you prefer will probably be what you grew up with and there is a lot of variation from region to region.
 
However most, on this forum, are going to be of the opinion that BBQ involves a style of cooking whose central tenet involves slow cooking over low heat, using various hardwoods as the source of heat and smoke. The pit, or  smoke oven as you call it, can be anything that provides a place for the meat and a way to contain the heat and smoke.
 
ICM- I have converted a few trailer truck loads of hickory into coals & then shoveled the coals into the pit. I am unsure as to how you are doing it, because we get plenty of smoke. I thought that was the point of staying up all night tending a fire and drinking beer. Smoking the meat is the point around here I am curious as to your location. And please do not take my reply as a personal attack...just using your post to make a point. It's all good!

post edited by Relentless - 2010/02/15 09:06:32
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Ice Cream Man
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Re:BBQ spare ribs question 2010/02/15 09:26:19 (permalink)
Relentless
This thread was not about BBQ and is still not about BBQ.
It started off with a member asking for help and turned into an insult tournament.
Should I say this or just think it, Oh what the hell.
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1bbqboy
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Re:BBQ spare ribs question 2010/02/15 09:42:21 (permalink)
It's the first word in the title
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Michael Hoffman
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Re:BBQ spare ribs question 2010/02/15 09:50:35 (permalink)
Ice Cream Man

Relentless
This thread was not about BBQ and is still not about BBQ.
It started off with a member asking for help and turned into an insult tournament.
Should I say this or just think it, Oh what the hell.


If it's not about barbeque then why is this thread slugged BBQ spare ribs question?
post edited by Michael Hoffman - 2010/02/15 09:51:42
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Russ Jackson
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Re:BBQ spare ribs question 2010/02/15 09:56:08 (permalink)
The best way to make BBQ ribs is to first Boil them for 2 hours in lightly salted water. Make sure its a heavy boil and add water as needed. Let cool and paint ribs with alot of ketchup and then put under broiler to carmelize the ketchup. These are YUMMO. Everyone raves and says these are THE BEST EVER. I think I will open up a BBQ shack. What do you think?...Russ
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kman160
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Re:BBQ spare ribs question 2010/02/15 10:32:53 (permalink)
Russ I'm there!
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Michael Hoffman
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Re:BBQ spare ribs question 2010/02/15 10:55:25 (permalink)
What? No Liquid Smoke?
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Russ Jackson
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Re:BBQ spare ribs question 2010/02/15 11:08:29 (permalink)
I knew I forgot something.

Thanks Michael add 2 tablespoons per cup of Ketchup. If you want that real authentic BBQ taste add 3 Tablespoons per cup. YUMMO I cant wait to make them again...Russ
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waydeg
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Re:BBQ spare ribs question 2010/02/15 11:09:21 (permalink)
Russ Jackson

The best way to make BBQ ribs is to first Boil them for 2 hours in lightly salted water. Make sure its a heavy boil and add water as needed. Let cool and paint ribs with alot of ketchup and then put under broiler to carmelize the ketchup. These are YUMMO. Everyone raves and says these are THE BEST EVER. I think I will open up a BBQ shack. What do you think?...Russ



Russ - you love kicking the big dog in the n$#@, don't you?
This thread has gone from friendly inquiry to an argument on whose %&*# is bigger.
Grits - It's your place - do what you want. If the place is empty in 6 months, reevaluate. If it's packed, enjoy your success. You may then crown yourself the Emperor of BBQ

I think I'll open up a Mexican restaurant and serve bologna fajitas!
Or maybe some catfish sushi...
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Michael Hoffman
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Re:BBQ spare ribs question 2010/02/15 11:09:31 (permalink)
My pleasure. I'm always willing to help.
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1bbqboy
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Re:BBQ spare ribs question 2010/02/15 11:21:06 (permalink)
http://miyassushi.com/foot.html
 
2
Recently catfish wiggled its way into my menu. Historically, when sushi cuisine used freshwater fish such as carp (narezushi), it is not outlandish to surmise that catfish may have also been used. When you think of it that way, suddenly, it’s not that strange that you’re eating catfish sushi. My most basic catfish sushi is named the Catfish Blues. Its recipe is simple and good in the way a cat- fish po’ boy is. The Greatest Sushi South Of The Mason-Dixon (the vegetable version is the Apple Bottom Sushi) is my way of tipping my hat to the south’s greatest shared creation: Soul Food. This sushi recipe is especially time consuming to prepare but the ingredients are decidedly unglamorous...true to good old fash- ioned Southern cooking. I use grits, fried catfish (marinated overnight in lots of spice and garlic) and okra and lots of Cheddar cheese and hot hot spices which results in perhaps the heartiest roll in the history of sushi...or at least in the history of Miya’s Sushi. I use grits in lieu of rice because there’s nothing more American than corn and this is sushi that could have only been born here in America. My recipe for grits is inspired by Mary Margaret’s famous cheese grits, one of my favorite things to eat while I’m in Texas...or anywhere else for that matter. I chose not to use a more sophisticated cheese than cheddar because there is no cheese that says working class American more than bright yellow Cheddar. If you were to replace the Cheddar in macaroni and cheese it would no longer be that wonderful dish of our youth. Similarly, if I were to put Camembert in this roll or steamed it instead of frying it in cornmeal...it simply would be robbed of it’s Southern Soul. It is safe to say that Fats Domino probably didn’t like sushi but I imag- ine that he would have loved the Apple Bottom Sushi with some cornbread and some black eyed peas!

not so far fetched
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NYPIzzaNut
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Re:BBQ spare ribs question 2010/02/15 11:52:02 (permalink)
waydeg

Russ Jackson

The best way to make BBQ ribs is to first Boil them for 2 hours in lightly salted water. Make sure its a heavy boil and add water as needed. Let cool and paint ribs with alot of ketchup and then put under broiler to carmelize the ketchup. These are YUMMO. Everyone raves and says these are THE BEST EVER. I think I will open up a BBQ shack. What do you think?...Russ



Russ - you love kicking the big dog in the n$#@, don't you?
This thread has gone from friendly inquiry to an argument on whose %&*# is bigger.
Grits - It's your place - do what you want. If the place is empty in 6 months, reevaluate. If it's packed, enjoy your success. You may then crown yourself the Emperor of BBQ

I think I'll open up a Mexican restaurant and serve bologna fajitas!
Or maybe some catfish sushi...
I could see mortadella fajitas.


#77
Dr of BBQ
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Re:BBQ spare ribs question 2010/02/15 12:02:43 (permalink)
And Caviar Sliders.
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Michael Hoffman
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Re:BBQ spare ribs question 2010/02/15 12:07:54 (permalink)
Dr of BBQ

And Caviar Sliders.


Hey, I happen to like those.
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Grits-N-Gravy
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Re:BBQ spare ribs question 2010/02/17 15:01:22 (permalink)
I was just asking for a way to cook some ribs without dropping a ton of money into an expensive piece of equipment I would only use for one item. Really didnt think it would upset people so much.

I just figured this was a place to get some helpful feedback....and I thank the 2 folks that did offer that.

I promise if someone asks a question on southern cooking or steaks, I wont get all high and mighty...well, at least I promise to try and not be a total douche about it.

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Re:BBQ spare ribs question 2010/02/17 15:03:54 (permalink)
Russ Jackson

The best way to make BBQ ribs is to first Boil them for 2 hours in lightly salted water. Make sure its a heavy boil and add water as needed. Let cool and paint ribs with alot of ketchup and then put under broiler to carmelize the ketchup. These are YUMMO. Everyone raves and says these are THE BEST EVER. I think I will open up a BBQ shack. What do you think?...Russ

lol. You know what they say.."ketchup makes everything taste better".
#81
1bbqboy
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Re:BBQ spare ribs question 2010/02/17 15:04:42 (permalink)
Grits-N-Gravy

I was just asking for a way to cook some ribs without dropping a ton of money into an expensive piece of equipment I would only use for one item. Really didnt think it would upset people so much.

I just figured this was a place to get some helpful feedback....and I thank the 2 folks that did offer that.

I promise if someone asks a question on southern cooking or steaks, I wont get all high and mighty...well, at least I promise to try and not be a total douche about it.


Aw, GnG....
You just got an official roadfood fraternity welcome.
Consider yourself "in".
PS: I'd love to hear about your southern cooking experiences.
post edited by bill voss - 2010/02/17 21:59:49
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Re:BBQ spare ribs question 2010/02/17 15:26:01 (permalink)
bill voss

Grits-N-Gravy

I was just asking for a way to cook some ribs without dropping a ton of money into an expensive piece of equipment I would only use for one item. Really didnt think it would upset people so much.

I just figured this was a place to get some helpful feedback....and I thank the 2 folks that did offer that.

I promise if someone asks a question on southern cooking or steaks, I wont get all high and mighty...well, at least I promise to try and not be a total douche about it.


Aw, GnG....
You just got an official roadfood fraternity welcome.
Consider yourself "in".
PS: I'd love to hear about your southern cooking experiences.


lol, thanks Bill..In hindsight my error was to use the word BBQ..seems like vaginas got so inflammed, some didnt bother to read my post.
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NYPIzzaNut
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Re:BBQ spare ribs question 2010/02/17 15:35:51 (permalink)
Grits-N-Gravy

bill voss

Grits-N-Gravy

I was just asking for a way to cook some ribs without dropping a ton of money into an expensive piece of equipment I would only use for one item. Really didnt think it would upset people so much.

I just figured this was a place to get some helpful feedback....and I thank the 2 folks that did offer that.

I promise if someone asks a question on southern cooking or steaks, I wont get all high and mighty...well, at least I promise to try and not be a total douche about it.


Aw, GnG....
You just got an official roadfood fraternity welcome.
Consider yourself "in".
PS: I'd love to hear about your southern cooking experiences.


lol, thanks Bill..In hindsight my error was to use the word BBQ..seems like vaginas got so inflammed, some didnt bother to read my post.
I know the feeling - don't sweat the small stuff!

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BillyB
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Re:BBQ spare ribs question 2010/02/17 16:08:59 (permalink)
1000 people = 1000 different ways = 1000 different tastes= 1000 different people thinking their BBQ is the best.

If you have to boil ribs, your using the wrong ribs. All you get is boiled meat with a BBQ sauce.........Slow heat, good rub, fall off the bone flavor............................
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sanoma
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Re:BBQ spare ribs question 2010/02/17 16:15:24 (permalink)
Grits-N-Gravy
lol, thanks Bill..In hindsight my error was to use the word BBQ..seems like vaginas got so inflammed, some didnt bother to read my post.

 
We found this thread funny, interesting....and well full of passion in some cases.
 
It's your business and you have been provided some solutions to accomplish your offering of Ribs, we say give it a try and see how it works.
 
We vend ribs texasribwagon dot com, but like to see others attempt to learn something new due to a lack of a BBQ pit, or the space to place one - go for it and let us know how it turns out.
 

 
post edited by sanoma - 2010/02/17 16:20:26
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Russ Jackson
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Re:BBQ spare ribs question 2010/02/17 16:26:33 (permalink)
Boil them until they are grey in color and the bones are chalky white. Then slather up the Ketchup and Liquid smoke...Russ
 
You can even baste them in straight liquid smoke.
post edited by Russ Jackson - 2010/02/17 16:27:37
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NYPIzzaNut
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Re:BBQ spare ribs question 2010/02/17 16:39:50 (permalink)
BillyB 1000 people = 1000 different ways = 1000 different tastes= 1000 different people thinking their BBQ is the best.
The same principle applies to other foods that are huge - like pizza.

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Re:BBQ spare ribs question 2010/02/17 17:04:35 (permalink)
NYPIzzaNut

BillyB 1000 people = 1000 different ways = 1000 different tastes= 1000 different people thinking their BBQ is the best.
The same principle applies to other foods that are huge - like pizza.


You are so right, I see people bragging about some pizzas that I wouldn't sever to my dog.
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THE WILD DOG
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Re:BBQ spare ribs question 2010/02/17 17:37:10 (permalink)
Hey ya know what... to each their own. There are food snobs on here for sure... but then again, there's nothing wrong with that if you're running a business.

People eat ribs many different ways. Me personally. I have an old family receipe that I prefer. I boil the ribs for a few & then toss them in the pan with some s&p  bake em up and throw the sauce on 5 -10 mins before they come out and let me tell ya... they're bangin, especially on a bed of white rice.  No smoke at all.

I've never had " real " " Q "  before and I don't think I ever will, and im not really worried about it. 
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