"My Cheat'n Ribs" (half assed ribs) - With the pictures!

Smoke ring this!
 
I take my ribs, pull off the membrane on the bone side, hit both sides with your favorite dry rub, wrap them tightly in Saran Wrap, then wrap them in aluminum foil and put in the refrigerator overnight.  Bake them on a sheet pan in the oven at 225 for 3-1/2 hr or until tender.
 
Put them on your char broiler, bone side down and reheat good.  Then turn them over on the meat side..Careful not to burn them.  Put your favorite glaze on in the last few minutes.  Enjoy... half assed ribs that taste pretty good.  They will fool most people...
 

 
 

 
 

 
 

 
 

 
 
 

Good point Baah Ben.

It is usually easier and cheaper to avoid the places in the Stern's books and just go to Denny's or McDonald's or another chain.  The food tastes pretty good and will fool most people...

I think you chose the wrong forum to make the argument that less than the best is good enough. The very reason that this forum exists is contrary to that conclusion.

I'll eat these instead.

The slow cooking in the oven under wrap has always worked for me..

susanll - Oven cooked ribs are something.  But they are not barbecue.

I have had the best - Calhoun's on Kingston Pike after they won Best Ribs in the U.S.A. in 1984 - and that is what I emulate in my cooking and competitive BBQ judging.  I am not that good, but I keep trying.

My paper had an online poll last week for the Best Rib's in Milwaukee.  One of the big vote getters was Jerry's Old Town Inn.  I ate there for the first time the previous week at the urging of some friends.  "Best ribs" is what they said.  These ribs were obviously oven cooked, and were fall-off-the-bone nasty (falling-off-the-bone is a bad thing).  The pork flavor was left in the oven and no smoke flavor or smell was to be found.  Having served my ribs to these friends, I was insulted.

Oven cooking may be the easy way, but it is not the cowboy way.

"Good enough" and "fool most people" is not good enough to be Roadfood quality.

There was a place from the 30"s in Eastern Denver on Colfax close to Yosemite.  the Apple;e Tree Shanty  Over the years they ha built in the courtyard in the center that was originally outdoor dinning.  There was even a big tree still growing in the center up thru the opened roof.  In the beginning there was a huge pit in dining room that was the service kitchen  The Volume was too big and they converted it to a woodfired grill/broiler.  In the prep kitchen was where all the action happened there were at least 12 chest(alter sham shaped smokers/holders)  Filled with ribs and chickens  My Daily prep before running the line for dinner was mats.  The house reputation was built on it's huge slabs of spare ribs.  The chickens were a pian as I not only had to cut them in halves, the backbone came out of each one as well.
The ribs where left whole an trimmed if all far, membrane, and silver skin-clean as a whistle!  Then I lay the slab curved side up and using a cleaver chopped the chyne bone right off.  No specials or junk.  They just thru each chyne away as waste!  this makes such a difference.  It allows the ribs to contract perfectly was they slow cooked for 12 hours over live ahs smoke and low heat.  Just a heavy rub of the dry seasoning they had used for 50 years.  With the chyne taken out before cooking they came out squared up, juicy and all the bits of cartallidge and junk that take away where no where to be found.  The biggest plus was in slicing them!  No fighting to see where to cut.  jus a perfect cut top to bottom on ever juicy rib.  They were lined up on each plate with no fuss at all.

I plan to use the easy way out tomorrow due to the fact that i just don't have all the essentials to properly smoke meats.

My question is this do I cook them in the oven low and slow with the saran wrap and foil on or off? Call me stupid but I just haven't cooked ribs hardly at all. Trust me I have eaten plenty but I just need an answer. Thank you Baah Ben.

Seatown, if you're cooking back ribs they can be grilled indirect at about 350 with good results in less time than traditional smoking takes.  I cooked a rack this way for the first time last week; they took between 1-1/2 and 2 hours and I was happy with how they turned out.



Brad

Seatown76 - Yes, you cook them with the Saran Wrap and the aluminum foil.  Just put them in the oven on a sheet pan so the juices do not drip out..They will be juicy!  Don't worry!  The wrap is not going to melt or flavor the ribs in any way. 
 
The idea for this cooking concept was not mine.  It came from Emerill's head chef and it's an alternative to standing over your char broiler for 5-6 hours.  It is his black corporate chef; He called him Mr. _______?  You may have seen him on his former FoodTV shows.   I loved the idea. 
 
We made them this way in our restaurant because we did not have a smoker.  We got 4 stars for them by the Phantom Diner.  No, they are not BBQ ribs in the truest sense of the word.  That's why I called the post what I did.  But finishing them off on the char broiler for some texture and with a good sauce, it's not bad.

I don't have the right equipment at home (JohnA has a smoker) either to do ribs like they do at a good BBQ joint.  So, what I do is make sure I only invite friends, who don't know the difference!  That's why I'd never invite Michael Hoffman to my home.

If I want legit ribs, I have to go out and eat them or go to someone's home with a smoker and a lot of patience.  Someone like JohnA.  But, these will get your through and most people, except like I said, for diners like long time food guru Michael Hoffman, will be ok with them.

JRPfeff..No, it's the right forum actually.  I purposely did not post on the BBQ forum because they are not BBQ ribs....They are just an alternative way to make ribs. They come out tender because of the Saran Wrap, they have a decent taste and actually, if you take some liquid smoke and mix it with a little water, place it in the wrapped foil and Saran Package, you can get a little smoke flavor as well.  Now all you true BBQ cookers, don't get your panties in a snit.  I know how to make them the right way, too!

Last summer, I went to this supposedly great BBQ place in Blowing Rock and they didn't even have the decency to take on my process.  They literally just took raw ribs and threw them on the char broiler; done in 15 minutes.  I have never tasted worse ribs in my life...Well, now that I recall...In Birmingham at Dreamland.  They do the same exact thing.  I watched them do it!  Horrible.  That's a franchise..Not the original one.

Yes, JRP, I know how to do them correctly and yours look beautiful.  I commend your patience and wanting to do things correctly.  I wish I had your patience.  But as we get older, we lose some of that I guess.  I am flabbergasted to learn that Michael Hoffman, who I know is older than me, seems willing by his enthusiastic little jumping men icons,  to go through that ardous process of doing ribs the right way.  Maybe he is on Geritol or something stronger like Super Chef Viagra?  Maybe I need to see my physican and get some of that Super Chef Viagra, too.

Baah Ben


Yes, JRP, I know how to do them correctly and yours look beautiful.  I commend your patience and wanting to do things correctly.  I wish I had your patience.  But as we get older, we lose some of that I guess. 

Baah Ben -

I think getting older is the reason to do things the right way and for not settling for average when better than average is not much more time or effort.  We've only got so many meals bites left, and we shouldn't waste them.

Jim

p.s. Full Disclosure - My ribs we're grill-smoked, not cooked in a pit.  Prep start to in my mouth in under 3-1/2 hours with me away from home for half that time.

p.p.s. - I'll try to avoid posting after Friday martinis, 10th inning losses to the Cubs, and my political heroes retiring.  That stuff puts me in a cantankerous mood.

You must really be insecrure there, Baah. But then, it's easy to see why.

Yeah..Because I came up with an alternative to cooking ribs for the 4th of July.

IMHO, the way they are made doesn't really matter -- it's the final outcome that does.  I sit in my yard with my recycled Ducane and refuel it every half hour because I'm doing work in my yard at the same time.  When it's the middle of winter with a foot of snow on the ground here in New York, I'd much rather use my oven in my nice, warm house than standing outside in the snow and cold and getting a result that is almost as good. 

JRP - I'd hire you in a minute if I was an employer....Enjoy your holiday..You too, Michael.

I agree with Tony the end result is what matters. If the people you are serving them for enjoys them then who cares whats the right way to do them. I simply am making ribs in a new way.

JRPfeff


susanll - Oven cooked ribs are something.  But they are not barbecue.



"Good enough" and "fool most people" is not good enough to be Roadfood quality.

Ben NEVER mentioned, barbecue!!!
Ben, those ribs sound, FABULOUS!!! Keep up the good work. I'm going to try them myself, soon!

Ben, if I don't want to finish them on the grill, couldn't I just unwrap them and turn the oven on a higher temp for a while?

Twinwillow

JRPfeff


susanll - Oven cooked ribs are something.  But they are not barbecue.



"Good enough" and "fool most people" is not good enough to be Roadfood quality.

Ben NEVER mentioned, barbecue!!!
Ben, those ribs sound, FABULOUS!!! Keep up the good work. I'm going to try them myself, soon!

Smoke ring this!

Twinwillow - That was a verbal challenge.  Do you have any clue as to what it means?

Twinwillow


Ben, if I don't want to finish them on the grill, couldn't I just unwrap them and turn the oven on a higher temp for a while?

I would think so. In doing more research before I start these today instead of finishing them on the grill people have cranked their oven up to 400 degrees and finished them with some sort of basting sace from there.

JRPfeff

Twinwillow

JRPfeff


susanll - Oven cooked ribs are something.  But they are not barbecue.



"Good enough" and "fool most people" is not good enough to be Roadfood quality.

Ben NEVER mentioned, barbecue!!!
Ben, those ribs sound, FABULOUS!!! Keep up the good work. I'm going to try them myself, soon!

Smoke ring this!

Twinwillow - That was a verbal challenge.  Do you have any clue as to what it means?

No. I'm still in 4th grade.

I just have a hard time getting my mind around the idea of leaving the Saran Wrap on while the ribs are cooking. It flys in the face of logic, but, What The He**! If Baah Ben says it works, who am I to argue. Baah Ben has never led anyone astray, not even Mr. Hoffman!  
I used to be a Purest like JRPfeff but now, like Baah Ben, I take the path of least resistance. As you reach our age JRP, you'll understand what we're talkin' about!!  
P.S. I just put Baah Bens's method in my recipe file with the title "Half Assed Saran Wrap Ribs"!

I take the wrap off.  Dry rub and wrap in foil.  I have three slabs sitting on the counter right now.  As it is 95 degrees here, I am not sticking them in the oven.  I will place them wrapped on my gas grill and 'par-bake' them there for about and hour to hour and half.  

Unwrap and give them a turn over the fire.  Viola!  Sauce optional.

Baah Ben, Great title! 
 
I have been known to hurry some ribs along.  Hey, smoked is great, but open pit and broiled are fine also. 
 
I second what Foodbme  said, especially since I know you and your background.  It's a shame that this is another thread being led down the garden path
 
BTW, I smoked four racks today, film at 11
 
Happy 4th!!!!

Twinwillow

JRPfeff

Twinwillow

JRPfeff


susanll - Oven cooked ribs are something.  But they are not barbecue.



"Good enough" and "fool most people" is not good enough to be Roadfood quality.

Ben NEVER mentioned, barbecue!!!
Ben, those ribs sound, FABULOUS!!! Keep up the good work. I'm going to try them myself, soon!

Smoke ring this!

Twinwillow - That was a verbal challenge.  Do you have any clue as to what it means?

No. I'm still in 4th grade.

 

I love it when people who don't know jack, want to send my ribs back because they think the smoke ring is a sign the ribs aren't cooked. It's happened probably 5 times in 7 years!

Chewingthefat,
Along those lines, I worked with a young man who was going to propose to his girlfriend at a nice restaurant in town. He wasn't sure about ordering wines. I told him to just ask them for a bottle of their finest Chateaubriand, and he did! The smooth waiter covered his butt and told him they just sold their last bottle and suggested another vintage!

Foodbme


Chewingthefat,
Along those lines, I worked with a young man who was going to propose to his girlfriend at a nice restaurant in town. He wasn't sure about ordering wines. I told him to just ask them for a bottle of their finest Chateaubriand, and he did! The smooth waiter covered his butt and told him they just sold their last bottle and suggested another vintage!

wonderful

So, ah, for whomever did not take the time to read and understand the title of this thread, they have no business telling Don (who, without even meeting him, I'm sure is NOT insecure. Insecure????) what is real and what is not real. He knows. He chose this way. Not your way. Oh, and is SECURE enough to post it here without caring what others think.
 
And for whomever would like to condescend to me, who USED to totally smoke things in a smoker in her backyard - would you like to move me out of my apartment which has no deck, no balcony and no yard just so I can satisfy your purist heart? Some people do it more quickly their way and guess what? It's good, OK?
 
I plan to probably do mine tomorrow just about the same way, Don. Let anybody say a fresh word to me about it!

Don?

Don's not here right now. I meant Baah Ben and I almost put his real name, which is not Don either. Sorry about that, Mr. Hoffman! And what's worse is that I put it twice.

susanll


I take the wrap off.  Dry rub and wrap in foil.  I have three slabs sitting on the counter right now.  As it is 95 degrees here, I am not sticking them in the oven.  I will place them wrapped on my gas grill and 'par-bake' them there for about and hour to hour and half.  

Unwrap and give them a turn over the fire.  Viola!  Sauce optional.

Very moist with a bit of char.

harriet1954


So, ah, for whomever did not take the time to read and understand the title of this thread, they have no business telling Don (who, without even meeting him, I'm sure is NOT insecure. Insecure????) what is real and what is not real. He knows. He chose this way. Not your way. Oh, and is SECURE enough to post it here without caring what others think.
 
And for whomever would like to condescend to me, who USED to totally smoke things in a smoker in her backyard - would you like to move me out of my apartment which has no deck, no balcony and no yard just so I can satisfy your purist heart? Some people do it more quickly their way and guess what? It's good, OK?
 
I plan to probably do mine tomorrow just about the same way, Don. Let anybody say a fresh word to me about it!

 
Chill out! Relax Darlin'. We're only talkin' about different methods of cookin' Ribs! Geez!

Nice looking, but arent they tough?>...

roossy90


Nice looking, but arent they tough?>...

Who/What post are you referring to?

Well plans went way wrong tonight so the rub on the ribs will stay on for one more day. Shouldn't hurt right?

I will report tomorrow with pics I promise.

Holy shnitskis!  This is a 4th of July explosion!  Thanks for those with kind and supportive thoughts.  I know this is a controversial way to do ribs.  The intention was to give an alternative to those of us who, for whatever reason, do not want or have the time to stand and babysit ribs.  I never intended to offend the purists, but yes I do like to get people's attention..Sorry, it's my odd sense of humor.  .  "Smoke ring this"  "Half -assed ribs"  Yeah, that would get people going.

I took pictures of the ribs in Saran Wrap after they came out of the oven.  One picture still wrapped, one partially unwrapped, one with the wrapping off and still in the foil underlining and one completely sans wrap and foil.  

I also took pictures of them finished after being on the char broiler.  You see the finished ribs.

When my wife gets up tommorrow, I will post them.  She set the camera up for me in "food" mode so they should be good!  I am sorry I do not have them now.  I could wake here now...Nah...  

Thanks for those who had enough confidence in me to consider or try using the Saran Wrap.  Yes, I know it takes guts.  But, that is the way I do them.  Like I said, this was not my idea; I ripped it off from Emerill's number one corporate chef.  

The Saran Wrap is the key because it tenderizes the ribs to a melt in your mouth consistancy without them falling off the bone.  When they have been in the oven for 3-1/2 hrs, you should see the meat slightly come away from the bottom of the ribs.  Then you know they are done correctly.  Not too much, just slightly.  So, it may take you a little more time depending on your oven.

Anyway, the ribs turned our FANTASTIC.  I will also show you them finished off after being on the charbroiler for a total of 12 minutes..That's right..that's all they needed.  The ribs came out of the oven at 5:00 pm - 3-1/2 hours at 225.  I opened up the Saran Wrap.  Careful, they are very, very hot.  Let them cool and never put them in the refrigetrator.  I never said that..I am sorry. 

You want to time these so you can take them out of the oven, let them rest at room temperature, and then put them on the char broiler for a char texture.  That's why they only needed 12 minutes.  You start them bone side down on the char broiler.  If they flare up, take them off for a minute and put them back on..You do want some char on the botton side.  

Then turn them over and watch them carefully!  You want a bit of char but do not harm that beautiful meat. I never even baste them with sauce.  You can though.  Nope, I get the char texture, let them rest for 5 minutes and then cut them; just wait until you see how they cut and how they look.   Well, you will see my pictures actually.

I put some of my HM BBQ sauce on them when I platter them up. Jeff Zeider's is better!  His wife likes mine.  Jeff, I need to exchange sauce when you get a chance.  We put a pitcher of sauce on the table. 
I watched and 4 people never bothered with adding anymore sauce than what I drizzled on the platter of ribs.

My dry rub was ground sage, salt, pepper, brown sugar, cayanne, allspice, paprika, garlic powder and onion powder. 
 
Ok..I will get the pictures on sometime tommorrow!  Guests made tiny corn muffins, three bean salad (great recipe), baked beans, slaw and grilled shrimp.  The guests all came through with good food contributions.

Hope you all had a great 4th too!!

Ben, without reading back, I'm not sure if you mentioned what kind of ribs you used for this cooking method. Baby backs? Spare ribs? St. Louie style?
Please tell.

Hey Ben, I wasn't able to grill outside for about 7 years until we moved last year. I made ribs this way all of the time. Hope you had a great 4th!

Foodbme

roossy90


Nice looking, but arent they tough?>...

Who/What post are you referring to?

Mine, perhaps?

No, they weren't tough but they weren't soft and overly tender, either.  It took a little effort to get the meat off the bone and it had to be chewed, but that's how I like it.  Now had they been spares instead of back ribs they probably would've been tough.

Brad

I have a question...I bought some beef ribs today( my father-in-law and his wife are visiting for 2 WEEKS!!) and he doesnt eat pork. I do not have a smoker, only a gas grill. I was told by the butcher to start them in the oven, with a rub, and then finish off on the grill.Anyone have any other ideas?? Thanks...

Ben, your ribs look mighty tasty and, succulent! They appear to be St. Louis cut spareribs. So, that's what I'm going to use and see if I can duplicate those little beauties. Many thanks for the recipe!
I might also try and make them "Chinese" style while I'm at it.

annpeeples


I have a question...I bought some beef ribs today( my father-in-law and his wife are visiting for 2 WEEKS!!) and he doesnt eat pork. I do not have a smoker, only a gas grill. I was told by the butcher to start them in the oven, with a rub, and then finish off on the grill.Anyone have any other ideas?? Thanks...

Ann, your butcher is right. Before we moved last year I made my beef ribs totally in the oven. If you finish them on the grill they shoul be great. Two weeks! Yikes!

Foodbme

harriet1954


So, ah, for whomever did not take the time to read and understand the title of this thread, they have no business telling Don (who, without even meeting him, I'm sure is NOT insecure. Insecure????) what is real and what is not real. He knows. He chose this way. Not your way. Oh, and is SECURE enough to post it here without caring what others think.
 
And for whomever would like to condescend to me, who USED to totally smoke things in a smoker in her backyard - would you like to move me out of my apartment which has no deck, no balcony and no yard just so I can satisfy your purist heart? Some people do it more quickly their way and guess what? It's good, OK?
 
I plan to probably do mine tomorrow just about the same way, Don. Let anybody say a fresh word to me about it!

 
Chill out! Relax Darlin'. We're only talkin' about different methods of cookin' Ribs! Geez!

 
I'm very relaxed, Darlin'. I just didn't like the way someone was condescending to Baah Ben, saying that it wasn't real or pure. I guess you'll just have to get used to my personality!   
 

roossy90


Nice looking, but arent they tough?>...

Obviously, she was talking about me! Heh. *wink*
 
I've just put my rub together, because Miss Crabapple wants no sauce this time. It's really OK with me. I've simply used kosher salt, pepper, paprika, brown sugar and garlic powder. That is it and that's all she wrote regarding that.
 
Baah Ben, I'm rethinking the Saran wrap. I'm rethinking it, and might start these in a little bit and have them going very soon. I wish I'd had the foresight to make potato salad when I got home at 6:30 this morning!
 
Edit: I also wish I'd put the rub on last night with the Saran wrap, because I just reread your instructions and now it's too late to do that. I wonder if I can still put them in with the rub and the wrap straight into the oven...thinking aloud, maybe I had better just put aluminum foil on and then finish unwrapped at a higher heat. I have nothing to char-broil with, and my broiler of my oven is VERY small. We'll see what happens.

Harriet, I think they'll come out just fine. Just watch your heat. Not too high and, let stay in the oven as long as Ben did.

Be sure and give us a report.

Twin - St. Louis - Hormel's.  Excellent.  I got them on sale at Super Target last month..Paid $2.99 a lb..they are trimmed; no breast bone.  Cryovac..I froze them.  Ready to go.  I take the back flap off and remove the membrane; allows more seasoning to get into the meat.  This product did not have that saline solution.

These ribs are perfect for Chinese.  But, you do them completely different in the oven.  Find a good basic Chinese rib recipe; it needs to call for hoisin and Chinese 5 spice, fresh ginger, scallions, garlic, soy, sugar, etc.  Jim Lee's Cook Book is great.  There are lots of others.

Anyway, what you do is marinate them for at least 5 hrs and then you hang them in your oven over a pan of water that will catch the drippings and also create steam in the oven to keep them moist.  You must take the back flaps off and the membrane for Chinese ribs. 

This home oven configuration mimicks what we call in the business a Chinese BBQ Oven.  It is basically a cabinet with a gas burner in the bottom and a drip pan.  It has rods to string the roast port and ribs and they hang down and roast slowly.  Look in any Chinese take out at the end of the cooking line and you will see them.

Anyway, place one of your two oven racks up as high it can go..The other as low as it can go.  Get some curtain hangers and bend them so you can use them as hooks and hook into the top of the rib slab; not the bottom part! 

Get a drip pan that will sit under the ribs and fill it 1/3 with water.  Cook at low heat again so as not to burn them.  I use red food coloring....  See if you can get the recipe and PM me with it or share it...I will tell you if it's a good one or not.

The worst part of this process is you heat the oven up and then first have to hang the ribs so you can burn yourself!  So, what I do is take the top rack out, heat the oven, hang the ribs over the sink..Carry the rack with the ribs hanging down and slide it into the oven with the ribs on it.  tough on the arms, but that's the best way to do it.  Put a few towels down on the floor to catch the dripping marinade as it falls off the slabs.

I use to make Chinese meals all the time when I was younger..Tons of prep work!  I did my own won tons (ground chicken because my wife does not eat red meat or pork), soup, egg rolls with shrimp, BBQ roast pork, ribs, fried rice (never got that down right!) shrimp toast (my best item) and shrimp with black bean sauce.  I also could do egg foo young, sweet n sour, and a few other basics.  I never could do lobster sauce.  My favorite.  I also fried up the table noodles and doctored up the duck sauce; you use applesauce, fresh garlic, chopped pimento and a simple syrup.  I call it Brooklyn duck sauce.  That's the way the good places make it!

"H" thank you! 

Ann - Do your beef ribs with the Saran Wrap!  They will be terrific.  Just make sure you do not over cook them.  You need that meat (what little there is) to stay on the bones.  But, they will be so tender.

Baah Ben, Ain't nothing wrong with those ribs.  Nice pics also.
 
I hope you don't mind if I show off a little on your thread.  Hear is the highlight of our July 4th picnic.  Four racks rubbed with Dinosaur BBQ's Cajun Foreplay Rub.
 

 
                    
I am really starting to get the hang of my Big Green Egg Smoker.  These guys smoked 4 1/2 hours with applewood, then rested for another hour wrapped in foil.   Considering I had to get up at 6:00 AM to start the process, I am likeing your method more and more     

Ben, reading your posts always make me smile! I also learned to do my own dumplings I would love your shrimp toast recipe. You're right, it's allot of prep work, as was my kabab dinner. It was so worth it, thouth, in the fact that my family loved it and the reaction when I posted the pictures! Yesterday I watched a marathon of BBQ University. On Steve's website he has a reicpe for Chinese style ribs. I am going to try it and to try to WOW two of my (Chinese Food Lovin) kids. I will let all know how it goes!

I want an EGG

The ribs look good Ben, I admit to cooking ribs in the oven, with all the rainy weather back home it was a hassle to me to drag the BBQ out.  They've always turned out good cooked in the oven for me, not at all tough or lacking flavour, I guess if you use the wrong method they will turn out tough and lacking flavour but I've never had any problems.  I'm gonna try your method sometime.

susanll, Go for it!  Very easy to use for smoking.   

Well I do have a BD coming up.

susanll


Well I do have a BD coming up.

 
Make sure you buy it assembled.  It was a real pain in the butt to put together.

Thanks for the tip, Ben. The whole "Chinese process" is a bit too complicated and, sounds like too much work for me. So, I'll do them the way you did yours. 
Or, I have some Chinese BBQ rib rub and, I might just try using it as my rub and then "glazing" them with Chinese duck sauce after I unwrap them and turn the oven up to high to finish them.

joerogo ~ Your ribs look FANTASTIC! And, well worth your effort, I'm sure. Wish I was at your house this 4th.

Joe - Those are sooooo beautiful.  That's legit "Q"  Gramps (JohnA) must be so proud of you right now!  Nice job!  
 
I wish I had your money so I could afford a Green Egg.  There's a guy on this site, Ray Lampe (hope I spelled his name right) who represents them...He had one with him at the BBQ festival in Lakeland.  Hey, maybe he can get you a discount..after the fact.  Did you save your receipt
 
Nice ribs Joe!  Do you make your own sauce?
 
Agnes - Twin - The Chinese oven process is a little difficult. 
 
Hey, try the duck sauce; that's easy.  Just try and find a large jar (32 oz) of the stuff (the small jars are so expensive that only JoeRugo can afford them!) in the supermarket.  
 
Take a garlic press and do just one little clove for say two cups of duck sauce.  Add a tsp of chopped pimento and a half cup of applesauce.  If it's sweetened applesauce, just add a bit of white vinegar and mix everything up and taste it.  If it is unsweetened, add a little simple syrup (water and sugar).
 
You should taste quite a difference now between your's and the original bottled stuff.  IF you like the difference, do the rest, too.  If not, just mix the rest in with this and it will be fine, too.

If I had a real life, a family and, the dough, I'd get one (assembled) in a NY minute!

harriet1954

Foodbme

harriet1954


So, ah, for whomever did not take the time to read and understand the title of this thread, they have no business telling Don (who, without even meeting him, I'm sure is NOT insecure. Insecure????) what is real and what is not real. He knows. He chose this way. Not your way. Oh, and is SECURE enough to post it here without caring what others think.
 
And for whomever would like to condescend to me, who USED to totally smoke things in a smoker in her backyard - would you like to move me out of my apartment which has no deck, no balcony and no yard just so I can satisfy your purist heart? Some people do it more quickly their way and guess what? It's good, OK?
 
I plan to probably do mine tomorrow just about the same way, Don. Let anybody say a fresh word to me about it!

 
Chill out! Relax Darlin'. We're only talkin' about different methods of cookin' Ribs! Geez!

 
I'm very relaxed, Darlin'. I just didn't like the way someone was condescending to Baah Ben, saying that it wasn't real or pure. I guess you'll just have to get used to my personality!   
 

 
 I guess you'll just have to get used to my personality!   
 
No Dear Harriet! YOU need to understand how some of the "Old Timers" on here relate to each other. Unless it's something really nasty or a personal attack, no one takes things personally on here. Is it lively discussion and debate?? You Bettcha! That's what makes this site interesting and encourages dialogue and debate. You'll know when someone is attacking a poster, the membership will rise up and be heard.

Food - Do the pictures make you a bit more comfortable with this process?  I wanted to get them on here as fast as I possibly could. 
I know how starange the process sounds.  Hey, it does work.  Incidently, I didn't even have Saran Wrap.  I used another off brand sold in Big Lots...Makes no diffence as far as I know.

I hope someone else out there will make them and give us a few more pictures.  Give us their opinions.