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Tony Roma ribs

post #1 of 25
Thread Starter 
I love these ribs but hate paying the price... Here's a proven recipe for home at about a quarter of the price:

4 pounds baby back pork ribs or 4 pounds pork spareribs
1. Usually you just have to cut these long racks in half to get the perfect serving size (about 4 to 6 rib bones per rack). You’ll likely have 4 of these smaller racks at about a pound each.
2. Preheat oven to 275 degrees F.
3. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs.
4. Coat the ribs, front and back with barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly.
Place ribs into the oven with the seam of the foil wrap facing up. Cook for 2 to 21⁄2 hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1⁄2 inch. This long cooking time will ensure that the meat will be very tender and fall off the bones.
Toward the end of the cooking time, prepare the barbecue.
Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some sauce for later.
Grill the ribs on the hot barbecue for 2 to 4 minutes per side, or just until you see several spots of charred blackened sauce. Watch for flames and do not burn!
When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served.
Serve the ribs piping hot with additional sauce on the side, if desired.

Enjoy.
post #2 of 25
I love BBQ Rips...I could kiss ya for this info!
If you get a chance you should try my venison stew recipe I posted a while back.
post #3 of 25
Thread Starter 
My pleasure on the recipe...

I just checked out yours and it went straight to the recipe folder!!! Sounds kick a**! Venison is a little tough for me to come by, but I'll keep your recipe at hand next time I get some... In the meantime I'm sure a juicy tender bovine would be a fine substitute.... Ummmmm...
post #4 of 25
Maybe we shoud have a let's swap recipes thread???

Not bad for a coupla Neophyte something or others!
post #5 of 25
Thread Starter 
Quote:
Originally Posted by trekchick
Maybe we shoud have a let's swap recipes thread???

Not bad for a coupla Neophyte something or others!
Not a bad idea... Problem is for me most are in my head and change each time depending upon the amount of beverage I consume.

I am looking for a good Almond Kitten recipe:!
post #6 of 25
I make a mean rack of ribs !
post #7 of 25
Thread Starter 
Quote:
Originally Posted by Phil Pugliese
I make a mean rack of ribs !
Phil,

Pray tell us more The more recipes the better!!!
post #8 of 25
Quote:
Originally Posted by SnowDog2112
Phil,

Pray tell us more The more recipes the better!!!
I do a dry rub, slow cook and atbout 275 for 3-4 hours then baste and BBQ.
post #9 of 25
Thread Starter 
Quote:
Originally Posted by Phil Pugliese
I do a dry rub, slow cook and atbout 275 for 3-4 hours then baste and BBQ.


Thanks Phil...

I already wrote this down so the wanker in charge of deleting posts can feel free to terminate this thread too:
post #10 of 25
Quote:
Originally Posted by SnowDog2112
Thanks Phil...

I already wrote this down so the wanker in charge of deleting posts can feel free to terminate this thread too:
Well, this is the thread for a good "ribbing"
post #11 of 25
Thread Starter 
Quote:
Originally Posted by Phil Pugliese
Well, this is the thread for a good "ribbing"
LOL! The ribs will taste a whole lot better tonight since the heartburn I had last night is gone this morning with the passing of April 1
post #12 of 25
www.buttrub.com


Gotta give it a try! Ya know......a little butt rub makes everything better!
post #13 of 25
Thread Starter 
Quote:
Originally Posted by trekchick
www.buttrub.com


Gotta give it a try! Ya know......a little butt rub makes everything better!
Cool: Thanks for the link...

Snowdog's new mantra = A little butt rub makes everything better!!!

Mrs. Snowdog agrees as long a it's only with her
post #14 of 25
Anyone got a good beef brisket recipe?
post #15 of 25
Quote:
Originally Posted by trekchick
Gotta give it a try! Ya know......a little butt rub makes everything better!

I tried...In aisle 4 of my grocery store...I got 5 slap's (3 were from one lady (after the slaps I am not even sure I can call her a lady, she used language that would make a Teamster (or Priest) blush)), 3 dirty looks and 3 phone numbers (Bubba, Carl and Chad), I will be clad to pass the three guys numbers over to you .
post #16 of 25
Thread Starter 
Quote:
Originally Posted by Phil Pugliese
Anyone got a good beef brisket recipe?
Haven't tried this but it was rated with a butt load (butt rub?) of stars...
  • 1 beef brisket (3- or 4-pound)
  • 3 tablespoons liquid smoke
  • Salt to taste
  • 2 teaspoons onion powder or to taste
  • 2 teaspoons garlic powder or to taste
***SAUCE***
  • 1/4 cup butter
  • 2 1/2 tablespoons
  • 2 teaspoons dry mustard
  • 3 tablespoons worcestershire sauce
  • 2 teaspoons celery seeds
  • 1 1/2 cup tomato-vegetable juice
Directions:

Brush brisket with liquid smoke. Rub salt into meat. Place in a shallow baking dish; cover with foil and refrigerate 24 hours. Remove from refrigerator and bring to room temperature. Sprinkle with onion and garlic powders. Cover tightly with foil and bake in a preheated 300° F oven for 4 hours. Cool and refrigerate 24 hours. To serve, remove from juice and slice thinly. Serve cold, heat and serve with juice, or prepare the following sauce. Sauce: Melt butter; blend in sugar and mustard. Add Worcestershire sauce, celery seed, and tomato-vegetable juice. Simmer 15 minutes. Serve with brisket.

I've never had brisket so I have no idea... w bisquit yes, brisket no
post #17 of 25
Thread Starter 
Quote:
Originally Posted by SnowDog2112
LOL! The ribs will taste a whole lot better tonight since the heartburn I had last night is gone this morning with the passing of April 1
OH MY GAWD! I didn't think it possible, but I ate almost 2 full racks of ribs in one sitting tonight... From here on, let the name Snowdog be stricken from all written text... Let the name Snowdog be stricken from all pylons and obiliscs... Let the name Snowdog be go unspoken in all threads... From this day forward, I shall be known as Snowpig: :!
post #18 of 25
Quote:
Originally Posted by Phil Pugliese
Anyone got a good beef brisket recipe?
Start with a whole brisket flat, about 8-9 lbs. Trim fat cap (layer of white fat on one side) to about 1/4" or a little thinner.

Mix up yer favorite spice rub.

Rub brisket and let it sit in fridge overnight.

Get yer smoker (Weber Smokey Mountain is easy to use) going with charcoal bring it up to 220-240.

Put brisket on smoker.

After 10-20 minutes, add a wood chunk a piece a few inches big is fine. After an hour or two, add another chunk, then maybe one more an hour after that. No need to go nuts with the smoke.

Cook brisket at 220-240F for about ten hours until the center is about 190F and it's tender in the center when poked.

Take brisket off smoker, wrap in foil and let rest for 1/2hour (you waited ten hours, you can wait another 1/2 hour; don't skip this step).

Slice across the grain.

Serve slices with your favorite sides. Use any BBQ sauce on the side sparingly, you don't want to cover up the test of the meat.
post #19 of 25

Two Words

Bone Suckin

Find "Bone Suckin Rub" and "Bone Suckin Sauce" (my butcher introduced me and always keeps it in stock cause this is what he uses)
http://www.bonesuckin.com/

Rub ribs the night before, wrap in foil, store in fridge overnight, 2-3 hrs high above the coals, unwrap from foil and baste with sauce last 10 mins each side closer to coals.

and yes they are kingsford coals.
post #20 of 25
Quote:
Originally Posted by Phil Pugliese
Anyone got a good beef brisket recipe?
Here's a really easy one.

Trim the fat from a beef brisket.

Mix one can of OJ concentrate, one small bottle ketchup, one bottle of A-1 sauce.

Pour sauce over brisket, cover pan in tinfoil. Bake 300-degree oven until done.
post #21 of 25
Quote:
Originally Posted by trekchick
www.buttrub.com


Gotta give it a try! Ya know......a little butt rub makes everything better!
I just saw this in the news!

Butt Rub evidently has some "explosive" traits.:

http://buttrub.com/buttrubarticle1.html
post #22 of 25
I did a couple of slabs today. Usually I do more but I had two in the freezer and I had some andouile to smoke so I did the slabs.

Rubbed them last night with a dry rub recipe I like that's from Steve Raichlen's book. Smoked them for about three hours unwrapped with apple wood at 200-225 degrees...then gave them another 2 hours, foil wrapped while the sausage smoked.

Ribs this good are defiled by sauce. But they got a few spritzes of a vinegar/cider spray bottle while they smoked.
post #23 of 25
Go to the Weber Smokey Mountain site and look for best ribs in the universe BRITU. They are good if you have the patience and a smoker.

http://www.virtualweberbullet.com/rib1.html
post #24 of 25
Quick and sloppy ribs:

Place entire rack of ribs in a large pot of boiling water for 45 minutes. ( I cut a whole rack of sides in half to fit -- don't cut into little servings!)

Place bone side down on preheated propane grill and brush meat generously with your favourite BBQ sauce. Flip and brush sauce onto bone side.

Allow the grill to leave marks. Repeat adding BBQ sauce as required. The goal is to dry out the sauce a little so that it'll stick when you eat it. It should be sloppy.

Usually no more than 15 minutes total grill time.

Serve ribs in a pile as individually cut rib pieces.

Open many beers or bottles of wine as desired.
post #25 of 25

Tony Roma Ribs

This is the actual recipe for Tony Roma ribs. Timing is EVERYTHING. If you go too long they fall apart. Too short and they don't steam enough.

Tony Roma's Baby Back Ribs
Begin the day before, by preheating the oven to 500 degrees (that's
right). Use two racks of baby back pork ribs (they may
be dry−rubbed or just use salt and pepper). Take a 2−piece broiling
pan, pour about 1/2 inch of water in the lower portion and put the
upper half, the part with the drain holes, in place. Now, lay the two
racks of ribs side by side on top. Avoid overlapping them or
hanging them off the edge of the pan. Form a tent and seal tightly
around the perimeter of the broiler with extra heavy−duty aluminum
foil. You may need to fold two sheets together to get enough width.
It is crucial that the seal is tight! If the water evaporates, the end
product will suffer. Also, make sure that the foil does not lay on the ribs.
Bake for one hour, EXACTLY. This essentially steams the ribs at high
temp. Cool the ribs, still covered, remove them from the pan, then
wrap tighly and chill overnight in the fridge. This step is important.
The ribs must be cold for the next phase. You can reserve the
liquid, which is basically rib stock, reduce/strain and add to the
barbecue sauce if you like. It adds a unique, meaty flavor.

Start your grill. Roma uses wood but charcoal, wood or gas all work. You
want a hot grill for this and you'll need to be attentive because
timing is of the essence here. Place the racks on the grill and when
they reach a golden, bubbly stage (3−4 min.), turn them and coat
with a barbecue sauce. Roma makes theirs specially. Bullseye Original works well, but any quality sauce will do fine, so use your favorite. After
the other side has browned, turn and coat it. Cook the sauce into
the ribs for a couple of minutes on each side, then remove, slice and
serve. A word of caution: The ribs will be so tender that the meat
will literally fall off the bone when you try to turn the racks on the
grill. It is helpfull to have two sets of large tongs and be very, very
gentle.
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