Quote:
Originally Posted by mtdjed
Never have tried grilling a rack of ribs before. Decided to try. Bought a St Louis Style rack.
Spent about an hour creating brine to soak overnight, grilled for hours, and all I can say is OK, but next time back to Oakwood. I would guess that there is a good technique if you have the experience. But for several times a year , why waste the time for OK.
Good learning experience.
|
When I fix pork ribs at home, I put them in a Dutch Oven, (A larger pot with a tightly fitted lid) with less than a cup of water and I bake them at 325 slow and low for about three hours and then I take the cover off and stir together and add these ingredients; Quite a bit of catsup, squirt or two of mustard, slog of Worcestershire sauce, couple of tablespoons of vinegar, more than a half a cup of brown sugar and a tiny bit of soy sauce and I spread that all over them and cook them for another half an hour. This causes the meat to be falling off the bone tender and the sweet sauce to engage with it. We like it. Never a morsel left if we have company.