CheeseForum.org » Forum

GENERAL BOARDS => Favorite Recipes, Preparation, & Consumption => Topic started by: Crystal on January 30, 2012, 09:23:18 PM

Title: American Style Pork Ribs & Buffalo Chicken?
Post by: Crystal on January 30, 2012, 09:23:18 PM
Hey guys,
Hoping some of you might have a better idea than me on how to cook really good pork ribs?

Also im looking for a good buffalo chicken wing recipe?

Any help appreciated, thanks!

Crystal
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: smilingcalico on January 30, 2012, 10:34:45 PM
Can't help with the chicken, but for the pork ribs, either boil first before grilling, or cook them in a crock pot (no need to boil).
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Crystal on January 31, 2012, 12:41:48 AM
boiling you reckon? before grilling i mean. We will be bbqing them. Ill look around for buffalo wings!
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: David Helmers on January 31, 2012, 08:45:07 AM
I often cook ribs in my smoker, keeping the temperature at 170° F, and cook at least four hours, six is better. When I don't smoke them, I cook them in the crock pot, rubbed with a spice mix, and just a bit of beer in the bottom of the crock to steam them.
The original Buffalo chicken wings were deep fried, then shaken in a sauce of margarine, Worcestershire sauce, and Frank's Louisiana Hot Sauce. This is according to a friend of mine who worked at the bar that claimed to have invented them; this was long before they became so popular.
I make them differently: I cook the jointed wings on a rack over a pan in a 450°F oven until they are quite crisp. I melt a stick of butter and add about a Tablespoon of Worcestershire sauce, and about two tablespoons of Frank's Louisiana Hot Sauce, then paint the wings with this with a basting brush, and pop back into the oven for a minute to dry the sauce. This is a great favorite in our house.
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Boofer on January 31, 2012, 08:52:28 AM
FWIW, I grabbed this out of our paper a couple years ago. No, I haven't tried these recipes.

-Boofer-
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Crystal on January 31, 2012, 04:14:02 PM
ok, dave, DH 'wants' to bbq them... Could i slow cook the ribs then when they are cold put them on the bbq?

Also, for the wings i get the same sauce in my searches, so will give it a try! I like them breaded and fried, so will do that then mix in the sauce..?

Thanks for those boofer, i found the same ones on a recipe site last night ;)
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: DeejayDebi on January 31, 2012, 07:59:09 PM
Oh please please don't boil your ribs! Your throwing away all the flavor! You can grill ribs and add a few chucnks of good fruit or nut wood off to the side and make a rib just as good as a slow smoked rib (Did I say that? Yes I did!).

The secret to a good grilled rib is a good rub. Keep your fires low so they don't burn and use a good rub - no sauce until right before you get ready to eat them if you insist on using a sause. The sugars in the sauce will burn too fast.

OKay ribs 101 assuming a grill not a smoker ...

1st buy a great looking full rack of ribs with nice marbling throughout. UNtrimmed is best. Hopefully they will look something like this:

(http://www.deejayssmokepit.net/ribs_files/Spareribs.jpg)

if you want to turn them into Kansas City style or baby back style just cut straight acrossed like this:

(http://www.deejayssmokepit.net/ribs_files/TrimmedRibs.jpg)

the sweetest meat is what you'll be cutting off.

This is the back of the rack, there's a little belly flap you need to trim off (This cooks fast and makes a great snack for the cook)

2nd remove the membrane from the back like in the pictures below, start at the big bone end lift it with a butterknife to get it going and

then grab it with a paper towel and pull accross the remaining rack. The paper towel helps to hold on to the membrane.

(http://www.deejayssmokepit.net/ribs_files/Membrane.jpg)

Once you've trimmed your ribs the way you want them, generaously apply your rub and let them sit for about an hour. A good rub will extract some meat juices, mix and make it's own sause. Sorry I don't seem to have a picture of rubbed ribs but just sprinkle it on and pat it on and wait an hour.

These are grilled ribs trimmed Kasas city style - no BBQ sause was used.

(http://www.deejayssmokepit.net/ribs_files/GrilledRibs.jpg)

To tell id your ribs are done grab both ends with two sets of tongs and fold them back against the curve. When they are done they ends will touch, if they are over done they will break apart. wrap in foil when finished and let them sit for about 15- 20 minutes before eatting.

If you need a good rib rub I have an eBook you can download here

Deejay's Book of Rubs (http://www.deejayssmokepit.net/Downloads_files/DJs%20Book%20of%20Rubs.pdf)

It pretty old but still a lot of good stuff in there.

ENjoy!










Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Boofer on February 01, 2012, 01:57:10 AM
I call that membrane "silverskin".

Yeah, I do the rub but let it sit wrapped in foil in the fridge overnight. Then I slow cook for several hours on the grill or in the oven, finishing on the grill to crust it up just a bit. On the grill I can toss a few pieces of wet smoking wood to give it additional flavor. Yumm!

Oh and I agree, once upon a time it was recommended to me to boil the ribs to remove the excess fat. You are correct. The flavor went down the drain with the boiled water. Never again.

-Boofer-
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Crystal on February 01, 2012, 08:48:54 PM
DH said boil.  I knew better, but he made me write the original post. Honestly, i dont like pork ribs lol! The chicken is for me ;)

So, i just got a new bbq with a hood which will make it easier to slow cook on the grill. Though, its gas, can i still chuck some wet wood chips (im assuming our bunnings  has smoker chips)? Can i just put them on the grill plate?
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: DeejayDebi on February 01, 2012, 09:42:43 PM
Boffer - I agree overnight is best if you can do it.

Crystal - A tin can will work or some heavy metal container. The chips really don't have to be wet they just take longer to burn. Once they dry out there's no difference. Any good dry nut or fruit wood should work fine. Stay away from heavy bark or mold it will make the food taste bad.
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Crystal on February 01, 2012, 11:59:20 PM
OK, wont worry about wetting. ive never smoked before ;)
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Boofer on February 02, 2012, 01:33:19 AM
Even buying a foil pan or fashioning a little foil container will work. Just soak the chips in water awhile. They need to smolder, not burn.

-Boofer-
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Sailor Con Queso on February 02, 2012, 08:41:57 AM
DJ - why cut Kansas City style? Seems like a waste of meat.
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Crystal on February 02, 2012, 06:02:17 PM
You dont waste that bit, thats the reward for the Chef in my opinion! Ah, tin foil, i can do that!! Thanks guys!
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: DeejayDebi on February 02, 2012, 08:03:24 PM
I don't usualy cut mine but alot of people like them that way. Never a waste! Snacks for the cook and some for the sausage! i actaually like that part best - tastes better to me. just has all those little cartledge bones. Just illustrating what kansas city style is.

You can just use a piece of tin foil and make a packet with small holes for air if they are small chips and as opposed to chunks. Boofer wet wood doesn't smolder it just dries out then smolders, but that's an on going battle with some people.
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Crystal on February 03, 2012, 05:18:04 PM
LOL, the tin foil i can do! I'll give it a go next batch. This ones going in the oven cos the gas is almost out on the BBQ!

BTW, we did the buffalo wings... MMMMMMMM!!!! I cant get 'hot sauce' here like yo guys get there, so i substituted with 'Spicy Red Sauce' which doesnt have much 'HOT' so i added some Hot chilli sauce. I didnt add enough though, will put more in next time. I did half in BBQ for the kids, they loved it! Aside from the pain in the butt of preping and frying the wings i'll definatly do this again!
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: David Helmers on February 04, 2012, 08:16:59 AM
That's why some years ago I switched to roasting the winds in the oven at high heat, on a wire rack so the fat drains off. We found them to get just as crisp as deep frying.
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Crystal on February 04, 2012, 02:34:36 PM
I like mine breaded, and i dont mind so much, its a bit exciting really cos the kids love them and all hang out checking to see if they are ready yet!
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: smilingcalico on February 05, 2012, 12:35:45 AM
Boiling isn't bad, it just makes hot ham water (drink it with your meal)! 
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: DeejayDebi on February 07, 2012, 09:28:21 PM
I didn't know buffalo wings were supposed to be fried. I've always grilled, smoked or broiled them.  :o
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: David Helmers on February 08, 2012, 08:31:06 AM
In the restaurant that my friend worked at back in the 70's, they deep fried the wings with no breading, just right in the oil. I made them that way for years, but once you've used the oil to fry chicken, it's got chicken fat in it. a few years ago I just started roasting them in the oven on a rack at 450° f, and they get quite crisp. Chicken wings are pretty good roasted, grilled, fried, smoked, or broiled. Sometimes I smoke them, but it's sort of a different dish, then, and I'll use a dry rub instead of the hot sauce, worcestershire and butter mix.
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: DeejayDebi on February 08, 2012, 08:27:17 PM
I don't do much frying only eggrolls for the most part but I even sprizt and bake them quite often. if it's meat in my house it is smoked. very seldom eat it any other way, unless it's leftovers.
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Crystal on February 12, 2012, 02:37:23 PM
I always fry my chicken, i loved fried chicken and it costs a fortune to buy from those kinda shops here. We only have it maybe once a fortnight, but we do different styles. Sometimes its plain fried chicken with Salad or veg, other times ill do a burger, some times just breaded strips, nuggets, pop corn style (i made them for Superbowl! And burnt the crap outta my finger!) I will only fry chicken when the oil almost needs changing, so i dont waste the oil. Cos you always have to chuck it after frying chicken, cos of the fat and flour that gets in the oil...

I personally reckon i make the best fried chicken, tastes pretty similar to the shop ;)
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: DeejayDebi on February 15, 2012, 01:45:59 PM
I love fried chicken but try to stay away from it. I have been grilling or broiling to get rid of the extra fat and it comes out pretty close to the same flavor but with less fat.  Those little pockets of lard looking fat on cold fried chicken just made my stomach turn.
Title: Re: American Style Pork Ribs & Buffalo Chicken?
Post by: Crystal on February 15, 2012, 10:52:08 PM
Well, i really love fried chicken, and i am wasting away here, so i can eat as much fried chicken as i please!! LOL, not really... Actually, we usually have either thighs or breast with no skin and bread them as strips or fillets for burgers... We dont often have skin on our chicken.

Mainly i do it because we cant afford to go out and treat the kids to bought fried chicken, so we make a big deal out of making it at home and making it very special!