From Talk
Posted by freddy2000, September 21, 2008 at 11:21 AM
Okay, I rubbed my 4 racks of st Louis ribs with a version of Bittman's rub (salt, sugar, cumin, paprika and chile powder) and then the next day put them on foil lined cookie sheets, into the oven at 180 degrees for 9 hours! sauced them a little (with bone suckin sauce) at the end and jacked up the temp to get a glaze.
They were AMAZING-- moist, incredibly flavorful-- tender but not mushy. The best ribs I have ever had.
From Talk
Posted by freddy2000, September 19, 2008 at 8:35 PM
I have 4 racks of St Louis ribs-- I am planning on making a rub from paprika, cumin, chili powder, sugar and salt and pepper. Should I put the rub on tonight? also was planning on cooking uncovered at 180 degrees --for 6 hours. a pal swears by this but I've never tried it.
From Talk
Posted by freddy2000, February 12, 2008 at 9:19 AM
I have been searching for a ham that is nearly as good!! Please, any advice? I will mail order if neccessary.
Website:
Location:
About:
Favorite foods:
Last bite on earth: