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Food & Wine Ground >> alpo's Ribs
| 1/27/06 11:21 AM | |
Mullet @ Heart
17 
Edited: 27-Jan-06 Member Since: 01/01/2001 Posts: 31503 |
Post the recipe! |
| 1/27/06 11:33 AM | |
|
Mullet @ Heart
17
Edited: 27-Jan-06 11:32 AM Member Since: 01/01/2001 Posts: 31506 |
I don't have pics, but I have tasted them on several occasions. |
| 1/27/06 8:04 PM | |
|
whatever
9
Edited: 27-Jan-06 Member Since: 01/01/2001 Posts: 722 |
Is this the one? I took it of the UG some time ago, but never made them. Get yourself some babyback pork ribs. Cut them into about groups of 3. The racks I buy have 14 ribs, so there's 3 groups of 4, then I save the biggest ribs for last and cut the odd group of 2. Marinade using the following: a bunch of soy sauce, half a cup or so a handful of brown sugar half a Dr. Pepper half a beer black pepper, onion powder and garlic powder to taste (use a lot..I'm guessing a table spoon or so) about a half cup of bourbon One rack with these ingredients will fit perfectly in a 1 gallon freezer ziplock. Squeeze out the air so that they're completely covered. Marinate overnight. Next day: Space them out in a pan that has high edges. A standard 9x13 pan will be fine. It must have high edges or the fat will leak everywhere. Cover very tightly with aluminum foil Bake in an oven @ 300 F for 4 hours. Yes, 4 hours. Remove the ribs and place in a smoker. When the 4 hours is up, cold smoke* the ribs for an hour and 15 minutes. * - keep the temperature as low as possible in the smoker...150 F tops. This will probably be impossible in a BBQ pit or grill..you will probably need a real smoker. When the 1:15 is up, baste the ribs in your favorite BBQ sauce, both sides of course. Smoke for an additional 30 minutes. Serve. |
| 1/28/06 10:00 AM | |
|
Mullet @ Heart
17
Edited: 28-Jan-06 Member Since: 01/01/2001 Posts: 31529 |
^^^ That's the one! We even call them Alpo's Ribs here at my house. Kinda creeps friends out 'cause it makes them think of the dog food. |
| 1/28/06 7:20 PM | |
|
alpo
8
Edited: 28-Jan-06 Member Since: 01/01/2001 Posts: 19257 |
yeah, that's the one. I have since slightly modified it. I now pour some of the marinade into the bottom of the 9x13 pan before covering and baking. It helps keep even more of the moisture in. |
| 1/28/06 8:22 PM | |
|
whatever
9
Edited: 28-Jan-06 Member Since: 01/01/2001 Posts: 724 |
I'll have to head over to Costco to get some ribs and try it. How important is the bourbon? Is it really worth buying some for the recipe? |
| 1/28/06 8:31 PM | |
|
alpo
8
Edited: 28-Jan-06 Member Since: 01/01/2001 Posts: 19259 |
it is not completely necessary..if you don't have any around, I wouldn't bother.. |
| 4/15/06 3:36 PM | |
|
sabrutat
7
Edited: 15-Apr-06 Member Since: 01/01/2001 Posts: 10369 |
ttt |
| 4/15/06 7:43 PM | |
|
sabrutat
7
Edited: 15-Apr-06 Member Since: 01/01/2001 Posts: 10370 |
Is their an alternative to smoking them? I don't have a smoker, and my apartment complex doesn't allow them... Cheers Stef |
| 4/16/06 11:21 AM | |
|
Mullet @ Heart
17
Edited: 16-Apr-06 Member Since: 01/01/2001 Posts: 33339 |
They're pretty much cooked when they come out of the oven. From there, I just grill them long enough to cook BBQ sauce on. Certainly not as good as smoked, but it's the best I can do with the equipment I have. |
| 4/16/06 7:42 PM | |
|
chadk
94
Edited: 16-Apr-06 Member Since: 05/12/2003 Posts: 6093 |
Sounds like a lot of work. I may try it though, just because my forum homies say it's good. |
| 4/19/06 2:06 PM | |
|
Nodus Inc
Edited: 19-Apr-06 Member Since: 03/21/2005 Posts: 391 |
ttt |
| 4/19/06 2:37 PM | |
|
alpo
8
Edited: 19-Apr-06 Member Since: 01/01/2001 Posts: 20274 |
It's barely any work at all, it just takes time to cook. |
| 4/19/06 8:49 PM | |
crescentwrench
55
Edited: 19-Apr-06 Member Since: 01/01/2001 Posts: 18182 |
Yeah, looks like a whole day of prep, but 23 hours 50 minutes of that is marinating in the fridge. And if you are going to smoke anything, you have to want to do it. Noone ever says, "Hey, I'm hungry. You want to get some take-out or you want me to smoke a brisket?" |
| 5/30/06 11:13 AM | |
|
Bill Brasky
Edited: 30-May-06 Member Since: 11/24/2002 Posts: 4756 |
GF and I had these last night. Damn they were good. I tweaked the recipe a little bit, like I do with everything, (added 3 Tbs worcestershire and some other things) but I don't think it was necessary. I don't have a smoker, so I just made do with my grill like Mullet does. Like I said, they were damn good. I had them with some left-over mellon and my favorite grilled corn recipe (which I will post on a different thread) and it was a fantastic Summer dinner. |
| 5/30/06 10:05 PM | |
|
bigbrando
Edited: 30-May-06 Member Since: 10/15/2002 Posts: 354 |
how do you guys get the meat soft, so that it literally falls off the bone? Someone once told me to boil the meat first then marinade it and then grill it. Any ideas? |
| 5/30/06 10:07 PM | |
|
alpo
8
Edited: 30-May-06 Member Since: 01/01/2001 Posts: 20929 |
Did you read the fucking recipe? God dammit! |
| 5/31/06 1:13 AM | |
|
Bill Brasky
Edited: 31-May-06 Member Since: 11/24/2002 Posts: 4786 |
After 4 hours in the oven you will have a tough time keeping the meat on the bone. Well done, alpo. Bravo. |
| 5/31/06 8:30 AM | |
|
alpo
8
Edited: 31-May-06 Member Since: 01/01/2001 Posts: 20930 |
thanks |
| 6/30/06 10:13 PM | |
|
jimmy picaya
1
Edited: 30-Jun-06 Member Since: 02/20/2006 Posts: 23 |
for later |
| 6/30/06 11:23 PM | |
|
Kevin Curtis
6
Edited: 30-Jun-06 Member Since: 07/17/2001 Posts: 3293 |
"GF and I had these last night.... I had them with some left-over mellon and my favorite grilled corn recipe" Hey Bill, Ever try putting bacon around the corn, wrapping it in tinfoil, and grilling it? :) -Kev |
| 7/12/06 11:47 PM | |
|
Nebuchadnezzar
Edited: 12-Jul-06 Member Since: 01/01/2001 Posts: 766 |
alpo, i saw on another thread that you used a jack daniel's TGIF glaze... is that on top of the marinade? |
| 7/12/06 11:48 PM | |
|
Bill Brasky
Edited: 12-Jul-06 Member Since: 11/24/2002 Posts: 5434 |
LOL @ Kev. |
| 7/13/06 10:40 AM | |
|
alpo
8
Edited: 13-Jul-06 Member Since: 01/01/2001 Posts: 21655 |
That was a different recipe, Nebuchadnezzar. |
| 7/24/06 1:45 AM | |
|
Jonwell
6
Edited: 24-Jul-06 Member Since: 01/01/2001 Posts: 42805 |
I made these tonite, holy shit they were good! |
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