Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
Foodie
1764
Fri Mar 02, 2007 1:32 pm
38 degrees 25' 25' N 85 degrees 36' 2' W
AmyBK wrote:Becky, I'd love to hear more about pernil; would you share your recipe?
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
Becky M wrote:OMG!!!!! I sat here for over an hour typing out the way i make my pernil.... all in between afternoon baths for the boys, my girls coming home from school, afternoon snacks, etc etc.... and when i hit submit.... IT DISSAPPEARED!!!!!
i am most upset!!! i really do apologize.... jeez, i am really pissed. i wont get to post again until tonight.
again... sorry about that. dont know what i did to mess it up.... grrrrr
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
Chris LM wrote:Take some babyback ribs, remove the skin, remove the small bones between the larger bones on the rack (not between everyone), then rub them down with your favorite rub. Put them into a large pan, with a rack on the bottom to keep the ribs from sitting on the bottom, add some water, then seal the pan with plastic wrap & then foil. Bake at 225 for about three hours. Take out, glaze with favorite sauce, and finish on the grill or in the broiler, just enough to glaze the ribs with the sauce. This works every time & they are moist, falling off the bone, and tender.
Show me some ribs that have been in the smoker for 12 hours & I'll show you some ribs that are tough & dry.
Steve P wrote:Carla's situation aside, ya'll need to get away from this oven stuff. You can buy a nice little Brinkman "bullet smoker" which will turn out perfectly good "Q" for under 50 bucks (on sale)...
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
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