CAROLINA RED RIBS (OVEN METHOD)
-BABY BACK RIBS
-BONEFOOD DRY RUB
-BONEFOOD “CAROLINA RED RIB” SAUCE
METHOD:
- WASH RIBS AND PAT DRY.
- USING A KNIFE CAREFULLY CUT ACROSS WHITE MEMBRANE
ON BACKSIDE OF RIBCAGE AND REMOVE IT BY PULLING IT OFF. SOMETIMES A DRY PAPER TOWEL WILL INCREASE YOUR GRIP.
- SEASON RIBS LIBERALLY WITH BONEFOOD DRY RUB
- PREHEAT OVEN TO 350deg. ,PLACE RIBS ON ROASTING PAN, PLACE ON MIDDLE RACK FOR 1 TO 1 ½ HOURS UNTIL A NICE CRISPY COLOR APPEARS.
- GENEROUSLY BRUSH ON CAROLINA RIB SAUCE AND BACK OVEN HEAT DOWN TO 250 deg., CONTINUE COOKING RIBS “LOW AND SLOW” UNTIL DESIRED DONENESS(USUALLY ANOTHER 1 ½ TO 2 HRS.), APPLYING MORE SAUCE AS NEEDED.
- * FOR A PROFESIONAL TOUCH BRUSH RIBS ONE MORE TIME AND FLASH UNDER BROILER.YOU MUST KEEP A VERY SHARP EYE ON THIS PROCESS. NO MORE THAN 3 TO 5 MINUTS. YOU ARE LOOKING FOR A NICE CARAMALIZATION TO APPEAR.
- ALWAYS LET MEAT “REST” FOR A SHORT TIME AFTER YOU PULL IT OUT OF THE OVEN AND BEFORE CUTTING IT TO SERVE
- ENJOY!
NOTE:
ANYONE WHO DOESN’T HAVE A GRILL SHOULD USE THIS METHOD BUT WE FEEL THAT INDIRECT GRILLING DOES EVERYTHING THAT BAKING DOES AND MAKES IT TASTE A WHOLE LOT BETTER.
KNOWING WHEN RIBS ARE DONE:
HERE ARE A FEW TIPS ON KNOWING WHEN RIBS ARE DONE
1. THE EXTERIOR IS A CRISPY BROWN COLOR
2. THE RIB MEAT HAS SHRUNK BACK ABOUT ½ INCH FROM THE ENDS OF THE BONE
3. THE RIBS ARE TENDER ENOUGH TO PULL APART WITH YOUR FINGERS BUT NOT TO THE POINT OF FALLING APPART
4. WE THINK RIBS SHOULD HAVE SOME CHEWABILITY TO THEM
5. RIBS THAT HAVE BEEN PROPERLY SMOKED WILL HAVE A RED LAYER JUST BELOW THE CRUSTY SURFACE CALLED A SMOKE RING.
THIS IS VERY DESIRABLE AND IF YOU HAVE ONE OF THESE SMOKE RINGS ON YOUR RIBS YOU HAVE DONE THEM RIGHT. |
