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Baby back ribs have a thin, slick membrane covering the bone – you can remove this membrane or leave it intact. The membrane will often have a nice, papery crackle when the ribs are grilled ...
Dry-brine the hens with a little five-spice powder, brown sugar, fresh grated orange peel, ... (2 to 2 ½ pounds) baby back ribs. Small hardwood hickory chips. ¼ cup distilled vinegar.
4 quarts cold water 1 cup kosher salt #189; cup packed light brown sugar 2 slabs baby back ribs (31/2-pounds) 4 teaspoons Smoky Paprika Rub (see note) Spicy Apple Glaze 3 ...
The Food Network chef’s biggest trick for creating the perfect baby back ribs is soaking them in a vinegar-based brine prior to cooking. He pairs 1 cup of apple cider vinegar with 2 cups of ...
Dear Lynne: My baby back ribs never taste like the ones in restaurants. They are grilled with lots of coals, and I brush on the barbecue sauce. Then they are as dry as tree bark. Usually my ...
This recipe is designed with tender baby-back ribs in mind. If you prefer larger, meatier spare ribs, simply reduce the oven temperature to 300F, and increase the cooking time to 3 1/2 to 4 hours.
Arrange the chickens, skin side down, on the grill over the drip pan. Cover and cook the chickens for about 1 hour at 250°F, rotating them a few times, until the skin is crisp.
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