Occasionally someone gets in a hurry if I'm not watching closely, and pulls ribs off the smoker too soon. Tough ribs, but already have spent the night in the cooler. Anyone ever come up with a good solution? thanks
Ray
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Have used tough spare ribs before, I cooked em in the pinto bean recipe, found in Cook Shack recepies substituted the ham hock for the ribs. Cooked long enough to tenderize the meat. And added lots of flavor to the beans.
Cover them with onions and kraut and simmer on the oven til tender...just like gramma used to make
Jackitup,
It sounds like you have been hanging around the Kaiserhoff in New Ulm. Actually, you can cover them with kraut and put them back into your cookshack, and then let them cook down until falling apart. I also do the same thing with smoked riblets and pork hocks. They are far better coming from the CS than the oven.
I wish I was closer to Hastings, we could get together for some ribs and a few brews, even though I don't like strengtheners.
It sounds like you have been hanging around the Kaiserhoff in New Ulm. Actually, you can cover them with kraut and put them back into your cookshack, and then let them cook down until falling apart. I also do the same thing with smoked riblets and pork hocks. They are far better coming from the CS than the oven.
I wish I was closer to Hastings, we could get together for some ribs and a few brews, even though I don't like strengtheners.
Ray, I like to take that underdone slab that's been in the fridge or even has been frozen and defrosted and wrap it in foil leaving one end of the packet open. Put in one or two tablespoons of water or apple jice (it won't take much) close 'er up and place it in a 250 degree oven or back in the smoker for about an hour or more depending on how under done it is. Remove the foil, put it back in the oven about thirty minutes to tighten up a little then put on a finishing sauce and back in the oven a few more minutes so it can glaze over. They'll come out almost as good as right out of the smoker.