Thread: Ribs, smoked then grilled

A Moose in Love wrote:
> Has anyone ever tried side ribs this way? At the restaurant where I
> worked when I was going to high school, the ribs were put into an
> electric smoker. A few times per week, maybe three times per week or
> so. When an order came in, they were put over charcoal (briquettes,
> not lump) sauced and served. They were a real hit.
> The manager, the general manager at the time though was a degreed
> asshole who didn't have the respect of anyone.
> I think that this method of cooking is great for restaurants, because
> you don't have to worry about ribs that are 2 days old. Just grill
> em' up. I wish I had their bbq sauce recipe though.
> The sweet rib recipe I know though. Through trial and error.
> They were smoked like their regular ribs. The sauce was this:
> Brown sugar, apple juice, and ginger ale. This was cooked down for
> about 30 minutes or so until it got a bit syrupy. When an order for
> sweet ribs came in, the ribs were dumped into this sauce and simmered
> for quite a while, about 15 to 20 minutes or so. We didn't get very
> many orders for sweet ribs. On a busy Saturday night, perhaps 5
> orders if that. They were pretty good though. In their own right.
> You see what they did though. They braised their pig tails in brown
> sugar, apple juice and ginger ale. Then they used that liquid to do
> their sweet ribs.

This is a commonly used technique in restaurants. Par cook it with
smoke, then finish on a grill right before service.

Only done for the convenience of the server. If you're cooking it
yourself you may as well do it right.

"A Moose in Love" <[email protected]> wrote in message
news:[email protected]...
> Has anyone ever tried side ribs this way? At the restaurant where I
> worked when I was going to high school, the ribs were put into an
> electric smoker. A few times per week, maybe three times per week or
> so. When an order came in, they were put over charcoal (briquettes,
> not lump) sauced and served. They were a real hit.

yes, I use an electric smoker, then grill. Some people claim they are the
best they ever had, but who knows what the heck they have been eating.

In article <[email protected]>,
A Moose in Love <[email protected]> wrote:

> The manager, the general manager at the time though was a degreed
> asshole who didn't have the respect of anyone.

aw, so you were fired?

"A Moose in Love" <[email protected]> wrote in message
news:[email protected]...
> Has anyone ever tried side ribs this way? At the restaurant where I
> worked when I was going to high school, the ribs were put into an
> electric smoker. A few times per week, maybe three times per week or
> so. When an order came in, they were put over charcoal (briquettes,
> not lump) sauced and served. They were a real hit.
> The manager, the general manager at the time though was a degreed
> asshole who didn't have the respect of anyone.
> I think that this method of cooking is great for restaurants, because
> you don't have to worry about ribs that are 2 days old. Just grill
> em' up. I wish I had their bbq sauce recipe though.
> The sweet rib recipe I know though. Through trial and error.
> They were smoked like their regular ribs. The sauce was this:
> Brown sugar, apple juice, and ginger ale. This was cooked down for
> about 30 minutes or so until it got a bit syrupy. When an order for
> sweet ribs came in, the ribs were dumped into this sauce and simmered
> for quite a while, about 15 to 20 minutes or so. We didn't get very
> many orders for sweet ribs. On a busy Saturday night, perhaps 5
> orders if that. They were pretty good though. In their own right.
> You see what they did though. They braised their pig tails in brown
> sugar, apple juice and ginger ale. Then they used that liquid to do
> their sweet ribs.

I'm sure it beats the heck out of par-boiling them like a guy I know does.
Bob-tx

On Sep 13, 10:47*pm, "Malcom \"Mal\" Reynolds" <atlas-
bug...@invalid.invalid> wrote:
> In article <1388895b-dfb3-4618-8490-68f4167b7...@en1g2000vbb.googlegroups..com>,
> *A Moose in Love <parkstreetboo...@gmail.com> wrote:
>
> > The manager, the general manager at the time though was a degreed
> > asshole who didn't have the respect of anyone.
>
> aw, so you were fired?

No.

"A Moose in Love" <[email protected]> wrote in message
news:[email protected]...
> Has anyone ever tried side ribs this way? At the restaurant where I
> worked when I was going to high school, the ribs were put into an
> electric smoker. A few times per week, maybe three times per week or
> so. When an order came in, they were put over charcoal (briquettes,
> not lump) sauced and served. They were a real hit.

The last couple times I've smoked ribs in a WSM for a couple hours then
sealed them in Aluminum foil and baked them for 2 hours at 225 and then did
about 20 minutes on the gas grill for a little crisp and char. They've been
some of the most moist and well smoked ribs I've done. Could be wrong but
the baking seems to enhance the previous smoking process. I see, and taste,
a more pronounced smoke ring and smoke flavor. And the couple hours in the
oven imparts a glorious smoke perfume that lingers in the house a day or so.

On Tue, 13 Sep 2011 16:51:51 -0700, Mort <[email protected]> wrote:

>A Moose in Love wrote:
>> Has anyone ever tried side ribs this way?
>
>This is a commonly used technique in restaurants. Par cook it with
>smoke, then finish on a grill right before service.
>
>Only done for the convenience of the server. If you're cooking it
>yourself you may as well do it right.

I know a guy with a commercial electric smoker. He does them for a
few restaurants and caterers. I've had them several times finished
over charcoal, lump, and a gas grill. The lump is the best but it's
still not like smoking the whole time with lump/wood. They never got
enough flavor and needed sauce.

Lou

On Wed, 14 Sep 2011 04:34:32 -0500, "Bob-tx" <No Spam no contact>
wrote:

>
>
>"A Moose in Love" <[email protected]> wrote in message
>news:[email protected]...
>> Has anyone ever tried side ribs this way? At the restaurant where I
>> worked when I was going to high school, the ribs were put into an
>> electric smoker. A few times per week, maybe three times per week or
>> so. When an order came in, they were put over charcoal (briquettes,
>> not lump) sauced and served. They were a real hit.
>> The manager, the general manager at the time though was a degreed
>> asshole who didn't have the respect of anyone.
>> I think that this method of cooking is great for restaurants, because
>> you don't have to worry about ribs that are 2 days old. Just grill
>> em' up. I wish I had their bbq sauce recipe though.
>> The sweet rib recipe I know though. Through trial and error.
>> They were smoked like their regular ribs. The sauce was this:
>> Brown sugar, apple juice, and ginger ale. This was cooked down for
>> about 30 minutes or so until it got a bit syrupy. When an order for
>> sweet ribs came in, the ribs were dumped into this sauce and simmered
>> for quite a while, about 15 to 20 minutes or so. We didn't get very
>> many orders for sweet ribs. On a busy Saturday night, perhaps 5
>> orders if that. They were pretty good though. In their own right.
>> You see what they did though. They braised their pig tails in brown
>> sugar, apple juice and ginger ale. Then they used that liquid to do
>> their sweet ribs.
>
>I'm sure it beats the heck out of par-boiling them like a guy I know does.
>Bob-tx

Does he save the water for soup?

Lou

In article <[email protected]>,
A Moose in Love <[email protected]> wrote:


> > > > > The manager, the general manager at the time though was a degreed
> > > > > asshole who didn't have the respect of anyone.
> >
> > > > aw, so you were fired?
> >
> > > No.
> >
> > then what was the point of ragging on the manager?
>
> He spread a very serious false rumor about me. I'm not getting into the
> why's of the whole thing, or what this was, but it caused me much grief. It's
> not that I have anything against people with degrees, but some of the degreed
> people happen to be educated beyond their intelligence as was this buffoon.
> I'd like to spill the whole sad saga, including his name and offense, on the
> internet, but that could very well cause me problems such as a law suit, in
> and out of court etc. Nothing I want to deal with really. I saw him about 4
> years back, and he stuck out his hand. He wanted to shake mine. Like hell.
> He was a relative of one of the people that loaned money to the above
> mentioned restaurant. People believed him and not me. I was just a kid. In
> his defense, he was given false information, and then ran with it. He should
> have come to me first though. He did a lot of damage.

boohoo, what did that have to do with the ribs?

pork broth occurs in a lot of asian soups, Lee
"blake murphy" <[email protected]> wrote in message
news:[email protected]..
> On Wed, 14 Sep 2011 10:31:27 -0500, Lou Decruss wrote:
>
>> On Wed, 14 Sep 2011 04:34:32 -0500, "Bob-tx" <No Spam no contact>
>> wrote:
>>>
>>>I'm sure it beats the heck out of par-boiling them like a guy I know
>>>does.
>>>Bob-tx
>>
>> Does he save the water for soup?
>>
>> Lou
>
> pork broth is just not something i can wrap my mind around. (ham seems
> different somehow.)
>
> your pal,
> blake

"Lou Decruss" <[email protected]> wrote in message
news:[email protected]..
> On Wed, 14 Sep 2011 04:34:32 -0500, "Bob-tx" <No Spam no contact>
> wrote:
>
>>
>>
>>"A Moose in Love" <[email protected]> wrote in message
>>news:[email protected]...
>>> Has anyone ever tried side ribs this way? At the restaurant where I
>>> worked when I was going to high school, the ribs were put into an
>>> electric smoker. A few times per week, maybe three times per week or
>>> so. When an order came in, they were put over charcoal (briquettes,
>>> not lump) sauced and served. They were a real hit.
>>> The manager, the general manager at the time though was a degreed
>>> asshole who didn't have the respect of anyone.
>>> I think that this method of cooking is great for restaurants, because
>>> you don't have to worry about ribs that are 2 days old. Just grill
>>> em' up. I wish I had their bbq sauce recipe though.
>>> The sweet rib recipe I know though. Through trial and error.
>>> They were smoked like their regular ribs. The sauce was this:
>>> Brown sugar, apple juice, and ginger ale. This was cooked down for
>>> about 30 minutes or so until it got a bit syrupy. When an order for
>>> sweet ribs came in, the ribs were dumped into this sauce and simmered
>>> for quite a while, about 15 to 20 minutes or so. We didn't get very
>>> many orders for sweet ribs. On a busy Saturday night, perhaps 5
>>> orders if that. They were pretty good though. In their own right.
>>> You see what they did though. They braised their pig tails in brown
>>> sugar, apple juice and ginger ale. Then they used that liquid to do
>>> their sweet ribs.
>>
>>I'm sure it beats the heck out of par-boiling them like a guy I know does.
>>Bob-tx
>
> Does he save the water for soup?
>
> Lou

I don't know, but that's a good question. I wish I'd thought of it.
Bob-tx

On 14-Sep-2011, "Storrmmee" <[email protected]> wrote:

> pork broth occurs in a lot of asian soups, Lee
> "blake murphy" <[email protected]> wrote in message
> news:[email protected]..
> > On Wed, 14 Sep 2011 10:31:27 -0500, Lou Decruss wrote:
> >
> >> On Wed, 14 Sep 2011 04:34:32 -0500, "Bob-tx" <No Spam no contact>
> >> wrote:
> >>>
> >>>I'm sure it beats the heck out of par-boiling them like a guy I know
> >>>does.
> >>>Bob-tx
> >>
> >> Does he save the water for soup?
> >>
> >> Lou
> >
> > pork broth is just not something i can wrap my mind around. (ham seems
> > different somehow.)
> >
> > your pal,
> > blake

Thanks for that tip Lee. A few token veggies and some noodles and Viola!
Asian soup. I suppose most folks just buy the Ramen in the single serve
packages, but larger packages of plain noodles are available at all of the
asian stores and probably in the ethnic sections of most big stores. I use
the stuff a lot, but tend to forget because of my Pennsylvania Dutch
heritage.

--
Brick(Too soon old and too late smart)

On Wed, 14 Sep 2011 21:03:57 -0500, Storrmmee wrote:

> pork broth occurs in a lot of asian soups, Lee

oh, i know it's widely used but it smells funny to me.

your pal,
blake

> "blake murphy" <[email protected]> wrote in message
> news:[email protected]..
>> On Wed, 14 Sep 2011 10:31:27 -0500, Lou Decruss wrote:
>>
>>> On Wed, 14 Sep 2011 04:34:32 -0500, "Bob-tx" <No Spam no contact>
>>> wrote:
>>>>
>>>>I'm sure it beats the heck out of par-boiling them like a guy I know
>>>>does.
>>>>Bob-tx
>>>
>>> Does he save the water for soup?
>>>
>>> Lou
>>
>> pork broth is just not something i can wrap my mind around. (ham seems
>> different somehow.)
>>
>> your pal,
>> blake

On Thu, 15 Sep 2011 13:29:46 -0400, blake murphy
<[email protected]> wrote:

> On Wed, 14 Sep 2011 21:03:57 -0500, Storrmmee wrote:
>
> > pork broth occurs in a lot of asian soups, Lee
>
> oh, i know it's widely used but it smells funny to me.
>
That doesn't stop me from throwing in a few when I'm making stock from
a mixture of bones. I often mix beef and chicken. If I've got a
couple of pork bones, they'll go in it too.

--
I love cooking with wine.
Sometimes I even put it in the food.

blake murphy <[email protected]> wrote:
> On Wed, 14 Sep 2011 21:03:57 -0500, Storrmmee wrote:
>
>> pork broth occurs in a lot of asian soups, Lee
>
> oh, i know it's widely used but it smells funny to me.
>
> your pal,
> blake
>

Haven't you ever thrown pork hocks in a pot of beans?

Smoked pig foot soup and beans!

On Thu, 15 Sep 2011 13:35:58 -0500, "Nunya Bidnits"
<[email protected]> wrote:

> Haven't you ever thrown pork hocks in a pot of beans?
>

I've only used smoked pork hocks.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 15/09/2011 3:13 PM, sf wrote:
> On Thu, 15 Sep 2011 13:35:58 -0500, "Nunya Bidnits"
> <[email protected]> wrote:
>
>> Haven't you ever thrown pork hocks in a pot of beans?
>>
>
> I've only used smoked pork hocks.
>


Back in the days when I did not know how to make good soup, I used ham
and bones to make pea soup^. The results were not great. Now I use
smoked ham hock and the peas soup is incredible.

On 15-Sep-2011, "Nunya Bidnits" <[email protected]>
wrote:

> X-MSMail-Priority: Normal
>
> blake murphy <[email protected]> wrote:
> > On Wed, 14 Sep 2011 21:03:57 -0500, Storrmmee wrote:
> >
> >> pork broth occurs in a lot of asian soups, Lee
> >
> > oh, i know it's widely used but it smells funny to me.
> >
> > your pal,
> > blake
> >
>
> Haven't you ever thrown pork hocks in a pot of beans?
>
> Smoked pig foot soup and beans!

I think the OP was talking about pork broth as in "from boiling
raw pork". Smoked hocks are an entirely different critter as I'm
sure you well know.

--
Brick(Too soon old and too late smart)

Brick <[email protected]> wrote:
> On 15-Sep-2011, "Nunya Bidnits"
> <[email protected]> wrote:
>
>> X-MSMail-Priority: Normal
>>
>> blake murphy <[email protected]> wrote:
>>> On Wed, 14 Sep 2011 21:03:57 -0500, Storrmmee wrote:
>>>
>>>> pork broth occurs in a lot of asian soups, Lee
>>>
>>> oh, i know it's widely used but it smells funny to me.
>>>
>>> your pal,
>>> blake
>>>
>>
>> Haven't you ever thrown pork hocks in a pot of beans?
>>
>> Smoked pig foot soup and beans!
>
> I think the OP was talking about pork broth as in "from boiling
> raw pork". Smoked hocks are an entirely different critter as I'm
> sure you well know.

True enough.

Surely somebody somewhere in the world must make pig soup that tastes good.
Thing is, no matter how good it tastes, pig soup is never going to sound
good!