GM's Thread About Everything/GM's Thread About Nothing (12 Viewers)

[YSR]

Literally lost a BMW in a drunken stooper

Did anyone find it? Is it out there somewhere, waiting to be taken?

It was found 3-4 days later.

Long story short

Blew a red light

Got pulled over

Cops parked car and put her in a cab home, which led everyone to believe that the red light wasn't the only thing she blew that night

No memory of where car was parked

Go on....

you mentioned sperm donor in the initial post...couldn't she just have been knocked up?

This was about 5 years ago. So unless my friends ex is YSR....

I'm only 38.

 

[Homer J Simpson]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

 

[Captain Quinoa]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

Blowtorch

 

[Bob Sacamano]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

Blowtorch

torch is his dog?

 

[Homer J Simpson]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

Blowtorch

torch is his dog?

HEYOOOOOO!

 

[Bob Sacamano]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

Blowtorch

torch is his dog?

HEYOOOOOO!

Don't forget the coffee imo

 

[RedmondLonghorn]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

 

[BobbyLayne]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

 

[krista4]

Naan sucks

Hiking sucks

Cats sucks

Pizza Ovens sucks

Moving sucks

Oh that is just about enough.

ETA: Actually eating naan at this very moment.

ETA2: And did a 2-1/2 hour hike this morning. And there are at least two cats in my sight right now.

 

[walnutz]

Naan sucks

Hiking sucks

Cats sucks

Pizza Ovens sucks

Moving sucks

Oh that is just about enough.

ETA: Actually eating naan at this very moment.

 

[Bob Sacamano]

I actually love naan.

 

[Captain Quinoa]

Naan sucks

Hiking sucks

Cats sucks

Pizza Ovens sucks

Moving sucks

Oh that is just about enough.

ETA: Actually eating naan at this very moment.

ETA2: And did a 2-1/2 hour hike this morning. And there are at least two cats in my sight right now.

his whole post is naansense

 

[RedmondLonghorn]

Naan sucks

Hiking sucks

Cats sucks

Pizza Ovens sucks

Moving sucks

Oh that is just about enough.

ETA: Actually eating naan at this very moment.

ETA2: And did a 2-1/2 hour hike this morning. And there are at least two cats in my sight right now.

 

[BobbyLayne]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

Presuming you have one, internal temp should be 145 when it's done.

(aside - 165 for chicken, 160 for ground meats)

 

[Homer J Simpson]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

Presuming you have one, internal temp should be 145 when it's done.

(aside - 165 for chicken, 160 for ground meats)

I'm cooking the #### for 3 and a half hours...pretty sure I don't need a thermometer to tell me it's done. My question was about getting a crispy crust on the outside.

 

[Thorn]

Naan sucks

Hiking sucks

Cats sucks

Pizza Ovens sucks

Moving sucks

Oh that is just about enough.

ETA: Actually eating naan at this very moment.

ETA2: And did a 2-1/2 hour hike this morning. And there are at least two cats in my sight right now.

Annyong!

(Hello!)

 

[Homer J Simpson]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Thanks. It's a 4.5 pound slab so I think I'm going to unwrap it at 3.5 hours, let it bake for another 20-30, slather it with butter, then broil it for a few minutes.

Should work, right?

 

[BobbyLayne]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

Presuming you have one, internal temp should be 145 when it's done.

(aside - 165 for chicken, 160 for ground meats)

I'm cooking the #### for 3 and a half hours...pretty sure I don't need a thermometer to tell me it's done. My question was about getting a crispy crust on the outside.

And I'm pretty sure cooking times vary widely and you should go by internal temp.

Unwrap it for the last 20 minutes. Just open it up, the oven will make it crisp. Or 5 minutes in the broiler if you prefer.

 

[BobbyLayne]

timmay's thread was interesting for all of two days while he ran through the top 20 college football programs of all time.

Up next:

A Modern History of RussiaWell, it was a run.

 

[Homer J Simpson]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

Presuming you have one, internal temp should be 145 when it's done.

(aside - 165 for chicken, 160 for ground meats)

I'm cooking the #### for 3 and a half hours...pretty sure I don't need a thermometer to tell me it's done. My question was about getting a crispy crust on the outside.

And I'm pretty sure cooking times vary widely and you should go by internal temp.

Unwrap it for the last 20 minutes. Just open it up, the oven will make it crisp. Or 5 minutes in the broiler if you prefer.

It's ribs. The thickest point is about an inch thick. Pretty sure I'm covered.

 

[Homer J Simpson]

timmay's thread was interesting for all of two days while he ran through the top 20 college football programs of all time.

Up next:

A Modern History of RussiaWell, it was a run.

Sounds worse than RibChat.

 

[Thorn]

timmay's thread was interesting for all of two days while he ran through the top 20 college football programs of all time.

Up next:

A Modern History of RussiaWell, it was a run.

No. No, it wasn't a run.

 

[BobbyLayne]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

Presuming you have one, internal temp should be 145 when it's done.

(aside - 165 for chicken, 160 for ground meats)

I'm cooking the #### for 3 and a half hours...pretty sure I don't need a thermometer to tell me it's done. My question was about getting a crispy crust on the outside.

And I'm pretty sure cooking times vary widely and you should go by internal temp.

Unwrap it for the last 20 minutes. Just open it up, the oven will make it crisp. Or 5 minutes in the broiler if you prefer.

It's ribs. The thickest point is about an inch thick. Pretty sure I'm covered.

What's your address? I'll order you a meat thermometer.

 

[Notorious T.R.E.]

At the 2:45 mark turn that #### up to 500, imo

 

[Dan Lambskin]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

Presuming you have one, internal temp should be 145 when it's done.

(aside - 165 for chicken, 160 for ground meats)

I'm cooking the #### for 3 and a half hours...pretty sure I don't need a thermometer to tell me it's done. My question was about getting a crispy crust on the outside.

And I'm pretty sure cooking times vary widely and you should go by internal temp.

Unwrap it for the last 20 minutes. Just open it up, the oven will make it crisp. Or 5 minutes in the broiler if you prefer.

It's ribs. The thickest point is about an inch thick. Pretty sure I'm covered.

I always figure I can count on the booze to kill off any potential parasites

 

[RedmondLonghorn]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

Presuming you have one, internal temp should be 145 when it's done.

(aside - 165 for chicken, 160 for ground meats)

For spare ribs?

I daresay that isn't a high enough temp.

 

[RedmondLonghorn]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Thanks. It's a 4.5 pound slab so I think I'm going to unwrap it at 3.5 hours, let it bake for another 20-30, slather it with butter, then broil it for a few minutes.

Should work, right?

That should work. Slathering things in butter rarely makes them worse.

4.5 pounds isn't overly huge so they should be good and tender. I take it you will be baking them wrapped in foil for the majority of the time, which should prevent any possible drying issues.

 

[RedmondLonghorn]

timmay's thread was interesting for all of two days while he ran through the top 20 college football programs of all time.

Up next:

A Modern History of RussiaWell, it was a run.

No. No, it wasn't a run.

It was a run of mildly amusing stupid, as opposed to the usual tedious kind.

 

[BobbyLayne]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

Presuming you have one, internal temp should be 145 when it's done.

(aside - 165 for chicken, 160 for ground meats)

For spare ribs?

I daresay that isn't a high enough temp.

You'd be wrong.

USDA, Food Network, various cooking websites state 160 degrees is in the safe zone.

There are a lot of BBQ websites that quote 180-190. Maybe you can achieve that in a BGE or smoker. Most I can get up to in my oven is around 165-175, and I prefer the low end.

I bake ribs low and slow almost ever week.

 

[Limp Ditka]

Naan sucks

Hiking sucks

Cats sucks

Pizza Ovens sucks

Moving sucks

Oh that is just about enough.

ETA: Actually eating naan at this very moment.

ETA2: And did a 2-1/2 hour hike this morning. And there are at least two cats in my sight right now.

Hey! Who's the new broad?

Oh wait, that's just krista

 

[Officer Pete Malloy]

Can we take this to the Joe's BBQ F-ing All-Star thread?

 

[Idiot Boxer]

Did I miss this week's interesting fact?

 

[RedmondLonghorn]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

Presuming you have one, internal temp should be 145 when it's done.

(aside - 165 for chicken, 160 for ground meats)

For spare ribs?

I daresay that isn't a high enough temp.

You'd be wrong.

USDA, Food Network, various cooking websites state 160 degrees is in the safe zone.

There are a lot of BBQ websites that quote 180-190. Maybe you can achieve that in a BGE or smoker. Most I can get up to in my oven is around 165-175, and I prefer the low end.

I bake ribs low and slow almost ever week.

I cannot help that you are impatient.

 

[Homer J Simpson]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Thanks. It's a 4.5 pound slab so I think I'm going to unwrap it at 3.5 hours, let it bake for another 20-30, slather it with butter, then broil it for a few minutes.

Should work, right?

That should work. Slathering things in butter rarely makes them worse.

4.5 pounds isn't overly huge so they should be good and tender. I take it you will be baking them wrapped in foil for the majority of the time, which should prevent any possible drying issues.

 

[Officer Pete Malloy]

Did I miss this week's interesting fact?

No. Had to take a brief hi ate us this week.

 

[Thorn]

timmay's thread was interesting for all of two days while he ran through the top 20 college football programs of all time.

Up next:

A Modern History of RussiaWell, it was a run.

No. No, it wasn't a run.

It was a run of mildly amusing stupid, as opposed to the usual tedious kind.

I disagree.

CIRCLE GETS THE SQUARE

 

[General Malaise]

Naan sucks

Hiking sucks

Cats sucks

Pizza Ovens sucks

Moving sucks

Oh that is just about enough.

ETA: Actually eating naan at this very moment.

ETA2: And did a 2-1/2 hour hike this morning. And there are at least two cats in my sight right now.

 

[-fish-]

I don't think I'd make it very long living in West Seattle. That place is too much fun.

 

[General Malaise]

Stayed home from work today sick. Slept until 12:30. It was absolutely glorious. But, I drank so much Robetussin (sp?) that my head is in a perpetual fog. At least the sneezing and runny nose are gone, but jeusus...I feel like I went on a date with Darren Sharper. Too soon?

 

[Thorn]

Stayed home from work today sick. Slept until 12:30. It was absolutely glorious. But, I drank so much Robetussin (sp?) that my head is in a perpetual fog. At least the sneezing and runny nose are gone, but jeusus...I feel like I went on a date with Darren Sharper. Too soon?

Is it really a "Darren Sharper" if you drank the Robitusson on your own?

Is Henry Ford here to clear this up?

 

[Bob Sacamano]

Stayed home from work today sick. Slept until 12:30. It was absolutely glorious. But, I drank so much Robetussin (sp?) that my head is in a perpetual fog. At least the sneezing and runny nose are gone, but jeusus...I feel like I went on a date with Darren Sharper. Too soon?

Is it really a "Darren Sharper" if you drank the Robitusson on your own?

I believe that's still a Janikowski.

 

[Homer J Simpson]

Hey cookingguys!

So I have a gigantic slab of pork spare ribs in the oven right now, rubbed down with Old Bay and wrapped in foil. Per my internetting, they're staying in at 275 for 3-3.5 hours which should make them nice and tender, but I want a nice crispiness on the outside. Any way to accomplish this without a grill/smoker type thingy? Should I throw the broiler on for a few minutes or something?

Please advice.

When you say "big slab" how much does it weigh? The reason I ask is that a truly big slab came from a mature hog and is likely to require longer slower cooking than the typical instructions you may have found.

If you want crispy ribs you can prepare a mop sauce with some oil in it than you can periodically slather on the ribs while they are cooking. You could go 1 part oil : 1 part vinegar (plus spices), or 1 part oil : 1 part vinegar : 1 point BBQ sauce.

Cook them low and slow, but if you want to blast them at the end with some high heat for only 5-10 minutes to further develop a crust, that should work.

Homer,

This costs about $3. Do you own one?

Presuming you have one, internal temp should be 145 when it's done.

(aside - 165 for chicken, 160 for ground meats)

I'm cooking the #### for 3 and a half hours...pretty sure I don't need a thermometer to tell me it's done. My question was about getting a crispy crust on the outside.

And I'm pretty sure cooking times vary widely and you should go by internal temp.

Unwrap it for the last 20 minutes. Just open it up, the oven will make it crisp. Or 5 minutes in the broiler if you prefer.

It's ribs. The thickest point is about an inch thick. Pretty sure I'm covered.

What's your address? I'll order you a meat thermometer.

3765 Go #### Yourself Ave.

 

[Homer J Simpson]

It's a pretty rough part of town.

 

[Uruk-Hai]

at the Rib Cook Civil War

 

[Dan Lambskin]

Always cool to end the day with a flat tire

 

[Henry Ford]

Stayed home from work today sick. Slept until 12:30. It was absolutely glorious. But, I drank so much Robetussin (sp?) that my head is in a perpetual fog. At least the sneezing and runny nose are gone, but jeusus...I feel like I went on a date with Darren Sharper. Too soon?

Is it really a "Darren Sharper" if you drank the Robitusson on your own?

Is Henry Ford here to clear this up?

It's still a Darren Sharper if you feel like you got railed by a 39-year-old safety the next day.

 

[Uruk-Hai]

Cancer ain't got me yet, but the lady I'm spending the weekend with might. If so, y'all keep talking about dumb #### and I'll see you on some other side.

 

[Henry Ford]

Always cool to end the day with a flat tire

Weird day. (NSFW text)

 

[Aaron Rudnicki]

A Raisin Roundtable

Raisins are polarizing, and for good reason. Dried, shriveled grapes don't sound like the most appetizing of foods, and they have a tendency to ruin a good thing.

While raisins get a bad rap, it turns out that most of the food editors we asked are pro raisin. Eighty-eight percent of the editors we asked are team raisin. Sadly, many members of team raisin are there reluctantly. Raisin lovers, it would appear, have been forced to feel ashamed of their preference for this ugly little fruit. We're pulling the veil down for raisin lovers everywhere: You are not alone!

Executive Food Editor at The Huffington Post, Kristen Aiken, believes:
"Raisins are wrinkly like your thumbs after you've been in the bath for too long. Yes, sometimes they are extremely booger-like. Aside from their wonderful sweetness and chewiness, their most redeeming quality is the ability to remind you of your grandma and make you feel like you're having a wholesome moment in the midst of your ridiculous life."

In other words, raisins = grandmothers.

 

[ScottNorwood]

I don't wanna eat my grandma