Alright guys, time to start listing what you are making for the superbowl. Ribs are gonna be on my menu

 

if the bears are not playing, i do not care. but i would say deep fried turkey with an order of ribs and sausage.... that should be about right.

Alright guys, time to start listing what you are making for the superbowl. Ribs are gonna be on my menu

 

Unless you are smoking these you have failed.

 

(liar)

 

Fine, crab testicles are delicious when properly prepared. There I said it.

Alright guys, time to start listing what you are making for the superbowl. Ribs are gonna be on my menu

 

My mom makes the best ribs, so I will probably ask her to do some of those. I am making Buffalo chicken dip, hummus (two different kinds...green olive and roasted red pepper), and BBQ smokies.

Unless you are smoking these you have failed.

 

 

 

Fine, crab testicles are delicious when properly prepared. There I said it.

 

This thread is just torture. I'm on a diet (and i'm actually sticking with it, 3 weeks and down 10 lbs) and i'm drooling over all of these delicious foods that I can't have.

My mom makes the best ribs, so I will probably ask her to do some of those. I am making Buffalo chicken dip, hummus (two different kinds...green olive and roasted red pepper), and BBQ smokies.

you are really making me hungry.

for me and all who grew up there. yes.

 

I went to grade school around there.

Edited January 23, 201511 yr by Y2HH

This thread is just torture. I'm on a diet (and i'm actually sticking with it, 3 weeks and down 10 lbs) and i'm drooling over all of these delicious foods that I can't have.

 

ORRRRR, you do what I do.

 

Work out as often as you can SO you can eat/drink whatever you want.

Unless you are smoking these you have failed.

 

I slow cook them in the oven at 200 degrees for about 4-5 hours. and baste them every couple hours with a apple cider vinegar/oil/chili powder mix. Then I finish them on the grill with sauce(usually sweet baby rays).

 

If i had a smoker i would use it, but i dont. I want a big green egg really bad though

I slow cook them in the oven at 200 degrees for about 4-5 hours. and baste them every couple hours with a apple cider vinegar/oil/chili powder mix. Then I finish them on the grill with sauce(usually sweet baby rays).

 

If i had a smoker i would use it, but i dont. I want a big green egg really bad though

I love slow cooked ribs. So damn good.

I slow cook them in the oven at 200 degrees for about 4-5 hours. and baste them every couple hours with a apple cider vinegar/oil/chili powder mix. Then I finish them on the grill with sauce(usually sweet baby rays).

 

If i had a smoker i would use it, but i dont. I want a big green egg really bad though

 

Similar to how I do it -- 275 for 3 hours, finish on the grill (warmer months) or broiler (colder months).

I went to grade school around there.

 

i went to Assumption on Calf and 24th. i live in the housing projects in the 60's and went to harrison HS. what school, there was this great taco place right across cook county jail... oh man. at least when i was in trouble in the 70's i didn't have to walk far to go home on a monday morning release.

i went to Assumption on Calf and 24th. i live in the housing projects in the 60's and went to harrison HS. what school, there was this great taco place right across cook county jail... oh man. at least when i was in trouble in the 70's i didn't have to walk far to go home on a monday morning release.

 

I went to Kanoon (22nd & Kedzie) in the 80's.

I slow cook them in the oven at 200 degrees for about 4-5 hours. and baste them every couple hours with a apple cider vinegar/oil/chili powder mix. Then I finish them on the grill with sauce(usually sweet baby rays).

 

If i had a smoker i would use it, but i dont. I want a big green egg really bad though

 

you recipe sound pretty much like mine, but i use honey and brown sugar. i have several different basting sauces for them.

I slow cook them in the oven at 200 degrees for about 4-5 hours. and baste them every couple hours with a apple cider vinegar/oil/chili powder mix. Then I finish them on the grill with sauce(usually sweet baby rays).

 

If i had a smoker i would use it, but i dont. I want a big green egg really bad though

 

My next "me" purchase will be the green egg or the turkey fryer. I find it difficult to have bbq that isnt smoked nowadays. I have had too much great smoked bbq to turn back now. But I am sure yours are probably really good though. Slow cooking it on low heat and then saucing it on the grill. Thats meat candy right there.

I went to Kanoon (22nd & Kedzie) in the 80's.

 

do you remember the old boys club, i was stab twice there by the Lords. it was in 69 and i was 12 yrs old.

do you remember the old boys club, i was stab twice there by the Lords. it was in 69 and i was 12 yrs old.

 

I remember it, but we weren't allowed to go around much.

My next "me" purchase will be the green egg or the turkey fryer. I find it difficult to have bbq that isnt smoked nowadays. I have had too much great smoked bbq to turn back now. But I am sure yours are probably really good though. Slow cooking it on low heat and then saucing it on the grill. Thats meat candy right there.

 

there is something about a smoke anything that gets me sick. so i avoid smoking anything.

My next "me" purchase will be the green egg or the turkey fryer. I find it difficult to have bbq that isnt smoked nowadays. I have had too much great smoked bbq to turn back now. But I am sure yours are probably really good though. Slow cooking it on low heat and then saucing it on the grill. Thats meat candy right there.

 

$300 bucks gets you an electric smoker with a digital therm. I use mine almost every weekend (probably giving myself cancer in the process, but oh well). Set the meat and basically forget it. It's worth every penny.

 

Smoking with an egg or a weber is fine, but labor intensive.

 

edit: I have this with leg extension kit:

 

http://www.amazon.com/Masterbuilt-20070910...r/dp/B00104WRCY

Edited January 23, 201511 yr by Jenksismybitch

I remember it, but we weren't allowed to go around much.

 

thanks for the memories.

Similar to how I do it -- 275 for 3 hours, finish on the grill (warmer months) or broiler (colder months).

 

Every time I have gone over 210 degrees I have been unhappy with how dry the ribs get, maybe i am doing something wrong. I dont mind the slow cook though. the house smells awesome

 

there is something about a smoke anything that gets me sick. so i avoid smoking anything.

 

That is literally one of the saddest things I have ever read.

That is literally one of the saddest things I have ever read.

 

LMAO

We do the Souper Bowl takeoff.

 

1. Siricha (sp?) chili

2. Potato rue based potato soup

3. Chicken and dumplings

4. Sauerkraut/bean soup

5. Seafood gumbo.

 

Along with buffalo chicken dip and other assorted appetizers.

Real Urban BBQ finally opened in Oakbrook last month. I'm too close to burnt ends for my own good now.