Got a pretty good deal on these country style ribs, so now I have 3 packages of these things. Today, I'll be doing up this package. I think I'll do a good low and slow in a roasting pan in my oven as I am out of briquettes. Normally I'd be grilling these,

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File: 1454270420895.jpg (3.06 MB, 3264x2448, 4:3, 1454270063007-1559435621.jpg)

Anonymous 01/31/16 (Sun) 20:00:20 No.8666

Got a pretty good deal on these country style ribs, so now I have 3 packages of these things. Today, I'll be doing up this package. I think I'll do a good low and slow in a roasting pan in my oven as I am out of briquettes. Normally I'd be grilling these, as I do most of my stuff, but I'm forced to go with either the oven or my crock pot, and my crock pot ain't big enough.

I haven't started yet but here's my plan so far:

Gonna chop onions and garlic and top the meat with it. Then slather everything in BBQ sauce. Cook long time with relatively little heat.

Whatchu guys think? Suggestions? Criticism?

GO!!

Anonymous 01/31/16 (Sun) 20:18:15 No.8667

Hmm…..

They're still slightly frozen, I'll have to wait it out for a little while before continuing.

In the meantime I can chop up some stuff and wait for suggestions or criticism or general cookfaggotry.

Anonymous 01/31/16 (Sun) 21:01:05 No.8668

File: 1454274065596.jpg (2.1 MB, 3264x2448, 4:3, 1454273888068-1279290978.jpg)

So now I've given them a good generous shaking of salt and fresh cracked black peppercorns. I used kosher salt because of the coarse texture. I've got my chopped onions and diced garlic in the bowl and I'm nearly ready to spoon garlic and onion onto the meat.

Anonymous 01/31/16 (Sun) 21:21:52 No.8669

File: 1454275312320.jpg (2.35 MB, 3264x2448, 4:3, 1454275017251-520555217.jpg)

Onion and garlic application complete….

Oven ready

I still feel a little apprehensive, like I've forgotten something crucial…… I dunno.

BBQ sauce will come a bit later, methinks.

Gonna use this shit because my wife decided to bring this bigass bottle home the other day. Might as well use it.

Anonymous 01/31/16 (Sun) 21:22:47 No.8670

File: 1454275367747.jpg (2.17 MB, 3264x2448, 4:3, 14542753328441492779049.jpg)

>>8669

Anonymous 01/31/16 (Sun) 23:40:20 No.8671

File: 1454283620282.jpg (2.5 MB, 3264x2448, 4:3, 1454283538402-269351604.jpg)

Two hours in, gonna put some BBQ sauce on and stick them back in for a while

Anonymous 01/31/16 (Sun) 23:44:37 No.8672

File: 1454283877287.jpg (2.98 MB, 3264x2448, 4:3, 1454283726661-2137930842.jpg)

After bbq sauce. Back in they go.

Anonymous 02/01/16 (Mon) 00:31:42 No.8673

File: 1454286702555.jpg (3.19 MB, 3264x2448, 4:3, 1454286631403-1623581815.jpg)

After about 35 mins back in oven. Gonna rearrange and reapply more bbq sauce. Back in the go for a short period.

Anonymous 02/01/16 (Mon) 00:42:43 No.8674

File: 1454287363503.jpg (1.57 MB, 3264x2448, 4:3, 1454287317493-1792201039.jpg)

Gonna fry some potatoes in the meantime

Anonymous 02/01/16 (Mon) 01:04:07 No.8675

File: 1454288647497.jpg (1.34 MB, 3264x2448, 4:3, 14542886002741758850000.jpg)

Spuds are on and so far coming along nicely

Anonymous 02/01/16 (Mon) 01:52:29 No.8677

File: 1454291549452.jpg (2.82 MB, 3264x2448, 4:3, 1454291453485272472659.jpg)

Here's more or less the finished product, just waiting for the mrs to get home from work.

Criticism?

Anonymous 02/01/16 (Mon) 02:04:47 No.8678

>>8677

I hope she sucks your dick, anon. That looks pretty good. It's pretty hard to criticize a dish without tasting it.

What's all that juice you've got left over in the pot? Do you think you can simmer it down into a gravy to use for later?

Anonymous 02/01/16 (Mon) 03:35:56 No.8680

>>8678

She sucks my dick when I tell her to suck my dick. Lol. Nah, I actually cook because I've found that I actually enjoy it. Who doesn't enjoy good food? And with a bit of effort, almost anyone can do it.

Not that I'm particularly great at it or anything….it's always different…

All that juice was all the fats and whatever condensation happened during cooking, I actually did use it afterwards. After I placed all the meat on a serving platter to rest I basted the meat with the leftover juice. Mostly fats, water and bbq sauce. And some onions and garlic that had sloughed off.

Wife loved it, kids tolerated it, guest (good friend) loved it too.

Personally, it was a tad bit drier than I had hoped. The first two hours I baked at 325º and I should have done it lower. Like 220º-250º and extended cook time. Oh well, I've got 2 more shots at getting it right before I start costing myself money.

Anonymous 02/01/16 (Mon) 04:06:28 No.8681

It just struck me that I have two more packages of this same meat in my freezer. I'm bound to do this again at some point soon; providing that this thread is still alive, as this is a pretty slow an inactive board it seems, I'll poast my other attempts at this here in this thread.

Assuming it's still here.

I came across a "buy one, get THREE free" deal the other day on pork shoulder steak, bone in. I posted pics of them in a different thread here somewhere……

They were preseasoned with some type of "cali-garlic red" seasoning and it was great! I generally don't care for preseasoned shit but it was good.

Beef has been skyrocketing in price here lately and pork has been having great deals habbenig……WTF is with that?

Tinfoil to make a hat with, anyone?

Here's a pic of those shoulder steaks

Anonymous 02/01/16 (Mon) 04:08:00 No.8682

>mfw I have no pic of shoulder steak.

>mfw no face either

Fail.

>:>(

Anonymous 02/02/16 (Tue) 04:45:20 No.8687

>>8666

I've had good luck making egg roll filling with that particular cut.

Shred the ever living fuck out of it using whatever method's convenient, then add a little pepper, lime juice, ginger, and whatever other spices tickle your fancy, marinate, then add finely shredded cabbage and carrot.

>>8681

>Beef has been skyrocketing in price here

Recent droughts forced feed prices through the roof.

These sort of things can take years to recover.

Anonymous 03/09/16 (Wed) 08:48:18 No.8995

File: 1457513298230.jpg (65.53 KB, 786x524, 3:2, 1056303.jpg)

>>8687

i think i heard it could take almost a decade. the Aussies also stopped selling us beef in favor of china's growing middle class so we have another beef stream that's been cut down.

Anonymous 03/10/16 (Thu) 20:36:56 No.9008

>>8995

Luckily, the slump in oil prices means fuel ethanol will tank, making corn feed cheaper and other feeds more attractive to grow.

Hopefully that spurs a rebound.

clæsix !!qCA5lymLFk 03/11/16 (Fri) 00:14:49 No.9010

Yea, 230-5° F is ideal IMHO. No more than 250. Slow and easy. But for something quick line you did is not bad at all. What could be some ways to keep the moisture at 325°F I wonder? Maybe a little water in the pan and then convert in aluminum foil? Or what about a large pan of water in a conventional oven. Just thinking out loud.