I don't believe you cooked them all those hours, those ribs are so raw on the inside I bet when you bite em they oink.
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Sheldon
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I think that is called a smoke ring, which is pinkish, and can be confused with being underdone. ?At least that is my understanding of all the reading I have done about smoking/bbqing. ? And that is getting even more extensive by the day...
I've cooked enough ribs, and many different ways, to know those are raw... not underdone, they're raw. And it's not just color, it's how the texture appears when sliced through... but even you admit to seeing that pinkish color... you can put up all the mirrors and blow all smoke rings you want, that's the color of raw pork. And ribs can be cooked until they're not pink and be undercooked because unless the meat is pretty much falling off the bone tender they're not fully cooked. But those ribs are definitely raw... musta been like chewing rubberbands. Pork loin/pork tenderloin can be cooked pink (although I don't like it) but not any other cut of pork, especially not ribs... rare pork ribs are about as tender as rare beef brisket.
Exactly. And dribbling sauce on top of raw meat doesn't mean you "barbequed ribs" lol....
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Only saving grace is that pink means at least they weren't boiled, so they can still be saved with braising.
Yep the fire was HOT and the sugar burned. If you liked 'em .. good. Char doesn't taste good to me. It is interesting that some think burned to a crisp is BBQ. I have never seen ribs like that at a good BBQ joint. The customers would only eat there once. I am trying to say this nicely. lol
Yep the fire was HOT and the sugar burned. If you liked 'em .. good. Char doesn't taste good to me. It is interesting that some think burned to a crisp is BBQ. I have never seen ribs like that at a good BBQ joint. The customers would only eat there once. I am trying to say this nicely. lol
Omelet wrote: > In article <[email hidden]>, > Serene-O-Matic <[email hidden]> wrote: > >> ravenlynne wrote: >> [of Sheldon] >>> Seriously, does he every have anything nice to say? >> >> Yes. He'll compliment the people he thinks are on his side for a >> while, and then he'll insult them, too. It's very bizarre. >> >> Serene > > But, like many on usenet, he's totally different by private e-mail. > > Just like Wertz is in person...
My husband's like that, too, Kat. He loves to stir up trouble on Usenet, but in person he's a charmer.
kili
Makes life interesting, no? :-)
I'd say more about Steve, but I'd hate to ruin his reputation...
ROFL! He's e-mailed me before, so, I know.
kili
We'll all be getting together again weekend after next!
One of these years, I'll get to meet y'all..... I look forward to it! -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
In article <[email hidden]>, "modom (palindrome guy)" <moc.etoyok@modom> wrote:
> It's a smoke ring. When you expose meat to smoke for a long time, the > outside turns pink. When ribs are smoked long enough, they turn pink > deeper inside the meat like in my picture. It's a barbecue basic.
I think he cooks only on a gas grill...
They don't produce smoke rings like real barbecue does. ;-)
What a stupid ignoranus patronizing comment.. I hate liars and spineless creeps.
Sheldon
<smooch> Calm down babe... :-)
Those ribs looked good to me.
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<smooch> Calm down *BABE*
<stomachturned>
You cook like he does so *of course* they look good to you... and you know less about photo editing than cooking.
Yep the fire was HOT and the sugar burned. If you liked 'em .. good.Char doesn't taste good to me. It is interesting that some think burned to a crisp is BBQ. I have never seen ribs like that at a good BBQ joint. The customers would only eat there once. I am trying to say this nicely. lol
can sugar burn at 225?
You didn't read Modom's original post, where he so braziernly bragged (in his best texas drawl) how those ribs were marinated with a sugary concoction (also a disgusting brew) and then placed into his crematorium, how did he put it; "Got it hot. Very hot. The thermometer on the pit read 400 F. Hot."... that's when those ribs burned! Just because someone lives in texas doesn't automatically mean they know about barbecue. Sometimes I wonder if Modom doesn't purchase all his vittles ready made at some local greezy spoon - 'cause he always just shows the finished products, never anything to prove how they got there, just some totally sterile pics he coulda stole off the net, except for the fact that what's depicted is just too damned awful to ever have been displayed by anyone other. And yes, his artwork does look exactly like piles of [censored].
Btw, I had some neighbors stop in for a visit a little bit ago. I showed them that picture and asked what they thought, I didn't utter word of suggestion... all three said in unison, "It's raw!"
And this goes for everyone, if you post pictures be prepared for comments of all types, not everyone is going to comment dishonestly because they haven't the backbone to say what they really think. If
Your post is the dishonest one, guided by a vain and unkind need to bully people. I'm not impressed.
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someone did a good job I've said so, if someone does a poor job I say so too, when someone appreciates constructive criticism I respect them. When someone doesn't receive constructive criticism well I let them know, and when they lie about what they've done I certainly will let them know and in no uncertain terms. And no one posts pictures because they weren't begging for a critique, someone would need to be brain dead to think otherwise. Modom, just because you are a big liar from texas don't think everyone will swear to your lies, it's usually just the texans and southern rednecks who give each other the touchy- feely comments. And I expect you to lie, it's how you live your life, for as long as I've read your posts you've wrote nothing but lies in each and every one, in fact you only post when you have something to lie about, otherwise you contribute nothing.
Substantiate those slanders or retract them, Sheldon. --
Yep the fire was HOT and the sugar burned. If you liked 'em .. good. Char doesn't taste good to me. It is interesting that some think burned to a crisp is BBQ. I have never seen ribs like that at a good BBQ joint. The customers would only eat there once. I am trying to say this nicely. lol
can sugar burn at 225?
Karen
I'm thinking he had a spike.
Lou
Lou, the ribs were not scorched. The temperature was as I said it was. There was precious little sugar in the marinade to begin with and most of that ran off into the pit. You have misperceived the image.
They tasted pretty good. I ate them; none of the critics were even in the county. --
You didn't read Modom's original post, where he so braziernly bragged (in his best texas drawl) how those ribs were marinated with a sugary concoction (also a disgusting brew) and then placed into his crematorium, how did he put it; "Got it hot. Very hot. The thermometer on the pit read 400 F. Hot."... that's when those ribs burned! Just because someone lives in texas doesn't automatically mean they know about barbecue. Sometimes I wonder if Modom doesn't purchase all his vittles ready made at some local greezy spoon - 'cause he always just shows the finished products, never anything to prove how they got there, just some totally sterile pics he coulda stole off the net, except for the fact that what's depicted is just too damned awful to ever have been displayed by anyone other. And yes, his artwork does look exactly like piles of [censored].
Btw, I had some neighbors stop in for a visit a little bit ago. I showed them that picture and asked what they thought, I didn't utter word of suggestion... all three said in unison, "It's raw!"
Modom said he "leveled it off to a tropical 225 F"
They didn't look raw. They looked like the pink you get when you smoke meat. Looked at smoked ham or turkey. Pink.
LOL... it does need your help! Maybe the red plate? You and the scrambled egg ?/one claim to have me kill filed.. but I knew you both read every post. In fact I logged the *egg ones* IP and it was on the fresh ham photo 8 times. Ahahahahha
LOL... it does need your help! Maybe the red plate? You and the scrambled egg ?/one claim to have me kill filed.. but I knew you both read every post. In fact I logged the *egg ones* IP and it was on the fresh ham photo 8 times. Ahahahahha
piece
I cleared my kill files yesterday. Decided to start afresh. I even see the barfing girl at present. The photo I found on Google because somebody offered to assist you with it. Did you take the advice?
Anyhow, thanks for the input. Your expertise is always welcome chez modom.
Yep the fire was HOT and the sugar burned. ?If you liked 'em .. good. Char doesn't taste good to me. ?It is interesting that some think burned to a crisp is BBQ. ?I have never seen ribs like that at a good BBQ joint. ?The customers would only eat there once. ?I am trying to say this nicely. ?lol
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can sugar burn at 225?
You didn't read Modom's original post, where he so braziernly bragged (in his best texas drawl) how those ribs were marinated with a sugary concoction (also a disgusting brew) and then placed into his crematorium, how did he put it; "Got it hot. Very hot. The thermometer on the pit read 400 F. Hot."... that's when those ribs burned! Just because someone lives in texas doesn't automatically mean they know about barbecue. Sometimes I wonder if Modom doesn't purchase all his vittles ready made at some local greezy spoon - 'cause he always just shows the finished products, never anything to prove how they got there, just some totally sterile pics he coulda stole off the net, except for the fact that what's depicted is just too damned awful to ever have been displayed by anyone other. And yes, his artwork does look exactly like piles of [censored].
Btw, I had some neighbors stop in for a visit a little bit ago. I showed them that picture and asked what they thought, I didn't utter word of suggestion... all three said in unison, "It's raw!"
I cleared my kill files yesterday. Decided to start afresh. I even see the barfing girl at present. The photo I found on Google because somebody offered to assist you with it. Did you take the advice?
Anyhow, thanks for the input. Your expertise is always welcome chez modom.
pix
I bet it fills back up soon. I did listen to the advice, actually I listen to most any advice on nearly any subject. It was a snap shot and not worth putting any extra time into. My preference on snap shots is to take a number of them and hope for a decent one as captured by the camera. The camera is smarter than most of us trying to enhance a crappy shot... like putting lipstick on a PIG..you've still got a pig.
Speaking of pigs.. your ribs did look burned on the outside. Most likely from the sugar you rubbed them with in the beginning and your fire may have gotten a bit HOT at times. To me the true test is wether or not YOU liked them.
When I cook ribs I cook them slow with indirect heat and minimal "shrinkage" is desired. When the rack will bend and tear somewhat they are done. If sauce is mandatory I didn't do a very good job. Sometimes I need extra sauce. 🙂
