I have a tried-and-true method of cooking baby back ribs, smoking them for four hours at 250°F, and they come out reliably tender and juicy. I did it yesterday but didn't notice that while the ribs looked the same as always, the packages were labeled pork back ribs, not baby back ribs, and even after four hours they came out tough and dry.
I have a tried-and-true method of cooking baby back ribs, smoking them for four hours at 250°F, and they come out reliably tender and juicy. I did it yesterday but didn't notice that while the ribs looked the same as always, the packages were labeled pork back ribs, not baby back ribs, and even after four hours they came out tough and dry.
Thanks, blulady20. If there’s a small amount of sweetener called for, I don’t mind. I find most recipes work out just skipping it, or subbing a far smaller amount of honey. I’m having more trouble finding one that doesn’t have anise/5 spice/fennel as a leading flavor.
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REPORT ON ALDI BABY BACK PORK RIBS: Tasty but slightly tough. Could it be the salt solution or the cooking time and temperature? My dry rub is as follows; First I toasted some mexican pepitas, let them cool, then ground them up with chili powder, oregano, thyme, paprika, kosher salt, mustard powder, granulated onion and garlic, and pepper.
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Thanks for providing these anecdotes acgold7. I want to know what the spice mix would be for Xtra crispy alone. I have an archived instructional video from KFC corp for Xtra Crispy which mentions dipping the pieces in batter; that could be the flour mixed with water or some kind of powdered buttermilk substitute.
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Then I'd put the chicken in the drink before bedtime and get it out after 6 hours or so and then let it air dry in the fridge. Take it out an hour before you plan to roast it so that it can come closer to room tempm.