Food

a rolling boil for 2 hours should do it

Boiling is my first choice for ribs, but that would be a waste of the dry rub. BBQ is what you want. If you do choose to boil, use a pot with a big enough surface to spread out the ribs with a maximum of 3 stacked layers to make sure they dont cook faster on the bottom. You wouldnt want to ruin the bottom layer by over cooking because the top layer isn't done yet. Stirring them around also ruins the ribs as you tear off the meat while doing so. (which a rolling boil can also do)

have been marinading some thick cut pork ribs in chipotle rub (supermarket stuff) for last 24 hours. what's the best way to cook them?

it's 400g which is three of these basically...

36 Hours in a water bath at 155f! I have a Sous-Vide Circulator for sale, as it happens ;-)

alternatively - I would put them in foil, with some honey and maybe a little mustard and apple juice, at 180 for about 4-5 hours, then remove foil and blast them as hot as you can in the oven for 5 minutes until they crisp up a little.

How much for the sous-vide? Which model is it?

^^^ :)

edit: laying these out on a baking tray it appears they're boneless southern style ribs. am guessing that affects the cooking times/temps.

reading a few recipes was looking at 90c for about 4 hours turning hourly.

good job the england games not on til 11pm looks like i'm having a late dinner...

Midnight here. Can't wait that long, so it's gonna have to be a proper midnight snack. No ideas yet tho...

The 4 hour recipe should do, and you've got the time. Not a too big fan of boneless ribs myself as the bones give good taste to the meat. Probably still delicious tho!

scratch that. this sounds like the one... http://www.wikihow.com/Cook-Country-Style-Ribs

1. Preheat the oven to 250 degrees Fahrenheit (120 degrees Celsius). Coat a shallow baking pan or roaster with nonstick cooking spray.
   You may also line the baking pan with nonstick aluminum foil.
   
2. Place your seasoned ribs in the baking pan. Arrange the ribs in a single layer, evenly spread apart.
   
3. Bake for 2 hours. The ribs should become tender.
   Drain any grease or liquid before proceeding to the next step.
   
4. Coat the ribs with sauce. Use all the sauce, spreading it over the ribs generously and evenly.
   
5. Reduce heat and continue baking. Reduce the heat to 200 degrees Fahrenheit (93 degrees Celsius) and continue cooking for an additional hour.
   When finished, check the internal temperature of the ribs with a meat thermometer to verify that it is at least 145 degrees Fahrenheit (63 degrees Celsius).
   

Looks great. Checking the temperature after all that cooking seems a bit overkill tho.

I like boiling my ribs and then coating them with sauce and then, after the sauce had some time to marinate, give them a kick in the oven at 200c.

i didnt really plan these out, just stuck them in the basket when shopping as they looked nice, had the rub in the cupboard so decided giving it a nice long time to season the meat was enough.

if i get them again i imagine i'll go the boil, sauce, oven route.

TS, why has the Roti place been closed the last three times I've been past? Once at 7pm and once at 8pm, which is understandable, but again at 2pm today.

Any idea what their hours are, or what's up?

very spicy, very delicious sambal

Ass blaster

Made a batch and will add some water to it to make it more liquid, then cook some hard boiled eggs in there for an hour or so. Hope it'll taste good. Should cook much longer than that and rest overnight before the taste really gets into the eggs. But hey, I gotta eat.

anyone here got a thermomix?

http://thermomix.vorwerk.co.uk/how-to-buy-thermomix/

am quite tempted to get one

have been marinading some thick cut pork ribs in chipotle rub (supermarket stuff) for last 24 hours. what's the best way to cook them?

it's 400g which is three of these basically...

weber smokey mountain

How did the ribs turn out hatbeard? My eggs didnt soak up any of the taste even after 2 hours so I ended up cutting them in half and dipping them in the sambal.

Yesterday was a good good day though. My best friend's (from indonesia) mother had her 50th birthday and threw an amazing party with good drinks, original traditional dance and ofcourse the inevitable sick amount of the best indonesian food out there. And when I say the best, I really mean the best. Indonesian families from around this city have this woman prepare food vor their parties and festivities because she simply makes the best.
I dont know where to start so... 2 types of mihoen, white rice, grilled chicken thighs, bbq'd chicken, pork or lamb sate skewers, two different gorgeous stews, different types of shrimps, all kind of finger food, delicious salads, rich veggies and so much more. I'm writing this in the train while trying to burp, hoping to relive some of the flavours.

they looked great but they had thick strips of fat running through them that didn't render down properly so the meat was lovely but the fat kind of ruined it as there was just too much of it. turns out they weren't all boneless either. just one of them.

Better luck next time. They look tasty indeed!

TS, why has the Roti place been closed the last three times I've been past? Once at 7pm and once at 8pm, which is understandable, but again at 2pm today.

Any idea what their hours are, or what's up?

The chicken shop closed down, which I find amazing... If you can't make a chicken shop work you must be a terrible businessman!

Bushman chef reckons she isn't coming back to Brixton, I choose not to believe him...

anyone here got a thermomix?

http://thermomix.vorwerk.co.uk/how-to-buy-thermomix/

am quite tempted to get one

Been using them for a few years now. They're fantastic machines if you've got one, but I wouldn't pay full price- there's nothing that they do that can't be achieved in other (far cheaper) ways.

Just discovered 'Nduja. #threadends

On french bread!!!!!! ;)

It is lush, have family friends that make alsorts of piggy goodness. The really spicy stuff is great with cheese and a glass of wine or two.

mmm that sounds like a thing https://en.wikipedia.org/wiki/'Nduja

Your'e damn right it is. I suggest you familiarise yourself.

Just discovered 'Nduja. #threadends

Only just discovered it? That stuff is THE tits.

Yep. I'm still in the shock and awe stage. Fortunately it really is quite piccante, which prevented us scoffing the lot in the first sitting.