Cooking Pork Ribs5584130

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After two hours of smoking, wrap EACH SLAB in HEAVY DUTY aluminum foil. Be careful not to punch holes in foil. This is the STEAMING process, which is the secret part that makes the ribs so tender. To further tenderize the meat, pour a 1/3 cup of marinade, or Citric liquid (OJ or pineapple juice works best) into the foil over the meat, before carefully sealing the top of the foil. Wrap tight BUT WATCH FOR HOLES IN THE FOIL. Double or triple wrap, if necessary! That is why the extra heavyduty foil is so important. Cook in foil another 2 hours, at the lower temps and 1.5 hours if cooking at 250.

LOIN BACK....this is the cut closest to the spine..where the tenderloin is located.. Short and very curved bones. Sold in slabs or halfslabs (racks) and usually weigh 2 and down (1.75 2 pounds a slab). (The BABY BACK is simply a loin back off a baby hog..or hog under 85 when dressed Babyback slabs usually weigh 1 3/4 and down. Sold in slabs, it is a Gourmet cut of meat....)

This recipe is the first of several I will post, giving you an example of how easy it is to rustle up a meal that is organic and healthy for the family. It is a recipe which has been slightly modified to enchiladas you are used to so feel free to study, modify, and experiment with this recipe as it is those who play with their food who get the best results!

Before cooking a prime rib you should always allow the roast to set out of the refrigerator for about two hours or until it has reached room temperature before placing it in the oven.

The roast should be cooked in an oven uncovered at 350 degrees. Many people like to sear the roast in a hot (450 to 500 degree) oven for about 15 minutes before turning the heat to 350 degrees F. The only way to know when the roast is done to your liking is to use a meat thermometer. An instant read thermometer is best and should be of good quality. Your prime rib was not cheap so don't use a cheap thermometer.

In the middle of each tortilla wrap, place approximately 1/2 to 3/4 cup of hamburger mixture on top. If you have an excessive amount of meat mixture, merely add a bit more mixture to every tortilla. Add about two teaspoons of kidney beans as well. Sprinkle on 1/4 cup shredded cheddar cheese. Roll up tortilla and position seamed side down in a ground baking dish. It'll take 4 of these to fill each baking pan.

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