Question:
Write the entire isoelectronic series to which the aluminum ion belongs(Not configs for all, just symbols.) ?
Answer:
My favorite way is to put a dry rib rub on them and smoke them in my water smoker for 6- 7 hours.
Low Slow RibsFor the rub4 Tablespoons Chili Powder 4 Tablespoons Paprika 2 Tablespoons Ground Coriander 2 Tablespoons Garlic Powder 3 Tablespoons Kosher Salt 2 teaspoons Ground Cumin 2 teaspoons Cayenne Pepper 2 teaspoons Crushed Red Pepper 2 teaspoons White Or Black Pepper 2 teaspoons Dried Leaf Oregano 16 Tablespoons Light Or Dark Brown Sugar For the sauce3 Tablespoons Light Or Dark Brown Sugar 2 bottles (18 To 21 OzSize) Store Bought BBQ Sauce your choice 4 Tablespoons Worcestershire Sauce 1 Tablespoon Hot Tabasco Sauce Rib spice rub: Mix together the spice rub seasonings and store any extra in a plastic or glass container (this recipe is for much more than one use, depending on the quantity of ribs being cooked—keep on hand for easy spicing of ribs or other meats)Lay ribs on top of a double layer of tin foil (or one layer of heavy duty tin foil) that is long and wide enough to totally wrap each rib rack individuallyUse a spoon to sprinkle rib spice rub over the ribs then use your hands to thoroughly rub spices into all sides of the ribsFold tin foil to tightly seal ribs inside the foilRefrigerate overnightBarbeque sauce: I prefer using Sweet Baby Ray's BBQ Sauce .but if you have a preferred choice of your own.that is cool tooIf you want you can doctor up the bottled sauce, mix together the bottled BBQ sauce, brown sugar, Worcestershire sauce, and Tabasco sauceAfter allowing ribs to sit overnight or as long as possible with the rib rub on them, carefully open packets of ribs, pour mixed BBQ sauce over the ribs and reseal the packetsLay rib packets onto baking sheets and cook low and slow in the ovenat 225 degreesif leaving the ribs in for approximately 8 hours, or at 250 degrees if cooking the ribs for approximately 6 hoursWhen done serve any heated sauce on the sideI always make a full 3 racks of ribs because the cooked ribs and sauce freeze beautifully! Just pull out the bones and store in a freezer safe containerA great weeknight dinner in a flash! ! !
I have tryed many BBq recipes and I didn't really care for my home made BBq sauce , so I use Famous Daves SweetZesty or Famous Daves RichSassy, as for cooking the Ribs, I buy a full rack of ribs and cut it in half and Wrap it good with aluminum foil and senter them on my Gas grill, I have the heat turned up to 500 degrees, I will cook them about 20 minutes each side, then I peel off the foil and add your BBq sauce I don't spread it with a brush, just pore it on thick, then let it cook till its brown or to your liking, it turns out great for me, but to be honest with you, I do like them a little better Smoked, the reason I don't smoke them is, It takes much longer to get done and I don't always have the time,
Isoelectronic means they have the same number of electronsThe aluminum ion is isoelectronic with the argon atomThe series would be Na+, Mg2+, Al3+, Si4+, P3-, S2-, Cl-, Ar
I just throw them under the grill and grill for about 5-6 minutes on the top, turn over and give them about 4 more.Sometimes I will marinade themI prefer bacon ribsThey should be just past mediumQuick and easy and no mucking about for hours
I have tryed many BBq recipes and I didn't really care for my home made BBq sauce , so I use Famous Daves SweetZesty or Famous Daves RichSassy, as for cooking the Ribs, I buy a full rack of ribs and cut it in half and Wrap it good with aluminum foil and senter them on my Gas grill, I have the heat turned up to 500 degrees, I will cook them about 20 minutes each side, then I peel off the foil and add your BBq sauce I don't spread it with a brush, just pore it on thick, then let it cook till its brown or to your liking, it turns out great for me, but to be honest with you, I do like them a little better Smoked, the reason I don't smoke them is, It takes much longer to get done and I don't always have the time,
Isoelectronic means they have the same number of electronsThe aluminum ion is isoelectronic with the argon atomThe series would be Na+, Mg2+, Al3+, Si4+, P3-, S2-, Cl-, Ar
I just throw them under the grill and grill for about 5-6 minutes on the top, turn over and give them about 4 more.Sometimes I will marinade themI prefer bacon ribsThey should be just past mediumQuick and easy and no mucking about for hours
My favorite way is to put a dry rib rub on them and smoke them in my water smoker for 6- 7 hours.
Low Slow RibsFor the rub4 Tablespoons Chili Powder 4 Tablespoons Paprika 2 Tablespoons Ground Coriander 2 Tablespoons Garlic Powder 3 Tablespoons Kosher Salt 2 teaspoons Ground Cumin 2 teaspoons Cayenne Pepper 2 teaspoons Crushed Red Pepper 2 teaspoons White Or Black Pepper 2 teaspoons Dried Leaf Oregano 16 Tablespoons Light Or Dark Brown Sugar For the sauce3 Tablespoons Light Or Dark Brown Sugar 2 bottles (18 To 21 OzSize) Store Bought BBQ Sauce your choice 4 Tablespoons Worcestershire Sauce 1 Tablespoon Hot Tabasco Sauce Rib spice rub: Mix together the spice rub seasonings and store any extra in a plastic or glass container (this recipe is for much more than one use, depending on the quantity of ribs being cooked—keep on hand for easy spicing of ribs or other meats)Lay ribs on top of a double layer of tin foil (or one layer of heavy duty tin foil) that is long and wide enough to totally wrap each rib rack individuallyUse a spoon to sprinkle rib spice rub over the ribs then use your hands to thoroughly rub spices into all sides of the ribsFold tin foil to tightly seal ribs inside the foilRefrigerate overnightBarbeque sauce: I prefer using Sweet Baby Ray's BBQ Sauce .but if you have a preferred choice of your own.that is cool tooIf you want you can doctor up the bottled sauce, mix together the bottled BBQ sauce, brown sugar, Worcestershire sauce, and Tabasco sauceAfter allowing ribs to sit overnight or as long as possible with the rib rub on them, carefully open packets of ribs, pour mixed BBQ sauce over the ribs and reseal the packetsLay rib packets onto baking sheets and cook low and slow in the ovenat 225 degreesif leaving the ribs in for approximately 8 hours, or at 250 degrees if cooking the ribs for approximately 6 hoursWhen done serve any heated sauce on the sideI always make a full 3 racks of ribs because the cooked ribs and sauce freeze beautifully! Just pull out the bones and store in a freezer safe containerA great weeknight dinner in a flash! ! !
