Posted on 09/10/2016 7:06:26 AM PDT by Michael.SF.
The search for the best combination of: method, rub, glazing sauce, and mop sauce used to achieve baby back perfection has been an arduous but enjoyable task. I think I may have found it this past Labor Day weekend with a new twist on a tried and true formula.
Over the years I have used many methods: grilling, smoke boxes, barrel smokers, mesquite charcoal, briquettes with wood chips and pellet smokers. I have used rubs of all types as well as sauces ranging from store bought to home-made, from simple to complex.
I thought I had found the right combination some years ago, and have stuck with it for the past ten years or so.
Recently a tweaking indicated that the settled formula was capable of improvement. The missing ingredient was: Narshrab.
(Excerpt) Read more at americanthinker.com ...
Thank you. Not sure how that happened! I will ask the mods to correct it
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Sometimes you have something copied to your clipboard and the next copy you make doesn’t overlay it. Then when you paste you get the old clip not the one you think you have captured... otherwise most likely gremlins.
In my country, the gold standard is smoked brisket but ribs are a close second. I’ve posted a link below from my favorite magazine about the subject and two of the most famous purveyors of premium Texas bbq. I hope you take the time to read it.
And remember . . . “Calm down, feed your fire and quit liftin’ the lid.”
Bon appetit!
http://www.tmbbq.com/of-meat-and-men/
Narshrab=narsharab?
I gave up! Here’s the secret: You need to cook/smoke the ribs s l o w l y enough to avoid boiling them in their own juices, THEN blast them hot/fast enough to finish them. Harder than it sounds.
BBQ isn’t that hard and there are LOTS of really good BBQ joints. I love BBQ; going out for it tonight I just heard just minutes ago. I love them all; Kansas, Texas, Cajun, Carolina, western, all of them. I have no preference. They are all good eats!
First thing you need to start with beef.
I ribbed my way from Memphis to Nashville. Great time. First time I had dry rub, but prefer sauce and not Carolina vinegar based, sorry.
A juicy dry-rubbed BBQ needs no sauce, but a good sauce is always welcome too! I am totally agnostic when it comes to food; just make it good.
Narsharab=pomegranate. Never thought of adding it to BBQ. Yum.
Thanks
Agree with you about briskets being the king in Texas. Briskets are more difficult and require a longer, slower smoke. Not a good mix with the barrel smokers I used for years. Have done a few on the Traeger, but I would never lay claim to be able to do a brisket better than any I have had in Texas!
As my dad used to say: “That’s why Baskin Robins has 31 flavors; something for everyone!
I have friends that swear by Stanley’s in Tyler, Texas. I tried them and they are quite good. I don’t know about the best, but they are up there.
Well I would only say that if you read the article (one of many on the link) you will find that a small “cooker” or backyard grill was a starting place for the two true legends who figure prominently in the story. The main difference being whether you are cranking out just enough “que” for a cookout or enough for the line of customers wrapped around the block.
My vote: Angelo’s in Cowtown (oops Ft. Worth)
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