Posted on 11/11/2010 11:36:34 AM PST by beebuster2000
leftover red wine?
Where do you get that?
That's blasphemy to a Texan!
PORK RIBS: 1) Slather in honey 2) Slather in a good rib rub 3) Smoke'em slow over peacn wood.
serving the freeper community is whatever small way i can.
as for the left over.... thats a good point.
Where do you get that?
Heh. That's why I usually bypass recipes that include wine, bourbon, or such. Why waste the good stuff in cooking. I have a far better use for it...
Not necessarily a bourbon ping, but what the hey...
bourbon no, but some insanely cheap whisky, maybe. have to try that.
I’ve seen recipes on sites like Jack Daniels, Woodford Reserve, or other bourbon sites. I usually go “Uh huh, sure”. I have a better use for that stuff...
It’s a theory only in the good Doc’s mind. It’s a theory.
A theory. sd
...This part is important: don’t put the ribs on the grill, put them on a rack
If you cut the ribs up into individual ribs, you can't put them on a rib-rack.
he might mean on a rack that is above the grill. my grill has a shelf that is above the actual grill surface. i assumed that is what he meant since he says put aluminum foil under it.
Oh...
Recipe fail right there; proane grill ain’t BBQ.
Instead of the honey:
Mix rub of choice to taste w/1 cup dark brown sugar and 1 cup white sugar. You want to balance the salt and spice with the sweet. I use about 1/4-1/3 cup of rub to 2 cups sugar.
Rub generously onto racks of ribs, let sit at least an hour or until a red glaze is visible on the ribs. IMO, this is key.
Smoke as slowly as possible over wood of your choice.
During the last hour, spray frequently with unsweetened cherry juice.
A wonderful bark and juicy tender meat.
We usually do a brisket and a couple of shoulders at the same time. They take longer. Sometimes, we wrap the shoulders and brisket tightly in foil after 12 hours of smoking and let them finish at 225 in the oven overnight. This guarantees they are tender and falling apart.
For those who must have sauce, I serve it on the side. I mix unsweetened cherry juice w/whatever sauce I have made or have around, and cook it down until it is thickened.
Looks good!!!
For those who want ribs fast, without much hassle, or who make them a lot for the kids, there is a very simple way. It’s how grocery store ribs are done.
Put your effort into making a really good rib sauce. This is the most important part.
Use a pressure cooker. Cut the raw ribs into 3 or 4 rib sections, and pressure cook them from 15 to 35 minutes with water. Don’t bother with browning them first, as you would with other meat, because that part comes later.
Once they are done, the meat should be very tender, even falling off the bone. Put it on a rack over a cookie sheet with sides, that has been lined with aluminum foil. Broil it until browned somewhat.
Then paint on your sauce, and put it back in the broiler to finish it. Not too long or it will start to toughen up. Remember that it is cooked, so it just needs for the sauce to integrate into the meat.
Works like a charm, at a fraction of the labor, and produces something acceptable, if not award winning. As long as the meat is cooked, the texture and the sauce is what wins the day.
Thanks!
bfl to catch all the other recipes!
Our favorite, so far, after years of smoker research! I am a dry smoke lover and my husband likes a sweet-ish sauce. This is the latest compromise.
The bark-y ends of the brisket are, of course, wonderful in cowboy beans.
unsweetened cherry juice.
hmm...thats a new one, gt try it
You got that right,propane ain`t BBQ`ing
Gonna try this recipe on my Weber Bullit Smoker
Waste the good stuff in cooking? Why would you cook with something you wouldn’t drink?
I don’t care for ribs, but I might try this recipe. Especially since it calls for ‘hoisting a few’ while cooking!
A Mellow Fellow makes a Better Cook in my book.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.