Posted on 11/11/2010 11:36:34 AM PST by beebuster2000
I came across Dr. Maurice Codd’s rib recipe and tried it. Codd was a nobel prize winner in chemistry so I would imagine he understands the chemistry of this better than I do. But the ribs are amazing. Enjoy!
I am quite certain that after a long development process I have finally reached the perfection point in pork rib bbq. For years I hated rib recipes that slather ribs with gooey sweet sauce, and I preferred the dry rub ribs. Now, after countless hours in the “lab” I have captured both the crunch and tang of the dry rib, and the flavor of the sauce ribs.
Before I go through it, one key ingredient will be somewhat hard to get. Some time back, a wild swarm of bees showed up in the back yard. I caught them in a box, and then moved them to a hive I got. Since then they have yielded gallons of exquisite wild swarm honey. That is the key ingredient. And no, it doesn’t taste sweet. Here is the recipe:
Go get as many slabs as you want of tasty pork ribs, cut them up individually.
Get a jug of apple cider vinegar, a jug of molasses. Then go the fridge. Grab what you have: mustard, some ketchup, maybe even a left over bottle of barbeque sauce, left over red wine is good, you get the idea, forage for it. Pepper, some salt.
Mix up the vinegar, molasses (a bunch) and the other ingredients in a big stainless pot or bowl. Dump the marinade and the ribs in a plastic bag and put them in the fridge for at least a day. The key ingredient here is the vinegar, don’t skimp on that.
Now to cook. The key here is low, low heat for a long time. If you can get your grill down to 200 degrees, that’s best. Sure throw in some wood chips or whatever if you want.
This part is important: don’t put the ribs on the grill, put them on a rack, and put aluminum foil under them so there are no flare ups. Indirect heat for a long time is key. If you must, do a little basting but you really don’t need to.
Cook until the meat shrinks back from the bone, that could be an hour or it could be two depending on the grill and the ribs. Tip a few while this is going on. It won’t help the recipe but you will feel better.
Now the honey part. Take the ribs off the grill and pull out the aluminum foil. Put the foil where the dog wont get it, you will regret it if he does. Put the ribs in big bowl and drizzle the honey on each rib till they are coated.
Turn the heat up to high in the grill. Quickly put the ribs directly on the grill. This part should take maybe a minute or two. Keep turning the ribs until the honey caramelizes, you don’t want any un-caramelized honey left or the ribs will taste too sweet. You will have to play with this to be able to see when they are done, but you have to stay on it, turning them.
Take the ribs off and go to town. The outside of the ribs will be crunchy, not sweet, and the inside will fall off the bone and be tangy. The combination of the two is amazing.
Perfect ribs are that easy!!
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.
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