Posted on 05/27/2005 5:10:29 AM PDT by ctlpdad
Handy Hints for Grilling Pork:
Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time. Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat. Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat. Tenderloin can be safely removed from the grill at 155ºF if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160ºF. Use a meat thermometer to be sure.
Barbecued Pork Ribs BBQ Recipe The basic recipe for great grilled ribs. Use your favourite sauce.
1 cup barbecue sauce 3 pounds pork loin back or spareribs
Place ribs in centre of cooking grate. Grill 1 to 1-1/2 hours or until tender, brushing with sauce during the last 20 minutes of grilling time. To serve, cut ribs into 2- or 3-rib portions.
Makes 4 servings.
Thanks to www.weber.com
I grew up in St. Louis but haven't been there in many years. Your ribs recipe reminded me of it.
Pulled quotes from an article I was just sent:
"Barbecue is one of the last bastions of local prejudice in American life: Every state in the South—and some in the Midwest—thinks its barbecue is the first, most authentic, and best in the nation. If you want to see hatred, just put a Texan and a North Carolinian in a room and ask them who makes more righteous barbecue. A Democratic presidential candidate could fracture the Republican South with a few well-placed barbecue ads."
"...For a while we batted back and forth theories about why barbecue is so iconic in America—its cowboy roots, the intimate connection of barbecue and drinking, the thrilling alchemy of turning a cheap cut of meat into a delicacy, etc., etc.—until finally she said the most romantic, and most true, thing I have ever heard about barbecue:
"Once, I was judging a competition, and there was a box of shoulder, and I opened it up. It was so beautiful! I just wanted to stick my face in it. I just wanted to bury my face in it."
LOL! Where did you get that?
My Lib co-worker got it from Slate.com and sent it to me after we talked BBQ. It's a series of articles - just click on the tabs Mon-Fri for each one. However, be warned this is a waaay left bent site. I figure BBQ isn't too political, so I read 'em anyway.
http://slate.msn.com/id/2118542/entry/2118537/
I cook it over natural charcoal, with some hickory chips, and some rosemary tossed into the coals in the last 30 minutes.
Slow Smoke Rules!
Wee-Doggie!! Now that's a machine!
That is hilarious!
thanks
Amounts are approximate. I taste everything as I go and adjust accordingly
Saute a finely chopped onion in 3 or 4 tablespoons olive oil till it's lightly browned
Toss in a couple of chopped jalapenos or habeneros
Add several cloves of chopped garlic, don't let the garlic brown
Add roughly a cup of water, cup of vinegar, cup of ketchup and a cup of brown sugar
Add a couple of tablespoons of dark mustard, a good dash of Worcestershire Sauce
Add a couple ounces of bourbon
Throw in a couple teaspoons of salt and at least a teaspoon of cracked black pepper
Add several tablespoons of chili powder (to taste I tend to go heavy on the chili powder)
Bring to a simmer and let steep for awhile.
Add the juice of 1/2 lemon and stir in just before serving.
Hey, I'm gonna fire it up the weekend and throw some carcass on the heat! For those using a gas grill and want the hickory or charcoal smoke, try using a heavy cast iron pot with 8-12 hot charcoal briquettes under the hood while cooking.
The Jerk Chicken is so good that I had lunch there today, then took a break at a library and came back for dinner.
Jerk Chicken. Yummmmmmm!
Sounds like a great funky place but I'm miles from there. I'm not afraid of lack of sanitation and other stuff. His place might be cleaner than your average roach infested restaurant.
The guy who cooks mine up marinates the chicken for 3 days in the Jerk sauce.......
Sound like a plan!!
It's 5620 W. 21st Street in Hollywood. A few blocks south of Pembroke and a few blocks east of State Road 7. In back of L&J Auto. Like I said the atmosphere is nothing more than the back yard of a bunch of automechanics garages. However, you can get it to go. One thing good is that the chicken has just the right amount of juiceness. Often I find even good chicken such as at Pollo Tropicale to be too dry because it is sitting on the grill too long. The guy who prepares the Jerk Chicken behind L&J Auto is like an artist working with that Jerk Chicken. The reason for the guy being there is most of the mechanics in that industrial park are Jamaican and want the food like they served back home. Recommend putting his special sauce on the chicken too.
So am I but it is worth the trip. I just arrange to have things to do nearby.
I always wanted to try that! (brisket)
Well, this is my first try at it...I got a nice hunk of meat, not exactly what I wanted but it has some nice fat and marbling. I'll start it in the late AM...got some nice mesquite to smoke it with.
Also picked up a Weber remote thermometer. The base unit has the thermocouple and transmitter and the receiver can be clipped to your belt and is good for a hundred feet.
Now I can watch my race and 'monitor' my meat!
I don't think I can mess this up...to much!
Good. Makes Monday's barbeque that much tastier.
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