Posted on 05/28/2017 10:11:47 AM PDT 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!!
I was thinking about getting a crock pot, but seeing as I have gotten along for a very long time w/out one I guess I really don’t need one. Plus I have a huge paranoia about leaving one plugged in with no one home.
We got a Le Creuset we got as a wedding present. It is 99% of the time used in winter/fall cooking. It makes me feel happy & cozy to bring it out.
Kill the 2nd we got...
I just ordered a Traeger wood pellet smoker grill. At the altitude where I live (8,500 ft) it is hard to get enough heat with charcoal.
Now that I'm in a house with a back yard, I bought a Traeger smoker/grill. I bought some pork baby back ribs the other day that I'm cooking as we write.
Here is a link I posted in 2010 to a crock-pot recipe for slow-cooking an inexpensive cut of eye round of roast beef.
-PJ
I have used pellet grills and they do not do the same job as a indirect wood smoker. Using wood instead of charcoal and regulating with a good damper will deliver more heat than charcoal.
“go to town”
Good, more ribs fro me.
I’ve read that at some of those bodacious rib-cooking contests, some of the entrants par-boil their ribs first ........before adding their secret flavors.
Ever try that?
Sounds good but NOT barbecue. Barbecue takes place only with wood smoke. These are grilled ribs.
What I've learned is that it is more of a convection oven, since it does not use direct heat. Therefore, you won't get the sear or grill marks that you would with a charcoal grill.
That said, there are some compensations. The best is to order a set of Grill Grates from a company called GrillGrates. They focus the heat into the grates, sort of like a reverse heat sink that you see on computer CPU chips. Instead of routing heat away, they concentrate heat in.
You might also want to read up on a forum site called Pelletheads.com. There is also a subforum for Traeger Grills.
-PJ
The same woman hired the next cowboy she met at the same bar.
But she was disappointed with his work, so she decided to surprise him alone one night in the bunkhouse.
“Hey cowboy. Take off my shoes. And hat.” she said.
“Now, my jeans and top.
And my silk wild rag.”
“OK, if I catch you wearing my clothes again, you’re fired.”
No luck with men/
Later
Thanks for the round roast recipe. Occasionally I see it on sale, but never bought it, not knowing how to cook it properly. I’ve heard it doesn’t have much flavor. Actually, most meat I eat doesn’t have much flavor. I can make fish taste good every time, but beef and chicken, not so much. In fact I can’t even find reasonably priced chicken that doesn’t have a funky aftertaste.
I have a digital meat thermometer with a long cord that I’ve often used with oven. Probe in meat, readout outside the oven of course. Never even thought of using it with a slow cooker. It sounds like a good idea.
I never heard of a Traeger grill until I saw an infomercial for it yesterday. Let us know how your ribs turn out.Thanks.
I have two Creuset dutch ovens which I use all the time - and they look it. I just thought that everything that came out of the crockpot tasted the same. And it broke down my beans into mush although I had it on the low side.
Creuset is a brand name of a cast iron dutch oven or casserole dish covered in colorful enamel. It is very expensive but does last a lifetime. I own two of their dutch ovens. They’re about 25 years old now.
Slow cooking it on a low temperature will finish the tenderizing. It is best when it is medium rare (135 degrees). Thinly slice it and serve with a brown mushroom gravy. Very tasty for an inexpensive cut.
-PJ
Sounds delicious.
We make beef ribs. The best is of course in a smoker or on a real BBQ. But I cheat by cooking them in a good BBQ sauce (Stubbs original works very well here) in the slow cooker for about 4 hours on high. Don’t let the meat fall off the bone. Then brush a little more sauce on and broil them up close to the fire in the oven for 3-5 minutes until the edges get slightly charred. This is an easy cheat and tastes almost as good as a real BBQ.
That Stubbs knew what he was doing.
And his extremely hot wing sauce is killer on chicken wings.
Maybe your tag line is old. Or maybe you are on the other side of the equator?
I use my slow cooker every single week. I make bone broth in it effortlessly after we roast chickens. Throw the carcass in, add good water, a little apple cider vinegar, the next day add veggies and herbs, then I freeze the broth after the second day.
I also make great meals in it for Friday night, so they will be ready when I come home. Nothing bad ever happened. It doesn’t evaporate the liquid so it can’t dry out.
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