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’m in the market for a new grill. The one we inherited here is gas and I just can’t taste enough difference to make the stress of going out and firing it up. It doesn’t get very hot either.
I love BBQ that is smoky. A lot fo you are talking about this Traeger - I will look into it.
Big Green Egg,
About 150 for 6 or 8 hours.
Good hard woods for smoke.
Use a dry rub.
Ummmm,
It pays to buy good quality when you’re young especially with cookware
I have two Food Network Dutch ovens, I doubt I’ve used either more than a half dozen times. Both have scratches in the enamel even though I’m pretty sure I was careful using only wooden spoons to stir, and both are chipped on the top rims. They’re still functional but I wouldn’t recommend them. Know any good Dutch oven recipes you’d care to share?
I have 3 All Clad pans that are absolutely top notch. Triple clad from top to bottom and are great for cooking anything.
I got some “non-stick” skillets I bought a few months ago, that I’m still adjusting to. Circulon anodized aluminum that heat fast. I’m finding they’re working better at a 3 to 4 burner setting rather than 5 I would normally use.
I ordered a Traeger, but it has not arrived so I cannot give it a review yet. You can buy many types of wood pellets, usually in 20 lb bags. I have seen hickory, mesquite, poplar, pecan, cherry and apple.
All Clad is great. I have only one little saucepan which I picked up at Marshall’s - lucky buy, it only cost me $19. I simply can’t afford to buy All Clad.
I use my dutch ovens for everything so I don’t really have a recipe for you. I generally use my bean pot for baked beans but used my d.o. today for them because I had a really big ham hock to go into it.
Been a long time since I baked beans. I just finished off a 3 lb tub of Amish baked beans I got at Meijer for $5, and I’m satiated for now. I like beans. Very good for you. You’re right about All Clad. I think I got 4 pans for less than $400. It was the best deal I could get at the time, and I really wanted All Clad. Their non-stick sautée pan didn’t last very long. I don’t think any Teflon coated pad does.
I was just telling my brother I know a lot about cooking, but I’m a mediocre cooker. I think my biggest problem is following recipes to the T. I’m reminded of an old cowboy cook on PBS who cooked with a Dutch oven over an open fire who used to say if it smells done, it’s done.
Bttt for ribs and BBQ recipes.
Bookmark
Researching.... starting to lean toward an electric smoker now. Mmmmmm. And Laaaaazy....
Thanks for the easy-to-follow recipe! Going to try it the next time we want ribs. I’m getting too old for the ‘fun’ of grilling anymore, so your oven method sounds perfect :)
Actually, the smell idea is a very accurate way to judge whether food is done or not. And not following recipes is probably a sign that you are an intuitive cook. So you, in fact, may be a very good cook. I’m in culinary school at the moment and find it somewhat stultifying.
I have a recipe from about 40 years ago from a friend who was a home economics teacher that is to die for.
You use tapioca, cooks in a slow oven for about 5 hours.
People who do not like stew love this recipe.
You can use either chicken or chuck roast, I use round steak.
Let me know if you want it, I will dig it out.
Oh yes, I makes dumplings on it also.
bttp
btt
I have a smaller red one, just love it.
Take a look at the weber performer pro. We are on our second one. It a weber kettle charcoal grill built in a cart with a counter surface AND gas start. No lighter fluid. You screw on a small gas tank like you use with a small torch. Arrange the charcoal, open the valve, push the igniter button and use gas to get your coals started, just uses about 5 minutes of gas. This grill also has an accessory - a collar for a rotisserie. Uses a long spit (you could do 2 chickens if you want). We get rave compliments on chickens and leg of lamb. If we wear this one out we’ll get a third. Check it out!
Wow, that does sound good. We already have this huge gas tank for the gas grill.
Lately I’ve been putting ribs in the smoker for an hour then taking the out, covering with BBQ sauce then wrapping in foil and baking in the oven at 300 for about 2.5 hours.
Tasty and don’t have to mind the smoker for long time.
But today it’s skinless chicken thighs with an Orange Juice/Soy/Garlic/Curry marinade on the grill.
“weber performer pro”
A yard sale last year had one which I bought. It is the best grill I’ve ever used. The cart part provides all the table top space need without being crowded and the electric/propane starter makes it almost as easy to use as a gas grill.
The venting can be shut off completely when finished and the leftover charcoal re-used.
The clean-out pan is another great feature.
I make my own hardwood charcoal by burning oak in a 55 gallon drum. One three hour burning produces the equivalent in volume of about $50 of store bought lump charcoal.
Another fan. I like the 2 baskets for the rotisserie. You can fill them and it becomes a measure, set up your bird or leg of lamb and a drip pan in the middle and it’s about an hour and 15 minutes for either one. I’ve been trying to find a source for a whole duck I would love to do one on my grill with the rotisserie. Grease be gone and crispy skin. I wish I could talk my hubby into making our own lump charcoal, we have 10 acres of mostly oak and a little cherry. It’s way too pricey at the store.
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.