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| zodiac13 |
 Posted: Sun Mar 27, 2005 4:21 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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Check it...
1.5 Cups light brown sugar.
.5 Cup kosher salt
.25 Cup paprika
1 Tbsp onion flakes
1 tsp Cayenne pepper
1 tsp garlic powder
one good healthy pinch red pepper flakes.
mix it all up real good.
Allow ribs to come to room temp. rub 'em down generously on both sides with the rub. Let stand at room temp for 30 minutes. Grill over med-low heat on highest rack on grill. Usually takes about an hour and a half.
This recipe yields enough for 3 slabs of Babybacks.
Enjoy! |
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| slyde |
| Posted: Sun Mar 27, 2005 7:45 pm |
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Joined: 19 Jan 2004
Posts: 196
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Its a pretty Memphis-style recipe (where bbq sauce is for the side and the ribs are cooked dry).
I would draw out the cooking time. Get the smokey grill flavor with the initial grilling then cover with foil and cook slowly with the lowest heat possible. You could also pre-poach the ribs in court bullion then dry rub, smoke then slow cook. That's the way we did it in the restaurant years ago. |
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| zodiac13 |
| Posted: Mon Mar 28, 2005 12:29 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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I'm not too hip on the pre-poaching, or pre-boil methods. I do agree, though on the slow cook/low heat. You get way more flavor that way. The pre-poach/boil way cooks off a lot of the fat which, to me, is a total loss of flavor.
I'm gonna go get some leftovers right now!  |
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| MMS |
| Posted: Mon Mar 28, 2005 12:33 pm |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15098
Location: Heaven or Hell...kinda hard to tell.
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Sugar caramelizes (sp?)...AAAACCCCKKK!!!!
Sugar is for candy...NOT MEAT!!!! |
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| The Green Monkey |
| Posted: Mon Mar 28, 2005 1:04 pm |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
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Location: Fucking a giant scorpion, duh.
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| zodiac13 |
| Posted: Mon Mar 28, 2005 2:04 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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Grumpy Ol' Bastard wrote: Sugar caramelizes (sp?)...AAAACCCCKKK!!!!
Sugar is for candy...NOT MEAT!!!!
Wrong. The sugar only enhances the flavors of the meat. Besides, any time you use ketchup, A1, Heinz 57, mustards and BBQ sauces of all sorts, you're using tons of sugar. They're loaded with the stuff. |
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| lilsheeda |
| Posted: Mon Mar 28, 2005 3:18 pm |
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ORDER OF THE SKULL
Joined: 25 Mar 2003
Posts: 3077
Location: Pac. NW- now LBC
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| I'm still hung up on the butter rub down, before the dry rub goes on - then it's all low and slow. Much prefer sauce on the side. |
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| MMS |
| Posted: Mon Mar 28, 2005 4:28 pm |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15098
Location: Heaven or Hell...kinda hard to tell.
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Wet rub in lime juice...acid opens the "pores".
Salt. Pepper. Paprika. Garlic. SMOKE.
Anything else is strictly douche ingredients.
Low and slow.
That's how we do it in Texas ya'll. |
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| slyde |
| Posted: Mon Mar 28, 2005 4:33 pm |
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Joined: 19 Jan 2004
Posts: 196
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zodiac13 wrote: I'm not too hip on the pre-poaching, or pre-boil methods. I do agree, though on the slow cook/low heat. You get way more flavor that way. The pre-poach/boil way cooks off a lot of the fat which, to me, is a total loss of flavor.
I'm gonna go get some leftovers right now!
Pre-poaching works well in restaurants, but you're right, I probably wouldn't do it at home either.
Grumpy: Its all flavor combinations. Salty with sweet and sweet with salty. I do a steak seasoning that has brown sugar, kosher salt, black pepper and herbs that people love. Offsetting sweet with salty with savory for a combination that is not too much of any of those things makes for a perfect blending of flavors. Plus, when the sugar carmelizes it gives the outside a nice "crust-like" texture that balances with the tenderness of the meat's inside. |
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| MMS |
| Posted: Mon Mar 28, 2005 4:49 pm |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15098
Location: Heaven or Hell...kinda hard to tell.
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Hey I'm all about flavor combinations, ying and yang, etc. etc.
NOT WHEN IT COMES TO "Q" THOUGH!
I did a 8 lb Sirloin Tip roast (less fatty than brisket) yesterday for Easter. My rub consists of kosher salt, black pepper, garlic powder, paprika, cayenne, and a little chile powder. Nothing sweet. I used a blend of peach and mesquite wood to smoke with (sweetness of the peach mellows the harsh mesquite - all around I prefer pecan...didn't have any). Smoked it for 4 hours at 225 - 250 degrees, wrapped it foil, smoked it another 5 hours at the same temp. It killed. If you want sauce...that goes on afterwards...not while it's cooking.
Bar-B-Que is a VERY regional thing. Texas is all about beef. I love the K.C. stuff, Memphis stuff, etc. etc. Just doesn't taste like home to me.
Couple of years ago I was in Toronto for Michael Brooke's book launch party for Skate Legends...the invite said Bar-B-Que...note to Canadians...hot dogs and hamburgers AREN'T BAR-B-QUE!!! It was ok...just not Bar-B-Que.
I'm going to start building a brick pit this summer...can't wait. |
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