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#1 | |
That's a Corgi
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In addition to the rub, which I am not that picky and do not follow a recipe, I'll use a little Worcestershire sauce before the rub and/or little maple syrup or molasses. I season to how I feel at that moment and how much time I have. Basically all the rubs are 50% salt, the rest spices and some herbs. I like Crazy Dave's BBQ sauce as it is a deal at Costco and does not compete with ribs. Cattleman's is decent too.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#2 | |
Country Gentleman
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Is that a true statement? I am not that familiar with commercial rubs. Personally I use very little if any salt in my home made rubs. I feel it will pull moisture out of the meat. I do salt once the meat comes off though.
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'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.' |
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#3 | |
That's a Corgi
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Salt Garlic Powder Hot Spanish Paprika Oregano Tumeric Black Pepper Corriander Yellow Mustard Seed Sugar Thyme I'll crush everthing in mortar except for the black pepper which I add after and stir in. I do not leave the rub on very long, basically season and throw on the smoker. Since ribs can take 6 hours, why bother letting them set up so long? You still want to taste the pork too, right?
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#4 | |
Country Gentleman
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'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.' |
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#5 |
That's a Corgi
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Cane. Not much though, perhaps equal to what you would use of mustard seed or corriander. Sometimes I won't use it if I basted the ribs with maple syrup or thinned molasses before putting the rub on.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#6 |
Guest
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That's it. I'm making ribs this weekend.
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#7 | |
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Hello everybody,
Yesterday I used this recipe, its really very very delicious. I suggest you all to try it at least once. Quote:
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#8 |
Grrrrrr
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#9 |
Suck It
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REALY?? No comment on my NOT removing the membrane, lol. I will go ahead and place
my snappy comeback here early, then. "You eat smoked sausage, don't you? When you do, you are either eating a synthetic paper or skin, or the actual tissue of a meat bearing animal as the casing. My guess is it never crosses your mind." When I cook ribs, the membrane cooks away to a crispy flaky nothing that tastes like nothing. Ribs are also thin enough to get total smoke ring penetration without removing the membrane. I DO imagine that smoke penetration is one of the two reasons folks remove the membrane? |
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#10 | |
Grrrrrr
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#11 | |
Non-believer
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#12 |
Suck It
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Thank goodness I am not alone on that island. I totally understand why an abdominal lining would
creep people out. And honestly, if you had to pin em down on WHY they remove it, they would say for better smoke penetration, I'd bet. |
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#13 |
Dad Jokester Supreme
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Some people also say that by leaving it on helps hold in moisture. Usually it depends on how I feel and who I'm cooking for.
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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#14 |
Suck It
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Steve, I LOVE your 'by the pit' shots. You have enthusiasm that shows through in photos really well.
I have to admit I used to boil my ribs to "remove most of the fat" and get em cooked enough to where I could oven roast them to perfection. But the next day they always got that stored taste to em, the flavor that pork sometimes gets, kind of rancid oil flavor. But one trip to Memphis in May BBQ fest fixed my brain. With smoking, the meat stays good for a LOOOoong time in the fridge, although sadly, it is never ever as good as hot, even if you heat it back up. I guess it's cause I never had a big grill, and I would cook ribs in winter as opposed to summer, when I rarely feel like eating much anyway. Curse of the hot south. But that's what got the indoor oven method thing started. Plus I used to work in restaurants, and that's how my old boss did it, boiled em in huge deep chafing dishes in the oven with crab boil, celery and stuff. They were tender, but oh man how glad I am that I became a meat smoker. Do you always cook your racks whole? I used to all the time, but now I like to St. Louis cut my ribs and save the spare meat for use in Red beans instead of sausage. It is awesome. It also kicks a$$ in pintos. When you cook the rack whole, they always seem to break off at the cartilage point anyway. http://www.bbq-book.com/news2006/html/october_2006.html for anyone who does not know what I mean. Last edited by OLS; 04-16-2010 at 12:01 PM. |
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#15 |
Suck It
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OK, so I get a big box of spices in from Firehouse Pantry dot com. Bout 120 bucks worth. Everything
I need to make a giant bulk batch of rub. So I get a big bag done and think, hell, why not do another bag. So I am mixing and shaking and sqeezing and WHAMMIE! Whoosh, 45 bucks worth of rub flies into the air, coating my shirt, pants, in my shoes, on my chair, in my keyboard, in my nose. So naturally, I just BUST out laughing and everybody around me busts out too. We are all sneezing and wiping our runny noses and laughing and our sides begin to hurt. So I clean my chair with some upholstery cleaner, have the guys out in the kart shop blow me off with compressed air, sweep and mop the area and it is done for now. Everybody says it smells great. TODAY. In the weeks to come, I have a feeling that I am going to be pubic enemy number one. Anyway, here's a picture. |
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