"re *Mental Maturbater* cph" wrote:
> I cribbed this recipe from Alton Brown. �It is my favorite way to cook
> baby backs without a 8-hr smoking process. �His method uses the
> broiler to finish the ribs, but I found it isn't much more effort to
> throw them on the grill for 15 minutes to finish them off.
>
> 2 whole slabs pork baby back ribs
>
> Dry Rub:
> 8 tablespoons light brown sugar, tightly packed
> 3 tablespoons kosher salt
> 1 tablespoon chili powder
> 1 tablespoon fresh cracked pepper
> 1 teaspoon onion powder
> 1 teaspoon garlic powder
> 1 teaspoon mustard powder
> 1 teaspoon paprika
> 1 teaspoon old bay seasoning
> � teaspoon cayenne pepper
>
> Braising Liquid:
> 1 cup white wine
> 2 tablespoons apple cider or white wine vinegar
> 2 tablespoons Worcestershire sauce
> 1 tablespoon honey
> 2 cloves garlic, pressed or chopped fine
> 1 tablespoon commercial bbq sauce (your favorite, of course)


Alton Brown is a moron and you're an imbecile... there is no reason
whatsoever to dry rub AND braise... must be neither of yoose low IQ
*******s have a clue what's braising. So this is the first dumb shit
post I gotta wake up to inna morning... imagine the rest of the day.
BLECH!

I got yer braising liquid... rub THIS!