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ojunk (Mama2EandJ) wrote in
:

> Would someone be kind enough to post the rib recipe? Much appreciated.

This is probably the one you want...

Real Barbecue Spare Ribs
Cuchulain Libby

Texas, USA

Barbecue does not include foil or crockpots and bbq sauce is to be
served at the table. Good barbecue ribs simply do not require and are
not improved by sauce. As for rubs, I submit a recipe to get you started
but salt and pepper work fine and you should find a mixture you like
with salt and pepper as the main ingredients and the rest as flavorings.
Not all of us have nor want a cinder block lined hole in the ground with
a bedspring as the grill or a $1000 steel plate 3-chamber log burner
(what I cook in). Adequate bbq is easily made in a $30 Brinkman H2O
Smoker or a Weber kettle. It cannot be replicated in one's kitchen. Nor
is it a "recipe", it really is a technique. Some define it as poor cuts
of meat that, when subjected to the proper combination of time and
smoke, become sublime. That works for me. As for fuel, a small hot fire
is better than a large smoldering one. The smoke should be wispy and
blue, not billowing clouds and if you see dark smoke, you are choking
it. In order of preference is hardwood logs, hardwood chunks, lump, and
lastly briquettes and chips.

1 rack pork spare ribs, 3 ½ pounds or less, ideally.
1 cup Barbecue Rub
Yellow Mustard (optional)

Barbecue rub:

½ cup Kosher Salt
½ cup fresh ground black pepper
¼ cup brown sugar (optional)
½ cup good Paprika
1/3 cup onion/garlic powder
1/3 cup good chili powder or favorite ground chile powder
1 Tablespoon Old Bay Seasoning
1 Tablespoon roasted/ground each of cumin and coriander seeds
1 Tablespoon Coleman's dry mustard
1 teaspoon cayenne

Method:

Let the ribs come to room temperature and start the fire. Rinse and dry
rack. Trim flap and small end if desired. With the end of a spoon, lift
off part of the membrane, grab with a paper towel and pull off as much
as you can. Slather the ribs with some mustard. Don't fret about the
flavor, it's just the mortar to hold the rub. I use a big spice jar with
the perforated lid as a shaker to apply the rub. If you forego the
mustard, just spoon on the rub and lightly press it into the meat. Both
sides in either case. When the temperature is stabilized in the pit,
about 225* F, place ribs bone side up and cook approximately five hours.

If you use a kettle: Bank the coals to one half with a single layer on
the other half. Put the ribs on the hot side and cook for about ½ hour
turning often then put the ribs on the cool side, place the lid so the
vents are over the ribs and cook about an hour. You may have to add more
coals to the hot side. For fuel, lump is OK, as are chunks. A chimney
starter can be used to pre-burn the coals for adding during a session.

To test for doneness, grab one end and try to fold the ribs in half, if
they fold easily let rest for a few minutes and enjoy.

Hound

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--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.