>(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
>
>************************
>
>
>--
>Wayne in Phoenix
>

Many thanks! All this talk about those ribs made me think I should give them a
try.