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On 2-Oct-2004, "Jack Curry" <Jack-CurryRemove > wrote:
> Gus wrote:
> > "Stephen Russell" > wrote
> > in message .. .
> >>
> >> "Gus" > wrote in message
> >> ...
> >>
> >> Probably the car on blocks out front?
> >>
> >>
<snip
> Hmm.
> Now Gus, I'm sure you're a fine Redneck fellow and all, but I'm starting to
> wonder just a little bit about your cooking techniques. First you foil your
> ribs and briskets, now you don't...and unless you're cooking some ribs off a
> piglet (I like 3 1/2 and downs, so I gotta wonder how small yours are),
> yours are done in about half the time it takes mine at the same temperature.
> Tell me your clock stopped and you got the time wrong, Gus. Tell me your
> ribs took 4 hours or so, like mine do.
I probably cook hotter then Jack does most of the time, but strangely enough
my ribs need something like four hours too. Oh, I cooked a rack of beef ribs in
an hour one time, but my cooker was damn near glowing red. Another time some
spares took close to seven hours, but I kept mopping them with apple juice the last
two hours. (Not recommended). Typical average is around four hours at reasonable
'Q' temperatures.
> Come to think of it, you sure do want us to know how those ribs were "really
> loaded down with Redneck Rub (R)," which is a secret recipe only available
> from you and just happens to be the main ingredient in every recipe in your
> cookbook.
> Maybe I'm just a dumb cracker, but I'm starting to wonder if you're trying
> to sell us something.
> Allay my fears, Gus, 'cause I hate being used.
>
> Jack Curry
> -say it ain't so-
I'm not too impressed with 'SECRET' rub formulas. I use a lot of Cajun rub,
but many wouldn't like it. Big Jim uses S & P more often then not and his
ribs are as good as I've eaten.
That made me hungry. Got some trotters thawing. Maybe I'll brown them
and throw them in with some white beans. There's not enough to justify
firing up the pit.
--
Brick(DL5BF, WA7ERO, HS4ADI)
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