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Ribs tonight
The heat broke last night.
Out came the smoker. granddaughter is a rib eater par excellence. They're resting now. http://i25.tinypic.com/1pvz8n.jpg http://i25.tinypic.com/2qmqdmu.jpg -- Old Scoundrel (AKA Dimitri) |
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Ribs tonight
On Sun, 22 Jun 2008 18:50:54 -0700, "Dimitri" >
wrote: >The heat broke last night. > >Out came the smoker. > >granddaughter is a rib eater par excellence. > >They're resting now. > > >http://i25.tinypic.com/1pvz8n.jpg > >http://i25.tinypic.com/2qmqdmu.jpg Why did I have to look at these now....... Sigh....I guess I will have to find me some ribs..and fire up my smoker.... Christine |
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Ribs tonight
"Michael "Dog3"" > wrote in message . .. > "Dimitri" > news:vkD7k.8839$ZE5.1470 > @nlpi061.nbdc.sbc.com: in rec.food.cooking > >> The heat broke last night. >> >> Out came the smoker. >> >> granddaughter is a rib eater par excellence. >> >> They're resting now. >> >> >> http://i25.tinypic.com/1pvz8n.jpg >> >> http://i25.tinypic.com/2qmqdmu.jpg > > Looks real good Dimitri. Did ya' boil 'em first? > > Michael/// sneaking away real fast Nope :-) Friday stripped the back membrane Friday a nice layer of my own dry Rub Sunday brought them out of the fridge @ 8:30. Started the http://www.chargriller.com/shop/grills/smokin-pro.html Put then on @ 10:30 AM choked down the damper & chimney to get a good 210 degrees till 4:30 PM. Used Smart & Final Mesquite Charcoal & a few chunks of red oak. Pulled then @ 4:30, a light baste of sauce sealed them in a pan with foil & into the oven @ 190 to stay warm. We ate @ 6:30 and the meat literally fell off the bone. Had the new Lime Bud Light - not bad. -- Old Scoundrel (AKA Dimitri) |
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Ribs tonight
"Dimitri" > wrote in
: > > "Michael "Dog3"" > wrote in message > . .. >> "Dimitri" > news:vkD7k.8839$ZE5.1470 >> @nlpi061.nbdc.sbc.com: in rec.food.cooking >> >>> The heat broke last night. >>> >>> Out came the smoker. >>> >>> granddaughter is a rib eater par excellence. >>> >>> They're resting now. >>> >>> >>> http://i25.tinypic.com/1pvz8n.jpg >>> >>> http://i25.tinypic.com/2qmqdmu.jpg >> >> Looks real good Dimitri. Did ya' boil 'em first? >> >> Michael/// sneaking away real fast > > > Nope :-) > > Friday stripped the back membrane > Friday a nice layer of my own dry Rub > Sunday brought them out of the fridge @ 8:30. > Started the http://www.chargriller.com/shop/grills/smokin-pro.html > Put then on @ 10:30 AM choked down the damper & chimney to get a good > 210 degrees till 4:30 PM. > > Used Smart & Final Mesquite Charcoal & a few chunks of red oak. > > Pulled then @ 4:30, a light baste of sauce sealed them in a pan with > foil & into the oven @ 190 to stay warm. > > We ate @ 6:30 and the meat literally fell off the bone. > > Had the new Lime Bud Light - not bad. > > Smoke some red bell peppers....better taste than roasted bell peppers. Say 250F for 2 hours. I used Crab Apple wood in my propane powered smoker. Just half them and clean them out. Great on burgers, in salads or in meat loaf. -- The house of the burning beet-Alan |
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Ribs tonight
"hahabogus" > wrote in message ... > "Dimitri" > wrote in > : > >> >> "Michael "Dog3"" > wrote in message >> . .. >>> "Dimitri" > news:vkD7k.8839$ZE5.1470 >>> @nlpi061.nbdc.sbc.com: in rec.food.cooking >>> >>>> The heat broke last night. >>>> >>>> Out came the smoker. >>>> >>>> granddaughter is a rib eater par excellence. >>>> >>>> They're resting now. >>>> >>>> >>>> http://i25.tinypic.com/1pvz8n.jpg >>>> >>>> http://i25.tinypic.com/2qmqdmu.jpg >>> >>> Looks real good Dimitri. Did ya' boil 'em first? >>> >>> Michael/// sneaking away real fast >> >> >> Nope :-) >> >> Friday stripped the back membrane >> Friday a nice layer of my own dry Rub >> Sunday brought them out of the fridge @ 8:30. >> Started the http://www.chargriller.com/shop/grills/smokin-pro.html >> Put then on @ 10:30 AM choked down the damper & chimney to get a good >> 210 degrees till 4:30 PM. >> >> Used Smart & Final Mesquite Charcoal & a few chunks of red oak. >> >> Pulled then @ 4:30, a light baste of sauce sealed them in a pan with >> foil & into the oven @ 190 to stay warm. >> >> We ate @ 6:30 and the meat literally fell off the bone. >> >> Had the new Lime Bud Light - not bad. >> >> > > Smoke some red bell peppers....better taste than roasted bell peppers. > Say 250F for 2 hours. I used Crab Apple wood in my propane powered > smoker. Just half them and clean them out. Great on burgers, in salads or > in meat loaf. > > -- > > The house of the burning beet-Alan Great idea. Thanks I had some heat left over in the side firebox. I filleted some boneless skinless chicken breasts used some olive oil & rub and grilled then over a perfect fire. - saved then for sandwiches. -- Old Scoundrel (AKA Dimitri) |
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Ribs tonight
Dimitri wrote:
> The heat broke last night. > > Out came the smoker. > > granddaughter is a rib eater par excellence. > > They're resting now. > > > http://i25.tinypic.com/1pvz8n.jpg > > http://i25.tinypic.com/2qmqdmu.jpg > > What's all the wet red stuff? -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
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Ribs tonight
On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder
> wrote: >Dimitri wrote: >> The heat broke last night. >> >> Out came the smoker. >> >> granddaughter is a rib eater par excellence. >> >> They're resting now. >> >> >> http://i25.tinypic.com/1pvz8n.jpg >> >> http://i25.tinypic.com/2qmqdmu.jpg >> >> > >What's all the wet red stuff? LOL.. Some people like them that way. When I do ribs I make some without sauce for me and some with it for Louise. The sauce isn't my thing but as long as she's happy so am I. Lou |
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Ribs tonight
"Janet Wilder" > wrote in message ... > Dimitri wrote: >> The heat broke last night. >> >> Out came the smoker. >> >> granddaughter is a rib eater par excellence. >> >> They're resting now. >> >> >> http://i25.tinypic.com/1pvz8n.jpg >> >> http://i25.tinypic.com/2qmqdmu.jpg >> >> > > What's all the wet red stuff? > > -- > Janet Wilder > Bad spelling. Bad punctuation > Good Friends. Good Life Before placing them in the oven to "Hold" I give each rack a very light brush of BBQ sauce. Then seal with foil and place in a 190 degree oven. -- Old Scoundrel (AKA Dimitri) .. |
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Ribs tonight
On Mon 23 Jun 2008 06:13:07p, Dimitri told us...
> > "Janet Wilder" > wrote in message > ... >> Dimitri wrote: >>> The heat broke last night. >>> >>> Out came the smoker. >>> >>> granddaughter is a rib eater par excellence. >>> >>> They're resting now. >>> >>> >>> http://i25.tinypic.com/1pvz8n.jpg >>> >>> http://i25.tinypic.com/2qmqdmu.jpg >>> >>> >> >> What's all the wet red stuff? >> >> -- >> Janet Wilder >> Bad spelling. Bad punctuation >> Good Friends. Good Life > > > Before placing them in the oven to "Hold" I give each rack a very light > brush of BBQ sauce. Then seal with foil and place in a 190 degree oven. > > No offense, but I prefer mine on the drier chewier side, and may put some sauce on if I'm going to "burn" it on before serving. I never add sauce afterwards. -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/23(XXIII)/08(MMVIII) ------------------------------------------- ------------------------------------------- I'm so broke, I can't even pay attention. ------------------------------------------- |
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Ribs tonight
Lou Decruss wrote:
> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder > > wrote: >> What's all the wet red stuff? > > LOL.. Some people like them that way. When I do ribs I make some > without sauce for me and some with it for Louise. The sauce isn't my > thing but as long as she's happy so am I. > I live in Texas. I think it's against the law to put sauce on meat before serving it. Saturday was DH's birthday and I made ribs, homemade potato salad and slaw. I rub them then smoke them. Next time I'll take a picture of them <g> -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
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Ribs tonight
On Mon 23 Jun 2008 08:19:14p, Janet Wilder told us...
> Lou Decruss wrote: >> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder >> > wrote: > >>> What's all the wet red stuff? >> >> LOL.. Some people like them that way. When I do ribs I make some >> without sauce for me and some with it for Louise. The sauce isn't my >> thing but as long as she's happy so am I. >> > I live in Texas. I think it's against the law to put sauce on meat > before serving it. I'm not from Texas, but my sentiments exactly. Dry rub, then a wash a few times while cooking. If I use anything at table, it would be hot sauce. > Saturday was DH's birthday and I made ribs, homemade potato salad and > slaw. I rub them then smoke them. Next time I'll take a picture of them > <g> > > > -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/23(XXIII)/08(MMVIII) ------------------------------------------- ------------------------------------------- Useless Invention: Screen door on a submarine. ------------------------------------------- |
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Ribs tonight
Janet Wilder > wrote in
: > Lou Decruss wrote: >> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder >> > wrote: > >>> What's all the wet red stuff? >> >> LOL.. Some people like them that way. When I do ribs I make some >> without sauce for me and some with it for Louise. The sauce isn't my >> thing but as long as she's happy so am I. >> > I live in Texas. I think it's against the law to put sauce on meat > before serving it. > > Saturday was DH's birthday and I made ribs, homemade potato salad and > slaw. I rub them then smoke them. Next time I'll take a picture of > them <g> > > > I celibrated my birthday on Saturday as well....Baked ham and potato salad and twice baked potatoes. I mixed some cury into the mayo before adding it to the potatoes....I tried that from a penzeys recipe and discovered a little cury is very nice in tater salad -- The house of the burning beet-Alan |
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Ribs tonight
Wayne Boatwright > wrote in
6.120: > On Mon 23 Jun 2008 08:19:14p, Janet Wilder told us... > >> Lou Decruss wrote: >>> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder >>> > wrote: >> >>>> What's all the wet red stuff? >>> >>> LOL.. Some people like them that way. When I do ribs I make some >>> without sauce for me and some with it for Louise. The sauce isn't >>> my thing but as long as she's happy so am I. >>> >> I live in Texas. I think it's against the law to put sauce on meat >> before serving it. > > I'm not from Texas, but my sentiments exactly. Dry rub, then a wash a > few times while cooking. If I use anything at table, it would be hot > sauce. > >> Saturday was DH's birthday and I made ribs, homemade potato salad and >> slaw. I rub them then smoke them. Next time I'll take a picture of >> them <g> >> >> >> > > > I lightly brush on the recipe below, I can only make this if I make a double batch or the lady across the back lane gets mad if I don't give her some. @@@@@ Now You're Cooking! Export Format Alan's Apple Butter Bbq Sauce BBQ, favorites, keeper, sauces/dips, tested 1 14 oz can hunts Italian tomato sauce. 1 cup apple butter 2 tbsp molasses 1 tbsp maggi sauce 1 tbsps franks hot sauce 1 tsp mustard powder 1 tbsp+ onion powder 2 tsp lemon juice 1 package slenda liquid smoke; to taste 1/8 tsp mace In a small pot stir together ingredients. Bring to just boiling remove from heat. Adjust sweetness with apple cider Vinegar Notes: July 26 07 I used the juice and zest from 1 small lime instead of lemon juice. Added 2 tbsps Apple Cider vinegar to correct sweetness...Think about not adding splenda next time or at least taste test before you do. modified from a BH&G recipe Notes: Alan's modified BHG recipe ** Exported from Now You're Cooking! v5.84 ** -- The house of the burning beet-Alan |
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Ribs tonight
On Tue, 24 Jun 2008 05:27:56 GMT, hahabogus > wrote:
>Baked ham Oh, man... I can't remember the last time I baked a ham. I need to do it sometime soon. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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Ribs tonight
On Mon 23 Jun 2008 10:31:00p, hahabogus told us...
> Wayne Boatwright > wrote in > 6.120: > >> On Mon 23 Jun 2008 08:19:14p, Janet Wilder told us... >> >>> Lou Decruss wrote: >>>> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder >>>> > wrote: >>> >>>>> What's all the wet red stuff? >>>> >>>> LOL.. Some people like them that way. When I do ribs I make some >>>> without sauce for me and some with it for Louise. The sauce isn't >>>> my thing but as long as she's happy so am I. >>>> >>> I live in Texas. I think it's against the law to put sauce on meat >>> before serving it. >> >> I'm not from Texas, but my sentiments exactly. Dry rub, then a wash a >> few times while cooking. If I use anything at table, it would be hot >> sauce. >> >>> Saturday was DH's birthday and I made ribs, homemade potato salad and >>> slaw. I rub them then smoke them. Next time I'll take a picture of >>> them <g> >>> >>> >>> >> >> >> > I lightly brush on the recipe below, I can only make this if I make a > double batch or the lady across the back lane gets mad if I don't give > her some. > @@@@@ Now You're Cooking! Export Format > > Alan's Apple Butter Bbq Sauce > > BBQ, favorites, keeper, sauces/dips, tested > > 1 14 oz can hunts Italian tomato sauce. > 1 cup apple butter > 2 tbsp molasses > 1 tbsp maggi sauce > 1 tbsps franks hot sauce > 1 tsp mustard powder > 1 tbsp+ onion powder > 2 tsp lemon juice > 1 package slenda > liquid smoke; to taste > 1/8 tsp mace > > In a small pot stir together ingredients. Bring to just boiling remove > from > heat. Adjust sweetness with apple cider Vinegar > > Notes: > July 26 07 > I used the juice and zest from 1 small lime instead of lemon juice. > Added 2 tbsps Apple Cider vinegar to correct sweetness...Think about not > adding splenda next time or at least taste test before you do. > > > > modified from a BH&G recipe > > Notes: Alan's modified BHG recipe > > > ** Exported from Now You're Cooking! v5.84 ** > > > Copied... Thanks, Alan! -- Wayne Boatwright ------------------------------------------- Tuesday, 06(VI)/24(XXIV)/08(MMVIII) ------------------------------------------- ------------------------------------------- Beware of a dark-haired man with a loud tie. ------------------------------------------- |
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Ribs tonight
On Mon, 23 Jun 2008 22:19:14 -0500, Janet Wilder
> wrote: >Lou Decruss wrote: >> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder >> > wrote: > >>> What's all the wet red stuff? >> >> LOL.. Some people like them that way. When I do ribs I make some >> without sauce for me and some with it for Louise. The sauce isn't my >> thing but as long as she's happy so am I. >> >I live in Texas. I think it's against the law to put sauce on meat >before serving it. If I were to tell her she couldn't have sauce I somehow think it might **** her off. My ribs get smoked for hours and don't need sauce, but she want's it anyway. I cook to please everyone, not just myself. <shrug> Lou |
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Ribs tonight
On Tue, 24 Jun 2008 03:34:25 GMT, Wayne Boatwright
> wrote: >On Mon 23 Jun 2008 08:19:14p, Janet Wilder told us... > >> Lou Decruss wrote: >>> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder >>> > wrote: >> >>>> What's all the wet red stuff? >>> >>> LOL.. Some people like them that way. When I do ribs I make some >>> without sauce for me and some with it for Louise. The sauce isn't my >>> thing but as long as she's happy so am I. >>> >> I live in Texas. I think it's against the law to put sauce on meat >> before serving it. > >I'm not from Texas, but my sentiments exactly. Dry rub, then a wash a few >times while cooking. If I use anything at table, it would be hot sauce. We had a party with neighbors this past weekend. One of them has access to a big commercial smoker and pre-smoked 30+ pounds for the party. The problem is the smoker is electric and there's not much smoke flavor other than whatever comes from the wood chips. He put the cooked ribs in big foil covered catering pans after he brushed them heavily with mango habanero sauce, and warmed them in the oven. They were done perfectly as far as texture but the flavor was mostly sauce. He's a very good cook, but my ribs cooked over hickory, cherry, or apple are much better. And they don't NEED sauce. Lou |
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Ribs tonight
"Wayne Boatwright" > wrote in message 6.120... > On Mon 23 Jun 2008 06:13:07p, Dimitri told us... > >> >> "Janet Wilder" > wrote in message >> ... >>> Dimitri wrote: >>>> The heat broke last night. >>>> >>>> Out came the smoker. >>>> >>>> granddaughter is a rib eater par excellence. >>>> >>>> They're resting now. >>>> >>>> >>>> http://i25.tinypic.com/1pvz8n.jpg >>>> >>>> http://i25.tinypic.com/2qmqdmu.jpg >>>> >>>> >>> >>> What's all the wet red stuff? >>> >>> -- >>> Janet Wilder >>> Bad spelling. Bad punctuation >>> Good Friends. Good Life >> >> >> Before placing them in the oven to "Hold" I give each rack a very light >> brush of BBQ sauce. Then seal with foil and place in a 190 degree oven. >> >> > > No offense, but I prefer mine on the drier chewier side, and may put some > sauce on if I'm going to "burn" it on before serving. I never add sauce > afterwards. > > -- > Wayne Boatwright None taken. I am still getting used to doing real Q here on the coast - the average humidity is very high. I used to live in the high desert. where the humidity was an the 10 to 30% range. Here it's in the 70 to 90% range depending on the time of day. These were a dry rub and NOT mopped during cooking. I find mopping washes off the spices & herbs. -- Old Scoundrel (AKA Dimitri) |
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Ribs tonight
"Janet Wilder" > wrote in message ... > Dimitri wrote: >> The heat broke last night. >> >> Out came the smoker. >> >> granddaughter is a rib eater par excellence. >> >> They're resting now. >> >> >> http://i25.tinypic.com/1pvz8n.jpg >> >> http://i25.tinypic.com/2qmqdmu.jpg >> >> > > What's all the wet red stuff? > > -- > Janet Wilder > Bad spelling. Bad punctuation > Good Friends. Good Life Just a side note, I don't mop the ribs once they go into the kettle, I find mopping during cooking tends to Wash off the flavor of the rub. -- Old Scoundrel (AKA Dimitri) |
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Ribs tonight
On Tue, 24 Jun 2008 09:12:27 -0700, "Dimitri" >
wrote: >I am still getting used to doing real Q here on the coast - the average >humidity is very high. I used to live in the high desert. where the humidity >was an the 10 to 30% range. Here it's in the 70 to 90% range depending on >the time of day. > >These were a dry rub and NOT mopped during cooking. I find mopping washes >off the spices & herbs. A spray bottle makes the job easier. Lou |
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Ribs tonight
"Dimitri" > wrote in
: > These were a dry rub and NOT mopped during cooking. I find mopping > washes off the spices & herbs. > I mopp with a apple juice mix say apple juice, cider vinegar and a bit of fish sauce (this mix changes on a day by day bases as mood strikes). I use a spray bottle and 'mist' the food...The idea is to moisten the food not soak it and wash spices off. I use a little aleppo pepper in the rub...I don't like heat much hotter than jalepeno so I use the aleppo to keep the 'heat' down. On occassion I make up some instant expresso and use that as a mopp. I used to use cooked down (reduced) cola as a base for my mopps but this burns too readily, the apple juice base having less sugar adds flavour but doesn't burn as easily. Beer and V8, with herbs added is ok too, if you cook in the herbs and strain the mix it too can be used to mist. -- The house of the burning beet-Alan |
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Ribs tonight
Lou Decruss > wrote:
>We had a party with neighbors this past weekend. One of them has >access to a big commercial smoker and pre-smoked 30+ pounds for the >party. The problem is the smoker is electric and there's not much >smoke flavor other than whatever comes from the wood chips. I run into this alot -- barbecue that is barely smoked. "Electric smoker" == oxymoron. Steve |
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Ribs tonight
Dimitri > wrote:
>I am still getting used to doing real Q here on the coast - the average >humidity is very high. I used to live in the high desert. where the humidity >was an the 10 to 30% range. Here it's in the 70 to 90% range depending on >the time of day. >These were a dry rub and NOT mopped during cooking. I find mopping washes >off the spices & herbs. I can't think of a legitimate BBQ technique that involves applying a wet sauce during cooking. Right before serving, sure, in some styles. Steve |
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Ribs tonight
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Ribs tonight
hahabogus wrote:
> I celibrated my birthday on Saturday as well....Baked ham and potato > salad and twice baked potatoes. I mixed some cury into the mayo before > adding it to the potatoes....I tried that from a penzeys recipe and > discovered a little cury is very nice in tater salad > Happy birthday! DH was 67. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
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Ribs tonight
Lou Decruss wrote:
> On Mon, 23 Jun 2008 22:19:14 -0500, Janet Wilder > > wrote: > >> Lou Decruss wrote: >>> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder >>> > wrote: >>>> What's all the wet red stuff? >>> LOL.. Some people like them that way. When I do ribs I make some >>> without sauce for me and some with it for Louise. The sauce isn't my >>> thing but as long as she's happy so am I. >>> >> I live in Texas. I think it's against the law to put sauce on meat >> before serving it. > > If I were to tell her she couldn't have sauce I somehow think it might > **** her off. My ribs get smoked for hours and don't need sauce, but > she want's it anyway. I cook to please everyone, not just myself. > <shrug> > > Lou Can't you serve the sauce on the side? That's how we do it here. Actually, well rubbed and smoked ribs need very little sauce. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
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Ribs tonight
Lou Decruss wrote:
> On Tue, 24 Jun 2008 09:12:27 -0700, "Dimitri" > > wrote: > >> I am still getting used to doing real Q here on the coast - the average >> humidity is very high. I used to live in the high desert. where the humidity >> was an the 10 to 30% range. Here it's in the 70 to 90% range depending on >> the time of day. >> >> These were a dry rub and NOT mopped during cooking. I find mopping washes >> off the spices & herbs. > > A spray bottle makes the job easier. > > Lou > I had dry-rubbed ribs that were spritzed with apple juice while they smoked for a long time. The neighbor's son fixed them when he came for a visit. They were excellent. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
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Ribs tonight
"hahabogus" > wrote in message ... <snip> > I celibrated my birthday on Saturday as well....Baked ham and potato > salad and twice baked potatoes. I mixed some cury into the mayo before > adding it to the potatoes....I tried that from a penzeys recipe and > discovered a little cury is very nice in tater salad > > -- > > The house of the burning beet-Alan Happy birthday I read right over it. All the best, I tried smoking some beets but I had a tough time keeping them lit. -- Old Scoundrel (AKA Dimitri) |
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Ribs tonight
On Tue 24 Jun 2008 09:12:27a, Dimitri told us...
> > "Wayne Boatwright" > wrote in message > 6.120... >> On Mon 23 Jun 2008 06:13:07p, Dimitri told us... >> >>> >>> "Janet Wilder" > wrote in message >>> ... >>>> Dimitri wrote: >>>>> The heat broke last night. >>>>> >>>>> Out came the smoker. >>>>> >>>>> granddaughter is a rib eater par excellence. >>>>> >>>>> They're resting now. >>>>> >>>>> >>>>> http://i25.tinypic.com/1pvz8n.jpg >>>>> >>>>> http://i25.tinypic.com/2qmqdmu.jpg >>>>> >>>>> >>>> >>>> What's all the wet red stuff? >>>> >>>> -- >>>> Janet Wilder >>>> Bad spelling. Bad punctuation >>>> Good Friends. Good Life >>> >>> >>> Before placing them in the oven to "Hold" I give each rack a very >>> light brush of BBQ sauce. Then seal with foil and place in a 190 >>> degree oven. >>> >>> >> >> No offense, but I prefer mine on the drier chewier side, and may put >> some sauce on if I'm going to "burn" it on before serving. I never add >> sauce afterwards. >> >> -- >> Wayne Boatwright > > None taken. > > I am still getting used to doing real Q here on the coast - the average > humidity is very high. I used to live in the high desert. where the > humidity was an the 10 to 30% range. Here it's in the 70 to 90% range > depending on the time of day. > > These were a dry rub and NOT mopped during cooking. I find mopping > washes off the spices & herbs. I don't mop frequently, but it seems that the mopping turns my dry rub into sort of a sauce that gets really cooked into the meat. There's plenty of flavor from the rub. I guess we all just have different styles. -- Wayne Boatwright ------------------------------------------- Tuesday, 06(VI)/24(XXIV)/08(MMVIII) ------------------------------------------- ------------------------------------------- Cat \kat\ n; small, four-legged, fur-bearing extortionist ------------------------------------------- |
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Ribs tonight
On Tue 24 Jun 2008 09:21:18a, Lou Decruss told us...
> On Tue, 24 Jun 2008 09:12:27 -0700, "Dimitri" > > wrote: > >>I am still getting used to doing real Q here on the coast - the average >>humidity is very high. I used to live in the high desert. where the >>humidity was an the 10 to 30% range. Here it's in the 70 to 90% range >>depending on the time of day. >> >>These were a dry rub and NOT mopped during cooking. I find mopping >>washes off the spices & herbs. > > A spray bottle makes the job easier. > > Lou > > Damn! Why have I never thought of that? I will definitely do that next time. Thanks, Lou. -- Wayne Boatwright ------------------------------------------- Tuesday, 06(VI)/24(XXIV)/08(MMVIII) ------------------------------------------- ------------------------------------------- Cat \kat\ n; small, four-legged, fur-bearing extortionist ------------------------------------------- |
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Ribs tonight
On Tue 24 Jun 2008 11:31:13a, Steve Pope told us...
> Dimitri > wrote: > >>I am still getting used to doing real Q here on the coast - the average >>humidity is very high. I used to live in the high desert. where the >>humidity was an the 10 to 30% range. Here it's in the 70 to 90% range >>depending on the time of day. > >>These were a dry rub and NOT mopped during cooking. I find mopping >>washes off the spices & herbs. > > I can't think of a legitimate BBQ technique that involves > applying a wet sauce during cooking. Right before serving, > sure, in some styles. > > Steve > I never use a wet sauce on my ribs, before, during or after. If I add anything at the table, it would be a few shakes of hot sauce. -- Wayne Boatwright ------------------------------------------- Tuesday, 06(VI)/24(XXIV)/08(MMVIII) ------------------------------------------- ------------------------------------------- Please type your Bank PIN number in your reply. ------------------------------------------- |
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Ribs tonight
Janet Wilder > wrote in news:4861749f$0$10708
: > hahabogus wrote: > >> I celibrated my birthday on Saturday as well....Baked ham and potato >> salad and twice baked potatoes. I mixed some cury into the mayo before >> adding it to the potatoes....I tried that from a penzeys recipe and >> discovered a little cury is very nice in tater salad >> > > Happy birthday! DH was 67. > I was merely 56 -- The house of the burning beet-Alan |
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Ribs tonight
On Tue, 24 Jun 2008 17:28:52 -0500, Janet Wilder
> wrote: >Lou Decruss wrote: >> On Mon, 23 Jun 2008 22:19:14 -0500, Janet Wilder >> > wrote: >> >>> Lou Decruss wrote: >>>> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder >>>> > wrote: >>>>> What's all the wet red stuff? >>>> LOL.. Some people like them that way. When I do ribs I make some >>>> without sauce for me and some with it for Louise. The sauce isn't my >>>> thing but as long as she's happy so am I. >>>> >>> I live in Texas. I think it's against the law to put sauce on meat >>> before serving it. >> >> If I were to tell her she couldn't have sauce I somehow think it might >> **** her off. My ribs get smoked for hours and don't need sauce, but >> she want's it anyway. I cook to please everyone, not just myself. >> <shrug> >> >> Lou > >Can't you serve the sauce on the side? That's how we do it here. The sauce gets put on about 15 minutes before the ribs are ready to be pulled off. I add it ONLY to a portion for my SO. I then take her portion from the smoke barrel and put it on the fire box grate until the sauce browns. I guess you missed what you quoted above. That's what she wants, and that's how I make hers. >Actually, well rubbed and smoked ribs need very little sauce. Mine don't need any and the only one who wants it is my SO. You think I should dump her over this? Lou |
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Ribs tonight
On Wed, 25 Jun 2008 00:24:34 GMT, Wayne Boatwright
> wrote: >On Tue 24 Jun 2008 09:21:18a, Lou Decruss told us... > >> On Tue, 24 Jun 2008 09:12:27 -0700, "Dimitri" > >> wrote: >> >>>I am still getting used to doing real Q here on the coast - the average >>>humidity is very high. I used to live in the high desert. where the >>>humidity was an the 10 to 30% range. Here it's in the 70 to 90% range >>>depending on the time of day. >>> >>>These were a dry rub and NOT mopped during cooking. I find mopping >>>washes off the spices & herbs. >> >> A spray bottle makes the job easier. >> >> Lou >Damn! Why have I never thought of that? I dunno....hopefully most of us here to learn and teach. Costco sells a multi-pack of spray bottles. I make sure they get marked so I don't spray glass cleaner on food and keep them in the same cabinet every time. Apple juice is the best. >I will definitely do that next time. Thanks, Lou. No prob. Glad to help. Lou |
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Ribs tonight
On Wed, 25 Jun 2008 00:26:18 GMT, Wayne Boatwright
> wrote: >On Tue 24 Jun 2008 11:31:13a, Steve Pope told us... > >> Dimitri > wrote: >> >>>I am still getting used to doing real Q here on the coast - the average >>>humidity is very high. I used to live in the high desert. where the >>>humidity was an the 10 to 30% range. Here it's in the 70 to 90% range >>>depending on the time of day. >> >>>These were a dry rub and NOT mopped during cooking. I find mopping >>>washes off the spices & herbs. >> >> I can't think of a legitimate BBQ technique that involves >> applying a wet sauce during cooking. Right before serving, >> sure, in some styles. >> >> Steve >> > >I never use a wet sauce on my ribs, before, during or after. If I add >anything at the table, it would be a few shakes of hot sauce. David Bugg must still be on holiday with his son or he'd be on this thread. I spoke here with him about a party I had that was aimed at teaching a friend to make ribs. He bought everything except the wood and I walked him through the 5-6 hour process. He brought a few bottles of different sauces. When he and the other guests left the sauces went with them. (un-opened) No one needed or wanted any. Louise just wants the stuff. <big shrug> Lou |
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Ribs tonight
On Tue, 24 Jun 2008 09:58:50 -0500, Lou Decruss >
wrote: >On Mon, 23 Jun 2008 22:19:14 -0500, Janet Wilder > wrote: > >>Lou Decruss wrote: >>> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder >>> > wrote: >> >>>> What's all the wet red stuff? >>> >>> LOL.. Some people like them that way. When I do ribs I make some >>> without sauce for me and some with it for Louise. The sauce isn't my >>> thing but as long as she's happy so am I. >>> >>I live in Texas. I think it's against the law to put sauce on meat >>before serving it. > >If I were to tell her she couldn't have sauce I somehow think it might >**** her off. My ribs get smoked for hours and don't need sauce, but >she want's it anyway. I cook to please everyone, not just myself. ><shrug> > >Lou tsk, tsk. you'll never be a prima donna that way. your pal, blake |
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