I slow-roasted four slabs of ribs on the Webber Kettle recently; they turned
out pretty darned good. Unfortunately I didn't plan on the afternoon's heat
sapping everyone's appetite so we have two full slabs of meat leftover. The
rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and
onion powders).

Anyone have some alternative uses for this leftover pork? (It's nigh-on
falling off the bones and moist so cleaning it up won't be an issue.)

The Ranger
--
We're decaf drinkers, and most restaurant decaf is like hot water with a
brown crayon dipped in it. This coffee was no different.
Tim Dietz, sdnet.eats, 1140, 6/3/03

On Sun, 6 Jun 2004 08:52:59 -0700, "The Ranger"
> wrote:

>I slow-roasted four slabs of ribs on the Webber Kettle recently; they turned
>out pretty darned good. Unfortunately I didn't plan on the afternoon's heat
>sapping everyone's appetite so we have two full slabs of meat leftover. The
>rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and
>onion powders).
>
>Anyone have some alternative uses for this leftover pork? (It's nigh-on
>falling off the bones and moist so cleaning it up won't be an issue.)

I'd eat cold ribs for lunch for the next few days, but if you'd rather
be civilized:

Pull it off the bone and wrap it in a tortilla with sauteed onions and
peppers, guacamole, salsa, refried beans, hot peppers, etc.

Tara

try crushed garlic and lee&perrins worcestershire chicken sauce it's
next to the regular worcestershire if it's not there look for a better
store.

On Sun, 06 Jun 2004 18:47:15 GMT, BubbaBob
> wrote:

>"The Ranger" > wrote:
>
>> I slow-roasted four slabs of ribs on the Webber Kettle recently;
>> they turned out pretty darned good. Unfortunately I didn't plan
>> on the afternoon's heat sapping everyone's appetite so we have
>> two full slabs of meat leftover. The rub was mustard-based
>> (Coleman's, brown sugar, salt and pepper, garlic and onion
>> powders).
>>
>> Anyone have some alternative uses for this leftover pork? (It's
>> nigh-on falling off the bones and moist so cleaning it up won't
>> be an issue.)
>>
>> The Ranger
>
>Tacos, with a little Pico de Gallo.

Pulled pork, on a plate with a little dressing sauce and a side of
spicy cole slaw and some corn on the cob.
Pan Ohco

"The Ranger" > wrote in message
...
> I slow-roasted four slabs of ribs on the Webber Kettle recently; they
turned
> out pretty darned good. Unfortunately I didn't plan on the afternoon's
heat
> sapping everyone's appetite so we have two full slabs of meat leftover.
The
> rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and
> onion powders).
>
> Anyone have some alternative uses for this leftover pork? (It's nigh-on
> falling off the bones and moist so cleaning it up won't be an issue.)
>
> The Ranger
> --
> We're decaf drinkers, and most restaurant decaf is like hot water with a
> brown crayon dipped in it. This coffee was no different.
> Tim Dietz, sdnet.eats, 1140, 6/3/03

If the meat falls off the bone then make McRib sandwiches.
If it does not then cut away the meat and heat in thinned sauce.

Nuke individual ribs with a tablespoon of water in a closed environment and
serve as appetizers.

Dimitri

Dimitri > wrote in message
m...
> "The Ranger" > wrote in message
...
> > I slow-roasted four slabs of ribs on the Webber Kettle recently;
> > they turned out pretty darned good. [..] The rub was
> > mustard-based (Coleman's, brown sugar, salt and pepper, garlic
> > and onion powders).
[snip]
> If the meat falls off the bone then make McRib sandwiches.
> If it does not then cut away the meat and heat in thinned sauce.
[snip]

What type of thinned sauce would go good with the mustard-based rub? I'm
thinking that Cattleman's (or the like) would be overpowering and kill any
subtly left in the meat.

Made breakfast hash and pico de gallo with some of the meat for breakfast,
enjoyed a carnitas burrito for lunch, and noshed on a couple for dinner with
a spinach salad.

The Ranger
--
"Fell deeds awake: Fire and slaughter! Spear shall be shaken, shield shall
be splintered, a sword-day, a red day, ere the sun rises!"
-- Theoden King, Return of the King

Pan Ohco > wrote in message
...
[snip]
> Pulled pork, on a plate with a little dressing sauce and a
> side of spicy cole slaw and some corn on the cob.

Do you have preferred recipes for the dressing and spicy coleslaw? Those
sound very doable!

The Ranger

"The Ranger" > wrote in message
...
> Dimitri > wrote in message
> m...
> > "The Ranger" > wrote in message
> ...
> > > I slow-roasted four slabs of ribs on the Webber Kettle recently;
> > > they turned out pretty darned good. [..] The rub was
> > > mustard-based (Coleman's, brown sugar, salt and pepper, garlic
> > > and onion powders).
> [snip]
> > If the meat falls off the bone then make McRib sandwiches.
> > If it does not then cut away the meat and heat in thinned sauce.
> [snip]
>
> What type of thinned sauce would go good with the mustard-based rub? I'm
> thinking that Cattleman's (or the like) would be overpowering and kill any
> subtly left in the meat.

When ever I'm reheating Q'd meat I try to just thin (using water or stock) a
sauce I like. What kind of sauce did you serve with the ribs in the first
place? Mustards are usually vinegar based - to my taste (over
simplification) mustards especially American Salad Mustard is salt, sour
(vinegar) & bitter (the mustard). Depending on the original spices I
suspect some chicken stock with some of thee mustard you used would blend
nicely. The other option would be to use some of the sauce (if any) you
serve with the ribs.

Good Luck.

How be the little ones? Maybe not so little anymore.

Dimitri

Dimitri > wrote in message
m...
> Ranger asked:
> > Dimitri suggested:
> > > Ranger posted:
> > > > [..] The rub was mustard-based (Coleman's,
[snip]
> > > If it does not then cut away the meat and heat in thinned sauce.
[snip]
> >
> > What type of thinned sauce would go good with the
> > mustard-based rub?
[snip]
> When ever I'm reheating Q'd meat I try to just thin (using water or
> stock) a sauce I like. What kind of sauce did you serve with the
> ribs in the first place?
[snip]

No sauce; I used a straight [Coleman's dry mustard] rub and meat-juices and
some extra fat.

> How be the little ones? Maybe not so little anymore.

Good to great; all three are growing up. Daughter-units Alpha and Beta have
"discovered" boys and have five or six in each corral. Spawn's already
chosen her soul mate; poor kid.

The Ranger

On Mon, 7 Jun 2004 11:41:01 -0700, "The Ranger"
> wrote:

>Pan Ohco > wrote in message
.. .
>[snip]
>> Pulled pork, on a plate with a little dressing sauce and a
>> side of spicy cole slaw and some corn on the cob.
>
>Do you have preferred recipes for the dressing and spicy coleslaw? Those
>sound very doable!
>
>The Ranger
>

Cole Slaw

1 lb cabbage
5 Or more to taste baby carrots
2 ribs of celery
1/2 green pepper
1/2 small onion
7 jalapenos, stemmed

all uniformly thin sliced, or grate in a food processor

1/4 TSP dry mustard
3 TBLS sugar
3 TBLS vinegar (I use malt vi niger)
Mayo to taste
Salt and pepper to taste.

Mix and refrigerate to let flavors meld.

As for the dressing sauce, the BBQ sauce of your choice.
( I don't have the balls to suggest any specific sauce in this news
group)
Pan Ohco