Re: [CH] Beef ribs: recipes? | BBQ
Art Pierce (pierces@cruzio.com)
Sat, 08 Jul 2000 13:50:42 -0700
Kraft Original Barbecue Sauce:
http://www.kraft.com/toddsbbq/doctor.html
Doctor/modify the sauce to make it "wine friendly":
1 Bottle of Kraft Original Barbecue sauce (too high in
sweet/umami to be "friendly"). To balance, add:
1 Tbs. of Lemon Juice and 1/2 a tsp. of salt per bottle.
(Now you've balanced the acid/salt.)
Pour some Kraft Original Barbecue Sauce into a dipping bowl.
This will be your (unmodified) "Sucks" sauce. Use a second
dipping bowl with the (doctored/modified) "Unsucks" sauce.
For dipping, simply use (sliced) grilled portabello mushroom
caps, or grilled meat, poultry or fish.
~~~
Also, a fairly good BBQ site that will eventually get even better:
http://www.barbecuen.com/
As for specific recipes, as of this moment, all you get is:
"Sorry, however these pages are currently being edited.
Please check back shortly. Thanks."
At: http://www.barbecuen.com/text.htm
are the 'Perky Pat' tips below on dry rub and
mustard glue from Ann Wilder, owner of Vanns Spices, Ltd.,
a Maryland-based wholesaler and manufacturer of spices
and spice blends, and frequent judge at barbecue competitions,
who offers "her in sites(sic) into smells and flavors of spices
from all over the world."
Dry rub:
"Mix equal parts of the following ingredients:
Chile Powder
Garlic Powder
Meat Tenderizer (unseasoned)"
(I'd also add an equal amount of paprika, and a very little bit
of dark brown sugar, salt & black pepper.)
and how to use it:
"Just before putting the dry rub onto the ribs,
lightly coat the ribs with some prepared mustard.
Many of you will think, gee whizz, I hate mustard.
Well, never fear, the taste is unnoticeable with the
smoke and spice. What is important is that the mustard
does two wonderful things . . . . . FIRST, it helps hold
on the dry rub. Less will fall off and thus the ribs will be
tastier. SECOND, it helps set up a nice tender crust on
the ribs. Just a little resistance before getting into the meat!"
~~~
And, finally, here are 8 beef rib recipes from the Epicurious site:
http://food.epicurious.com:80/run/recipe/view?id=4563
http://food.epicurious.com:80/run/recipe/view?id=4669
http://food.epicurious.com:80/run/recipe/view?id=10503
http://food.epicurious.com:80/run/recipe/view?id=12552
http://food.epicurious.com:80/run/recipe/view?id=13048
http://food.epicurious.com:80/run/recipe/view?id=14401
http://food.epicurious.com:80/run/recipe/view?id=100597
http://food.epicurious.com:80/run/recipe/view?id=101807