Re: [CH] Texas-Style BBQ Ribs
yoda (yoda@cablespeed.com)
Sun, 26 Jan 2003 23:01:36 -0500
When we cater ribs -- I pressure cooker them for about 15 minutes
then they go in the smoker -- time and safety - no undercooked meat
sauce is a the table or just before serving.
Dave Drum wrote:
> At 08:09 AM 1/26/2003 -0600, Mike Pierce wrote:
>
>> Well at least the recipe didn't say "boil" like Emeril's did last
>> night. He
>> comitted the unpardonable rib sin. Boil 'em, rub em, and burn 'em. Yucch!
>
>
> Emeril does, after all, come from a world of produiction kitchens. And
> many rib-a-que joints par-boil their stuff before exposing it to smoke.
> Cuts waaaaaay down on the time to get tender product. So, whilst it's
> easy to be a BBQ snob and look down one's nose at the work-a-day
> restaurateur who uses short cuts to produce a tasty product and pay the
> light bill and meet a payroll, the real world dictates that there is
> sh...tuff that goes on in a commercial kitchen that would boggle your mind.
>
> ENJOY!!!
>
> Uncle Dirty Dave's Kitchen
> Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!
>
>
>
--
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