WHAT?!?! A FOODrecipe on PL?!?!

[GoolGaul]

Being that everyone here is very willing to share their knowledge and their good discoveries and such, I wanted to partake in the spirit of sharing, and share something that I have been putting alot of time and effort in refining. I am now looking for some feedback on the rub and the method.

RIBS




These ribs will put almost any other food to shame... Filet mignon WISHES it had bones.

Behold: GoolGaul's Oralgasmic Rubbed-down Ribs


2 racks of ribs - any kind you like. (but pork ribs are best) properly trimmed (see below)

Rib Rub

1/4 cup paprika
4 1/2 teaspoons freshly ground black pepper
4 1/2 teaspoons dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard or crushed mustard seeds
1 1/2 teaspoons ground cumin

Mop Sauce

2 cups cider vinegar (or rice vinegar)
1/2 cup dijon mustard
2 teaspoons salt
2 teaspoons brown sugar



Prep the ribs: (PORK RIBS)
trim the "brisket" which is the flap of meat on the bone side
remove the membrane on the bone side. - CRITICAL -
cut off the riblets - the soft part beyond the end of the shorter bones.
the properly trimmed rack should have a shape as shown in my picture.



combine first list in a bowl. whisk.
Rub the ribs , briskets, and riblets with the rub, until thickly coated and fridge 'em for 5-6 hours MINIMUM.

put 'em on the grill BONE SIDE DOWN on low for an hour. don't even look at them for an hour.
Also put the brisket and riblets on, but put them in the coolest part of your grill on the main cooking surface

While you're waiting, make the MopSauce; combine second list and whisk till well blended

after the hour, wrap ribs in foil, BONE SIDE DOWN, mop sauce... every 10 min for 30 min.
Brisket/Riblets fully cooked, wrap them seperate from the ribs. mopsauce every 5 min for 15min.
Use this taste to tease your guests.

after 30 min, open and flip ribs BONE SIDE UP. mopsauce every 10 for 30.

after 30 min, remove ribs from foil, turn grill on high to burn some grill marks

yummmmm. don;t even bother with BBQ sauce

Also, use butcher knife with a chopping motion, do not use a sawing motion. they are too tender for such harsh treament... ;-)

[masterpj]

thanks for making me hungry mate.
Now I have to get out of the office to get food.

[LaNeK779]

very interesting. i will give it a go whenever i feel like some pork ribs

i don't use brown sugar, but prefer to replace it with honey and orange juice, especially when using pork

[laserdj]

I would love to cook some meal with my 24w laser moving heads... gotta try some day...

[White-Light]

I would love to cook some meal with my 24w laser moving heads... gotta try some day...

Hmmm 445 pork. 15 characters

[hakzaw1]

Here is how they look at the big cook-off South of Houston in Angleton Tx. we got the throphies to prove our 13 yrs of competition has been working for us and all the cooking then giving all that food (500#s of Smoked BBQ &20+krgs of Coors) away every year is all worth it. see The PitMeisters on FB.

You are all invited-BCF 2011-in October.
1) when the weekend is over we will ahve smoked 60 slabs of pork ribs
2) Our big smoker has six double shelf doors like that one.
3)view from the DJ booth on the slow(Thur) night.
4) we do seafood too- snapper grouper crab shrimp and crawfish of course.

[hakzaw1]

We keep our recipies closely guarded but here is one we are asked to share every year and its one you dont need to write down either.
1) remove any bad spots and boil X #s of potatoes until soft with skins on.
2) dump into the right size ice chest - cover in crushed cooked bacon- butter- chives or green onion tops , shredded cheddar chez.and sour cream.
3) mash up with large utensil until blended but still limpy- always ok to top again with more bacon and cheddar and season- fresh cracked pepper is best.- serve in the ice chest- using an ice cream scooper(its sticky) keep the lid down and it stays hot/warm for a long time.
cave man EZ


ICE CHEST TATTERS Pit Meisters style by hak

[beamann]

Here is how they look at the big cook-off South of Houston in Angleton Tx. we got the throphies to prove our 13 yrs of competition has been working for us and all the cooking then giving all that food (500#s of Smoked BBQ &20+krgs of Coors) away every year is all worth it. see The PitMeisters on FB.

You are all invited-BCF 2011-in October.
1) when the weekend is over we will ahve smoked 60 slabs of pork ribs
2) Our big smoker has six double shelf doors like that one.
3)view from the DJ booth on the slow(Thur) night.
4) we do seafood too- snapper grouper crab shrimp and crawfish of course.

I whant the CREKITS extra crunchy, do you dehiderate them first?

[nuphotonix]

Since this is the OPEN FOURM section, and food is one of my best topics...
Check out one of my shows.... hell be a fan!
http://www.youtube.com/user/HFNTV

I shoot, direct, edit, caption and encode for TV this cooking show!!
Enjoy the Crazy... im NOT in front of the camera!