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... ;-)