Announcement

Collapse
No announcement yet.

Some ribs that I think I will try....

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Some ribs that I think I will try....

    It's looking like a good time to take the GroundHog's advice and act like it's Spring. This weekend is expected to be in the mid-50s, and quite windy, but no worries - I've got my MES and I always barbecue on the leeward side of the house!

    I found an "interesting" recipe for them on the Interwebs - I can't remember where; maybe Taste of Home, or Cook's Illustrated or something like that. I call them "interesting" because the sauce is a little different than anything I've tried; I'm not sure if it will be great, but I am quite sure that it won't be bad at all, so why not?

    Anyway, here it is:

    Rub:

    2 tablespoons smoked paprika
    2 teaspoons chili powder
    2 teaspoons garlic salt
    1 teaspoon onion powder
    1 teaspoon pepper
    1/2 teaspoon cayenne pepper

    Sauce:

    1/2 cup Worcestershire sauce
    1/2 cup mayonnaise
    1/2 cup yellow mustard
    1/4 cup reduced-sodium soy sauce
    3 tablespoons hot pepper sauce

    Note that there is no mop; I'm not sure if one is necessary, but I've noticed that a lot of times simply a brushing of the rendered fat and drippings all over the ribs makes a very decent makeshift mop.

    Also, the cayenne will obviously be eliminated in favour of a little extra paprika or chili powder, for the sake of The Beautiful Mrs. Tas. As for the "hot pepper sauce," Frank's Original is the way to go, in my opinion!

    We'll see how they turn out, assuming that they get made - more to come....
    Last edited by TasunkaWitko; 02-26-2016, 05:23 PM.
    Fundamentals matter.



    Helfen, Wehren, Heilen
    Die Wahrheit wird euch frei machen

    Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

    BaitShopBoyz.com - Shoot the bull with the boyZ

  • #2
    Hmmmm---Looks Good to me!!

    And Frank's is always good---Not Bitter like Tobasco. IMO


    Bear
    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


    Mom & 4 Cub litter---Potter County, PA:

    Comment


    • #3
      Originally posted by TasunkaWitko View Post
      I'm not sure if it will be great, but I am quite sure that it won't be bad at all, so why not?
      That's the spirit.

      Dave
      CUHS Metal Shop Reverse Flow
      UDS 1.0
      Afterburner
      Weber Performer
      Blue Thermapen
      Thermoworks Smoke with Gateway
      Thermoworks Chef Alarm
      Auber Smoker Controller
      Proud Smoked-Meat Member #88
      -
      "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

      Comment


      • #4
        Thanks, guys ~ I'll report on results, of course.

        I'm thinking that a little bit of Turbinado sugar in the rub might be a good idea, if no mop is being used. Do you guys have any suggestions for a MINIMUM amount to add?
        Fundamentals matter.



        Helfen, Wehren, Heilen
        Die Wahrheit wird euch frei machen

        Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

        BaitShopBoyz.com - Shoot the bull with the boyZ

        Comment


        • #5
          Very interesting. Kind of a rib take on buffalo wings.
          sigpic

          Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

          Comment


          • #6
            Sounds good, looking forward to what you think of them.
            sigpic

            Comment


            • #7
              Originally posted by TasunkaWitko View Post
              Frank's Original is the way to go, in my opinion!
              Heck Yeah! I put that shit on everything.
              Arron W.

              YS 640
              Primo Oval XL
              Lone Star Grillz 30x36 cabinet smoker
              Not so Ugly Drum Smoker
              Weber Copper Top
              Old Smokey
              Orion
              Gasser
              2 Sack Crawfish Boiler by R&V Works
              24" Disco with custom burner
              Red Thermapen
              2-Maverick ET-733
              Orange Thermoworks Smoke

              R.I.P my little buddy Zazu. 10/4/2020. We miss you.
              sigpic

              Comment


              • #8
                Originally posted by Bearcarver View Post
                And Frank's is always good---Not Bitter like Tobasco. IMO
                Bear
                Louisiana Hot Sauce here, the original! Tobasco is a no go, like the Bear say bitter or burnt taste.

                Originally posted by TasunkaWitko View Post
                Thanks, guys ~ I'll report on results, of course.

                I'm thinking that a little bit of Turbinado sugar in the rub might be a good idea, if no mop is being used. Do you guys have any suggestions for a MINIMUM amount to add?
                Prolly 2 Tablespoons if you wanting to make a coating out of it.
                Mark
                sigpic


                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                Smoked-Meat Certified Sausage Head!

                Comment


                • #9
                  Sounds great, Mark - Thanks!
                  Fundamentals matter.



                  Helfen, Wehren, Heilen
                  Die Wahrheit wird euch frei machen

                  Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

                  BaitShopBoyz.com - Shoot the bull with the boyZ

                  Comment


                  • #10
                    I like Melinda's Original Habanero hot sauce. Just enough heat and flavor without too much vinegar.
                    sigpic

                    Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

                    Comment


                    • #11
                      Originally posted by jwbtulsa View Post
                      I like Melinda's Original Habanero hot sauce. Just enough heat and flavor without too much vinegar.
                      i'm the same with Melinda's...
                      Sunset Eagle Aviation
                      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

                      Comment


                      • #12
                        I like the sounds of the recipe as is, especially since it has no sugar.

                        Over the years Franks has turned into our favorite, but I still like Crystal too.

                        z
                        sigpic
                        GMG Daniel Boone
                        UDS
                        Weber 22.5" Kettle (blk)
                        Vision Kamado grill
                        Weber Genesis Silver
                        Smokin Tex
                        MES 40 with legs Gen 2.5
                        Maverick ET 732
                        Brown and lime green ThermaPens
                        2 orange ThermoPops
                        A-Maze-N Tube 18"
                        A-Maze-N Smoker 5"x8"
                        Vortex

                        Comment


                        • #13
                          The recipe sounds interesting, especially the mayo/mustard combo. And my fav hot sauce is Secret Aardvark. Try it.


                          Drinks well with others



                          ~ P4 ~

                          Comment


                          • #14
                            I did try these last night - they turned out very well in the flavour department, and I believe they are worth making.

                            The weather went bad, windy and wet, so I made them in a Dutch oven after brushing on a little liquid smoke. I applied the rub, then cooked them until the fat was rendered pretty well, then laid them on a baking sheet and brushed the sauce on, bumping the heat up enough to cook it onto the rubs - then turning and brushing more sauce on to cook and serve. I used a little over 4 pounds of CSRs, and only needed 1/2 of the rub and 1/2 of the sauce for them, so that is something to keep in mind.

                            The flavours really worked well together - couldn't have asked for anything better with a "brand new recipe," and I'd give these a solid 7 or 8 out of 10. The only problem was in my execution - I should have kept the led off the Dutch oven, but had it on for about half the cooking time (about 3 hours total, at 240). A drier environment would have been better, but these were otherwise very good.
                            Fundamentals matter.



                            Helfen, Wehren, Heilen
                            Die Wahrheit wird euch frei machen

                            Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

                            BaitShopBoyz.com - Shoot the bull with the boyZ

                            Comment

                            Working...
                            X