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....
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....
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