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  #1  
Old 02-26-2016, 01:52 PM
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Default 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....
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Last edited by TasunkaWitko; 02-26-2016 at 05:23 PM.
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Old 02-26-2016, 04:13 PM
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Hmmmm---Looks Good to me!!

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


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Old 02-26-2016, 04:20 PM
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Quote:
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.

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Old 02-26-2016, 05:23 PM
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Default

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?
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Old 02-26-2016, 05:25 PM
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Very interesting. Kind of a rib take on buffalo wings.
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Old 02-26-2016, 05:41 PM
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Sounds good, looking forward to what you think of them.
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Old 02-27-2016, 08:40 AM
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Quote:
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.
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Old 02-27-2016, 08:57 AM
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Quote:
Originally Posted by Bearcarver View Post
And Frank's is always good---Not Bitter like Tobasco. IMO
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Louisiana Hot Sauce here, the original! Tobasco is a no go, like the Bear say bitter or burnt taste.

Quote:
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.
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Old 02-27-2016, 11:11 AM
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Sounds great, Mark - Thanks!
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Old 02-27-2016, 11:46 AM
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I like Melinda's Original Habanero hot sauce. Just enough heat and flavor without too much vinegar.
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Old 02-27-2016, 08:41 PM
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Quote:
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...
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Old 02-28-2016, 06:47 AM
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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.

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Old 02-28-2016, 08:29 AM
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The recipe sounds interesting, especially the mayo/mustard combo. And my fav hot sauce is Secret Aardvark. Try it.
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Old 02-28-2016, 02:00 PM
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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.
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