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Don:
Hey! I have four slabs of ribs fresh cut from my favorite butcher on the
counter downstairs...a stewing in some good juice while I finish trading
today. Maybe we should all get together and put out a Real Traders
Barbeque! Cookbook!
Tim Morge
At 03:09 PM 8/3/2001 -0400, you wrote:
>Since it is August an people will have free time on thier hands and like to
>eat..
>Here is my favorite marinade recipe for pork ribs..
>
>
>
>Take about a two quarts of SoySauce.
>Add about 2.5 cups of water maybe 3.
>Take a whole bulb of garlic, crush each clove and remove the skin, mince
>or place, after removing all the skin, into a blender or other mechanical
>chopper and mince.
>Put this into the mixture.
>Add about 1/3 to 1/2 cup of Tabasco sauce. And/or some chopped Cayenne
>peppers for extra punch
>Add about 1/3 to 1/2 cup of Worchester Sauce. With the above taste the
>initial mixture of Soy Sauce and water
>to get an idea of what your base is.
>Then after adding the Tabasco, determine the level of spiciness, it should
>make an impression on your tongue. It should
>last more than about 30 seconds or so. The Tabasco seems to cook out,
>losing its effectiveness, so you have to compensate a
>bit. The chopped cayenne pepper does add an interesting local impact on the
>ribs. Don't add but a couple of tablespoons if you want.
>
>Likewise for the Worchester sauce, you want to just begin to taste it.
>Worchester leaves that tamarind taste, so that is something
>you need to taste for.
>
>Then marinade those ribs in the sauce for about 6 to 8 hours. I will
>occasionally go over and nip a small piece of the meat off and cook it
>in a microwave, to tender and taste it. This way I can understand how much
>salt has migrated into the meat. If you leave them in over night
>it won't kill the ribs but they will be pretty salty..
>
>Cooking,,,,
>
>If you have a charcoal grill, the idea is to slow cook these boys. What I
>do with a small batch for the Weber is this:
>A regular Webber might cook a whole package of ribs, maybe 1 and a half.
>
>I have two small stainless steel bowls that I fill with water, just beneath
>the brim. I start my coals and then place them snug, on one side of the
>Weber, I take about a 20" length of aluminum foil, fold in half length
>wise. I place this foil so that it will be between the ribs and the coals,
>yet leave a kind of opening on the top to heat the bowls of water, and as a
>place to put the overnight water-soaked mesquite wood for smoke.
>
>Then I place the grill on the Weber, throw on some wood chips, put the bowls
>on top of the grill directly over the coals, put the ribs on and ..
>let them cook. I watch to make sure the smoke is coming out of the Weber at
>all times, so it means putting on wood chips about every half hour or so.
>Usually, this takes about 2 hours to cook. regulate your heat by how many
>coals you initially put on..
>If you have a smoker, I smoke them for about 8 hours..
>
>Don
>
>
>
>
>
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>
>
>
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