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Tim,
This is a good recipe. I like the idea of a cook book.. are you well versed
in
rib rubs? I just heard about them a couple of months ago and haven't
researched it.
So when you cook your ribs. What do you use..
Don
Subject: Re: [RT] Rib system *** Not related to Trading***
> 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
> >
> >
> >
> >
> >
> >To unsubscribe from this group, send an email to:
> >realtraders-unsubscribe@xxxxxxxxxxxxxxx
> >
> >
> >
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>
>
>
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>
>
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>
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