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Don,
I'm interested, got a smoker but as a Brit,
I'm happy with the notion of volumes in the sauce but grateful an idea of the
weight of ribs were talking about.
MTIA
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----- Original Message -----
<DIV
style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black">From:
Don
Thompson
To: <A title=realtraders@xxxxxxxxxxxxxxx
href="mailto:realtraders@xxxxxxxxxxxxxxx";>realtraders@xxxxxxxxxxxxxxx
Sent: Friday, August 03, 2001 8:09
PM
Subject: [RT] Rib system *** Not related
to Trading***
Since it is August an people will have free time on thier
hands and like toeat..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, minceor place, after removing all the skin, into a
blender or other mechanicalchopper and mince.Put this into the
mixture.Add about 1/3 to 1/2 cup of Tabasco sauce. And/or some chopped
Cayennepeppers for extra punchAdd about 1/3 to 1/2 cup of Worchester
Sauce. With the above taste theinitial mixture of Soy Sauce and
waterto get an idea of what your base is.Then after adding the
Tabasco, determine the level of spiciness, it shouldmake an impression on
your tongue. It shouldlast more than about 30 seconds or so.
The Tabasco seems to cook out,losing its effectiveness, so you have to
compensate abit. The chopped cayenne pepper does add an interesting
local impact on theribs. 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
somethingyou need to taste for.Then marinade those ribs in the
sauce for about 6 to 8 hours. I willoccasionally go over and nip a
small piece of the meat off and cook itin a microwave, to tender and taste
it. This way I can understand how muchsalt has migrated into the
meat. If you leave them in over nightit 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 Ido 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 beneaththe brim. I start my coals and then place
them snug, on one side of theWeber, I take about a 20" length of
aluminum foil, fold in half lengthwise. 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 aplace 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 bowlson 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 atall 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 manycoals you initially put
on..If you have a smoker, I smoke them for about 8
hours..DonTo unsubscribe from this group,
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