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The amount of sauce below should do two slabs of
pork ribs,( not talking baby back ribs, but regular pork ribs) maybe a bit
less. I think that might be about
8 pounds or so.. It if itn't enough to
cover them, just add a bit more soy sauce and water. don't forget to stir
them up every couple of hours..
Don
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----- Original Message -----
<DIV
style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black">From:
<A href="mailto:davidjennings@xxxxxxxxxxxxx";
title=davidjennings@xxxxxxxxxxxxx>David Jennings
To: <A
href="mailto:realtraders@xxxxxxxxxxxxxxx";
title=realtraders@xxxxxxxxxxxxxxx>realtraders@xxxxxxxxxxxxxxx
Sent: Friday, August 03, 2001 3:32
PM
Subject: Re: [RT] Rib system *** Not
related to Trading***
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
href="mailto:realtraders@xxxxxxxxxxxxxxx";
title=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
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