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I Just Set A Slab of Pork RIbs in Marinate
07/28/2012 | Me

Posted on 07/28/2012 5:54:17 AM PDT by VRW Conspirator

New Recipe that I have been dying to try.

Marinate: Vinegar, Molasses, Honey, assorted spices


TOPICS: Chit/Chat; Food; Hobbies; Outdoors
KEYWORDS: barbque; bbqribs; food; maccheese; recipes; ribs
I just had to tell somebody.
1 posted on 07/28/2012 5:54:24 AM PDT by VRW Conspirator
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To: VRW Conspirator

Well let me know how it turns out and then tell me what spices you used


2 posted on 07/28/2012 5:59:22 AM PDT by SouthernBoyupNorth ("For my wings are made of Tungsten, my flesh of glass and steel..........")
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To: VRW Conspirator

The folks at smokingmeatforums.com have some great recipes.


3 posted on 07/28/2012 6:01:29 AM PDT by ebshumidors ( Marksmanship and YOUR heritage http://www.appleseedinfo.org)
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To: ebshumidors

I’m growing paprika peppers for the first time (seeds were hard to find.) I slice and dry these and am grinding them into powder for pork roasts, ribs, etc.


4 posted on 07/28/2012 6:04:34 AM PDT by Eric in the Ozarks (I didn't post this. Someone else did.)
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To: VRW Conspirator

Tell me when it ready ,, I’ll bring the beer


5 posted on 07/28/2012 6:05:53 AM PDT by piroque ("In times of universal deceit, telling the truth becomes a revolutionary act")
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To: ebshumidors

I usually use a dry rub, cook em, then add an apricot glaze.

But today, something different.


6 posted on 07/28/2012 6:06:25 AM PDT by VRW Conspirator (We were the tea party before there was a tea party. - Jim Robinson)
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To: VRW Conspirator

You have caused my lunch of left over spaghetti to lose some of its appeal. :-(

Smoke em low and slow friend.


7 posted on 07/28/2012 6:07:43 AM PDT by postban ("The path to true knowledge is paved with wasted money" copyright postban forever!)
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To: piroque
Tell me when it ready ,, I’ll bring the beer

Brrrrraaaaahhhhppp! Good, I will probably be out of beer by then.

8 posted on 07/28/2012 6:08:39 AM PDT by VRW Conspirator (We were the tea party before there was a tea party. - Jim Robinson)
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To: Eric in the Ozarks
I’m growing paprika peppers for the first time (seeds were hard to find.)

Oooo! Me jealous.

9 posted on 07/28/2012 6:10:56 AM PDT by VRW Conspirator (We were the tea party before there was a tea party. - Jim Robinson)
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To: ebshumidors
Smoked Mac and cheese using 4 different cheeses. I hate pasta, but can’t seem to get enough of this yummy dish.
10 posted on 07/28/2012 6:11:52 AM PDT by Coldwater Creek (He who dwells in the shelter of the Most High will j rest in the shadow of the Almighty Psalm 91:)
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To: VRW Conspirator
I just had to tell somebody.

Surely you'll want a second opinion on the results, so an address would help ;-)

11 posted on 07/28/2012 6:22:06 AM PDT by varon ())
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To: VRW Conspirator
I just had to tell somebody.

Surely you'll want a second opinion on the results, so an address would help ;-)

12 posted on 07/28/2012 6:22:06 AM PDT by varon ())
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To: Eric in the Ozarks

“... growing paprika peppers for the first time...”

Wow... I’ve never heard of anyone doing that before. Where did you find the seeds? Very cool, Eric. I am wondering if the Paprika powder you make will be stronger in flavor than the store bought?


13 posted on 07/28/2012 6:30:21 AM PDT by momtothree
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To: VRW Conspirator

Did you get the meat from WalMart? And post some pictures!


14 posted on 07/28/2012 6:32:53 AM PDT by rabidralph
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To: VRW Conspirator
I just had to tell somebody.

You need to tell Walter Jetton.

15 posted on 07/28/2012 6:39:32 AM PDT by PJ-Comix (Beware the Rip in the Space/Time Continuum)
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To: VRW Conspirator

Walter Jetton says to keep the meat as high as possible over the coals and use a squirt gun to put out all fires started from the dripping juices.


16 posted on 07/28/2012 6:44:48 AM PDT by PJ-Comix (Beware the Rip in the Space/Time Continuum)
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To: VRW Conspirator

Don’t forget: low and slow.


17 posted on 07/28/2012 6:47:27 AM PDT by PrincessB (Drill Baby Drill.)
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To: PrincessB

We use a dry rub, keep the temp about 200/250 degrees, away from the firebox. Depending on the ribs, baby back or country ribs, determine the time, but it’s not done in minutes.


18 posted on 07/28/2012 6:53:53 AM PDT by tillacum
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To: VRW Conspirator
“I usually use a dry rub, cook em, then add an apricot glaze. But today, something different”

Now and then I'll go Memphis style with no sauce. Just rub > cook > then I finish them with a mop combination of water, apple cider vinegar and some of the rub mixed together.

Longing for some more Rendezvous dry rub.

19 posted on 07/28/2012 6:58:41 AM PDT by DAC21
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To: momtothree

The powder is sweet with a sharp kick. The bells are smaller than traditional green bell peppers (I don’t know if this is because of the heat) but the plants are kicking out three or four per week and i have five pepper plants that look pretty good.
The bells appear cream white, then orange, then turn red. I’m saving seeds for next year and sent a few to a FRiend in Georgia. I found the first seeds on the Internet (googled paprika seeds.)


20 posted on 07/28/2012 7:17:09 AM PDT by Eric in the Ozarks (I didn't post this. Someone else did.)
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To: Eric in the Ozarks

Stuff chicken with garlic lemon and onion.

Dump huge amount of paprika on skin, with some rock salt and thyme.

Amazing


21 posted on 07/28/2012 7:19:39 AM PDT by Mount Athos (A Giant luxury mega-mansion for Gore, a Government Green EcoShack made of poo for you)
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To: VRW Conspirator

molasses and honey? Sounds like dessert


22 posted on 07/28/2012 7:21:09 AM PDT by Mount Athos (A Giant luxury mega-mansion for Gore, a Government Green EcoShack made of poo for you)
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To: VRW Conspirator

Now spend the time you have while your ribs are in the marinade to proof read and spell check your next post for spelling, punctuation and use of capital letters.


23 posted on 07/28/2012 7:46:12 AM PDT by Wagonboy (STOP GLOBAL WHINING!)
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To: Coldwater Creek

It’s not even NICE to post something like that and not include the recipe!!!


24 posted on 07/28/2012 7:46:34 AM PDT by ChocChipCookie
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To: VRW Conspirator

Marinate - that’s in Wisconsin right?


25 posted on 07/28/2012 7:49:49 AM PDT by Last Dakotan
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To: VRW Conspirator

I see you are following the PROPER Ramadan diet!! LOL Don’t forget the Beers..... Oh and when you finish your dinner pass gas in the direction of mecca.


26 posted on 07/28/2012 8:15:47 AM PDT by jakerobins
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To: VRW Conspirator

Nothing you described so far is ever wrong. Mrs. jimfree prefers a dry-rub so I usually do that but a wet marinade can be wonderful indeed. Enjoy! and yes report the results.


27 posted on 07/28/2012 8:20:45 AM PDT by jimfree (In Nov 2012 my 12 y/o granddaughter will have more relevant executive experience than Barack Obama)
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To: Wagonboy
proof read and spell check your next post for spelling, punctuation and use of capital letters.

Written in BC (before coffee, or is it coughey)

28 posted on 07/28/2012 8:41:27 AM PDT by VRW Conspirator (We were the tea party before there was a tea party. - Jim Robinson)
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To: ChocChipCookie
It’s not even NICE to post something like that and not include the recipe!!!

Got it rite here on FR:

http://www.freerepublic.com/focus/f-bloggers/2625627/posts

by beebuster2000

29 posted on 07/28/2012 8:45:28 AM PDT by VRW Conspirator (We were the tea party before there was a tea party. - Jim Robinson)
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To: VRW Conspirator

Don’t forget to remove the rind, that thin membrane that most ribs have.


30 posted on 07/28/2012 8:47:40 AM PDT by Hillarys Gate Cult (Liberals make unrealistic demands on reality and reality doesn't oblige them.)
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To: Mount Athos

Stuff chicken with garlic lemon and onion.

Dump huge amount of paprika on skin, with some rock salt and thyme.

Amazing
________________

The wife does this as well, with a slight variation...orange instead of lemon and some fresh Rosemary


31 posted on 07/28/2012 8:49:15 AM PDT by DAC21
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To: VRW Conspirator

Whe I do it, I put the ribs in a marinade to marinate.


32 posted on 07/28/2012 8:52:17 AM PDT by Lurker (Violence is rarely the answer. But when it is, it is the only answer.)
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To: Lurker

Sounds good.

We’re doing some sockeye today...


33 posted on 07/28/2012 9:03:10 AM PDT by Eric in the Ozarks (I didn't post this. Someone else did.)
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To: VRW Conspirator

Shrimp gumbo!


34 posted on 07/28/2012 9:05:40 AM PDT by Ditter
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To: VRW Conspirator

Smoking some ribs as we speak. Got some chicken in the smoker too....


35 posted on 07/28/2012 2:31:55 PM PDT by Tommygun99 (Liberalism is a mental disorder.)
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To: Tommygun99

We have a Weber charcoal and an older three burner Weber gas grill.
What smoker do you recommend ?


36 posted on 07/28/2012 7:35:00 PM PDT by Eric in the Ozarks (I didn't post this. Someone else did.)
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To: SouthernBoyupNorth

Fair results. The meat was tender. I could have spiced more to get more flavor. I bet this would be a better thing for chicken. I’ll go back to dry rub for ribs.


37 posted on 07/29/2012 10:14:53 AM PDT by VRW Conspirator (We were the tea party before there was a tea party. - Jim Robinson)
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To: VRW Conspirator

I tried something this weekend. Thought peeps might be interested.

Roasted Corn Guacamole

1 lime
2 Avocados
1 Ear roasted corn
1/2 Jalapeno
1/2 Red Onion
Salt, Pepper, Onion and Corn with Canola oil and lightly salt them. Toss them on the grill until roasted.

Cut both avacados into bowl, add juice of lime, cut in corn, jalapeno and onion. add salt, pepper and smoked paprika.

Chill for an hour.

Put on taco chips or use as relish.


38 posted on 08/01/2012 3:23:13 PM PDT by EQAndyBuzz (ABO 2012)
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To: EQAndyBuzz

bump


39 posted on 08/01/2012 3:49:44 PM PDT by VRW Conspirator (We were the tea party before there was a tea party. - Jim Robinson)
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