Posted on 05/24/2013 12:41:16 AM PDT by traderrob6
Starting my Memorial weekend early with a super slow cooked smoked Pork butt with a terrific North Carolina vinegar based dipping sauce. It will take approx 16 hrs so that's why I'm up now at 2:30 in the morning CT.
On Sat/Sun I'll smoke a whole bone in Pork loin that is so tender and juicy it'll bring tears to your eyes.
What are your plans?
(Excerpt) Read more at exposingtheleft.blogspot.com ...
Got to use Red Maple coals!
First stop by a soldiers cemetery and say thank you for your sacrifice !
Planning to attend a Memorial Service provided by the local VFW on Monday to do just that.
I came across Dr. Maurice Codd’s rib recipe and tried it. Codd was a nobel prize winner in chemistry so I would imagine he understands the chemistry of this better than I do. But the ribs are amazing. Enjoy!
I am quite certain that after a long development process I have finally reached the perfection point in pork rib bbq. For years I hated rib recipes that slather ribs with gooey sweet sauce, and I preferred the dry rub ribs. Now, after countless hours in the “lab” I have captured both the crunch and tang of the dry rib, and the flavor of the sauce ribs.
Before I go through it, one key ingredient will be somewhat hard to get. Some time back, a wild swarm of bees showed up in the back yard. I caught them in a box, and then moved them to a hive I got. Since then they have yielded gallons of exquisite wild swarm honey. That is the key ingredient. And no, it doesn’t taste sweet. Here is the recipe:
Go get as many slabs as you want of tasty pork ribs, cut them up individually
Get a jug of apple cider vinegar, a jug of molasses.
Then go the fridge. Grab what you have: mustard, some ketchup, maybe even a left over bottle of barbeque sauce, left over red wine is good, you get the idea, forage for it.
Pepper, some salt.
Mix up the vinegar, molasses (a bunch) and the other ingredients in a big stainless pot or bowl. Dump the marinade and the ribs in a plastic bag and put them in the fridge for at least a day. The key ingredient here is the vinegar, don’t skimp on that.
Now to cook. The key here is low, low heat for a long time. If you can get your grill down to 200 degrees, that’s best. Sure throw in some wood chips or whatever if you want.
This part is important: don’t put the ribs on the grill, put them on a rack, and put aluminum foil under them so there are no flare ups. Indirect heat for a long time is key. If you must, do a little basting but you really don’t need to.
Cook until the meat shrinks back from the bone, that could be an hour or it could be two depending on the grill and the ribs. Tip a few while this is going on. It won’t help the recipe but you will feel better.
Now the honey part. Take the ribs off the grill and pull out the aluminum foil. Put the foil where the dog wont get it, you will regret it if he does. Put the ribs in big bowl and drizzle the honey on each rib till they are coated.
Turn the heat up to high in the grill. Quickly put the ribs directly on the grill. This part should take maybe a minute or two. Keep turning the ribs until the honey caramelizes, you don’t want any un-caramelized honey left or the ribs will taste too sweet. You will have to play with this to be able to see when they are done, but you have to stay on it, turning them.
Take the ribs off and go to town. The outside of the ribs will be crunchy, not sweet, and the inside will fall off the bone and be tangy. The combination of the two is amazing.
Perfect ribs are that easy!!
To come to your house and enjoy the food.
Book mark.
Oooey gooey KC style BBQ is not my thang.
Dry rub and cider based, spicy hot dipping sauce?
Ohhh yeah!
Okay, I no longer keep honey around due to being diabetic. But at some point I am going to try out your recipe. I don’t have an outdoor grill, but this past year I did buy a large crockpot that was supposedly designed for BBQ. I want to learn to make ribs and pulled pork. Yum!
The best BBQ sauce I came up with - Start with ketchup, add 2/3 the same amount of deli made fresh salsa - mild. Add about 1/4 cup of honey or morw if you like it sweeter. Stir. I always put on near the end. Love the little bits of onion and tomato.
Here’s a great book on grilling and BBQ.
http://www.amazon.com/Webers-Way-Grill-Step-—Step/dp/0376020598/ref=sr_1_1?ie=UTF8&qid=1369393384&sr=8-1&keywords=weber%27s+way+to+grill
Lots of good tips, tricks and recipes of course, but also has recipes for 21 rubs, 20 marinades, and 14 sauces.
ENCHILADA DIP This is nice b/c it's best made the day before then fridged to meld the flavors. Eyeball ingredients---adding moreorless of your faves.
RECIPE Processor blocks of cream cheese, undrained can Rotel tomatoes, chp green onions, chp cilantro, chili powder, chp garlic, cumin, oregano, paprika, cayenne, red pepper flakes.
Spoon into server. Stir in chp cooked chicken. Blanket with shredded sharp Cheddar and/or Pepperjack.
SERVE with tortilla chips ("Hint of Lime" chips are deelish).
Decorated graves in two cemeteries Wednesday and Thursday.
what is jug size? Is the ratio of vinegar to molasses the same?
This sounds wonderful.
It’s a Michelle Obama sized butt so c’mon.
Here’s mine:
1 cup distilled vinegar (not cider vinegar)
1/4 cup ketchup
1/4 cup apple cider
1 teaspoon hot sauce (your choice)
3 tablespoons brown sugar
1/2 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon finely ground black pepper
Refrigerate for at least 5 hrs. prior to using. Heat in microwave prior to use. Can either drizzle on pulled pork or use for dipping.
People like you who post stuff like that uhhh, yaknow, should share. I’ll send ya my address. :-}
See post #16.
Thanks! I did. I’m talking about the big chunk in #2.. I like the burnt ends meself.. I am known for burning meat btw. :-)
now ya got me pondering what I could make this weekend, next weekend we’re on a big boat headed to alaska.. all they got is bbq’d salmon and moose.. 8-]
Good eating!!
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