Author Topic: Spareribs recipes (Read 784 times)

straffo · « **Reply #30 on:** April 03, 2004, 02:35:02 PM »

Quote

Originally posted by SOB
It's heaven, Straffo. Sweet nectar of the gods!

Well my nectar of the god it should be red ,a little alcoolic and produced from grape

VADE RETRO SATANAS !!!
I won't risk my kidney for any form of soda !

Curval · « **Reply #31 on:** April 15, 2004, 06:35:43 PM »

bump..for sixpense

Virage · « **Reply #32 on:** April 15, 2004, 07:38:51 PM »

You MUST soak and you MUST smoke.

Dead Man Flying · « **Reply #33 on:** April 30, 2004, 02:45:45 PM »

The spareribs turned out great BTW.

I used Curval's marinade and rub recipes, and I made a homemade brown sugar and molasses-based barbecue sauce that beat the crap out of KC Masterpiece. Good eating!

-- Todd/Leviathn

Dead Man Flying · « **Reply #34 on:** May 20, 2004, 07:23:09 AM »

Toad · « **Reply #35 on:** May 20, 2004, 09:36:15 AM »

Sixpence, if you're just starting out get a Brinkmann Water Smoker, known as the ECB for El Cheapo Brinkmann.

Currently on sale at the local ACE Hardware stores for ~$28.

Then go here: http://www.bbq-porch.org/faq/07-2-1.asp and make the necessary improvements. Some of the newer Brinkmanns already have some of them improvments. Brinkmann is listening apparently.

Notes: For those of you who can't get Dr. Pepper or perfer something a little more "natural" use Curv's marinade and substitute Apple Juice or Apple Cider for the Dr. Pepper. I leave out the bourbon too. I REALLY like that one.

As for rubs and sauces, they're available online. Or let me know and I'll build you a package and ship it. PayPal for ease of transactions and you can have it for actual cost. I can pick this stuff up at the local grocery 1/2 mile from the house.

I live in the little city that holds the Kansas State BBQ contest every summer.

Life is good.

Sixpence · « **Reply #36 on:** May 20, 2004, 02:02:08 PM »

I'll keep that in mind, it's hard to find good BBQ up here. There is a place where my brother lives in Methuen(Texas steakhouse I think it is called), and they have good ribs, but nothing like the BBQ I had down in Jax. Once you get a taste of good BBQ it's hard to live without, and you just can't seem to get meat tender to the point it melts in your mouth unless you smoke it(it seems that way anyway). All the BBQ places down south smoked their own meat, up here it's hard to find.

MrLars · « **Reply #37 on:** May 20, 2004, 02:22:30 PM »

Here's a recipe I use for pork chops and ribs...

4c water
1c packed brown sugar
1 small onion thinly sliced
6 large garlic cloves, crushed
6 large fresh thyme sprigs
1 Tbs coarse salt
2 tsp crushed red pepper

8 1' thick pork shops or 4 lbs pork ribs, I cut the ribs into individual pieces before marinating to increase the surface area, it's not necessary though.

Combine first seven ingredients in saucepan. Bring to a boil then cool completely. Marinate the meat with this in the fridge for 24-48 hours.

The mild spicy sweetness of this marinade is great but you may want to increase/decrease the red pepper for your taste, I use 3 tsp for mine.

lazs2 · « **Reply #38 on:** May 21, 2004, 08:28:44 AM »

can you talk about ribs on this BB?

lazs

NUTTZ · « **Reply #39 on:** May 21, 2004, 05:38:32 PM »

Pull the clear skin off the inside first. then rub with salt, sugar and vinager.
then BBQ sauce Homemade.

NUTTZ

Tumor · « **Reply #40 on:** May 21, 2004, 06:48:37 PM »

To keep it easy... I usually go out and grab 3-5 different brands of the hottest spiciest BBQ sauce I can find. Mix them all together and add some fine-ground cayenne pepper.. or any hot pepper, hotter=better. Light the fire and start brushing. Don't usually marinate... but like to lett'em sit overnight with a nice dusting of flaked Garlic and a little salt (salt not really required).

T.