Texas and KC Rib Recipes

[Curval]

Funkedup's thread about salivation reminded me to ask this:

Could I get a few Texas and Kansas City style rib recipes from you guys?

I cooked ribs the other night and used the boil method to soften and then BBQ sause to flavour..then BBQ'd them.   They tasted pretty good, but I was thinking I should have marinated them for a couple of days etc. etc.

I don't have a smoker...just a BBQ...and an oven....and a rotiserie oven.

The quality of the ribs are questionable here.  Very middle of the road...so they may need extra marinating time.

Let me have 'em and I'll see which ones I will try for my own comparison between Texas and KC ribs.

[Gadfly]

You can marinate them in brine for 6 hours, that is what they do at Florida's in Livingston.  Best Ribs I've ever eaten, and I have eaten a bunch.  Most marinade should actually be called basting sauce, since it simply sits on the surface of the meat.

Another trick is to grill them for only about 20 minutes, 10 on either side, wrap them in tinfoil and then cook them in the oven at 350 till done.

[Silat]

Boiled? Never boil:}  Did I say never boil? If I didnt let me say it for you . "NEVER BOIL"

http://www.eaglequest.com/~bbq/faq2/toc.html - Recipes and all your questions answered
 
http://www.sybbq.com/  a rotisserie barbecue pit smoker that looks awesome:}
 
http://www.pittsandspitts.com/ Really nice smokers
 
http://www.cookshack.com/ Ive owned this. Great electric smokers. put food in and walk away. You cant get the pretty smoke ring on your food but the taste is as good as the regular smokers:}
 
http://www.kamado.com/
 
http://www.zenreich.com/ZenWeb/primerib.htm  Yummy
 
http://www.gatorpit.net/
 
alt.binaries.food
alt.food.barbeque

[Skuzzy]

Gadfly,..you can't be from Texas and suggest that!  No way!  hehe

[Ripsnort]

Just had some last night.

Boiling impregnates brine into the meat, actually making it softer, while boiling out the bad fat. (I use about 1/4 cup of Johnnys Seasoning Salt in a big pot of water) No more than 10 min. though.

Then I slow cooked them for about an hour on a charcoal grill(*basting them constantly)  Man were they tender!  I prefer Texas BBQ sauce over any other regional sauces.

If I have plenty of notice, brining them ahead of time is the way to go (as mentioned by Gadfly) but usually the wife just says "Want ribs tonight?" so then I have little time to prepare them. Brine Boil is the way to go with short time..you still get tender ribs.

[wazimada]

In Japan, we have BBQ shark.



Ingredients:

6 centercut 1-1/2 inch thick shark steaks from a black tip, or blue tip shark, (5 to 6ft shark)
1 pint plain yogurt
1 small can evaporated milk
1/4 cup peanut, or walnut oil
1/4 cup fresh chopped garlic
2 cups chopped yellow onion
1/2 cup mixed chopped peppers, (including hot, if you want)
1/2 tsp white sugar
1 Tsp fresh ground black pepper
juice from 2 fresh lemons

Cooking Instructions:

Wisk all ingredients together except shark and lemon.
Marinate steaks in sauce for 1 day only.
Heat charcoal or gas grill to med-hi heat.
Place steaks on grill,(remember to baste with marinade, each time you turn)
Cook on first side for 3 minutes
Turn over and cook for 2 minutes more
Cook for another 5 minutes on the remaining side
Sqeeze lemon juice over top, take off grill. (let rest for 5 minutes) and then serve

Notes:

Use any dark green garnishes like: chopped parsley, green onion, or fresh chopped chives brings an awesome presentation before serving

Facts:

Salt the steaks after it's cooked. (Salt brings out the flavor)
If you put salt in the marinade. (The shark will dry it out)
Shark does not have bones. (very easy to eat)

[Toad]

Curval,

Gates & Sons is one of the better BBQ houses in KC. Ollie went on CBS News to "show 'em how it's done". You may want to try his method.......

From the CBS News website:

In the Midwest, where roads of the four corners cross, is Gates Bar-B-Q with its pork ribs.

From the very beginning, the African-American community in Kansas City encouraged barbecue and approached it in an entrepreneurial way.

Ollie W. Gates is president of the company that makes the region's famous sauces, and he is the person who turned his father's single restaurant into a brand name recognized throughout the Midwest.

Cooking Procedure for Ribs

Place pork ribs, preferable 2 to 3 pounds on counter or block. Trim all fat and score between each bone.

Marinate, medium strength,using Gates Original Seasoning,NOTE: This is the "rub", not a liquid  shaking off excess. Let stand until it starts to turn into liquid (approximately 15-minutes).

Place ribs front side or face down on a hot fire. Barbecue until golden brown, then turn over. Move away from fire slightly. Continue the barbecue process for 45 minutes to an hour or until tender.

Rib Seasoning
Makes about 2 cups

1 cup sugar
1/2 cup salt
2 tablespoons paprika
2 tablespoons red pepper
1 tablespoons ground cumin
1 tablespoons ground celery

In a medium bowl, mix together sugar, salt, paprika, red pepper, cumin and ground celery. Store in a tightly sealed jar.


Barbecue Sauce
Makes about 3 Quarts

1 cup sugar
1/4 cup salt
2 tablespoons celery seed
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoons chili powder
2 quarts catsup
2 cups apple vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice

Method:

In a small bow, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder and chili powder. Set aside.


In a large bowl, combine catsup, vinegar, liquid smoke and lemon juice. Add dry ingredients and mix until very well blended. Serve warm or at room temperature.


Sauce may be stored in an airtight container in refrigerator for 2 to 3 weeks or in the freezer for up to 6 months.


Barbecue Ribs
Serves 18 to 20

6 slabs of 2 1/2 to 2-pound pork spare ribs with skirt
2 cups rib seasoning
3 quarts barbecue sauce

Method:

Prepare and preheat grill. Ollie Gates uses hickory chips and wood blocks to flavor the smoke. He recommends indirect heat. But if you're using a standard charcoal grill, arrange coals to one side. Grill is ready when temperature reaches 230 to 250 degrees.


Trim ribs and blot with paper towels, then sprinkle on both sides with rib seasoning. Marinate for 15 minutes.


Arrange slabs on grill rack, starting close to the fire so that the ribs cook fast in the beginning and then move the meat away from the fire so that it continues to cook slowly. Continue cooking the slabs, 1 hour for the first pound and a half-an-hour more for each additional pound (approximately two hours). Ribs are done when you can gently pull them apart with gloved hands.


In a saucepan, warm barbecue sauce. Transfer ribs to a cutting board and allow to cool, slightly. Cut between individual ribs and serve with barbecue sauce.


Barbecue Beans
Serves 18 to 20

Ingredients
2 55-ounce cans baked beans
1/2 cup firmly packed dark brown sugar
1/2 cup molasses
3 tablespoons rib seasoning (see above)
3/4 cup barbecue sauce (see above)
l teaspoon liquid smoke

Method:

In a cast-iron pot, combine beans, brown sugar, molasses, rib seasoning, barbecue sauce and liquid smoke.


Cook on the grill, stirring occasionally, until hardened "crust" forms on top of beans (approximately 20 minutes)


For added flavor, Ollie Gates adds brisket trimmings and pit drippings from the restaurant's barbecue pit. Alternatively, you can add any barbecued meat scraps and drippings.

If you would like a "Care Package" of various bottles of KC BBQ Sauces and Rubs (Gates, Smokestack, Bryant's, Haywards, KC Masterpiece spring to mind and there's others available), I can probably do that for you if you can get it past Bermuda customs.

Does the sauce have to be older than 10 months too?

[Gadfly]

Skuzzy, you been hanging out with those Yankees in DFW too long.  Brine soak is the best for ribs.  Take yourself to Livingston, Florida's restraunt on 150 north about 2 miles of 190 and then tell me I am crazy.

[DiabloTX]

Originally posted by Gadfly
Take yourself to Livingston, Florida

BLASPHEMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  


No need to go anywhere else as long as your south of the Red River.

[Gadfly]

In fact, for you guys that ARE in Texas, let me give you the rundown of where you need to go:

Florida's-Livingston
Saltlick-Driftwood(In Driftwood ONLY)
Coopers-Lampasas
County Line-Austin(the one on the hill ONLY)
Southside Market-Elgin(actually, the sausage is better, but the Ribs are real good)
Louie Mueller's-Taylor
Artz rib shack-Austin

There is also a little place in Hemphill we used to go to, but it has been 10 years, and I don't remember the name, same thing for a rib shack in Houston.

[Gadfly]

Diablo, the name of the lady that runs it is Florida, it is in Livingston Texas.

[DiabloTX]

Originally posted by Gadfly
Diablo, the name of the lady that runs it is Florida, it is in Livingston Texas.

Oooops, sorry, my bad!!

Not in Livingston a lot but will take your word for it.  Wife's downstairs cooking steaks as I type this.  Funny the noises your stomache makes when you are hungry.

[Gadfly]

There are about 6000 souls  in Livingston on a regular basis, and not a lot of reasons for anyone else to visit.  But if you do, go there.

[Saurdaukar]

After all the BBS talk, I had to cook ribs last weekend.

I used Rip's method and they were fantastic.

[Curval]

Quote by Toad:

If you would like a "Care Package" of various bottles of KC BBQ Sauces and Rubs (Gates, Smokestack, Bryant's, Haywards, KC Masterpiece spring to mind and there's others available), I can probably do that for you if you can get it past Bermuda customs.

Does the sauce have to be older than 10 months too?

----------------------------------------------------------------------------

Arggghhh...don't remind me about the 10 months thing.

Man that would be awesome if you could do me up a package.  I'm happy to send the coin for it...just need an address.

You could send it to:

Chris Morris
16 Par-La-Ville Road
Hamilton, HM 08
Bermuda

Customs won't be a problem if the stuff is sealed.  Just make sure the invoice is on the package somewhere...preferably in plain view with tape over it.  I will need to pay duty on everything.

I'm going to do the ribs in these sauces for Dickey and his wife when we have them over for dinner in the new place.

I feel like Hawkeye in the episode of M*A*S*H when they order ribs from Chicago.