Text 20186, 91 rader
Skriven 2009-01-29 07:20:00 av Dave Drum (1:124/311)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Grill time
======================
-=> Sean Dennis wrote to All <=-

 SD> Hello, All.

 SD> I am happy to say that I now have a small deck to where I can grill on
 SD> during warmer weather.  I've decided I want a charcoal grill (as I feel
 SD> charcoal gives the meat a better taste).  Does anyone have any
 SD> recommendations on a good charcoal grill?

 SD> (No recipe tonight.  Dead tired from unpacking all day.)

I prefer this guy ...  http://tinyurl.com/grills-it

Failing that, an original Weber Kettle (accept no cheap imitations) Grill.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Memphis-Style Hickory-Smoked Beef And Pork Ribs
 Categories: Pork, Beef, Rubs, Bbq
      Yield: 5 servings
 
      2    Slabs beef spareribs
      2    Slabs pork spareribs
      2 c  Neely's BBQ Dry Rub

MMMMM----------------------NEELY'S DRY RUB---------------------------
  1 1/2 c  Paprika
    3/4 c  Sugar
  3 3/4 tb Onion powder

MMMMM---------------------NEELY'S BBQ SAUCE--------------------------
      2 c  Ketchup
      1 c  Water
    1/2 c  Apple cider vinegar
      5 tb Light brown sugar
      5 tb Sugar
      1 tb Lemon juice
      1 tb Worcestershire sauce
    1/2 tb Fresh ground black pepper
    1/2 tb Onion powder
    1/2 tb Ground mustard
 
  Recipe courtesy The Neelys
  
  In a medium saucepan, combine all ingredients. Bring mixture
  to a boil, reduce heat to simmer. Cooked uncovered, stirring
  frequently, for 1 hour 15 minutes.
  
  Yield: 3 1/2 cups
  
  For the rub:
  
  Add all ingredients to a bowl and stir until combined. Keep
  in an airtight container for up to 6 months.
  
  For the ribs:
  
  Rinse and dry ribs. Place on a clean cutting board and pull
  off the membrane, the thin fatty skin that lines the under
  side of the ribs. Trim the ribs of excess fat and meat.
  Liberally season both sides of the ribs with 1/4 to 1/2 cup
  Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8
  hours so flavors can permeate.
  
  Preheat grill to 250 degrees F. using hickory and charcoal.
  
  Use indirect heat and cook with the cover down.
  
  Place ribs, meatier side down, on the grill away from the
  coals. Cook beef 2 hours, adding more coals as needed. Turn
  and cook for 45 minutes more, or until the ribs "bend" and
  the meat easily separates from the bone using a fork. Cook
  the pork ribs 3 hours. Turn and cook another hour, or until
  ribs bend. Remove from grill.
  
  For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs,
  cut bones and serve.
  
  For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Zucchini is NOT the name of a revealing swimsuit!
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