Text 33635, 99 rader
Skriven 2010-01-18 12:13:36 av Michael Loo (1:18/200)
     Kommentar till en text av Hap Newsom
Ärende: HeWhoIsdrinkingKnows676
===============================
 HN> a sprinter, and being a shortstop I seldom had 
 HN> to sprint more than 10 yards, which was doable
 HN> for me (in those days of yesteryear). Walking
 HN> I could do all day. Now the knee has a lot more
 HN> impact on those activities.

I actually walked a couple miles yesterday. It took
an hour and half, but the deed was done. Not sure it
was a good idea to go on this trip (I am going back
to allopathic medicine for at least a while).

 HN> Yup! When I could talk again (actually more
 HN> like a day or two later) I was certainly hoarse
 HN> for a week. 
 HN> NEVER did that again!!

Yeah - lesson quickly learned. I saved the rest of mine
for punch and stuff. Made a rather nice pitcher of
100 proof umbrella drink.

                *  Exported from  MasterCook  *

DAVE'S RIBS

Recipe By     : Dave Friary
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    7 pound racks of pork ribs
     1/2   c            Ground black pepper
     1/2   c            Paprika
     1/2   c            Sugar
   2       tb           Kosher or sea salt
   4       ts           Dry mustard
   2       ts           Cayenne pepper

  The night before...
  The ribs should be trimmed of all hard fat and the
  membrane removed from the underside. To remove it,
  poke a hole and run your finger under the membrane,
  then rip it away.

  Rub both sides of the ribs with a thick coat of the
  following mixture:

  *  1/2 cup ground black pepper * 1/2 cup paprika * 1/2
  cup sugar (run this through the coffee grinder to make
  TURBINADO sugar) * 2 tablespoons Kosher or sea salt
  (run this through the coffee grinder with the sugar) *
  4 teaspoons dry mustard * 2 teaspoons cayenne pepper

  Place the ribs in a plastic bag and refrigerate
  overnight.

  (Thanks to Smoke & Spice by Cheryl and Bill Jamison,
  published by The Harvard Common Press, Boston,
  Massachusetts, $14.95, for the inspiration for this
  rub. If you are only planning to buy ONE barbecue
  book, this is it!)

  The next day. Remove the ribs from the refrigerator
  and let them come to room temperature.

  Start a fire in your Webber Grill or smoker with
  charcoal. As the coals turn gray add hard wood chunks
  or water soaked wood chips. Bring the smoker
  temperature to between 210 and 225 degrees by
  adjusting the vents. Hold this temperature throughout
  the smoking (90 minutes) by adding more wood or
  charcoal.

  Place the ribs on the rack and smoke cook them, in
  heavy smoke, for at least two hours. Add wood or chips
  every 30 minutes or so. The ribs should have a dark
  "crust" formed by the smoke clinging to the rub. Try
  not to knock it off when handling them, that is where
  the flavor is!

  Preheat the oven to 225 degrees. Place the ribs on
  racks over cookie sheets and place in oven. Cook for
  three hours, or until the rib bones are easily removed
  when you twist them. These are called "dry ribs". No
  extra spices or MOP was used in the cooking process.

  To make juicier ribs, brush them with barbecue sauce
  (the recipe follows) and cover with aluminum foil to
  bake for the last hour.

  Ribs can be made a day or two ahead and reheated in a
  warm oven (the way restaurants do!)

  Serve with barbecue beans, coleslaw, potato salad, and
  plenty of cold beer. Enjoy!

                   - - - - - - - - - - - - - - - - - -
___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Get your COOKING QWK fix here! -- bbs.nsbbs.info (1:18/200)