Text 22636, 96 rader
Skriven 2012-03-22 07:38:40 av Dave Drum (1:18/200.0)
  Kommentar till text 22626 av Dale Shipp (1:261/1466.0)
Ärende: Bbq
===========
-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> BTW, went back to the new bbq place for supper tonight now that
 RH> they're properly open. Ribs are St. Louis style dry rub, not Memphis.

 DS> What is the difference?

St. Louis-style ribs are spare ribs with the sternum bone, cartilage and rib
tips removed to create a rectangular-shaped rack. This style, formalized by the
USDA as "Pork Ribs, St. Louis Style", allegedly originated with numerous
meat-packing plants located in the region in the mid 20th century.

Which may be why the guy at Porter's asked me if I was from Illinois when I
imquired about rib-tips. One of the more popular offerings at Popeye's BBQ here
is the rib-tip dinner which is a Michael Loo special - lots of fat, cartilage,
meat and little bone. 

Dang, now I'm getting a Jones for some rib-tips.

From the Wiki on St. Louis BBQ -- "St. Louis is said to consume more barbecue
sauce per capita than any other city in the nation. St. Louis-style barbecue
sauce is described by author Steven Raichlen as a "very sweet, slightly acidic,
sticky, tomato-based barbecue sauce (usually made without liquid smoke)". The
Louis Maull Company, which is based in St. Louis, manufactures several types of
barbecue sauce under the Maull's brand; the manufacturer describes the sauce as
having a "distinctive tangy flavor."

And from Uncle Dirty Dave - I do not care for St. Louis style BBQ sauce unless
I am grilling over direct heat and wish to add a sweet, caramelised crust to
the meat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicago-style Rib Tips
 Categories: Bbq, Pork, Rubs, Sauces, Chilies
      Yield: 6 servings

        4 lb Pork rib tips

MMMMM---------------------------RUB---------------------------------
      1/4 c  Light brown sugar
        2 tb Kosher salt
        1 tb Chilli spice
        2 ts Ground black pepper
        1 ts Cayenne
        1 ts Dried sage
        1 ts Onion powder
        1 ts Old Bay seasoning

MMMMM--------------------------SAUCE--------------------------------
      1/3 c  Ketchup
      1/3 c  Pineapple juice
      1/4 c  Light brown sugar
        2 tb Apple cider vinegar
        1 tb Chilli spice
        2 tb Sugar
        2 tb Worcestershire sauce
        1 ts Dry mustard powder
        1 ts (ea) salt & ground pepper
      1/2 ts Celery seeds
      1/2 ts Garlic powder

  Rib tips, the flavorful ends removed from spare-ribs, are
  famous at Uncle John BBQ on Chicago's South Side. This
  recipe first appeared in Saveur's June/July 2011 BBQ
  issue along with Michael Stern's story South Side Style.

  Make the rub: Mix sugar, salt, chilli spice, pepper,
  cayenne, sage, onion powder, and Old Bay in a bowl. Rub
  ribs all over with spice mixture. Let sit 1 hour.

  Meanwhile, make the sauce: In a 2-qt. saucepan, whisk
  together ketchup, juice, sugars, vinegar, Worcestershire,
  chilli spice, mustard, salt, pepper, celery, and garlic
  powder; bring to a simmer over medium heat. Cook,
  stirring, until thickened, 25-30 minutes; set sauce aside.

  Prepare your grill using the kettle grill, bullet smoker,
  or gas grill method, using apple wood chunks or chips.
  Place tips on grill grate. Maintaining a temperature of
  225-250°F/105-120°C (if using a kettle grill or bullet
  smoker, replenish fire with unlit coals, as needed, to
  maintain temperature; cook, turning once and basting with
  sauce the last 30 minutes of cooking, until the tip of a
  small knife slips easily in and out of the meat, 3-4
  hours.

  From: http://www.saveur.com

  Uncle Dirty Dave's Archives

MMMMM

... The only difference between a rut and a grave is the depth.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)