Text 22703, 97 rader
Skriven 2012-03-23 05:59:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Bbq
===========
-=> Dale Shipp wrote to Dave Drum <=-

 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?

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

 DS> That fits with what I remember being said on the smoker's meat forum
 DS> (when I was reading it regularly some time ago).  I.e. a way of
 DS> preparing the slab of ribs.  But Ruth seems to have been using it more
 DS> as a type of cooking or as a particular type of spices -- in contrast
 DS> to Memphis style dry rub.

I did a Google on "st louis style bbq rub" and got one recipe result -- from
Delray Beach, FL. Nothing in the first 6 pages of results from St. Louis
itself. Doing the same search on "memphis style bbq rub" gave me several
choices just on the first page - of which I have selected a typical example. I
suspect the Married Ruth has been "marketed".  Bv)=

BTW - I am going to re-post my personal all-purpose rub formula which I use for
a pork dry rub quite often. In a separate message, following the echo's 2
recipe per post rule.
 
 DS> Personally, If I am doing spare ribs, I'd prefer doing the whole rib
 DS> slab.  The trimming to St. Louis style cuts off a lot of good meat:-}}

Which is then used in making rib tips ... which I will order in preference to
ribs ten times out of nine, if available.
 
 DS> The ribs being served at the place I was talking about in Laurel were
 DS> what are called baby back ribs -- which are naturally rectangular in
 DS> shape.

Baby backs come from further back on the swine and are not attached to the
sternum. They are shorter and, some claim, more tender, going in.  Bv)=  Also,
the bones tend to be smaller in diameter.

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

      Title: "St. Louis" Rib Rub
 Categories: Bbq, Runs, Herbs, Chilies
      Yield: 1 recipe

    1/2 c  Paprika
    1/2 c  Kosher salt
    1/2 c  Garlic powder
      6 tb Onion powder
    1/4 c  Chilli spice
      1 tb Ground black pepper
      1 ts Cumin
    1/2 ts Cayenne
    1/4 c  Brown sugar

  Combine all ingredients in a mixing bowl; transfer to a
  sprinkling jar with lid, if desired. Store in airtight
  container in the pantry.

  Recipe from: Henry’s in Delray Beach, FL

  From: http://www.jannorris.com

  Uncle Dirty Dave's Archives

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

      Title: Memphis Style Rib Rub
 Categories: Five, Bbq, Herbs, Chilies
      Yield: 1 /2 cup

    1/4 c  Paprika
      2 tb Salt
      2 tb Onion powder
      2 tb Fresh ground black pepper
      1 tb Cayenne 

  Mix ingredients together. Store in an airtight container.
  Spread evenly on prepared ribs that have been patted dry
  and let sit until the rub appears moist. 

  Recipe by: Derrick Riches

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "...to boldly go where no mallard has gone before!" - Darkwing Duck
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