Text 12452, 93 rader
Skriven 2014-04-22 07:49:00 av Dave Drum (75663.cooking)
  Kommentar till text 12435 av Dale Shipp (1:261/1466.0)
Ärende: Meat me in St. Louis
============================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> 3 lb Slab St. Louis-style pork
 DD> - spare ribs

 DD> Trim the spare ribs, removing the upper brisket bone and
 DD> any excess fat; this will produce a St. Louis-style rib.

 DS> I fail to understand the attraction of St. Louis style ribs.  One trims
 DS> off good meat, and then charge extra for them.  I would prefer to have
 DS> the whole ribs.  Unfortunately, my previous source of BJs has stopped
 DS> carrying them.  Their whole ribs were about $1.49, and now their St.
 DS> Louis ribs are $2.69 or so.

But, if it weren't for St. Louis style ribs we'd miss out on all those
wonderful rib-tips. I remember when we went to Porter's BBQ during the Great
North-Wet Crab Fest and I asked if they had rib tips. Brother Porter remarked
"You must be from Illinois". Apparently St. Louis style ribs and the resulting
rib tips are a Midwestern phenomenon - but, spreading as many good things do.
 
 DS> Baby back ribs are another ridiculous story.  At BJs, they cost more
 DS> than the boneless pork loin that was taken off of them.

Supply and demand runs that merry-go-round.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rib Tips
 Categories: Pork, Bbq, Sauces, Rubs, Chilies
      Yield: 4 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) Kosher salt & ground
           - black pepper
    1/2 ts Celery seeds
    1/2 ts Garlic powder
 
  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
  225øF/105øC to 250øF/120øC (if using a kettle grill or
  bullet smoker, replenish fire with unlit coals, as needed,
  to maintain temperature; see How to Grill article), 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.
  
  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 our June/July 2011 BBQ issue along
  with Michael Stern's story South Side Style.
  
  From: http://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Love and scandal are the best sweeteners of tea. - Henry Fielding
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