Text 16650, 79 rader
Skriven 2014-09-05 06:47:48 av Dave Drum (1:261/38)
Ärende: Chile 7486
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Barbecued Dry Rub Ribs - Memphis-Style
 Categories: Pork, Bbq, Chilies, Vegetables, Rubs
      Yield: 3 Servings

      2 tb Sweet paprika
      1 tb Old Bay seasoning
  1 1/2 ts Ground chile *
  1 1/2 ts Granulated brown sugar
  1 1/2 ts Fresh ground black pepper
    3/4 ts Garlic powder
    3/4 ts Onion powder
      3 lb Slab of spare ribs
      4 c  Wood chips (hickory; apple,
           - mesquite, maple, etc.)
      1 tb White vinegar
    1/2 ts Salt

  Mix together the paprika, Old Bay seasoning, chile powder,
  sugar, black pepper, garlic powder and onion powder in a
  bowl. Rub half the mixture all over the slab of spare
  ribs, on every side. Reserve the other half of the dry rub
  mix.

  Heat the oven to 215øF/101øC.

  While the oven is warming, soak the wood chips in cold
  water to cover (for about 20 minutes). Remove the chips
  from water and spread them evenly in the base of the
  smoker. Place the smoker, uncovered, on top of two
  stove-top burners set at medium-high heat. Let the wood
  chips smoke for about 3 minutes.

  Then place the slab of ribs on the smoker tray, place the
  tray over the wood chips, and cover the smoker tightly
  with its lid. Turn heat down to medium, and leave the
  smoker on the burners for 5 minutes. Then transfer smoker
  to the oven, placing it on the oven floor.

  After the ribs have been in the oven for 1 1/2 hours,
  remove the smoker and once again place it over two burners
  set at medium heat for 5 minutes. Return smoker to oven
  floor. After the ribs have been in the oven for one hour
  more, remove the smoker from the oven. Carefully lift up
  the tray holding the ribs, and pour off the liquid that
  has accumulated in the tray. Reserve. Return tray with
  ribs to middle portion of oven, and cook for one hour
  more.

  While ribs are cooking, de-grease the reserved cooking
  liquid, and measure 2 tablespoons of it into a bowl. If
  you don't have 2 tablespoons make up the difference with
  water. Add the vinegar and blend well. Reserve. Add the
  salt to the remaining dry rub mix and blend well. Reserve.
  Remove ribs from oven and brush top side with the cooking
  liquid-vinegar mixture. Then sprinkle the salted dry rub
  mix evenly over the top side of the ribs. Return to middle
  portion of oven, and cook one hour more. Remove ribs from
  oven. Let stand 15 minutes. Carve into individual ribs and
  serve.

  Recipe by: Taste w/David Rosengarten

  * It's best if you use a high-quality chile
  powder-preferably one with a smoky flavor. My favorite for
  this recipe is Smoked Jalapeno Flakes made by Chile Today,
  Hot Tamale in North Brunswick, New Jersey.

  From: Jim Weller

  Uncle Dirty Dave's Archives

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... All happiness depends on a leisurely breakfast. - John Gunther

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)