Text 17285, 60 rader
Skriven 2014-09-23 05:18:06 av Dave Drum (1:18/200.0)
Ärende: Bh+G 1343
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked St. Louis-Style Ribs w/Two Sauces
 Categories: Five, Pork, Bbq, Rubs, Sauces
      Yield: 10 servings
 
    1/2    Recipe Big Lou's BBQ Rub *
      1    Recipe Sticky Sweet BBQ
           - Sauce *
      1    Recipe Smoked Tomato BBQ
           - Sauce *
      6 c  Hickory or oak chips; soaked
           - for 30 minutes
      8 lb (4 slabs) St. Louis style
           - pork ribs
 
  * Prepare rub and both barbecue sauces. Recipes follow.
  
  Build charcoal fire or preheat gas grill for indirect
  cooking. Place soaked wood chips directly on charcoal, or
  in smoking box of gas grill. Rub ribs with spice rub. Let
  sit, covered, for 15 minutes.
  
  Place ribs, bone-side down, in center of grill or in rib
  rack, making sure they are not over direct flame. Grill,
  covered, over indirect medium heat (about 325 degrees F)
  for 2 to 2-1/2 hours or until meat is tender and has
  pulled back from ends of bones (see tip below). Brush with
  some of the BBQ sauces 10 minutes before end of grilling.
  
  Remove ribs from grill and let rest 10 minutes. Cut into
  portions; pass remaining sauce.

  Makes 10 servings with 2-1/3 cups barbecue sauce.
  
  Preventing burnt edges:If the ribs start to burn on the
  edges before they are tender, stack them on top of one
  another in center of grill, away from the heat source.
  About 10 minutes before serving, unstack and brush with
  barbecue sauce.
  
  Indirect grilling:This method positions the fire to one
  side or both ends of grill. Food sits over the unlit part,
  and the grill is covered so the food cooks from all sides.
  This is best for thicker cuts that need longer cooking
  like roast and ribs.
  
  Better Homes & Gardens | June 2012
  
  MM Format by Dave Drum - 06 June 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... To barbeque is a way of life rather than a desirable method of cookery.
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