Text 27642, 97 rader
Skriven 2015-05-31 23:39:00 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: Ribbies
===================
-=> Dale Shipp wrote to Michael Loo <=-

 DS> That is one of the great mysteries.  As I think I have mentioned here
 DS> before -- at BJs the baby back ribs cost more than the boneless pork
 DS> loin.  Also, they have started carrying St. Louis cut spare ribs.
 DS> They are also at a premium price -- for the favor of having some of the
 DS> meat removed from the ribs.  UGH.

Except that the St. Louis style ribs (if really St. Louis style) just have a
very small amount of meat, a bit of bone and a LOT of cartilage band-sawed 
off.
These "rib tips" are then done as a Great American Outback speciality. When I
was at Hap's Crab Fest and he took us to Porter's I inquired about rib tips.
And Mr. Porter said, "You must be from Illinois".  Bv)=  I like a good meal 
of
rib tips. I am pretty sure that MLoo would also given his affinity for
cartilaginous things.

 ML> Many people apparently take their pleasures well
 ML> circumscribed - meaning in this case, trimmed as
 ML> close to rectangular as possible. There after all

 DS> OTOH, there are those monstrosities called beef ribs, aka dinosaur
 DS> bones.  They look like they have been subjected to a bone scraper so as
 DS> to leave almost no edible meat on the bones at all.

Another difference in terminology, I think. One of my favourite dinners is 
beef
short ribs w/sauerkraut and potatoes. A great crockpot treat for the single
working man.

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 Popeye's BBQ on Springfield's South Side.
  
  From: http://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Two fish swim into a concrete wall. One turns to the other and says, 
'Dam!'
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)