Text 27670, 123 rader
Skriven 2015-06-01 11:25:00 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: Ribbies
===================
-=> Dale Shipp wrote to Dave Drum <=-

 -=> On 05-31-15  23:39,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Ribbies <=-

 DD> Except that the St. Louis style ribs (if really St. Louis style) just
 DD> have a very small amount of meat, a bit of bone and a LOT of cartilage
 DD> band-sawed  off.

 DS> Plus they remove the flap meat.

You can always but whole slabs and make your own St. Louis ribs, rib tips and
flap meat. For a good explanation/article see:

h
t
t
p
:
//www.seriouseats.com/2014/05/how-to-trim-pork-spare-ribs-st-louis-style.html
 
 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.

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

 DS> Short ribs are a very different sort of cut than what I am talking
 DS> about.  These things have a bone that is about 2 inches wide and 10+
 DS> inches long.  When you look at them, you see a very little amount of
 DS> meat in between those rib bones.  I'd guess five pounds of bones and
 DS> less than one pound of meat.

I've seen those, as well. I leave them where they lay unless they are *very*
inexpensive. Then they become treats for Buddy and Buffy (Phil's Cocker and
Boston Terrier).

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

      Title: Neely's BBQ Memphis-Style Pork Ribs
 Categories: Pork, Bbq, Rubs, Sauces
      Yield: 6 servings

     12 lb (3 slabs) pork spare ribs
           - (also called St. Louis
           - style ribs); untrimmed
           Kosher salt
      2 c  Neely's Barbecue Seasoning;
           - (below, more if desired)
      4 c  Neely's Barbecue Sauce;
           - (below, more if desired)
		   
MMMMM------------------NEELY'S BARBECUE SEASONING-------------------
  1 1/2 c  Paprika
    3/4 c  Sugar
  3 3/4 tb Onion powder
  
MMMMM--------------------NEELY'S BARBECUE SAUCE---------------------
      2 c  Ketchup
      1 c  Water
    1/4 c  Light brown sugar
    1/4 c  Granulated sugar
  1 1/2 ts Fresh ground black pepper
  1 1/2 ts Onion powder
  1 1/2 ts Dry mustard powder
      2 tb Fresh lemon juice
      2 tb Worcestershire sauce
    1/2 c  Apple cider vinegar
      2 tb Light corn syrup
      1 tb Neely's Barbecue Seasoning

  MAKE THE RUB: Stir all ingredients in a small bowl. Store
  in an airtight container in a cool, dry place for up to
  six months.

  Makes about 2 1/2 cups

  MAKE THE BBQ SAUCE: Combine all ingredients in a large
  pot. Bring to a boil over high heat, stirring frequently.
  Reduce to low heat and simmer, uncovered, for at least two
  hours, stirring occasionally. Remove from heat and cool.
  Store in a tightly sealed container in the refrigerator
  for up to two months.

  Makes about 2 cups

  MAKE THE RIBS: Rinse the slabs in cold water, pat dry,
  then place on a clean chopping board. Remove the white
  membrane with your fingers. Trim the excess fat and meat
  with a small knife, and use a sharp knife to trim the
  brisket bone, or rib tip. Season both sides of the slabs
  with salt and Neely's Barbecue Seasoning. Refrigerate for
  at least one hour, or up to a day in advance.

  Preheat a grill to 250øF/120øC. 

  Place the slabs away from the flame, and cook curl-side up
  for about two and a half hours. Flip the slabs, and cook
  about one more hour.

  FOR DRY RIBS: remove the ribs from the grill, then
  sprinkle additional Neely's Barbecue Seasoning on both
  sides of each slab. Slice between the bones and serve.

  FOR WET RIBS: remove the slabs from the grill, then pour
  Neely's Barbecue sauce over the slabs.

  Makes 6 servings

  Source: Down Home with the Neelys: A Southern Family Cookbook

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Even a fish wouldn't be caught if it kept its mouth shut.
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