Text 27772, 89 rader
Skriven 2015-06-04 07:20:36 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: Ribbies
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> I went and looked at that link.  The only part of it that I would agree
 DS> with is that you should pull off the membrane from the back of the
 DS> ribs. It is not really all that hard to do -- paper towel to grip, and
 DS> maybe a pair of pliers.

 DD> You don't agree that it's a valid method to prepare St. Louis style
 DD> ribs? It  certainly seemed valid to me. And it leaves you with the
 DD> rib-tips and the flap meat - which you were bemoaning the loss of.

 DS> I don't agree that it is a good and proper thing to do with a perfectly
 DS> good spare rib.  As I see it, the St. Louis style throws away good
 DS> stuff and leaves you with more bone and less meat.

And that, friend and neighbours, is why there are Parimutuel windows at the 
horse tracks.

If you buy the whole slab of ribs and cut them yourself you get to keep the 
tips - which are mostly gristle/cartilage, a tiny bit of bone with not a lot 
of meat, and the "flap". Some days I like an order of rib tips with some nice 
mustardy potato salad on the side. Other days I prefer not to chew the gristle 
of the rib tips.

Corky's, which seems to have shrunk back to its Memphis roots served St. Louis 
style ribs - either wet or dry. MLoo and I went to the Springfield store on 
one of his trips here and did them some damage on the AYCE special .... washed 
down with a couple pitchers of Amber Bock.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: BBQ Bob's Spare Rib Blues
 Categories: Five, Pork, Bbq, Rubs
      Yield: 4 Servings
 
      2    Slabs ribs, tips removed
    1/4 c  Jim's Cajun Mix/Rub *
      1 c  St. Louis BBQ Sauce
 
  Boil ribs 1 to 2 hours in water. Cool overnight. Rub with seasoning
  mix. Cut ribs apart. Broil 10 minutes at 350 degrees. Remove, brush
  with BBQ sauce, broil another 10 minutes, remove brush with BBQ
  sauce, broil another 10 minutes. Serve.
  
  * Separate recipe
  
  Source BBQ Bob Matson, Omalia Cooking School
  
  Typos by Jim Kirk - captain@iquest.net
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jim's Cajun Spice Mix/Rub
 Categories: Mixes, Jim, Bbq, Cajun
      Yield: 1 Bunch
 
      1 tb New Mexico Chile Powder
      1 tb Paprika
      1 tb Cumin
      2 ts Garlic powder
      2 ts White pepper
      2 ts Cayenne pepper
      2 ts Black pepper
      2 ts Thyme
      2 ts Caraway seed
 
  Measure and mix all spices. Add to coffee grinder. Grind
  till fine. Store in air tight jar.
  
  For a spicier taste, add extra white and cayenne pepper.
  
  Source: BBQ Bob Matson, Omalia Cooking school.
  
  Typos: Jim Kirk - captain@iquest.net
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... In cooking you've got to have a what-the-hell attitude. -- Julia Child
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)