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Title: Stephenson's BBQ Ribs
Keywords: BBQ, F/JULIE.REC, Horseradish, Ketchup, Liquid Smoke, Paprika, Pork
Keywords: Ribs, Smoker, Spareribs

Source: File/JULIE.REC

Mark Foreman

  Serving Size:12
  Cooking time:3 hrs

 1 Cup Salt
 1 Cup * Season Salt
 1 Cup Paprika
 5 - 6 Slabs Spareribs (15 lbs)
 Sauce:
 2 14 oz Bottles Ketchup
 3 Tbl Prepare Horseradish
 3 Tbl ** Salad Mustard
 2 Tbl Woostershire Sauce
 1 Tbl Lemon Juice
 1 tsp Celery Seed
 1/4 tsp Onion salt
 1/4 tsp Cayenne Pepper
 1/4 tsp Liquid Smoke
 1/4 tsp Garlic Juice

 *  Available in bulk at most good butcher shops.
 ** Hotter than regular mustard.

Let the coals burn almost white prior to cooking the ribs.

Mix seasoning together on a large plate.  Starting at one end, cut between
each rib till almost through.  Lay each slab in the seasoning mixture,
pressing as much of it as you can into the ribs.  Flip the slab over and
repeat on the other side.

Lay ribs on the smoker or grill.  Let them cook for 15 min over indirect
heat.  Keep grill covered.  Then turn and cook 15 min on the other side.
Then turn them over again for 15 min....cooking till the ribs pull apart
easily.  This will be about 2 1/2 hours at 225 degrees. (Use a thermometer
to maintain tempurature adding coals as needed.)

Combine all of the sauce ingredients.  Heat and serve with the meat.

This recipe is from the book "The all American BBQ Book" by Rich Davis and
Shifra Stien. (Vintage Stien Press, 1988).

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-Begin Recipe Export-

Title: Barbecued Brisket
Keywords: BBQ, Beef, E/Pitts, Smoker

From : Kathy Pitts, Wed 30 Nov 94 11:25, Area: COOKING

For a couple of years, I cooked on a competition barbecue team.  We made
it to the semi-finals at the cookoff in the Astrodome before the team
dissolved in a pool of egos, bickering and general dissention.  In the
meantime, we did cook some pretty good brisket, though ;-)

No real recipe, but I can give you some directions:

1.  Select a whole brisket with a good fat covering on the top (essential
if you don't want the meat to be dry and tasteless).

2.  Mix up a dry rub to liberally coat the meat (this can be done to your
taste, but my  current favorite is 2 parts lemon pepper; 2 parts sweet
paprika; one part garlic powder; one part onion powder; one half part
cayenne.  Whatever mix you choose, be sure to use LOTS of paprika, as this
is the key to getting that nice rosy, "smoke-cooked" ring inside the meat
that impresses contest judges and mere mortals).

3.  Set up your smoker according to directions.  If you don't have a
smoker, you can improvise nicely with a covered barbecue.  Just place a
large, disposable aluminum baking pan in the center of the firebox section
of the barbecue.  Arrange your coals on either side of the pan. and light.
When the fire has burned down nicely, bank the coals by covering them with
a thick layer of WELL-SOAKED hardwood chips. Mesquite is traditional and
good, but hickory, pecan, apple, or any other flavorful hardwood will do.
DO not use pine or any softwood, the resin flavor will ruin the meat.

4.  When the fire has burned down to a slow, steady heat (the temperature
should not exceed 225 at any time, or the brisket will be tough), place
the brisket, FAT SIDE UP (this is vital, as the fat lubricates and bastes
the brisket) over the pan in the center of the barbecue.  Cover, adjust
the air vents so that the fire remains going, but most of the smoke
remains in the barbecue, and let 'er cook. Occasionally replentish the
fire with a few briquettes, and toss on more soaked wood as the smoke
diminishes.

5.  The brisket will be ready in 12-18 hours.

To serve, trim off all the visible fat, and slice in thin, slantwise
slices against the grain of the meat.  Serve barbecue sauce on the side.

Not gonna give a recipe for sauce, as Jeff Duke supposedly makes the best
sauce in the known universe, and I don't seem to have a copy of his
recipe.  Maybe a gentle hint would get a re-post?????

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************

 SC>   Oh it sure will! Thanks ever so much... for so much :)
 SC> Is there anything that you're looking for these days? I'll gladly do
 SC> some hunting for you. We have only been collecting recipes for a short
 SC> while, my dad and I, but I have other relatives with years of
 SC> hording behind them. If I can help, let me know.

Well, I have a few years of hording behind me as well . Actually,
my main hobby is collecting recipes. I read cookbooks (and the cooking
echoes, natch) like other people read novels. I love finding something
new- whether or not it is anything I would ever consider trying myself.
I also love to read about the history of cooking/recipes. When I decide
to try a new recipe, I usually like to have several variations to
compare. I write down the main ingredients, and the things which are
different between the various versions. I pick the ingredients and
techniques from each which suit our tastes, and usually come up with
a variation which we really like. My husbands aunt has most of the
family get-togethers at her house, and she often mentions recipes that
she's heard of which she'd like to try. She's constantly amazed when I
call her later to let her know that I found several variations of the
recipe she mentioned. At any rate, I just wanted to let you know that
anything you want to post will be avidly collected .

Following is the last of the "Smoker" series which I've collected. I'm
planning on buying at least one cookbook on smoke cooking (I have an
extensive cookbook collection, but none on using a smoker yet.) I'd
suggest looking for one of the books mentioned for further recipes and
techniques. Have fun with the smoker!

*************

 ->>> Title: Smoker Chart
 ->>> Keywords: BBQ, Charts, F/RECIPE-3, Smoker, Text

 MC> very much a question of 'ask and you shall receive' gal.  thank you!

Hehe... didn't know I had that until you asked;) Thank *you* for helping
me find it!

 MC> hmmmmm...have this rump roast in the freezer....

Well, I'm sure I've mentioned the "recipe" my mom used to use for runp
roast... but it's one of Jim and my favorites. You also need a pork
roast (I prefer the bone-in type of loin roast- cheaper as well as more
flavorful). Brown both roasts well on all sides in a little butter/oil.
Add chopped onions and cook until they're softened. Cover. Cook to death
(at least 1 1/2 hours.) The only seasoning mom used was salt & pepper. I
sometimes add a bit of red wine, and maybe a bit of thyme before
covering. The result is the best gravy in the world... serve with mashed
potatoes. The meat is "so-so", but the main purpose of the recipe is the
gravy & leftovers. The next day mom made a "sort-of" hash using the
cubed leftover meat, leftover gravy, and cubed/boiled potatoes. The only
thing you have to add is some extra sauteed onions. This is a guaranteed
great, simple, not-so-healty;) "comfort-food" type of meal. If I don't
have enough gravy left over, I either use Bovril or Lawry's "Au Jus" mix
plus water and flour for thickening.

**********

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Title: Too Hot To Cook
Keywords: BBQ, E/Avery, Smoker

Like at least one other echo member, I'm kinda lazy, and I'd rather not
stand over a hot grill - if I cook myself indoors or out, there's little
practical difference!  So I use a smoker (actually an electric barbeque -
at anything over 100oF, it's too hot to smoke, as smoking should occur
below that temperature to avoid shrinkage).  I'll put the wood chips over
the electric heating element, prepare the meats and vegetables, put em' in
the smoker, and let fly.  It cooks for a while, and I sit inside where
it's cool.

A barbeque dinner recipe follows -

get enough chicken to feed your family, and then just a wee bit more. Cut
the chicken into halves (unless it is already disjointed, or you are only
buying one part - we use lots of leg quarters - at $0.29 a pound it's too
cheap to not use!).

Salt and pepper the chicken quite heavilly.  More heavy with the pepper
than the salt.

Now put a 12 oz. bag of frozen black eyes peas or field peas into a
ceramic souffle baking dish.  (You might want to oil the dish before
putting the peas in it.  Oil the OUTSIDE of the dish.)  Cut up a 1/4 cup
of ham, canadian bacon, or other pork product.  It goes in with the peas.
Cover with water.

Put two handfuls of mesquite (or hicory, or pecan, or other aromatic
hardwood) chips onto the tray above the heating element in an electric
barbeque/smoker, or wet them and put them onto coals in a charcoal
barbeque.

Line the drip pan with foil, to make cleanup easier.  Put the soufle dish
of peas into the drip pan.  Put the grill(s) in place, and put the chicken
on the grill(s).  If you are using halved chickens, put them on the grill
with their insides up, so the burd forms a cup.  This helps the bird
retain its moisture.  Cook for 2 1/2 to 3 1/2 hours.  This bird needs no
basting or barbeque sauce in cooking.  The salt, pepper and smoke give the
birds a truly wonderful taste.

In general, chicken is hard to cook, but in an electric barbeque the
temperature control problems are taken care of for you.  If you want to
use a barbeque sauce, I'd suggest against a tomato based sauce, as it
tends to burn or carmelize too easily in cooking.  Save the sauce for the
table!

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Title: Ultimate Smoked Turkey
Keywords: BBQ, E/Towner, Smoker, Turkey

From : Fred Towner, Sun 16 Oct 94 14:12, Area: COOKING

    Calories     per serving:             Number of Servings:  10

    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1              turkey - 8 to 10 pounds
       1        med   onion
       2              bay leaves
       1/2      cup   white wine
                      Super Smoking Sauce - (see recipe)

    DIRECTIONS  ------------------------------------------------------------

Rinse turkey, pat dry and rub liberally with oil (we'd rub it with Liquid
Smoke instead). Place onion, bay leaves and wine in water pan with hot
water (we'd add a few sticks of celery and a few cloves of garlic).  Place
water pan in smoker and turkey on grid (it won't hurt to put a quartered
onion, a few stalks of celery and a bay leaf inside the turkey; we also
sometimes mix freshly ground black pepper, a bit of salt and some crushed
thyme together and after loosening the breast skin with your hands, push
this mix up under the skin and spread over the breast of the turkey).

Place dome on smoker and do not remove until midway through cooking time.
Then remove dome and liberally paint turkey with Super Smoking Sauce.
Replace dome and continue smoking.  When turkey is done, liberally paint
again and allow to smoke for 15 minutes more. Yield:  8 to 10 servings.

Charcoal:  Use 10 pounds charcoal, 5 quarts hot water, 3 wood sticks (we
use about 5 to 8 presoaked wood blocks) and smoke 4 to 6 hours. Electric:
Use 4 quarts hot water, 3 wood sticks and smoke 4 to 6 hours.

Add water to water pan after about 4 hours or as needed (you can tell when
smoker needs water by the sizzling sound it will make).

Recipe from "Cook'n Cajun Water Smoker Cookbook" by Sondra Hester.

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-Begin Recipe Export-

Title: Wild Willy's Number One-Derful Rub
Keywords: BBQ, E/Stockett, grill, Rubs, Smoker

From : Pat Stockett, Mon 10 Oct 94 07:33, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
        your charcoal Grill, Water Smoker or Wood Burning Pit"
        by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
        1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)

All purpose, good on ribs, brisket, chicken and more

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 Tbsp. chili powder
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 tsp. cayenne

Makes about 2 cups.  Mix the spices thoroughly in a bowl.  Store covered
in a cool, dark pantry.

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Title: Wild Wings
Keywords: Appetizers, BBQ, chicken, Chicken wings, E/Stockett, Smoker

From : Pat Stockett, Mon 10 Oct 94 07:15, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
        your charcoal Grill, Water Smoker or Wood Burning Pit"
        by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
        1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)

Wild Wing Sauce:

1 cup beer
1/4 cup unsulphured dark molasses
1/4 cup creamy peanut butter
1/4 cup Worcestershire sauce
1-1/2 Tbsp. chili powder
Juice of 1 lime
1/2 tsp. dry mustard
1/4 tsp. ground anise seeds
1/4 tsp. salt

1-1/2 dozen uncooked chicken wings

Combine the sauce ingredients in a large heavy pan.  Simmer over medium
heat for 15 to 20 minutes, until reduced by about one-third.  The sauce
can be made a day or two ahead.

Prepare the smoker for barbecuing, bringing the temperature to 200 F to
220F.  Grease a large smokeproof baking pan or dish.

With a cleaver or butcher knife, remove the chicken wing tips.  Then cut
each wing in half at the joint.

Transfer the wing sections and the sauce to the baking dish.  Place the
dish in the smoker and cook the chicken for 1-1/4 to 1-1/2 hours, stirring
the wings once or twice.  The chicken should be cooked through and tender,
and the sauce reduced to a thick glaze. Serve hot.

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-Begin Recipe Export-

Title: Barbecued Short Ribs for Smoker
Keywords: BBQ, Beef, E/Carlson, E/Cosby, Ribs, Smoker

Servings: 1 servings
From : Rick Cosby, Sat 06 Aug 94 13:50, Area: COOKING
Source: "Cook'N Ca'Jun Water Smoker Cookbook"
Originally From : Debbie Carlson - Cooking Echo
Serves: 4

3-4 lbs. beef short ribs, boneless or thin sliced*
1 1/2 c  Barbecue sauce of your choice
1/3 c  Seafood cocktail sauce
3 tb Wine vinegar

Place ribs in a baking dish, bowl or heavy duty plastic bag.  Combine
other ingredients and pour over ribs.  Toss ribs so all are evenly coated.
Refrigerate for at least 8 hours or overnight.  Remove ribs from the sauce
and place on smoker grid.  Baste with sauce before cooking and once during
cooking. * This sauce can be used on bone-in ribs, just increase cooking
time. CHARCOAL: Use 5-7 lbs. charcoal, 3 quarts hot water, 2 wood sticks
and smoke 1 1/2 to 2 1/2 hours. ELECTRIC: Use 2 1/2 quarts hot water, 2
wood sticks and smoke 1 1/2 to 2 1/2 hours. GAS: Use 3 quarts hot water, 2
wood sticks and smoke 1 1/2 to 2 1/2 hours.

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-Begin Recipe Export-

Title: Special Smoked Ribs for Smoker
Keywords: BBQ, E/Poling, Meats, Pork, Ribs, Smoker

From : Jess Poling, Sun 18 Dec 94 14:39, Area: COOKING

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1              4-6 lb pork spareribs
       16       oz    tomato sauce
       1/2      cup   vinegar
       1/2      cup   brown sugar
       2        tbs   Worcestershire sauce
       2        tbs   chili powder
       2        tsp   paprika
       2        tsp   salt
       1        tsp   celery seed

    DIRECTIONS  ------------------------------------------------------------

Directions: Cut ribs in 5-6 rib sections and set aside.  Combine remaining
ingredients in a saucepan and heat until sugar melts and mixture is
well-blended.  Pour mixture over ribs and marinate 5-7 hours. Remove ribs
from mixture and place on smoker grid or in a rib rack on the grid. Brush
with mixture once again before smoking. If you are using a double grid
smoker, the ribs on the top grid will cook faster. CHARCOAL:  Use 7-8 lbs.
of charcoal, 4 quarts hot water, 3 wood sticks and smoke 2 1/2 to 3 1/2
hours. ELECTRIC:  Use 3-4 quarts hot water, 3 wood sticks, and smoke 2 1/2
to 3 1/2 hours. GAS: Use 4 quarts hot water, 3 wood sticks, and smoke 2
1/2 to 3 1/2 hours.

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Title: BBQ Ribs 1991 World BBQ/Dry Rub Mix
Keywords: BBQ, E/Klepach, Mixes, Smoker

From : Dan Klepach, Wed 22 Mar 95 23:58, Area: HOME_COOKING

Recipe By     :
Serving Size  : 1    Preparation Time :0:00

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ---------------------------------
                        -DRY RUB-
   4      teaspoons     Paprika
   2      teaspoons     Salt
   2      teaspoons     Onion powder
   2      teaspoons     Ground black pepper
   1      teaspoon      Cayenne
                        -SAUCE-
   6      tablespoons   Salt
   6      tablespoons   Black pepper
   6      teaspoons     Chili powder
   4      cups          Ketchup
   4      cups          White vinegar
   4      cups          Water
   1                    Large yellow onion -- diced
     1/2  cup           Sorghum molasses

DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix.  Sprinkle rub
liberally on ribs. Allow to stand 20 to 30 minutes at room temperature
until rub appears wet.  RIB SMOKING DIRECTIONS: Prepare smoker for long,
slow cooking using hickory chips for flavor. Cook ribs, bone side down at
230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour.
During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water.
Serve ribs with warm undiluted sauce on the side.

BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan.  Bring
to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every
10 minutes or so. Pour into steralized jars, seal and let stand for 2 to 6
weeks before using.

Winner David Burks

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-Begin Recipe Export-

Title: Curried Beef Ribs
Keywords: BBQ, E/Katz, Meats, Smoker

Servings: 1 servings
From : Carol Katz, Sat 27 May 95 13:45, Area: COOKING

MMMMM---------------------YIELD: 6 SERVINGS--------------------------
      6 lb Beef ribs
    1/2 c  Soy sauce
      4 T  Brown sugar
      2 T  Curry powder
      4 md Dried hot peppers
      8 md Garlic clove
      1 t  Black pepper
      4 T  Oil

Place all of the ingredients, except the ribs, in a blender and blend to a
fine sauce.  Marinate the ribs in the sauce for at least 2 hours, longer
if time permits.  Sear over high heat on the grill, then move the ribs to
the side of the grill off the fire and cook slowly for 1 hour or until
done. Turn and baste with the sauce several times while they cook.

Source: Cow Country Cusine by Kathy G. Mc Craine  Copyright 1988

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-Begin Recipe Export-

Title: Dan's Spicy Smoked Spareribs
Keywords: BBQ, E/Perez, Smoker

From : Dan Perez, Jun-23-90 0:32am

6 to 8 pounds of pork spareribs, cut into 4-rib sections

Dry ingredients:

1     tablespoon powdered ginger
1     tablespoon powdered mustard
1     tablespoon paprika
1/2   tablespoon salt
1/2   tablespoon Chinese five-spice powder
1     teaspoon black pepper
1     teaspoon chili powder
1     teaspoon powdered sage
1     teaspoon crushed red pepper

Basting sauce:

1/2    cup tomato juice
1      cup peach preserves
2      tablespoons commercial barbecue sauce
2      tablespoons melted butter or margarine
1      tablespoon wine vinegar
1      tablespoon finely minced onion
1      tablespoon finely minced bell pepper (red or green)
1      tablespoon sweet pickle relish
1      tablespoon prepard mustard
        juice of one and one-half limes
        two or three dashes of tabasco sauce

To get started, place a handful of hickory or mesquite chips into cold
water and set aside.  Parboil rib sections in boiling water for about ten
minutes (this partially cooks them and renders much of the fat). Remove
rib sections and set on wire rack to cool.  Combine dry ingredients in a
bowl and blend well with a fork.  When rib sections are cool, rub the dry
ingredient mixture into the meat.  Stack rib sections, seal in aluminum
foil and let them sit in the refrigerator for about two hours.

After two hours, start the coals in your smoker.  Combine ingredients for
basting sauce in a blender and blend until smooth.  Transfer the basting
sauce to a saucepan and heat over low heat until it begins to bubble.  If
you prefer for the basting sauce to be thicker, mix 2 tablespoons of
cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch
mixture into the basting sauce a bit at a time to until desired
consistency is achieved.

When the coals are uniform gray, scatter a few of the wet wood chips over
them.  Rub grill with a paper towel dipped in vegetable oil.  Brush ribs
with basting sauce and place them on the grill.  Cover with smoker lid
(leave vents about half-open).  Grill the ribs for about an hour, turning
about every fifteen minutes and basting as you turn them.  Add wood chips
to the coals as necessary to maintain smoke.

Serve ribs with warm basting sauce.

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-Begin Recipe Export-

Title: Hickory Smoked Country Style Ribs
Keywords: BBQ, Bourbon, E/Butler, Hickory, Pork, Ribs, Smoker, Soy sauce
Keywords: Spareribs

  1 1/2 recipes of spicy bbq shake
  a double recipe of country style pork ribs
  2 onions minced
  8 garlic cloves minced
  1/2 c soy sauce
  1/2 c worcestshire sauce
  plenty of freshly ground black pepper

Prepare the spicy bbq shake and the bourbon bbq sauce.

Rub the shake on all sides of the ribs and place them in a large bowl.
Distribute the minced onion and garlic evenly over the ribs.  Combine the
soy and worcestshire sauce and drizzle the mixture over the ribs, tossing
well.  Sprinkle with pepper. Marinate of 2 hours at room temperature, or
longer in the refrigerator.

Thirty minutes before cooking, soak 6 hickory wood chunks in water.  In a
covered grill over a low fire, cook the ribs bone-side down for 3 hours,
or until tender and juicy and deeply colored.  Add dampened hickory wood
chunks to the fire while cooking, and add more charcoal as needed.  Baste
the ribs with the barbecue sauce toward the end of cooking.  Serve the
cooked ribs with barbecue sauce on the side.

"The Art of Grilling" by Kelly McCune

Contributed by Bob & Dori Butler

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-Begin Recipe Export-

Title: Lone Star Ribs and Barbecue Sauce
Keywords: BBQ, E/Shelsby, Grill, Pork, Ribs, Sauces, Smoker, Snacks

From : Earl Shelsby, Wed 24 Aug 94 11:53, Area: COOKING

Ingredients:
3 lb  small pork ribs            1 part  black pepper
1  part  paprika                 3  parts salt

                      -----------SAUCE------------
1 pt catsup                      1 1/2 pt water
1/3  cup flour                   1 tbs salt
4 tsp   sugar                    2 1/2 tsp paprika
1 1/2 tsp black pepper           1 1/2 tsp chili powder
1 tbs prepared mustard           1 1/2 tsp Liquid Smoke
1 cup Worcestershire sauce

Season the slab of pork ribs on both sides with the above mixture. Place
ribs on the grill in any type of covered smoker or barbecue pit, keeping
away from direct heat so that the smoke does the cooking. Cook very slowly
for 1 1/2 to 2 hours, or until meat comes away from the bone easily.
During the final 15 minutes of cooking, baste both sides of the meat with
barbecue sauce. Cut ribs to serve.

To make sauce, combine catsup and water in large pot. Bring to a boil. Mix
dry ingredients together. Add mustard, Liquid Smoke, and half of the
Worcestershire sauce. Stir into a paste; then add remainder of
Worcestershire sauce. Pour this into heated mixture and boil slowly for 20
minutes. Refrigerate any unused portion. Keeps for several weeks. Sauce
makes about one quart.

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-Begin Recipe Export-

Title: Ribs, Cuts & More
Keywords: BBQ, E/Ferenchik, Meats, Smoker, Text

From : Joe Ferenchik, Wed 14 Dec 94 10:54, Area: COOKING

Here's some rib info for you.

Available cuts......

Pork Back Ribs: Cut from the blade and center section of the pork loin,
these contain rib bones and the finger meat between the ribs. One pound
for one hungry person.

Spareribs: These come from the side of the hog. A full slab should have
about 13 ribs. Although they have the least meat they are considered by
most to have the most flavor. As above one pound for one hungry person.

Country style: Absolutely the meatiest cut, it comes from the rib end of
the loin. For these figure about one half pound per hungry appetite.

Boneless: Pork loin or boneless chop cut into strips.

How your ribs taste has everything to do with the way that they are
cooked. For the tastiest ribs cook them slooooow.

Grilled: My favorite, I cook wrapped in foil with a rub and about the last
half hour I remove the foil get a flame going to slightly char the meat.
After this slight charring to add that grilled look and flavor I put on
the sauce, turning twice and re-applying the sauce with each turn. I also
close ALL the vent's to assure that the sauce bakes on properly and
doesn't burn. Cooking time varies with the cut from about 1.25 hours for
spareribs to 2 hours for the country style.

Oven roasted: Roast uncovered for about 1 hour for the spareribs to about
2 hours for the country style.

Smoked: To get that smoked flavor use hickory or a favorite smoking wood
of yours, following the cooking recommendations of your particular smoker.
You can also impart that smoked flavor by cheating and simmering for about
1 hour for the country style in a combination of liquid smoke and water.
Use 1 part liquid smoke to 10 parts water. Then refrigerate or freeze the
ribs until ready to cook. Finish off with your desired method of cooking.

You can also par boil the ribs slightly and the meat most assuredly will
fall from the bone when they're finished.

Rubs: The application of dry herbs and spices before cooking. Favorites
are lemon, dill mustard, and pepper. My absolute favorite is a blend of
spices that goes by the trade name of "WITT'S" for prime rib and roast
beef.

Marinades: Always include an acidic ingredient such as vinegar or citrus
juice. Add oil and spices for that extra flavor and refrigerate overnite.
Never marinate in a sugar or tomato based sauce as this will most
assuredly buy during the cooking process. Marinate for no more than 24
hours and turn at the 12 hour mark. Try marinating in orange juice, it's
rather expensive since any leftover juice must be discarded after basting
but the taste is just glorious.

Remember to put your sauce on at the end of the cooking process to avoid
charring.

Here are some tips for better ribs.

1.)Cook slowly, the slower the better for those tender juicy results.

2.)Be slow to sauce.......Your choice of sauce should NEVER be applied
before that last half hour mark.

3.)Never marinate in a tomato or sugar based sauce.

4.)Don't marinate for more than 24 hours. If it isn't ready by then it's
never gonna' be ready.

5.)Try some dry rubs. I always put on a rub for my ribs no matter where
they're gonna' be cooked.

6.)Experiment with different things. The fast food joint is only up the
street. Remember my famous saying..... "The only difference between a good
cook and a bad cook is that a good cook has had many more bad meals." We
all have to learn by doing so get creative and try the impossible. It may
be unpalatable or it may be a culinary delight. Try peppermint ice cream
with Hershey's syrup and cover all with fresh sliced strawberries. It may
sound terrible but what a flavor explosion!

The next post will have some different sauces to apply to the ribs when
they're "just about there". Do what I did and develop your own signature
sauce that says "You" made these ribs. At the big family gatherings there
is absolutely no doubt in anyone's mind when confronted with dishes of
ribs to choose from as to the ones that "Joe" made. Most can tell just
from the smell. Personally I use the same sauce for my ribs EVERY time.
It's a concoction I "threw" together and it turned out to be a "hit". It's
the only secret that I've kept from my wife. We've been together 19 years
and she still doesn't know all that's in it. Ok Ok I'll tell ya one of my
"secret" ingredients......cinnamon.

7.)Know your cuts and learn to appreciate the subtle differences of them
all.

8.)Ribs are a simple dish and meant to be savored with your fingers. Keep
your side dishes simple. Favorites include cole slaw, bbq'd beans, potato
salad, jello salad, corn bread, homemade biscuits, and any grilled
veggies.

9.)Get sloppy, it's no fun if you're not wearing some of the sauce.

-End Recipe Export-

    Source: geocities.com/tominelpaso