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BBQ Ribs cooked by my son in law!


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I love pork ribs, southern cut, but because I wasn't taught to make them I've just never done it. My daughter and hubby came over this weekend and he made ribs in the crock pot for 6 hours then on the BBQ where he put on the sauce for about 15 minutes. Over-joyed is an underexpression! I made refried beans and spanish rice to go with them. When serving I added a bit of shredded cheese and green onion to the beans. I feel so good!!!

Now I think I'll be brave enough to do this on my own. I'll change the recipe to include a dry rub before crock pot time. Then make my own BBQ sauce for BBQ time. If you have a Cash and Carry (warehouse for restaurants and stores et.) I have found they will have a sale on ribs for 1.79 a pound! Incredible. So 3 arm long racks of ribs came to 11.50! Yep, I can afford that.

 

Got a sauce recipe or rub recipe? I'm collecting them NOW!!

Leslie, this means you too, you have all the goodies!

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When I was cooking at the yacht clubs and had the direction of some really great restaurant chefs,  they taught me a standard sauce then you can change it a up a billion ways.  I don't think it is ever made the same twice but yet it always tastes similar and fabulous;  They would have me dice a onion and sauté it in butter and olive oil.  Once sweated but no color on the onion I would add either ketsup or tomato sauce (or a combination) and a couple shakes of Worchestershire sauce. Add prepared or dry mustard (tsp of dry or a couple of prepared) and add blackstrap molasses (about 1/2 cup) and 1/2 cup of brown sugar.  Simmer this on low--you can add 1/3 cup of Jack Daniels or a bottle of beer to the pan of sauce.  Now add either a jar or blackberry jam or 1/2 bag of frozen blackberries.  Cook down and use a potatoe masher to squish berries.  Use it chunky or food processor till smooth.

 

Tomato Sauce or Ketsup or tomato paste thinned with water

 

Brown sugar, molasses, or syrup (for sweetner)

 

Mustard (prepared or vinegar) for the acidic part of the recipe

 

Fruit (frozen or jam or jelly)

 

Worchestershire (liquid or powder)

 

Liquid smoke

 

granulated garlic, or garlic powder (not salt) or several roasted cloves that you have mashed

 

Beer, or bourbon (Jack D. or Makers Mark or Knob Hill has very good flavor)

 

Basically you can use anything from above (one thing from each line) and combine it for a really delicious BBQ sauce. 

It is such a creative condiment and basically I remember them saying it is a taste, balance, and add a little at a time to reach your desired taste.  Liquid smoke is overpowering!  My grandson knocked a display table over in a grocery store and they had to evacuate the store due to the fumes.  So glad he was with his mom and not me.  But just remember to taste as you go along,  start small and add more as needed.  One thing from each line.  Also was told that frozen berries and berry jams go with beef and brisket while peach and apple goes better with chicken and fish (I really like blackberry with pork too)  But that is just a starting point==sorry I have no measurements but I know if you like to cook you will have no problem figuring it out.  Such a simple guide.

 

The dry rub they always bought the cheapest BBQ spice (dollar store cheap)  and it was generic just said BBQ Spice--they would pour this into a bowl and add a 3 lb bag brown sugar and mix well.  They would rub the meat with butter then dry rub and wrap in saran wrap to marinate overnight.  If we used a smoker we used half apple juice and beer in a big foil pan in the bottom of the smoker while the meat smoked.  Be sure and thin the BBQ sauce with water or beer because it will be so thick and spatter you.  I am dangerous with knifes and fire.

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Oh my goodness this is fabulous. It's just right for me. I am perfectly ok with no measured amounts, like you, I can do that myself. But this is really good.

I have 3 more packages of 3 racks in the freezer. I don't mind making a couple racks up and separating them into meal size for the freezer.

 

Hey, I wonder if I can make it in a big batch and pressure can it. I have so many blackberries in the freezer. And since we aren't big on sweets I have to use them for other things, this is perfect. Thanks much.

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Alton Brown of Food Network recommends a formula for a good rub. He uses the ratio of 8:3:1:1

 

8 parts Brown Sugar

3 parts Kosher Salt 

1 part Chili Powder (your favorite brand)

1 part spices (this can be whatever spices you like - he uses black pepper, cayenne, jalapeño seasoning, Old Bay, dried thyme, onion powder mixed to equal one part)

 

I have used this ratio with great success - but I usually smoke the ribs.

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John this sounds great along with Leslie's. And smoking is also what I'll do. I got a really nice smoker at a garage sale last year. And Leslie said to put apple juice or beer in the bottom. Our favorite is Steel Reserve Blackberry, it's a compliment to the rub. 

 

Alton Brown is a very talented cook. I like him.

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I really enjoy Good Eats!  I never thought about cooking/baking being a science and he makes it so interesting to learn..  I do not like to bake for the simple reason I don't like to measure.  Since baking is a science and things react to other things you have to be pretty accurate in measuring.  I really like the idea of a technique instead of a recipe.

I use to think pasta shapes were just for pretty dishes.  I had to learn that the shape and size actually tastes different too.  Just like when you have chicken and you puree it for a soft diet---tastes totally different even though you have not changed anything but the texture.  Lots of good tips I learned.  When cooking pasta cook in flavored water (chicken broth or beef broth--just a a little bullion to the water) when in reaches a full boil drop in the pasta and let in return to a full boil but turn off the pot and keep it covered for the time stated on the package.  then drain.  No chance of over cooking and it is perfectly cooked!  Best tip was for baked potatoes.. take a tall narrow pitcher and fill it with water--add approx. 1/2 cup of kosher salt for each gallon of water--we would use 5 gallon buckets filled with water and a box of kosher salt.  Put your baking potatoes in water and let set for at least 12 hrs=better to do overnight.  Oh, pierce potatoes with a fork before placing in water.  The salt water helps pull the starch from the potatoes so when you are ready to bake them--remove from water---rub with solid Crisco shortening and put into a hot oven (important it is hot already) and let them bake for 30 minutes then turn down the oven to 350 and finish baking for 30-40 more minutes.  Remove THEN wrap in foil to keep hot till ready to use or at least steam them another 30 minutes in the tightly wrapped foil.  The skin is crispy--the inside flakey not gummy from the salt pulling the starch out.  The inside will be light and flakey!  So sorry, also rub the potatoes with kosher salt before baking.  I am really tired.  I should probably delete and restarty this post but I am sleepy!  Good night all.  Love you my cooking buddies!

 

So glad you had a nice dinner and visit with your kids!

Edited by LeslieDean
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If you smoke a brisket try this sauce--a bottle of chili sauce simmered with 1/2 c packed brown sugar (or more)  1 tsp of celery seed. 1 tsp of mustard, 1 tsp of liquid smoke and 1 tsp of worchestershire sauce with 1/2 stick butter.  Sooooo good as a simple sauce for the brisket.  Take the brisket and pierce with a fork every 2 inches on both sides.  Take 2 tsp of liquid smoke. 1 bottle beer and beef bullion paste or powder and mix together---you are basically using the beer as water to make the broth).  Salt and pepper brisket and place in heavy foil package --pour on the beer marinade and wrap tightly with foil.  I always stretch the heavy foil across the roaster pan and lay the brisket on top of foil--pour on marinade and wrap the foil tightly with the seam going length wise down the middle.  Place it in oven at 375 for 4 hrs then remove and slather on the sauce--return it to the oven but do not cover with foil and turn it on high and let the sauce get thick and sticky to the brisket.  Hello!  Heaven is missing a brisket!

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Les,

 

Both of these are perfect. In the restauran,t I used to cook baked potatoes in a cast iron kettle on the stove top. Old fashioned way for when you don't have an oven in the kitchen. But I  must say yours is really good. I love the salt brine idea. And the results? Well I can taste it already! Not being a fan of too much gluten it's a trick I'll plan on doing soon.

 

And brisket? It's one of those things I've seen in the walk-in but just side-stepped it. I felt intimidated. And the brisket I see are the big ones for restaurant cooking.Perhaps 11 pounds or so. That said, I have to admit if I'm going to all the trouble to cook a nice piece of meat I'm perfectly fine with making a BIG one. Saver-Sealer in the cupboard makes for nice easy packages in the freezer. And the recipe you mentioned is one I can handle. Like you, I'm not one for baking because I'm a rebel and prefer to do it my way!! I like a bit more of a kick, more flavor. Adding several similar ingredients can make for a really deep, rich flavor that stimulates the tastebuds.

 

Oh, I have one to share with you too. Make mashed potatoes and roast up a spaghetti squash and fork it out. Combine 1 palm full of potato and "some" spaghetti squash and make a patty out of it. You can add some roasted garlic too. Fry up in a little butter with salt and pepper. Very nice side dish.     

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