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 Post subject: Re: Best ribs?
PostPosted: March 17th, 2010, 11:47 am 
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Hiker Neil wrote:
I was referring to the best beer to use to put the fire out after the ribs are cooked.

Oh, ok.....you are forgiven then. :lol:

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 Post subject: Re: Best ribs?
PostPosted: March 17th, 2010, 11:48 am 
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Don't you use "filtered" beer to put out the fire?

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 Post subject: Re: Best ribs?
PostPosted: March 17th, 2010, 5:43 pm 
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As in through a million or so of these?
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 Post subject: Re: Best ribs?
PostPosted: March 27th, 2010, 6:57 am 
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My favorite BBQ beer...

http://www.picaroons.ca/DarkAndStormyNight.asp

or

http://www.picaroons.ca/products_red.asp

Quality BBQ requires requires quality drink. Enough of the above and the ribs are always good.......


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 Post subject: Re: Best ribs?
PostPosted: March 27th, 2010, 8:10 am 
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scoops, 'tis only available in NB. Wanna send me some to try? I just loves tryin' new beers. :)

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 Post subject: Re: Best ribs?
PostPosted: March 27th, 2010, 10:33 am 
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I'm in NS, always bring some back with me when traveling through. Interesting company, put right on their labels of some beers that the batches may not be the same 'cause they are always messing around with the recipes. Looks like NB will keep this to themselves.


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 Post subject: Re: Best ribs?
PostPosted: March 28th, 2010, 2:00 pm 
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Hiker Neil wrote:
As in through a million or so of these?
Image


Glomerulus... sounds like a great name for a microbrew.

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 Post subject: Re: Best ribs?
PostPosted: March 28th, 2010, 2:13 pm 
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Battenkiller wrote:
Glomerulus... sounds like a great name for a microbrew.


A potential slogan:
Glomerulus Filtrate, the beer you will "go" for. Manufactured by Bowman. Get a bladder-full today.

Sorry to go back on topic like this but my most recent batch of ribs turned out to be kind of dry.

Back ribs, well-rubbed, cooked in the oven at 250F controlled by a thermometer. I believe my error was in leaving them in too long. Would spritzing them with apple juice or water have made much of a difference?


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 Post subject: Re: Best ribs?
PostPosted: March 28th, 2010, 2:36 pm 
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Just pulled a batch out of the oven. Make sure that when you buy the ribs that they are not to lean, this is why I always use side ribs. They tend to be meatier. I cook mine at 250deg with no liquid in the pan but I put a pot with some water in it in the oven to keep the air moist. Don't use convection, this will also dry them out. Do you put any salt in the rub? If you do, it will draw moisture out of the meat.


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 Post subject: Re: Best ribs?
PostPosted: March 28th, 2010, 2:43 pm 
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This is the rub I used.

1 cup white sugar
1 cup non-iodized table salt
1/2 cup dried brown sugar
5 Tbsp chili powder
3 Tbsp fresh ground cumin
4 tsp cayenne
4 tsp fresh ground black pepper
4 tsp granulated garlic
4 tsp granulated onion


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 Post subject: Re: Best ribs?
PostPosted: March 28th, 2010, 2:47 pm 
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5cents worth.
Back ribs for BBQ. Side ribs for spare ribs.

Back ribs. Rip off the back film.
Coat and pat/rub in a good rub.
Let sit at room temperature for an hour.
BBQ indirect heat 225 max for 3.5 hours.
NO BBQ sauce of any kind.
Let rest for 10 minutes before eating.

Just noticed Neil's rub. I don't use any sugar in my rubs. Your rub looks good without the sugars and salt.

Result is melt in your mouth.

Ted

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 Post subject: Re: Best ribs?
PostPosted: March 28th, 2010, 3:40 pm 
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I like side ribs(St Louis style/box cut, flap and knuckles off), personal taste.
Rub recipe is good, just eliminate the salt. Maybe the white sugar( just adding sweetness, no flavor) also, increase the amount of brown. As Ted said very important to let the rub be absorbed at room temp, really helps the flavor. Low and slow.

Gotta go, mine are ready.


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 Post subject: Re: Best ribs?
PostPosted: March 28th, 2010, 4:12 pm 
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Scoops, I didn't know that St. Louis ribs were side ribs. Good to know - they're good ribs.

When I'm in a hurry, I sometime just grab my back-up container of Tex-Mex seasoning mix. It actually works fairly well.

I like bbq'ing as a good beer or two is mandatory for the chef. A true gourmet chef must have a good quality beer in one hand when bbq'ing. Innis&Gunn aged in oak casks and, for a special occasion in a dark rum cask.


Off to check how my ribs are doing now.
Cheers Ted

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 Post subject: Re: Best ribs?
PostPosted: March 28th, 2010, 6:19 pm 
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Here is a link....

http://en.wikipedia.org/wiki/Pork_ribs

I am a huge fan of the tougher cuts, shoulders, brisket, skirt, flank, shank, ect. More flavor, moist( prepared correctly). have got the wife(boss) talked into letting me get a smoker, can't wait.

The ribs that I cooked today, each rack was about 4 lbs. I have been buying Quebec or local pork lately. Used to buy pork at Costco but now they have US and I refuse to use it. Took about 4 hrs at 225.. Enough fat in them(moist and juicy) that I will freeze the leftovers and take them on our first canoe trip.


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 Post subject: Re: Best ribs?
PostPosted: March 28th, 2010, 10:54 pm 
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My son's getting married in July. We're having an all-night party at my place after the early reception. He wants to serve ribs. Problem is I'll need at least 10-15 racks. I've got welding equipment and plenty of sheet steel, just need plans for a smoker with about 8 trays. Anybody got any suggestions?

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