 | PM |  | | Quote | | | Reply | | | Full Topic | |
| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
| Posts: | 10621 |
| Status: |
Offline
|
| Mana: |  |
Take 2: We made the ribs again for the "early Memorial Day" holiday gathering at Booj's rabbit run. AKA "Jeff's place". As discussed, this time they were finished on a very hot grill.
The results were wonderful!
We used a home-made "KC style" BBQ sauce, and a home-made rib rub. Half of the sauce got "kicked up" to increase the heat levels while the base sauce stayed sweet and "low temp" for those guests who would rather avoid the pepper kick.
The grill left lovely carbonized stripes on the ribs while it caramelized the thick, sweet sauce. Perfect!
We also reserved a wee bit of the rib rub and dusted the ribs with it again just before saucing them up on the grill. The addition of the fresh rub, plus a touch of "Omnivore salt" was a great addition to the over-all flavor of the ribs. The ribs were tender and juicy, with all sorts of flavor all the way through.
Sadly, Vargr won't be posting the recipes for the BBQ sauce or rib rub, as the silly wuff wasn't keeping notes on what went into each. The basic recipe "drifted" significantly as wuff sampled and tasted and "added a dash of this and a smidge of that" to the mixtures over the course of a couple hours of brewing and simmering.
Here's a few of the items in the "basic" BBQ sauce, but quantities and "other things" will have to come via another experimental effort:
Minced red onions
Garlic
cider vinegar
ketchup
Curry powder
molasses
Kentucky bourbon
brown sugar
lemon juice
Ponzu sauce
Dried Cascabel, Ancho, and California peppers, rehydrated in whiskey and hot water, and processed into paste with 1 canned pepper in adobo sauce
Honey
sweet smoked paprika
black pepper
nutmeg
cloves
Worcestershire sauce
Bottom line: These ribs aren't a substitute for "low and slow" in a real "pit BBQ" or smoker. However, they are certainly "good eats" in their own right, and WAY WAY quicker to put on the table when you're pressed for time. Absolutely worth trying out!
As a side benefit - you'll end up with at LEAST 2-3 quarts of liquid in your pressure cooker when you're done. This stuff is liquid pork goodness!! Absolutely heavenly! We put about 3 cups in to Booj's beans, and we're reserving the rest for when Lynn goes on her liquid diet later in the week. The amount of flavor in this liquid is not to be believed! Stew, rice, beans, soup... the possibilities are nearly endless! Don't let it go to waste! And for Heaven's sake, do NOT pour it out when you finish making the ribs!
Last edited on Sun May 18th, 2014 08:26 pm by boojum
| Close Window | |