Subj : Re: Nat BBQ Ribz Day
To : Jim Weller
From : Dave Drum
Date : Thu Jul 07 2022 05:14:02
-=> JIM WELLER wrote to SEAN DENNIS <=-
SD> Here's a recipe for Memphis-style wet ribs that I have had and these
SD> are delicious. You'll note nowhere do they claim to be BBQ
SD> though.
SD> Title: Slow-Cooker Memphis-Style Wet Ribs
JW> I have no problem with stewed or braised rib dishes per se. They can
JW> be delicious. I love making German style sparerib soup with slow
JW> simmered ribs, potatoes, onions and sauerkraut.
JW> But the word barbecue implies a very specific cooking method.
Not necessarily - more like location. And even that has many variations.
Barbecue or barbeque (informally BBQ in the UK, US, and Canada barbie in
Australia and braai in South Africa) is a term used with significant
regional and national variations to describe various cooking methods
that use live fire and smoke to cook the food. The term is also
generally applied to the devices associated with those methods, the
broader cuisines that these methods produce, and the meals or gatherings
at which this style of food is cooked and served. The cooking methods
associated with barbecuing vary significantly but most involve outdoor
cooking.
The various regional variations of barbecue can be broadly categorized
into those methods which use direct and those which use indirect
heating. Indirect barbecues are associated with North American cuisine,
in which meat is heated by roasting or smoking over wood or charcoal.
These methods of barbecue involve cooking using smoke at low
temperatures and long cooking times (several hours). Elsewhere,
barbecuing more commonly refers to the more direct application of heat,
grilling of food over hot coals or gas. This technique is usually done
over direct, dry heat or a hot fire for a few minutes. Within these
broader categorizations are further national and regional differences.
(Cribbed from the Wiki)
I've et a LOT of these back when we had a Corky's location here. On
Monday it was an AYCE special. More than once MLoo and I hurt them
severely (and ourselve). Sadly both they and Mloo are but memories.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Corky's Memphis-Style Dry Ribs
Categories: Pork, Bbq, Rubs
Yield: 2 Servings
3 lb Slab St. Louis-style pork
- spare ribs
MMMMM----------------------------RUB---------------------------------
1 ts Cayenne
3 tb (ea) salt & coarse pepper
2 tb (ea) dried thyme, marjoram
6 tb Ground cumin
4 tb Allspice
6 tb Paprika
2 tb (ea) garlic, onion powders
4 ts Ground celery seed
4 tb Chilli spice mix
Trim the spare ribs, removing the upper brisket bone
and any excess fat; this will produce a St. Louis-style
rib.
Rinse the ribs and season with dry rub seasoning, and
then cover and refrigerate for 4 to 12 hours.
Indirect cooking in a barbecue pit is recommended to
prevent burning. Cook at 250+|F/120+|C with the curled
side of ribs facing up for the first 3 hours, and then
increase the temperature to 300+|F/150+|C for the final
3 hours.
Sprinkle the ribs with dry rub seasoning during the
last 30 minutes of cooking.
From:
http://www.cookingchanneltv.com
Uncle Dirty Dave's Archives
MMMMM
... Some people don't understand that food is supposed to be tasty
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