barbequeueing recipes on the PDML ^^ I can imagine that this Ale adds a nice flavor to the meat, something i'll try for sure. I use to do my ribs rather similar (with little differences in the used spices) but at lower temperature (between 100-110°C, 4-6 hours) .. with this "low and slow" method they get very juicy and the meat really falls off the bone ..
thanks for sharing, and greetings from germany Andreas > I've been barbeduing ribs for forty years. And that's how long it's taken me > to perfect the process. You have to start with good meat. Baby back ribs are > my choice, but they have to be about an inch thick with long bones. Don't > accept ribs with huge hunks of meat hanging on short bones.They're from the > end of the cut > > The night before you're going to cook, cut the slabs in half and pull the > membrane off the back. Then rub them with plenty of salt, garlic powder, > onion powder and pepper. You can't overdue this, because most of it will wash > off anyway. I use Lawry's seasoned salt in place of regular salt. Put the > half slabs in aluminum baking pans that are about nine inches square, cover > and refrigerate overnight. You can get two half slabs in each pan. Postion > them so that the meathy side is on top, and their arcing above the pan. > > Next day, add about an inch of a good ale to each pan. I use Dogfish Head > IPA, probably overkill. If you're making two slabs, you'll need four bottles > of beer for the ribs. That leaves two for the cook, which is the correct, > before-dinner amount. > > Now I know this is herietical, but I use a gas barbecue. That's for control. > However, I plank the grille with cedar, so it's essentially a smoker. . I use > the same cedar planks that I've previously used to grille fish or chicken. > They're partly charred but still good for this purpose. I use enough planks > to cover any part of the grille where my pans will rest. I place the pans, > full of ribs and beer atop the planks and use enough heat under the planks to > get the temperature to about 275 F and keep it there. That will cause the > wood to smoke very nicely. I cook the ribs at this temperature for three > hours. I turn them once for about 45 minutes to let the topside soak up some > beer, while washing off -- and soaking in -- some of the seasoning.. > > After three hours, I remove the pans and th wood, then I put the ribs back on > the grille and coat them with Sweet Baby Ray's Bone-Suckin' Barbecue Sauce. > I turn the heat up to about 400 and cook the ribs for about 20 minutes, > flopping them at least a few times and adding more sauce each time. that > leaves them with a nice glaze of carmelized sauce. > > Serve them with coleslaw and corn on the cob. And another six pack of Dogfish > Head. > > Heaven. > > Paul > > -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
