Text 7316, 92 rader
Skriven 2011-02-17 04:27:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 877
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dinosaur Bones w/Chipotle-Cherry Barbecue Sauce
 Categories: Beef, Bbq, Sauces
      Yield: 5 servings
 
      3 tb Paprika
      3 tb Golden brown sugar
      3 tb Coarse kosher salt
  1 1/2 tb Onion powder
  1 1/2 tb Ground black pepper
  1 1/2 ts Ground cinnamon
    3/4 ts Ground cardamom
      2    Beef rib racks; 6-8 lb
           - total; 8"-10" long rib
           - bones
  1 1/2 c  Cherry juice or apple cider
      2 c  Hardwood chips, soaked in
           - water 1 hour
           Chipotle-Cherry Barbecue
           - Sauce  *
 
  * Separate Recipe
  
  Special equipment: Spray bottle
  
  11 3/4" x 8 1/2" x 1 1/4" disposable aluminum baking pan
  (to catch drips)
  
  4 6" x 3 3/4" x 2" disposable mini aluminum loaf pans (for
  wood chips, if using gas grill)
  
  These humongous sweet-and-smoky beef ribs will be the talk
  of your next backyard barbecue. Because the ribs are an
  unusually large size, your butcher may have to special-order
  the whole racks for you.
  
  Mix paprika, brown sugar, coarse salt, onion powder, black
  pepper, cinnamon, and cardamom in small bowl for spice rub.
  Arrange ribs on baking sheet. Sprinkle 3 tablespoons spice
  rub over each side of each rib rack. Let ribs marinate at
  room temperature while preparing grill. Fill spray bottle
  with cherry juice.
  
  For charcoal grill: Remove top rack from barbecue. Place 1
  aluminum pan in center of lower grill rack for drip pan.
  Light briquettes in chimney; pour onto lower grill rack,
  arranging around drip pan. Drain wood chips; scatter over
  coals. Return grill rack to barbecue. (You may need to light
  additional charcoal in chimney to replenish coals in
  barbecue.)
  
  For gas grill: Remove top rack from barbecue. Prepare
  barbecue (medium heat). If using 2-burner grill, light 1
  burner. If using 3-burner grill, do not light center burner.
  Drain wood chips. Stack 2 mini loaf pans (one inside the
  other); fill with 1 cup wood chips. Stack remaining loaf
  pans; fill with 1 cup wood chips. Place pans directly on
  flame (if using 3-burner grill, place both pans on 1 lit
  side). Place aluminum baking pan over unlit portion of
  grill. Return top rack to barbecue.
  
  Place ribs on grill rack over drip pan (ribs may extend
  beyond pan). Cover grill and cook ribs 30 minutes. Uncover
  grill; rotate ribs for even cooking (do not turn over).
  Spray ribs with cherry juice. Cover and continue to grill
  ribs until browned, very tender, and meat begins to shrink
  away from ends of bones, spraying with cherry juice every 15
  minutes, about 1 hour 30 minutes to 1 hour 45 minutes
  longer.
  
  Brush ribs with Chipotle-Cherry Barbecue Sauce . Turn over;
  grill over direct heat until slightly charred, about 2
  minutes. Transfer to work surface. Cut between bones. Serve
  with remaining sauce.
  
  by Steven Raichlen, Francine Maroukian, and the Bon Appétit
  Test Kitchen
  
  Bon Appétit | July 2010
  
  Yield: Makes 4 to 6 servings
  
  MM Format by Dave Drum - 16 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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