Text 9365, 102 rader
Skriven 2011-04-08 14:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: bbq 183
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 ML> Boiled ribs are fine as boiled ribs: just they will never
 ML> become bbq
 JW> They're complete opposites in style.

Indeed. And who was it who pointed out that the purpose
of bbqing is to add flavor, whereas that of boiling is
to subtract it?

 ML> The stock, as
 ML> you point out, that you get from them is excellent: but it
 ML> would probably be best to bbq the ribs and then use the
 ML> denuded bones for that purpose.
 JW> I think the answer is to buy twice as many ribs and enjoy them both
 JW> ways!

I continue to be amazed by those who throw out perfectly good
bones instead of making stock.

 JW> Worse than boiled ribs: microwaved ribs. Of course Pillsbury is
 JW> famous for Barbecue and authentic Chinese recipes. [g]
 JW> Title: Asian Glazed Boneless Ribs

Not that awful a recipe, though only sort of Asian.

 JW> Heat grill. Arrange ribs in 12x8-inch (2-quart) microwave-safe dish.
 JW> Cover with microwave-safe waxed paper. Microwave on medium for 6-8
 JW> minutes or until outer edges begin to cook and pork is warm, turning
 JW> once during cooking.

The nuking here is not meant to cook but rather to cause a sort
of accelerated marinade - almost allowable!

 JW> Typed by: Bob Hogan, ILINK Cuisine

Ah, yes, Bob. No relation to the ranking POW at Stalag 13, he was
the moderator of ILink Cuisine before me. When I took over I believe
the quality of the recipes (such as they were) improved.

Indoor-Smoked Salt-and-Pepper Beef Ribs
cat: bbq, not bbq, main
Serves: 4

2 racks beef ribs, 5 to 7 lb total (see Note)
3 Tb kosher salt
2 Tb freshly cracked black pepper
2 Tb brown sugar
1 Tb paprika
Red pepper flakes, to taste
1/4 c finely ground hickory chips, preferably Cameron

Place the ribs meat-side down on a baking sheet or
cutting board and remove the papery membrane from
the back of the rack by inserting a small knife beneath
it and levering it. Peel off the membrane and discard.

Mix the salt, pepper, brown sugar, paprika, and red
pepper flakes to taste, breaking up the brown sugar
with a fork. Using your hands, cover the meat
entirely in this rub.

Place a stovetop smoker on a burner. (Alternately, you
can make one by lining the inside of a large wok with
wide, heavy foil.) Place the wood chips on the bottom
of the smoker, toward the center. Cover with the drip
pan. Set the grate over the drip pan. (If using a
homemade wok smoker, place the wood chips on the
bottom of the foil-lined wok. Make a drip pan by
placing a heavy piece of foil over both the chips
and the bottom of the wok, but do not let it rise
up the sides. Set a small round baking rack, about 9"
in diameter, over the drip pan.)

Cut each rib rack in half. Place two rib pieces,
meat-side down, on the baking rack, then set a
second baking rack - about 11" in diameter, if using a
wok - over the ribs and place the remaining two rib
pieces, meat-side-down, on top. Cover tightly with
foil, making sure there is at least 1" space between
the foil lid and the ribs. Set the heat to high. When
smoke appears, lower the heat to medium-high and smoke
for as long as you can stand the smoke, no more than
2 hr. (The tighter the lid, the less smoke will be
released.) Transfer the wok outdoors before removing
the lid.

Preheat the oven to 200F. Set the rib racks on a
rimmed baking sheet. Place in the oven and cook for
5 hr. The meat will darken.

Cut into individual portions. Serve with napkins
and, if you choose, barbecue sauce.

Note: Order ribs from a butcher. Ask for 2 rib racks of back ribs
trimmed from the prime rib, with as much meat kept on the rib as
possible, 5 to 7 lb total, each rack approximately 6 ribs wide.

Adapted from Sam Sifton's recipe, which was adapted from
Kenny Callaghan at Blue Smoke in Manhattan

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