Text 16560, 82 rader
Skriven 2014-09-02 08:51:12 av Dave Drum (1:261/38)
Ärende: Chile 7455
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bubba's Bunch Barbecued Baby Back Ribs
 Categories: Five, Pork, Bbq, Sauces, Rubs
      Yield: 4 Servings

      4    Racks baby back ribs
           Soaked wood chips; if
           - desired
      2    Lemons, cut in 1/2
    1/4 c  Classic BBQ Rub
           Favorite barbecue sauce

MMMMM----------------------CLASSIC BBQ RUB---------------------------
      2 tb Smoky paprika
      2 tb Kosher salt
      3 tb Sugar
      2 tb Brown sugar
      1 tb Ground cumin
      2 ts Chile powder
      1 tb Fresh ground black pepper
    1/2 ts Cayenne pepper
      1 tb Onion powder
      1 tb Garlic powder
      1 tb Celery salt
      1 ts Oregano; crushed

  Recipe courtesy Elizabeth Karmel, Girls at the Grill
  
  Combine paprika, salt, sugar, brown sugar, cumin, chile
  powder, pepper, cayenne, onion powder, garlic powder,
  celery salt and oregano in bowl; mix well. For a smoother
  rub, puree ingredients in a spice grinder until well
  combined and all pieces are uniform (the rub will be very
  fine and tan in color). This step is important if adding
  to any homemade barbecue sauce.

  Extra rub can be stored in an airtight container for up to
  6 months.

  Yield: about 1 cup

  Build charcoal fire or preheat gas grill. Remove silver
  skin from back of ribs, if desired. Set up the grill for
  indirect heat and if using wood chips, place soaked chips
  directly on charcoal, or in smoking box of gas grill. Rub
  the cut lemons over front and back of ribs squeezing to
  release as much juice as possible. Set aside for 5
  minutes. Rub ribs liberally with spice rub and let sit,
  covered, for 15 to 20 minutes.

  Place ribs (bone side down) in the center of the cooking
  grate or in a rib holder/rack over direct medium Low heat,
  making sure they are not over a direct flame. Grill
  covered (at about 325øF/163øC, if your grill has a
  thermometer) for 1 1/2 to 2 hours or until meat is tender
  and has pulled back from the ends of the rib bones.

  Do not open the grill for the first 30 minutes--this means
  no peeking; especially important if using wood chips. If
  the ribs start to burn on the edges, stack them on top of
  one another in the very center of the grill and lower your
  fire slightly. Twenty minutes before serving, unstack
  ribs, if necessary and brush with barbecue sauce. Remove
  ribs from grill and let rest 10 minutes before cutting
  into individual or 2 to 3 rib portions. Warm remaining
  sauce in a saucepan and serve on the side, if desired.

  Yield: 4 servings

  Episode#: SS1D22 - 2006 Television Food Network

  Meal Master Format by Dave Drum - 22 August 2008

  Uncle Dirty Dave's Archives

MMMMM

... Too many cooks may spoil the broth, but it takes only one to burn it.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)