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Food » rec.food.cooking » My first attempt at BBQ baby back ribs.
| My first attempt at BBQ baby back ribs. [message #275057] |
Mi, 10 Mai 2006 08:48 |
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I saw a show on the food network about some bbq baby back ribs cook off
competition and I knew I had to try it myself. I made a 16+ ingredient
spice rub, slow (oven) cooked them for 3 hours and then carmelized the
sauce on them on the grill for a few minutes.
check out my pictures and give me any tips for next time
http://www.paulstravelpictures.com/BBQ-Baby-Back-Ribs-Recipe /index.html
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| Re: My first attempt at BBQ baby back ribs. [message #275088 ] |
Mi, 10 Mai 2006 14:45 |
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"Paul79UF" <PaulBettini [at] gmail.com> wrote in message
news:1147243730.988883.304290 [at] i40g2000cwc.googlegroups.com...
>I saw a show on the food network about some bbq baby back ribs cook off
> competition and I knew I had to try it myself. I made a 16+ ingredient
> spice rub, slow (oven) cooked them for 3 hours and then carmelized the
> sauce on them on the grill for a few minutes.
>
> check out my pictures and give me any tips for next time
>
> http://www.paulstravelpictures.com/BBQ-Baby-Back-Ribs-Recipe /index.html
>
Uh, this is NOT BBQ!
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| Re: My first attempt at BBQ baby back ribs. [message #275102 ] |
Mi, 10 Mai 2006 15:54 |
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Post removed (X-No-Archive: yes)
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| Re: My first attempt at BBQ baby back ribs. [message #275107 ] |
Mi, 10 Mai 2006 16:13 |
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David and Lori Cain wrote:
> "Paul79UF" <PaulBettini [at] gmail.com> wrote in message
> news:1147243730.988883.304290 [at] i40g2000cwc.googlegroups.com...
>> I saw a show on the food network about some bbq baby back ribs cook
>> off competition and I knew I had to try it myself. I made a 16+
>> ingredient spice rub, slow (oven) cooked them for 3 hours and then
>> carmelized the sauce on them on the grill for a few minutes.
>>
>> check out my pictures and give me any tips for next time
>>
>> http://www.paulstravelpictures.com/BBQ-Baby-Back-Ribs-Recipe /index.html
>>
>
> Uh, this is NOT BBQ!
No, it's SPAMQ!
Jill
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| Re: My first attempt at BBQ baby back ribs. [message #275114 ] |
Mi, 10 Mai 2006 16:32 |
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David and Lori Cain wrote:
> "Paul79UF" wrote:
> >I saw a show on the food network about some bbq baby back ribs cook off
> > competition and I knew I had to try it myself. I made a 16+ ingredient
> > spice rub, slow (oven) cooked them for 3 hours and then carmelized the
> > sauce on them on the grill for a few minutes.
> >
> > check out my pictures and give me any tips for next time
> >
> > http://www.paulstravelpictures.com/BBQ-Baby-Back-Ribs-Recipe /index.html
> >
>
> Uh, this is NOT BBQ!
Sure it is. It's probably not how you do it but it's just as much BBQ
as any I've seen posted on the net... in fact most of the contraptions
I've seen used to "BBQ" can't, those are all smokers... if you want to
get authentic BBQ is not smoked, there's no contraption, and there's no
charcoal invloved. Real BBQ is tantamount to a clambake, food is
cooked below ground with moist heat.
Sheldon
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| Re: My first attempt at BBQ baby back ribs. [message #275144 ] |
Mi, 10 Mai 2006 18:11 |
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Sheldon wrote:
> David and Lori Cain wrote:
>> "Paul79UF" wrote:
>>> I saw a show on the food network about some bbq baby back ribs cook
>>> off competition and I knew I had to try it myself. I made a 16+
>>> ingredient spice rub, slow (oven) cooked them for 3 hours and then
>>> carmelized the sauce on them on the grill for a few minutes.
>>>
>>> check out my pictures and give me any tips for next time
>>>
>>> http://www.paulstravelpictures.com/BBQ-Baby-Back-Ribs-Recipe /index.html
>>>
>>
>> Uh, this is NOT BBQ!
>
> Sure it is. It's probably not how you do it but it's just as much BBQ
> as any I've seen posted on the net... in fact most of the contraptions
> I've seen used to "BBQ" can't, those are all smokers... if you want to
> get authentic BBQ is not smoked, there's no contraption, and there's
> no charcoal invloved. Real BBQ is tantamount to a clambake, food is
> cooked below ground with moist heat.
>
> Sheldon
You must be from Brooklyn LOL If you're talking southern U.S. barbeque
(like pork shoulder or ribs) it's definitely not cooked below ground.
It is, however, cooked low and slow cooked over lump coal. I don't know
where everyone got the idea that smoked meat is wonderful... it's okay in
small doses. But no one wants everything to taste like hickory or mesquite
or whatever.
Jill
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| Re: My first attempt at BBQ baby back ribs. [message #275156 ] |
Mi, 10 Mai 2006 19:04 |
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After doing some more research, I do see that I should have used the
grill instead with indirect heat rather than the oven. But some
restaurants prepare their "BBQ" ribs by using the oven.
Next time I'm going to use my grill and a smoker kit, or just make my
own smoker kit with a pan and wood chips.
What kind of wood chips does everyone use? I've seen hickory and
mesquite mentioned a few times on the websites I've visited.
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| Re: My first attempt at BBQ baby back ribs. [message #275158 ] |
Mi, 10 Mai 2006 19:06 |
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hey Steve, what ingredients do you recommend?
I'm sure it will take me many attempts at this process to get what you
guys would call 'decent' ribs, but I'm enjoying the process :) and
using 16+ ingredients was ridiculous but fun.
All I did was jot down every ingredient that I heard on the food
network show. I went a little overboard.
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| Re: My first attempt at BBQ baby back ribs. [message #275165 ] |
Mi, 10 Mai 2006 19:36 |
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jmcquown wrote:
>If you're talking southern U.S. barbeque
> (like pork shoulder or ribs) it's definitely not cooked below ground.
What yoose southerners call BBQ is not the real deal... in fact what's
called BBQ anywhere in the US is not authentic BBQ at all... it's all a
conglomeration of local bastardized versions.
Sheldon
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| Re: My first attempt at BBQ baby back ribs. [message #275179 ] |
Mi, 10 Mai 2006 20:25 |
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Sheldon wrote:
>> If you're talking southern U.S. barbeque
>> (like pork shoulder or ribs) it's definitely not cooked below ground.
>
> What yoose southerners call BBQ is not the real deal... in fact what's
> called BBQ anywhere in the US is not authentic BBQ at all... it's all a
> conglomeration of local bastardized versions.
What do YOU know about barbecue? You're just a pompous know-nothing Yankee.
You should maintain a respectful silence when Southerners discuss barbecue,
because you are unworthy to participate in any conversation of that nature.
You have absolutely no knowledge of the topic and nothing worthwhile to
contribute.
Bob
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| Re: My first attempt at BBQ baby back ribs. [message #275183 ] |
Mi, 10 Mai 2006 20:33 |
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Sheldon wrote:
> Sure it is. It's probably not how you do it but it's just as much BBQ
> as any I've seen posted on the net... in fact most of the contraptions
> I've seen used to "BBQ" can't, those are all smokers... if you want to
> get authentic BBQ is not smoked, there's no contraption, and there's no
> charcoal invloved. Real BBQ is tantamount to a clambake, food is
> cooked below ground with moist heat.
Gee, Trolldon, I just checked my Larousse Gastronomique, and they give
BBQ almost a whole page, and nowhere in there do they say a word about
burying anything in the ground.
P'raps you should bury your chunky head back in your downtrodden ass
and stop trying to impress us with your ability to post despite having
nothing of value to say.
--Blair
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| Re: My first attempt at BBQ baby back ribs. [message #275184 ] |
Mi, 10 Mai 2006 20:35 |
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Paul79UF wrote:
> All I did was jot down every ingredient that I heard on the food
> network show. I went a little overboard.
You do know that they post the recipes from every show at foodtv.com,
don't you?
--Blair
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| Re: My first attempt at BBQ baby back ribs. [message #275185 ] |
Mi, 10 Mai 2006 20:40 |
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On Wed 10 May 2006 11:33:00a, Thus Spake Zarathustra, or was it Blair P.
Houghton?
>
> Sheldon wrote:
>> Sure it is. It's probably not how you do it but it's just as much BBQ
>> as any I've seen posted on the net... in fact most of the contraptions
>> I've seen used to "BBQ" can't, those are all smokers... if you want to
>> get authentic BBQ is not smoked, there's no contraption, and there's no
>> charcoal invloved. Real BBQ is tantamount to a clambake, food is
>> cooked below ground with moist heat.
>
> Gee, Trolldon, I just checked my Larousse Gastronomique, and they give
> BBQ almost a whole page, and nowhere in there do they say a word about
> burying anything in the ground.
>
> P'raps you should bury your chunky head back in your downtrodden ass
> and stop trying to impress us with your ability to post despite having
> nothing of value to say.
Sheldon appears to be referring to a Pig Roast, cooked in a pit, for which
he no doubt has been a frequent target.
--
Wayne Boatwright
____________________________________________________________ _
"How can a nation be great if it's bread taste like Kleenex?"
Julia Child
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| Re: My first attempt at BBQ baby back ribs. [message #275187 ] |
Mi, 10 Mai 2006 20:48 |
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Blair P. Houghton wrote:
> Paul79UF wrote:
>
>>All I did was jot down every ingredient that I heard on the food
>>network show. I went a little overboard.
>
>
> You do know that they post the recipes from every show at foodtv.com,
> don't you?
With a few exceptions. Martha Stewart was one. Some recipe's
she would only allow posted on foodtv.com for a limited time
after her shows ran. Others she wouldn't allow posted at
all.
You had to go to *her* website to see them.
Then she got busted and put on trial. Guess what? No more
recipe posting constraints. Suddenly she wasn't quite so
uppity and demanding when her empire was crashing down
around her.
Priceless.
--
Reg
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| Re: My first attempt at BBQ baby back ribs. [message #275194 ] |
Mi, 10 Mai 2006 21:32 |
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Bob Terwilliger wrote:
> Sheldon wrote:
>
>>> If you're talking southern U.S. barbeque
>>> (like pork shoulder or ribs) it's definitely not cooked below
>>> ground.
>>
>> What yoose southerners call BBQ is not the real deal... in fact
>> what's called BBQ anywhere in the US is not authentic BBQ at all...
>> it's all a conglomeration of local bastardized versions.
>
> What do YOU know about barbecue? You're just a pompous know-nothing
> Yankee. You should maintain a respectful silence when Southerners
> discuss barbecue, because you are unworthy to participate in any
> conversation of that nature. You have absolutely no knowledge of the
> topic and nothing worthwhile to contribute.
>
> Bob
I doubt Sheldon has ever had real barbeque in his life. Cooking it like a
clam bake? Okay, I'll say I've never been to a clam bake and gratefully ask
any northerner how that works. But for him to proclaim BBQ is like a clam
bake is to say... well, heck, I don't even know what to compare that to!
Jill
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| Re: My first attempt at BBQ baby back ribs. [message #275198 ] |
Mi, 10 Mai 2006 21:55 |
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Paul79UF wrote:
> hey Steve, what ingredients do you recommend?
>
> I'm sure it will take me many attempts at this process to get what you
> guys would call 'decent' ribs, but I'm enjoying the process :) and
> using 16+ ingredients was ridiculous but fun.
>
> All I did was jot down every ingredient that I heard on the food
> network show. I went a little overboard.
Paul, forget the network shows. Brush them with some oil and dry rub simply
with salt, pepper, a little crushed dried oregano and minced garlic. Cook
them low and slow on a high grate. Check to make sure they aren't burning
but fit as many of those slabs as you can fit over the coals without over
crowding. Kick back and drink a beer or a cola or whatever... give them
some time.
Turn them as needed so they don't burn. They are done when you can shake a
rib and it separates without a fight! Then you know that meat is nice and
tender, which is what you want :) Time to eat!
Jill
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| Re: My first attempt at BBQ baby back ribs. [message #275199 ] |
Mi, 10 Mai 2006 21:57 |
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Blair P. Houghton wrote:
> Paul79UF wrote:
>> All I did was jot down every ingredient that I heard on the food
>> network show. I went a little overboard.
>
> You do know that they post the recipes from every show at foodtv.com,
> don't you?
>
> --Blair
Why would anyone want everything from Foodtv? He just said he jotted down
everything from cooking on television and went overboard. I think he's
looking for something tried and true.
Jill
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| Re: My first attempt at BBQ baby back ribs. [message #275201 ] |
Mi, 10 Mai 2006 22:03 |
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Post removed (X-No-Archive: yes)
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| Re: My first attempt at BBQ baby back ribs. [message #275217 ] |
Mi, 10 Mai 2006 22:35 |
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that sounds good...nice and simple.
For my steaks, I'm a minimalist with just salt and pepper and no sauces
of any kind.
jmcquown - you're right, I was just having fun. I knew that putting
every ingredient I could imagine in the rub would be unecessary, but
the process was a good time. :)
This thread will help me whittle down to the technique and ingredients
that I like the best.
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| Re: My first attempt at BBQ baby back ribs. [message #275372 ] |
Do, 11 Mai 2006 04:22 |
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Blair P. Houghton wrote:
> Sheldon wrote:
> > Sure it is. It's probably not how you do it but it's just as much BBQ
> > as any I've seen posted on the net... in fact most of the contraptions
> > I've seen used to "BBQ" can't, those are all smokers... if you want to
> > get authentic BBQ is not smoked, there's no contraption, and there's no
> > charcoal invloved. Real BBQ is tantamount to a clambake, food is
> > cooked below ground with moist heat.
>
> Gee, Trolldon, I just checked my Larousse Gastronomique, and they give
> BBQ almost a whole page, and nowhere in there do they say a word about
> burying anything in the ground.
>
> P'raps you should bury your chunky head back in your downtrodden ass
> and stop trying to impress us with your ability to post despite having
> nothing of value to say.
{{{{{FEEL THE LUV}}}}}
--
Best
Greg
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| Re: My first attempt at BBQ baby back ribs. [message #275496 ] |
Do, 11 Mai 2006 13:10 |
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jmcquown wrote:
> You must be from Brooklyn LOL If you're talking southern U.S. barbeque
> (like pork shoulder or ribs) it's definitely not cooked below ground.
>
I've had plenty of beef BBQ cooked below ground in a pit, with
pitmasters in attendance overnight.
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| Re: My first attempt at BBQ baby back ribs. [message #275645 ] |
Do, 11 Mai 2006 20:53 |
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: Sheldon wrote:
: > Sure it is. It's probably not how you do it but it's just as much BBQ
: > as any I've seen posted on the net... in fact most of the contraptions
: > I've seen used to "BBQ" can't, those are all smokers... if you want to
: > get authentic BBQ is not smoked, there's no contraption, and there's no
: > charcoal invloved. Real BBQ is tantamount to a clambake, food is
: > cooked below ground with moist heat.
: Gee, Trolldon, I just checked my Larousse Gastronomique, and they give
: BBQ almost a whole page, and nowhere in there do they say a word about
: burying anything in the ground.
: P'raps you should bury your chunky head back in your downtrodden ass
: and stop trying to impress us with your ability to post despite having
: nothing of value to say.
: --Blair
"BBQ" is short for "Barbacoa", which means "From Beard to Tail". Real,
original barbecue was the cooking of whole goat (from beard to tail) in
a pit in the ground. Sheldon is correct.
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| Re: My first attempt at BBQ baby back ribs. [message #275686 ] |
Do, 11 Mai 2006 23:08 |
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Post removed (X-No-Archive: yes)
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| Re: My first attempt at BBQ baby back ribs. [message #275727 ] |
Fr, 12 Mai 2006 00:55 |
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Steve Wertz wrote:
> bob [at] buzzbeer.com wrote:
>
> > "BBQ" is short for "Barbacoa", which means "From Beard to Tail". Real,
> > original barbecue was the cooking of whole goat (from beard to tail) in
> > a pit in the ground. Sheldon is correct.
>
> No. BBQ is short for "Barbecue", dumbass. It's an American
> English word that has nothing to do with burying anything in the
> ground. If you want to refer to Mexican, Spanish or Caribbean
> roasting methods, by all means, go ahead, but don't try and
> stretch the definition of the American word to suit your
> misguided linguistic tendencies.
>
> What the word meant to somebody 800 years ago has nothing to do
> what it means today.
Sqwertz is too ignorant to comprehend that language being dynamic does
in no way negate original meaning, whereas if one is talking authentic
Q then one cannot dismiss original methods... none of today's Q
bastardizations are anywhere close to authentic. Originally this type
of cooking was done in a hole in the ground... many cultures today
still use the original methods. What's done in Texas and other
southern redneck locales has no more to do with authentic Q than a
teflon coated wok has to do with stir fry.
When I lived in Brentwood, Lung Guyland, a predominently Latino
community (60%+)
many of my neighbors performed the ritual of doing a Q in their
backyard nearly every summer weekend. This was a long drawn out
affair, of about three full days, building the fire in a hole in the
ground lined with stones, inserting huge chunks of well seasoned pork
wrapped in what I suppose are banana leaves, buried and roasted
underground for many hours, usually more than twenty four. On occasion
a whole pig or goat was spit roasted atop this fire pit, a hundred
pound plus pig was typical. But the good stuff was inside the hole.
A crew of perhaps 6-8 boisterous males attended this doing from the
very begining, accompanied with much drinking and Latin music, all
night and day they tended to the business at hand. The women didn't
take part until it was time to eat, they did all the carving and
serving... there were lots of prepared dishes too... many I wish I
could duplicate. Typically at least one hundred would arrive on a
Sunday to partake, often two hundred. Everyone who lived within
earshot was invited so no one really kicked a bitch about the noise.
The food was luscious and plentiful, like nothing served at any
southerner hillybilly Q joint (which to me is nothing but over cooked
tasteless meat drenched with carborized sugary sauce - really quite
disgusting. These Latinos literally laughed at my best attempt at
barbeque... they considered my Weber a toy... well next to their twelve
foot long, inch and a half diameter spit it sure was a toy. They
wouldn't defile their heritage with what southerner hillybillys call
Q... what a Texan calls Q I call Swanson's TV Dinner.
None of yoose know what's real Q, NONE of yoose... the barbecue
Newsgroup is a joke, a bunch of pinheads striving to out piss each
other over how to prepare food that's literally garbage. I wish some
of you could partake at the real deal, you'd hang your heads in shame
and toss all your fancy-schmancy dressed up oil drum cookers into the
metal scrap heap where they belong
http://www.texmex.net/Recipes/barbacoa.htm
http://en.wikipedia.org/wiki/Barbacoa
Mexicans know as much about Q as they do about kosher... Mexican
cookery does not include Qing and yet the fercocktah Texan rednecks
call it Tex-Mex, NOT! No Texan knows anything about Mexican cousine..
border town trash is exactly that, garbage.
Compared with real authentic Q what yoose hillybillys call Q is
tantamount to an OM turkey balogna on white.
And any don't believe, ask me if I care... I've been there, I know the
real deal
And Sqwertz has never cooked anything, a few years ago the RFC NEWBIE
first learned to use a can opener... he's still hoping to become a
Campbell's kid.
Sheldon (really misses downstate chow of all nationalities)
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| Re: My first attempt at BBQ baby back ribs. [message #275739 ] |
Fr, 12 Mai 2006 01:11 |
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sqwertz NEWBIE wrote:
> Paul79UF wrote:
>
> > I saw a show on the food network about some bbq baby back ribs cook off
> > competition and I knew I had to try it myself. I made a 16+ ingredient
> > spice rub, slow (oven) cooked them for 3 hours and then carmelized the
> > sauce on them on the grill for a few minutes.
> >
> > check out my pictures and give me any tips for next time
>
> Use less ingredients in your rub.
Only rub you know is penis... they don't call you cinnamon lips sqwertz
for nothing.
Sheldon
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| Re: My first attempt at BBQ baby back ribs. [message #275816 ] |
Fr, 12 Mai 2006 04:17 |
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Sheldon wrote:
> And Sqwertz has never cooked anything, a few years ago the RFC NEWBIE
> first learned to use a can opener... he's still hoping to become a
> Campbell's kid.
Actually da Sqwertz is a Garbage Pail Kid...he has a positively vomitous
aura about him. That's why we all puke when we gaze upon his smarmy
countenance...
--
Best
Greg
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| Re: My first attempt at BBQ baby back ribs. [message #275910 ] |
Fr, 12 Mai 2006 07:30 |
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| Re: My first attempt at BBQ baby back ribs. [message #275911 ] |
Fr, 12 Mai 2006 07:31 |
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| Re: My first attempt at BBQ baby back ribs. [message #276029 ] |
Fr, 12 Mai 2006 17:45 |
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: On Thu, 11 May 2006 18:53:53 +0000 (UTC), bob [at] buzzbeer.com wrote:
: > "BBQ" is short for "Barbacoa", which means "From Beard to Tail". Real,
: > original barbecue was the cooking of whole goat (from beard to tail) in
: > a pit in the ground. Sheldon is correct.
: No. BBQ is short for "Barbecue", dumbass. It's an American
: English word that has nothing to do with burying anything in the
: ground. If you want to refer to Mexican, Spanish or Caribbean
: roasting methods, by all means, go ahead, but don't try and
: stretch the definition of the American word to suit your
: misguided linguistic tendencies.
: What the word meant to somebody 800 years ago has nothing to do
: what it means today.
: BTW: Go look up the meaning of "barbacoa" and get back to us.
: -sw
OK oh-so-clueless-Sqwertz, here's one definition from Wikipedia. There are
other sources as well that describe the word "barbacoa"'s beard-to-tail
literal meaning, but Wiki doesn't:
Barbacoa generally refers to meats slow cooked over an open fire, or more
traditionally, in a pit covered with leaves. Barbacoa de cabeza is a specialty
of slow cooked cow head that arose in the ranching lands of northern Mexico
after the Spanish conquest.
Throughout Mexico, from pre-Colombian times to the present, barbacoa (the name
derives from the Caribbean indigenous Taino baricoa) was the original barbecue,
utilizing the many and varied moles (pronounced "mol-ehs", from Nahuatl molli)
which were the first barbecue sauces. Game, turkey, and fish along with beans
and other side dishes were slow cooked together in a pit for many hours.
Following the introduction of cattle, pigs, goats, sheep, and chickens by the
Spanish, the meat of these animals was cooked utilizing the traditional
indigenous barbacoa.
Barbacoa was adopted into the cuisine of the United States by way of Texas
which had formerly been a part of northern Mexico, and the word transformed in
time to "barbecue", together with many other words related to ranching and
cowboy (vaquero) life.
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| Re: My first attempt at BBQ baby back ribs. [message #276133 ] |
Sa, 13 Mai 2006 01:16 |
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| Re: My first attempt at BBQ baby back ribs. [message #276141 ] |
Sa, 13 Mai 2006 01:28 |
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Steve Wertz wrote:
> On Fri, 12 May 2006 15:45:24 +0000 (UTC), bob [at] buzzbeer.com wrote:
>
> > : On Thu, 11 May 2006 18:53:53 +0000 (UTC), bob [at] buzzbeer.com wrote:
> >
> > : > "BBQ" is short for "Barbacoa", which means "From Beard to
> > Tail". Real, : > original barbecue was the cooking of whole goat
> > (from beard to tail) in : > a pit in the ground. Sheldon is
> > correct.
> > : BTW: Go look up the meaning of "barbacoa" and get back to us.
> >
> > : -sw
> >
> > OK oh-so-clueless-Sqwertz, here's one definition from Wikipedia.
> > There are other sources as well that describe the word "barbacoa"'s
> > beard-to-tail literal meaning, but Wiki doesn't:
>
> So why are you quoting it? What exactly are you trying to prove
> by that reference, which does nothing to back up your claim.
Most of the sources I've read discount the "head-to-tail" business as
false or folk etymology, with no real basis in fact. The typical
definition is the ones shown in Merriam-Webster:
"Etymology: American Spanish barbacoa framework for supporting meat
over a fire, probably from Taino"
Stuff appearing in wikipedia should always be taken with a grain of
salt, as it's well-known for propagating myths and legends. Definitely
never believe that over real sources.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
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| Re: My first attempt at BBQ baby back ribs. [message #276173 ] |
Sa, 13 Mai 2006 04:13 |
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| Re: My first attempt at BBQ baby back ribs. [message #276176 ] |
Sa, 13 Mai 2006 04:19 |
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Steve wrote:
> There are plenty of words out htere with some pretty far-fetched
> etymologies, that bear no relation to what they actually mean.
Ever look up how the word "nice" evolved over the centuries?
Bob
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| Re: My first attempt at BBQ baby back ribs. [message #284490 ] |
Fr, 02 Juni 2006 01:00 |
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In rec.food.cooking, Paul79UF <PaulBettini [at] gmail.com> wrote:
> check out my pictures and give me any tips for next time
Next time you make BBQed ribs, you may want to use a BBQ Pit to do it.
--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow
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| Re: My first attempt at BBQ baby back ribs. [message #284491 ] |
Fr, 02 Juni 2006 01:02 |
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In rec.food.cooking, Paul79UF <PaulBettini [at] gmail.com> wrote:
> But some
> restaurants prepare their "BBQ" ribs by using the oven.
And others take the product out of the freezer and boil it in a plastic
bag. So what?
--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow
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| Re: My first attempt at BBQ baby back ribs. [message #284494 ] |
Fr, 02 Juni 2006 01:03 |
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In rec.food.cooking, Paul79UF <PaulBettini [at] gmail.com> wrote:
> What kind of wood chips does everyone use? I've seen hickory and
> mesquite mentioned a few times on the websites I've visited.
Chips will not work well to make ribs. They will smolder and get
crteosote all over the food.
--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow
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| Re: My first attempt at BBQ baby back ribs. [message #284495 ] |
Fr, 02 Juni 2006 01:04 |
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In rec.food.cooking, Sheldon <PENMART01 [at] aol.com> wrote:
> jmcquown wrote:
> >If you're talking southern U.S. barbeque
> > (like pork shoulder or ribs) it's definitely not cooked below ground.
> What yoose southerners call BBQ is not the real deal... in fact what's
> called BBQ anywhere in the US is not authentic BBQ at all... it's all a
> conglomeration of local bastardized versions.
IF you like to argue about the meanings of words, there are better places
to do it.
--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow
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| Re: My first attempt at BBQ baby back ribs. [message #284496 ] |
Fr, 02 Juni 2006 01:06 |
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In rec.food.cooking, jmcquown <jmcquown [at] bellsouth.net> wrote:
> I doubt Sheldon has ever had real barbeque in his life. Cooking it like a
> clam bake? Okay, I'll say I've never been to a clam bake and gratefully ask
> any northerner how that works. But for him to proclaim BBQ is like a clam
> bake is to say... well, heck, I don't even know what to compare that to!
He's thinking of the method where you wrap a whole hog in banana (?)
leaves, and bury it in a pit. If you like your pork steamed, it works
very well.
--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow
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| Re: My first attempt at BBQ baby back ribs. [message #284498 ] |
Fr, 02 Juni 2006 01:10 |
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In rec.food.cooking, Sheldon <PENMART01 [at] aol.com> wrote:
> served at any
> southerner hillybilly Q joint (which to me is nothing but over cooked
> tasteless meat drenched with carborized sugary sauce - really quite
> disgusting.
Maybe you need to get some good Q? Try North Carolina Q; they use no
sugar in the sauce.
Personally, I've never had really superlative Q in any restaurant, not
even the famous places in Memphis or KC. The best Q is made at home, and
no sauce is used.
These Latinos literally laughed at my best attempt at
> barbeque... they considered my Weber a toy... well next to their twelve
> foot long, inch and a half diameter spit it sure was a toy. They
> wouldn't defile their heritage with what southerner hillybillys call
> Q... what a Texan calls Q I call Swanson's TV Dinner.
> None of yoose know what's real Q, NONE of yoose... the barbecue
> Newsgroup is a joke, a bunch of pinheads striving to out piss each
> other over how to prepare food that's literally garbage. I wish some
> of you could partake at the real deal, you'd hang your heads in shame
> and toss all your fancy-schmancy dressed up oil drum cookers into the
> metal scrap heap where they belong
> http://www.texmex.net/Recipes/barbacoa.htm
> http://en.wikipedia.org/wiki/Barbacoa
> Mexicans know as much about Q as they do about kosher... Mexican
> cookery does not include Qing and yet the fercocktah Texan rednecks
> call it Tex-Mex, NOT! No Texan knows anything about Mexican cousine..
> border town trash is exactly that, garbage.
> Compared with real authentic Q what yoose hillybillys call Q is
> tantamount to an OM turkey balogna on white.
> And any don't believe, ask me if I care... I've been there, I know the
> real deal
> And Sqwertz has never cooked anything, a few years ago the RFC NEWBIE
> first learned to use a can opener... he's still hoping to become a
> Campbell's kid.
> Sheldon (really misses downstate chow of all nationalities)
--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow
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