New/Old Way to Cook Pork Ribs

Halmfamily wrote:
That would be a travesty here in the south. Ribs should be cooked low and slow with the smell making your mouth water in anticipation of there arrival.

It's a travesty up here in Canada as well!! Ribs are meant to be savoured, taken time over, almost an event ( BBQ ribs are a passion of mine ) Skin em', trim em', rub em' gently BUT firmly with a good spice rub the put em' on the grill grab some beers and let those baby-back's take you to BBQ nirvana!!


Mallard's Bubba' "Q" Sawse

You'll need a large ketchup bottle to store, in a large sauce-pan combine;

1cup-yellow mustard [use the cheap stuff]
1cup-ketchup [use the cheap stuff]
1 cup-white vinegar
1 cup-dark brown sugar
1 tablespoon -garlic powder
1 tablespoon-onion powder
1 tablespoon-black pepper
1 teaspoon-cayenne pepper
1 teaspoon-kosher sea salt

Optional/Add/replace
add 1/2-cup-honey
add 1TBSP-chilli powder
add 1 cup-malt vinegar

Bring to a simmer over LOW HEAT until sugar is combined

let cool and store in bottle.



Mallard's Rib Rub

1 cup brown sugar
1/2 cup paprika
2 tablespoons black pepper
2 tablespoons Kosher Sea salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne
1 tablespoon Caesar Rim/celery salt
2 tablespoon Dry Mustard
2 tablespoons curry powder
2 tablespoon "La Grille" Lemon and Herbs

Combine all ingredients together on a bowl and store in an air-tight
container.


Skin ribs, Trim off waste, rinse and pat dry with paper towels, coat liberally with rub mixture front and back and let sit for one hour, longer is better. Cook ribs indirect low n' slow and when they bend in half when you pick the up with tongs sauce them then wrap them with tin-foil and put a tea-towel over them for 20 minutes then mow down!!!

Sheryl Crow: "Its not having what you want,Its wanting what you got"