OT: Food

William Robb anotherdrunkensot at gmail.com
Wed Apr 17 21:47:35 EDT 2019


Yummy. What’s your favourite wood?

Thanks

Bill

On Wed, Apr 17, 2019 at 7:32 PM Paul Stenquist <pnstenquist at comcast.net>
wrote:

> I coat half-rack back ribs heavily with mustard then apply enough rub to
> cover completely. The rub is a mix of brown sugar, salt, paprika and black
> pepper. The first three ingredients are combined in equal amounts and then
> about half as much black pepper. When I know my guests will like it I add
> about 1/2 teaspoon cayenne. I give the rub at least a couple hours to work,
> then smoke the ribs at 225 degrees F for 2 hours, 45 minutes. When the time
> is almost up I prepare 18 inch by 18-inch squares of heavy duty aluminum
> foil. I put a half slab on each piece of foil, top each with a tablespoon
> of butter and wrap tightly. I then give them another 2 hours at 225F.
> Finally, I unwrap them, coat them with my bbq sauce and put them in the
> smoker just long enough for the sauce to begin to caramelize.
> Serve with Cole slaw, extra sauce (warm) and lots of napkins.
> Paul
>
> > On Apr 17, 2019, at 9:10 PM, William Robb <anotherdrunkensot at gmail.com>
> wrote:
> >
> > Well barbecue, to be more precise. My lovely wife bought us a Louisiana
> > Grill smoker style barbecue for our anniversary. I’ve been having a grand
> > time smoking everything from avocado to zucchini. I want to do ribs on
> > Friday. I just know we have some foodies out there who will have
> wonderful
> > recipes to share.
> > Please bring them on....
> >
> > Thanks
> >
> > Bill
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