OT: Food

Paul Stenquist pnstenquist at comcast.net
Wed Apr 17 21:52:16 EDT 2019


I like cherry for ribs. 

Paul

> On Apr 17, 2019, at 9:47 PM, William Robb <anotherdrunkensot at gmail.com> wrote:
> 
> 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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