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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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REC: Diva Q's ribs
http://recipes.howstuffworks.com/diva-q-ribs-recipe.htm
Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters recipe. Our Pitmasters are really spontaneous and like to create their recipes on the fly, so measurements and cook times are a little loose. Tweak the recipes to suit your tastes and check out How to Grill Food for more tips. INGREDIENTS INJECTION lime juice chipotle powder pineapple juice canola oil molasses DIVA Q RIB RUB cumin cayenne pepper chipotle peppers paprika DIVA RIB WRAP SLURRY brown sugar honey apple juice butter ribs PREPARATION: Remove back flap. Trim to a St. Louis cut. Apply rub, then place on cooker at 225-250 degrees for 2 1/2 hours. Remove ribs from cooker and wrap. Cook another 2 hours. Periodically baste with juices. |
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REC: Diva Q's ribs
On 9/15/2014 1:09 PM, Mayo wrote:
> http://recipes.howstuffworks.com/diva-q-ribs-recipe.htm > > Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters > recipe. Our Pitmasters are really spontaneous and like to create their > recipes on the fly, so measurements and cook times are a little loose. > Tweak the recipes to suit your tastes and check out How to Grill Food > for more tips. > > INGREDIENTS > INJECTION > lime juice > chipotle powder > pineapple juice > canola oil > molasses > DIVA Q RIB RUB > cumin > cayenne pepper > chipotle peppers > paprika > DIVA RIB WRAP SLURRY > brown sugar > honey > apple juice > butter > ribs > PREPARATION: > > Remove back flap. Trim to a St. Louis cut. > Apply rub, then place on cooker at 225-250 degrees for 2 1/2 hours. > Remove ribs from cooker and wrap. Cook another 2 hours. > Periodically baste with juices. Too many ingredients for me. I just rub them and smoke them. Not a single person has ever complained about my ribs and they were my late husband's favorite. We Texans are not known for watering down our meat while cooking it. We even serve Barbecue sauce on the side, never on the meat. -- From somewhere very deep in the heart of Texas |
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REC: Diva Q's ribs
On 9/15/2014 7:03 PM, Janet Wilder wrote:
> On 9/15/2014 1:09 PM, Mayo wrote: >> http://recipes.howstuffworks.com/diva-q-ribs-recipe.htm >> >> Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters >> recipe. Our Pitmasters are really spontaneous and like to create their >> recipes on the fly, so measurements and cook times are a little loose. >> Tweak the recipes to suit your tastes and check out How to Grill Food >> for more tips. >> >> INGREDIENTS >> INJECTION >> lime juice >> chipotle powder >> pineapple juice >> canola oil >> molasses >> DIVA Q RIB RUB >> cumin >> cayenne pepper >> chipotle peppers >> paprika >> DIVA RIB WRAP SLURRY >> brown sugar >> honey >> apple juice >> butter >> ribs >> PREPARATION: >> >> Remove back flap. Trim to a St. Louis cut. >> Apply rub, then place on cooker at 225-250 degrees for 2 1/2 hours. >> Remove ribs from cooker and wrap. Cook another 2 hours. >> Periodically baste with juices. > > > Too many ingredients for me. I just rub them and smoke them. Not a > single person has ever complained about my ribs and they were my late > husband's favorite. > > We Texans are not known for watering down our meat while cooking it. We > even serve Barbecue sauce on the side, never on the meat. > Texas BBQ is known for slat and a pepper and not much else, you're purists who let the smoke do the talking, which is cool. Given the choice between Texan BBQ and KC - it's Tejas all the way! But there is merit in giving ribs a good flavor sauna too, as Diva Q does. I believe they're from Portland, Or. |
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REC: Diva Q's ribs
On 9/15/2014 9:06 PM, Sqwertz wrote:
> On Mon, 15 Sep 2014 20:03:57 -0500, Janet Wilder wrote: > >> On 9/15/2014 1:09 PM, Mayo wrote: >>> http://recipes.howstuffworks.com/diva-q-ribs-recipe.htm >>> >>> Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters >>> recipe. Our Pitmasters are really spontaneous and like to create their >>> recipes on the fly, so measurements and cook times are a little loose. >>> Tweak the recipes to suit your tastes and check out How to Grill Food >>> for more tips. >>> >>> INGREDIENTS >>> INJECTION >>> lime juice >>> chipotle powder >>> pineapple juice >>> canola oil >>> molasses >>> DIVA Q RIB RUB >>> cumin >>> cayenne pepper >>> chipotle peppers >>> paprika >>> DIVA RIB WRAP SLURRY >>> brown sugar >>> honey >>> apple juice >>> butter >>> ribs >>> PREPARATION: >>> >>> Remove back flap. Trim to a St. Louis cut. >>> Apply rub, then place on cooker at 225-250 degrees for 2 1/2 hours. >>> Remove ribs from cooker and wrap. Cook another 2 hours. >>> Periodically baste with juices. >> >> Too many ingredients for me. I just rub them and smoke them. Not a >> single person has ever complained about my ribs and they were my late >> husband's favorite. >> >> We Texans are not known for watering down our meat while cooking it. We >> even serve Barbecue sauce on the side, never on the meat. > > I don't know or care who this "Diva" is, but nobody in their right > mind injects pork spare ribs (or back ribs). Sure they do. In fact Myron Mixon get the same results by brining them before the rub goes on. > And especially with LIME > JUICE. And then it gets even more ridiculous when they wrap them for > two hours, yet continue to baste them. Idiots, whoever or whatever > they are. > > -sw You have even less of a clue about cooking ribs than your trollish svengali. |
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REC: Big Poppa Smoker's Spare Ribs
http://recipes.howstuffworks.com/clarke-ribs-recipe.htm Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters recipe. Our Pitmasters are really spontaneous and like to create their recipes on the fly, so measurements and cook times are a little loose. Tweak the recipes to suit your tastes and check out How to Grill Food for more tips. INGREDIENTS RUB mustard salt cayenne chili powder brown sugar paprika garlic powder onion powder WRAP honey brown sugar liquid margarine peach juice spare ribs PREPARATION: Trim ribs to St. Louis style, remove membrane. Coat a thin layer of mustard. Apply rub over mustard. Allow 15 min for ribs to sit & absorb. Cook at low temp for 3 hours, then place in wrap and return to heat for another 45 min. If necessary, place ribs for a short time on high heat to prefect caramelization. |
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REC: Big Poppa Smoker's Spare Ribs
On 9/16/2014 10:32 PM, Ed Pawlowski wrote:
> On 9/16/2014 8:14 PM, sf wrote: >> >> >> I went to alt.food.barbecue to see what that's all about. It's filled >> with trolls and spam. Not one decent thread since June when Piedmont >> wondered where everyone went. Hope there's a decent BBQ group to join >> on Facebook. >> >> > > Used to be a good group with a lot of good information and knowledgeable > posters.. Faded away over a year ago. Killed off by Marty and Squishy. |
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