Desideria > wrote:
> On Sat, 18 Jul 2009 23:26:11 -0500, "Granby" > wrote:
>
> >I have no idea where I learned the difference but it was something that
> >stuck with me.
> >
> >My most embarrassing thing about BBQ was that most of the time I was
> >served with a sauce already on it. The first time they put the sauce on
> >the side, I was astonished. I dumped the sauce on the meat and was
> >promptly chastised for doing so.
>
> I can picture it, yeah. Some bbqers are a bit...firm in their views.

I generally just use a simple rub. The only exception I can think of is my

Beef Ribs, Bourbon-Glazed, Smoked

Rub

1/3 cup black pepper, ground
1/4 cup paprika
2 tbs sugar
1 tbs salt
2 tbs chili powder
2 tsp garlic powder
2 tsp onion powder

9 lbs of thick, meaty, beef ribs (original recipe was for 3 racks of pork
spareribs, which I've also done).

Bourbon Mop (Optional, but stronly advised)

3/4 cup Bourbon
3/4 cup cider vinegar
1/2 cup water

'Bour-BQ' Sauce

1/4 cup butter
1/4 cup oil (preferably canola or corn)
2 medium onions, minced
3/4 cup Bourbon
2/3 cup ketchup
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup pure Vermont maple syrup
1/3 cup dark unsulphered molasses
2 tbs Worcestershire sauce
1/2 tsp black pepper, fresh ground
1/2 tsp salt

The night before, mix up the rub and apply 1/2 of it evenly over the ribs.
Put them in a plastic bag in the 'fridge overnight.

The next morning, take them out, pat them down with the remaining rub and
let them come to room temperature while you get the smoker up to 200 -
220° F and mix up the mop, about 30 to 45 minutes. Put the mop on low heat
to warm up.

Put the ribs in the smoker. They're gonna cook around 4 hours. Turn and mop
'em after 1-1/2 and 3 hours. While they're smokin', prepare the 'Bour-BQ'
sauce in a large saucepan. Melt the butter with the oil over medium heat.
Add the onions and sauté 'til they begin to turn golden, maybe 5 minutes.
Add the remaining ingredients, reduce the heat to low and cook until the
mixtures thickens, about 40 minutes, stirring frequently.

Brush the ribs with the sauce a couple of times in the last 45 minutes of
cooking. Return the remaining sauce to the stove and simmer 15 to 20
minutes 'til it's reduced by 1/3 and gooey and sticky.

When the ribs are ready, a fork will easily enter the meat. Serve with the
reduced sauce on the side.

Accompaniments are Wilted salad with Glazed bacon and Bacon vinaigrette
dressing, Batter-fried mushrooms and SOURDOUGH CORN BREAD. All based on
recipes from “Smoke & Spice”, by Cheryl & Bill Jamison. There are no
leftovers. I spent most of my time frying mushrooms. °-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
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Thanks ! ! ~Semper Fi~ USMC 1365061