On 6/6/2010 11:53 AM, Denny Wheeler wrote:
> On Fri, 4 Jun 2010 18:44:53 +0200, >
> wrote:
>
>> > ha scritto nel messaggio
>> ...
>>
>>>> Thanks!
>>
>>> Vilco,
>>>
>>> I'm not sure what a sweet and sour rub would be but in my family we
>>> typically have used a blend of Garlic and Onion Powders, Ground Black
>>> Pepper, Salt, Ground Red Cayenne Pepper, which I put in a base of Paprika.
>>>
>>> You could easily add a white or brown sugar to it if you wanted sweet but
>>> I never do.
>>
>> Thanks for the recipe, looks interesting. Since I'm almost new to the "rub"
>> concept, should this rub be put onto the ribs only after they have cooked
>> almost thoroughly, like 10 or 15 minutes before removing from fire?
>
> A dry rub such as Piedmont mentioned goes on before the cook,
> sometimes the night before. Many of us brush CYM (cheap yellow
> [prepared] mustard) on the ribs then apply the rub. The mustard won't
> have any noticeable affect on flavor, but helps the rub adhere.
>
> It's tricky for me, since you grill ribs--I just don't grill ribs;
> I've always smoked them, so the best ways to do them on a grill are
> unknown to me.
>

I have cooked 1 rack of ribs on a weber kettle. I suppose you could say
they are grilled indirectly, but I still call them barbecued. It can be
done, but you do want to be careful. The Weber can get hot, hotter then
you need or want for ribs. Have not done it often to determine a good
amount of lump or coals to start out with.

BBQ