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.