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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 15-09-2014, 07:09 PM posted to rec.food.cooking,alt.food.barbecue
external usenet poster
 
Join Date: Aug 2014
Posts: 2,104
Default 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.

  #2 (permalink)   Report Post  
Old 16-09-2014, 02:03 AM posted to rec.food.cooking,alt.food.barbecue
external usenet poster
 
Join Date: Dec 2013
Posts: 2,459
Default 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
  #3 (permalink)   Report Post  
Old 16-09-2014, 02:12 AM posted to rec.food.cooking,alt.food.barbecue
external usenet poster
 
Join Date: Aug 2014
Posts: 2,104
Default 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.
  #4 (permalink)   Report Post  
Old 16-09-2014, 02:15 AM
Senior Member
 
Join Date: Jan 2013
Location: Foat Wuth
Posts: 1,161
Default

Quote:
Originally Posted by Mayo View Post
HowStuffWorks "Diva Q's Ribs"

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.
Wow..that recipe list looks like War and Peace. Don't forget to glaze with Texas Pepper Jelly.
  #5 (permalink)   Report Post  
Old 16-09-2014, 04:54 AM posted to rec.food.cooking,alt.food.barbecue
external usenet poster
 
Join Date: Aug 2014
Posts: 2,104
Default 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.





  #6 (permalink)   Report Post  
Old 16-09-2014, 09:07 PM posted to rec.food.cooking,alt.food.barbecue
external usenet poster
 
Join Date: Aug 2014
Posts: 2,104
Default 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.
  #7 (permalink)   Report Post  
Old 17-09-2014, 05:34 AM posted to rec.food.cooking,alt.food.barbecue
external usenet poster
 
Join Date: Aug 2014
Posts: 2,104
Default 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.




Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
REC: Diva Q's ribs Mayo General Cooking 104 18-09-2014 03:55 PM
Dinner tonight - kraut and ribs; tomorrow, ribs; kabocha squashes Melba's Jammin' General Cooking 10 19-11-2008 06:52 AM
Diva induction cooktop So'n'so Cooking Equipment 2 16-03-2006 01:13 AM
Are beef (back) ribs the same as short ribs? Timothy Sebora Barbecue 1 15-07-2004 03:56 PM
Back Ribs vs Spare Ribs - Cooking/Smoking/Grilling Bob Hayden Barbecue 6 05-01-2004 07:46 PM


All times are GMT +1. The time now is 08:39 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017