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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Old 31-07-2015, 12:34 AM posted to rec.food.cooking,alt.food.barbecue
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Default Southwestern lamb ribs!

I mean it's pecan wood, cumino, chile and lamb, for Pete's sake!

Oh baby.

http://www.discoveramerica.com/usa/c...b-riblets.aspx

Rub
180 g (6 oz) brown sugar
60 g (2¼ oz) coarse sea salt
30 ml (2 tbsp) ground cascabel chilies (may substitute with ancho or
another medium spice dried chilli)
5 ml (1 tsp) Saigon cinnamon
15 ml (1 tbsp) ground cumin
15 ml (1 tbsp) ground coriander
Ribs

Cumin Fig Glaze
240 ml (8½ fl oz) balsamic vinegar
40 g (1½ oz) chopped black mission figs
30 ml (2 tbsp) brown sugar
30 ml (2 tbsp) ketchup
10 ml (2 tsp) toasted ground cumin

Allow the rubbed ribs to sit in a cooler or refrigerator overnight in a
covered container. The following day, remove any excess rub and place
the ribs in a 88ºC/190ºF smoker with pecan wood for 2½ to 3 hours. The
meat will be tender to the touch.

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Old 31-07-2015, 01:15 AM posted to rec.food.cooking,alt.food.barbecue
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Default Southwestern lamb ribs!

Sal Paradise wrote:

Oh baby.


Baaaaaad!
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Old 31-07-2015, 04:31 AM posted to rec.food.cooking,alt.food.barbecue
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Default Southwestern lamb ribs!

On 7/30/2015 6:15 PM, Brooklyn1 wrote:
Sal Paradise wrote:

Oh baby.


Baaaaaad!

Beg for it.


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