October 25th 03, 07:07 PM
BOB
Usenet poster

Posts: n/a
Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.
This was recently published in "The Chaotic Kitchen"
(Please excuse any typos that I made)

We'll always remember ya, Cuch.



Real Barbecue Spare Ribs
Cuchulain Libby
Texas, USA

Barbecue does not include foil or crockpots and bbq sauce is to be served
at the table. Good barbecue ribs simply do not require and are not improved
by sauce. As for rubs, I submit a recipe to get you started but salt and
pepper work fine and you should find a mixture you like with salt and
pepper as the main ingredients and the rest as flavorings. Not all of us
have nor want a cinder block lined hole in the ground with a bedspring as
the grill or a $1000 steel plate 3-chamber log burner (what I cook in).
Adequate bbq is easily made in a $30 Brinkman H2O Smoker or a Weber kettle.
It cannot be replicated in one's kitchen. Nor is it a "recipe", it really
is a technique. Some define it as poor cuts of meat that, when subjected to
the proper combination of time and smoke, become sublime. That works for
me. As for fuel, a small hot fire is better than a large smoldering one.
The smoke should be wispy and blue, not billowing clouds and if you see
dark smoke, you are choking it. In order of preference is hardwood logs,
hardwood chunks, lump, and lastly briquettes and chips.

1 rack pork spare ribs, 3 ½ pounds or less, ideally.
1 cup Barbecue Rub
Yellow Mustard (optional)

Barbecue rub:
½ cup Kosher Salt
½ cup fresh ground black pepper
¼ cup brown sugar (optional)
½ cup good Paprika
1/3 cup onion/garlic powder
1/3 cup good chili powder or favorite ground chile powder
1 Tablespoon Old Bay Seasoning
1 Tablespoon roasted/ground each of cumin and coriander seeds
1 Tablespoon Coleman's dry mustard
1 teaspoon cayenne

Method:
Let the ribs come to room temperature and start the fire. Rinse and dry
rack. Trim flap and small end if desired. With the end of a spoon, lift off
part of the membrane, grab with a paper towel and pull off as much as you
can. Slather the ribs with some mustard. Don't fret about the flavor, it's
just the mortar to hold the rub. I use a big spice jar with the perforated
lid as a shaker to apply the rub. If you forego the mustard, just spoon on
the rub and lightly press it into the meat. Both sides in either case. When
the temperature is stabilized in the pit, about 225* F, place ribs bone
side up and cook approximately five hours.

If you use a kettle: Bank the coals to one half with a single layer on the
other half. Put the ribs on the hot side and cook for about ½ hour turning
often then put the ribs on the cool side, place the lid so the vents are
over the ribs and cook about an hour. You may have to add more coals to the
hot side. For fuel, lump is OK, as are chunks. A chimney starter can be
used to pre-burn the coals for adding during a session.

To test for doneness, grab one end and try to fold the ribs in half, if
they fold easily let rest for a few minutes and enjoy.

Hound

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

In article >,
> wrote:

> Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.

Man, that sucks. Really sucks.

:-(

Kevin

Kevin Craig wrote:
> In article >,
> > wrote:
>
>
>>Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.
>
>
> Man, that sucks. Really sucks.
>
> :-(
>
> Kevin

It does indeed. Hound was the voice of the common man. Good God I wish
he were here now for this infarction.

Tipping many to ya, Cuchulain.......(pronounced, 'koo-who-lan')
*(actually more of a "cu" as in 'cut
in the pronunciation.)

Graeme, please insert the appropriate toast here. Thanky much.

--
TFM®

"TFM®" > wrote in message
> Kevin Craig wrote:
> > In article
> > > wrote:
> >
> >
> >>Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.
> >
> > Man, that sucks. Really sucks.
> >
> > Kevin
>
> It does indeed. Hound was the voice of the common man. Good God I wish
> he were here now for this infarction.
>
> Tipping many to ya, Cuchulain.......(pronounced, 'koo-who-lan')
> *(actually more of a "cu" as in 'cut
> in the pronunciation.)
>

The man took his time to instruct me on the art of fire tending and learned
most of what I know from it, 'nuff said . Hasn't been anyone since here able
to continue teaching the art. Sorry we didn't meet when he was out this way
visiting his sis.

Good man

Dale
--

Duwop wrote:

>
> The man took his time to instruct me on the art of fire tending and learned
> most of what I know from it, 'nuff said . Hasn't been anyone since here able
> to continue teaching the art. Sorry we didn't meet when he was out this way
> visiting his sis.
>
> Good man
>
> Dale

I miss the boy. We mailed frequently. He was never snide or
snippy. He helped me a lot and we had some "conversations"
that I'll remember forever.

--
Steve

As long as you're fondly remembered, you're never really gone.

TFM® > wrote:
> Kevin Craig wrote:
> > > wrote:
> >
> >>Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.
> >
> > Man, that sucks. Really sucks. :-(
> >
> It does indeed. Hound was the voice of the common man. Good God I wish
> he were here now for this infarction.
>
> Tipping many to ya, Cuchulain.......(pronounced, 'koo-who-lan')
> *(actually more of a "cu" as in 'cut
> in the pronunciation.)
>
> Graeme, please insert the appropriate toast here. Thanky much.

I'm sure Graeme will offer better, but here's what I'll be saying:

Few hearts like his, with virtue warm'd,
Few heads with knowledge so informed:
If there's another world, he lives in bliss;
If there is none, he made the best of this.

(The last four lines of "Epitaph On My Own Friend And My Father's Friend,
Wm. Muir In Tarbolton Mill", by Robert Burns.)

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

wrote:
> October 25th 03, 07:07 PM
> BOB
> Usenet poster
>
> Posts: n/a
> Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.
> This was recently published in "The Chaotic Kitchen"
> (Please excuse any typos that I made)
>
> We'll always remember ya, Cuch.
snip
> To test for doneness, grab one end and try to fold the ribs in half, if
> they fold easily let rest for a few minutes and enjoy.
>
> Hound
>

Nick,

Thank's for reminding us! I always wanted but never made Hounds rib
recipe. I think I'll do it this Sunday!

Here's to ya Cuch!

Regards

Mike "Piedmont"

"TFM®" > wrote in message
. ..
> Kevin Craig wrote:
> > In article >,
> > > wrote:
> >
> >
> >>Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.
> >
> >
> > Man, that sucks. Really sucks.
> >
> > :-(
> >
> > Kevin
>
> It does indeed. Hound was the voice of the common man. Good God I wish
> he were here now for this infarction.
>
> Tipping many to ya, Cuchulain.......(pronounced, 'koo-who-lan')
> *(actually more of a "cu" as in 'cut
> in the pronunciation.)
>
> Graeme, please insert the appropriate toast here. Thanky much.

Our Hound, who art was Cue-in,
hallowed cooking game.
Thy Kamado come,
thy will be well done,
on lump, never in the oven.
Give us this day our daily thread.
And forgive us our mopping brushes,
as we forgive those who post against us.
And lead us not into vegetarianism,
but deliver us from vegans.
For swine is the kingdom, the power and the glory.
For liver and liver.
Praise the lard!
In the name of the Polder, the Salt, and the Holy Roast
Ham End

Raising one skyward.

Graeme

"Graeme...in London" > wrote in message
...
>
> "TFM®" > wrote in message
> . ..
> > Kevin Craig wrote:
> > > In article >,
> > > > wrote:
> > >
> > >
> > >>Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.
> > >
> > >
> > > Man, that sucks. Really sucks.
> > >
> > > :-(
> > >
> > > Kevin
> >
> > It does indeed. Hound was the voice of the common man. Good God I wish
> > he were here now for this infarction.
> >
> > Tipping many to ya, Cuchulain.......(pronounced, 'koo-who-lan')
> > *(actually more of a "cu" as in 'cut
> > in the pronunciation.)
> >
> > Graeme, please insert the appropriate toast here. Thanky much.
>
> Our Hound, who art was Cue-in,
> hallowed cooking game.
> Thy Kamado come,
> thy will be well done,
> on lump, never in the oven.
> Give us this day our daily thread.
> And forgive us our mopping brushes,
> as we forgive those who post against us.
> And lead us not into vegetarianism,
> but deliver us from vegans.
> For swine is the kingdom, the power and the glory.
> For liver and liver.
> Praise the lard!
> In the name of the Polder, the Salt, and the Holy Roast
> Ham End
>
> Raising one skyward.
>
> Graeme

Brilliant...

Joe

Graeme...in London wrote:
snip
>> Graeme, please insert the appropriate toast here. Thanky much.
>
> Our Hound, who art was Cue-in,
> hallowed cooking game.
> Thy Kamado come,
> thy will be well done,
> on lump, never in the oven.
> Give us this day our daily thread.
> And forgive us our mopping brushes,
> as we forgive those who post against us.
> And lead us not into vegetarianism,
> but deliver us from vegans.
> For swine is the kingdom, the power and the glory.
> For liver and liver.
> Praise the lard!
> In the name of the Polder, the Salt, and the Holy Roast
> Ham End
>
> Raising one skyward.
>
> Graeme
>
>
>
>
The Reverend Graeme has spoken, Amen to that brother.

--
Regards, Mike (Piedmont) in, South Carolina!

http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msn

"TFM®" > wrote

> Graeme, please insert the appropriate toast here. Thanky much.
>
> --
> TFM®

"TFM®" > wrote > Graeme, please insert the
appropriate toast here. Thanky much.
>
> --


I'm not Graeme but,

Friends may come
and friends may go,
and friends may peter out y'know.
Here's to friends
through thick and thin.....
peter out or peter in.

Groan................

"Just quit being so damned anal and cook somethin'!"

--
The Honorable Reverend
Fosco Gamgee Whitfurrows
and his 6" Boner
speaking on behalf of his
Traveling Entourage of Rotgut Drinkin' Religious Loonies

On 21 Jan 2006 04:43:42 GMT, wrote:

>TFM® > wrote:
>> Kevin Craig wrote:
>> > > wrote:
>> >
>> >>Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.
>> >
>> > Man, that sucks. Really sucks. :-(
>> >
>> It does indeed. Hound was the voice of the common man. Good God I wish
>> he were here now for this infarction.
>>
>> Tipping many to ya, Cuchulain.......(pronounced, 'koo-who-lan')
>> *(actually more of a "cu" as in 'cut
>> in the pronunciation.)
>>
>> Graeme, please insert the appropriate toast here. Thanky much.
>
>I'm sure Graeme will offer better, but here's what I'll be saying:
>
>Few hearts like his, with virtue warm'd,
>Few heads with knowledge so informed:
>If there's another world, he lives in bliss;
>If there is none, he made the best of this.
>
>(The last four lines of "Epitaph On My Own Friend And My Father's Friend,
>Wm. Muir In Tarbolton Mill", by Robert Burns.)


We'd talk periodically; he suggested I do my meat 'upside down' and I
tried it - been doing it that way ever since.

Harry
Hoisting a frothy [instead of a glass or red] in Cuch's memory.

wrote:
> October 25th 03, 07:07 PM
> BOB
> Usenet poster
>
> Posts: n/a
> Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.
> This was recently published in "The Chaotic Kitchen"
> (Please excuse any typos that I made)
>
> We'll always remember ya, Cuch.
>
>
>
> Real Barbecue Spare Ribs
> Cuchulain Libby
> Texas, USA
>
> Barbecue does not include foil or crockpots and bbq sauce is to be
> served
> at the table. Good barbecue ribs simply do not require and are not
> improved
> by sauce. As for rubs, I submit a recipe to get you started but salt
> and
> pepper work fine and you should find a mixture you like with salt
> and
> pepper as the main ingredients and the rest as flavorings. Not all
> of us
> have nor want a cinder block lined hole in the ground with a
> bedspring as
> the grill or a $1000 steel plate 3-chamber log burner (what I cook
> in).
> Adequate bbq is easily made in a $30 Brinkman H2O Smoker or a Weber
> kettle.
> It cannot be replicated in one's kitchen. Nor is it a "recipe", it
> really
> is a technique. Some define it as poor cuts of meat that, when
> subjected to
> the proper combination of time and smoke, become sublime. That works
> for
> me. As for fuel, a small hot fire is better than a large smoldering
> one.
> The smoke should be wispy and blue, not billowing clouds and if you
> see
> dark smoke, you are choking it. In order of preference is hardwood
> logs,
> hardwood chunks, lump, and lastly briquettes and chips.
>
Snip

Nick, I'd forgotten about typing that whole thing out and posting it.
I do have the original, in "The Chaotic Kitchen" and it's been well
used.
I didn't get to do the ribs this weekend, but I did do a brisket, fat
down as The Hound taught us! It was pretty darn good, even if I did
cook it on my "Flower Pot" as he frequently reminded me.
I hoisted a few cold ones in the general direction of Texas, and
toward the Heavens, just remembering that with Hound, Jack Curry, and
Belly Maynard, there has got to be some great BBQ in the after-life!

BOB

TFM® wrote:
> It does indeed. Hound was the voice of the common man. Good God I
> wish
> he were here now for this infarction.

Pretty much, the voice of reason, too. He's sorely missed.

>
> Tipping many to ya, Cuchulain.......(pronounced, 'koo-who-lan')
> *(actually more of a "cu" as in 'cut
> in the pronunciation.)

Well, having never heard his name pronounced, I think I was pretty
close. I did slightly add the second 'c' but not as strongly as in
'much'

>
> Graeme, please insert the appropriate toast here. Thanky much.
>
> --
> TFM®

BOB
--
Raw Meat Should NOT Have An Ingredients List

BOB wrote:
> wrote:
>> October 25th 03, 07:07 PM
>> BOB
>> Usenet poster
>>
>> Posts: n/a
>> Default Hound's Real Barbecue Spare Ribs/was A good friend is gone.
>> This was recently published in "The Chaotic Kitchen"
>> (Please excuse any typos that I made)
>>
>> We'll always remember ya, Cuch.
>>
>>
>>
>> Real Barbecue Spare Ribs
>> Cuchulain Libby
>> Texas, USA

> Snip
>
> Nick, I'd forgotten about typing that whole thing out and posting
> it.

Oh, I was thinking it *very loudly* but I forgot to type it...

Thanks for posting this, Nick!

> I do have the original, in "The Chaotic Kitchen" and it's been well
> used.
> I didn't get to do the ribs this weekend, but I did do a brisket,
> fat
> down as The Hound taught us! It was pretty darn good, even if I did
> cook it on my "Flower Pot" as he frequently reminded me.
> I hoisted a few cold ones in the general direction of Texas, and
> toward the Heavens, just remembering that with Hound, Jack Curry,
> and
> Belly Maynard, there has got to be some great BBQ in the after-life!
>
> BOB

--
Raw Meat Should NOT Have An Ingredients List

" BOB" > wrote:
> BOB wrote:
> > wrote:
> >> [ . . . ]
> >> Real Barbecue Spare Ribs
> >> Cuchulain Libby
> >> Texas, USA
> > Snip
> Thanks for posting this, Nick!
>
I have some personal reasons for thinking about him a lot.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !