OT: Wow Good Eating!

[Thomas Rogers]

Just had to share this....



My wife bought a large pack of Southwestern style boneless pork ribs for the grill. I grilled them on medium heat and about 20 minutes before they were done I started to brush on some doctored up BBQ sauce.



Any old sauce will do, but the doctoring was:



- 1/3 part orange juice to 1 part sauce



- Lots and lots of homemade ground horseradish (store bought will do in a pinch)



- A liberal sprinkling of ceyenne pepper



Man were they sweet, tangy and spicy!



TJR

 

[Fred]

That sounds GOOD! Of course I'm starving right now thinking about lunch, so just about anything sounds good!

 

[Todd Z]

You need some Pitbull hot sauce on them!!!!

Todd Z

[Broken External Image]:

 

[Frank Marano]

My pops makes some great smoked ribs.......put them in the smoker with some dry rub for around 8 hours.....good eats!! Im not a big BBQ sauce fan, I like memphis style dry rub ribs

 

[Todd Cloutier]

I'm planning on making another batch of Rum-runner beef jerky this weekend. The secret ingredient - Bacardi spiced rum. Only problem is that it takes all day to smoke and dry it, but man is it good!

 

[Frank Marano]

yeah but Todd, you have time to finish the rest of the bottle of rum while you wait, LOL

 

[Rodger Tellefson]

Hey TJR, Instead of just any o'l BBQ sauce try using honey BBQ sauce mixed with Jack Danials Honey Dejon Mustard, & add some garlic to your mix.



Do you have a recipe for the horseradish?

 

[Thomas Rogers]

I got the horseradish from my neighbor, but I think his recipe is:



- Pick horseradish from garden

- clean horseradish

- grind horseradish

- place in jars







TJR

 

[Scott Tanner]

the dry rub sounds good... have to try it next time..



try some good ole Dinosour BBQ sauce

http://www.dinosaurbarbque.com/



https://dinosaurbarbque.com/catalogue/saucescat.htm



8 hrs on grill, hickory chips, and lotsa paper towels..

 

[Rodger Tellefson]

Excuse my ignorance on the horseradish, but when you (TJR) said homemade I thought you added other ingredence. Maybe should have stated home grown.

 

[Johnny O]

Blues City Cafe in Memphis, TN. Melt-in-your-mouth ribs. I bring home a few bottles of sauce every time I'm there.

 

[Richard L]

TJR,

Pork ribs cooked on a grille for only 20 minutes may have tasted good but would be way too tough.



The only good way to cood ribs is low and slow with indirect heat. That's about 4-6 hours on a smoker, after they wer given a dry rub and allowed to marinate over night in the frig. Then if you want to toss them on the grill with some sauce just to get a little bit more color, that's fine.



I also smoke briskets like that as well except it takes about 14 hours. I will put them on the smoker about 10 PM and it's ready somtime after 12 noon. I usually have to get up aabout 5 AM to check on the fire, but it's well worth loosing a little sleep.



...Rich

 

[Todd Cloutier]

Picked up 4lbs of flank steak yesterday and marinated it overnight. Smoker's smokin' and sometime this evening I'll have jerky.

 

[Gavin Allan]

Damn...! I need to fire up my smoker this weekend! I do a mean pork roast. Wickers marinade gets it started...