On Thursday, November 19, 2015 at 5:17:09 PM UTC-5, John H. wrote:
On Thu, 19 Nov 2015 16:59:46 -0500, Keyser Söze wrote:

On 11/19/15 1:00 PM, wrote:
On Thu, 19 Nov 2015 12:48:51 -0500, John H.
wrote:

My wife found this in People magazine. Great recipe, although I cut way back on the
'hot stuff'.

2 racks of meaty ribs

1 tsp cayenne pepper
2 tsp red pepper flakes
1 tbsp onion powder
2 tbsp garlic powder
1 tbsp smoked paprika
5 tbsp ground black pepper
1/4 cup kosher salt
2 tbsp ancho chili powder
1/2 cup chipotle powder
1 tsp ground coriander
1 tsp ground cumin

Heat oven to 275F. Mix all the seasonings in bowl. Generously rub the mixture into
the meat. Save extra for steaks, chops, whatever. Put ribs on rack in roasting pan,
and cook uncovered for 3 1/2 to 4 hours. Ribs will have a nice crust and be tender
inside.

I just noticed that this recipe was for a couple racks of beef ribs. Oh well, I used
it on pork ribs. I did not use any cayenne or ancho pepper. I used only about two
tablespoons of the chipotle powder and 1 tsp of the red pepper flakes.. And, I
substituted cardamom for the coriander, 'cause I didn't have any coriander.

My wife still said it was pretty hot. Personally, I think I could have used more of
the 'hot stuff', but the ribs were damn good as fixed.

The only suggestion I have is to cook them uncovered on high heat for
an hour or so, (until you get a good bark on them) then cover and add
some kind of liquid to keep them moist. Reduce heat and cook the rest
of the way. The meat will fall off the bone.



If you put all that hot, spicy crap on the ribs, don't they just taste
like hot, spicy, indeterminate chunks of beef or pork? I suppose if you
don't like the taste of beef or pork, overspicy is the way to go.

Don't know. I don't put all that stuff on them. Perhaps reading isn't your forte'?

I'd use the red pepper flakes, the onion powder, the garlic powder, the
paprika, a bit of black paper, a bit of salt, and skip the rest of the
hot, spicy spices. If I liked beef.

We're proud of your refined tastes. Shame you don't apply them to integrity.
--

Ban idiots, not guns!

The only hot stuff in there is the cayenne, red pepper, and chipotle. Reading the recipe, it's a pretty normal rub with the exception of the large amount of chipotle powder. They were going after the smoky heat the chipotle offers. I'll try it as-is, and maybe just cut back a little on the amount of chipotle. I love the smoky flavor, and like the heat! To me it enhances the flavor of the meat.

I have heard that *some* old folks can't tolerate spicy foods, and become intolerant of others and their choices. We see blatant evidence of that every day right here.

On Thu, 19 Nov 2015 18:42:11 -0800 (PST), wrote:

On Thursday, November 19, 2015 at 5:17:09 PM UTC-5, John H. wrote:
On Thu, 19 Nov 2015 16:59:46 -0500, Keyser Söze wrote:

On 11/19/15 1:00 PM, wrote:
On Thu, 19 Nov 2015 12:48:51 -0500, John H.
wrote:

My wife found this in People magazine. Great recipe, although I cut way back on the
'hot stuff'.

2 racks of meaty ribs

1 tsp cayenne pepper
2 tsp red pepper flakes
1 tbsp onion powder
2 tbsp garlic powder
1 tbsp smoked paprika
5 tbsp ground black pepper
1/4 cup kosher salt
2 tbsp ancho chili powder
1/2 cup chipotle powder
1 tsp ground coriander
1 tsp ground cumin

Heat oven to 275F. Mix all the seasonings in bowl. Generously rub the mixture into
the meat. Save extra for steaks, chops, whatever. Put ribs on rack in roasting pan,
and cook uncovered for 3 1/2 to 4 hours. Ribs will have a nice crust and be tender
inside.

I just noticed that this recipe was for a couple racks of beef ribs. Oh well, I used
it on pork ribs. I did not use any cayenne or ancho pepper. I used only about two
tablespoons of the chipotle powder and 1 tsp of the red pepper flakes. And, I
substituted cardamom for the coriander, 'cause I didn't have any coriander.

My wife still said it was pretty hot. Personally, I think I could have used more of
the 'hot stuff', but the ribs were damn good as fixed.

The only suggestion I have is to cook them uncovered on high heat for
an hour or so, (until you get a good bark on them) then cover and add
some kind of liquid to keep them moist. Reduce heat and cook the rest
of the way. The meat will fall off the bone.



If you put all that hot, spicy crap on the ribs, don't they just taste
like hot, spicy, indeterminate chunks of beef or pork? I suppose if you
don't like the taste of beef or pork, overspicy is the way to go.

Don't know. I don't put all that stuff on them. Perhaps reading isn't your forte'?

I'd use the red pepper flakes, the onion powder, the garlic powder, the
paprika, a bit of black paper, a bit of salt, and skip the rest of the
hot, spicy spices. If I liked beef.

We're proud of your refined tastes. Shame you don't apply them to integrity.
--

Ban idiots, not guns!

The only hot stuff in there is the cayenne, red pepper, and chipotle. Reading the recipe, it's a pretty normal rub with the exception of the large amount of chipotle powder. They were going after the smoky heat the chipotle offers. I'll try it as-is, and maybe just cut back a little on the amount of chipotle. I love the smoky flavor, and like the heat! To me it enhances the flavor of the meat.

I have heard that *some* old folks can't tolerate spicy foods, and become intolerant of others and their choices. We see blatant evidence of that every day right here.

Let me know how it is. I may make two batches, one for me and one for her.
--

Ban idiots, not guns!

Thanks for the recipe! I think its time for me to try making barbecue spice rub at home. I usually get the one from Horton Spice Mills. I like the taste of it. But I definitely would like to try this.

On Sun, 29 Nov 2015 22:27:39 -0800 (PST), wrote:

Thanks for the recipe! I think its time for me to try making barbecue spice rub at home. I usually get the one from Horton Spice Mills. I like the taste of it. But I definitely would like to try this.

UR welcome. We loved 'em.
--

Ban idiots, not guns!

Our own Johnny Childs....cooking and baking for the masses.

On Monday, November 30, 2015 at 12:27:41 AM UTC-6, wrote:
Thanks for the recipe! I think its time for me to try making barbecue spice rub at home. I usually get the one from Horton Spice Mills. I like the taste of it. But I definitely would like to try this.

I think you'll enjoy it. We've cooked a few of John's concoctions and have been well pleased.

On Mon, 30 Nov 2015 06:50:43 -0800 (PST), Tim wrote:

On Monday, November 30, 2015 at 12:27:41 AM UTC-6, wrote:
Thanks for the recipe! I think its time for me to try making barbecue spice rub at home. I usually get the one from Horton Spice Mills. I like the taste of it. But I definitely would like to try this.

I think you'll enjoy it. We've cooked a few of John's concoctions and have been well pleased.

Tim, can you eat beans - like a 15 bean soup without gobs of (great tasting but
artery clogging) fat? This is a pretty good recipe:

Slow Cooker Cajun 15 BEAN SOUP
Ingredients
(1) package HamBeens® Cajun 15 BEAN SOUP
(1) Green bell pepper, diced
(1) Yellow onion, diced
(1) cup diced celery
2 cloves chopped garlic
1 lb. Andouille smoked sausage, sliced into 1/4? rounds (or, lean ham)
1 can stewed or diced tomatoes
8 cups chicken stock

Cooking Directions

No soak required!
Rinse and sort through the beans, check for any unwanted debris and discard.
Add rinsed beans, onion, pepper, celery, garlic, chicken stock, water, and Hurst's
Cajun seasoning packet into a 4-6 quart slow cooker. (NO TOMATOES or SAUSAGE OR HAM
YET.)
Stir to combine everything. Set to high heat and timer for 5 hours.
After 5 hours, check beans for doneness. If tender, add sausage and tomatoes.
Cook for at least an additional 30-45 minutes, keep warm until ready to serve.**
Serve with long grain rice or some fresh baked corn bread… enjoy!

This can stay warming in the slow cooker for several hours, it will continue to
develop the flavors and thicken up as the beans begin to break down.
Try to avoid lifting the lid too much, it will just add to the cooking time!


--

Ban idiots, not guns!