Chili Barbecue Ribs
 

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.
--

Ban idiots, not guns!

Chili Barbecue Ribs
 

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.

Chili Barbecue Ribs
 

On Thu, 19 Nov 2015 13:00:06 -0500, 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.

I was surprised at the nice crust and how the meat fell off the bone as fixed. And,
the meat didn't dry out at all. I've done 'em covered after hitting them with the
smoker, but these were just as tender.
--

Ban idiots, not guns!

Chili Barbecue Ribs
 

Excellent John. I'm putting this in my files.
Greg, I'll try it your way too!

Chili Barbecue Ribs
 

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.

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. :)

Chili Barbecue Ribs
 

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!

Chili Barbecue Ribs
 

On 11/19/15 5:17 PM, 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!


Aren't there some Latino Muslims in your neighborhood you can shoot?

Chili Barbecue Ribs
 

On Thu, 19 Nov 2015 17:19:07 -0500, Keyser Söze wrote:

On 11/19/15 5:17 PM, 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!


Aren't there some Latino Muslims in your neighborhood you can shoot?

There are Latinos and Muslims in my neighborhood. Why are you suggesting they be
shot?
--

Ban idiots, not guns!

Chili Barbecue Ribs
 

John H. wrote:
On Thu, 19 Nov 2015 17:19:07 -0500, Keyser Söze wrote:

On 11/19/15 5:17 PM, 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!


Aren't there some Latino Muslims in your neighborhood you can shoot?

There are Latinos and Muslims in my neighborhood. Why are you suggesting they be
shot?
--

Ban idiots, not guns!


He is racist?

Chili Barbecue Ribs
 

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.

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. :)


Where do you get black paper and how much is a "bit"? One 8-1/2" X 11"
sheet enough, writer?