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Ribs!
Did 'em again, Greg. Fantastic!
Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. |
Ribs!
On 1/14/17 8:08 PM, Poco Loco wrote:
Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. What we learned was that if you wanted barbecue, you went to Arthur Bryant's... https://en.wikipedia.org/wiki/Arthur_Bryant's In addition to going there for many meals, it was a tradition for members of The Kansas City Star's staff who were assigned to cover pro sports events at the nearby Municipal Stadium to chip in and send a copy boy the few blocks to Bryant's and pick up a big carryout order for the guys in the press box, so when I was writing crowd color stories, I got to participate. Bryant's ribs and briskets were not drowned in "hot" spices. There also was a rib shack literally across the railroad tracks in Lawrence, Kansas, that served up a great plate of ribs. You wouldn't have gone there, though. |
Ribs!
Poco Loco
Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. .... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... |
Ribs!
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim
wrote: Poco Loco Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. ... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... You can certainly use cheap bourbon and save that Booker for sipping after dinner ;-) |
Ribs!
On Saturday, January 14, 2017 at 8:28:03 PM UTC-6, wrote:
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim wrote: Poco Loco Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. ... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... You can certainly use cheap bourbon and save that Booker for sipping after dinner ;-) Been a long time since I hoisted any rot gut, I probably should only use it for cooking... |
Ribs!
On Sat, 14 Jan 2017 20:02:07 -0800 (PST), Tim
wrote: On Saturday, January 14, 2017 at 8:28:03 PM UTC-6, wrote: On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim wrote: Poco Loco Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. ... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... You can certainly use cheap bourbon and save that Booker for sipping after dinner ;-) Been a long time since I hoisted any rot gut, I probably should only use it for cooking... I use Kentucky Gentleman for cooking. It is about $13 for a 1.75l Jim Beam for drinking ($25 a 1.75) and Booker ($60 for a 750) for sipping. Bourbon is also great for deglazing the pan after you brown the hog jowls for collards, green beans etc. Just be ready to flambe' if you have an audience. It will go right up. |
Ribs!
On Sat, 14 Jan 2017 20:43:16 -0500, Keyser Soze wrote:
On 1/14/17 8:08 PM, Poco Loco wrote: Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. What we learned was that if you wanted barbecue, you went to Arthur Bryant's... https://en.wikipedia.org/wiki/Arthur_Bryant's In addition to going there for many meals, it was a tradition for members of The Kansas City Star's staff who were assigned to cover pro sports events at the nearby Municipal Stadium to chip in and send a copy boy the few blocks to Bryant's and pick up a big carryout order for the guys in the press box, so when I was writing crowd color stories, I got to participate. Bryant's ribs and briskets were not drowned in "hot" spices. There also was a rib shack literally across the railroad tracks in Lawrence, Kansas, that served up a great plate of ribs. You wouldn't have gone there, though. Have never had ribs better than these at any restaurant. Learn to cook. Oh, and what Luddite said. |
Ribs!
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim wrote:
Poco Loco Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. ... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... Unless the ribs are extremely meaty, I'd do 'em for only three hours at 275F. Even tightly covered, the extra hour seems to dry 'em out a tad. |
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Poco Loco Wrote in message:
On Sat, 14 Jan 2017 20:43:16 -0500, Keyser Soze wrote: On 1/14/17 8:08 PM, Poco Loco wrote: Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. What we learned was that if you wanted barbecue, you went to Arthur Bryant's... https://en.wikipedia.org/wiki/Arthur_Bryant's In addition to going there for many meals, it was a tradition for members of The Kansas City Star's staff who were assigned to cover pro sports events at the nearby Municipal Stadium to chip in and send a copy boy the few blocks to Bryant's and pick up a big carryout order for the guys in the press box, so when I was writing crowd color stories, I got to participate. Bryant's ribs and briskets were not drowned in "hot" spices. There also was a rib shack literally across the railroad tracks in Lawrence, Kansas, that served up a great plate of ribs. You wouldn't have gone there, though. Have never had ribs better than these at any restaurant. Learn to cook. Oh, and what Luddite said. Harry was so busy being " step and fetch it" at The Kansas City Star, he didn't have time to learn to cook or aquire a taste for ribs. -- x |
Ribs!
On Sunday, January 15, 2017 at 8:47:04 AM UTC-5, Poco Loco wrote:
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim wrote: Poco Loco Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. ... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... Unless the ribs are extremely meaty, I'd do 'em for only three hours at 275F. Even tightly covered, the extra hour seems to dry 'em out a tad. I do 3-2-1 ribs. Dry rub them and put them on the pellet smoker at 225 for 3 hours, wrap them in aluminum foil and back on for 2 hours, then unwrap and brush them with sauce (glaze) and back on for 1 hour. I usually cut the times on the second and third step a bit, especially the last one, as you're just letting the sauce take a "set" on the meat. Competition quality ribs. And of course, you *must* peel the membrane before you do anything. |
Ribs!
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me
wrote: And of course, you *must* peel the membrane before you do anything. Yup. About half the time the St Louis ribs come peeled, other times I do it myself. What do you guys do for sauce? |
Ribs!
On Sunday, January 15, 2017 at 12:12:37 PM UTC-5, wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me wrote: And of course, you *must* peel the membrane before you do anything. Yup. About half the time the St Louis ribs come peeled, other times I do it myself. What do you guys do for sauce? Sometimes I make my own, but lately I've been using this: https://shop.bonesuckin.com/bone-suckin-sauce-/9-bone-suckin-sauce-hot-16-oz.html As it says, it's not really that hot, and it's not thick like BBQ sauce. It's just a glaze that really adds a nice flavor. |
Ribs!
On Sunday, January 15, 2017 at 12:12:37 PM UTC-5, wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me wrote: And of course, you *must* peel the membrane before you do anything. Yup. About half the time the St Louis ribs come peeled, other times I do it myself. What do you guys do for sauce? Oh, and do you know the trick for peeling the membrane? A paper towel! It lets you get a grip on it. |
Ribs!
On Sun, 15 Jan 2017 09:35:01 -0800 (PST), Its Me
wrote: On Sunday, January 15, 2017 at 12:12:37 PM UTC-5, wrote: On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me wrote: And of course, you *must* peel the membrane before you do anything. Yup. About half the time the St Louis ribs come peeled, other times I do it myself. What do you guys do for sauce? Oh, and do you know the trick for peeling the membrane? A paper towel! It lets you get a grip on it. .... or one of those "jar opener" thin rubber pads. (also will peel garlic). If you have a sharp paring knife you can get it going pretty easy. I use a combination of pulling and cutting. It comes right off. |
Ribs!
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Ribs!
On Sun, 15 Jan 2017 09:35:01 -0800 (PST), Its Me wrote:
On Sunday, January 15, 2017 at 12:12:37 PM UTC-5, wrote: On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me wrote: And of course, you *must* peel the membrane before you do anything. Yup. About half the time the St Louis ribs come peeled, other times I do it myself. What do you guys do for sauce? Oh, and do you know the trick for peeling the membrane? A paper towel! It lets you get a grip on it. Amen. The Costco ribs come already peeled. |
Ribs!
On Sun, 15 Jan 2017 16:26:28 -0500, Poco Loco
wrote: I've done 'St Louis' style ribs once. I don't like the way they're cut. Too much gristle and fat left on the one end, and the other seems to have been trimmed for Chinese ribs. That's the way they come around here anyway. That sounds more like a full spare rib. They start with cutting off the "back ribs", then you have the "spare rib" and if you cut that lip of cartilage off the other end it is a St Louis Rib. (all bone) |
Ribs!
wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me wrote: And of course, you *must* peel the membrane before you do anything. Yup. About half the time the St Louis ribs come peeled, other times I do it myself. What do you guys do for sauce? Here I think the best is Sweet Baby Rae's. I do not think you get it outside California. |
Ribs!
9:34 PMCalifbill
- show quoted text - Here I think the best is Sweet Baby Rae's. I do not think you get it outside California. .... We have it and all its varieties here in Illinois, Bill |
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On Sun, 15 Jan 2017 21:33:58 -0600, Califbill
wrote: Here I think the best is Sweet Baby Rae's. I do not think you get it outside California. No it is everywhere. Costco and Sams has it |
Ribs!
On Sun, 15 Jan 2017 21:33:58 -0600, Califbill wrote:
wrote: On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me wrote: And of course, you *must* peel the membrane before you do anything. Yup. About half the time the St Louis ribs come peeled, other times I do it myself. What do you guys do for sauce? Here I think the best is Sweet Baby Rae's. I do not think you get it outside California. It's here also, but way too sweet for me. |
Ribs!
On Monday, January 16, 2017 at 8:22:30 AM UTC-5, Poco Loco wrote:
On Sun, 15 Jan 2017 21:33:58 -0600, Califbill wrote: wrote: On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me wrote: And of course, you *must* peel the membrane before you do anything. Yup. About half the time the St Louis ribs come peeled, other times I do it myself. What do you guys do for sauce? Here I think the best is Sweet Baby Rae's. I do not think you get it outside California. It's here also, but way too sweet for me. Same here, on both accounts. I like Stubb's, it's more of a Texas-style sauce, so it's not as sweet and has a bit more of a bite. |
Ribs!
On Mon, 16 Jan 2017 08:22:37 -0500, Poco Loco
wrote: On Sun, 15 Jan 2017 21:33:58 -0600, Califbill wrote: wrote: On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me wrote: And of course, you *must* peel the membrane before you do anything. Yup. About half the time the St Louis ribs come peeled, other times I do it myself. What do you guys do for sauce? Here I think the best is Sweet Baby Rae's. I do not think you get it outside California. It's here also, but way too sweet for me. I usually mix Sonny's sweet and KC masterpiece about 2:1 and add a squirt of Lea and Perrins, some balsamic vinegar, molasses and a shot of italian dressing |
Ribs!
Its Me wrote:
On Monday, January 16, 2017 at 8:22:30 AM UTC-5, Poco Loco wrote: On Sun, 15 Jan 2017 21:33:58 -0600, Califbill wrote: wrote: On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me wrote: And of course, you *must* peel the membrane before you do anything. Yup. About half the time the St Louis ribs come peeled, other times I do it myself. What do you guys do for sauce? Here I think the best is Sweet Baby Rae's. I do not think you get it outside California. It's here also, but way too sweet for me. Same here, on both accounts. I like Stubb's, it's more of a Texas-style sauce, so it's not as sweet and has a bit more of a bite. Don't drench it. I like the Carolina mustard based the best, but wife disagrees. |
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