"Short Wave Sportfishing" wrote in message
...
On Wed, 04 Jul 2007 18:19:36 GMT, "JoeSpareBedroom"
wrote:

"Don White" wrote in message
. ..
To Capt Shortwave and the rest of our American cousins... I hope
you'all
have a great fun filled holiday with family & friends...

I'm making spareribs so good that if I told you any more, you'd kill
yourself.

My neighbor makes spare ribs like that. He gets fresh ribs from
Schneider's up in Southbridge (like almost just off the cow fresh),
doe ssome miracle magic thing marinade with dill and "secret"
ingredients (he won't tell anybody - his wife told me she doesn't know
what's in it - he makes it outside the house in his wood shed), then
soaks them for a while, does some other magic thing and then cooks
them over a hickory charcoal grill - not gas.

I don't eat a lot of meat, but I do like those ribs.

Have you ever tried smoking spareribs?

I'm trying to quit.

{drum crash!}

Actually, I'm doing something close. I'm using just two handfuls of
charcoal, placed in a small foil pan, way off to the side of the grill, so
it's nowhere near the ribs. I'm tossing a few moist mesquite chips onto the
coals every 15 minutes or so, and 3-4 new coals when the temp starts to dip
below 275. The thermometer's on the opposite side near the ribs. Takes about
4 hours. Got the rifle by the door, in case anyone gets any ideas.

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.