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Pillar of the Community
 United States
1915 Posts |
I took 1 1/2 years of culinary school. I was the cook of my house at age 13, as both parents worked, and I didn't want fast food or dinner at 8pm. Self taught most of the way. The school was mainly to learn techniques and food and flavor pairings. My ribs have won me 5 competitions, several seconds and several thirds. Competition in Texas is TOUGH to say the very least.
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Bedrock of the Community
United States
62064 Posts |
A secret to bar-b-que chicken, ribs and bratwurst is to boil the meat first and then grill to brown. That way the outside is brown and the inside is cooked just right and not burned on the outside and cold/raw in the center. Works great with out the charred outside skin.
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Pillar of the Community
United States
1915 Posts |
That is why I cook my ribs at 250 in the oven for 3 1/2 hours first. I use a foil tent over them so it does not over cook the outside until I get it to the grill. "Bark" is best made on the grill anyway.
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Pillar of the Community
United States
1213 Posts |
Seal, those do indeed look mighty good.  Since there's still snow on the ground here in WIsconsin, I won't be grilling any time soon, However, if you'd be willing to share your sauce recipe, I'd be happy to try it out up here.  I promise not to enter any competitions with it! |
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Pillar of the Community
United States
1915 Posts |
I do not have anything written down, but it does have 2 cups of brown sugar, 1/4 cup of cinnamon, a good amount of ketchup, not so much spicy brown mustard, 4 cloves of garlic, salt, pepper, paprika, and lots of love. Oh and a little bit of honey. ;)
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Valued Member
United States
280 Posts |
We fired up the BBQ for the just the other day down here in San Antonio. Can't believe how hot it got yesterday... it broke a record that had been standing since 1894. Most of my coins aren't as old as that!
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Pillar of the Community
917 Posts |
Did you say you were from Texas? A Texan sharing BBQ secrets?!?! Now I have seen everything... :)
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Pillar of the Community
United States
1915 Posts |
Not sharing it all. There are about 7 more ingredients that I ain't sharing.
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Pillar of the Community
United States
1213 Posts |
He's obviously from Texas cause he's friendly and neighborly and probably recognized from my name that I'm formerly his next door neighbor, but now living in Packer Country.
Thank you Seal, I can't wait for some warm weather to try this out!
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Pillar of the Community
917 Posts |
Quote:
Not sharing it all. There are about 7 more ingredients that I ain't sharing.  |
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Pillar of the Community
United States
2335 Posts |
Sacrilege! Real ribs are dry rubbed then slow smoked over hardwood chips......& never sauced. |
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Pillar of the Community
United States
808 Posts |
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Rest in Peace
United States
10625 Posts |
My ribs are the best of both worlds. Dry rub on the pit for about 2 hours with oak wood chips over lump charcoal. I then wrap them in foil with Sweet Baby Ray's "doctored" sauce for another 1-1/2 hours. They come out falling apart and moist.
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Pillar of the Community
United States
2150 Posts |
Funny, I busted out the grill yesterday here in south east Houston too. 1 inch thick rib eyes, they were delicious.
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Valued Member
United States
318 Posts |
78 degrees? It's going to freeze here over the weekend! :( I can't wait for summer.
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Replies: 20 / Views: 2,048 |
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Posted 03/19/2013 9:43 pm
