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 Replies: 20 / Views: 2,043 |
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Pillar of the Community
United States
1915 Posts |
So, right now, is the only time the weather is real nice in Houston. I took the time this evening when it was 78 and clear skies to whip up a doubled die of my own, TEXAS STYLE. What do you think?  |
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Bedrock of the Community
United States
62064 Posts |
Weather is already nice to hot here in Phoenix. Already over 90 degrees a couple of days ago.  |
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Rest in Peace
United States
10625 Posts |
I hope they're babybacks and the sauce is Sweet Baby Ray's.  |
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Pillar of the Community
 United States
1915 Posts |
They are babybacks. They are dryrubbed with my own recipe. I cook them in the oven at 250 for 3 1/2 hours, then out to the grill. Grill they for 15 minutes bone side down after slathering of some brownsugar cinnamon sauce, another of my own recipes. After the 15 minutes I flip them over and cook for 10 minutes meat side down and slather the bone side with sauce. Flip again, sauce again, and cook for 10 more minutes. Flip over yet again, slather yet again, and cook 10 more minutes. Last flip, last slather, cook an additional 5 minutes. After all of that I use two sets of tongs to retrieve from the grill. I have to use two sets of tongs because at this point the meat is falling off the bones. MMMMM MMMM. Takes all day to make and a half hour to eat.
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Pillar of the Community
United States
648 Posts |
You're gonna share, right? My mouth won't stop watering now. |
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Pillar of the Community
917 Posts |
Those look nice seal. You score big points from me for making your own sauce and rub! Its always nice to see people break out of the box and make their own sauces. So go tell all your friends chef lincolnguy says those look AWESOME! (Yes I am really a chef)
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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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Replies: 20 / Views: 2,043 |
Posted 03/19/2013 9:18 pm
