Ribs are Ribs
Jul. 1, 2010 6:48 pm
Updated: Jul. 3, 2010 8:14 am
Hello to all the Homies and Homets. Let's talk Ribs.
First though, thanks to all who've commented on my first Blog, especially since I don't really know what BLOG means.
You've got your Pork and Beef. Chickens have ribs but no chicken today. We are talk'n pork. Hear is my simply recipe for the Rub. I know it's called a rub because you kind of rub it on with your hands which I eventually do. So I guess mine is a shake
and sprinkle first and then I rub the ribs. I come up with a term for that later. Remember to prep the meat the way you want but pull of that yucky membrane on the back side ( bone side for you Pros). I like to use lemon pepper and seasoning salt. I do
use creole seasoning but any seasoning salt will do. Rub it down and let sit at room temp. for an hour or two.
The sauce. Nothing fancy. Use Moms or Dads secrete recipe or mine. For Mom or Dads call 'em up, for me start with ketchup or tomato sauce as your base. Add unsalted butter. Wait i'm sorry how much. I don't actually measure so I will guesstamate,
hear it goes: about 4 cups of the base sauce 1/4 lb. of unsalted butter some molasses 1/4 cup, BBQ seasoning be bout 1/2 cup, 4 squirts of mustard (only cause everyone puts mustard) and some brown sugar. That you measure to your taste. I use Splenda brown
sugar but the real stuff works too. Liquid hickory smoke flavor, add a little and continue to taste until you reach your flava' zone you might need some Vinegar hear up to you. Put it all in a sauce pot and simmer real slow. Get your grill up to about 300
degrees (hands over coals 3 seconds) cooking grate 5 inches above those coals and lay those Slabs down. Yes we are Grilling the babies. Don't worry you'll be eat'n in 3 hours versus 7. Close the lid and walk away. Check back in 45 minutes. By the way
don't forget the sauce should be slow cook'n on the stove I mean real low. Once the butter melts stir it all up real good and taste. Adjust flavors as you wish and than provide a name for you new found sauce. Mine is of course Big Weezy's BBQ sauce. Check
those Ribs again. If it's been an hour or so turn those bad boys over and darken up the other side. No more than 20 minutes. Back over again until the bone ends are chard and the meat is pulled back away from the bone. Sauce it up, turn it over wait 10
and sauce it up again. When you hold up with tongs and your slaps kind'a sags on the sides it eat'n time. Till next week Weezy Out.