Tuesday, May 1, 2007
Sorry for the delay ladies, When you read this, you will know why I didn't hop on it. It is three full pages of instructions and ingredients in our cookbook. So, here it is, but I warn you, these are an all-day affair.
Basic Barbeque Rub:
1/4 cup coarse salt
1/4 cup packed dark brown sugar
1/4 cup paprika
3 T freshly ground black pepper
1 T garlic powder
1 T dried onion flakes
1/2-1 t cayenne pepper
1/2 t celery seeds
Combine all. Transfer to a jar, cover and store away from heat and light for up to several months
To USE: Rub into pork, beef, chicken or robust fish. You can cook meat at once, or let it marinate for 2-4 hours.
Sweet and Smoky Barbeque Sauce:
6 T packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire
2 T dark rum
2 T yellow mustard
1 T liquid smoke
1 T pure chili powder
2 t freshly ground pepper
2 t garlic powder
1 t ground allspice
1/4 t ground cloves
4 cups ketchup
coarse salt and pepper
Combine all but the ketchup in a large heavy saucepan and simmer over medium heat for 5-10 minutes, or until the sauce becomes smooth and all ingredients look dissolved.
Add ketchup and bring to a boil, stirring well.
Season to taste with salt and pepper.
Grilling the Ribs:
2 cups woodchips, preferably applewood, soaked in 2 cups apple cider for 1 hour, then drained.
1.Remove papery skin on ribs. (6 pounds worth)
Sprinkle with rub, and marinate for 1 hour.
2. Set up grill for indirect heating, place woodchips in smoker box on the bottom of BBQ and heat until you see smoke.
3. Place ribs above and grill for 1 hour.
4. Begin brushing with BBQ sauce. Use up half on one side, and half on other side.
This whole process will take hours and hours. We have only done it a handful of times for that reason, but we would sure like to do it more often. Oh, and Aidan says that he is available as a grill instuctor. Where there are ribs, he will go.