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Thread: Pork spare-ribs

  1. #1
    Jakezilla's Avatar
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    Pork spare-ribs

    Hello gents, time to make some Pork ribs. I know this can take some time so I'd like to post this "cooking live style". Breaking things down to several posts and pics. is easier(to me anyways) than being hit with a wall of text. So let's start with the dry rub.

    5 Tbsp of brown sugar
    2 Tbsp of ancho cilli powder
    1 1/2 Tbsp salt and cumin seeds
    1 Tbsp of the following: Peppercorns,cayanne pepper,garlic powder,paprika,and chipolte powder.
    Be sure to taste this sum bitch(several times if needed) to suit your palate. Because this is how your ribs will taste.

    Now the fire. I use about 30 birquettes to start the fire , then stack them 2x2 around the perimiter of the grill almost back to the original fire. What this does is give me good starting heat to warm up the grill and the grates and then a lower heat to let the ribs slow cook.
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    mmm I can't wait to see the finished product.

    I found a VERY tasty pork and chicken dry rub at a farmers market this weekend. I just sprinkled some of that on the chicken that I nuked up in the microwave for dinner.

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    Jakezilla's Avatar
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    OK gents, 2.5 hours in and all is well. I think these ribs have had enough smoke, so I'll wrap them in foil at this point. I'm adding some homemade honey(from a friend) to each pouch as I seal it. You guys could add anything: Whiskey, Scotch, soy sauce,beer, the sky is the limmit.
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    Damn...those are looking good.

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    Jakezilla's Avatar
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    Four hours in, let's add some veggies and take a peek at the ribs.
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    here's a good one for you to do the next time you grill. get some sliced portobella mushrooms, core up an onion, and put it in some aluminum foil with some butter and let it go on the grill. DAMN GOOD STUFF!!!!!

  7. #7
    Jakezilla's Avatar
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    And the big finish. Took a little over 5 hours. If you choose to use your oven or a gas grill 275F would be a good starting temp. Can't wait to dig in, later gents.
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