Tuesday, August 24, 2004

Carolina Style Ribs

"Mustard based sauces are definitively South Carolina. This one will satisfy your taste. This is for the big ribs, ( Saint Louis style spare ribs) not baby backs. Do not trim the fat from the ribs. If you do not have a smoker available, this can be done on the grill ( just watch your temp.) or by indirect cooking.



1/2 cup brown sugar
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 to 1 cup prepared mustard ( the more racks the more mustard you need )
2 teaspoons Garlic powder or minced Garlic ( I love the stuff )
2 teaspoons Sea salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 to 3 racks pork spare ribs
1/4 to 1/2 cup barbecue seasoning

( now you can play with this recipe and mix your own amounts to your own taste, this is just a base recipe )

In a medium bowl, whisk together the brown sugar, lemon juice, cider vinegar, Worcestershire sauce, molasses and mustard, Garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees .
Rub ribs liberally with barbecue seasoning, (2 hrs. Before ) then place them in the smoker or grill, and cover. Cook for 3 to 4 hours, ( bone side down ) until tender. Baste ribs with mustard sauce liberally during the final 30 minutes of cooking. Heat remaining sauce to a boil, ( just a few mins. don't burn it ) and serve on the side.

Thursday, August 05, 2004

Roasted Corn

1/2 cup butter

2 Tablespoons finely chopped chives

2 tablespoons chopped parsley

salt and pepper (to taste)

( You can also use Cajun seasoning )

8 ears of corn

Prepare corn by peeling back the husk (do not remove) and removing the silk.

If the husks feel dry, soak ears in water for 15 to 30 minutes to replenish the moisture.

Melt butter and combine with chives and parsley.

Brush corn with butter mixture, salt and pepper to taste.

Recover the corn with the husks.

Roast in husks over med hot coals, (or med heat- gas grill) turning frequently.

30 minutes. (or a tad longer, just keep an eye on them)


BBQ Beans (Pit style)

4 cans canned pinto beans, including the liquid

Spice Mixture

3 tbls paprika
1 tbls chili power
1 tbls onion powder
1 tbls garlic powder
1 tbls black pepper
1 tbls sea salt
1 tbls sugar
1 tsp cayenne pepper, or hot sauce ( make it as lip smacking as you want)

Add 2 heaping tablespoons of the spice mixture, stir well. ( save the rest for later in a jar with an air tight lid)

Place in a Cast Iron Dutch pot. (or doubled throw away aluminum Pan)

(You can use a casserole dish but it will get black from the smoke.)

Place it uncovered in the back of your pit (or top shelf of your smoker) and let smoke for a couple of hours. (Stir every now and then)

Take it off the pit, (or out of the smoker) stir well, and let it rest.

Tasting them to make sure they have enough smoky flavor, you can stick them back on if you want more smoke.

Cover to keep warm.