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Grilling / Barbecue

The TVClubHouse: General Discussions ARCHIVES: 2005 Sep. ~ Nov.: Cooking Corner: Grilling / Barbecue users admin

Author Message
Craven
Member

05-23-2004

Saturday, November 19, 2005 - 1:17 pm   Edit Post Move Post Delete Post View Post Send Craven a private message Print Post    
Craven's Best Ribs

2 slabs baby back ribs

Dry Rub:
8 tablespoon's dark brown sugar, tightly packed
3 tablespoon's kosher salt (preferred) (or 1 ½ tablespoon's regular iodized salt)
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon onion powder
½ teaspoon garlic powder

Sauce:
½ bottle of John Boy and Billy’s Original Grilling Sauce
½ bottle of KC Masterpiece Original BBQ Sauce
½ teaspoon ground black pepper

Night before:
In a 1 quart mason jar combine all dry ingredients and shake well to mix. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously (don’t skimp!!) with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs overnight.

Heat grill (or oven) to 300 degrees. Place ribs (still in foil) on grill for 1 ½ hours, turning over half way. Remove ribs and place on baking pan (still in foil) let rest between ½ hour and 1 hour. Remove ribs from foil and place back on grill at 250 degrees for another 10 to 15 minutes to get grill marks, then over indirect heat basting every 10 minutes with sauce for 30 to 45 minutes.

ENJOY!!

Craven


Schoolmarm
Member

02-18-2001

Saturday, November 19, 2005 - 3:45 pm   Edit Post Move Post Delete Post View Post Send Schoolmarm a private message Print Post    
YUM!

Craven
Member

05-23-2004

Monday, November 21, 2005 - 6:16 pm   Edit Post Move Post Delete Post View Post Send Craven a private message Print Post    

Glazed Pork Loin
Use dry rub recipe from above
3 to 6 cloves of fresh garlic
1 small onion diced

Using a small paring knife, poke 6 small holes in loin and insert chopped onions, garlic cloves and some run into them. Cover loin heavily with rub. Wrap in heavy foil, cook on grill (or oven) at 250 degrees for aprox. 1 ½ - 2 hrs. (depending on size of loin). When time is up, remove from grill (or oven) and let rest still wrapped in foil for at least 30 minutes, preferably an hour.

Slice or shred pork loin as desired and serve with glaze

Glaze:
Open foil and drain remaining liquid into small sauce pan. There should not be much liquid left. Over low heat, reduce by half and serve over loin. You can also add 1 cup of red wine to the liquids and reduce this mixture by half

Enjoy!!

Craven