Re: [CH] Texas-Style BBQ Ribs
Mike Pierce (chileheadmike@comcast.net)
Sun, 26 Jan 2003 08:09:50 -0600
Well at least the recipe didn't say "boil" like Emeril's did last night. He
comitted the unpardonable rib sin. Boil 'em, rub em, and burn 'em. Yucch!
Mike, who is slow smokin em in KC.
----- Original Message -----
From: "Alex Silbajoris" <asilbajo@hotmail.com>
To: <chile-heads@globalgarden.com>
Sent: Sunday, January 26, 2003 6:11 AM
Subject: Re: [CH] Texas-Style BBQ Ribs
>
> >From: "Cuchulain Libby" <clibby@satx.rr.com>
>
> >Not to pick a fight but I don't know any Texan who would call oven-cooked
> >ribs 'BBQ'.
>
> *G* yeah, the term is as abused as "hot" is. Plenty of fake examples of
> each out there.
>
> Sometimes I like to slow-roast ribs or a roast in the oven, and the
texture
> can turn out to be similar to Q, but the flavor isn't.
>
> But for most of the white-bread consumewr world, "bbq" means added tomato,
> sugar, and onion - maybe some garlic if you're really adventerous. If the
> food is a dry snack like chips, it means red food coloring, sugar, and
> paprika. Mmmmm!
>
> - A
>
>
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