Re: [CH] Texas-Style BBQ Ribs
Dave Drum (xrated@ameritech.net)
Sun, 26 Jan 2003 15:40:20 -0600
At 08:09 AM 1/26/2003 -0600, Mike Pierce wrote:
>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!
Emeril does, after all, come from a world of produiction kitchens. And many
rib-a-que joints par-boil their stuff before exposing it to smoke. Cuts
waaaaaay down on the time to get tender product. So, whilst it's easy to be
a BBQ snob and look down one's nose at the work-a-day restaurateur who uses
short cuts to produce a tasty product and pay the light bill and meet a
payroll, the real world dictates that there is sh...tuff that goes on in a
commercial kitchen that would boggle your mind.
ENJOY!!!
Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!