RE: [CH] Texas-Style BBQ Ribs
Riley J. McIntire (Riley@ChileGarden.com)
Sun, 26 Jan 2003 14:15:42 -0800
> 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.
It's been a long time since I've done ribs, grilling them (out of ignorance)
rather than smoking them as I plan on doing soon. But a question--I seem to
recall, think it was Doug in BC, saying a very good way to remove the
membrane of pork ribs is to put them in boiling chicken broth for like 10 or
15 min. Would this suit beef ribs? Should one remove the membrane for beef?
Or is it an abomination?
My thought was to do a rub, smoke 'em for a couple hours in a weber, serve
'em with a sauce. I suppose a mustard/chile sauce isn't Texas style. Any
recommendations?
On another note this am for breakfast we made, well, let me call them Chile
McMuffins, that might interest anyone looking for a lower fat alternative to
the fast food style.
Used crumpets but muffins are better. Toasted them, used spray butter.
Grilled Morningstar veggie sausage. Egg substitute cooked omelet style,
with salt, pepper and hot, home ground chile powder mixed in. Sliced some
sweet onion very thin, and tomatoes. Spread hot mustard and Sambal Oelek
(or any nice hot chile paste) on the muffins. Add some cheese of choice if
you like. Put everything between the muffins. Really good.
Hot regards,
Riley