Re: [CH] Texas-Style BBQ Ribs
Mike Pierce (chileheadmike@comcast.net)
Sun, 26 Jan 2003 21:22:53 -0600
First let me say that if your favorite rib a que joint parboils ribs, find
another rib a que joint. Or I would like to invite you to KC where the great
majority of BBQ joints slow smoke ribs and BBQ is done properly, ie not
boiled.
Secondly, in my 20+ years in comercial kitchens neither myself or the cooks
that worked for me ever put out anything that was not produced with pride.
Again if your local restaurant does not meet these standards find another
one.
Lastly, BBQing in single digits did force this BBQ snob to finish off baby
back ribs in the oven after slow smoking for 9 hours.
Tasty.
For BBQ tips check out
http://www.rbjb.com/rbjb/rbjbboard/
Also =Mark has some exclent tips.
For More info check out http://www.randyq.addr.com/
----- Original Message -----
From: "Dave Drum" <xrated@ameritech.net>
To: "Mike Pierce" <chileheadmike@comcast.net>;
<chile-heads@globalgarden.com>
Sent: Sunday, January 26, 2003 3:40 PM
Subject: Re: [CH] Texas-Style BBQ Ribs
> 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!!!
>
>