Sunday, March 09, 2008

Teresa Ribs Me






Samurai Attorney General TFV uses her Barn Army issued killing sword to disembowel me.  Me.  The king of all pork barbecue. 

Teresa From Virginia:)
I found this at this site – Ron said I needed to let you know about it :)
http://www.amazingribs.com/index.html

Teresa :)

Okay, there may be a few things I learned, but only a few.  :).    My nemesis is cole-slaw.  Most recipes require planning ahead time to let stuff seep, and infuse and stuff.  I need something that takes 5 minutes. There are two slaws I use as a standard, KFC's and Annapolis Seafood's. 

One more thing this site reminded me of.  It's only been the last few years that I bothered to remove the membrane from the back of the ribs,  What a taste difference that makes!  And, here's a bit of rib heresy that I still stand by

Guess what the S.H.Longs .will be having for dinner? 

3/09/2008 11:41:00 AM 10 Comments

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10 comments:

Anonymous said...

Awww boss - you know I didn't mean any disrespect!

I found lots of interesting tricks there and just wanted to share the wealth :)

We're smoking a couple of pork roasts for dinner tonight and am trying out the foil packet trick!

Here is another site you might enjoy - I made a big batch of the mustard slaw last night - it's different than any I've ever had.

TFV

3/9/08, 2:36 PM
Juice said...

TFV and Rodger~~
I am a complete novice when it comes to ribs, so tell me please, what is the secret to great ribs like the ones in that "falls off the bone" photo?
Most Sincerely,
Juice

3/9/08, 2:44 PM
BlogDog said...

There's a "New York" deli in Northern Va (called Chutzpah - they have a website) which has, simply, the very best cole slaw I have ever slipped a lip to. The secret: horseradish. Yuh-umh!

3/9/08, 3:30 PM
Anonymous said...

This guy:

http://www.willinghams.com/

is the BBQ God. I first had his ribs at the Cleveland Rib Burn Off in 1991 or so when he won 1st prize. His BBQ book is full of great recipes (hell, even the dessert recipes are great). Make up a triple batch of his rub and you'll be good to cook just about anything.

3/9/08, 3:34 PM
Rodger the Real King of France said...

Juice - Click my "rib heresy" link -- I'll guarantee falling off the bone and moist (but don't tell rib snobs how you did it).

3/9/08, 6:03 PM
Anonymous said...

I'm hungry! What time is dinner?

3/9/08, 6:15 PM
El Jefe said...

My ONLY slaw recipe:

Make a Caesar dressing FROM SCRATCH (Mayo, lemon juice, garlic, anchovies, Parmesan cheese).

Thinly slice cabbage. Add 2 bunches of thinly sliced green onions (up to the light green parts). Toss all together. Leave overnight.

DONE.

3/9/08, 7:35 PM
Juice said...

Rodgie~~
I did try your rib heresy link but it went to a blogger error page for me?
Anyway, got off my lazy azz and cruised around the amazing ribs site from TFV and learned a few tricks. BUT, any firsthand 'secrets'...shhhhhh... would be welcome.

3/9/08, 7:45 PM
Rodger the Real King of France said...

I fixed the link.

3/9/08, 8:04 PM
Juice said...

Thanks Rodger, got it. That is your short cut recipe for the spare of the moment rib dinnair la fair. Nice touch. thanks again :)

3/9/08, 8:45 PM

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