So I bought a new Char-Griller charcoal grill on Friday, assembled and seasoned it on Saturday, and cooked on it today. I made some pork loin ribs.
Man, these were the best pork ribs that I've ever made! They were so tender, they were melt-in-your-mouth. I cooked them for about three hours at a temp of between 200° and 300° F. It was kinda hard to regulate the temperature on the grill but the food still came out very very good.
The weakest link was the rub I used before cooking the ribs. I picked the first recipe off of About.com (which also had some other good tips). It was an okay mix of spices, and I included the brown sugar, and I forgot the basil, and I cut the red pepper in half, but it was still somewhat uninspiring. Maybe because some of my spices were old.
That site also told me how to make a "mop" with the spices with some liquid to baste the ribs while cooking, which I did. I also learned that one should remove the membrane from the bottom side of the meat before seasoning it, which I also did.
But if anyone else has a good recipe for a BBQ rub -- not just pork ribs -- then I'd like to see it. It doesn't even have to be made from scratch if there is a certain brand out there that is tasty and comes ready made.
For this BBQ/grill/smoker, I think that I'll be doing a lot of cooking this summer. I've ordered the side fire box so I can hopefully smoke and slow cook more reliably.
TinSoldier posted on Apr 13, 2008
| views: 165
Comments
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rustydiamond said on Apr 14, 2008....
Do you have any left, reading this made me mighty hungry? -
TinSoldier said on Apr 14, 2008....
Heh. I've got a couple of pieces left in the fridge, maybe for lunch tomorrow ;-) ! -
queenparanoia said on Apr 14, 2008....
yummy...
i have recipe although most of the ingredients are found here in the philippines... but for the sauce. (you spread the sauce at the pork while grilling it and use a kitchen brush) make a mixture of pineaple juice, brown sugar and ketchup... it will be sweet and tasty... =)
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uniquely-ironic said on Apr 14, 2008....
I use a rub of 1 Tbs brown sugar, 1 Tbs cardamon, 1/2 tsp cinnamon and 1/4 tsp fresh ground black pepper for lamb ribs (the racks) Apply generously to ribs and let sit 1/2 hour before cooking.If you like lamb at all your will likely enjoy this. It's not mine, it's from Williams Sonoma book. -
TinSoldier said on Apr 15, 2008....
queenparanoia, that sounds very good, like a sweet and sour sauce. But with a long cooking time I might want to save putting that on until the last several minutes of cooking.
uniquely-ironic, that too sounds interesting. I'm not much of a lamb guy though, I've only had it a couple of times -- once made chops myself and once I tried a chop at a restaurant I think -- and both times it was like my mouth was coated with Crisco! Ugh. I'm sure that I was missing something though, maybe I'll try it again sometime.
I pretty much stick with the basics: chicken, beef, pork, and turkey at Thanksgiving. I like fish too but no one else in the family really does so I don't know much about cooking it. Plus it's usually pretty expensive.
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queenparanoia said on Apr 15, 2008....
tinsoldier: sorry forgot to tell you that. you spread it to teh meat when it is almost done!!! =) i'm glad you figure that out... =) -
silverwhisper said on Apr 18, 2008....
hm...there's a sauce the mrs and i concocted once upon a time. i'll have to look up the recipe. it was one of those "empty out the pantry" dishes but quite tasty!
give me a day or three?
btw, i'm incredibly jealous!
ed -
TinSoldier said on Apr 18, 2008....
Heh, you should be!
:P
I wondered when you were going to show up, but I was unable to save any BBQ for you.
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silverwhisper said on Apr 19, 2008....
dude, i've never been less than 3 days behind on blog entries for the past week+!
i need to rummage around for that marinade recipe. it's got a whole bunch of ingredients, mind, but it's all approximate, like all good recipes. :>
ed
Comment on "That's some mighty fine barbecue!"
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