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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-27-2008, 07:42 AM   #1
jdub
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Default Rib ideas-show me yer stuff

Today is "odd rib flavors day" (what did he say?)
I have 4 racks-2 bb and 2 spares.
I am in search of something totally out of the box for rub and/or glaze/sauce.
One will be garlic/soy/honey (kinda terryaki, but not really), one is a mango concoction i came up with last night (really sweet, hint of heat, its going to be wonderful on chicken, recipe to come!).
One will be traditional-in case it all goes to hell we have some dinner.
That leaves one.
inspire me boys! Something different to try. Not kinda different-WAY different.

I leave for the grocery in an hour.
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Unread 07-27-2008, 07:44 AM   #2
Don Marco
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How bout Tandoori or banana/peanut butter ribs ?

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Unread 07-27-2008, 07:57 AM   #3
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My BIL has a Luau every summer and lsat year I cooked St. Louis spares glazed with pineapple juice that I had reduced on the stove until it was slightly thick. Not really that unusual as a flavor goes, but different on ribs.
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Unread 07-27-2008, 08:35 AM   #4
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Try a mango/habanero glaze. Get some mango nectar from the store. Should be in the Mexican foods section. Simmer with a diced habanero (just the fruit, no seeds or ribs). Brush on as a finish glaze. Mango and habanero is a great flavor pairing.
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Unread 07-27-2008, 08:37 AM   #5
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3 words. Blueberry Chipotle Sauce.
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Unread 07-27-2008, 10:08 AM   #6
jdub
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I have a cranberry/habanero.
Hmmmmmm.........
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Unread 07-27-2008, 10:09 AM   #7
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Boiled!
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Unread 07-27-2008, 10:16 AM   #8
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still trying to get the hang of the penalty box idea.
I am wondering if Trp1fox deserves a stay in the box for the "boiled" comment????
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Unread 07-27-2008, 10:44 AM   #9
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At Restaurant Depot, they have a Thai Chile sauce thats pretty good. I have made wings and PP with it. IMHO it needs more ginger

http://www.kikkomanusa.com/_pages/fo...sauce_image.gi
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Unread 07-27-2008, 11:01 AM   #10
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Hmmmm How about Thai Peanut Sauce/ Coconut Milk / Guiness / and a hint of Chipotle Pepper? ( simmered for a couple of hours of course in order for the sugars to carmelize)
Honestly that one just popped out of my head... any opinions?
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Unread 07-27-2008, 11:05 AM   #11
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Quote:
Originally Posted by Barbarian View Post
still trying to get the hang of the penalty box idea.
I am wondering if Trp1fox deserves a stay in the box for the "boiled" comment????

Now that's just not showing a brother some love!
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Unread 07-27-2008, 01:27 PM   #12
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I have been thinking about doing some Caribbean Jerk flavored ribs. I bet they would be killer!
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Unread 07-27-2008, 02:47 PM   #13
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how about one without sauce? more of a dry memphis-style rub only.
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Unread 07-27-2008, 02:54 PM   #14
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Quote:
Originally Posted by keend View Post
I have been thinking about doing some Caribbean Jerk flavored ribs. I bet they would be killer!
do it, mon!



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Unread 07-27-2008, 03:32 PM   #15
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i like painting my ribs with "peach pie glaze" shortly before pulling, give good flavor and adds a nice appearance
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