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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-27-2008, 07:42 AM
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#1 |
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is one Smokin' Farker
Join Date: 08-23-07
Location: Rye, NH, USA
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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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I woulda gotten away with it if it weren't for you meddlin kids and your dog! |
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07-27-2008, 07:44 AM
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#2 |
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is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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How bout Tandoori or banana/peanut butter ribs ?
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07-27-2008, 07:57 AM
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#3 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-27-2008, 08:35 AM
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#4 |
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somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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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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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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07-27-2008, 08:37 AM
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#5 |
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is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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3 words. Blueberry Chipotle Sauce.
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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07-27-2008, 10:08 AM
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#6 |
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is one Smokin' Farker
Join Date: 08-23-07
Location: Rye, NH, USA
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I have a cranberry/habanero.
Hmmmmmm.........
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I woulda gotten away with it if it weren't for you meddlin kids and your dog! |
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07-27-2008, 10:09 AM
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#7 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Boiled!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-27-2008, 10:16 AM
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#8 |
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is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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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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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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07-27-2008, 10:44 AM
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#9 |
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Full Fledged Farker
Join Date: 01-25-08
Location: West Islip, NY
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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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XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg |
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07-27-2008, 11:01 AM
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#10 |
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Take a breath!
Join Date: 06-03-07
Location: Cloverdale, Ca
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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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"Assumption is the Mother of all F___ups!" |
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07-27-2008, 11:05 AM
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#11 | |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Now that's just not showing a brother some love!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-27-2008, 01:27 PM
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#12 |
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is one Smokin' Farker
Join Date: 05-16-08
Location: Geneva, IL
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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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Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR] |
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07-27-2008, 02:47 PM
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#13 |
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is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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how about one without sauce? more of a dry memphis-style rub only.
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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07-27-2008, 02:54 PM
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#14 | |
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Guest
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Quote:
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07-27-2008, 03:32 PM
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#15 |
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Full Fledged Farker
Join Date: 04-22-08
Location: SLO CALIFORNIA
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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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[B]"Never Pet a Burning Dog"[/B] UDS Stainless Gasser Disco (plow disc, ranchera disc, discada) Char-Broil "Patio Caddie" (Gas) Cook n' Kettle Cast Iron Grilling Kettle |
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