Wednesday, March 31, 2010

Country-Style Ribs on The Pit !

Anyone raised in Texas knows that one of the most important elements in life to learn is - Bar-b-Que.  And it’s a serious subject.

A Texas marinade usually has what they call - a savory flavor.  We’re just really not into adding all the sweetness in the far south.  " Don’t need anymore than we’re already born with ! "

Some folks seem to bury the taste under all the Cayenne pepper.  I’ve never understood that one.  I prefer being allowed to taste the meat.

Some folks are under some - desperately confused notion - that you should boil your meat before putting it on the pit.  Boiling all the flavor out of a meat?  This just brings another addition to the definition of the word - crazy.

I mean - why bother with all the hassle.  Just grab a can of potted meat!  It’s already ruined.

Boiling the meat removes the fat ! “  Really?  Honey - if you’re gonna buy into all the hype with nutritional rules that they’re all putting out there - don’t bother!

And on the side - let me give you a clue about all that hype.  There aren’t enough jobs in this country.

Knaw on that one for a while!

All you others - let’s just move on to the good stuff!

These are the ingredients you’ll need.

As you can tell - there are times when I will choose store brands.  There are very few times in this world when I will insist on the product being carried under a major brand - especially during these days.  If everybody took the time to pay attention to prices when they do their grocery shopping - all those major brands would have to submit to those that secure their paychecks for them - you and me!

Country Pork Rib Marinade

1 tsp. dry mustard
1/4 tsp. course ground black pepper
Pinch of Cayenne ( can be adjusted to your liking )
1 Tbl. paprika
1 tsp. salt
1 Tbl. Worcestershire sauce
1/2 c. K.C. Masterpiece " Original " BBQ Sauce
1/2 c. distilled vinegar
1/2 c. extra virgin olive oil
1 ( 12oz. ) Beer ( Your choice ! )

I've used a #3 Rubbermaid bowl.  This is a little over 3lbs. of ribs in the marinade.

Mix all ingredients together.  Soak ribs in marinade in the refrigerator for minimum of 4 hours.

Here’s the Finished Product!

Believe it or not - I almost forgot to get this shot!  These were the last two left over - after Hubby and I had already eaten!

Once the ribs were put onto the smoker - I went back and mopped them with the marinade each time I turned them.  And yes - I turn my meat to cook twice on each side - with the exception of steak.  And I never put the final dash of salt on my meat until I give it the last turn and baste.