It's time to reward yourself with some "GOOD EATS"

Sunday, June 1, 2014

Nothing Fancy

Not a real fancy cook but it sure taste fancy. Beef and pork ribs. Sad to say the beef ribs didn't have much meat on them. Wife picked them up at Walmart, guess that speaks for itself. I buy most of the meat and get beef ribs from the Mexican store. Beef has gotten so pricey I haven't been buying much anywhere. There were a few sales over memorial day (very few).
 Used my own homemade rub and sauce. Dry rub goes on before the cook and the sauce goes on at the end. I sauce and leave on the smoker just long enough to set the sauce. That is the way the wife like them. Happy wife, happy life.
Finished rib cook:

The Dry Rub:
Southern pork or chicken Rub

1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar or brown sugar
1 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper Or more of what ever you like for some heat.

Mix ingredients thoroughly. Makes enough rub for one pork butt

The finishing Sauce:
Bill’s Chipotle Bar-B-Que or Wing Sauce

Ingredients
1 cup brown sugar
1/2 cup molasses, honey or cane syrup
1/2 cup Worcestershire sauce
4 tablespoon yellow mustard powder
2 tablespoon Chile powder
4 teaspoon black pepper
4 teaspoon onion powder
4 teaspoon garlic powder
2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup chipotles en adobo sauce (chopped fine or run through blender)
4 cups catsup = 32 oz.
3 cups raspberry, apricot, strawberry, blueberry or what ever preserves you like. I like the apricot best.
Procedure
Combine sugar, vinegar, molasses, Worcestershire sauce, mustard, Chile powder, allspice and cloves.
Bring to simmer over med. heat. Cook uncovered, stirring until all ingredients are dissolved. Stir in catsup and bring to low boil. Reduce heat add preserves and chipotle pepper. Bring back to low boil. Pour up into pint jars and cap hot.
Should make about 3 pints.



1 comment:

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