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Roger Herpst
Intermediate Member
Username: Roger456

Post Number: 259
Registered: 12-2004
Posted on Friday, August 26, 2005 - 08:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, the vegetarian significant other is headed out of town as I post this, and I've decided to toss a slab of meat on the grill this weekend.

WHat I'd really like to be able to do is smoke some ribs, but I haven't the time or the smoker (although I'm tempted to build one ala Alton Brown).

If anyone reads this topic anymore and has a recipe suggestion for some ribs over a propane BBQ, I'd love to hear em. If I can, I'll steal someone's charcoal BBQ if you think that'd be better.

Oh, yeah, and I'll be brewing again this weekend, too. Hopefully simultaneously.

Intermediate Member
Username: Frizedo

Post Number: 412
Registered: 09-2004
Posted on Friday, August 26, 2005 - 09:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you cant get a smoker, soak the ribs in buttermilk overnight. Than use any sauce you like. Heres one I make.

1/4 cup molassas
1/8 cup ground fresh ginger
1 cup chopped tomatoes
1/2 cup sundried tomatoes
1/8 cup onions
1/8 cup any ol mustard

blend till creamy.

I smoked 6 racks of jerk chicken lst weekend..mmmmm


Joshua Coman
Junior Member
Username: Crazyjae

Post Number: 85
Registered: 03-2005
Posted on Wednesday, August 31, 2005 - 10:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Heath -- Buttermilk... Huh. Never thought about using it on beef.

But, it's what I soak all my elk, venison and wild pig in. And it takes that game taste right out.

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