Best Ribs Ever: A Barbecue Bible Cookbook: 100 Killer Recipes (Barbecue! Bible Cookbooks)
Format: PDF / Kindle (mobi) / ePub
Best Ribs Ever celebrates the ingredient that epitomizes barbecue and inspires passion, obsession, and almost primal lust in griller and eater alike. And there’s no one better than Steven Raichlen, America’s foremost and bestselling grilling author, to preside over the religion of the rib. Here’s a bone-by-bone guide to choosing, buying, and handling ribs. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling to spit-roasting. Plus rubbing, saucing, mopping, resting, serving. And then the recipes: Lone Star Barrel Staves. Tandoori Ribs. Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Thai Sweet Chili Ribs. Maui-Style Short Ribs. Grilled Lamb Ribs with Garlic and Mint. Cousin Dave’s Chocolate Chipotle Ribs. Plus the sides—the beans, the slaws, the potatoes—and, new to this edition, menus, like: Grilled Corn Fritters with Maple Syrup followed by Oak-Grilled Country Style Ribs followed by Grilled Lemon Pie.
temperature. FOR A THREE-ZONE FIRE Use a three-zone fire for grilling country-style pork ribs, thinly sliced beef short ribs, and cross-cut beef short ribs. To build a three-zone fire in a charcoal grill, light charcoal in a chimney starter (see page 29). Dump out the coals on one side of the grill and rake roughly two thirds of them into a double-thick layer over one third of the firebox. Rake the remaining third into a single layer in the center of the firebox. Leave one third of the
and serve at once, with the remaining glaze drizzled over them (remove the garlic, ginger, and scallion whites from the glaze with a fork and discard them). Sprinkle the scallion greens on top of the ribs and serve at once. Variation How to cook Huli Huli Ribs using the indirect method: Set up the grill for indirect grilling (see page 33) and preheat it to medium (325° to 350°F). Place the ribs bone side down in the center of the grill. The ribs will be cooked through and tender after 1¼ to 1½
thyme, or 1 teaspoon dried thyme 1 tablespoon brown sugar 2 teaspoons coarse salt (kosher or sea) ½ teaspoon freshly ground black pepper ½ teaspoon ground allspice ½ teaspoon ground cinnamon 2 tablespoons vegetable oil 2 tablespoons dark rum 1 tablespoon soy sauce 2 racks spareribs (6 to 8 pounds total) Lime wedges, for serving You’ll also need: 1½ cups wood chips (see Note), soaked for 1 hour in water to cover, then drained TIPS: While the jerk seasoning here contains a number
either long or short, in the meat section of your local supermarket—at least not yet. But you can purchase them through specialty butchers or order them online or by mail (see Mail-Order Sources on page 305). A typical rack of bison long ribs contains eight to ten ribs, each 6 to 8 inches long, and weighs 5 to 6 pounds; it will serve two or three people. One bison short rib makes a meaty feast as each weighs about three quarters of a pound. How to cook bison ribs: I cook bison long ribs just
rum punch straight up (the way I like it) or over ice. TIPS: No need to use a prime, barrel-aged rum for this punch—a strong (100 proof) white rum will do the trick. If possible, use a rum from Guadeloupe or Martinique. For sugar, I like the light brown lumps of cassonade (or Demerara) sugar sold at specialty food stores and many supermarkets. You could also use turbinado sugar (frequently sold under the name Sugar In The Raw), granulated sugar, or light brown sugar. MINT JULEPS ADVANCE