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post #1 of 7 Old 09-01-2012, 06:07 PM Thread Starter
Kyoseki
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More adventures in ribs




... once again I cheated by cooking the things sous vide for 24 hours @ 155, then finishing them on a 700 degree grill with the aid of a blowtorch - the bones literally pull out.


Bagged before going in the meat jacuzzi.

Still working on the rub recipe, this one worked out pretty (even though I managed to basically pepper spray myself with the ground jalapeno powder), but needed more sweetness, so I'm thinking more brown sugar next time.


Due to lack of interest, tomorrow has been canceled
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post #2 of 7 Old 09-03-2012, 08:05 PM
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wanna ship me some??

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post #3 of 7 Old 09-09-2012, 01:33 PM
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What are your thoughts on the brown sugar burning with the blow torch haha

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post #4 of 7 Old 09-15-2012, 02:31 AM
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The top pic is Legit!

Try this Rub sometime.
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

+ A good sauce.

Here are some of mine:
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post #5 of 7 Old 09-22-2012, 02:49 AM Thread Starter
Kyoseki
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wanna ship me some??
If I could figure out how to, any ideas?
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What are your thoughts on the brown sugar burning with the blow torch haha
Never actually noticed any kind of bitter taste from burnt sugar, my guess is that a lot of the sugar ends up left in the bag after cooking and the rest is absorbed within the meat so it doesn't really suffer from burning.
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The top pic is Legit!
Thanks
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Originally Posted by seattle_yj View Post
Try this Rub sometime.
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
That sounds pretty good, I'll give that a shot on the next batch, thanks

It's not radically different to the base of mine, although I don't use white sugar, but the last few ingredients differ - I use cayenne, jalapeno powder (which is what I managed to mace myself with), smoked garlic and ground allspice.
I usually make 9 full racks for our beach bonfires at work, but with other departments constantly inviting themselves, it looks like I'm going to be busy next time - I've tried going with stranger preparations with apples and duck fat, but it's a pain in the *** for no significant gain, so I'm sticking to rubs now where I can just shake it over them.
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+ A good sauce.
Still trying a few of these, you have any recommendations? I'm in SoCal and I know a lot of these things are pretty regional.
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Here are some of mine:
Nice! Those are making me hungry and it's already after midnight

Due to lack of interest, tomorrow has been canceled
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post #6 of 7 Old 09-22-2012, 12:15 PM
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For sauce I just use Baby Rays original. Its the best cheapest sauce I have found and it pretty national. STUBS is the other brand I use.

Ha! Yeah once people find you are the go to rib guy they will come out of the wood work!
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post #7 of 7 Old 10-03-2012, 03:33 PM
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Looks good
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