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Gatorubet
Loathing All Things Georgia
Dry rub
INGREDIENTS
2 teaspoons Spike seasoning
1 teaspoon Ac'cent seasoning
1/2 tsp. freshly ground black pepper
5 racks baby back ribs (about 5 pounds)
6 garlic cloves, minced
2 large jalape?o peppers, minced
2 large onions, halved and thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
In a cup, combine Spike and Ac'cent seasonings and black pepper. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalape?o peppers and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.
Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400.
Before placing the ribs in the oven, reduce the temperature to 300. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad.
Recommended ingredients: Spike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt. It can be found in most major grocery stores with spices or salt. Ac'cent seasoning is also called M.S.G. (Monosodium Glutamate). It is not a favored seasoning or enhancer in the United States as many people are allergic to it. It is an optional seasoning and can very easily be left out of recipes.
I added two oz Makers Mark to the rub mix and won my Church barbeque contest. (insert easy joke here
) This is good stuff boys, and other than the long cook time is waaaay easy to do.
It's better if you really do let it marinate for two days.
INGREDIENTS
In a cup, combine Spike and Ac'cent seasonings and black pepper. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalape?o peppers and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.
Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400.
Before placing the ribs in the oven, reduce the temperature to 300. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad.
Recommended ingredients: Spike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt. It can be found in most major grocery stores with spices or salt. Ac'cent seasoning is also called M.S.G. (Monosodium Glutamate). It is not a favored seasoning or enhancer in the United States as many people are allergic to it. It is an optional seasoning and can very easily be left out of recipes.
I added two oz Makers Mark to the rub mix and won my Church barbeque contest. (insert easy joke here
) This is good stuff boys, and other than the long cook time is waaaay easy to do. It's better if you really do let it marinate for two days.
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coastalbuck;816069; said:The Thumpster even voted No.2!
Seems as if a number of folks have tasted #2...
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coastalbuck;816081; said:
osugrad21;816075; said:
Damn straight.
The shenanigans have somehow switched the votes to not being public.
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BB73;816090; said:Damn straight.
The shenanigans have somehow switched the votes to not being public.
I voted for dry rub.
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BB73;816090; said:Damn straight.
The shenanigans have somehow switched the votes to not being public.
Touche'
Back to the original...
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osugrad21;816112; said:
Fuckin' admins. Always clowning around and shit.
I thought the originator should have had the chance to see changes, though.
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Buckin' A
Veritas Aequitas
Buckin' A;815961; said:
BUCKYLE;816051; said:
Here you go. I usually just do them for 3 or 4 hours on high in a crockpot. Tasty!
1 cup ketchup
1/2 cup water
1/4 cup lemon juice
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. mustard
1/2 tsp. salt
1/4 tsp. pepper
PREPARATION:
If desired, boil or roast ribs for about 30 minutes to eliminate some of the excess fat. Drain and put in crockpot. Mix together sauce ingredients and pour over chops or ribs in pot. Cook for 8 to 10 hours, until tender.
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BB73;816115; said:Fuckin' admins. Always clowning around and shit.
I thought the originator should have had the chance to see changes, though.
Change it back...the votes are now anonymous :)
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0