| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Dean, Fearing |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Beef short ribs; (up to 6) |
| 1 |
c |
Mansion barbecue spice mix |
|
|
Bowl of beer mop sauce for meat |
| 1 1/2 |
c |
Ketchup |
| 1 |
c |
Beer |
| 3/4 |
c |
Cider vinegar |
| 3 |
tb |
Cilantro minced |
| 3 |
tb |
Dark brown sugar |
| 2 |
tb |
Worcestershire sauce |
| 2 |
|
Cloves Garlic; minced |
| 2 |
ts |
Cumin seeds; toasted and ground |
| 1 1/2 |
ts |
Anise seeds; toasted and ground |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Tabasco |
INSTRUCTIONS
GLAZE AND BARBECUE SAUCE
Massage each short rib with the dry rub. Place the ribs in plastic trash
bag, and put them in the refrigerator overnight.
The next day mix the mop sauce and prepare the pit for smoking. Place the
ribs in the pit, fatty side up, and cook them between 200 degrees and 220
degrees for 5 hours. Until the last hour, baste with the mop sauce every 30
to 60 minutes.
While the ribs are smoking, prepare the glaze so it is ready to apply
approximately 45 minutes before the meat is done. Mix the glaze ingredients
in a saucepan, and bring them to a simmer, stirring frequently. Cook the
mixture for 30 minutes.
Mop the glaze on the top and sides of the ribs twice during the last 30 to
60 minutes of cooking time. (Never apply glaze before the last hour or it
will burn.) Return the remaining glaze to the stove, and simmer it until
it's reduced by one-third, about 15 to 20 minutes.
After removing the ribs from the pit, allow them to sit 10 minutes, and
then trim the fat. Serve them with the reduced glaze on the side.
Yield: 6 servings
Formatted by suechef@sover.net
Recipe by: DEAN FEARING SHOW #HE1A02
Posted to MC-Recipe Digest V1 #789 by Sue <suechef@sover.net> on Sep 18,
1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”