July 4th success! - Tilted Forum Project Discussion Community

Hedgehog · 07-07-2003, 02:34 PM

I outdid myself this year for my grill-out on the 4th.

Smoked Beef Ribs
Grilled BabyBacks
Sweet Corn on the Cob on the grill
Smoked Sausages with Onions and Peppers
Beans and Beer in the crockpot

I used a nice rib rub recipe I got from the net and it was so good and powerful that I made a very light version of my rib sauce and used it sparingly. The ribs were fantastic. The babybacks, I used the rub, wrapped in foil and put in the oven for 3 hours on 250, then moved to the grill for glazing. The smoked stuff, I just threw on the grill until hot enough to serve. The corn, wow, it was easy. I bought it in the husk, soaked the ears in a bucket of water for a couple of hours, then threw them on the grill on medium for 20 minutes and closed the hood. Perfect!

The beauty of this grill-out was that I was constantly serving food off the grill, but only spent about 15 minutes total slaving over it.

Oh yeah, the beans were just dried kidney and great northerns stewed in beer overnight in the crockpot. No fat, and delicious!

Cynthetiq · 07-07-2003, 07:40 PM

you aren't going to share your recipe?

what's the point of posting about your out doing yourself if you aren't going to share?

mtsgsd · 07-08-2003, 07:28 AM

Well heres' the one I used for baby backs:
1 coat the ribs with a thin coating of plain ole yellow mustard (doesn't taste after being cooked, and seals the meat)

2 Apply you're favorite rub. I used "Bone Sucking Rib Rub"

3 Smoke for 2 hours with hickory chips at 200 to 220.

4 Remove and wrap securely in foil with a shot or two of Southern Comfort. Make sure the foil is sealed tightly.

5 return to smoker for 4 hours at 250-275

6 remove foil, reserving the liquid. Carefull as they will want to fall apart. let sit 15-30 minutes to firm up a little.

7 return to the grill, baste with the liquid from the foil, and sauce it if you like. Cook till you have what ever glaze/finish you want on the ribs. I cooked for another 30min.

The ribs will fall out of the meat! So damn good you won't believe it.

Hedgehog · 07-08-2003, 02:45 PM

OK OK, I give...

Rub:
2 1/2 C Brown Sugar
1/2 C Kosher Salt
2 C Paprika (I called Bullshit on this, used 4T instead)
2 T Garlic Powder
2 T Onion Powder
2 T Chili Powder
2 T Cayenne (bumped it up to 6T due to reduced paprika)
2 T Chipotle Powder
2 T Black Pepper

Slather liberally on ribs and refrigerate overnight. Remember to cook ribs SLOWLY (250 degrees in oven wrapped in foil for 3 hours or more). Then put them on the grill just long enough to baste them. This was so good and powerful that I made this instead of my usual sauce...

Sauce:

12 oz bottle Shoyu Soy sauce
1/2 C sugar
2 T Honey
1 T Onion Powder
2 shots of Tabasco Habanero
1 shot Liquid Smoke
1 T Black Pepper
and I used some starchless thickener left over from when I was on the Atkins diet. Boil this for 2 minutes, then let cool until it will coat a spoon.

The combination of this rub and this sauce was fantastic!

07-07-2003, 02:34 PM	#1 (permalink)
Hedgehog Crazy Location: Charlotte, NC	July 4th success! I outdid myself this year for my grill-out on the 4th. Smoked Beef Ribs Grilled BabyBacks Sweet Corn on the Cob on the grill Smoked Sausages with Onions and Peppers Beans and Beer in the crockpot I used a nice rib rub recipe I got from the net and it was so good and powerful that I made a very light version of my rib sauce and used it sparingly. The ribs were fantastic. The babybacks, I used the rub, wrapped in foil and put in the oven for 3 hours on 250, then moved to the grill for glazing. The smoked stuff, I just threw on the grill until hot enough to serve. The corn, wow, it was easy. I bought it in the husk, soaked the ears in a bucket of water for a couple of hours, then threw them on the grill on medium for 20 minutes and closed the hood. Perfect! The beauty of this grill-out was that I was constantly serving food off the grill, but only spent about 15 minutes total slaving over it. Oh yeah, the beans were just dried kidney and great northerns stewed in beer overnight in the crockpot. No fat, and delicious!

07-07-2003, 07:40 PM	#2 (permalink)
Cynthetiq Tilted Cat Head Administrator Location: Manhattan, NY	you aren't going to share your recipe? what's the point of posting about your out doing yourself if you aren't going to share? __________________ I don't care if you are black, white, purple, green, Chinese, Japanese, Korean, hippie, cop, bum, admin, user, English, Irish, French, Catholic, Protestant, Jewish, Buddhist, Muslim, indian, cowboy, tall, short, fat, skinny, emo, punk, mod, rocker, straight, gay, lesbian, jock, nerd, geek, Democrat, Republican, Libertarian, Independent, driver, pedestrian, or bicyclist, either you're an asshole or you're not. What's the best nation in the world? DO-NATION!

07-08-2003, 07:28 AM	#3 (permalink)
mtsgsd Addict Location: Wisconsin, USA	Well heres' the one I used for baby backs: 1 coat the ribs with a thin coating of plain ole yellow mustard (doesn't taste after being cooked, and seals the meat) 2 Apply you're favorite rub. I used "Bone Sucking Rib Rub" 3 Smoke for 2 hours with hickory chips at 200 to 220. 4 Remove and wrap securely in foil with a shot or two of Southern Comfort. Make sure the foil is sealed tightly. 5 return to smoker for 4 hours at 250-275 6 remove foil, reserving the liquid. Carefull as they will want to fall apart. let sit 15-30 minutes to firm up a little. 7 return to the grill, baste with the liquid from the foil, and sauce it if you like. Cook till you have what ever glaze/finish you want on the ribs. I cooked for another 30min. The ribs will fall out of the meat! So damn good you won't believe it.

07-08-2003, 02:45 PM	#4 (permalink)
Hedgehog Crazy Location: Charlotte, NC	OK OK, I give... Rub: 2 1/2 C Brown Sugar 1/2 C Kosher Salt 2 C Paprika (I called Bullshit on this, used 4T instead) 2 T Garlic Powder 2 T Onion Powder 2 T Chili Powder 2 T Cayenne (bumped it up to 6T due to reduced paprika) 2 T Chipotle Powder 2 T Black Pepper Slather liberally on ribs and refrigerate overnight. Remember to cook ribs SLOWLY (250 degrees in oven wrapped in foil for 3 hours or more). Then put them on the grill just long enough to baste them. This was so good and powerful that I made this instead of my usual sauce... Sauce: 12 oz bottle Shoyu Soy sauce 1/2 C sugar 2 T Honey 1 T Onion Powder 2 shots of Tabasco Habanero 1 shot Liquid Smoke 1 T Black Pepper and I used some starchless thickener left over from when I was on the Atkins diet. Boil this for 2 minutes, then let cool until it will coat a spoon. The combination of this rub and this sauce was fantastic!