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Old 04-09-2006, 04:51 PM   #11
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I am doing them in the oven. I am using my own rub recipe, but Alton Browns braising liquid and technique.
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Old 04-09-2006, 04:54 PM   #12
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Alton usually has pretty good advice, altho sometimes he makes it things a little more complicated than necessary. You should be fine, though.

Watcha using as a rub?
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Old 04-09-2006, 04:57 PM   #13
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Here is my rub...

2 parts fresh ground black pepper
2 parts lemon pepper
2 parts cayenne pepper
2 parts chili powder
2 parts dry mustard
2 parts light brown sugar
1 part tsp garlic powder
Pinch of cinnamon
Pinch of salt
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Old 04-09-2006, 05:02 PM   #14
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That sounds pretty tasty, geebs! Lil' spicy and lil' sweet. I b'lieve you are on to something, but I really cannot believe this is the first time you've done ribs.......

Some day you and mr. Geebs and Miss Rachel must visit Virginia and have ribs or a shoulder with us.
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Old 04-09-2006, 05:07 PM   #15
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I would like nothing more Mudbug!!!
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Old 04-09-2006, 05:08 PM   #16
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I have so many rib recipes, I could fill a phone book with em. Next time you do some, let me know...I'll dig out a couple for you (depending on whether you want award winning/time consuming or painless).

BTW, Alton's technique in that show was fine--though I could never eat ribs just with the liquid. home made BBQ sauce is the only way to go)
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Old 04-09-2006, 05:13 PM   #17
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make that mrs geebs...(no disrespect, mrs. g.!) You guys are always welcome here, and probably anywhere you care to travel (right, DC-ers?)

Let us know how your ribs turned out. We need to hear about fallin' off the bone, OK?
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Old 04-09-2006, 05:17 PM   #18
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You can bet I will let you know how they come out! The house smells great right now so I can't wait.

Poppinfresh, part of Altons technique is to take the braising liquid after the ribs are done and put it in a sauce pan. Then it is reduced to create a BBQ sauce. Personally though I am not a fan of sauces. I like my ribs dry with just the rub.
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Old 04-09-2006, 05:30 PM   #19
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i want to bake a small egg-spinach custard with parmesan cheese.
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Old 04-09-2006, 05:40 PM   #20
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Quote:
Originally Posted by GB
You can bet I will let you know how they come out! The house smells great right now so I can't wait.

Poppinfresh, part of Altons technique is to take the braising liquid after the ribs are done and put it in a sauce pan. Then it is reduced to create a BBQ sauce. Personally though I am not a fan of sauces. I like my ribs dry with just the rub.
Aye, I saw the episode...but it's not a real barbecue sauce. The argument as to whether the "right" rib BBQ sauce is tomato based or vinegar based aside...those are the only two options--there's no option "C"--braising liquid :P
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