"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning
Reply
 
Thread Tools Display Modes
 
Old 06-18-2011, 12:25 PM   #1
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
What's your pleasure? 6/18/11

I'll be breaking in the new weber with Cuban style pork ribs. Assorted sweet peppers and Spanish style rice to go with.

Craig

__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 06-18-2011, 01:06 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
Quote:
Originally Posted by CraigC View Post
I'll be breaking in the new weber with Cuban style pork ribs. Assorted sweet peppers and Spanish style rice to go with.

Craig


What are Cuban style pork ribs? Share a recipe?
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-18-2011, 01:16 PM   #3
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,641
I'm grilling a whole 10 pound bag of Costco frozen chicken wings for everyone later today.
__________________
roadfix is offline   Reply With Quote
Old 06-18-2011, 01:44 PM   #4
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
Cuban Style refers to the marinade/rub paste. I juiced enough Seville oranges to yield about 3 cups of juice. I made a paste of 10 -15 good size garlic cloves, salt and cumin. Trimmed a slab of spare ribs to get a St. Louis cut and removed membrane. The trimmings will be used for green chili stew. Used a hand held, fixed blade mandolin to thinly slice 1/2 of a large Vidallia onion. Rubbed some of the paste on the under side of the slab, sprinkled some adobo, cumin and onions on then folded the slab in half with the rub , onion and spice in the center. Placed the folded slab in a 2 gallon plastic bag, rubbed paste on one side, spread onions on and seasoned with adobo and cumin. Flipped the bag and repeated on other side. The slab was nicely snug and settled length-wise in the bottom of the bag. Then the juice is poured over and around the ribs, the air is squeezed out and the bag is sealed. Marinate in the fridge for 6-8 hours, turning over each hour. Remove from marinade (reserving marinade) pat dry and let come to room temp. Set grill up for indirect grilling with drip pan. Cook indirectly until done. The reserved marinade is brought to a boil in a sauce pan, then reduced to a simmer until thickened like a syrup. Use as a glaze during the last hour of cooking. These ribs are not smoked.

The rub and marinade are the same as I use for Cuban pork roast. Call this an experiment. New grill, new rib recipe.

Craig
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 06-18-2011, 01:48 PM   #5
Senior Cook
 
Join Date: Jun 2011
Location: Usa
Posts: 191
Quote:
Originally Posted by CraigC View Post
I'll be breaking in the new weber with Cuban style pork ribs. Assorted sweet peppers and Spanish style rice to go with.

Craig
That sounds good, What kind of weber did you buy?
__________________
The OutDoor Chef is offline   Reply With Quote
Old 06-18-2011, 01:54 PM   #6
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
Quote:
Originally Posted by The OutDoor Chef View Post
That sounds good, What kind of weber did you buy?
Good Score


Craig
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 06-18-2011, 02:36 PM   #7
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,008
I think I am the only person in America that is cooking inside tonight!

Well your eyes have a mist from the smoke of a distant fire
Sanford-Townsend Band

Salad
Eggplant parmesan
__________________
Aunt Bea is offline   Reply With Quote
Old 06-18-2011, 02:43 PM   #8
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
jerkin' a spatchcocked chicken for the grill
__________________
Robo410 is offline   Reply With Quote
Old 06-18-2011, 03:04 PM   #9
Senior Cook
 
DebLynn's Avatar
 
Join Date: May 2011
Location: Connecticut, USA
Posts: 258
I made a chunky chicken salad with honey, Dijon and mayo for the dressing and then mixed in dried apricots, celery and almonds. That's dinner, over lettuce cups.
__________________
DebLynn is offline   Reply With Quote
Old 06-18-2011, 04:03 PM   #10
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
not a clue
__________________

__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.