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Old 12-20-2012, 06:29 AM   #11
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YUM !!!

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Old 12-20-2012, 12:29 PM   #12
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Originally Posted by Savannahsmoker View Post
We have been looking for other smoke or roasting recipes so thanks for posting this.

I hope you do not mind if I modify your great recipe Chef.

My plan, using Chef Maloney's recipe, is to combine all ingredients down to the cornstarch, cover the ribs and let it all marry up for four hours.

Smoke for two hours or so at 160 degrees.
Turn up the temp to 375 to 400 and roast until done.

What do y'all think??

Again, this is a great site for inspiration.
SS, I think you could turn used moccasins into a gourmet feast on your smoker. You have some serious skills. You'll have to show us some pictures, and a critique of the end result. And yes, I think that Chef Maloney's recipe will adapt well to your smoker. I might just have to try it on the Webber Kettle, omitting the wine of course (Can't deal with alcoholic drinks. Never could handle the flavor. But that's just me.).

Seeeeeeeya; Chief Longwind of the North

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beef, recipe

Tangy Beef Shortribs [FONT=Book Antiqua][SIZE=3][COLOR=sienna][B]TANGY BEEF SHORTRIBS[/B] (crock-pot)[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#a0522d][/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][COLOR=black]3 - 3 1/2 Lbs. Beef Shotribs[/COLOR][/FONT] [FONT=Book Antiqua]Salt & Pepper to taste[/FONT] [FONT=Book Antiqua]1 Lg. Onion, sliced thin[/FONT] [FONT=Book Antiqua]1/2 cup Dry Red Wine (any)[/FONT] [FONT=Book Antiqua]1/2 cup Chili Sauce[/FONT] [FONT=Book Antiqua]3 Tblsp. Brown Sugar[/FONT] [FONT=Book Antiqua]3 Tblsp. Cider Vinegar[/FONT] [FONT=Book Antiqua]1 Tblps. Worcestershire Sauce[/FONT] [FONT=Book Antiqua]1/2 tsp. Dry Mustard[/FONT] [FONT=Book Antiqua]1/2 tsp. Chili Powder[/FONT] [FONT=Book Antiqua]2 Tblsp. Cornstarch[/FONT] [FONT=Book Antiqua]1/4 cup Cold Water[/FONT] [FONT=Book Antiqua]Noodles, cooked[/FONT] [FONT=Book Antiqua][/FONT] [FONT=Book Antiqua]Combine the Ribs, Salt & Pepper, Onions, Wine, Chili Sauce, Brown Sugar, Vinegar, Worcestershire Sauce, Mustard & Chili Powder. [/FONT] [FONT=Book Antiqua]Place in the Crock-Pot.[/FONT] [FONT=Book Antiqua]COOK ON LOW for 8 HOURS until fork tender.[/FONT] [FONT=Book Antiqua]Turn Crock-Pot to HIGH. Remove Lid.[/FONT] [FONT=Book Antiqua]Combine the Cornstarch w/Cold Water and Stir into Crock-Pot.[/FONT] [FONT=Book Antiqua]Cook Uncovered for approx. 30 minutes to thicken a bit, stir occasionally.[/FONT] [FONT=Book Antiqua]Serve w/Noodles if desired.[/FONT] [FONT=Book Antiqua]eat. smile. [/FONT] [FONT=Book Antiqua] [/FONT] 3 stars 1 reviews
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