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Flesh Of The Pig Ala Bob Greenberg
Ingredients:
---------BASIC RIBS------
3 pounds country ribs or other
1 cup cider vinegar
2 tablespoon black pepper fine ground
2 tablespoon salt
---------SAUCE FOR RE-HEATING------
1 small bottle Open Pit Sauce
1 small bottle A-1 Sauce
1/4 cup molasses
1 supply hickory chips
Instructions:
Regular old supermarket pork. Spare ribs, country ribs, or any other
pork. Not too much fat. Cut off any gross excess fat and cut them
to even thickness. You'll ruin everything if you cook the meat unevenly.
You may compensate by scoring the meat. In a large baking pan, soak
the ribs with cider vinegar, after which sprinkle them with garlic
salt and finely ground black pepper. (Don't use pepper mills, or other
peppers.) It doesn't seem to matter how long the ribs soak, or how
much vinegar is on them. Just make sure it hits all sides, you don't
have to puncture them. This sweetens the meat. The key to the fire
is the hickory chips. Keep feeding these amazing little fellows to
the charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips don't light up your whole
dinner and ruin it. Cooking: A moderate hot fire a couple of inches
or more from the meat, and a grill of reasonable cleanness. As the
meat cooks turn it often, do not let it burn, do not baste it with
anything. Don't cover the grill and don't stray too far -- fire is
always hiding in the wings. Here is the catch -- the trick -- the
hard part, is the timing. You may ruin some meals before you hit it,
but the time to take them off the grill is one minute after trichina
danger is past. As soon as the meat turns brown it's time to eat.
You can use the small strips you cut off to judge just when things
are perfect. Special Purpose Sauce: (don't eat it cold, it's awful)
1 bottle Open Pit, One bottle A-1 Sauce, 1/4 cup of molasses. Start
re-heating the sauce until slow boil, dump in the cold pork from the
fridge. alt. without sauce wrap the meat in foil and heat at 325F
oven for 15-20 minutes. Sauce can be stored and re-used, but remember
it will have pork fat in it now. Posted to the BBQ List by Carey Starzinger
on Jun 07, 1996. |
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