Ok.. secret recipe

Discussion in 'Just Good Food' started by rat, Mar 27, 2006.

  1. rat

    rat Legbone

    Dec 13, 2005
    I'm feeling a little generous tonight so heres the deal...

    pork ribs.. marinate in 1cup Otts original dressing (this is the french type dressing, with the horseradish), 3 tsp red wine vinegar, 1/2 can beer (drink the other half), 3 tbsp terryaki.

    Let'er sit for 24hrs in the fridge, slow smoke bout 4 hours indirect with charcoal... add soaked applewood every hour. dont allow the temp to get above bout 250. Foil, return to the grill for bout an hour and ring the dinner bell. Top wiff your fav bbq sauce, if you need to. :dancin::dancin:
     
  2. FiremanBrad

    FiremanBrad New Member

    I know better'n dat, you drank more'n a half a can!!!???!!
     

  3. rat

    rat Legbone

    Dec 13, 2005
    I did say 4 hours didnt I lol
     
  4. FiremanBrad

    FiremanBrad New Member

    Lol, missed that part...drink one for me!!!
     
  5. Cburrows_tx

    Cburrows_tx New Member

    Nov 24, 2004
    Lamar Co. Texas
    I cannot give my secret recipes away!!!!! That is crazy!

    But it sounds great!!!
     
  6. rat

    rat Legbone

    Dec 13, 2005
    C'mon... whats your secret recipe? B4 I fall asleep!!
     
  7. Cburrows_tx

    Cburrows_tx New Member

    Nov 24, 2004
    Lamar Co. Texas
    It will take me a few to type it out!!!! But I will release it in a bit!!
     
  8. rat

    rat Legbone

    Dec 13, 2005
    Im'a waitin.. hurry up will ya!! lol
     
  9. steer_cutter

    steer_cutter Guest

    If I may say so, it doesn't look to me like she was talking about "ribs" Rodent.

    This sounds good, I am a beef man but will be sure to try it.
     
  10. rat

    rat Legbone

    Dec 13, 2005
    How bout deer.. you eat this?
     
  11. FiremanBrad

    FiremanBrad New Member

    Ok, that does it, time for suppa!!! I'm havin deer loin too!!!
     
  12. steer_cutter

    steer_cutter Guest

    that looks delicious. even those Pontiac's. what is that greenery? it's very nice.
     
  13. Cburrows_tx

    Cburrows_tx New Member

    Nov 24, 2004
    Lamar Co. Texas
    The best pork loin you will ever eat!!!

    1 can of pineapple
    1 orange
    1 lemon
    fresh parsley

    cut fruit and scrape peels out...mix together and cover loin in container, then sprinkle with fresh parsley. Cover and refridgerate.

    in another small container

    1/2 cup shiraz wine
    2 tablespoons balsamic vinager
    1/4 cup pear wine vinagerette
    1/2 teaspoon fresh ground pepper
    1 talbespoon extra virgin olive oil
    1 tablespoon parsley
    mix and add the peels off the orange and the lemon.

    Refridgerate over night

    Place loin in roasting pan with pineapple still on it.
    Pour the other ingredents over and add 1/2 cup water to pan.
    Cover and place in oven set on 200 for 8 hours!

    Ok there you have it!!!
     
  14. MrsRebel

    MrsRebel New Member

    Sep 22, 2006
    Ozark, MO
    I know this one hasn't been touched in a while but what size pork loins and what poundage for the pork ribs???
     
  15. mx1alex

    mx1alex #HFBO

    Mar 26, 2008
    #HFBO
    Did you know.... Wrapping meat in foil during cooking is called the Texas crutch.

    And what type of ribs we talking bout hear Rat? Country, Spare, Babyback?
     
  16. Chairman

    Chairman Senior Member

    Dec 2, 2002
    Henry County

    Hey, there's grass in your plate...did the venison fall off the grill?! :rof2:

    No big deal...I'd still eat it, too. :whistle:
     
  17. Mailman

    Mailman Well-Known Member

    Feb 2, 2005
    Blue Springs Mo
    Somebody say GRASS?

    That sends me back to the '60s

    (clarification.....I mowed grass after school)..:whistle:
     
  18. MrsRebel

    MrsRebel New Member

    Sep 22, 2006
    Ozark, MO
    On a serious note what type of meat and how much. I am wanting to put these in the cookbook.
     
  19. rat

    rat Legbone

    Dec 13, 2005
    I almost exclusively babybacks but any will do.
    We get a longer cut called St. Louis style here thats good too.
    And yea... the foil isnt necessary unless you want that much smoke flavor.
    Thin cuts and too much smoke sometimes sours me out... you can foil it, get the benefit from the slow heat and stop the smoke flavor.
    I'd never cover a pork butt with foil... nope. :claphands:
     
  20. mx1alex

    mx1alex #HFBO

    Mar 26, 2008
    #HFBO
    I like babybacks the best as well. According to my smoking books, 30 minutes of smoke is enough to get all the smoke favor into the meat.