Food
Ribs, Chops, Steaks & Wings
Food
Ribs, Chops, Steaks & Wings
If there's one thing my husband loves, it's barbecue. (I think it's from watching a few too many Diners, Drive ins & Dives.) If it's meat, and it's cooked on a grill, he's in. Don't even have to ask. [caption id="attachment_612" align="aligncenter" width="250" caption="Ribs, Chops, Steaks & Wings by Ray "Dr. BBQ" Lampe"]
[/caption] Chronicle Books kindly sent me along a copy of Ray "Dr. BBQ" Lampe's newest book:
Ribs, Chops, Steaks & Wings - Irresistible Recipes from the Grill, Stovetop and Oven. Needless to say, my husband was happy to help me try out a recipe from the book. First, the rub. We chose Rib Rub #99 (there aren't really 98 other rib rub recipes in the book, so I'm not sure where the #99 came from). Here are the ingredients, just waiting to get all rubby with it:
Once we combined the ingredients, it's time to massage all that yummy flavour into the meat (in this case, pork loin baby back ribs):
Then it was time for the barbecue! The recipe/cooking method we chose was for the Memphis Dry-Rubbed Back Ribs. We decided to use hickory chips, wet and wrapped in a foil packet since the recipe called for smoking with apple or cherry wood (we had neither - necessity is the mother of invention). The whole kit and kaboodle went into a 300 degree F BBQ for two hours and then got cranked up at the end to 400 F get a nice crust on the whole thing. Looked yummy enough to eat:
Which we did, with great gusto and enjoyment. And what was the final verdict? Definitely a recipe to do again - the dry rub was fantastic and the ribs were incredibly tender after the long slow go in the barbecue. However, we really should have used a proper oven thermometer to help regulate the temperature inside the barbecue - something we'll be sure to do the next time. This slim volume of barbecue recipes (just 132 pages and 48 recipes) is a great way to get your toes wet in the world of grilling meats. It's got fabulous photos of each recipe, great background and instructions without being too complex or intimidating. Of course, it may make you want to cook more meat. But hey, there's always the treadmill, right? :) For more about Dr. BBQ himself, check out his
official web site.
[/caption] Chronicle Books kindly sent me along a copy of Ray "Dr. BBQ" Lampe's newest book:
Ribs, Chops, Steaks & Wings - Irresistible Recipes from the Grill, Stovetop and Oven. Needless to say, my husband was happy to help me try out a recipe from the book. First, the rub. We chose Rib Rub #99 (there aren't really 98 other rib rub recipes in the book, so I'm not sure where the #99 came from). Here are the ingredients, just waiting to get all rubby with it:
Once we combined the ingredients, it's time to massage all that yummy flavour into the meat (in this case, pork loin baby back ribs):
Then it was time for the barbecue! The recipe/cooking method we chose was for the Memphis Dry-Rubbed Back Ribs. We decided to use hickory chips, wet and wrapped in a foil packet since the recipe called for smoking with apple or cherry wood (we had neither - necessity is the mother of invention). The whole kit and kaboodle went into a 300 degree F BBQ for two hours and then got cranked up at the end to 400 F get a nice crust on the whole thing. Looked yummy enough to eat:
Which we did, with great gusto and enjoyment. And what was the final verdict? Definitely a recipe to do again - the dry rub was fantastic and the ribs were incredibly tender after the long slow go in the barbecue. However, we really should have used a proper oven thermometer to help regulate the temperature inside the barbecue - something we'll be sure to do the next time. This slim volume of barbecue recipes (just 132 pages and 48 recipes) is a great way to get your toes wet in the world of grilling meats. It's got fabulous photos of each recipe, great background and instructions without being too complex or intimidating. Of course, it may make you want to cook more meat. But hey, there's always the treadmill, right? :) For more about Dr. BBQ himself, check out his
official web site.
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