When you see the Miller bottles in this photo, you will know this is not a new recipe.
I have been at this cooking stuff for quite a while and have recipes and photos that are somewhat dusty. As an antique auctioneer might say, "This one is not an antique, but it certainly has some age on it."
As far as I know, BBQ hasn't changed all that much in the last fifteen years, at least for me. They still sell country style pork ribs (rib sized slices of pork loin with no rib bones) at Piggly Wiggly and I still like to rub them with some of ZeroBear PolyBear's world famous dry rub and smoke them slowly on the grill. Country style pork ribs are somewhat dryer than real ribs, but boy are they tasty on the plate. We will do real Pork Ribs later.
Here is how I do them.
Ingredients:
One or two packages of Country style Pork Ribs (not really ribs) from the butcher's counter.
A healthy four or five Tablespoons of ZeroBear's World Famous Rib Rub and three Tablespoons of Brown Sugar.
The bear doesn't care if you make it yourself. If you choose to purchase your dry rub from ZeroBear. he sells it for $876,448,937,277.43 for an eight ounce bottle.
If you do it yourself, it mixes like this:
mix well in bowl and store in an old sealable spice bottle.
You will need a BBQ pit with charcoal fire, away from (not underneath) your pork pieces.
Coat pork liberally with dry rub and a couple or three Tablespoons of Brown Sugar.
Onto the grill, away from charcoal, not directly over it.
Adjust heat to cook slowly for an hour or two to help tenderize the pork.
Add Your favorite BBQ sauce. Coat liberally several times and continue cooking to set the sauce.
I like Potato Salad, maybe some beans, bread, and usually some amber fluid with my pork.
This series of photos is maybe 12 years old. I have repeated this dish exactly the same way probably 20 times in the last twelve years, always the same, except I used newer Beer.
Thanks for looking at my post.
Gid Bless You.
11 comments:
I prefer country style ribs because they're meatier than those wimpy baby back ribs. Thank you for your dry rub recipe. It's very similar to my house rib rub seasoning. I put the rub all over the ribs after pulling off the silver skin, wrap them in foil and put them in a 300-degree oven for a couple of hours till they are tender. Then I put them on the outdoor grill to get some smokey flavor. Yum.
9:32 Thank you. This Pork Rub is not really my recipe. It actually is the Copyrighted property of ZeroBear PolyBear, Esq, BS, MS, Phd, MP, RD, TC, JPD, FTC, PSP, GRD, HPP, BTC, NED, KKE, SOB And is used here because he wasn't in the room when I typed it out/
I would eat that for breakfast!
Love the dry rub bottle and cost. Too funny! Recipe sounds great.
Always enjoyable.
Do you still own that Silverado? If so, since you are in such an advanced age would you be willing to sell it to me? It looks perfect for a Carolina squat!
All looks awesome and no Bud Light!!
" Love the dry rub".
Same here ...
but pouring a bottle of store bought BBQ sauce on the finished product would ruin the effort
spent on preparing the dry rub.
We need more people like you! I like your style and your recipes . You ROCK
Love JJ but your recipes are what make me check in every few days! Love it!
Any Southerner knows you 'pose to have a wet warsh-rag beside a plate of BBQ, not no cloth napkin stuffed in a ring.
Hint: You can't no longer find real strong, sectional paper plates at the stores. I have to order them off the internets. Plastic plates melt and who wants to warsh dishes after bar B Que? Where's the devilish eggs?
Post a Comment