Ribs and cornbread

[Glaucus]

Now these aren't my recipes, I'm slows going through some different rubs and BBQ sauces.
So tonight it's Kansas style rub and Kansas style BBQ sauce


Rub
http://bbq.about.com/od/rubrecipes/r/bl91211a.htm
(used 1/2 recipe)
Ingredients:

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Preparation:

Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.


BBQ sauce
http://bbq.about.com/od/barbecuesaucerecipes/r/bl91211c.htm
Ingredients:

1 cup ketchup
1/4 cup water
1/4 cup vinegar
1/4 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne
Preparation:

Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.

Cornbread
http://allrecipes.com/recipe/savory-corn-muffins/
Ingredients

1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
Directions

Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

Ribs-
It's best if you peel the membrane from the back off, however if you don't have pliers then it's near impossible. So get down b&q and pick up a cheap pair and keep it for cooking, snipe nose pliers would be much better than these.

Pulling membrane off

Peeled

Rub- I decided to add celery salt as well

Rub generously over the ribs on both sides, add a little water, then cover in foil and place in a oven at 180 for two hours.

After ~2hrs can tell they are ready by the amount the meats pulled back of the bone

BBQ sauce, added crushed chillies as well

Cornbread

Stiff paste

Wet mix

Completed batter

Muffins

Smoother the ribs in the. BBQ sauce, then slap on the BBQ, under the. Grill or in a. Very hit oven for about 5mins a side just to camarlised up nicely.

Final dish, rubbish pic. I should have checked before demolishing It. Ribs, cornbread with butter, coleslaw and beans.

 

[Glaucus]

Well got to say the rub was absolutely amazing and well worth a try.

The sauce on the other hand was rubbish, no depth or richness to it. Added some soy sauce in the end which improved it slightly.

Top 10 rib rubs
http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm

Top 10 BBQ sauce
http://bbq.about.com/od/barbecuesaucerecipes/tp/10barbecuesauce.htm

I absolutely love cornbread it's amazing, especially warm with butter on. Also if you want something different for a weekend brunch, cornbread, butter and golden syrup is amazing.

 

[Glaucus]

Looks good so far. You really need to buy a keyboard though

Never, would help if I got the screen fixed, so it didn't randomly type stuff.

BBQ ribs I love, cornbread is the most over-rated thing in America IMHO

Heathen, cornbread is amazing, needs to be warm and moistened with some better. Also great with golden syrup as a hefty brunch.

 

[Glaucus]

If it has a usb port and can accept normal keyboards I'd be happy to send you a spare one

I wouldn't use it and it wouldn't improve things that much. Just go from random words to total misspelling. My English skills where legendary on a desktop.

On the bake beans front. You haul try the ones from primal grill, simply stunning. Not really baked beans though. I'll see if I can find the recipe.

Ignore. Baked beans though and just add more black and kidney beans. My normal BBQ sauce goes really well in the recipe. My normal BBQ sauce can be found here http://forums.overclockers.co.uk/showthread.php?t=18208397&highlight=Preserving

Ingredients:
1 pound smoked bacon cut into 1/4 inch slivers
1 can (15 ounces) black beans
1 can (15 ounces) dark red kidney beans
3 cans (each 15 ounces) baked beans or pork and beans
1 large sweet onion, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 poblano pepper or green bell pepper, seeded and finely chopped
4 cloves garlic, minced
3 to 6 jalapeno peppers, seeded and diced (for hotter beans, leave
the seeds in)
2 cups sweet red barbecue sauce (your favorite commercial brand)
1-1/2 cups firmly packed light brown sugar, or more to taste
1/2 cup Dijon mustard, or more to taste
2 teaspoons liquid smoke (optional; see Note)
Coarse salt (kosher or sea) and freshly ground black pepper


Other Items Needed:
1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood
chips or chunks (preferably pecan or hickory) soaked for 1 hour in water to cover then drained

Directions:
Place the bacon in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste. The beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (You can drizzle a few tablespoons of bacon fat over the beans for extra flavor.)

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals.

When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve.

Note: If you cook the beans on a gas grill, you probably wont be able to generate enough smoke for a strong wood flavor. Add the liquid smoke in this case.

 

[Glaucus]

I have his ribs ribs ribs book.