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Plain Jane Ribs

edited 2:43AM in EggHead Forum
Dear Gang - Hard as it may be to believe, I have had a request for pork ribs "without all that smokey-spicey stuff". Was thinking of doing next batch of babybax or country style ribs with a basic garlic/salt/pepper/olive oil marinade or rub, with maybe some mild spices (rosemary?), cooked over lump in the usual fashion without any smoke chunx. Thought I might look at some of the pork loin/roast/chop recipes for some milder spice combos. Any suggestions??? E.B.


  • SpinSpin Posts: 1,375
    E.B.,[p]Check out Cat's recipe and cooking method for baby back ribs. The cook is unsauced and provides a mild flavoring, especially if the marinade is wiped off prior to cooking. Smoke using a mild taste. I like a 50/50 mix of hickory and apple chips (just a single handfull) used very early in the cook. The apple dulls the strength of the hickory and adds a subtle sweetness. Spare ribs are prepared the same way but require a longer cooking time. [p]Some of the very best results happen when you let the meat do the talking.[p]Spin[p]
  • Spin,
    Thanx for the tip - will check it out. Have to admit I like to "let the meat do the talking" myself sometimes. As the Deutschen say - "Einfach ist immer besser" i.e. - simple is always better. Thanx to anyone else who helps me out - gotta go to bed - went to work last nite around midnite, got home late this afternoon, & everything is goin' round in circles. Later - ERIC

  • FritzFritz Posts: 179
    E.B.,[p]Spin is right. Cat's Baby Back recipe is one for the ages.[p]Fritz
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