Max Carnage

Houston: Some thoughts

28 posts in this topic

Done!

I made one slight modification to the recipe which came to me as I cooked.

Smoke the ribs with the dry rub and then bake in the oven for the glaze. This eliminates the chance that the smoke won't take with the glaze already applied.

Worked a treat and I think I've got the best of both worlds

5 hour smoked ribs. I used hickory and dry rubbed and marinaded for 24 hours.

dry rub

1 tsp sage powder

1 tsp garlic powder

3 tsp onion powder

1 tsp celery seeds

1 tsp cumin

1 tsp coriander

1 tsp ginger

1 tsp white pepper

1 tsp chilli powder

2 tsp paprika

3 tbsp brown sugar

1 tsp salt

post-106-021143400 1316342605_thumb.jpg

glaze:

1/2 cup of tomato sauce

3 tbsp brown sugar

1 tbsp golden syrup

1/4 cup orange juice

1/2 cup water

2 tbsp worcestershire sauce

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Done!

I made one slight modification to the recipe which came to me as I cooked.

Smoke the ribs with the dry rub and then bake in the oven for the glaze. This eliminates the chance that the smoke won't take with the glaze already applied.

Worked a treat and I think I've got the best of both worlds

5 hour smoked ribs. I used hickory and dry rubbed and marinaded for 24 hours.

dry rub

1 tsp sage powder

1 tsp garlic powder

3 tsp onion powder

1 tsp celery seeds

1 tsp cumin

1 tsp coriander

1 tsp ginger

1 tsp white pepper

1 tsp chilli powder

2 tsp paprika

3 tbsp brown sugar

1 tsp salt

post-106-021143400 1316342605_thumb.jpg

glaze:

1/2 cup of tomato sauce

3 tbsp brown sugar

1 tbsp golden syrup

1/4 cup orange juice

1/2 cup water

2 tbsp worcestershire sauce

Stuffed it. With the glaze

post-106-081773100 1316342833_thumb.jpg

After a cursory taste this is the best of both worlds as far as ribbage goes. It's still juicy and tender. The flavour is exceptional. It is a fair amount of work but the results are exceptional.

The orange juice in the glaze made a substantial difference. I only baked in the oven (the glazing phase) for 45 mins. Three washes all over with the glaze mix. 15 mins repeat. I think you could do coke. Root beer as dose suggests. Even add some Jim beam. Possibilities are endless but until I hear of a better recipe I am the lord of the pork! :flex:

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I am the lord of the pork! :flex:

Impressive. I am still trying to just do a rubbed and smoked rib well. I almost got there last week, grabbed a few off the end to test, flavour was good, juicy and tender but no sludge.

Then I decided to do a quick bit of science and buggered both slabs. Very depressing, got to learn to just eat it when it is ready.

I guess I am the lord of the goose.

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