posted
I don't share this with many people, but squirrels are the best, and I cannot think of anyone else that I'd rather give these recipes to.
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WARNING!
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Rodent’s Barbecued Ribs or Pork Butt
6 Tbsp packed brown sugar 1/4 C chili powder (I make my own. See below.) 1/8 tsp ground mace 1/2 tsp ground ginger 1/4 tsp ground allspice 1/2 tsp cayenne pepper (I usually double or triple this, but I like it HOT) 1 tsp Colman's dry mustard 1/8 tsp fresh-ground black pepper 1/2 C white distilled vinegar 2 Tbsp molasses 2 Tbsp strawberry puree (or water) 1 1/2 tsp liquid smoke (I never use this since all my barbecue is done over hardwood smoke) 2 C Heinz Ketchup
In a pot, combine the brown sugar, chili powder, mace, ginger, allspice, cayenne, mustard, and black pepper. Add half of the vinegar, all the molasses, strawberry puree or water, and liquid smoke if you are using it. Stir the sauce until the dry ingredients are dissolved. Add the ketchup and stir to mix.
Bring to a boil over high heat, stirring constantly to avoid splattering. Then reduce the heat to low, cover the sauce, and simmer it for 1/2 hour. Remove from the heat and let sauce cool to room temperature. Then stir in the remaining vinegar, mixing well.
I always make this sauce the day before, and let is sit overnight to allow the flavors to meld. It really makes a big difference.
I use this with pork baby-back ribs, or pork butt.
If using ribs, remove the silver skin on the ribs. Sometimes pliers come in handy for this, but I usually just use my fingers. Bring the ribs (or the butt) to room temperature, and then slather them with plain yellow prepared mustard. Sprinkle the ribs with a mixture of 2-3 parts of brown sugar to one part of Creole seasoning (I prefer Tony Chachere's). The mustard will help the rub stick, and will also produce a nice "bark" on the ribs when they are smoked.
Smoke the ribs for 4 hours or so over hardwood (I like a combination of hickory and a small bit of cherry wood) at about 220 degrees, until the bones from the meat are protruding about a quarter of an inch, or until the center is done on a meat thermometer if you are doing a butt. Slather both sides with sauce, and leave on the smoker for another 15 minutes or so. Slather again just before serving. Or if you are a purist, serve the ribs as they are with the sauce on the side.
If you are making a pork butt, let it set for 15 or 20 minutes after you've pulled the meat off the grill. This will allow the juices to redistribute and you will end up with a much more tender and juicy chunk of meat. Then, shred the meat with your fingers or a couple of big forks or whatever you have handy.
I serve the pulled pork on a large homemade kaiser roll, with the bottom half of the bun hollowed out a little, and lined with a fire roasted and peeled fresh mild green chile. This will help the bun to be a little more "waterproof" and help to prevent sloppage (I love that word!). Doesn't taste bad either! Then put a bunch of meat and sauce on top of the chile, and top with a scoop of good homemade cole slaw before placing the top of the bun on top and screwing it down tight.
I often serve this with sweet white corn on the cob, when I can find good corn. Peel back the husks on the corn (don't remove them), and rub the cobs all over with butter. Please do yourself a favor and don't use margarine. Sprinkle with Creole seasoning. Then drizzle them with fresh lime juice, making sure to get plenty of juice on the inside of the husks. Cover the cobs back with the husks, and wrap them in foil. Stick them out on the smoker with the meat until they are done.
I always use dried peppers and spices for this that I powder myself in an electric coffee grinder that is dedicated for that purpose only.
I usually toast the chiles in the oven until they smell great and are crisp but not burned. I remove seeds and stems.
Rodent's Chili Powder
5 parts of dried ground New Mexico chiles 1 part dried ground cayenne pepper (you can substitute de Arbol, or Japones, even Piquins if you can find them) 1 part dried Pasilla or Ancho chiles 2 parts garlic powder 2 parts ground cumin (I toast these seeds in a skillet, careful not to burn and then grind them up) 1 1/2 parts of ground oregano (I use homegrown and whiz it up at the last minute)
I usually make a large amount of this and keep it in a tupperware container and use it throughout the season. Makes a wonderful bowl of chili, in addition to being used for my barbecue sauce. Try sprinkling some on popcorn, or put a pinch on top of a bowl of dip or deviled eggs before serving in place of paprika.
Making this powder will save you money in the long run over buying the premade stale stuff in the supermarket spice aisle. That stuff usually has a fair amout of salt in it too. Why pay for salt?
Have fun!
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posted
Dang girl you realy know how to cook! so if i do decide to do this ans impress my husband all to heack Can i please have the recipes for the kiser rools and the cole slaw? Forgive me if this seams a little greedy but hay i know a good thing when i see it. Thank you Mrs Triggerhpy
Wish I'd had that warning with the pizza....and my husband thanks you for this one in advance. Yes, this is Mr. "Real BBQ requires no sauce." He'll be changing that tune shortly...
posted
Sloppage? Methinks thy middle name is not Webster! It does seem to fit tho and I can hardly wait to use it!
Thanks for another great recipe. Think I will try it tomorrow. Is this the kind of recipe that tastes best the 2nd time around? We find that so many barbeque type recipes are like that.
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