Texas baby back ribs are actually the bones of rib eye steak cut in slab form. There is lots of meat between the bones, but also lots of tough connective tissue which needs to be cooked low and slow to create the tender lusciousness we all know and love. Tom made a mop sauce out of beer, Gerry's red hot sauce, smoked paprika, brown sugar, cayenne, cumin, garlic, onion powder, worcestershire sauce and a little ketchup. More sweet than hot! Then on the grill at a very low, indirect heat for 3 hours.
Texas baby back ribs are actually the bones of rib eye steak cut in slab form. There is lots of meat between the bones, but also lots of tough connective tissue which needs to be cooked low and slow to create the tender lusciousness we all know and love. Tom made a mop sauce out of beer, Gerry's red hot sauce, smoked paprika, brown sugar, cayenne, cumin, garlic, onion powder, worcestershire sauce and a little ketchup. More sweet than hot! Then on the grill at a very low, indirect heat for 3 hours.
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