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Date Posted: 19:42:42 03/09/03 Sun
Author: Mop
Author Host/IP: d141-134-93.home.cgocable.net / 24.141.134.93
Subject: Re: Camp 31
In reply to: Earl 's message, "Re: Camp 31" on 18:59:00 03/09/03 Sun

Earl, to be quite honest, it was beef ribs that started the whole bbq 'thing' for me from the burger burning level to it becoming my hobby.

Ny neighbor who's wife is the Public Relations Person for Weber Barbecue Canada is the one who put me onto them.

He gave me a simple 'mop'recipe (hence the forum name) and a simple technique for cooking them.

I have the mop written down somewhere but here is how we cooked the beef ribs.

Equal parts of garlic powder, salt and ground pepper.
Cut all ribs seperate from each other and coat each rib liberally with the rub.
Back then I had no idea about temps so he just went by being able to hold your hand over the bbq grate for just about as long as you can, very few briquettes and fire almost out.
I would now take a guess at around the 175- 200 max.

When the coals were low and slow we put the ribs directly on the grill in a pyramid type pile and every now and again, lift the lid, rotate the stack of ribs and 'mop' em.
Mix another drink, shoot the shite, again, open the lid, rotated the ribs and mop em again.
The aroma from the beef and the mop was one of the best I have ever experienced still, to this day!

After 2 to 2.5 hours of rotating, mopping and the deck filling up with a few neighbors and some family the ribs were ready.
It really opened my eyes from the bbq'n I had been doing all these years,,,,it was worlds apart from what I have ever done.
Like I said, it was the beginning of the 'hobby.
I have been to other places where they cooked them directly on the grill at a much higher temp without 'rendering' out the fat and it was not the same.
I don`t know about you but I find beef fat repulsive as compared to pork fat and if its not ALL rendered out it can be a turn off.

I am looking forward to getting that batch of ribs......low and slow.
I didn`t use any wood for smoke as I find the sizzling juices from the ribs on the coals plenty enough for me...

Give em a try sometime, that new cooker you got would be the cats arse for them.
I don`t know how the ceramic cookers would do, I`m sure they would be great for it but never tried using any of mine.

Try em!, nice change from the same three or four things we seem to get caught up in doing all the time.....

Roger

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