REC: Diva Q's ribs

[Mayo]

http://recipes.howstuffworks.com/diva-q-ribs-recipe.htm

Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters
recipe. Our Pitmasters are really spontaneous and like to create their
recipes on the fly, so measurements and cook times are a little loose.
Tweak the recipes to suit your tastes and check out How to Grill Food
for more tips.

INGREDIENTS
INJECTION
lime juice
chipotle powder
pineapple juice
canola oil
molasses
DIVA Q RIB RUB
cumin
cayenne pepper
chipotle peppers
paprika
DIVA RIB WRAP SLURRY
brown sugar
honey
apple juice
butter
ribs
PREPARATION:

Remove back flap. Trim to a St. Louis cut.
Apply rub, then place on cooker at 225-250 degrees for 2 1/2 hours.
Remove ribs from cooker and wrap. Cook another 2 hours.
Periodically baste with juices.

[Janet Wilder]

Too many ingredients for me. I just rub them and smoke them. Not a
single person has ever complained about my ribs and they were my late
husband's favorite.

We Texans are not known for watering down our meat while cooking it. We
even serve Barbecue sauce on the side, never on the meat.

--
From somewhere very deep in the heart of Texas

[Mayo]

Texas BBQ is known for slat and a pepper and not much else, you're
purists who let the smoke do the talking, which is cool.

Given the choice between Texan BBQ and KC - it's Tejas all the way!

But there is merit in giving ribs a good flavor sauna too, as Diva Q does.

I believe they're from Portland, Or.

[bigwheel]

Mayo;1970181 Wrote:
> 'HowStuffWorks \"Diva Q's Ribs\"'
> (http://recipes.howstuffworks.com/diva-q-ribs-recipe.htm)

Wow..that recipe list looks like War and Peace. Don't forget to glaze
with Texas Pepper Jelly.




--
bigwheel

[Mayo]

On 9/15/2014 9:06 PM, Sqwertz wrote:

> I don't know or care who this "Diva" is, but nobody in their right
> mind injects pork spare ribs (or back ribs).

Sure they do.

In fact Myron Mixon get the same results by brining them before the rub
goes on.

> And especially with LIME
> JUICE. And then it gets even more ridiculous when they wrap them for
> two hours, yet continue to baste them. Idiots, whoever or whatever
> they are.
>
> -sw

You have even less of a clue about cooking ribs than your trollish svengali.

[Nunya Bidnits]

Yeah, that recipe sounds nasty. Something's fishy with that recipe anyway.
It doesn't sound like something that would come from that source. You won't
find anything like that on DivaQ's website at http://divaq.ca/.

All that is needed for excellent ribs is whatever rub you like that has
least a bit of sugar and plenty of salt and some black pepper, applied
fairly generously and allowed to stand 30 minutes before putting in the pit.
But injecting ribs and all that other noise is silly. And only a dummy would
wrap and unwrap their ribs to baste them and DivaQ are no dummies. Even the
best heavy duty double wrap is going to leak if you keep screwing with it.
Anway you just set them in the cooker in their wraps, bone side up, so the
meat side needs no basting.

Anyway I notice the posted recipe isn't from their site, but from one of
those general "how to do everything" websites.

If a person wants sweet wet ribs, all that is needed in the wrap is brown
sugar and honey and that is poured off after the wrap. Regardless of any
adds, wrap should be tight. After wrap, ribs should be rested with an
optional sauce glaze. Of course the sauce is expected around these parts.

The Casa Mayo troll will be along directly with the predictable bogus
"statistics" it likes to stalk me with. Ignore, it's total BS.

MartyB

[Mayo]

It came from the BBQ Pitmasters program, take it up with them.

> All that is needed for excellent ribs is whatever rub you like that has
> least a bit of sugar and plenty of salt and some black pepper, applied
> fairly generously and allowed to stand 30 minutes before putting in the
> pit. But injecting ribs and all that other noise is silly. And only a
> dummy would wrap and unwrap their ribs to baste them and DivaQ are no
> dummies. Even the best heavy duty double wrap is going to leak if you
> keep screwing with it. Anway you just set them in the cooker in their
> wraps, bone side up, so the meat side needs no basting.

This from the man who team ranks:


http://www.nationalbbqrankings.com/ranking/team/4202

Ribs Contests
Contests since 23/Apr/2010
Current rank: 818th (Updated: 25/Feb/2013)

> Anyway I notice the posted recipe isn't from their site, but from one of
> those general "how to do everything" websites.

Shocking I say, shocking!

> If a person wants sweet wet ribs, all that is needed in the wrap is
> brown sugar and honey and that is poured off after the wrap. Regardless
> of any adds, wrap should be tight. After wrap, ribs should be rested
> with an optional sauce glaze. Of course the sauce is expected around
> these parts.

KC, where good BBQ goes to die....

> The Casa Mayo troll will be along directly with the predictable bogus
> "statistics" it likes to stalk me with. Ignore, it's total BS.
>
> MartyB

Nah, it's factual and it chaps your hide, Luzer Q.

[Mayo]

http://recipes.howstuffworks.com/clarke-ribs-recipe.htm

Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters
recipe. Our Pitmasters are really spontaneous and like to create their
recipes on the fly, so measurements and cook times are a little loose.
Tweak the recipes to suit your tastes and check out How to Grill Food
for more tips.

INGREDIENTS

RUB
mustard
salt
cayenne
chili powder
brown sugar
paprika
garlic powder
onion powder
WRAP
honey
brown sugar
liquid margarine
peach juice
spare ribs
PREPARATION:

Trim ribs to St. Louis style, remove membrane.
Coat a thin layer of mustard. Apply rub over mustard. Allow 15 min for
ribs to sit & absorb.
Cook at low temp for 3 hours, then place in wrap and return to heat for
another 45 min.
If necessary, place ribs for a short time on high heat to prefect
caramelization.

[Mayo]

On 9/16/2014 10:32 PM, Ed Pawlowski wrote:
> On 9/16/2014 8:14 PM, sf wrote:
>>
>>
>> I went to alt.food.barbecue to see what that's all about. It's filled
>> with trolls and spam. Not one decent thread since June when Piedmont
>> wondered where everyone went. Hope there's a decent BBQ group to join
>> on Facebook.
>>
>>
>
> Used to be a good group with a lot of good information and knowledgeable
> posters.. Faded away over a year ago.


Killed off by Marty and Squishy.

[Bregs]

On Tue, 16 Sep 2014 13:00:34 -0500, Nunya Bidnits wrote:

> Ignore, it's total BS.
>
> MartyB

Ever watch Marty's leering trailer trash video?

http://www.youtube.com/watch?v=f-YvDJmJN20

At apx. 5:27....

[Cheryl]

On 9/16/2014 2:00 PM, Nunya Bidnits wrote:
>
> The Casa Mayo troll will be along directly with the predictable bogus
> "statistics" it likes to stalk me with. Ignore, it's total BS.

I haven't had time to read here much lately, but I see she's off her
meds again. Another name to KF. Again.

--
ღ.¸¸.✫*¨`*✶
Cheryl

[Bregs]

> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw