smoking

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So who decided that the only good ribs are BBQ’d Ribs ?!
Once you have tried these here knock-out babies, you might be hooked on this very different spin on one of Americas favorite pork cut’s.
I for one prefer this preparation to the traditional way of barbequing ribs. This way you will actually be able to taste the rib meat, as well as enjoy the unique texture of the ribs, all of which is lost after hours of grilling, smoking and then drowning in a bucket-load of bbq sauce.
Of course, there are some great bbq’d ribs out there, but in my own humble opinion, they are few and far between.
So here we go, great ribs served with a wonderful German potato and cucumber salad.
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Bon Appetit ! Life is Good !
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German Potato Salad
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Cornmeal Dusted Sauteed Pork Ribs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: single-cut pork ribs

: simmer ribs in salted water until tender but NOT falling apart, drain

: season with dijon mustard, sriracha, kosher salt , oregano and granulated garlic

: coat with a mixture of corn starch and corn meal ( 50/50)

: saute in peanut oil until golden and crisp

: meanwhile, prepare the potato salad from cooked, warm sliced potatoes and cucumbers (see link for instructions)

: remove ribs to absorbent paper, let rest for a minute

: Cornmeal Dusted Sauteed Pork Ribs

: Cornmeal Dusted Sauteed Pork Ribs

: Cornmeal Dusted Sauteed Pork Ribs

: Cornmeal Dusted Sauteed Pork Ribs

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In my humble opinion,

these days’ the word BBQ means different things to different people.
I have lately come to the conclusion that to the majority of folk’s BBQ describes a social gathering of one or more people, the main purpose is to cook out in the open, enjoy the weather, food and company. (Even BBQ restaurant’s used to cook their food outside).
Since each region, restaurant, family and grill cook swears that their version (smoking, grilling, open fire, covered grill, etc) is the gospel, describing BBQ as a cooking method seems rather futile to me .
However, I had many a chef getting his / her knickers in a twist discussing what BBQ actually and REALLY means, so I just accept whatever is the explanation of the day.
( Even the origin of the word Barbecue seems to have different proponents ).
If I take my classical french training into consideration, you have the cooking methods :
Grilling (never covered), Smoking (always covered) Jerking ( a combination cooking metod, since we grill, smoke and steam at the same time) and “the way of Life BBQ”, where we use any cooking method traditionally employed in our area and / or backyard, invite a bunch of friend’s and family over and have smoked, grilled, jerked food, maybe a barrel of beer and lot’s of fun.
BBQ – happy cooking outside, whichever way, as long as you are having fun ! 🙂
Please give us your opinion in the poll below.

Live is Good !

Brussels Grill: Mixed vegetables (Photo credit: batigolix)

Beef and Corn on a Charcoal BBQ grill (Photo credit: Wikipedia)

Some chicken, pork and corn in the barbeque (Photo credit: Wikipedia)

English: a typical offset bbq smoker (Photo credit: Wikipedia)

English: Image of a propane smoker in use. Diagrams the elements. (Photo credit: Wikipedia)

English: Preparing grill for grilling, grill with flames and cones. Česky: Příprava grilu pro grilování, gril s plameny a šiškami. (Photo credit: Wikipedia)

English: Chicken wings being cooked slowly over charcoal ashes. (Photo credit: Wikipedia)

English: “Little Chief” food smoker, popular in the Pacific Northwest for home smoking of fish and meat (Photo credit: Wikipedia)

Pork steaks cooking over a charcoal fire (Photo credit: Wikipedia)

English: A barbecue on a trailer at a block party in Kansas City. Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to slowly cook pork ribs and “drunken chicken”. (Photo credit: Wikipedia)

Can’t claim credit for this cooking, my friend Paul was responsible. (Photo credit: Wikipedia)

This is a traditional asado. The picture shows ribs grilled in the traditional Argentinean way. The meat is on top of the grill and the charcoal or wood at low fire under the grill. (Photo credit: Wikipedia)