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  1. #1
    Thailand Expat
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    SEA's Bar BQ'd Ribs

    I enjoy cooking and I enjoy Bar BQing Amerc style. This past week I had a craving for some Bar BQd pork short ribs with a spicy dry rub and fortunately when conducting the inventory of condiments and required items to make, found them to be already present in the household. Sure, there are lots of ways to rustle up some Bar BQd pork ribs, but this is the way I like them and this is the way I made them up.
    I first put the pork short ribs in a steamer. The ribs were not put in the water but on a rack above the water and steamed for about 5 min. This allows the meat to be pulled off the bone when eaten after they have been grilled. This are 2 pics of what the ribs looked like in the steamer before being steamed:



    The next step was to spray a 50-50 water/vinegar onto both sides of the meat and then rub both sides of each set of ribs sections (3 short ribs per section) with the dry rub. I like and usually use a Cajun rub but on this day I used McCormiks Grill Mates family of condiment/seasoning, specifically the Spicy Montreal Steak prepare recipe mix. It has the right amount of black and red peppers to make it spicy and plenty of garlic, a small amount of dill, some paprika and salt Here is a pic of the rubbed meat on plate prior to being put on the grill.


    Now, out to the grill. I have and used a Charbroil 4 burner gas grill with plenty of BTUs but am unable to recall the exact amount. I preheated the grill for about 10 min, and just after placing all the meat on the grill go back to the first piece placed on the grill and turn them over. The hot grill plates from the preheat will sear the meat and allow for the natural juices to remain in the meat. When the turning of the meat is completed I reduced the heat of the grill to medium low. I continually and generously sprayed the ribs with the 50-50 water/vinegar mix during the Bar BQing process. So the ribs did not burn, I also like turning the ribs after about 5 min. I grilled the meats for about 15-20 min. This is not a process I would walk away from as the ribs are best wen turned and sprayed with the 50-50 mixture as noted above. Here are the ribs on the grill.



    Here is a picture of the ribs after the BarBQing was completed and before eating. I served them with some home made cabbage slaw (sorry, no pics of this) and some Bruschetta on toast (pics of Bruschetta I make are posted in a Previous thread) along with my beer of choice San Mig Light.
    "Don't Sweat the Small Stuff....and it is all small stuff"

  2. #2
    On a walkabout
    Loy Toy's Avatar
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    Delicious I am sure mate.

    Thanks for sharing.

  3. #3
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    Yes, delicious by my taste mate and thanks. Enjoyed with no complaints as this meal was in solitude.... Hoooooa! Here is the finished produce before being eaten....



  4. #4
    Thailand Expat
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    All I needed was some fresh home made crisp "apple pie" for the aftermeal sweet to make it even better.

  5. #5
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    Damn, that looks good and easy.

  6. #6
    Thailand Expat
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    Quote Originally Posted by Sir Wilson View Post
    Damn, that looks good and easy.
    And not too long to make either. About 3 beers time worth.....

  7. #7
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    Nice grill. Where did you pick that up?

  8. #8
    sabaii sabaii
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    I'm off to find a steamer. mmmm

  9. #9
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    Quote Originally Posted by The Fresh Prince View Post
    Nice grill. Where did you pick that up?
    When I came this way, I was making a conscious commitment and knew that I wanted some of the comforts of the possessions that I had picked up throughot the world and some comfort items that were way too expensive to purchase here so I brought over a 20 foot container of these nice comfort items. The grill was one of them. Not a top of the line by any streach but very accomodating for my purposes. It is holding up well and cooks like a charm. Oh yea, it has a 5th burner also, it is on the side for cooking or heating up items not on the grill. It is missing a rotissary though. I should have gotten on.... Would not want to be without this item though and am happy I brought it. Thanks for the recognition F Prince....

  10. #10
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    When Timber and bride where here visiting a while back I had to keep pushing him away from the grill as old habit die hard. I wnated to give him a break from being on the grill and I did the cooking that day. I did get a thumbs up though .......

  11. #11
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    Don't mean to move your thread off course but I had some fantastic ribs over the weekend at Theppasit Market in Pattaya. A new stand opened selling slabs of ribs for 200 baht per kilo. They are cooked in a big earthenware smoker. I had half a slab and was blown away by how tender and delicious they were.

  12. #12
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    I'm inspired mate. Cheers.

  13. #13
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    Quote Originally Posted by sabaii sabaii View Post
    I'm off to find a steamer. mmmm
    Sabaii, U probably already understand that the concept of steaming is to loosen up the meat from the bone.... it is the grilling/Bar BQ'ing that really allows the marinade or dry rub to give the meat the flavor. One things is don't forget to have a spray bottle of the 50-50 water vinigar mix and to use it liberally during the grilling process.

  14. #14
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    Quote Originally Posted by Humbert View Post
    Don't mean to move your thread off course but I had some fantastic ribs over the weekend at Theppasit Market in Pattaya. A new stand opened selling slabs of ribs for 200 baht per kilo. They are cooked in a big earthenware smoker. I had half a slab and was blown away by how tender and delicious they were.
    No prob Humbert.... From one rib lover to another.... was down that way myself not too long ago but not familiar with where the market is... there are so many of them. You have GPS coordinates?

  15. #15
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    Quote Originally Posted by SEA Traveler
    No prob Humbert.... From one rib lover to another.... was down that way myself not too long ago but not familiar with where the market is... there are so many of them. You have GPS coordinates?
    The weekend market is about half a km from the intersection of Theppasit and Sukhumvit Roads. Lotus and the Outlet mall are roughly on the same corner but they face Sukhumvit and the weekend market is on Theppasit.

  16. #16
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    Quote Originally Posted by Humbert View Post
    Quote Originally Posted by SEA Traveler
    No prob Humbert.... From one rib lover to another.... was down that way myself not too long ago but not familiar with where the market is... there are so many of them. You have GPS coordinates?
    The weekend market is about half a km from the intersection of Theppasit and Sukhumvit Roads. Lotus and the Outlet mall are roughly on the same corner but they face Sukhumvit and the weekend market is on Theppasit.
    I know the area. Thanks.

  17. #17
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    Great, just had some Cajun seasoning arrive from the states too.

  18. #18
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    Theres a bloke called doc up here in udon thani that manufactures the best stainless bbqs cum grills in the world.delivers as well. can be found on the udonthanimap.com forum.check it out

  19. #19
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    Looking very nice ST

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    If anybody here ever get down Koh Samui way. Go to JORDANs bar at Maenam. Stewart the owner does fantastic spare ribs, so tender and filling, so much so that i usually take half home. He also makes delicious meat pies and sausage rolls.

  21. #21
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    Quote Originally Posted by dake333
    can be found on the udonthanimap.com forum.check it out
    Or even udonmap.com

  22. #22
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    Looks nice Sea Traveler. Did you use regular vinegar with your spray mix?

    Have cooked tons of ribs but never with vinegar spray. As soon as I read it I started thinking how red wine vinegar might taste on this recipe.

    It might be a bit over-powering though. I'll have to experiment a bit with this idea. Maybe 1/4 red wine vinegar, 1/4 white vinegar to 1/2 water. Just a thought.

    Hmmmm. Maybe add a teaspoon of liquid smoke to the mix too.........

    Anyhow, thanks for pic's and the recipe.
    Last edited by jaywalker; 28-09-2010 at 07:05 PM.

  23. #23
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    Quote Originally Posted by larvidchr View Post
    Looking very nice ST
    Hey Lav, U supply the San Mig and I'll do the same on your virgin grill at the hooch.

  24. #24
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    Quote Originally Posted by jaywalker View Post
    Looks nice Sea Traveler. Did you use regular vinegar with your spray mix?

    Have cooked tons of ribs but never with vinegar spray. As soon as I read it I started thinking how red wine vinegar might taste on this recipe.

    It might be a bit over-powering though. I'll have to experiment a bit with this idea. Maybe 1/4 red wine vinegar, 1/4 white vinegar to 1/2 water. Just a thought.

    Hmmmm. Maybe add a teaspoon of liquid smoke to the mix too.........

    Anyhow, thanks for pic's and the recipe.
    I used regular white vinegar JWalk but I suppose the red would work as well. Let me know how it works out for you. I like the liquid smoke idea.

  25. #25
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    Quote Originally Posted by SEA Traveler
    I like the liquid smoke idea
    You can make your own liquid smoke. Get a huge block of ice from the ice factory, put it in a pan that will have enough volume to hold the water when the ice has melted. Then pop the whole thing in your smoker.

    I've not tried it yet but have been reading about it on the net.

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