Saturday, June 27, 2015

Rib Tickle Bar-B-Que Boneless Country Style Ribs








     Rib Tickle!
     Rib Tickle BBQ, Tickle Rib BBQ and Dry Rub BBQ are all the same thing.  Some old time BBQ cooks used to refer to dry rub BBQ with the word Tickle.  Ribs are a ticklish spot for both humans and animals.  Just try tickling the ribs on a little piglet and see how it reacts!

     Dry rub BBQ is nothing new.  There are hundreds of dry rub BBQ spice mix recipes.  There are tons of dry rub BBQ spice products in stores.  Making your own dry rub BBQ seasoning is like making your own BBQ sauce.  A good dry rub BBQ spice mix can earn bragging rights when it is well liked by guests!
     Southwestern dry rub BBQ mixtures have more Mexican spice flavor and they can be spicy hot.  Texas BBQ beef brisket is a good example.  Hot pepper rubs are common everywhere.  Garlic pepper rubs and dry mustard rubs are popular too.  Many BBQ cooks from the Caribbean region like to rub the pork ribs with curry powder.

     Today's Rib Tickle BBQ dry rub spice mixture has a nice flavor balance.  The seasonings all work together to create a nice classic Southern style dry rub BBQ flavor.
     Boneless Country Style Ribs are actually not ribs at all.  Country Ribs are cut from the pork shoulder near the rib cage.  Country style rib meat is very tender and juicy after slow roasting.  There are a few streaks of fat in country rib meat that keep the meat tender.  Country style ribs usually have no bones or just a couple of the last few bones on a rib cage.  Country style ribs are not considered to be true ribs, but it is a nice section of pork for Dry Rub BBQ slow roasting.
     
     Tickle Rib BBQ Dry Rub Spice Mixture: 
     This recipe yields enough dry rub to seasoning an 8 to 10 ounce portion of boneless country style pork ribs!   
     Place 1/2 teaspoon of garlic powder in a mixing bowl.
     Add 1 teaspoon of onion powder.
     Add 1 teaspoon of cayenne pepper.
     Add 1 teaspoon of Spanish Paprika.
     Add 1 teaspoon of ground anatto.
     Add 1/2 teaspoon of ancho chile powder.
     Add 1/2 teaspoon of cumin.
     Add 1/2 teaspoon of coriander.
     Add sea salt and black pepper.
     Add 1 tablespoon of sugar.
     Stir the dry rub BBQ mixture together.
     
     Rib Tickle Bar-B-Que Boneless Country Style Ribs:
     Step 1:  Dredge an 8 ounce piece of boneless country style rib in the dry rub seasoning.
     Press the dry rub BBQ seasoning onto the pork meat.
     Rub the seasoning on the pork meat with pressure from your fingers, just like tickling.
     Brush off any excess dry rub spices from the pork country rib.  There should be just a thin coating of the dry rub BBQ spices on the meat.
     Set the dry rubbed country rib section on a pan in a refrigerator.
     Let the seasoning flavor the meat for 1 to 2 hours.
     Step 2:  Cooking Options:
     • A few methods can be used to slow roast the dry rub country style ribs.  A meat smoker set at 250ºF to 275ºF is best.  A mixture of 3 parts white oak and 1 part hickory produces a good smoke.  There should only be a trickle of smoke flowing through the smoking chamber.
      • An oven that is set to 275ºF can be used for indoor cooking.
      • A chargrill can also be used.  A covered char grill that is about 275ºF in the chamber is okay.  The meat should be placed on the highest roasting rack above the coals.  Be sure that the vents are partially open, so some smoke is trapped under the chargrill cover.
     Step 3:  Slowly roast the piece of dry rub country style rib, till it is fully cooked and tender.  The meat should be moist after slow roasting.  Try to avoid over roasting, or the meat will become dry.
     *Once a probe thermometer reads 145ºF, the meat is safe to eat, but it will need to roast longer so the full flavor will develop and so the meat becomes tender.  Once the meat cooks to 165º to 170º, the country style rib meat should be tender and juicy.
     Step 4:  Keep the finished tickle rib BBQ country rib warm on a top char grill rack or in a holding oven (steam sham).
 
     Hot Pepper Vinegar:
     This recipe yields 3 to 4 servings  
     Pepper vinegar is an old time Southern BBQ favorite.  A thin spicy vinegar sauce is perfect with dry rub BBQ!
     Korean or Thai style course ground Red Serrano Pepper Paste (sambal) can usually be found in the Asian food aisle of a grocery store or at an Asian food market.
     Step 1:  Place 2 ounces of rice vinegar in a small sauce pot.
     Add 1 ounce of water.  (Add 1 extra ounce of water if you prefer a milder vinegar bite.)
     Add sea salt.
     Add 1 ounce of course ground red serrano chile pepper paste.
     Step 2:  Simmer the sauce pot over low heat, till the flavors meld.  (About 2 minutes of simmering.)
     Cool the hot pepper vinegar to room temperature.
     
     Presentation:
     Place the Tickle Rib BBQ Boneless Country Style Ribs on a cutting board.
     Cut the tickle rib BBQ into thin slices.
     Overlap the slices on a plate.
     Serve with a ramekin of the Hot Pepper Vinegar.
     Serve with pickles and Chipped Fried Potatoes or your favorite BBQ fixings!
     Garnish the plate with a parsley sprig.
     
     A thick rich BBQ sauce would overwhelm the flavor of the dry rub BBQ.  The pepper vinegar is just right.  This is a tasty style of BBQ that will tickle you pink!

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