Friday, September 2, 2016

Spicy Southern Comfort BBQ Rib Tips








     Get Yer Bubba Koo On!
     Summertime holiday weekends are my favorite times for publishing barbecue recipes.  Aspiring backyard BBQ chefs always look for recipe ideas.  I happen to be an experienced professional BBQ chef who is happy to share BBQ ideas.  
     Many BBQ fanatics do the "secret recipe" thing when describing their barbecue product.  The old cliche "secret recipe" spiel is kind of a joke for two reasons.  First, a restaurant or manufacturer legally has to disclose a list of ingredients for any recipe or food product upon request.  Secondly, a good chef can figure any secret recipe out after taking one taste.  So, when it comes to BBQ, there really are no secrets!
     All modern western hemisphere BBQ styles originated in the Caribbean Islands.  BBQ was not just a Pre-Colombian flavor sensation, it was method of preserving food in tropical heat.  A combination of salt, chile peppers, allspice and smoking effectively preserved meats.  Chile peppers are the base element of traditional BBQ and the original Caribbean Island barbacoa preparations were very spicy hot.  
     Becoming familiar with chile pepper varietals is the key to making great BBQ sauces.  Dried chile peppers like guajillo, puya, cascabel, New Mexico Peppers, ancho, chipotle and morita are in the mild to medium spicy heat range and they all are good for making BBQ sauces. 
     Bourbon BBQ Sauces have been popular for many years.  Bourbon adds a unique corn liquor flavor to a BBQ sauce, especially if the bourbon was aged in a dark roasted oak barrel.  
     There are several jazzed up liquors that use bourbon as the base liquor.  Southern Comfort is a bourbon liquor that was created in Louisiana back in the 1870's.  The original Southern Comfort was made with bourbon whiskey and not neutral spirits.    
     The original Southern Comfort Liquor was whiskey infused with a combination of clove, cinnamon, vanilla bean, lemon, cherry and orange.  These flavors are perfect for creating a unique tasting BBQ sauce.  When featuring liquors like brandy, whiskey, bourbon or Southern Comfort in a sauce, a generous amount must be added, so the flavor of the liquor is pronounced.      
     Any good BBQ chef knows that bottled pre-made BBQ sauces are taboo.  Dressing up a pre-made bottled sauce is basically cheating.  BBQ sauces made from scratch are the best and pride can be taken when a tasty BBQ sauce gets raves from the guests.  There are pre-made bottles of Southern Comfort BBQ Sauce available at grocery stores, but these products do not taste as good as today's Spicy Southern Comfort BBQ Sauce recipe! 
     Some BBQ chefs argue against the use of ketchup when making barbecue sauce.  These same BBQ chefs will start their barbecue sauce recipe by simmering a puree of tomato, spices, chile pepper, sugar and vinegar.  This combination of ingredients actually is ketchup! 
     Ketchup was originally designed to be a cooking sauce and not a condiment.  Using ketchup in a BBQ sauce is okay, as long as the ketchup product is organic.  Organic ketchup is as close to the original recipe as it gets.  Ketchup that contains GMO corn syrup and modifiers will not produce a good sauce.     
     Rib Tips are the scrap ends and trimmed rib section flaps from a full rack of pork spare ribs.  A rack of ribs turns from rib bones to to cartilage toward the belly end and the cartilage section carries plenty of tender pork meat.  Rib tips vary in size and shape.  When barbecuing rib tips, care must be taken not to scorch the smaller rib tip pieces. 
     Rib Tips are great for serving a large crowd at a backyard BBQ event.  Rib Tips usually sell for less than $1.50 per pound, so a lot of people can get a belly full of great barbecue for cheap!    
   
     Toxic Metal Contamination:
     I rarely mention toxic metal contamination, but it is a serious health issue.  Aluminum pots should not be used to make acidic sauces, like barbecue sauce.  The vinegar will corrode the aluminum and traces of aluminum will end up in the food.  After a period of time, the traces of aluminum will collect in soft organ tissue, like the human brain.  Aluminum Oxides have been proven to contribute to Parkinson's or Alzheimer's disease symptoms.  
     Any time that an acidic sauce is made, only a stainless steal pot should be used.  Stainless steel is a nonreactive metal.  The ultimate pan for making any sauce is a copper pot that has a stainless steel lining.  This style of copper pan is very expensive and I do have a set of these copper pans that I only use for cooking demonstrations.  Regular stainless pots that have a thick bottom are the next best thing. 

     Rib Tips Dry Rub:
     This recipe yields enough dry rub to season 16 ounces of rib tips.
     Step 1:  Place 1/2 teaspoon of sea salt in a mixing bowl.
     Add 1/4 teaspoon of black pepper.
     Add 1/4 teaspoon of white pepper.
     Add 1/4 teaspoon of cayenne pepper.
     Add 2 tablespoons of Spanish Paprika.
     Step 2:  Add 1 teaspoon of cumin.
     Add 2 teaspoons of coriander.
     Add 1/4 teaspoon of allspice.
     Step 3:  Add 1 tablespoon of granulated sugar.
     Add 1/4 teaspoon of garlic powder.
     Add 1/2 tablespoon of onion powder.
     Step 4:  Mix the ingredients together.
     Place the dry rub spice mixture in a container or large spice shaker.  

     Rib Tips Preparation:
     This recipe yields 2 portions.  (16 ounces)  
     Step 1:  Place 16 ounces of rip tips in a mixing bowl.
     Lightly dust the rib tips with the dry rub mixture, while tossing the rib tips in the bowl.
     Use your fingers to rub the dry rub spices onto the rib tips.
     Step 2:  Chill the spiced rib tips for at least 1 hour, so the spice flavors penetrate the meat.
     Step 3:  Place the rib tips on a wire screen roasting rack on a roasting pan.
     Place the pan in a 275ºF oven. 
     *Or cook the rib tips in a smoker that is set to 275ºF.  Lightly smoke the meat with wisp of hickory and oak chip smoke.  
     Slowly roast the rib tips, till the meat is fully cooked and tender.  (The meat will shrink and the ends of the bones or cartilage will be slightly exposed, when finished.)
     Step 4:  Set the slow roasted dry rub BBQ rib tips aside or chill them for later use.

     Spicy Southern Comfort BBQ Sauce:
     This recipe yields 3 cups of thin BBQ sauce.  (Enough for 2 to 3 pounds of rib tips.)
     The key to making this sauce is to let the flavor of the Southern Comfort Liquor take center stage.  The rest of the ingredients should meld with the Southern Comfort Liquor flavor.  
     Step 1:  Place a large stainless steel sauce pot over low heat.
     Add 3 cups of water.
     Add 2 seeded chile guajillo.
     Add 3 seeded mild New Mexico Chile Peppers.
     Add 2 teaspoons of Spanish Paprika.
     Add 1/4 teaspoon of cayenne pepper.
     Step 2:  Add 1 teaspoon of cumin.
     Add 1/2 tablespoon of coriander.
     Add 1/4 teaspoon of garlic powder.
     Add 2 teaspoons of onion powder.
     Add 1 pinch of allspice.
     Add 1/4 teaspoon of ginger powder.
     Step 3:  Add 3/4 cup of tomato puree.
     Add 1/3 cup of peeled seed chopped fresh tomato.
     Add 1/3 cup of Organic Ketchup.
     Step 4:  Add 1 tablespoon of Dijon Mustard.
     Add 1/2 cup of light brown sugar.
     Add 1/2 tablespoon of granulated sugar. 
     Add 1/4 cup of cider vinegar. 
     Add 1 tablespoon of vegetable oil.
     Step 5:  Gently simmer the ingredients till the chile peppers become very tender.
     Step 6:  Remove the pot from the heat and let the sauce cool to room temperature.
     Puree the sauce with a blending wand (immersion blender), food processor or a blender.
     Step 7:  Return the sauce to the sauce pot and place it over low heat.
     Season the sauce with sea salt and black pepper to taste.
     Simmer and reduce the sauce, till it can thinly coat a spoon.
     Step 8:  Raise the temperature to medium heat.
     Bring the sauce to a gentle boil.
     Add 1 1/2 cups of Southern Comfort Liquor.
     Bring the sauce back to a gentle boil.
     Step 9:  Reduce the temperature to very low heat.
     Gently simmer and reduce till the sauce is a thin consistency that can glaze a spoon.
     Step 10:  Place the sauce in a container.
     Keep the sauce warm on a stove top or chill it for later use.

     Spicy Southern Comfort BBQ Rib Tips:
     This recipe yields 1 pound.  (2 portions)
     *For those who do indoor BBQ because of weather or environmental regulations, use a ribbed cast iron griddle to start the ribs, so grill marks appear.  Finish the rib tips under a broiler that is set to a moderate temperature and brush with the BBQ sauce till the rib tips are glazed.
     Step 1:  Heat a chargrill to a medium temperature.
     Grill the roasted dry rub rib tips on all sides, till caramelized grill marks appear.
     Step 2:  Start brushing the rib tips with the Southern Comfort BBQ sauce.
     Grill till a few dark highlights start to appear.
     Step 3:  Move the rib tips to a lower temperature spot on the chargrill.
     Continue brushing the rib tips with the BBQ sauce, till the rib tips are thoroughly glazed.
     Place the Southern Comfort BBQ Rib Tips on a platter and keep them warm until served.
     
     Presentation:
     This recipe describes 1 entrée.
     Pour about 2 tablespoons of the Southern Comfort BBQ sauce on the front half of a plate.
     Mound 1/2 pound of the Spicy Southern Comfort BBQ Rib Tips on the sauce.  
     Serve with BBQ picnic style accompaniments of your choice!
     *The Spicy Southern Comfort BBQ Rib Tips in the photos were served with Buttered Egg Noodles and Green Onion, seasoned with salt and black pepper.  Not everybody realizes this, but buttered egg noodles are a popular side dish at BBQ restaurants in the American South! 

     This is some lip smackin' good barbecue! 

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