MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

Barbeque

Barbeque
Let's get Cookin!!!

Friday, May 23, 2008

SPARERIBS & GRILLED COLESLAW










Cowtown Bar-B-Q sauce is in the house. I had a special delivery by two special Truck Driving Women from Kansas City. They run a sleeper team truck starting in Kansas City, to Richmond California and return in a 5 day period. They brought a gift of an assortment of Ribs, Chicken and Brisket from 'Famous Dave's'. They also brought a sauce called 'Kansas Citys COWTOWN Bar-B-Q Sauce". I am one happy camper. The barbeque from Famous Dave's was scrumptious. It got devoured quickly. The brisket was very smoky and tender. This is one takeout delivery that was unique. Kansas City does barbeque very well. I think I will have to give them a run for the money by smoking some ribs myself. I am going to use the Cowtown sauce as an accompaniment for some applewood smoked spareribs. I am going to try a new recipe for barbequed cole slaw. Let the fun begin!

Grilled Cole Slaw

  1. green cabbage cut into 8 wedges
  2. 5 tablespoons mayonnaise
  3. 5 tablespoons cider vinegar
  4. 3 pickles jalapenos minced
  5. 2 teaspoons of jalapeno pickling liquid
  6. salt & pepper
  7. vegetable oil


Start a barbeque fire. Take cabbage and brush with vegetable oil. Season with salt & pepper. When fire is nice and hot grill cabbage wedges over high heat until charred. Remove and reserve cabbage wedges. When cool enough to handle, finely slice and place in large bowl. Whisk mayonnaise, cider vinegar, jalapenos and pickling liquid. Add mixture to cabbage an toss well. Season with salt & pepper.

Spareribs

Today I have a slab from my local Supermarket. I have trimmed some of the extra fat. I left the peel on today for kicks. I am rubbing it with my friend Scott's, Rub. (Survival Spice). Let it sit for a couple of hours or overnight in the refrigerator. I am using my Weber Rocky Mountain Smoker. It is an easy process. Light the Charcoals, fill the water pan, and add 4 chunks of apple wood. When fire is going place meat on grill. Adjust the vents to maintain a temperature of 225 -250 degrees After 2 hours flip or rearrange ribs on grill. After 3 hours start checking the rack to see if the bone will fall away from the meat. When it is there add your sauce.

The Coleslaw was great. The grilling brought out the sweetness of the cabbage. The ribs were falling off the bone. I hope Ms. Goofy does not make a midnight raid to the refrigerator, because I would like some ribs tomorrow. You know what, Kansas City does not have anything on Chilebrown's Barbeque!!!!!!!!!!!

3 comments:

Chilebrown said...
This comment has been removed by the author.
Carol said...

Hi Chilebrown, I sure do miss the sleeper run. Mainly because I miss getting to come to Calif. and see you all. Glad you like the sauce. Carol

Carol said...
This comment has been removed by the author.