posted
For my ribs, that is. I've got a jar of KC BBQ sauce (thank you, punwit) that I've been saving to use on ribs during the Superbowl. I'm going to cook the ribs with a rub and use the sauce for dipping.
The problem? All the KC style rib rub recipes I can find have sugar. And I don't want a rub with sugar. Anyone know a good rub that would go with KC style sauce but would also be good without a sauce at all for those avoiding sugar? I'll be slow roasting them in the oven.
While we're at it, anyone know a good recipe for a vinegar-based cole slaw without sugar?
posted
Maybe you should look into the philosophy behind "net carbs". Is the sugar avoidance for South Beach Dieters or are these people who will freak out and crave sugar if they taste sugar? If the latter, you may want to post your question to the forum at radiant recovery. (Do not talk about net carbs on this forum, it is about avoiding all sugar and sweeteners as part of a lifestyle change).
P.S. Philosophies vary greatly. I haven't had chocolate, cookies, or cakes in about 9 months. But I don't worry about pasta sauce or ketchup in moderation, and I'll have honey with peanut butter sometimes. Honey, maple syrup, and molasses all have minerals in them whereas white sugar does not. Molasses, for instance, contains 2927 mg of potassium per 100 g where white sugar has 3. But it depends on the intention of your sugar free people. Many will scoff at the idea that there is any difference between sugar and natural sugar and fruit.
Okay, net carbs apparently has nothing to do with what I thought.
posted
It's not a net carb issue - I need to pretty much avoid all sweeteners for this one. Thanks for the link to radiant recovery - I'll check it out.
Posts: 26071 | Registered: Oct 2003
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posted
Radiant recovery/Potatoes not Prozac is the only group I've ever seen that eschews all sweeteners (because they all overstimulate beta-endorphin). Just make it clear you are wanting to accomodate one of them and not asking how to do the program.
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posted
Very few people realize that Shakespeare originally intended for Hamlet to be barbecuing during that soliloquy, Dan. It got left out of the stage directions when the play was published.
Posts: 8504 | Registered: Aug 1999
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I wonder what it says about me that the very first thing I thought when I saw the thread title was, "He must be doing barbecue." Could it be I'm watching too much "Good Eats"?
Posts: 1814 | Registered: Jul 2004
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I think if you used something else to baste them with, it would work just fine.
Edit again: I just realized this recipe calls for seasoning salt, which contains sugar. Stupid me. I'd sub garlic salt mixed with paprika in about a 2 to 1 ratio for the seasoning salt. Or just use the recipe I linked below, or use plain salt.
posted
I don't know how you feel about dill, but here's a recipe for a vinegar-based slaw from Good Housekeeping's 2002 Recipe Annual. It uses red cabbage, but I've substituted green before with acceptable results. It calls for a small amount of sugar, but I am of the opinion that it would be just fine to substitute Splenda (ick) or Equal. If you don't like dill, judging by my experience with the recipe, garlic or another strongly-flavored fresh spice would do as a substitution. You can also use dried dill (just remember to use 1/4 the amount called for when you sub dried for fresh.) I'll give you the recipe as printed, but with *s to indicate an ingredient you may substitute for.
Red Cabbage Salad
1/2 cup cider vinegar 1/2 cup loosely packed fresh dill, chopped* 1/4 cup olive oil 2 tsp. sugar* 1 tsp. salt 1/4 tsp. ground black pepper 1 medium head red cabbage* (about 2 1/2 lbs.), thinly sliced, tough ribs discarded
In a large bowl, whisk vinegar, dill*, olive oil, sugar*, salt, and black pepper until blended. Add red cabbage* and toss until evenly coated.
posted
Oh, thanks everyone. I thought of Butt Rub, since my parents have used it, but not in time to order it, and I can't find it down here.
The linked rub looks pretty good, too.
And I'm going to try that coleslaw recipe. Looks great. Even the amount of sugar in that is far less than most of what I've seen (one had 3 cups !!!). I've never made one, so I wanted to try something someone has some experience with.
posted
The one linked at recipeczar is a good rub. I've used something very similar to that for a beef rib roast, and it was excellent.
Posts: 4112 | Registered: May 2001
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posted
Glad I could help. That slaw is also excellent with the addition of a couple of Tbsp. of grated onion to the dressing, btw.
Posts: 21182 | Registered: Sep 2004
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posted
Do you all gt Dinosaur barbecue sauce and its cousins down there? They have some great rubs. I will look in their cookbook.
Posts: 10890 | Registered: May 2003
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posted
Dag, If I'd had more time I might have been able to get ahold of my good friend that has a great rub for brisket that I assume would be good for ribs as well. Unfortunately he isn't home and since you want this for tomorrow...
Posts: 2022 | Registered: Mar 2004
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I've only tried cooking ribs without a baste... dry rub, and then slow cook for about 5-6 hours. If you try a baste, let me know how it works out. I'm starting to get a craving for ribs.
Posts: 4112 | Registered: May 2001
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posted
I used the rub at www.barbecuen.com that Paul linked, minus the paprika.
Why did I leave out the paprika? Because apparantly I'm incapable of reading the labels on spice containers at the store.
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posted
Apparently there is a paprika contamination scare anyway, so it may be a good thing you left it out.
Posts: 9866 | Registered: Apr 2002
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posted
No, I don't like smoky flavors. The only thing I really like chipotle in is a pinch in refried beans or on meat.
BTW, it's much cheaper to grind your own chipotle. Instead of buying 1 1/2 oz. for $5, get a bag of smoked dried chiles at a Mexican grocery store for $1.50-$3 or so, remove the stems, and grind them in an old coffee grinder that's been thoroughly cleaned (you can usually pick them up for less than $2 at a garage sale), or a spice grinder if you have one. It gives you between 4 adn 8 oz. ground chipotle, depending on the size bag you get.
Posts: 21182 | Registered: Sep 2004
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posted
They were good. I forgot the paprika, which would have helped a lot, but even without it the rub was good. Thanks for the suggestion.
I cooked them in an oven bag, and it came out a little like pot roast. I'm thinking no bag next time. But it was so tender, I could pull the bones out from their "sockets."
And punwit, the sauce was very good. Thanks a lot!
Here is the link for White Flower Farm, which took over Shepherd's, but where you can find Shepherd's. My favorite seed catalogue for rare chile peppers. One year, I grew 21 varieties. it is amazing how different the tastes are, and some of the plants are absolutely gorgeous. Sigh.
Aaaah, I lie! Shepherd's, apparently, is no more. Anyway, look for seeds for Koloszka peppers, which are the hot paprika, and I forget the name for the sweet.
[ February 08, 2005, 09:51 AM: Message edited by: Elizabeth ]
Posts: 10890 | Registered: May 2003
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posted
My dad got 3 large heat lamps for growing chile peppers that needed hotter weather that even SoCal couldn't provide when I was about 6. (They were stolen 2 years later, but that's another story.) Anyway, we were over at his house for the weekend several months later and there was a knock on the door. Having just perfected my door-answering etiquette, I yelled, "I'll get it!" and ran to answer it. When I opened it, there were a man and woman standing there in dark suits. They said, "Is your daddy here?" I said, "Who should I tell him is here?" They said, "We're from the FBI."
I freaked out! I shut the door and ran, scared, to tell my dad, "The FBI is here!" As he went to let them in, my brother asked, "Are you going to jail?" We were very scared.
Turned out that the FBI needed to see his chile plants to make sure he wasn't growing pot with those heat lamps. It took my dad about an hour to calm me down; my brother, who was only 3, pestered them all the way to the door asking to see their badges, did they ever shoot bad guys, and didn't they know shooting people was wrong...
posted
Well, it makes sense. The best info out there for growing things indoors ends up be for growing pot.
Posts: 10890 | Registered: May 2003
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posted
Heat lamps can be considered a large part of probable cause in many places. They raided 3 fraternities here in 91, and they announced capturing "an automated marijuana growing apparatus."
It was a washtub, a heat lamp, and a hose connected to the slop sink.
posted
"It was a washtub, a heat lamp, and a hose connected to the slop sink."
You know, I really hope it was for growing marijuana, and not for all the things my imagination is generating.
What grows things indoors, though, is not a heat lamp, but a high powered full spectrum light, which generates heat and the rays that plants need.
Posts: 10890 | Registered: May 2003
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posted
So, how do they even catch them inthe first place, because of the electricity? Or are they suspects to begin with? Because there are lots of things that cause a bump in electricity use. A new freezer, a hot tub. I don't get it.
Posts: 10890 | Registered: May 2003
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