Posted by Still Scott on August 09, 1997 at 00:20:12:
In Reply to: Re: Beef Ribs For Kathy posted by Kathy from Calgary on August 08, 1997 at 22:14:31:
I’m relatively new to barbecuing. Two or three years. Not exactly sure. Grilling a bit longer but in no way consider myself an expert there either. I’m here to learn. I will say, I do enjoy, and have made some, very good food, though. I first tried
real barbecue while visiting Kansas, at a place called Miller’s in Wichita. They do hickory smoked brisket, spare ribs, hot links and chicken. A friend of mine recommended it. He’d drive fifty miles, passing places "advertising" barbecue along the wa
y. Then, while having lunch at a deli in Wichita, a waitress raved about the place. Figured I’d better try it and have been hooked ever since. Unfortunately, or fortunately (because I am a much better cook now), I live in the San Fernando Valley outsi
de Los Angeles and haven’t been able to find good Q here. I’m sure it’s available in LA, but even so, something that good, I just had to learn to make myself. So began my adventure. I wouldn’t normally think of trying a recipe out of magazine, especia
lly one of my mom’s, but the writer was so jazzed about the sauce called "God’s Own Dream Sauce" from the famous rib shack in Alabama, that I went for it, and am glad I did. As for tenderizing the ribs, I try and cook them very slowly and, to be honest,
the marriage between the sauce and the meat is so good, I don’t mind them being a little tough. I hope that isn’t sacrilege -- and also that I didn’t break any copyright laws by posting the recipe in the first place. I guess if they wanted to keep it
a secret, they wouldn’t have allowed it to be published in a magazine.