Lone Star Spareribs Food

LONE STAR SPARERIBS

LONE STAR SPARERIBS image

Yield 8-12 people

Number Of Ingredients 8

Ingredients

1/3 cup ground black pepper
1/4 cup paprika
2 tablespoons sugar
1 tablespoon salt
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
3 full slabs of pork spareribs, "St. Louis cut" preferably 3 pounds each or less

Steps:

The night before you plan to barbecue/smoke, combine the rub ingredients in a small bowl. Apply the rub evently to the ribs, reserving about 1/2 of the spice mixture. Place the slabs in a plastic bag and refriderate them overnight. Before you begin to barbecue, take the ribs from the refriderator and pat them down with the remaining rub. Let them sit at room temperature for 30 to 40 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees. If you want barbecue sauce (wet mop) and it is thick, I add the sauce heavy at the beginning so that I cures intot the meat throughout. Transfer the meet to the smoker. Cook the ribs for 5 to 6 hours, turning and basting them with the mop about once an hour if required by your smoker design. Remember whether you are a fat side up or down smoker and place accordingly. The meat should be well-done falling off the bones.

THE BEST BBQ RIBS

The Best Bbq Ribs image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 pounds pork spareribs, cut into slabs
1/3 cup Lone Star Dry Rub, recipe follows
1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained
2 cups classic BBQ sauce
2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon sweet Hungarian paprika
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper

Steps:

Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire.
Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. In a gas grill, preheat on High, then adjust to Low.
Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.
Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. In a gas grill: keep the heat on Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source.
Lightly oil the cooking grate. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes.
Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.
Mix all the ingredients together in a bowl or a jar. Use immediately or cover and store in a cool, dry place for up to three months.
Yield: 1/3 cup

LONE STAR RUB

Lone Star Rub image

A really nice tex-mex style rub by Jamie Purviance that's great on steaks. This makes enough for four good sized steaks, but I quadruple it and store it in a air-tight jar so that it's always handy.

Provided by Whipper

Categories Tex Mex

Time 3m

Yield 7 1/2 teaspoons, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons kosher salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
3/4 teaspoon garlic granules (powder)
1/2 teaspoon paprika
1/2 teaspoon marjoram
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon cinnamon

Steps:

Add the spices to a small bowl and mix well with your fingers.
Rub some extra virgin olive oil onto both sides of the steaks, then evenly coat this rub onto both sides, gently rubbing it into the meat. Let the steak sit at room temperature for 15-20 minutes with this rub on before grilling over direct high heat.

Nutrition Facts : Calories 9.9, Fat 0.2, Sodium 883, Carbohydrate 2, Fiber 0.7, Sugar 0.6, Protein 0.4

LONE STAR CHICKEN STEW

Lone Star Chicken Stew image

Huey's recipe for Lone Star Chicken Stew, from a NicheDigitalMedia dvd, Sambal oelek is Indonesian in origin and is a salty paste made from ground chillies and vinegar. Way too hot for my tastes. If you don't like your food hot and spicy, omit it and use instead some of your favourite herbs. And if you are using it, be careful not to add too much salt!

Provided by bluemoon downunder

Categories Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

vegetable oil, for sauteing
2 medium onions, diced
1 red bell pepper, diced
1 medium carrot, diced
2 celery ribs, diced
1 teaspoon sambal oelek
1 teaspoon dried oregano
6 -8 boneless chicken thighs, cut into chunks
1 cup chicken stock
2 (400 g) cans diced tomatoes (400g = approximately 13 ounces, just under)
2 (420 g) cans cannellini beans, drained and rinsed (420g = approximately 13 ounces, just over)
2 tablespoons balsamic vinegar
sea salt, to taste (may not be needed at all if you're using the sambal oelek)
fresh ground black pepper, to taste
1/2 cup fresh coriander, chopped
1 cup sour cream, to serve (low-fat is fine)
1 cup tasty cheese, grated, to serve

Steps:

Heat oil in a - preferably non-stick - pan and sauté the onion, red bell pepper, carrot and celery until they begin to soften; add the sambal oelek and oregano and chicken pieces and cook, stirring regularly, so that the chicken and vegetables are well-coated with the sambal oelek and oregano, for about five minutes until the surfaces of the chicken pieces are well sealed.
Add the stock, tomatoes, beans, balsamic vinegar and seasonings; simmer covered for 20-25 minutes, stirring now and again, adding more stock if necessary; stir in the coriander.
Garnish with the sour cream and grated cheese.

Nutrition Facts : Calories 640.1, Fat 31, SaturatedFat 14.1, Cholesterol 120.1, Sodium 603.1, Carbohydrate 53.3, Fiber 12.2, Sugar 9.4, Protein 39.4

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