Lone Star Spareribs Food

LONE STAR SPARERIBS

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

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

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.

LONE STAR CHICKEN STEW

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.