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?
Thanks!
Dagonee
Posted by mothertree (Member # 4999) on :
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.
[ February 05, 2005, 11:18 AM: Message edited by: mothertree ]
Posted by Magson (Member # 2300) on :
KC rubs have sugar ADDED?
KC is already too sweet and they want you to add more sugar to it?
*shudders*
Edit: Oh hey. . . I'm past 1000. Maybe I should have done a landmark.
[ February 05, 2005, 11:22 AM: Message edited by: Magson ]
Posted by Dan_raven (Member # 3383) on :
"Aye, there's the rub, for in that sleep of death what dreams may come?"
Posted by Dagonee (Member # 5818) on :
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.
Posted by mothertree (Member # 4999) on :
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.
Posted by Annie (Member # 295) on :
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.
Posted by Verily the Younger (Member # 6705) on :
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"?
Posted by ketchupqueen (Member # 6877) on :
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.
[ February 05, 2005, 02:13 PM: Message edited by: ketchupqueen ]
Posted by ketchupqueen (Member # 6877) on :
Yummy! Posted by ketchupqueen (Member # 6877) on :
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.
Hope that helps.
Posted by Dagonee (Member # 5818) on :
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.
Dagonee
Posted by Paul Goldner (Member # 1910) on :
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.
Posted by Dagonee (Member # 5818) on :
Good to know, Paul. That's why I ask.
Posted by ketchupqueen (Member # 6877) on :
Glad I could help. That slaw is also excellent with the addition of a couple of Tbsp. of grated onion to the dressing, btw.
Posted by Dagonee (Member # 5818) on :
That was one change I already planned on making. Posted by Elizabeth (Member # 5218) on :
Do you all gt Dinosaur barbecue sauce and its cousins down there? They have some great rubs. I will look in their cookbook.
Posted by Annie (Member # 295) on :
O_o I am unfamilar with this "Butt Rub" you speak of.
Posted by punwit (Member # 6388) on :
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...
Posted by Dagonee (Member # 5818) on :
Annie, the Butt Rub is a comercial rub under Boon's "Yummy" link. She's right - it is.
Posted by Dagonee (Member # 5818) on :
Paul, which recipeczar recipe did you use - the first one posted or the second one?
Posted by Paul Goldner (Member # 1910) on :
oops didn't notice there were two... the first one.
Here's another good recipe, somewhat less spicy if you don't want the zip.
[ February 06, 2005, 11:31 AM: Message edited by: Paul Goldner ]
Posted by Dagonee (Member # 5818) on :
Thanks - I'm taking them both to the store and I'll decide what I want at the spice rack. Posted by Paul Goldner (Member # 1910) on :
Good plan.
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.
Posted by Dagonee (Member # 5818) on :
I don't think I'll baste, but if I do it will be water/vinegar/dash of Tabasco, I think.
But I'll probably just try the rub - it's my first time making ribs.
Posted by vwiggin (Member # 926) on :
*Considers a "I need a Rob" dobbie*
Posted by punwit (Member # 6388) on :
Waiting for Eve to post a I need a rib dobie
Posted by rivka (Member # 4859) on :
Actually, Eve ought to post an "I need Rob's Ribs" dobie. Posted by Dagonee (Member # 5818) on :
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.
Posted by dkw (Member # 3264) on :
Apparently there is a paprika contamination scare anyway, so it may be a good thing you left it out.
Posted by rivka (Member # 4859) on :
You don't already have paprika among your spice staples?!
dkw, I hadn't heard of this. Yikes! Posted by Dagonee (Member # 5818) on :
I do down in Charlottesville - two cans of Hungarian Paprika. Not up here in Northern Virginia.
Oh, and . I would never have suspected a spice of carrying salmonella.
[ February 06, 2005, 04:33 PM: Message edited by: Dagonee ]
Posted by dkw (Member # 3264) on :
Huh. I hadn't heard of that one either. I was thinking of this. Posted by rivka (Member # 4859) on :
Wow, bad year for paprika!
Posted by ketchupqueen (Member # 6877) on :
(Personally, I prefer dark chili powder to paprika, anyway.)
Posted by Annie (Member # 295) on :
Yeah - chili powder kicks paprika's butt.
Posted by Christy (Member # 4397) on :
And chipotle kicks dark chili powder. The smokey flavor is great.
Posted by ketchupqueen (Member # 6877) on :
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.
Posted by Telperion the Silver (Member # 6074) on :
quote: I need a rub
*snicker* No, no... I'll be good... Posted by Paul Goldner (Member # 1910) on :
Howd the ribs come out?
Posted by Dagonee (Member # 5818) on :
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!
Dagonee
Posted by Elizabeth (Member # 5218) on :
"Apparently there is a paprika contamination scare anyway, so it may be a good thing you left it out."
Grow your own! Shepherd's garden seeds has the seeds, Dag has the hot weather. I grew two varieties one year.
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 ]
Posted by ketchupqueen (Member # 6877) on :
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...
[ February 08, 2005, 11:34 AM: Message edited by: ketchupqueen ]
Posted by Elizabeth (Member # 5218) on :
Well, it makes sense. The best info out there for growing things indoors ends up be for growing pot.
Posted by Dagonee (Member # 5818) on :
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.
Dagonee
Posted by Elizabeth (Member # 5218) on :
"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.
Posted by Dagonee (Member # 5818) on :
OK, it might have been a growing lamp.
Posted by Elizabeth (Member # 5218) on :
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.
Posted by Annie (Member # 295) on :
I read somewhere about using infrared cameras from the sky.
Posted by Dagonee (Member # 5818) on :
They got them by buying undercover. It was national news - DEA going after middle class kids, not just poor people.
Except the richest fraternity here got tipped off months in advance.
What was really funny was some pledge for a fourth fraternity that was going to be raided overheard two guys in DEA windbreakers mention his fraternity name and ran back and warned his house. They managed to dump everything before the raid.
The DEA seized the houses, but eventually gave them back to the holding corporations that own them.
Dagonee
Posted by Elizabeth (Member # 5218) on :
OK, but that does not explain Ketchupqueen's story.
Posted by ketchupqueen (Member # 6877) on :
Remember on the X-files when Mulder and Scully were put on punishment duty checking out purchases of fertilizer? I'm betting it's like that.
Posted by Elizabeth (Member # 5218) on :
Maybe, Ketchupqueen. That makes more sense than the electricity theory.
Posted by ketchupqueen (Member # 6877) on :
Oh, you were wondering how they found him? Yeah, they keep lists of who buys those, and it's routine to check out anyone who buys more than one and doesn't have a commercial nursery or something. That's what the agents told my dad.
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