North Carolina B.B.Q. slaw

[norgeway]

Well since everyone is talking food,here is something you can't get any where else but good old N.C. This is served with BBQ, which is pork usually shoulder,cooked over hickory coals for 8 to 10 hours,chopped,and served with this slaw hush puppies andfrench fries, and of course sweet tea B.B.Q. Slaw Chop fine 1 head cabbage remove core first, add about 1/4 cup vinegar-1/2 cup sugar-1 1/2 tsp salt 1 tsp pepper-mix well with about 1 to 2 cups catsup you want it creamy,cover chill keeps for weeks,I always have it made, my husband wont eat any other kind.

 

[perc-o-prince]

THANK YOU for the slaw recipe! I've been making BBQ (pulled, though, not chopped) pork for a few years now but haven't ventured into the slaw realm. I do make my own, but it's mayonnaise-based, not ketchup/castup. I don't remember it being reddish when I've seen it served w/ real BBQ, but does it turn out that color??

And, yes, I do use a more vinegar-y sauce for the pork, NC style, but w/ a twist (frozen OJ concentrate)!

Chuck

 

[butch-innj]

Question for Norgeway..........

I used to chat with a guy that lived in North Carolina and of course we got chatting about how to make pork spare ribs.
He told me that down south that its common to cook the spare ribs (or chicken for that matter) in water to which quite a bit of vinegar has been added. He said the vinegar tenderizes the meat and you really don't taste the vinegar anyway.
After its really tender and just about falling off the bone he said thats when he starts layering the BBQ sauce on them and finishing them off on the grill.
Just wondering if this is how you would do it or do you have another version?
I've been doing it the way he told me for about the past 3 years now and it turns out great every time.
I'm just wondering if theres another way that I don't know about that might be even better.
Thanks.

 

[norgeway]

ribs

I hate to be the bearer of bad news, but I dont know, believe it or not I have never cooked ribs,I dont do any outdoor cooking unless absolutely necessary, I personally like dry rub ribs the best, and if I order them out, thats what I get, I do a lot of baking,and a good deal of meat and potatoes, but I hate bugs and hot weather ,so we eat out rather than cook out,ribs are popular here but you have to go to a rib place like Damons or Sticky Fingers, the regular barbecue places usually dont serve them, sometimes chicken,always chopped pork, never beef, sorry im not any help

 

[butch-innj]

Norgeway......

thanks for the reply anyway.

Maybe someone else will know.

 

[westie2]

Butch this is the way we do them only I have never used the vinegar. Iput some rub on the ribs then cover with water and add liquid smoke. Then bring to a simmer and simmer 20 to 3o minutes and left cool some. Drain the place on the grill and sear some then put the BBQ sauce on them and stack to one side of the grill with the charcoal on the other side for indirect heat. Let them cook about 15 minutes than do again. Like you said turns out great and the meat will fall off the bone.

I also do the dry rub and let sit ovrnight and then smoke in our smoker. The water method is the quick was the smoker is the long and slow way.

 

[butch-innj]

I've never......

worked with "dry rub" and really don't know what that is.

Is that something you can buy premixed in a store like herbs & spices? Something that McCormicks puts out?

I'm pretty sure I've seen some cooks use it on TV but they didn't really explain what it was or where it came from.

Thanks for your reply westie2.

 

[westie2]

Dry rub

Butch try this link it has lots of recipes for different dry rubs. A good Book to buy or get from the Library is "Smoke and Spice".

The Best All-Purpose Barbecue Rubs

Tried and tested by thousands of BBQ cooks, these are the best all-purpose barbecue rub recipes you will find.

bbq.about.com

 

[gyrafoam]

If meat is wild, soaking in vinegar takes the "gamey" taste out of it. Otherwise don't do it or it will take the ONLY taste out of it!

The day before cooking, wash those ribs off good, and sprinkle liberally with Tony Chachere's Seasoning. (I prefer the "lite-salt" version). Wrap 'em up tight and refrigerate overnight. Take 'em out in the morning and let come to room temperature before heading to the grill.

Just like chicken, you want to cook 'poke nice 'n slow!
Cook low and slow, let 'em smoke real good, turning occaisionaly, until nice and tender (usually about three hours). Coat with your favorite BBQ sauce and cook a bit more, then brush with more sauce just before serving. Be sure to let 'em rest a good 15 min. or so before serving! My favorite sauce is Williamson Bros., but I'm an Atlanta boy and that is BBQ sauce to me.
I may not eat that 'poke but 'ah 'sho can cook it!
Try it and see!

 

[saltysam]

He told me that down south that its common to cook the spare

This is how I was taught to do ribs.

1 large pot w/lid
1 rack of beef or pork ribs-cut in half
3-4 cans full bodied beer (no light beer)

Bring beer to a boil
Put ribs in pot, cover pot with lid
boil on high heat for approx. 10 minutes then turn the heat down to medium to med-low and simmer for 30-40 minutes

Check ribs at 25 minutes and if the meat is starting to pull away from the bone remove from pot and place on hot b-b-q grill. Apply your favorite sauce and enjoy. Here in St. Louis a lot of people use Mauls B-B-Q Sauce. Which in my opinion is probably the best sauce out there. KC Masterpiece sucks in flavor. IMO

 

[frigilux]

Here's a nice Memphis-style slaw that I like to make in the summer months. I believe it came from Cook's Country magazine. Or Taste Of Home. At any rate, it's very good.

 

[norgeway]

B.B.Q. sauce

In this region of N.C. ,we call the sauce used on chopped pork,Dip ,it is a thin sauce that soaks into the pork,here is a good recipe I managed to get from a old time bbq joint 1 gal vinegar-1 gal water -1 gal catsup-2 cups sugar-1 handful each....salt-crushed red pepper -black pepper 1 tsp of tumeric and oregano bring to boiling,then simmer for 45 min, serve hot,,wonderful to dip hushpuppies in,,too thin for chicken,better for chopped pork

 

[perc-o-prince]

I used to steam ribs over beer for about 1/2 hour, but changed how I did them. Yes, smoking them low and slow is great, and probably best, but this is a quicker. We had country-style ribs tonight. Thick cut, bone-in. I do these as well as baby backs in a similar way.

Place ribs on a piece of regular foil, doubled, and sprayed with non-stick spray (see pic). Sprinkle with granulated garlic, onion powder, black pepper, and whatever else you might like. Tonight, I used ginger since I was using a ginger-flavored glaze instead of my homemade bbq sauce. Bring up the sides and fold them together and down to seal. Fold the ends up to seal. Then, do the same with a large piece of heavy foil to seal the packets well.

Place the packets on the top shelf (warmer) of the grill, and heat the grill to medium, about 300-325 degrees. Leave them there for about 2 hours.

Open the packets and put the ribs on the rack. Be careful as there will be some hot liquid in the packets! Brush with your choice of sauce and leave until set. Flip the ribs and sauce again. Once set, serve.

If you like the sauce a little more than set, but don't want to wait for the time the grill takes, use a propane torch to carmelize the sauce, much the same as you would with creme broulee!

Our ribs were tender and flavorful. When I do the baby backs, they're much the same! Just don't let them on the grill, unwrapped too long or they may dry out.

Chuck

 

[perc-o-prince]

Ready to eat!

 

[frigilux]

As always, Chuck, your food looks absolutely fantastic! I use the same method for ribs, and they're always tender. This is my favorite rub.