I slow-roasted four slabs of ribs on the Webber Kettle recently; they turned out pretty darned good. Unfortunately I didn't plan on the afternoon's heat sapping everyone's appetite so we have two full slabs of meat leftover. The rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and onion powders).
Anyone have some alternative uses for this leftover pork? (It's nigh-on falling off the bones and moist so cleaning it up won't be an issue.)
The Ranger -- We're decaf drinkers, and most restaurant decaf is like hot water with a brown crayon dipped in it. This coffee was no different. Tim Dietz, sdnet.eats, 1140, 6/3/03
I slow-roasted four slabs of ribs on the Webber Kettle recently; they turned out pretty darned good. Unfortunately I didn't plan on the afternoon's heat sapping everyone's appetite so we have two full slabs of meat leftover. The rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and onion powders).
Anyone have some alternative uses for this leftover pork? (It's nigh-on falling off the bones and moist so cleaning it up won't be an issue.)
I slow-roasted four slabs of ribs on the Webber Kettle recently; they turned out pretty darned good. Unfortunately I didn't plan on the afternoon's heat sapping everyone's appetite so we have two full slabs of meat leftover. The rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and onion powders).
Anyone have some alternative uses for this leftover pork? (It's nigh-on falling off the bones and moist so cleaning it up won't be an issue.)
I'd eat cold ribs for lunch for the next few days, but if you'd rather be civilized:
Pull it off the bone and wrap it in a tortilla with sauteed onions and peppers, guacamole, salsa, refried beans, hot peppers, etc.
"The Ranger" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I slow-roasted four slabs of ribs on the Webber Kettle recently; they
turned
Quoted message said:
out pretty darned good. Unfortunately I didn't plan on the afternoon's
heat
Quoted message said:
sapping everyone's appetite so we have two full slabs of meat leftover.
The
Quoted message said:
rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and onion powders).
Anyone have some alternative uses for this leftover pork? (It's nigh-on falling off the bones and moist so cleaning it up won't be an issue.)
The Ranger -- We're decaf drinkers, and most restaurant decaf is like hot water with a brown crayon dipped in it. This coffee was no different. Tim Dietz, sdnet.eats, 1140, 6/3/03
If the meat falls off the bone then make McRib sandwiches. If it does not then cut away the meat and heat in thinned sauce.
Nuke individual ribs with a tablespoon of water in a closed environment and serve as appetizers.
I slow-roasted four slabs of ribs on the Webber Kettle recently; they turned out pretty darned good. Unfortunately I didn't plan on the afternoon's heat sapping everyone's appetite so we have two full slabs of meat leftover. The rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and onion powders).
Anyone have some alternative uses for this leftover pork? (It's nigh-on falling off the bones and moist so cleaning it up won't be an issue.)
The Ranger
Tacos, with a little Pico de Gallo.
Pulled pork, on a plate with a little dressing sauce and a side of spicy cole slaw and some corn on the cob. Pan Ohco
Dimitri <[email hidden]> wrote in message "]news:[email hidden]...
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"The Ranger" <[email hidden]> wrote in message
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I slow-roasted four slabs of ribs on the Webber Kettle recently; they turned out pretty darned good. [..] The rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and onion powders).
[snip]
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If the meat falls off the bone then make McRib sandwiches. If it does not then cut away the meat and heat in thinned sauce.
[snip]
What type of thinned sauce would go good with the mustard- based rub? I'm thinking that Cattleman's (or the like) would be overpowering and kill any subtly left in the meat.
Made breakfast hash and pico de gallo with some of the meat for breakfast, enjoyed a carnitas burrito for lunch, and noshed on a couple for dinner with a spinach salad.
The Ranger -- "Fell deeds awake: Fire and slaughter! Spear shall be shake- n, shield shall be splintered, a sword-day, a red day, ere the sun rises!" -- Theoden King, Return of the King
"The Ranger" <[email hidden]> wrote in message "]news:[email hidden]...
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Dimitri <[email hidden]> wrote in message "]news:[email hidden]...
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"The Ranger" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Quoted message said:
I slow-roasted four slabs of ribs on the Webber Kettle recently; they turned out pretty darned good. [..] The rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and onion powders).
[snip]
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If the meat falls off the bone then make McRib sandwiches. If it does not then cut away the meat and heat in thinned sauce.
[snip]
What type of thinned sauce would go good with the mustard- based rub? I'm thinking that Cattleman's (or the like) would be overpowering and kill any subtly left in the meat.
When ever I'm reheating Q'd meat I try to just thin (using water or stock) a sauce I like. What kind of sauce did you serve with the ribs in the first place? Mustards are usually vinegar based - to my taste (over simplification) mustards especially American Salad Mustard is salt, sour (vinegar) & bitter (the mustard). Depending on the original spices I suspect some chicken stock with some of thee mustard you used would blend nicely. The other option would be to use some of the sauce (if any) you serve with the ribs.
Good Luck.
How be the little ones? Maybe not so little anymore.
Dimitri <[email hidden]> wrote in message "]news:[email hidden]...
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Ranger asked:
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Dimitri suggested:
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Ranger posted: > [..] The rub was mustard-based (Coleman's,
[snip]
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If it does not then cut away the meat and heat in thinned sauce.
[snip]
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What type of thinned sauce would go good with the mustard- based rub?
[snip]
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When ever I'm reheating Q'd meat I try to just thin (using water or stock) a sauce I like. What kind of sauce did you serve with the ribs in the first place?
[snip]
No sauce; I used a straight [Coleman's dry mustard] rub and meat-juices and some extra fat.
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How be the little ones? Maybe not so little anymore.
Good to great; all three are growing up. Daughter-units Alpha and Beta have "discovered" boys and have five or six in each corral. Spawn's already chosen her soul mate; poor kid.
