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Old 5th May 2012, 04:30 PM   #991
wayne is offline wayne  United States
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I heard stories from my grandmother making the trip from Milwaukee to get oleo. She was worried about her cholesterol in the early 60's I guess because of grandpas death (heart) before I was born. She made it till 96 but I think it was the wine and organ playing. I named the Pearl phono after her.
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Old 5th May 2012, 08:54 PM   #992
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what, no lard?

i am not ashamed to admit that i make babka with 1/2 butter and 1/2 crisco
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Old 5th May 2012, 09:05 PM   #993
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what, no lard?
Polish heritage, Mr Walton ?

(doing an old woman's with Crisco, that's a new one)
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Old 6th May 2012, 06:21 AM   #994
nezbleu is offline nezbleu  Canada
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Jeff, I like your method for ribs in general. Back ribs can be tricky, depends how they are cut. Some are like loin chops just cut differently, and you can't cook those like regular ribs or they will dry out (I think that is what Cal was referring to). Other "back ribs" are more like side ribs, just a little meatier.

Either way, I like a dry rub first, which should contain at a minimum: salt, pepper, paprika, garlic powder, onion powder, cumin, thyme, sage, mustard powder... Use your imagination. Spanish smoked paprika is nice, or if you have access to some nice dried chilis like anchos, New Mexico reds, or pasillas, grind some up and add the powder to your rub (you can see I am partial to a south-west profile). The rub should also contain something sweet, I usually use brown sugar, but if you have granulated maple sugar it is awesome.

Then, like you say, bake 'em slow and tightly covered fatty side up on a rack. When they are starting to seem cooked turn them over and cook them some more, then when the meat is almost falling off the bone glaze them with a nice sauce. Either finish them on the grill or bake uncovered for a bit to kind of firm things up.
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Old 6th May 2012, 06:26 AM   #995
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Ribs...

Like you said, cook low and slow.

Use your favorite rub and try the 2-1-1 method.
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Old 6th May 2012, 08:14 AM   #996
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butter

100% butter (yum!)
Quote:
Originally Posted by lduarte1973 View Post
butter
Quote:
Originally Posted by Cal Weldon View Post

butter
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Originally Posted by jackinnj View Post
butter

Quote:
Originally Posted by lduarte1973 View Post
- 1 soup spoon of butter

2. Heat the butter
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Originally Posted by jackinnj View Post
1/2 butter and



Click the image to open in full size.

Last edited by tomtt; 6th May 2012 at 08:15 AM. Reason: 23801
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Old 6th May 2012, 02:17 PM   #997
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Careful that could be that coloured margarine stuff.

No wait...those hips say butter. Good on ya girlfriend.
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Old 6th May 2012, 02:32 PM   #998
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(doing an old woman's with Crisco, that's a new one)
"Last Tango in Paris" was 40 years ago!

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Old 31st May 2012, 05:49 AM   #999
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this stuff

much better than one might expect ...
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Old 1st June 2012, 07:49 PM   #1000
SY is offline SY  United States
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Stir Fried Green Beans

Absolutely the best green beans I've ever had.
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