Not my Whiskey!

So, some brands of whiskey may not be Kosher. Of COURSE the article that I’ve linked to won’t give a full list of the okay whiskey, and the brands under debate. No, that’s too easy! Well, while I mourn the loss of some alcoholic spirits, let’s get to today’s food: ribs.

Ribs, as we all know, is an excellent dish that most males enjoy. Don’t try to deny it, we all love them. Personally, my favorite ways to cook ribs is either smoking them, or dry rubbing them before slowly baking them in the oven. Now, in touching on rib smoking, we can also get into the delicious joy that is burnt end sandwiches. As such, we’ll cover smoking first.

Now, I HIGHLY suggest investing in a good smoker or a two-layer large charcoal grill for this. First, let’s make the sauce. Now, while I have my own personal sauce choices, let’s take a trip to KosherCooking.com and see their sauce, which is even kosher for Pesach (Hey, you have to give me credit for crediting good ideas.):

Passover Master Barbecue Sauce

1 1/4 cup ketchup
1 cup vinegar
1/4 cup apple juice
1/4 cup brown sugar
1/4 cup honey
1/3 cup oil or unsalted margarine
3 cloves garlic, finely minced
2 teaspoons salt, or to taste
pepper, to taste
Cook ingredients over low heat, in a medium saucepan, about 30 minutes. Sauce will thicken. Chill and use as a basting sauce or marinade for chicken or beef.

©Marcy Goldman

Okay, so now we have the sauce, whether it’s the sauce above, or your own personal choice. Now, if, like me, you don’t have a smoker and instead have a charcoal grill, worry not. Now, the key to barbecued ribs is SLOW COOKING!!! They should not be cooked under low heat, with the flames NEVER touching them. In fact, if there are flames at ALL, hold off for a bit.

Now, the method I’ve found best is to start by stoking the fire with a pile of charcoal on each side of the grill, keeping the center free of coals all together. Once the coals die down to glowing red stones of warm goodness, form the two piles into two rings, one ring to each side, and then fill the rings with wood chips soaked in water. I prefer apple chips, myself, but that’s just my preference. Now, before you add the ribs, put a LARGE pan between the coals to catch all the drippings. We’ll get to those in a minute.

Setting in the second rack layer, set the ribs ABOVE the pan, and close it. From here on out, it’s just quiet patience. Once an hour, add fresh coals and more wood chips to your two piles of heat, making sure the fire doesn’t go out, but also never gets too hot, either. If you have an internal temperature gauge to your grill, the internal temperature should NEVER get above the 200-225 degree range. Any higher, and you risk serving shoe leather.

Now, after the first two hours, you can FINALLY use your barbeque sauce. Using a basting brush, liberally smother the ribs with the sauce, and fear not if any falls down into the pan underneath. We want this to happen. Now, after the fourth hour, bits of meat from the ribs will have fallen down with the saucings to collect and cook in the pan below. If, by now, you and your family are hungry, you can enjoy an old Kansas City treat known as burnt end sandwiches.

Burnt End Sandwiches

Nummy goodness from the pan under the slow cooking ribs
Slices of white bread (Or Matzos during Pesach)

The recipe is simple, really. Take one slice of bread (Or matzos during pesach), slap it onto a plate.

Then, using a ladle, scoop some of the sauce & meat mix onto the first slice.

Finally, put another slice of bread (Or matzos) atop and enjoy!

The best way I can describe this culinary delight is like having Sloppy Joes… On Steroids. It’s very delicious, and only gives a taste of things to come.

Now, by now the ribs should also be checked. If you’re doing a small section of beef ribs, 6-8 hours should be all the time you need to have the ribs be finished being smoked. If you’re doing a full rack of beef ribs like I’ve been known to do, this could take up to two to three DAYS! For this instance, working in teams is a good idea, so the coals, basting, and wet wood chips can be added every hour. Either way, when the meat is loosened from the bones and tender to the touch. Once finished, slice ribs into 2-3 rib sections so they can be eaten easier (Wet naps on hand are highly reccomended as this is a MESSY dish!)

Of course, the best way to have such a feast is to invite all your family and friends over for a large barbeque picnic! Sadly, as there’s beef ribs, Aunt Fran will have to leave her macaroni salad at the grocery store she buys it from. But, corn on the cob with dairy-free margarine, potato salad (Made with mustard, not mayo), and mabye some beers for the older members (I suggest Shmaltz Beer, a company that specializes in Kosher beer. Their Messiah Beer is delicious!). All in all, a wonderful way to welcome in Shabbat or -MY- favorite holiday, Purim!

Now, tomorrow I’ll get into dry rubbing and baking your ribs, be they lamb or beef, and even share my own PERSONAL secret dry rub recipe! Shalom and Good Eating!

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January 31, 2006. main courses, recipes, Uncategorized.

5 Comments

  1. mishtaneh replied:

    There are a few varieties of whisky, mostly single malts, which are not aged in finishing barrels (which are the problematic ones; the initial aging is almost always in new oak barrels, it’s the finishing age that is often done in used port or sherry barrels).

    I pretty much stick to Laphroaig, which is never aged in wine barrels — one of its selling points is in fact that they do not add any “finish” to take away from the full flavor of the whisky.

  2. Anonymous replied:

    All domestic beers without artificial flavorings are Kosher without certification.
    ex: bud, miller, etc.
    What’s wrong with mayo potato salad with meat? look in the grocery if it has ou without the D most likely its parve.
    Im bbq right now with a beer without a hectsure.

  3. Renegade Kosher replied:

    I mainly go with the beers I -know- are kosher, thus I don’t say the wrong thing. The same thing with mayo as some groups choose not to mix eggs with beef, and finding non-dairy mayo can sometimes be difficult in some areas. Basically the theory is its better to err on the side of caution, IMO.

  4. joanna "the Baker" smyth replied:

    Just want to thank you for keeping at this and say how much I appreciate your clear and comprehensive comments. I missed the Richmond connection in the original Nation article. Really do hope and expect that someday soon we’ll be reading your work, or something comperable, in the RTD. In the meantime, I’m glad we can read it here.

  5. Phil replied:

    I’m going to be trying this out this weekend, with one of my mash recipes http://www.makesomemash.blogspot.com Looks delicious 😉

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