https://twitchinkitchen.com/ Wed, 06 May 2026 12:07:39 +0000 MyBB https://twitchinkitchen.com/thread-133.html Mon, 07 Apr 2008 20:18:08 -0400 https://twitchinkitchen.com/thread-133.html First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:
1 1/2 cup Red Sauce or your favorite red sauce
1/2 cup honey


Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.]]> First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:
1 1/2 cup Red Sauce or your favorite red sauce
1/2 cup honey


Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.]]> https://twitchinkitchen.com/thread-132.html Mon, 07 Apr 2008 20:14:20 -0400 https://twitchinkitchen.com/thread-132.html
INGREDIENTS
4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt

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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
Preheat grill for medium heat.
Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.]]>
INGREDIENTS
4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
Preheat grill for medium heat.
Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.]]> https://twitchinkitchen.com/thread-108.html Sun, 06 Apr 2008 11:50:54 -0400 https://twitchinkitchen.com/thread-108.html Twitchy's Pull-Apart Pork

Ingredients:
One whole boneless pork.... size of your choosing
Potatoes - I like the big Idaho style for this as they get 'mushy'
Onions.... lots of onions
Salt and pepper
Your Favorite BBQ sauce - A whole jar at least 32 ounces

I do this in an elecrtic fry pan because I can make it simmer a very long time on a very low heat.

Heavily salt and pepper any thick pieces of fat on the roast.

Put your roast in the electric pan on high, brown it good. Especially the fat across the top. Brown that until it reduces in half. Make sure to salt and pepper the fat and the outside of the roast well. More salt on the fat layer, it helps reduce and break it down.

Once browned, slice up onions, (lots of 'em) quarter Idaho potatoes, and put in with the meat.

Take your favorite BBQ sauce, the whole jar (at least a quart) and pour it over the meat and veggies.

Cover and bring to a boil, then reduce to a very slow constant simmer. Checking occasionally and basting with the sauce. You may need to add water every now and again to keep it from reducing too much.

Just cook this until the meat falls apart when you pull it with a fork.

We love the Stubbs BBQ sauce or Jim Beam BBQ sauce for this. They are super spicy and make excellent pulled pork sandwiches with this!]]> Twitchy's Pull-Apart Pork

Ingredients:
One whole boneless pork.... size of your choosing
Potatoes - I like the big Idaho style for this as they get 'mushy'
Onions.... lots of onions
Salt and pepper
Your Favorite BBQ sauce - A whole jar at least 32 ounces

I do this in an elecrtic fry pan because I can make it simmer a very long time on a very low heat.

Heavily salt and pepper any thick pieces of fat on the roast.

Put your roast in the electric pan on high, brown it good. Especially the fat across the top. Brown that until it reduces in half. Make sure to salt and pepper the fat and the outside of the roast well. More salt on the fat layer, it helps reduce and break it down.

Once browned, slice up onions, (lots of 'em) quarter Idaho potatoes, and put in with the meat.

Take your favorite BBQ sauce, the whole jar (at least a quart) and pour it over the meat and veggies.

Cover and bring to a boil, then reduce to a very slow constant simmer. Checking occasionally and basting with the sauce. You may need to add water every now and again to keep it from reducing too much.

Just cook this until the meat falls apart when you pull it with a fork.

We love the Stubbs BBQ sauce or Jim Beam BBQ sauce for this. They are super spicy and make excellent pulled pork sandwiches with this!]]>