A pleasure to meet all of you. I'm here to accomplish a couple of things during the Rona. I've set a few goals over the past few months and one of them is to improve my skills with the grill.
Specifically, I'd like to learn how to duplicate the recipe for the Detroit style rib I used to enjoy many years ago in the Detroit/Windsor area. I believe these were prepared on a spit, were spareribs, and had a rub, no sauce. My favorite was at Tunnel BBQ, located in Windsor. But Checker and Zukin's in Detroit were pretty good too!
I found the Tunnel website and I've written an email to them inquiring if the sauce and/or rub they have for sale is what I recall from the 60's. We will see if they reply.
So, I'm on a quest to recreate the sauce, rub, and then learn what cut of rib I need. While I'm at it, I need some info/advice on what equipment I need to pick up to check this bucket list item, off. I have a 20 year old Weber Silver B that is down, ready to be rebuilt, so I'll buy a new grill. I have a neighbor who needs a project and I'll give the old one away. Was thinking the four burner genesis 435 or the the Summit four burner. Obviously, I need to do more research.
So the plan is to settle in with a couple cold pops and do some reading and research here. Of course, if any of you are inclined to want to point me in the right direction, or share any thoughts you may have, I'd be very appreciative.
If this was a biker forum, I'd say, "Rubber Side Down." Not sure what you BBQ guys say to each other!
So, I'll stick with something safe, Go, Blue!
Specifically, I'd like to learn how to duplicate the recipe for the Detroit style rib I used to enjoy many years ago in the Detroit/Windsor area. I believe these were prepared on a spit, were spareribs, and had a rub, no sauce. My favorite was at Tunnel BBQ, located in Windsor. But Checker and Zukin's in Detroit were pretty good too!
I found the Tunnel website and I've written an email to them inquiring if the sauce and/or rub they have for sale is what I recall from the 60's. We will see if they reply.
So, I'm on a quest to recreate the sauce, rub, and then learn what cut of rib I need. While I'm at it, I need some info/advice on what equipment I need to pick up to check this bucket list item, off. I have a 20 year old Weber Silver B that is down, ready to be rebuilt, so I'll buy a new grill. I have a neighbor who needs a project and I'll give the old one away. Was thinking the four burner genesis 435 or the the Summit four burner. Obviously, I need to do more research.
So the plan is to settle in with a couple cold pops and do some reading and research here. Of course, if any of you are inclined to want to point me in the right direction, or share any thoughts you may have, I'd be very appreciative.
If this was a biker forum, I'd say, "Rubber Side Down." Not sure what you BBQ guys say to each other!
So, I'll stick with something safe, Go, Blue!
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