I've been reading a lot here over the past few days. My brain is running out of my nose type reading. Learned more than I ever thought possible. Heat, Proteins, Sous Vide, Searing, Heat Flux, .... Thanks to all, what an amazing site, indeed. And aptly named.
So the goal is to take a shot at reproducing a Detroit style dry rub rib I used to eat as a kid when I lived in Detroit many years ago. My Dad used to take me there after the dentist's office. Then I'd go as a high school teenager, with my friends. Windsor, Ontario, had a joint called Tunnel BBQ. We'd jump into my '67 Chevy convertible and grab some ribs after a Pistons game at Cobo Hall. Saw Lou Alcindor (!) when he first came to Detroit during his rookie year with Milwaukee. We paid a $1 a ticket to sit in the oxygen tent of Cobo. I remember having a rib eating contest after the game with my friends. Why not? It was either there or Lafeyette Coney Island usually. American Coney just never made it with my circle.
Tunnel BBQ has since closed, but the grand kids are still selling the rub and sauces online from their website. tunnelbbq.com Granddaughter, Helena, told me that what they sell is as close as I will get to what I used to have. So I'm going to go online and throw some money at a couple bottles of sauce and rub. My pleasure.
She also told me I could find a recipe for the ribs (spare ribs) online at their website, and I did. Here it is:
Ingredients
2 racks back or side ribs
liberally TBQ Rib, Chicken & Butt Rub
2 tbsp oil
1 tbsp paprika
Serve with
TBQ Zesty Sauce or TBQ Honey Sauce
Directions
1. Rinse and dry rib strips. Coat lightly with TBQ Rib, Chicken & Butt Rub,
rub into the meat on both sides.
2. Bake or BBQ at 425°F for 10 minutes on each side.
3. Remove from heat, let ribs rest. Brush with oil, sprinkle with a bit more
TBQ Rib, Chicken & Butt Rub and paprika.
4. Return strips to oven or BBQ for 10 minutes until crust appears.
5. Remove from heat, let rest for 10 minutes to seal in juices.
6. Slice each bone through and serve.
Drizzle each bone with TBQ Zesty Sauce or TBQ Honey Sauce.
Any thoughts on the recipe from you rib pro's? Your thoughts would be greatly appreciated.
Thanks!
So the goal is to take a shot at reproducing a Detroit style dry rub rib I used to eat as a kid when I lived in Detroit many years ago. My Dad used to take me there after the dentist's office. Then I'd go as a high school teenager, with my friends. Windsor, Ontario, had a joint called Tunnel BBQ. We'd jump into my '67 Chevy convertible and grab some ribs after a Pistons game at Cobo Hall. Saw Lou Alcindor (!) when he first came to Detroit during his rookie year with Milwaukee. We paid a $1 a ticket to sit in the oxygen tent of Cobo. I remember having a rib eating contest after the game with my friends. Why not? It was either there or Lafeyette Coney Island usually. American Coney just never made it with my circle.
Tunnel BBQ has since closed, but the grand kids are still selling the rub and sauces online from their website. tunnelbbq.com Granddaughter, Helena, told me that what they sell is as close as I will get to what I used to have. So I'm going to go online and throw some money at a couple bottles of sauce and rub. My pleasure.
She also told me I could find a recipe for the ribs (spare ribs) online at their website, and I did. Here it is:
Ingredients
2 racks back or side ribs
liberally TBQ Rib, Chicken & Butt Rub
2 tbsp oil
1 tbsp paprika
Serve with
TBQ Zesty Sauce or TBQ Honey Sauce
Directions
1. Rinse and dry rib strips. Coat lightly with TBQ Rib, Chicken & Butt Rub,
rub into the meat on both sides.
2. Bake or BBQ at 425°F for 10 minutes on each side.
3. Remove from heat, let ribs rest. Brush with oil, sprinkle with a bit more
TBQ Rib, Chicken & Butt Rub and paprika.
4. Return strips to oven or BBQ for 10 minutes until crust appears.
5. Remove from heat, let rest for 10 minutes to seal in juices.
6. Slice each bone through and serve.
Drizzle each bone with TBQ Zesty Sauce or TBQ Honey Sauce.
Any thoughts on the recipe from you rib pro's? Your thoughts would be greatly appreciated.
Thanks!
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