On 09-04-18 11:20, Dave Drum <=-
spoke to Dale Shipp about 242 travel was crust <=-

I'm not sure what is meant by pork loin rib ends, unless the recipe is older than before baby back ribs became a thing. We used to use
country style ribs (which are really just pork shoulder cut into
strips), but have not done so for at least a quarter century. That
said, the recipe does look "interesting".

The NAMPA (North American Meat Processor Association) says that
country style ribs shall include not less than three or more than six
ribs from the blade end.

In that case NAMPA is out of step with common nomenclature. I have
never seen anything called country style ribs that have any ribs on
them. Instead they will have saw cuts of the shoulder blade (unless
they are boneless country style ribs).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Barbecued Pork Chops
Categories: Pork, Barbecue
Yield: 1 Servings

1 c Sherry
1 ts Garlic, chopped
1/2 c Onion, chopped
1/2 ts White pepper
1 tb Oriental fish sauce
1 tb Oyster sauce
1 ts Dijon mustard
1 c Chicken broth
1 tb Honey
4 Thick pork chops

In a glass bowl, place pork chops.

In a blender, combine the sherry, chopped garlic, chopped onion, white
pepper, fish sauce, oyster sauce, mustard, chicken broth, and honey.
Mix well. Pour the blender contents over pork chops. Marinate
overnight in the refrigerator.

Heat the coals in grill. When hot, cook pork chops for 8 to 10
minutes on each side.

Makes 4 servings.

Recipe: Mister Q's in Eden Prairie, MN

From: David Pileggi Date: 10-14
Cooking Ä

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Dale Shipp wrote to Dave Drum <=-

I'm not sure what is meant by pork loin rib ends, unless the recipe
is older than before baby back ribs became a thing. We used to use country style ribs (which are really just pork shoulder cut into
strips), but have not done so for at least a quarter century. That
said, the recipe does look "interesting".

The NAMPA (North American Meat Processor Association) says that
country style ribs shall include not less than three or more than six
ribs from the blade end.

In that case NAMPA is out of step with common nomenclature. I have
never seen anything called country style ribs that have any ribs on
them. Instead they will have saw cuts of the shoulder blade (unless
they are boneless country style ribs).

Sigh. The marketroids strike again. Words should mean things .... and
not be used incorrectly for the marketing of product and lining of
pockets. Or as euphemisms. I can remember when "gay" (a Germanic word)
meant "happily excited" or "keenly alive and exuberant" or even "bright, lively". Only recently has it come to refer to sexuality.

Even as recently as the Flintstones cartoon the theme song's lyric
"we'll have a gay old time" used the word as was originally intended.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flintstones Beef Ribs
Categories: Five, Beef, Bbq
Yield: 1 Serving

1 1/2 lb (3 ribs) bone-in beef short
- ribs
2 tb 321 Spice Blend; follows

MMMMM---------------------321 SPICE BLEND----------------------------
3 c Granulated garlic
2 c Ground black pepper
1 c Salt

Recipe courtesy of Smoketown USA


In a large mixing bowl, add the garlic powder, black
pepper and salt and mix until combined.

Set the smoker to 225°F/107°C.

Coat the ribs with the 321 Spice Blend on all sides.

Place the ribs in the smoker over indirect heat until
brown on all sides, 1 hour 30 minutes to 2 hours.

Place the meat on a wire rack set over a deep pan filled
with 2" of water. Tightly wrap the pan with foil. Return
the pan to the smoker over indirect heat and cook until
the ribs are very tender, about 4 hours.

Remove from the smoker and plate to serve.

YIELD: 1 serving

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

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... If you die broke, the timing was right.

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Quoting Dale Shipp to Dave Drum <=-

country style ribs (which are really just pork shoulder cut into
strips)

NAMPA is out of step with common nomenclature. I have
never seen anything called country style ribs that have any ribs on
them. Instead they will have saw cuts of the shoulder blade (unless
they are boneless country style ribs).

Canada's Food Inspection Agency agrees with you ...

Item 1423A - Pork Shoulder, Country-Style Ribs - The purchaser may
specify that this item be derived from Item No. 406 - Pork Shoulder,
Butt, Bone-In. The Shoulder, Country-Style ribs shall be divided
into approximately equal portions by cutting through the flesh from
the rib end (ventral) side to the side where the feather bones were
without severing the M. trapezius, leaving both portions attached.
This cut leaves the blade bone and overlying lean and fat in one
portion and a boneless portion in the other.

Option: Pork Shoulder, Country-Style Ribs, Boneless - This item is
prepared from Item No. 406A - Pork Shoulder, Butt, Boneless. This
item shall be divided into approximately equal portions by cutting
through the flesh from the rib end (ventral) side to the side where
the feather bones were without severing the M. trapezius, leaving
both portions attached. The lean and fat overlying the blade may
remain is firmly attached."

Here's a handy little meat chart:

http://three-little-pigs-bbq.com/tutorial-on-pork-ribs-cuts/

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Iroquois Corn Granola Bars
Categories: Native, Corn, Bars
Yield: 9 servings

1/2 c Iroquois White Corn Flour
1/2 c Iroquois Roasted White Corn
Flour
1/2 c Almonds (or other nut),
Chopped
1 tb Goji berries (or other dried
Berry)
1 ts Chia seed
1 c Rolled oats, gluten free
2 tb Maple syrup
3 ts Honey or agave nectar
1 tb Peanut butter
1/2 c Chocolate chips
1 tb Xanthum gum

Preheat oven to 350 degrees. Mix first six ingredients in a medium
bowl. Add remaining ingredients. With hands mix all ingredients
together until well blended (dry ingredients are sticky). Pour into
a 9"x9" greased baking pan. Press down hard until granola stops
moving around. Bake for 10-15 minutes or until lightly golden brown.

Recipe by Chef Julie Samson.

From: Ganondagan State Historic Site's Iroquois White Corn Project
ganondagan.org

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Cheers

Jim


... Darwin says we change over time. I'm getting fatter. Stupid Darwin!

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