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However, one Saturday we were visiting this good friend. Low and beyond, an hour or so after we got there, we sat down to a feast of smoked country style ribs.
The smell was divine. The taste heavenly. The mere thought of these ribs makes my mouth water. Of course, I had to ask him for the recipe. It took me a few weeks of cajoling, in person and over the phone, before he decided to give in.
I dragged out the smoker the next weekend to give it a try myself. It took me a couple of tries to get it right because I chose the wrong ribs for the recipe.
I thought St. Louis style ribs would be a good substitute. They do well in the smoker and offer a traditional rib cut that is appealing.
The results of my experiment was okay, but nothing particularly special. The key was the country style ribs. Most country style ribs sold in grocery stores these days are actually boneless strips of loin muscle with a line of intercostal meat.
You can find a country style rib, with the bone intact, that comes from the upper shoulder end of the loin. A country style rib is naturally meatier than other types of ribs.
It also has a generous amount of fat that you need to breakdown through cooking for maximum flavor. For this reason, cooking them low and slow is ideal.
The smoker, of course, is a natural choice. However, they also work in the slow cooker or braised in a low-temperature oven. The meat actually tastes quite good with just salt and pepper.
However, with their wonderfully meaty flavor, these ribs can easily take quite a bit of seasoning. A rich BBQ rub followed by a thick sauce does wonders for it.
Like most of my smoked recipes , I like to start off with my three basic spices as a base which is salt, black pepper, and garlic powder.
Additionally, some varieties of fat-free chips have been made using artificial, and indigestible, fat substitutes. These became well known in the media when an ingredient many contained, Olestra , was linked in some individuals to abdominal discomfort and loose stools.
Many other products might be called "crisps" in Britain, but would not be classed as "potato chips" because they are not made with potato or are not chipped for example, Wotsits , Quavers , Skips , Hula Hoops , and Monster Munch.
Sweet potato chips are eaten in Korea, New Zealand, and Japan; parsnip, beetroot , and carrot crisps are available in the United Kingdom.
India is famous [ citation needed ] for a large number of localized 'chips shops', selling not only potato chips, but also other varieties such as plantain chips, tapioca chips, yam chips, and even carrot chips.
Plantain chips, also known as chifles or tostones , are also sold in the Western Hemisphere from Canada to Chile.
In the Philippines, banana chips can be found sold at local stores. In Kenya, chips are made from arrowroot and cassava.
In the United Kingdom, Sweden, Finland, and Australia, a new variety of Pringles made from rice has been released and marketed as lower in fat than its potato counterparts.
From Wikipedia, the free encyclopedia. For the thicker batons of potato known as "chips" in the UK, see French fries. For other uses, see Crisp disambiguation.
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