Hogaholics Recipe Question

[Gerry D.]

I'm going to give this a shot and had a few questions:

Memphis Hogaholics Award-Winning Ribs

2 slabs pork ribs
Hogaholics Dry Rub
Hogaholics Basting Sauce
Hogaholics Wet Sauce

Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce.

Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45-60 minutes. Serve with Wet sauce on the side, or (not recommended by purists) baste with Wet sauce the last 1/2 hour.

Hogaholics Dry Rub

1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon monosodium glutamate
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons sugar
2 tablespoons salt

Mix together. Store in air-tight container.

Hogaholics Basting Sauce

1 quart vinegar
1 pint water
1/2 small can chili pepper
1 cup prepared mustard
1 1/4 cups brown sugar
1/2 stick butter
1/2 bottle root beer

Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture
and slow boil for 30 minutes. Recommended for pork and game.

Hogaholics Wet Sauce

10 ounces dark soy sauce
46 ounces tomato juice
10 ounces Worcestershire sauce
24 ounces ketchup
2 cups apple cider vinegar
2 cups brown sugar
juice of 2 lemons
2 teaspoons red pepper
2 teaspoons black pepper
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon basil

Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.

Baste question:
What do they mean by "1/2 small can chili pepper?" I have chipotles in adobo and green chilis.

Sauce question:
What do they mean by "2 teaspoons red pepper?" I was thinking red pepper flakes.

Just me being my anal self. I like to make a recipe/method as written before I start changing it.

 

[K Kruger]

1 tablespoon MSG?! That's enough for 5 or 6 times this recipe. (And people wonder why i have a hard time with what's acceptable in comps. The cooks so often HAVE NO CLUE what they are doing.)

That aside, should be lemon zest. Don't use peel.

1/2 small can chili pepper - well, makes no sense (why am I not surprised?). To me, chipotle would not work here for several reasons, the main two being: 1, I would assume smokewood would be present; 2, it will get lost in all that sugar. I'd say green chilies. Could be wrong. Nothing about this recipe works for me. So consider that.

I'd go with cayenne, actually. That's a ton of liquid ingredients. The crushed red would hold okay, but I think they're thinking more of a base heat here without the texture of the flakes. Crushed red will offer the same thing as cayenne (heat, no flavor) but there will be texture involved.

 

[Gerry D.]

Wowzers! I didn't even notice that! I don't use MSG anyway but wow. Thanks for the help Kevin.