tag:blogger.com,1999:blog-7173052990851751381.post303392845486240920..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Homemade Rub, Pork Ribs, and a Rhetorical QuestionChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-7173052990851751381.post-36968821581767368682013-04-09T17:11:34.055-04:002013-04-09T17:11:34.055-04:00Hello Chef John & Company- I'm making your...Hello Chef John & Company- I'm making your recipe tonight using country style pork ribs. My comment is a reply to the poster referring to grilled foods link to cancer. While I have had cancer twice, I've eaten grilled food in moderation since adulthood.<br />I come from a family with a background in the grocery business. Mt Father could field dress a calf in minutes by age 12.(Thank goodness we were spared that chore). We grew up eating beef twice a day, following bacon for breakfast. My Grandmother, the youngest of 8 and the only girl, also lived on this meat-centric diet, started smoking non filter menthol cigarettes at age 14. She began drinking bourbon daily about age 17. The only vegetables she ate<br />were canned peas, mashed potatoes& iceberg lettuce. She loved her chocolate & ate 1.5 pounds of Russell Stover chocolates every week along with her near nightly ice cream yet she never weighed more than 120 pounds. She loved her Lipton tea, an orange & black pekoe blend, liberally sugared. In light of all her bad eating habits you'd expect she would have been the one with cancer, but she lived cancer free to the ripe old age of 91. I have been eating a fruit & vegetable rich diet since my teens,have never smoked, and drank just occasionally, and was first diagnosed with cancer at age 37.I went 21 years cancer free, and find myself in treatment for cancer again.<br />So I'm going to get some cigarettes, bourbon & a big prime rib with mashed potatoes and gravy, followed by a hot fudge sundae, all washed down with some sweet tea.<br />Thanks for your great recipes!<br />MotherSquidhttps://www.blogger.com/profile/01892391772127194365noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5635512074444509132013-01-31T12:46:31.031-05:002013-01-31T12:46:31.031-05:00No video on this post. Just a link to dry rub.No video on this post. Just a link to dry rub.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90990556667586891592013-01-31T10:16:57.639-05:002013-01-31T10:16:57.639-05:00i'm sorry, is there a video for this or am I m...i'm sorry, is there a video for this or am I missing something? or having a blonde moment?DeTigerohttps://www.blogger.com/profile/15334472991381667516noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72563313003607233472012-01-21T18:04:56.675-05:002012-01-21T18:04:56.675-05:00Chef John,
I'm looking at the picture and dro...Chef John,<br /><br />I'm looking at the picture and drooling but I do have an observation. The picture looks like baby back ribs to me. Spare ribs and baby backs are two different animals. Well actually the same animal but two different cuts. Spare ribs being the cheaper and more authentic cut of the two. I love baby backs but they are not really "ribs" in the deep south sense of pit BBQ. Poor people cooked the cheepest cuts and pork loin baby back ribs ain't. Spare ribs are. I think that, when done right, spare ribs are better. I am not a chef and I have never been to NYC. However I do know ribs and know how to do baby backs and spare ribs right. I would never use mesquite for pork. Hickory, cherry and apple are better suited to smoked pork. Mesquite is for brisket and all beef cuts.<br />I love your blog and you have taught me more about cooking than any other website. I hope you are real enough to let the student teach every now and then.<br /><br />Best Food Wishes to you.OldGregg64https://www.blogger.com/profile/01832314847563129304noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61243727160573534002011-08-29T04:03:14.199-04:002011-08-29T04:03:14.199-04:00YUM! Those look just perfect! I like saucy tender ...YUM! Those look just perfect! I like saucy tender amazing ribs.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80324767612222214182009-07-17T06:58:15.173-04:002009-07-17T06:58:15.173-04:00Dear Chef john!
Im writing to you from sweden just...Dear Chef john!<br />Im writing to you from sweden just to say that we follow your every recipe! Today is my alltime first for making ribs and im going to try your recipe! And i will as always...enjoy=)Genocidehttps://www.blogger.com/profile/06929738762080039190noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69800348957493511252008-07-17T16:19:00.000-04:002008-07-17T16:19:00.000-04:00I don't. I just use an old Weber - smoky joe.I don't. I just use an old Weber - smoky joe.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14579586306140968252008-07-17T16:06:00.000-04:002008-07-17T16:06:00.000-04:00What type of smoker do you have?What type of smoker do you have?bennynachttps://www.blogger.com/profile/04714103183857395159noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14737636929288889952008-07-11T21:18:00.001-04:002008-07-11T21:18:00.001-04:00yea, i love giant beef ribs too!yea, i love giant beef ribs too!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1659505674187686992008-07-11T21:18:00.000-04:002008-07-11T21:18:00.000-04:00oops, I meant NOT bitteroops, I meant NOT bitterChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33766909891628818992008-07-11T20:32:00.000-04:002008-07-11T20:32:00.000-04:00"Is there any greater pleasure than eating perfect..."Is there any greater pleasure than eating perfectly barbecued, melt-in-your-mouth, pork spareribs, sitting on top of a fresh, cold, and crunchy coleslaw?"<BR/><BR/>Yes, eating perfectly barbecued, beef ribs. You know, the "Flintstone" size.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5511318074134254452008-07-11T15:49:00.000-04:002008-07-11T15:49:00.000-04:00It was a very low temp, probably 225, and they wer...It was a very low temp, probably 225, and they were bitter at all.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36025086455998052102008-07-11T15:47:00.000-04:002008-07-11T15:47:00.000-04:00I stand corrected... everyone knows the best "Prof...I stand corrected... everyone knows the best "Professional" barbecue chef/experts are trained in NYC!<BR/><BR/>Did Pete have any classes entitled "More Than One Way to Do Things?"<BR/><BR/>Sometimes I "ruin" my ribs with a sauce glaze, and sometimes I don't "ruin" them. Depends on my mood.<BR/><BR/>BTW, I love your hat.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5181859101653310842008-07-11T15:00:00.000-04:002008-07-11T15:00:00.000-04:00Well, I did as you suggested and clicked on the ph...Well, I did as you suggested and clicked on the photo. It did not cause uncontrollable salivation and intense barbecue cravings.<BR/><BR/>It only made me wish for good barbecue that is NOT ruined by slopping way too much "sauce" or whatever you call it on the wonderful pork ribs.<BR/><BR/>Of course, that's just my opinion as a professional chef who graduated from Peter Kump's Culinary School in New York.DocChuckhttps://www.blogger.com/profile/03261854294583954189noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72747744884239585512008-07-11T14:53:00.000-04:002008-07-11T14:53:00.000-04:008 hours over mesquite! I think that would be too ...8 hours over mesquite! I think that would be too bitter, wouldn't it?<BR/><BR/>What temperature would you say you were cooking at?Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63070271565193815672008-07-11T13:29:00.000-04:002008-07-11T13:29:00.000-04:00i am a victim of uncontrollable salivation and int...i am a victim of uncontrollable salivation and intense barbecue craving. bravo, chef johnDillonhttps://www.blogger.com/profile/02381028850560140972noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71075024099642694212008-07-11T11:51:00.000-04:002008-07-11T11:51:00.000-04:00No, no greater pleasure. . .;)No, no greater pleasure. . .;)eatingclubvancouver_jshttps://www.blogger.com/profile/08712647042996857848noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11414770113667309632008-07-11T00:41:00.000-04:002008-07-11T00:41:00.000-04:00i just licked the screen.i just licked the screen.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74220443072374265052008-07-10T19:23:00.000-04:002008-07-10T19:23:00.000-04:00Mesquite will always and forever be my favorite fo...Mesquite will always and forever be my favorite for barbecuing! Around here we can go gather some fresh mesquite wood and toss it in the pit - maybe I'm a little partial, lol. I haven't had any proper homemade barbecue in a while. I hate being stuck in an apartment without a patio, and stovetop smokers don't do it for me! In the meantime I'll just stare and imagine.texichanhttps://www.blogger.com/profile/02634583224829754961noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15577283791826577282008-07-10T18:53:00.000-04:002008-07-10T18:53:00.000-04:00Wow, computer background...that's like the highest...Wow, computer background...that's like the highest honor! i hope after they get hungry they go and check out the site. Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20103128111193881072008-07-10T17:56:00.000-04:002008-07-10T17:56:00.000-04:00Eating great food actually prevents cancer and dia...Eating great food actually prevents cancer and diabetes - the moderation is easier when the food tastes (and looks) delicious; you can have one human serving and feel not cheated. Too many people in US were raised on beef/dairy-rich but bland salty and sloppy fare - a diet proper for a farmboy working through the day. (One loads up on mediocre stuff to feel good, then washes it down with soda that has over half a pound of sugar in a 2L bottle)<BR/><BR/>Oh, and your BBQ ribs are now a background on my monitor, Chef. It will make everybody in our office hungry ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46522169348538041002008-07-10T15:29:00.000-04:002008-07-10T15:29:00.000-04:00I like your attitude.I like your attitude.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27113167336001548982008-07-10T14:26:00.000-04:002008-07-10T14:26:00.000-04:00I had gone off barbeques since learning that the b...I had gone off barbeques since learning that the blackened bits cause bowel cancer. But i think a plate of that will make up for a bit of surgery and few rounds of chemo or radio therapy.. :)Anonymousnoreply@blogger.com