Post your kickass recipes here!

[V]

Rib-off it is, bitches.

I'll make both recipes over the next 2 months, and I'll declare a winner. Rob, can you link your recipe plz?

His is the first post on the thread...

Are you going to use impartial victi... I mean, tasters?

[Abraham Smashington]

Shit, Vin's will win based on his recipe here. My rub I posted was the one I used before my bro started giving me his. I'll save you the trouble Martin. V wins.

[Ed Hocken]

You made the right move, Rob.

[Shit Dickface]

Dammit I gotta make ribs next week now. Also, would it be blasphemy for me to have one rack sauced and one rack dry? I know the answer's "yes it's blasphemy you douchebag" but some o' my people like barbecue sauce.

[Martin]

Fuck off Rob. Don't Daniel Larusso. I'm the ref. You challenged Vin.

Gimme a damned recipe. Even if it's your bro's. Or find one.

[Ed Hocken]

I'd want to make ribs, if I could store a BBQ at my place. Damn....

[V]

Dammit I gotta make ribs next week now. Also, would it be blasphemy for me to have one rack sauced and one rack dry? I know the answer's "yes it's blasphemy you douchebag" but some o' my people like barbecue sauce.

Not at all! I'm just not partial to sauce unless I make it.

Here's the recipe.

Bourbon Barbecue Sauce

Ingredients:
2 teaspoons vegetable oil
1/4 cup minced onion
1/4 cup plus 2 tablespoons distilled white vinegar
1/2 cup plus 2 tablespoons Worcestershire sauce
2 tablespoons Bourbon whiskey
2 tablespoons plus 1 teaspoon light brown sugar
2 teaspoons lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon Crystal Hot Sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon coarse salt


Directions:
1. Heat the vegetable oil over moderate heat. Add the onion and cook for 5 minutes, or until onion is soft and light golden brown.
2. Add the remaining ingredients, and simmer, uncovered, for 15 minutes. (The sauce will thicken slightly.)

[Abraham Smashington]

Fuck off Rob. Don't Daniel Larusso. I'm the ref. You challenged Vin.

Gimme a damned recipe. Even if it's your bro's. Or find one.

Here's the problem, my recipe (on page one) is for people that don't have access to grills. And ribs ALWAYS TASTE BETTER on the grill/smoked. But technically you could make my recipe and after they come out of the oven, grill them for a few mins over some charcoal and you'd be good to go.

[Matt]

So...Vin...when is 'Ryback's' going to officially open for business?

[V]

Vin's working on securing a gov't business loan, and wheedling potential investors...

Also, I don't want to open a restaurant in Philly... too many palms to grease here. I may end up relocating. Not sure where, though.

[Ed Hocken]

I hope he get's Michael Ironside to either become a greeter or cut the ribbon at the opening.

[BillyG]

Houston Vin! Houston has the most restaurants per capita than any other place in the world, literally. The foodie population is fairly high though, and good places stay open foreeeeeeeever. And for being in Houston, a decent BBQ joint is few and far between.

[Matt]

Out of curiosity, how much does it cost to open up a restaurant nowadays?

[V]

Out of curiosity, how much does it cost to open up a restaurant nowadays?

Bare minimum? $200K

Nice? Tack on another 200...

[Matt]

that's actually a lot less than I would have guessed.