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Food is a totally reasonable topic,, my ribs recipe.

ribsSo last weekend I made my pork ribs. I cook because it’s fun, a great way to be creative-ish, and well,, you get to eat it when you’re all done. Oh yeah, and being coated in hickory smoke is an aphrodisiac (ask my wife!)

(hang on a sec, eating raw chocolate chip cookie dough, don’t tell anyone!) Ok, I’m back,, and no time has passed for you.

Additionally the added bonus to making ribs was that my good buddy and his wife were coming over to share in the ribs and other ridiculously delightful foods. He’s a graphic designer so we swap hilarious design stories and generally find the most ridiculous music to listen to (seriously, if you haven’t found Johnathan Coulton yet, then I weep for you. (oh yeah, and the Dropkick Murphys).

So back to the ribs, I take two recipes I found a while back (Memphis Hogaholics, Best Odds, THANK YOU!) and combine them in a way that will make tears weep from your eyes, (if executed correctly). Then again, it could just burn a hole in your stomach that could sadden you in a way you don’t want to know.

Here’s what I did to 2 racks of pork back ribs (4 of us, each half a rack,, it was the first time I couldn’t finish!!)

Of course, the night before I pulled the membranes off (that weird cover skin stuff, it just gets in the way). Pro rib guys actually cut any of the little meat pieces that hang off,, ummm that’s rib meat, don’t cut it you goobers! Then I stuck each half a rack in a gallon ziplock, tossed in about 2 tablespoons of salt and 2 cups of water, shook vigorously and let em sit for the night (make SURE you seal up those ziplocks!)

Then about 10:00am I got out my rack,, of spices, and went to town.

First, the dry rub:
1 tablespoon dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground basil
2 tablespoons red pepper
1 tablespoon lemon peel
1 tablespoon chili powder
1 tablespoon paprika

4 tablespoons salt
4 tablespoons sugar
1 tablespoon black pepper
1 tablespoon cayenne pepper

Dry off your ribs, put em in new ziplocks and toss in a nice coating for each half a rack (if you do it right you might even have some rub left over for another dish!). Then toss your coated ribs into the fridge, you’ll need them later.

I think that’s about right (I’m going off memory and some “reference materials” I used. I typically adjust on the fly for taste at all times.)

For a wet mop, I use a 50:50 mixture of 1.5 cups canola oil and 1.5 cups apple sauce with a tablespoon of rib rub. Some cooks like to add some apple cider vinegar to the mop. I probably shouldn’t be called a cook, but I did add about half a cup of apple cider vinegar.

For the Sauce itself (which I’m still using on various things like,, grapes,, latkes, and anything else I can find that is edible).

5 ounces dark soy sauce (this is the thick stuff that’s hard to find but SO WORTH IT!)

1 small can tomato paste
5 ounces Worcestershire sauce

12 ounces catsup

1 ounce of your favorite bbq sauce (it’s probably got the dash of liquid smoke we’re looking for, you could do that instead)

1 cup apple cider vinegar
1 cup brown sugar
1 lemon — juice of
1 teaspoon red pepper
1 teaspoon black pepper
1 teaspoon 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 2
hours on your lowest setting in the morning. Then just keep it hot (NOT BOILING FOR GOODNESS SAKES!!) Over the day the sauce will bloom nicely (my wife was blown away at how the flavors changed in the sauce from the morning to the evening, don’t forget to taste it a lot!) mmmmm

To cook I simply tossed em on the ol’ gas grill. I did take some preparations though.

My grill has three grates, so I pulled the far left grate (it’s a gas grill with four burners).

I have a little smoker box that I shoved full of hickory chips and got them going nicely after cleaning and oiling my grill. I cooked at a temp of between 250 and 320 for about four hours I think. I was flipping around every 20 minutes (mopping carefully at each flip with the wet mop). I just used a simple brush for the wet mop, also I have a side burner and to keep my ribs from losing heat, just keep the mop hot and dab it on, it works great and they don’t dry out.

About 2 hours in I dropped in another batch of hickory for more smoke (it isn’t a true smoker, but I got tons of great flavor from a gas grill, something people will often tell you that you can’t really do)

For the last turn of your ribs slather them on the grill with your sauce like they’re the pope naked and you just want him to put some pants on!  Oh yeah, and the BBQ sauce will last you quite a while too!

Have a great day!


Vote for your favorite designs then go Visit the Cooper-Hewitt Design Museum!

ionicbreeze sharper imageSo a few years ago I worked for a company called Sharper Image as a designer, (maybe you’ve heard of them?)

Their iconic piece the “Ionic breeze” is up for a Cooper-Hewitt Design Museum People’s Design Award.

This is a piece that has been around for years and everyone knows it by sight. Great lines, and functionally excellent, the Ionic Breeze is just a great piece of hardware. Please do go vote for it, and other favorites of yours by following this link.

Why would I do this,, hey, the designer is a good friend of mine, plus, he might tear my arm off and beat me with them like a wookie.

Dear Jeeple and Subarunians

jeeple and subaruniansSome people have noted,, cars can be fun (hint,, I’m one of them).

I love formula 1 (in a nearly inappropriate manner). Check out my buddies Brett and Corey over at Formulapod!

This year I attended the Jeepers Jamboree on possibly the most famous off road trail in the US (go ahead argue about it),, The Rubicon. Heck, I even won a $500 gift certificate there too! (and I didn’t even own the Jeep I was riding in!) Thanks Redneck Concepts!

I have friends that own Subarus as well.

These two cars are known for one thing, enjoyment of outdoor pursuits. These are the vehicles that people who live, work, and play outside love to use. Yet neither of these companies seem to have made much of an effort towards developing alternative fueled vehicles.

I can’t think of two companies that would benefit in terms of sales more than them. They have a dedicated outdoor constituent of people who would definitely be considered “green,” forward thinking, and environmentally concious. Yet they don’t seem to have vehicles that help this (though they are tending to be more efficient, they’re not in the hybrid or full electric game yet).

I’m just saying,, I’ll be in the market before too long, and I would love to get a high efficiency model from either comapny (especially after the jamboree,, jeep’n is a blast!).

That’s my bit for today, go out and have some outdoor fun!

The Genesis of a Product, David Seah has made a thing!

Dave Seah Emergent Task PlannerI have a friend/co-conspirator/digital acquaintance, David Seah. He has an amazing blog and take on everything. If you read blogs regularly, or receive RSS feeds, I cannot recommend reading what Dave has to say enough!

He has been working to develop a product, from his brain, to other people’s hands for quite a while now.

Well, it’s almost time and he actually has a product, well, it’s being printed now anyway. He makes amazing planning sheets. He has been developing this, and many other charts for some time, this is the first of likely many to be coming from him.

It’s called his Emergent Task Planner. It’s like those little “to-do lists” you make all the time,, except,, it’s awesome! So neat, so clean, so organized. More than that, it really makes it fun to tick off tasks as you go. It’s funny, I’ve been using Dave’s forms for quite some time, along with a bunch of other time management sorts of things, and his just plain old work.

He’ll probably have an official purchase link up before too long, or you can just email him now (go to his site for the proper instructions here).

Way to go Dave!!!!

(oh yeah, if you wonder about the drinks photo on the site,, Dave’s not much of a drinker, but one hell of a photographer!)