wheels wrote:...I was surprised how chili-hot it was with the Memphis dust rub and Kansas sauce (with added tamarind) although that may be due to my interpretation of what US Chili powder is (over here , in the Indian grocers where I get my spices, chili powder is just ground dried chilis) - is Memphis style bbq (albeit with an added sauce) meant to be hot?
Not necessarily, but they can be. Depends on the chili powder and how much hot chili one chooses to use. Mine tickle the tonsils but don't make you break a sweat. US Chili Powder comes in two forms: varietal chili ground to a powder, and a blend of seasonings featuring ground chili, cumin, oregano, paprika, and sometimes salt and other seasonings. I like to use a moderately mild Ancho chili powder, or sometimes a no-salt blend, if I want the cumin/oregano character in the flavor profile.
I use four chunks of hickory in the coals for the entire time. How much smoke is a matter of taste, and if it wasn't enough smoke for you, then you need to smoke longer....I only smoked it for a short time <1 hour as suggested: It wasn't anywhere near enough IMO - how smoked is the norm?
...The meat was tender but stuck well to the ribs - that's how the instructions said it would be. For some reason I expected it to be more 'fall apart' tender. I think that my guests - having had TGI Fridays and other 'chain-restaurant' ribs were expecting a fall-apart product as well.
IMO, falling off the bone is overcooked, with a mushy texture, and a lot less flavorful. I like a little "chew" and a bone that cleans, but with a little work. If you have to work a little at cleaning the bone, then you are taking time to savor the flavor.
...Oh, finally a Boston Baked Beans question - is there meant to be tomato/tomato puree/tomato ketchup in the sauce, or not?
Boston Baked Beans are a variety of baked bean dish, but one that does not traditionally call for tomato. Some other varieties of baked beans, including BBQ Baked Beans, call for tomato in one form or another. Boston Baked Beans are called that because of their traditional molasses content (usually white beans cooked with water, molasses, brown sugar, a little mustard to balance the sweetness, and some spices).