Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
24 Aug

Primal Pork Spareribs

This reader created video was submitted for a Primal Blueprint Contest. Click here to find out how you can participate and win Primal prizes!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. I’ll start off this comment board by saying great job on this video, Dan. I thought you did a nice job incorporating many aspects of the Primal lifestyle. You clearly get it. Thanks for your entry and stay in touch!

    Mark Sisson wrote on August 24th, 2009
    • Mark,

      Again, I am humbled. You’ve made such an impact on my wife and I and we are very thankful for your hard work. We both enjoy our new found energy and strength. My wife is in the book now and wishes she’d read it sooner.

      Regards,
      dan

      Daniel Merk wrote on August 24th, 2009
      • Thanks for the kind words, Dan, and congrats on the changes you’ve made.

        Some real gems have been sent in and yours was one of them. Good enough to get the series off to a great start!

        Thanks again!

        Mark Sisson wrote on August 24th, 2009
  2. Great video,I am impressed. Hey do you have a recipe for beef tongue???

    ohiolopez wrote on August 24th, 2009
  3. nice to see another Cleveland area primal

    BigBeck89 wrote on August 24th, 2009
  4. Dan – loved the recipe (and the video). The one thing I would do different is toast the cumin and coriander seeds gently in a heavy bottomed pan before grinding them up. Once they start giving off a aroma, you take them off the heat (they can burn if you are not careful).

    I’m going to be making this for a friend’s cookout this Saturday!

    Thanks – Girish

    Girish Maiya wrote on August 25th, 2009
  5. Dan – Great job. Those ribs look amazing. I’ve never tried using wood instead of charcoal. I usually just add some wood chips for flavor. How do you control the temp like that? I noticed you were cooking over indirect heat, but it still looks a bit tricky.

    I agree, the briquettes are usually pretty nasty. I’ve been researching some options for pure lump charcoal or extruded charcoals from coconut. Ever try those?

    One thing to mention for the newbies is that you can’t use just any wood. Some types of wood (usually pines) have toxic resins that make some nasty smoke.

    Wheat_Is_Murder wrote on August 25th, 2009
    • Absolutely correct. I failed to mention that one must use hardwoods from usually fruit trees like apple or cherry, or oak, hickory or mesquite. I had the luxury of getting a 25 year old cherry tree that fell in our neighborhood. I use it for everything.
      In Cleveland we have a lump charcoal plant nearby. You certainly can use that. Cowboy Charcoal is all natural in the sense that its not chemically treated like some other big boys are. I used woods because I love starting real fires.

      Indirect heat is the way to go– slow and low. Place heat on one side, and meat on the other. You can’t get the heat over 300 deg with the lid on the Weber grill and that is a decent heat to long cook meats. 200 is ideal. Thanks for the compliments!
      Cheers!
      dan

      Daniel Merk wrote on August 25th, 2009

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