Tried to get the ribs in before the rain and almost made it.
This is kind of a preview of an article I'm doing for the March newsletter reviewing Road Kill Grill (RKG) & friends seasonings. Only a couple of pics; you all know what ribs look like.
Slathered the ribs with Carolina Treet, sprinkled on the RKG seasoning, then into the fridge overnight.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Ribs2-1.jpg)
Preheat started at 9:15 AM; 23oF outside. Took about 45 minutes to get to 210.
Put the ribs in at 10. Temp dropped like a rock.
I went with 3-2.3-1. I extended the time due to the slow initial recovery time.
I made a Q sauce based on CT. My wife loved it and a cat was licking my ankle; probably dropped some there. I'll post the recipe in "Recipes in Development" for your perusal.
Anyway, the meat was fall off the bone. In other words, overdone. But good nevertheless.
The finished product.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Ribs4-1.jpg)
Sprinkled some RKG seasoning on the FF instead of salt. Good stuff.
That's the stuff men are made from!
Arr Arr!
Great job Arnie!
What's that red and green stuff?
Mistletoe
Quote from: classicrockgriller on January 24, 2010, 03:57:37 PM
What's that red and green stuff?
I had to beat the rabbit up to get it.
J/K the plating looks great!
Sure looks good. Ribs are next on my list.
But, But......Buttttt....BBBBBBUUUUUUTTTTTT!!!!!!!
Just two ribs? Please tell me that plate was for the Missus or was just a midnight snack!
Only two ribs.
Deference to the old Lays Potato Chip commercial
"Betcha can't eat just two ribs!"
That was my presentation plate. My dinner plate didn't have any of that other junk on it ;D
Quote from: ArnieM on January 25, 2010, 06:15:19 AM
That was my presentation plate. My dinner plate didn't have any of that other junk on it ;D
That is what I'm talking about! Whew, I was worried there for a minute!
Those are some awesome-looking ribs, Arnie! I will have to check out the recipe for the sauce!
MRS S