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Post by BBQ Butcher on Aug 14, 2005 20:19:34 GMT -5
Found some full slabs of beef ribs at my local Sweet Bay supermarket that had been reduced to 99¢ a pound ;D It's important to remove the membrane from the back of the ribs, same as in pork spareribs. These two slabs were seasoned with a good slathering of Dale's Sauce, Kosher Salt, black pepper, granulated garlic and paprika. Bagged and refrigerated over night. Ribs were put on a 250° grill with Wicked Good Lump, indirect, with a mix of hickory and pecan wood for added smoke flavor. Here is a shot after 1 hr while doing some dogs for lunch. Hate to waste all that good smoke on just ribs Three hours, and a few apple juice spritz's, later I'm pulling from the grill for a two hour foil. The ribs were absolutley fantastic Served with Steak Fries and homemade Bread & Butter pickles, a bottle of California Red Zin. ZEN is good ;D
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