I'd been toying with this idea for a while but guess I had blinders on...or tunnel vision...or something like that. I just had this perception that ribs must be cooked low and slow in the smoker, no other way. I finally got my brain wrapped around the idea of grilling them on the Santa Maria over mesquite. Had a rack of St. Louis cuts in the freezer so decided to go for it.
Ribs: just SPOG
Fire
Ribs, meet fire
Got some beans going
Tracy insisted that I make some sauce, which I did. It never got touched
I'm liking this so far!!
Wasabi horseradish dressing for the slaw
I think I just died and went to rib heaven
Money shot
These were far and again the best ribs I've ever had. It's odd too. No smoke ring, no pull back on the bones, but an amazing flavor. I ran the grate up pretty high for the first little while till they started to get tender then dropped it way down to get that sear. I didn't pay much attention to the clock but I'd say total cook time was about an hour and a half. SPOG is a hard flavor combination to beat but when you couple it with the gorgeous crust I got on those ribs, it was just insanely good. Yes, I made the sauce as Tracy requested and put some on both plates, but neither of us took a single taste of it. The ribs were so good it would have been sacrilege to put sauce on them. Another fun addition to this meal was the wasabi horseradish dressing for the slaw. I was getting stuff out to make the dressing, saw the horseradish, and the cogs started turning. Man that was good!! Didn't put a lot in the dressing but it didn't take much to give a nice, subtle, but distinctive flavor that really melded well with the cabbage. Overall, this was a fantastic dinner and it's pretty much become our go-to method of cooking ribs. Tracy has already started contacting friends to set up a feast with a bunch of folks.
Well, gotta run. It's almost pub time. Thanks once again for dropping in,
Robert
Ribs: just SPOG
Fire
Ribs, meet fire
Got some beans going
Tracy insisted that I make some sauce, which I did. It never got touched
I'm liking this so far!!
Wasabi horseradish dressing for the slaw
I think I just died and went to rib heaven
Money shot
These were far and again the best ribs I've ever had. It's odd too. No smoke ring, no pull back on the bones, but an amazing flavor. I ran the grate up pretty high for the first little while till they started to get tender then dropped it way down to get that sear. I didn't pay much attention to the clock but I'd say total cook time was about an hour and a half. SPOG is a hard flavor combination to beat but when you couple it with the gorgeous crust I got on those ribs, it was just insanely good. Yes, I made the sauce as Tracy requested and put some on both plates, but neither of us took a single taste of it. The ribs were so good it would have been sacrilege to put sauce on them. Another fun addition to this meal was the wasabi horseradish dressing for the slaw. I was getting stuff out to make the dressing, saw the horseradish, and the cogs started turning. Man that was good!! Didn't put a lot in the dressing but it didn't take much to give a nice, subtle, but distinctive flavor that really melded well with the cabbage. Overall, this was a fantastic dinner and it's pretty much become our go-to method of cooking ribs. Tracy has already started contacting friends to set up a feast with a bunch of folks.
Well, gotta run. It's almost pub time. Thanks once again for dropping in,
Robert
