- Jul 6, 2008
- 193
- 10
Well, yesterday I was at Kroger and found this bargain:
Marked down half price. 1.4 lb of beautiful country style boneless spare ribs.
Of course, I had to pick it up and rub it:
I took some palm sugar and rubbed them down. Then added a good coating of my rub. I built a nice medium sized coal bed in the middle of the kettle and when the coals (briquettes and hardwood charcoal) were about ready (took about 15 minutes - I didn't wait until they were totally ashen), I added some dry hickory chips about half as many mesquite chips and I seared both sides of the ribs. After about 5 minutes, I moved them away from the center a little (but still over the coals) and I covered the Weber and walked away. After about 35 minutes, I came back and found that they had goten a really nice dark color and were starting to get a little tender. So I removed the grill with the ribs on them and I moved the coal bed over to the side. I moved the ribs to the opposite edge of the grill and replaced it. I put on some more hickory chips and built a little flame. I then put on a baked potato over the edge of the coal bed but away from the flame.
Meanwhile, I looked around for a veggie. I had some peaches and some yellow squash so I chopped them up, put about 1/3rd of a small white onion chopped and tossed them in a small aluminum tin. I added a bit of the rub and lots of brown sugar. Then I added a splash of apple juice and a few dollops of apple butter. I sealed it up and put it on the grill right next to the potato and right over the hottest part of the grill. I put the top back on and put the vents directly over the ribs.
After about 30 minutes, I checked the ribs. They were cooking nicely, so I wrapped them up in foil with some apple juice and apple butter and put them back on. I waited about 30 minutes and I stuck a thermometer right in the middle of the foil into a rib. It read 160, so I checked the potato and veggies and they were ready too.
This was the result:
A meal fit for a king <chuckle> In about 2 hours. Even though they look like wet ribs, it's really a dry rib that got a little sauce texture and color from the apple juice and apple butter. They were cooked so that the fat was like jelly but the meat was still just a little firm. When you pulled it apart, it came off in nice chunks instead of shreds. Very tender, and yet still had a little bite to it. And yes, there was a smoke ring (hard to see, but it's there):
Sorry for the quality of the pics, but I still can't find my DSLR's battery charger. It's hard to get a good close focus with my cell phone camera. Wait til I get kitted up again! I'll have some great pics for ya.
Great lunch and I'm full.
Marked down half price. 1.4 lb of beautiful country style boneless spare ribs.
Of course, I had to pick it up and rub it:
I took some palm sugar and rubbed them down. Then added a good coating of my rub. I built a nice medium sized coal bed in the middle of the kettle and when the coals (briquettes and hardwood charcoal) were about ready (took about 15 minutes - I didn't wait until they were totally ashen), I added some dry hickory chips about half as many mesquite chips and I seared both sides of the ribs. After about 5 minutes, I moved them away from the center a little (but still over the coals) and I covered the Weber and walked away. After about 35 minutes, I came back and found that they had goten a really nice dark color and were starting to get a little tender. So I removed the grill with the ribs on them and I moved the coal bed over to the side. I moved the ribs to the opposite edge of the grill and replaced it. I put on some more hickory chips and built a little flame. I then put on a baked potato over the edge of the coal bed but away from the flame.
Meanwhile, I looked around for a veggie. I had some peaches and some yellow squash so I chopped them up, put about 1/3rd of a small white onion chopped and tossed them in a small aluminum tin. I added a bit of the rub and lots of brown sugar. Then I added a splash of apple juice and a few dollops of apple butter. I sealed it up and put it on the grill right next to the potato and right over the hottest part of the grill. I put the top back on and put the vents directly over the ribs.
After about 30 minutes, I checked the ribs. They were cooking nicely, so I wrapped them up in foil with some apple juice and apple butter and put them back on. I waited about 30 minutes and I stuck a thermometer right in the middle of the foil into a rib. It read 160, so I checked the potato and veggies and they were ready too.
This was the result:
A meal fit for a king <chuckle> In about 2 hours. Even though they look like wet ribs, it's really a dry rib that got a little sauce texture and color from the apple juice and apple butter. They were cooked so that the fat was like jelly but the meat was still just a little firm. When you pulled it apart, it came off in nice chunks instead of shreds. Very tender, and yet still had a little bite to it. And yes, there was a smoke ring (hard to see, but it's there):
Sorry for the quality of the pics, but I still can't find my DSLR's battery charger. It's hard to get a good close focus with my cell phone camera. Wait til I get kitted up again! I'll have some great pics for ya.
Great lunch and I'm full.
