Here is the platter of Slabs cut in to 1/3rds along with a couple of brats I cooked just in case the kids thought the ribs too spicy. And considering the dry rub had habanero chile powder and the glaze used Tabasco Red Pepper Jelly was probably a good choice. I tell you though there is nothing cuter then the look on your toddlers face once those heat units kick in-whats even cuter is watching them drink pouch after pouch of Capri Sun Fruit Drinks in a vain attempt to put that fire out.
Here is the Full Spread....the already mentioned meat platter along with some yellow corn, baked beans, just to the side the cool salad with korean style dressing and sesame seeds, some typical baked beans, and some chips with tomatillo salsa. I had some wine as well....a bottle of Cameron Hughes Lot 34 and some Zinfandel I picked up from Trader Joes. I was already on the 3rd or 4th glass which explains why I forgot to include it in the picture. Probably a moot point as there are only a handful of people reading this anyhow-Thanks for all your support Mike, Greg, Sandra, Wallace, and Bryan A.
Here is a picture of my brother looking in pure admiration.
I have to tell you though....the spice and salt factor in dry rub along with the endless wine I drank that night in combination with the balmy evening temperatures certainly left me a bit dehydrated. Anyone have a tip for this? I probably drank a 1/2 gallon of water before bed and it didn't even put a dent in the thirst/dehydration factor. Maybe a new mixed drink spritzer using 1/2 wine and 1/2 Gatorade?
Any help and all comments certainly welcomed!
3 comments:
Hip- I read and enjoy. Thanks.
Do you oven roast those ribs first or cook them entirely on the grill?
TC
I do everything on the the grill...if you are using propane turn the very side burners onto the lowest setting(around 200 degrees on my bbq), apply the dry rub and wrap in foil, pour a little beer in the foil and seal to create a pouch, and cook each side for an hour and a half. Even an hour per side will get the job done but an hour and a half seems to be the magic number.
Hipster,
The saltiness of most dry rubs (recipes or pre-made) gets to me too...especially when I drink beer. I just started creating my own dry rubs and leaving out the salt. The rib meat is typically pretty full of sodium to begin with, so I really don't notice that big a difference, flavor-wise.
FBJ
Post a Comment